3lbs Red Potatoes, cut 1" chunks, cook in salted water until almost completely cooked (use 8 quart sauce pan) While potatoes are cooking finish the remaining ingredients. In a skillet set at medium temp: Cook 1/3 pkg of smoked bacon cut up in bite size pieces add 1 med onion, cut into small pieces (size of large pea) to the bacon and bacon grease 3 cloves garlic minced, add to onion and cook for additional 1-2 minutes (when cooked set to the side) Check potatoes and if they are almost completely cooked, drain about half the water. (remaining keep with the potatoes) Add to the potatoes: 3 stalks celery, cut into small pieces 1 large carrot cut up into small pieces 1/4 cup red pepper, chopped small pieces 2 cups ham cut into small bite size pieces Stir and keep on med to low heat. For the creamy sauce: In a 1 1/2 quart sauce pan on med heat, add 4 T butter (melt in sauce but be sure not to burn butter) 3 T flour, whisk this in the hot butter until creamy and thick (about 2 minutes), add 4oz of cream cheese and continue whisking until completely blended. 32 oz of chicken stock, slowly whisk this in with butter/flour mixture and cream cheese mixture but only a little at a time until you have added all of it. 1/2 quart of cream, whisk this in after adding chicken stock. Add remaining ingreds to this mixture and continue to cook for an additional 10-15 minutes on low to med heat but be sure to continue stir/whisk. Add half of the cooked bacon, onion and garlic 2 cups shredded ...
http://www.youtube.com/watch?v=BwVhGTPWeMw&hl=en
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