Ham and Potato Soup

Reference Rose original
Serves 4

Ingredients
1 Tablespoon of oil
2 cups chopped onion
I clove of garlic crushed
6 cups chicken stock (Add more stock as required)
1/4 Teaspoon of ground black pepper
2 large potatoes diced
2 cups ham diced
2 Tablespoons freshly chopped parsley
1 Teaspoon of Caraway seeds

Preparation
1 Heat oil in soup pot and brown onion and garlic for about 3 minutes or until tender.
2 stir in stock, pepper, potatoes and ham. Reduce heat to medium-low and cover and cook for 20 minutes, stirring occasionally, or until potatoes are tender.
3. Stir in parsley and caraway seeds cook for a further five minutes and serve.

3 Cheese Baked Ham Tortlini

Reference iCookBook
Serves 4

Ingredients

2 Tablespoons of minced onion
2 Cloves of garlic minced
1 - 1/2 Teaspoons of butter or margarine
2 Tablespoons plan flour
1 - 1/2 Cups milk
1/4 Cup Shredded Mozzarella Cheese
1/4 Cup Shredded Parmesan Cheese
1/4 Cup Shredded Swiss Cheese
1 Cup finely chopped ham
1/4 Teaspoon white pepper
4 Cups cooked cheese-filled tortellini
Chopped fresh parsley

Preparation

1. in small saucepan, over medium-low heat cook onion and garlic in butter until tender. Cook 2 minutes stirring occasionally. Gradually stir in milk. Simmer for 10 - 15 minutes or until thickened. Stirring frequently. Add cheeses stir until melted. Stir in ham and white pepper. Spoon pasta into backing dish. Spoon sauce over pasta. Cook for 3 to 5  minutes until golden brown. Sprinkle with fresh parsley and serve.

Vegetarian Curry, Chili, Vegetable Stir-Fry

Reference: Rose Original

Serves 3

Ingrediants

220gr KanTong Inspirations Rice Noodle (Follow directions on packet to cook Noodles)
1 Small Onion
1 Cup Frozen Carrots Sliced
1 Cup Frozen Beans
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Chili Powder
1/4 Teaspoon Curry Powder
2 Tablespoons Thick Soya Sauce
2 Tablespoons Vegetable Oil

Directions

1. Add oil to woke and brown the onion. Be sure to stir.
2. Add the ginger, chili powder, curry powder and thick soya sauce whilst continuously stirring.
3. Add the carrots and beans and toss until they become tender.
4. Add the Rice noodles and toss until blended.
5. Serve and eat.

Chicken & Tortellini Strew

Ref  iCookBook

Serves 6

50 Minutes


Ingredients
1  Cornstarch (Cornflower)
1 Tablespoon water
2 Tablespoons of Vegetable oil
3 Skinless, Boneless Chicken Breast halves (About 3/4 Pounds) cut into cubes
1 Cup Frozen Sliced Carrots
1  Cup Cut Green Beans
3/4 Cup Chopped Onion
6  Swanson Cups Chicken stock (Any brand will do)
1 Cup Uncooked Dry Cheese-Filled Tortellini
2 Tablespoons Chopped Parsley

Preparation
1. Stir the cornstarch and water in a small bowel until the mixture is smooth.
2. Heat 1 tablespoon of oil in a 6 quart-saucepot (or wok or large fry pan) over medium high heat. Add the chicken and cook until well browned, stirring after remove the chicken from the saucepot.
3. Heat the remaining oil in a saucepot over a medium heat. Add the carrots, Beans and Onions and cook until their tender-crisp.
4. Stir in the stock and heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until tortellini is tender. Return the chicken to the saucepot and cook until chicken is cooked through.
5. Stir in the cornstarch, mixture. Cook and stir until mixture boils and thickens.

Vietnamese Chicken Pho

Reference iCookBook
Serves 4

Ingredients

8 cups Chicken Stock

2 - 3 cups Chicken shredded

8 ounce bean sprouts (1 cup)

Rice Stick Noodles

1 bunch Thai basil chopped

Hoisin Sauce for serving
Lime wedges for serving

Preparation
1. Add stock and chicken to crock pot slow cooker (can be large pot) and cook for 6 - 7 hours on slow or high 3 hours.

2. Add bean sprouts, noodles and Thai basil. Heat until noodles are softened.

3. Spoon soup into individual serving bowls and serve with Hoisin sauce and lime wedges.