CHAT N' CHEW MACARONI CHEESE
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 6 to 8 sevings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 9- by 13- by 4-inch baking dish.
- Bring a large pot of salted water to a boil over high heat and cook the macaroni until al dente, 8 to 10 minutes. Drain.
- In a small bowl, combine the cream and milk.
- In a large saucepan over medium heat, melt the 1/2 pound of butter and cook the onion and garlic until the onion is translucent, about 6 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes. Add the cream mixture in a steady stream and whisk until smooth. Bring to a boil, stirring occasionally, 8 to 10 minutes.
- Stir in 4 cups of the Cheddar, the American cheese, 1 cup of the grated Parmesan, the hot pepper sauce, and cumin. Stir until all the cheese has melted; the sauce will be very thick and creamy. Season with salt and pepper.
- Remove the sauce from the heat and stir in the pasta. Pour the mixture into the prepared baking dish. Sprinkle with the remaining Cheddar, then the Parmesan, and finally the bread crumbs.
- Bake uncovered on the middle shelf for about 20 minutes, until bubbling and brown on top.
CHAT 'N' CHEW'S SWEET POTATO SOUP
Provided by Yanick Rice Lamb
Categories soups and stews
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot, boil sweet potatoes and carrots until very soft. Drain, peel and cube.
- Saute onions in oil until soft.
- Put sweet potatoes, onion, carrots and spices in food processor, and puree until slightly chunky.
- Add cream and milk until desired consistency is reached.
- If desired, simmer over low heat for 5 minutes.
- Garnish with bell pepper and parsley.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 723 milligrams, Sugar 13 grams
CHICKEN AND SWEET POTATO SOUP
Steps:
- 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
- 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
- 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.
Nutrition Facts : Calories 409, Fat 19 grams, SaturatedFat 9.5 grams, Cholesterol 87 milligrams, Sodium 1185 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams
MEXICAN SWEET POTATO SOUP
A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche
Provided by Good Food team
Categories Lunch, Soup, Starter
Time 30m
Number Of Ingredients 6
Steps:
- Boil the kettle. Heat the vegetable oil in a large saucepan and fry the onion until just soft, about 4-5 mins. Stir in the chipotle paste and cook for 1 min more.
- Dissolve the stock cube in 1.2 litres boiling water from the kettle, and add to the pan along with the sweet potato. Bring to the boil, then simmer, covered, until the sweet potato is soft, about 10 mins. Whizz with a stick blender until smooth.
- Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.
Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 1 milligram of sodium
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