In a medium saucepan, combine 3/4 sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and cook, without stirring until syrup turns deep amber swirling the pan occasionally, about 10 minutes. Quickly pour the caramel in the pan/mold and manipulate the dish until the caramel is evenly covered on the bottom. Set aside to cool and harden.
In a blender, pour the rest of the ingredients and blend well. Scoop out most of the bubbles. Important step: Slowly strain it through a cheesecloth (regular mesh strainer lined with cheesecloth) or a double mesh strainer into the pan/mold. Use a silicone spatula or the back of a ladle to push the flan through.
Place the pan/mold in a large roasting pan and fill the surrounding area with hot water until it reaches up to the same height as the flan mixture.
Bake for 45 minutes. Insert with a knife to make sure it comes out clean. Set flan pan/mold aside to cool comeplety before refridgerating it overnight (covered with foil or saran wrap).
To unmold the flan, simply run a knife around the sides, place an upside down serving platter over the flan then invert really quick!
New England clam chowder is a milk – or cream-based chowder, and is traditionally of a thicker consistency than other regional styles, commonly made with potatoes, onion, and clams. Including tomatoes is shunned; a 1939 bill making tomatoes in clam chowder illegal was introduced in the Maine legislature is usually accompanied with oyster crackers (similar to hardtack). Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.
Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.
It is claimed as a national dish by both Wales and Ireland and is recommended for consumption on their respective Saints’ days. This Potato Soup Whether as a velvety puree of potato, leek, onion and cream or as a broth with a medley of component veggies in it is firm favourite.
Loaded Potato Soup
Servings: 4 (serving size: about 1 1/4 cups) Total Time: 20 Minutes
Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Creamy Chicken with Mushroom is a rich chicken dish that you can prepare for yourself and your family for dinner. This can be easily prepared in less than 30 minutes. It goes well with biscuit or mashed potato.This recipe is simple and makes use of ingredients that are easy to find. You will need skinless and boneless chicken breast for this recipe, along with a can of condensed cream of mushroom soup, heavy cream, and sliced mushrooms. This dish will taste even better if you top it with sour cream and cheese.
Creamy Chicken with Mushroom
Number of servings: 4
1 1/2 lbs. boneless chicken breast, sliced
1 cup sliced white mushroom
2 tablespoons butter
1 tablespoon olive oil
1 can condense cream of mushroom
1/2 cup heavy whipping cream
1 cup chicken broth
2 teaspoon fresh rosemary, chopped
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Melt butter in a pan and then add the olive oil.
Pan-fry the chicken until the color turns light brown.
Put-in the rosemary. Cook for 1 minute.
Add the cream of mushroom and chicken broth. Stir and let boil.
Simmer for 20 minutes or until the liquid reduces.
Put-in the mushroom and heavy whipping cream. Continue cooking for 3 to 5 minutes,
Add salt and pepper to taste.
Transfer to a serving plate. Top with sour cream and cheese.