Home-made Cream Of Potato Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
32: Old Fashioned crisp,
1: Egg white,
- gingersnap cookies,
8 ounce: Sliced ham, 1 package
- crushed,
1 bunch: Green onions, whole
2 tbsp: Sugar,
8 ounce: Cream cheese, softened
Directions:
brown.
Transfer to dessert plates and decorate with fruit purees.
Remove skin and bones from smoked mackerel. Mix and blend smoked
mackerel, cream cheese, lemon juice, onion, celery, and horseradish.
Add salt and pepper to taste. Spread mixture on plastic wrap and form
into a log. Refrigerate until firm. Combine almonds and parsley. Roll
log in this mixture. Serve with crackers.
Remove skin and bones from smoked mackerel. Puree all ingredients in a
food processor. Package for refrigerator.
BUNS:In small bowl, combine water, yeast and sugar. Stir until
dissolved. Set
aside. In large bowl, make pudding mix according to package
directions. Add butter, eggs and salt; mix well. Add the yeast
mixture; blend. Gradually add
flour and knead until smooth, adding "sprinkles" of flour as needed to
control
stickiness. Once the dough is no longer sticky and is soft and silky
feeling
(like as babys behind), the dough is ready. Place in very large
greased bowl.
Cover and let rise until double in bulk (about 1 hour). Punch down
and let rise again (about 45 minutes). On a lightly floured surface,
roll out to a 34"
x 21" rectangle. Spread 1 cup of melted butter over surface.
CINNABON TOPPING: In small bowl, mix brown sugar and cinnamon
together. Sprinkle all over top of surface. Roll up very tightly.
With a knife, put a
Source from luhu.jp
Transfer to dessert plates and decorate with fruit purees.
Remove skin and bones from smoked mackerel. Mix and blend smoked
mackerel, cream cheese, lemon juice, onion, celery, and horseradish.
Add salt and pepper to taste. Spread mixture on plastic wrap and form
into a log. Refrigerate until firm. Combine almonds and parsley. Roll
log in this mixture. Serve with crackers.
Remove skin and bones from smoked mackerel. Puree all ingredients in a
food processor. Package for refrigerator.
BUNS:In small bowl, combine water, yeast and sugar. Stir until
dissolved. Set
aside. In large bowl, make pudding mix according to package
directions. Add butter, eggs and salt; mix well. Add the yeast
mixture; blend. Gradually add
flour and knead until smooth, adding "sprinkles" of flour as needed to
control
stickiness. Once the dough is no longer sticky and is soft and silky
feeling
(like as babys behind), the dough is ready. Place in very large
greased bowl.
Cover and let rise until double in bulk (about 1 hour). Punch down
and let rise again (about 45 minutes). On a lightly floured surface,
roll out to a 34"
x 21" rectangle. Spread 1 cup of melted butter over surface.
CINNABON TOPPING: In small bowl, mix brown sugar and cinnamon
together. Sprinkle all over top of surface. Roll up very tightly.
With a knife, put a
Source from luhu.jp