- lean ground beef
- red wine
- salt
- black pepper
- ground cinnamon
- ground allspice
- chopped fresh parsley
- water
- chicken breasts with skin and on the bone
- paper thin lemon slices
- thyme or any fresh herb you like
- Coarse grained salt and cracked black pepper
- yellow cake mix
- brown sugar
- cinnamon
- sour cream
- egg
not tried yet
- Market Pantry™ soy sauce
- water
- Market Pantry sugar
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- large onion
- butter
- chopped cooked chicken
- cream of chicken soup
- sour cream
- milk
- chopped pimiento
- biscuits
I was searching through cookbooks, looking for something slightly unusual to cook for my up-coming dinner party and this recipe jumped out at me. I have tweaked it slightly but the essence is still there, it is after all a wonderful soup.
I have found that telling people that there is goat’s cheese in this recipe tends to turn them off, however the cheese merely adds a slight flavour compared to the beautiful, creamy texture it leaves. Even people who do not like cheese enjoy this soup, (as long as you don’t tell them what’s in it).
If you are intending on making this soup the day before, leave the cheese out and add it as you are reheating the soup.
- 75ml dry white wine
- Salt
- Pepper
Try with cream cheese icing.
- baking powder
- baking soda
- salt
- ground cinnamon
- ground ginger
- freshly grated nutmeg
- ground allspice
- packed light-brown sugar
- granulated sugar
- pumpkin puree
12 regular cupcakes / 350 degree oven, see photos @ http://www.cupcakeblog.com/index.php?s=magnolia&submit=Search
<img src="http://static.flickr.com/36/114371110_0430a94d14_m.jpg" />
- sugar
- all-purpose flour
- baking powder
- baking soda
- salt
- milk
- vanilla
- chopped cilantro leaves
- fresh lime juice or 1 teaspoon red-wine vinegar
- Salt and freshly ground pepper.