a bowl. Many Vietnamese Chicken recipes usually require a short time
Saute onion in butter until tender.
Break cauliflower into florets.
Combine onion, cauliflower, chicken broth and bouillon.
Simmer about 10-15 minutes.
Return puree to pan and add milk, cheese and curry powder.
Combine cornstarch and water.
Stir into hot soup and heat slowly until slightly thick.
Serve with seasoned croutons.
ound cutter.
Add the cauliflower to a microwave-safe bowl
Stir chicken, 1 tablespoon soy sauce, brown
Place cauliflower, chicken broth and bouillon in large pan. Bring to boil and cook until cauliflower is tender.
Strain and save broth.
Melt butter in pan.
Add flour; mix well.
Add to cauliflower.
Stir, then add broth, half and half and cheese. Stir until melted.
It sticks easily, so stir.
n a small bowl. Arrange cauliflower florets on a baking sheet
killet large enough to hold chicken, melt margarine over medium heat
rowned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the
Stir cauliflower, chicken broth, water, and potatoes together
minute. Stir in potato, cauliflower, chicken broth, and water. Bring to
Heat the oil in a large pot over moderate heat and saute the onion until tender but not browned, about 5 minutes.
Add the cauliflower, chicken stock, coriander, salt, and pepper and bring to a boil.
Reduce the heat to low and simmer covered until the cauliflower is very tender, about 30 minutes.
Puree the soup in batches in an electric blender or with an immersion blender - it should be quite thick. Return to the pot and stir in the milk.
Bring to a simmer, adjust the seasoning, and serve garnished with chopped herbs.
Melt margarine over medium heat.
Add onions and garlic and cook until tender.
Add water, cauliflower, chicken broth and potatoes.
Heat to boiling.
Reduce heat; simmer for 15 minutes or until vegetables are tender.
Stir in ham, 1/2 cup of half and half, chives, white pepper and nutmeg.
In a small bowl, combine remaining half and half with the flour; blend well.
Slowly stir into soup; cook and stir constantly
until slightly thickened and bubbly.
Makes 8 (1 1/4 cup) servings.
Brown bacon in a large saucepan over medium-high heat, stirring occasionally, until just crisp, about 4 minutes. Spoon off all but 1 tablespoon of the fat. Add onion and celery; saute until vegetables are soft, about 4 minutes.
Add stock, cauliflower, chicken, salt, pepper, thyme and sage. Bring to a boil; reduce heat to medium, partially cover and simmer until vegetables are just tender, about 5 minutes. Whisk in thickener and simmer until soup thickens slightly, about 2 minutes. Stir in cream and simmer to heat through before serving.
Instapot on saute. Add oil. Wait till warm. Add onion, wait till soft. Add ginger & spice powders, wait till fragrant, about 30 seconds. Instapot off.
Add water or chicken stock, scrape sides.
Add tomato sauce.
add Cauliflower, chicken, tofu, butter.
Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes).
Remove chicken cut into bite sized pieces, put back in pot.
add cream or coconut milk.
let cool a bit then add yogurt.
stir, serve with either: nan, rice. (See recipe for home made nan).
and to carefully dip a cauliflower floret into the wet mixture
he rice, onion, garlic, broccoli, cauliflower, chicken broth, tomato soup, brown sugar
Heat large suacepan with butter and add leek and garlic. Cover with lid and cook gently for 5 minutes. Add cauliflower, chicken stock and potato. Bring to the boil and simmer for 25-30 minutes.
In another frypan, add chorizo and cook until brown on all sides. Drain on kitchen paper and set aside to keep warm.
Add cream to soup and blend until smooth using a stick mixer. Check seasoning, divide between 4 bowls using the chorizo as garnish.
Serve with the bread of your choosing.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Stir tomatoes, tomato paste, ginger, curry powder, kosher salt, and black pepper together in a slow cooker crock until smooth; add cauliflower, chicken, onion, and raisins and stir.
Cook on Low until the chicken is cooked through, 6 to 7 hours (or on High for 4 to 5 hours). Garnish with cilantro.
In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
Blend in blender or hand immersion blender.
Add chicken and rice to heat.
Season to taste with salt a pepper. Garnish with scallions.
For vegan omit the chicken.