

Crab Quesadillas
1/4 cup chopped green onions
1 tablespoon minced fresh cilantro
2 tablespoons fat-free sour cream
3/4 teaspoon minced garlic
1 can crabmeat,
1/2 cup shredded Monterey Jack cheese
4 flour tortillas
Combine first 6 ingredients, stirring well. Sprinkle 2 tablespoons cheese over each tortilla. Divide crab mixture evenly among tortillas. Fold in half, pressing gently to seal.
Place the filled tortillas one at a time on skillet and lightly press down until browned and cheese melts.
cream of garlic soup
1/4 cup butter
1 cup minced white onion
1 head garlic, cloves separated, peeled, and minced
1/4 cup all-purpose flour
1 potato , peeled and diced
3 cups chicken broth
1/4 cup heavy cream
1/8 teaspoon white pepper
Salt
1. In a pan over medium-low heat, melt butter. Add onion and garlic and stir frequently until vegetables are very soft but not brown, about 15 minutes. Stir in flour and cook 2 minutes, stirring constantly.
2. Add diced potato and chicken broth and stir over medium-high heat until boiling; reduce heat and simmer until potato pieces are very tender when pierced, about 20 minutes. Pour mixture into food process and blend. Put back into pan and add the half-and-half and stir until hot. Add white pepper and salt to taste.
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