This is just slightly sweet if you use the 1/2 cup of sugar called for the recipe, which is the way we like it. If you like it sweeter, use 2/3 of a cup. Our grandson said it tasted like candy that way!
You don’t want to overcook it, or it won’t be as creamy when it is chilled. I find that 30 minutes of simmering is just right. If serving it warm, you might want to let it sit for a few minutes to thicken up first.
This is the recipe my daughter-in-law gave me. She says that she tweaks the ingredients, such as salt, pepper and garlic. Also, she prefers more parmesan, but our son (her husband) prefers it this way, so it is a personal preference.
Put about 2 cups of water into a medium sized saucepan and bring to a boil over high heat. Boil until potatoes are tender. Drain potatoes.
Meanwhile, in a small saucepan, melt butter over medium heat. Add flour and stir until smooth. Add onion powder, garlic powder, salt, pepper, milk and heavy cream, and continue stirring until thickened to desired consistency and smooth. Add to peas and cream sauce to potatoes. Stir together and serve.
Start with boneless chicken pieces and make a rich, scrumptious, thickened broth to go with it. Then make some homemade noodles (or buy some fresh or frozen noodles) and cook them right in the broth. Fantastic!!
For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, 2 3/4 cups light spelt flour (or all-purpose if no wheat allergy)
Heat large (13") cast iron skillet over high heat. Add oil and chicken. Season chicken with pepper. Cook quickly, stirring often, until done. Remove from pan and place in crock pot.
Melt butter in same skillet over medium heat. Add carrots, celery, onion and garlic, and saute until tender, about 10-15 minutes.
Add flour and blend evenly.
Quickly whisk in cream, water, and chicken base until smooth. Add to crock pot and turn onto low until ready to continue.
Before adding noodles, turn crock pot to high heat. We positioned the Kitchen Aid in such a position so the noodles go directly into the crock pot.
Add noodles and stir to separate. Cook until noodles are tender, about 20 minutes. Taste and adjust seasoning if necessary.
I reduced the amount of flour for thickening because I was using homemade noodles. For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, and 2 3/4 cups flour. If you are not using fresh homemade noodles, you may need more thickener.
Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem. However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.
Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.
I used to make this recipe for parties a lot!: http://www.cherylsrecipes.net/recipe/chili-dip/ It was super fast and easy.
However, when I found out that I had wheat and soy allergies, I could no longer make it because every single canned chili I can find has soy (along with a lot of preservatives) in it! I am also not a big fan of Velveeta because it is so processed. So I came up with this recipe as a replacement and it is even better, although obviously not as easy! It is still not too difficult though. I will certainly be making it again!
If you would rather used canned chili for the convenience, just use 3 cans of chili in this recipe. Or, if you have a favorite chili recipe (with or without beans), substitute about 6-7 cups of that for this chili.
Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
Crack the eggs into in a shallow bowl. Beat well.
Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.