KellyTheChef
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KellyTheChef said:I am offering the Smashed Potato Soup. BeckyD posted the changes to the recipe so you can do it in the micro and showcase the DCB.
Here you go! Thanks to ChefBeckyD!!pamperedpals said:I tried looking for the changes to the recipe that showcases the DCB and can't find it. Can someone help?
Thanks!
ChefNic said:That's a lot of ingredients for the chili. Do you have your host get all those?
And do you use our Pantry SW seasoning instead of the taco seasoning? yum!
I may do this recipe too...I guess the ingredients are a lot of what they probably already have at home..and the rest is cheap enough...
chefsteph07 said:Does anyone have the recipe for the chicken veg alfredo soup?
baychef said:3. To serve, slice off top of each bread round; carefully romove centers to form bowls. (Hint: do not dig too much out or it will leak out of the bowl). Place on plates and ladle soup into bowls.
in half (2 loaves cut in half will equal 4 pieces of dough)
Place dough cut side down on Large Round Stone; press lightly to form 4 1/2 inch rounds.
KellyTheChef said:Here you go! Thanks to ChefBeckyD!!
Smashed Potato Soup
(It's Good For You!...pg 59)
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1 (1 lb, 4 oz) pkg refrigerated mashed potatoes
1 (14 1/2 oz) can 99% fat-free chicken broth
1/2 cup fat-free milk
1 garlic clove, pressed
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup reduced-fat sour cream
2 Tbls snipped fresh parsley
Optional toppings: sliced green onions, reduced-fat shredded cheddar cheese and crisply cooked, crumbled turkey bacon
1. Coarsely chop carrot and celery using Food Chopper. Place mashed potatoes in Medium (3 qt) Saucepan. Gradually add broth and milk, whisking until mixture is smooth using Nylon Spiral Whisk. Stir in carrot, celery, garlic pressed with Garlic Press, salt and black pepper. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes.
2. Remove from heat; stir in sour cream and parsley. Ladle soup into bowls; top with desired toppings.
Makes 4 servings.
To make in the Deep Covered Baker in the microwave:
Saute the carrots, onion, and celery in the DCB - covered - for about 4 minutes. Add all the rest of ingredients, except sour cream & parsley, and heat in microwave for about 8 minutes (covered). Add sour cream, heat for 2 more minutes, and then add parsley. Stir, and serve.
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