It's All in the Spice

Ingredients 2/3 cup flour 2/3 cup butter 1 1/2 quarts milk salt fresh ground black pepper 4 large potatoes, baked 4 green onions, chopped 1 cup sour cream 1 cup bacon, crisp-cooked and crumbled, plus more for garnish 5 ounces cheddar cheese, grated, plus more for garnish chives, chopped for garnish Directions Melt butter in a medium-size saucepan over medium heat. Using a wire whisk, slowly blend in flour until thoroughly blended. Gradually add milk, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the "meat" and set aside. Chop half the potato peels (optional) and discard the remainder. When milk mixture is very hot, whisk in potato meat. Stir in green onions and potato peels. Whisk well, then add sour cream and crumbled bacon. Heat thoroughly. Add cheese, a little at a time, stirring until all is incorporated. Garnish with chives, grated cheese and bacon crumbles.

Ingredients Ingredient Checklist 2 cups chicken broth ½ cup chopped onion   2 cloves garlic, minced 1 cup white wine ½ cup sliced fresh mushrooms, or more to taste 1 teaspoon dried rosemary 1 teaspoon dried sage 1 cup heavy cream 2 tablespoons butter ½ lemon, juiced 1 tablespoon capers, drained ½ cup cornstarch, or as needed 4 skinless, boneless chicken thighs 2 tablespoons olive oil   Directions Instructions Checklist Step 1 Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all)...

4 cups cooked rice or 1 cup uncooked rice 1 cup frozen peas, thawed 2 tablespoons carrots, finely diced 2 eggs, beaten 1/2 cup onion, diced 1 1/2 tablespoons butter 2 tablespoons soy sauce salt pepper Directions Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt butter in a large frying pan over medium/high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.

Ingredients 3 tablespoons margarine 4 cups miniature marshmallows 6 cups crispy rice cereal Directions 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Ingredients 2 tablespoons butter 3 leeks, halved and thinly sliced 1/2 onion, chopped 3 cloves garlic, minced 3 stalks celery, diced 3 carrots, diced 1 small head cabbage, and thinly sliced  3 cups water 1 cup salsa 1/3 cup ketchup 4 cubes chicken bouillon 2 teaspoons Creole seasoning (such as Tony Chachere's(R)), or more to taste salt and ground black pepper to taste 1/2 pound smoked sausage, thinly sliced Directions Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes. Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

Ingredients 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules  1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Directions Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Ingredients 1 teaspoon dried oregano ½ teaspoon salt ¼ teaspoon ground black pepper 2 pounds skinless, boneless chicken breast halves 2 tablespoons butter ¼ cup water 3 tablespoons fresh lemon juice 2 cloves garlic, minced 1 teaspoon chicken bouillon granules 1 teaspoon chopped fresh parsley Directions Step 1 In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. Step 2 In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker. Step 3 Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.