HOME MADE PASTA RECIPE RECIPES

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HOME-MADE CREAM OF CHICKEN SOUP RECIPE | ALLRECIPES



Home-Made Cream of Chicken Soup Recipe | Allrecipes image

A good, basic cream of chicken recipe.

Provided by MARBALET

Categories     Cream of Chicken Soup

Yield 4 -6 servings

Number Of Ingredients 8

4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder

Steps:

  • Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.
  • If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.

Nutrition Facts : Calories 265 calories, CarbohydrateContent 16.9 g, CholesterolContent 57.6 mg, FatContent 11.8 g, FiberContent 0.2 g, ProteinContent 22 g, SaturatedFatContent 3.5 g, SodiumContent 341.4 mg, SugarContent 14.2 g

HOME-MADE GNOCCHI RECIPE | GORDON RAMSAY RECIPES



Home-Made Gnocchi Recipe | Gordon Ramsay Recipes image

This is another great way to use up baked or boiled potatoes. You can make gnocchi with just flour and eggs, but potato gives it a beautiful, light, fluffy texture, while the ricotta adds a rich creaminess.

Provided by Gordon Ramsay

Categories     Vegetarian

Total Time 2 hours 0 minutes

Prep Time 40 minutes

Cook Time 01 hours 20 minutes

Yield 4

Number Of Ingredients 13

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Total Time 20 minutes
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Calories 459 calories per serving
    1. Put a large pan of salted water on to boil.
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    3. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
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    6. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
    7. It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
    8. Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
    9. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.
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