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Re: Gyhldeptis' New England Clam chowder recipe:
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Gyhldeptis' New England Clam chowder recipe:

Clam juice can be expensive so you can substitute chicken broth for some of it but make sure you use at least one bottle. You can use black or white pepper, which ever you prefer. Don't put the clams in too early or they can get rubbery. This recipe makes about 10 servings.

INGREDIENTS
6 slices bacon, diced
2 stalks celery, diced
1 onion, diced
1/4 cup butter
2 tablespoons all-purpose flour
3 (8 ounce) jars clam juice
1 quart half-and-half cream
4 cups minced clams
3 medium potatoes diced
ground white or black pepper, to taste

DIRECTIONS
1. In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.

2. Cook diced potatoes for about 15 to 20 minutes or until tender, drain and set aside.

2. In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly and add rest of clam juice. If desired, use less half and half and add 1 can of chicken broth.

3. Stir in clams and cooked potatoes, reduce heat and simmer on low heat for 20 minutes.

4. Season with pepper and serve.

Gyhldeptis
Less filling, tastes great
(11/1/07 11:18 pm)

Re: Homemade Hummus
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Homemade Hummus

INGREDIENTS

* 2 cups canned garbanzo beans, drained
* 1/3 cup tahini
* 1/4 cup lemon juice
* 1 teaspoon salt
* 2 cloves garlic, halved
* 1 tablespoon olive oil



DIRECTIONS

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture.

Cream cheese does go with everything, even stuff you would never dream of mixing it with!

Gyhldeptis
Less filling, tastes great

(11/2/07 12:17 am)

Much better than it sounds

CREAM OF CARROT SOUP

1/4 c. butter
5 med. carrots, finely chopped
1 onion, finely chopped
1 tsp. salt
4 c. chicken stock
1/2 c. rice
1 c. light cream

Melt butter in large saucepan. Add carrots, onion and salt. Cover; simmer for 15 minutes, stirring constantly. Add chicken stock and rice. Simmer, covered, for 45 minutes or until carrots are very tender. Strain through a fine sieve or blend in blender. Reheat, adding cream and serve. Makes 1 1/2 quarts soup.
grace06