Time 30m Yield 7 servings (1-3/4 quarts). Number Of Ingredients 12 Steps:
In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.
Time 45m Yield 4 servings Number Of Ingredients 7 Steps:
Heat oven to 425°F. Mix all ingredients except cheese in 2-qt. baking dish; cover. Bake 20 min.; uncover. Top with cheese. Bake, uncovered, 10 min. or until rice is tender and cheese is melted. Let stand 5 min. before serving.
Time 7h30m Yield 6 Number Of Ingredients 12 Steps:
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley. Cover; cook on Low heat setting 7 to 8 hours. Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.
Yield 6 Number Of Ingredients 9 Steps:
In a large saucepan over medium heat, saute the ground beef for 5 minutes, or until browned. Drain the excess fat and add the tomatoes with liquid, potatoes, carrots, onion, salt, rice, black pepper and water. Bring to a boil and reduce heat to low. Simmer for 1 hour and serve.
Time 30m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil. Then cook over medium heat until potatoes are tender. Stir in the chicken bouillon, salt (if using), and pepper. In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes). Add in cheese and stir until melted. Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).
Time 30m Yield 12 servings. Number Of Ingredients 15 Steps:
In a large saucepan, saute celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In a large kettle or Dutch oven, combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired.
Time 35m Yield 12 serving(s) Number Of Ingredients 15 Steps:
In a saucepan, saute celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In a large kettle or Dutch oven, combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired.
Time 30m Yield Serves 4 Number Of Ingredients 9 Steps:
In a medium size saucepan cook scallions and carrots in butter to soften. Add flour and stir until thoroughly combined with butter. Slowly add chicken broth, stirring constantly to avoid lumps. Bring to a boil and simmer 2 min. Add ham, rice, cream, salt and pepper. Heat through, but do not bring to a boil.
