Mashed Potato Mushroom Sauce

ingredients:

500 g peeled potatoes
1 liter chicken stock (can also use chicken broth powder, then pour the hot water)
100 ml heavy cream
1/2 tsp salt
4 tablespoons unsalted butter
2 cloves bw.putih, grated / finely chopped
1/2 bw hump. bombay, cut crosswise

Mushroom Sauce Ingredients:

Canned mushrooms, cut
2 tablespoons unsalted butter
1 clove bw. white, finely chopped
1/2 tablespoons flour
150 ml of liquid milk
chicken bouillon powder
salt to taste
cheddar cheese, grated

Additional (Optional):

Peas & Carrots Frozen box (ready to buy at the supermarket)
Frozen corn kernels (ready to buy at the supermarket)
Broccoli florets 1

How to make Mushroom Sauce:

1. Melt butter, saute bw. until fragrant white
2. Enter the mushrooms and saute until cooked, add chicken broth powder and salt
3. Enter the flour, aduk2
4. Add milk gradually, stirring until evenly viscosity, enter grated cheddar cheese, aduk2. Remove and set aside.

How to make Mashed Potato Mushroom Sauce:

1. Boil carrots, frozen peas and corn, until tender, set aside.
2. Boil broccoli (but not for too long ), set aside.
3. Boil broth, add bw.bombay & potatoes into the broth. Boil the potatoes until tender, remove from heat.
4. mashed potatoes
5. Heat the butter on a low heat, saute bw.putih, put heavy cream, salt and pepper. Stir until the fumes, lift
6. Pour stir into potato mixture little by little, while in stir until blended.
7. Place the mashed potato on a plate, coat with mushroom sauce. Serve with carrots, peas, corn and broccoli.
8. Mashed potato ready to eat.

Grilled Apple Chicken Recipe

Grilled Apple Chicken Ingredient:

1 package boneless skinless chicken breasts
1-12 oz container of apple juice concentrate, thawed
1/3 cup honey
2 tbsp lemon juice
¼ cup brown sugar
2 tsp cinnamon
3 large granny smith apples, cored and cut into thick slices

How to cook Grilled Apple Chicken:
1. Preheat grill to medium.

Stuffed Mushrooms Recipe

Stuffed Mushrooms Recipe

1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

Grilled Pesto Pizza Recipe

Grilled Pesto Pizza Recipe
20 oz. Package of pizza dough (Any store brand) 1 small red onion diced 2 cups chopped chicken (pre-cooked) 1 container of fresh pesto 1-2 tomatoes sliced thin 1 package of mozzarella cheese

Fresh Fruit Dip Recipe

Fresh Fruit Dip Recipe:
8 oz. Softened cream cheese 7 oz. Marshmallow cream (Fluff) 3 tbsp Orange Juice Mix cream cheese in mixer. Then add marshmallow cream and mix. Add Orange juice and mix. Beat until smooth. Dip fresh fruit such as strawberries, melon, bananas, apples and pineapple in chilled dip.

Fruit Salsa recipe

To makes 2 cups of Fruit Salsa, Mix Together: ½ cup Cantaloupe, diced ½ cup fresh pineapple, diced ¼ cup red bell pepper, diced ¼ cup yellow bell pepper, diced ¼ cup purple onion, diced 1- ½ Tbs. Lime Juice 1 tbs. Fresh Mint leaves, minced 1 tbs. Light brown sugar, packed 1 tsp. Jalapeno pepper, minced ¼ tsp salt ¼ tsp. Lime zest, minced

Stuffed mushroom

Serves:1
Prep Time:5 mins Effort:Easy
Ingredients:
large Mushroom chives 1tbs cream cheese cheese bacon
tomato parsely

How to Prepare:
In bowl mix cream cheese, chives , cut up tomato , parsely . Then
place on top of mushroom , then on top of cream cheese mix, add
grated cheese, then on top of cheese add cut up bacon . Place in med
oven for 20 mins .
Tastes like pizza with out base .

Fresh Tomato Bake

2 tbsp olive oil
2 cloves fresh garlic, peeled and crushed
¼ cup of fresh chopped basil
¼ cup fresh chopped oregano
¼ tsp fresh ground pepper
½ tsp salt
½ cup chopped onions
½ green pepper cut into strips
¾ firm ripe tomatoes sliced
1 cup of low fat Mozzarella cheese
1. Combine olive oil, garlic and spices together in a well-sealed
container and place in refrigerator.
2. Wash the vegetables and set aside
3. Ina medium sized baking dish add the vegetable starting with a
layer of tomatoes followed by the green peppers and onions. Top off
with remaining tomatoes.
4. Pour the olive oil mixture over the vegetables and lightly toss.
5. Cover with mozzarella cheese.
6. Bake in a 350-degree oven until the cheese is melted.

Cube Steak Teriyaki

1 to 1 ½ lbs. Cube steak or thin steak
1-cup applesauce
2 tbsp minced garlic
3 tbsp soy sauce
In a gallon re-seal able plastic bag place applesauce, garlic and soy
sauce. Stir (or reseal and shake) ingredients together, add steak in
strips 1-1/2 inch wide or full size your preference, seal container
and shake bag. Place in refrigerator for 1 ½ hours shake bag again
and flip put back on refrigerator until ready to BBQ. When grill is
ready, take a fork and remove the steak from the bag, remove
excess sauce and grill.

Baked Carrots

Cooking Method: Bake
Prep Time: 10
Cooking Time: Over one hour
Makes: 8 servings

Ingredients
1 package (1 pound) peeled carrots, halved and quartered
3 tablespoons firmly packed brown sugar
1/4 cup orange juice

Directions
Preheat oven to 350°F.
Place carrots in 7-inch by 11-inch baking dish.
Combine sugar and orange juice; evenly pour over carrots.
Bake for 50 minutes or until carrots are tender, stirring once to coat.

Recipe courtesy of Chef Peter Davis, Henrietta's Table, Boston, Massachusetts

Apple-Sweet Potato Bake

Cooking Method: Bake
Prep Time: 20
Cooking Time: 30 minutes-one hour
Makes: 12 servings (1/2 cup each)
Ingredients

PAM® Original No-Stick Cooking Spray
1/2 cup firmly packed brown sugar
1/4 cup (1/2 stick) Blue Bonnet®-stick
1 teaspoon grated lemon peel
1/4 teaspoon ground cinnamon
2 cans (17 ounces each) sweet potatoes, drained, chopped
2 large baking apples, (such as Jonagold or Braeburn), unpeeled, cored and sliced
2 tablespoons raisins

directions
Preheat oven to 350°F. Spray 9x9-inch baking dish with cooking spray.
Combine sugar, Blue Bonnet, lemon peel and cinnamon using a pastry blender or fork until mixture resembles coarse crumbs. Set aside.
Place half each of the sweet potatoes, apples and raisins in prepared dish; sprinkle with half of the brown sugar mixture. Repeat layers. Cover with aluminum foil.
Bake 35 minutes, or until apples are tender, tossing mixture once while baking. Serve warm.
source:conAgrafood