Heat oil in large pot.
Cook bacon, onion and garlic for 3 minutes.
Add potatoes, cook further 5 minutes.
Stir in can of three bean mix and stock.
Bring to the boil, reduce heat and simmer till potatoes are tender.
Season and stir in cream.
Saute onion and garlic clove in butter.
Cook adding 2 cups of shredded Cheddar cheese just before serving.
I always add 1 slice of smoked ham to each of the recipes.
Both recipes freeze well!
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
sing fermented beans in whole bean form, place the beans in
br>Measure out 2 cups chowder; transfer to food processor or
Soak beans overnight in water to cover by 2 inches.
Drain beans.
Add water to cover beans by 1 inch.
Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
Add all other ingredients.
Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
Freezes well.
Note: I submitted this to a family cookbook and it is the recipe that \"everyone\" loves.
little of the lettuce, bean sprouts, pork rind, fried shallots
Preheat oven to 350*.
In mixing bowl, combine chowder, eggs, cheese, onions, parsley& pepper.
Blend well.
Set empty piecrust on baking sheet on extended oven rack.
Ladle chowder mixture into crust.
Carefully slide rack back into place.
Bake 1 hour or till set.
Cool 10 minutes before slicing (or cool, cover& refrigerate till chilled).
Heat butter in large heavy saucepan.
Cook onion, carrots and celery until softened, but not browned, about 5 minutes.
Add butter beans with liquid.
Add all remaining ingredients.
Bring to
a boil.
Simmer on low heat 15 to 20 minutes or longer.
This chowder may be prepared ahead of time and reheated.
and the New England clam chowder and blend well. Add the
Combine corn chowder, frozen corn, milk, salt, pepper and butter in a 2-quart heavy saucepan.
Cover.
Place over low heat; bring to a boil, lower heat and simmer until thoroughly heated. Remove from heat.
Pour into bowls and dust lightly with paprika. Sprinkle 1 teaspoon parsley over bowl of chowder.
Serve immediately.
Put potatoes and onions in a 4-quart soup pot.
Add water to cover and a shake of salt and pepper (at least 1/2 teaspoon pepper).
Bring to a boil and simmer 15 minutes until potatoes and onions are cooked.
Add minced clams and chowder, stirring well over medium or low heat.
Add both milks.
Again, season to taste. Bring just to a boil and simmer at least 15 minutes.
Add butter. Do not let boil.
Can be done a day before.
Yield:
8.
round beef, 1/2 can chowder, onion, eggs, celery, bread crumbs
s incorporated into the chowder.) Reheat the chowder slowly so the cream
Cook onions and potatoes in broth or water until almost tender.
Add fish and complete cooking.
When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
Heat completely without boiling (very important, never boil any chowder).
Sprinkle with remaining pepper and serve with oyster crackers or saltines.
Note: If you want more potatoes or fish just add more broth and milk.
o use.
To prepare chowder: In another 3-quart stockpot
immer for 15 minutes/.
CHOWDER:.
Cook the bacon in
drain, and rinse canned 3 bean salad in colander.
When
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.
Combine chili, garlic, ginger, black bean sauce, rice wine and stock.
Heat peanut oil in a wok over medium-high heat. Stir-fry bok choy for 1 min. Add black bean mixture and stir-fry for 30 seconds. Add mushrooms and continue stir-frying until bok choy is shiny, evenly coated with black bean mixture and just starting to soften. Transfer to a warm serving bowl. Serve immediately with soy sauce.