Hearty Potato and Cheddar Soup with Bacon


  • 4 ounces bacon, coarsely chopped

    Hearty Potato and Cheddar Soup with Bacon
    Hearty Potato and Cheddar Soup with Bacon
  • 2 tablespoons butter
  • 2 small leeks, trimmed and chopped
  • 1 large onion, diced (about 1 cup)
  • 1 large carrot, diced (about 1/2 cup)
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups Wolfgang Puck Organic Free Range Chicken Broth
  • 3 large Russet potatoes, cut into cubes (about 4 cups)
  • 1/2 cup heavy cream
  • 2 cups grated sharp cheddar cheese (about 8 ounces)
  • Freshly ground black pepper
  • Chopped fresh chives


  1. Cook bacon in a 4-quart saucepan which is one of seagreen tableware products over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
  2. Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
  3. Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
  4. Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving it on black tableware item
    Serve the delicious Hearty Potato and Cheddar Soup with Bacon on this incline black bowl
    Serve the delicious Hearty Potato and Cheddar Soup with Bacon on this incline black bowl



Shrimp Watermelon Sate

When it comes to losing weight and taking care of your body’s weight, it’s really based on some basic principles : eat smart and move more. Here is a healthy food for your diet.


1/2 cup seasoned rice vinegar

1/2 cup chunky peanut butter

1 teaspoon minced fresh garlic

1 tablespoon minced fresh ginger

1 teaspoon soy sauce or to taste

1 dash hot pepper sauce or to taste

16 shrimp jumbo, cleaned, poached and chilled

16 pieces 2 inch cubes seedless watermelon

1 serving fresh basil leaves or baby romaine leaves for garnish

Shrimp Watermelon Sate
Shrimp Watermelon Sate


All that you have to do at first is to blend seasoned rice vinegar into peanut butter until completely blended. Then, stir in garlic, ginger and soy sauce until mixed well. Season with hot pepper sauce to taste.

After doing the first step, pour all but 2 tablespoons dressing over shrimp and toss to coat them well. Chill for 1 hour.

While serving, alternate shrimp and watermelon cubes on 4 food skewers, and baste with remaining dressing. Serve over fresh basil leaves or romaine leaves on palm plate to make the food display more alluring to bite. Good Luck!

Stick the watermelon and shrimp with this Japanese Bamboo Pick Black and Red
Stick the watermelon and shrimp with this Japanese Bamboo Pick Black and Red

Ailes de raie au citron et aux câpres

aile de raie

C’est un plat succulent, faible en calories et facile à préparer.


4 ailes de raie pelées d’environ 200 gr la pièce

2 citrons

3 cuillères à soupe de câpres

1/2 baguette

65 gr de beurre

2 tablettes de court bouillon

6 brins de persil



plat noir


Préchauffer le four à 210°c, découper la baguette en petit cubes, arroser les avec 25 gr de beurre fondu. étaler sur la grille et mettre au four pendant 8 minutes.

Laver les citron, couper le premier en rondelles et peler le second à vif prélever les quartiers de chaire et découper les en petits dés.

Plonger les tablettes de court bouillon dans deux litres d’eau bouillante, mélanger les et faire cuire les ailes de raie dedans pendant 5 minutes.

Dans une casserole, faire fondre le reste du beurre.

Ajouter les câpres et les dés de citron, saler, poivrer et bien mélanger.

Égoutter les morceaux de raie et disposer les sur de belles assiettes noirs.

Arroser de beurre aux câpres et garnir de croûtons de pains et de rondelles de citron.

Parsemer de persil, et servir très chaud accompagner d’un peu de sauce dans des cuillères.


Aiguillettes de canard au citron confit


C’est un plat principale délicieux et très facile à préparer.

aiguillettes de canard


600 gr d’aiguillettes de canard

2 oignons

1/2 citron confit

1 gousse d’ail

1 cuillère à soupe d’huile

25 gr de beurre

1/2 cuillère à café de cumin en poudre

6 brins de coriandre



plat en bambou


Commencer par chauffer le beurre et l’huile dans une sauteuse.

A jouter les aiguillettes de canard et laisser mijoter 3 à 4 minutes sur feu vif.

Ajouter le sel, le poivre, le cumin puis retirer du feu et mettre à coté.

