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.
- pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
- KRAFT Ranch Dressing
- KRAFT 100% Grated Parmesan Cheese
- chopped onion
- heavy cream
- thin spaghetti or fettucine
- grated Parmesan cheese
- ground pepper
- chopped parsley
from Elizabeth
- hamburger
- salt
- pepper
- mushroom stems & pieces
- cream of chicken soup
- sour cream
- noodles
- ·1 tsp Provencal Rub
- ·1 tbsp Dijon mustard
- ·1 tbsp olive oil
- ·1/4 cup Balsamic vinegar
- ·salt and black pepper to taste
- ·4 boneless chicken breasts
- chopped looseleaf lettuce