¼ c. all-purpose flour
2 tbsp. butter
2 c. chicken stock
2 c. half & half or heavy cream
2 large heads of broccoli, sectioned into bite size pieces
1 carrot, cut into ¼” slices
2 stalks of celery, cut into ¼” slices
½ of a large yellow onion, diced
8 oz (or more) cheddar cheese, finely grated and at room temperature
½ tsp. salt
¼ tsp. freshly ground black pepper
In a large stock pot, over medium-low heat add butter. Once butter has melted add carrots and cook for 3-4 minutes until slightly tender. Add celery and onions, cook until translucent. Sprinkle salt, pepper, and flour over vegetable mixture and stir until mixture becomes clumpy. Allow mixture to cook for one minute while stirring frequently.
Add chicken broth and turn heat up to high, whisk until mixture is smooth. Add the half & half or heavy cream, then bring mixture to a boil. Allow to simmer for 10 minutes, then add the broccoli pieces. Simmer until the broccoli becomes tender and are cooked all of the way through.
Remove pot from heat and allow soup to cool for 5 minutes before adding the cheese. To prevent the cheese from curdling, slowly add the cheese a few tablespoons at a time, whisking constantly. Do not add more until the cheese you just added has melted completely! Once all of the cheese has been added, serve immediately!
4 cups chicken broth
1 cup water
1 cup half and half cream
1/2 cup all-purpose flour
1/2 tsp. dried minced onion
1/4 tsp. black pepper
4 cups broccoli florets
1/2 to 1 cup grated cheddar cheese
In a large saucepan, whisk together chicken broth, water, half and half, flour, onion, and pepper. Bring to a boil over medium-high heat, stirring often, then reduce heat to low.
Add broccoli and simmer for 15-20 minutes, until broccoli is tender, but not soft.
Stir in cheese and heat until melted completely. Remove from heat at once.
1/2 cup unsalted butter
2 Tbls. cream cheese
1 pt. half and half cream
1/2 – 3/4 cup grated Parmesan cheese
1 tsp. garlic powder
salt and pepper – to taste
4 – 6 crab legs – boiled, shelled
1/2 lb. pasta – prepared as directed
In a saucepan, melt butter.
Stir in cream cheese until softened.
Add half and half, Parmesan cheese, garlic powder, and salt and pepper; stir well.
Simmer for 15-20 minutes over low heat.
Lightly blot crab meat on paper towel to remove excess water.
Pour alfredo sauce over prepared pasta. Place crab meat on top. Serve.
1 Tbls. butter OR margarine
1/4 cup sliced green onions
2 Tbls. diced green bell pepper
10.75 oz. can condensed cream of potato soup
3/4 cup half and half cream
4 slices American cheese
2 Tbls. lemon juice
1/4 tsp. black pepper
1/2 tsp. dried tarragon
1/2 tsp. ground mustard seed
1 1/2 cups cooked shrimp – peeled, tails removed
2 cups cooked white rice
Sauté onion and peppers in butter over medium heat until tender.
Stir in soup and half and half and heat slowly, stirring constantly, to a boil.
Stir in cheese, lemon juice, spices and shrimp.
Heat through and serve hot over rice.