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“Time for Tokyo” Choyt1427′s photos around Tokyo, Japan
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Wake UP! TV – Porto’s Bakery
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Yountville Nights 2
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Glenview North Shore Chamber of Commerce Women's Expo is scheduled from 10:00 to 15:00 Conference May 6 at the Skokie Banquet & Conference Center located at 5300 W. Touhy Ave., Skokie. Will start at noon with keynote speaker Chef Gale Gand, executive pastry chef and partner in the four-star restaurant …
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Flour
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Porto’s Bakery, Glendale CA, January 15, 2011, Part 1
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Specialty’s Bakery
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Does anyone have the recipe for corner bakery Loaded baked potato soup?
The bakery is a restaurant in the Middle region West.
Can not find Corner Bakery, but here are some to consider: potato O'Charley's Loaded Potato Soup 3 pounds red 1 / 4 cup butter 1 / 4 cup flour 8 cups half and half 1 (16 g) package Velveeta cheese, melted pepper powder 1 tsp white garlic hot pepper sauce 1 / 2 pound bacon, fried crisp 1 cup cheddar cheese, grated 1 / 2 cup chopped fresh chives 1 / 2 cup fresh parsley chopped Dice unpeeled red potatoes 1 / 2 inch. Place in a large saucepan, cover with water and bring to a boil. Boil for 10 minutes or up to 4.3 cooked. In a saucepan, combine melted margarine and flour, stir until smooth. Fire Place slowly and add little by little, half and half, stirring constantly. Continue stirring until smooth and liquid begins to thicken. Add melted Velveeta. Mix well. Drain the potatoes and add to creamed mixture. Add pepper, garlic powder and hot pepper sauce. Cover and simmer for 30 minutes, stirring occasionally. Pour the soup into bowls and garnish with bacon, shredded cheese, chives and parsley. Loaded Potato Soup 4 large baking Idaho Russet potatoes cooked 1 / 2 cup butter (1 stick) 1 / 2 cup flour 6 cups milk 1 tsp. Kosher salt 1 / 2 cup tea. White pepper 2 cups Sharp Cheddar cheese, shredded (8 ounces) 8 slices bacon, cooked and crumbled 4 green onions, sliced 1 cup sour cream (8 oz) Garnish: grated cheese, extra bacon crumbled and onion sliced potatoes Scrub potatoes, prick several times with a fork. Bake in oven at 400 degrees for one hour or until tender when pierced with a fork. You can also microwave the potatoes: new potato stick several times with a fork and cook 10-14 minutes over high heat, turning once, until tender when pierced with a fork. Cool. Apple Cut potatoes in half lengthwise and take it out in pieces. Set aside. Use the deposits of a recipe or discard potato skins. Melt butter in heavy saucepan or pot over low heat. Add flour, stir until smooth. Cook one minute, stirring constantly, to produce a red light. Gradually add milk and cook over medium heat, stirring constantly until thickened and bubbly, about 80-10 minutes. Integrate pieces of potato, salt, pepper, cheese, bacon and green onions. Cook until hot but not boiling. Add sour cream. Again, cook until hot but not boiling. Pour into glasses and garnish with ingredients of your choice. Yield: 10 cups Colby Officer potatoes 2 C. chopped celery 2 tablespoons minced onion 2 tablespoons sliced carrots 3 / 4 t. salt, white pepper 2 quarts (8 C) 4 C. chicken broth Apple Cut diced potatoes, 1 tablespoon heavy cream 1 / 2 C. flour 2 T. butter, melted Mix the celery, onion, carrots, peppers, salt and chicken broth in large pot. Bring to a boil over medium-high heat. Reduce heat to low, keep covered and simmer until carrots can be pierced with a fork (about 10 minutes). Add the potatoes and cream, bring to a boil, cover and simmer over low heat. Meanwhile, mix the flour and butter in a large glass container measurement. Pour a few spoonfuls of the soup to simmer in large mixing flour and butter. Stir the mixture with a fork or small whisk until smooth. Stirring hard pour the mixture simmer in the soup (this prevents the formation of lumps of flour). Continue to simmer but not boil again, until apples potatoes are cooked and the flavor of the flour to cook (15-20 minutes). 10 to 12.
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