Dans la même sauteuse vidée mais non lavée faite revenir les oignon et l’ail émincé pendant 3 minutes sur feu doux.

Ajouter le citron confit couper en éventails.

Remettre les aiguillettes avec leur jus et laisser mijoter 1 à 2 minutes sur feu doux avant de servir.

Servir dans un saladier noir ou encore mieux en bambou.

Parsemer de coriandre et servir avec des courgettes vapeur et du couscous nature.


Asperges à l’avocat et oeufs de saumon

asperges et oeufs de saumon

C’est une entrée facile, raffinée et délicieuse à préparer très rapidement.


1 Avocat

1 kg d’asperges vertes

1 verrine d’oeufs de saumon

1 jus de citron vert

1 cuillère à soupe d’huile d’olives




plat en bambou


Commencer par rincer les asperges et les cuire 10 minutes à la vapeur.

Égoutter les asperges cuites.

Dans un mixer mettre l’avocat épluché, l’huile d’olives, le jus de citron vert, le sel et le poivre.

Bien mixer pour obtenir une crème.

A jouter le tabasco et mélanger.

Verser cette crème dans de jolis plat en bambou.

Disposer les asperges sur la crème d’avocat.

Parsemer d’oeufs de saumon et de poivre.

Server frais et bonne appétit.



Mango-Tapioca Pearls Dessert

This is a great recipe to combine mangoes and tapioca pearls.  Easy to make and a great mango dessert for the whole family to enjoy.

Mango-Tapioca Pearls Dessert


1 large mango (about 510 gm)

50 gm tapioca pearls (sago)

3 Tbsp raw sugar

100 gm ice cubes

milk, to taste (optional)


Soak tapioca pearls for at least 3 hours.

In a sauce pan, pour water. The amount of water should cover all tapioca pearls. Bring it to a boil. Add tapioca pearls to the boiling water on medium heat. Stir them constantly and make sure that they don’t stick together. After cooking for 15 to 20 minutes, remove from heat. Cover and wait for another 30 minutes. The tapioca pearls should be translucent, without any white dots in the middle. They are done. If they are not ready, turn on the heat again and cook for a few minutes more. Drain tapioca pearls and rinse under cold water. All tapioca pearls should be cool to the touch.

Cut mango into cubes, about 1 1/2cm in size.


Blend the rest of mango cubes, ice cubes and sugar in a food processor into thick juice, about 1 to 2 minutes. Transfer into a large bowl. Mix in tapioca pearls.  Serve in a unique style cup.

Cheesy Chicken Enchiladas

These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food.

Treat yourself to a rolled tortillas brimming with chicken and a creamy, cheesy tomato sauce, and surprisingly quick to assemble.

Preparation Time: 15 mins  Cook Time:  30mins  Ready In:  45 mins

Cheesy Chicken Enchilada


1 tablespoon butter

1/2 cup chopped green onions

1/2 teaspoon garlic powder

1 (4 ounce) can diced green chiles

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup sour cream

1 1/2 cups cubed cooked chicken breast meat

1 cup shredded Cheddar cheese, divided

6 (12 inch) flour tortillas

1/4 cup milk


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

In a saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

mini sauce pan

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Serve in a modern square plastic plate.

modern square plastic plate white

Fiesta Spaghetti Tacos

Nothing brings the family together quite like taco night. So why not make it extra special by putting a taco twist on some other family favorites to make an easy, fun meal the whole family will love? Fiesta Spaghetti Tacos would be absolutely lovable for you beloved family. Check it out!


5 ounces uncooked spaghetti, broken in half

1 pound lean (at least 80 percent) ground beef

1 package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix

1/2 cup water

1 1/4 cups tomato pasta sauce (any variety)

1 box (4.7 ounces) Old El Paso Stand ‘N Stuff taco shells (10 shells)

1 medium tomato, chopped (3/4 cup), if desired

2 tablespoons shredded Parmesan cheese



Cook spaghetti as directed on package; drain.

Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered in smallware lid product3 to 4 minutes or until thickened. Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti.

Meanwhile, heat taco shells as directed on box. Spoon about 1/2 plastic cup spaghetti mixture into each taco shell; top with tomato and Parmesan cheese.

Deli Cup and Lid Value Combo Clear
Deli Cup and Lid Value Combo Clear