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.

Pork with Celery in Egg and Lemon Sauce - Greek

INGREDIENTS 1-1.25 kg lean boneless pork, or 4 medium-sized pork chops 1 large head of celery 3 tablespoons vegetable oil 1 medium onion, finely sliced 600 ml hot water salt and white pepper Avgolemono Sauce 2 eggs 1 tablespoon cornflour diluted in 3 tablespoons cold water 2 lemons

METHOD Rinse the meat and drain. Discard the root end of the celery, separate into stalks, trim and rinse individually under cold running water. Using the sharp point of a knife, dislodge any suspicion of grit in between its ribbed back. Cut the celery into 5 cm pieces, using its leaves as well. Drop the celery into salted boiling water in a large saucepan, about 22-25 cm and boil for 5 minutes, then drain and keep aside. In the same saucepan, heat the oil and sautee the meat and then the onion. Neither should get brown but just be slightly transparent. Add the hot water, cover and simmer for 45 minutes, or until the meat is tender. Season with salt and white pepper, add the celery and cook for a further 10-15 minutes until the celery is very tender. Turn the heat off and let it stand for at least 5 minutes before you add the sauce. Prepare the Avgolemono Sauce - egg and lemon sauce. Pour it slowly all over the meat, rotating the saucepan at the same time. Put back on a very low heat for 5 minutes only, in order to cook the cornflour and thicken the sauce, but on no account let it boil. Serve with fresh green salad, fresh bread and, if you have a large appetite, with mashed or roasted potatoes.

Reference: http://www.greek-recipe.com/modules.php?name=News&file=article105

Greek Baked Vegetables

INGREDIENTS 4 medium sized zucchini 4 medium eggplants 2 onions 4-6 potatoes 2 green peppers 4-6 tomatoes parsley olive oil salt pepper

METHODClean and chop the eggplants, the zucchini, the peppers and the potatoes in pieces. Mash the tomatoes and chop the onions. Add all the above in a deep pan, add salt, pepper, parsley and olive oil and bake for about 1 1/2 hr in medium oven (120 C). Reference: http://www.greek-recipe.com/modules.php?name=News&file=article31b