Original recipe(makes 6 servings)
5 tablespoons margarine
2 carrots, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
5 button mushrooms, chopped
1/2 cup chopped ham
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground mustard
2 cups shredded sharp Cheddar cheese
1/2 – 1 cup beer or to taste
salt to taste-
In a large heavy kettle, melt butter or margarine.
Add carrots, celery, onion, green pepper, mushrooms, and ham
Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes.
Add broth and cook, stirring, until slightly thickened.
Add milk, paprika, cayenne, mustard and beer.
Stir in cheese gradually, stirring until cheese is melted.
To avoid curdling, do not allow soup to boil after cheese is added.
Season to taste with salt and pepper. Serve piping hot.
1 1/2 cups blueberries
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1 tablespoon sugar
2 tablespoons unsalted butter
8 waffles (prepared in a waffle iron, or toaster waffles, thawed)
4 ounces Wisconsin Brie Cheese, thinly sliced
In medium saucepan, combine blueberries, lemon zest, lemon juice and sugar.
Bring to boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes.
Heat butter in grill pan over medium-high heat.
Place 3-4 slices Brie on 4 waffles and top with generous scoop of prepared blueberry compote.
Repeat with remaining waffles and top with remaining 4 waffles to make 4 sandwiches.
Place sandwiches in pan and grill, flipping once, until waffle is golden and cheese has melted, about 2-3 minutes per side.
1 tablespoon butter, room temperature
2 slices bread
1/2 cup cheddar cheese, shredded and room temperature
1/4 cup chicken satay or plain chicken, shredded and warm
2 tablespoons spicy peanut sauce
1/2 avocado, sliced
1 tablespoon cilantro, torn
sriracha hot sauce to taste
Warm a pan over medium heat.
Butter one side of each slice of bread, place one slice in the pan buttered side down, sprinkle on half of the cheese, then top with the chicken, spicy peanut sauce, avocado, cilantro, sriracha and the remaining cheese followed by the remaining slice of bread, buttered side up.
Cook until golden…