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03-09-2021 11:05 PM
@Wobin wrote:I want to adapt a recipe for a Potato, Chicken & Bacon Casserole and would like to reduce the milk and cream and add egg to make it fluffier and higher protein. Can anyone advise? I've included the ingredient list which seems like too much milk and cream.
4 oz bacon, diced
1 lb boneless, skinless chicken breats, diced
1 tsp salt
1/4 tsp pepper
1 leek, trimmed halved and sliced (about 1.5 cups)
2 3/4 cups milk
3/4 cup heavy cream
1 sprig rosemary
1 1/2 lbs Yukon Gold potatoes
6 oz shredded Fontina cheese
2 T cornstarch
2 T cold water
@Wobin ,
This sounds very good! I tried googling it but couldn't find it. If possible, can you please post the whole recipe? TIA
03-10-2021 12:53 AM
@Wobin ,
This sounds very good! I tried googling it but couldn't find it. If possible, can you please post the whole recipe? TIA
Sure, I will do that tomorrow. I tore it out of a magazine. It was very good but boy I dirtied so many dishes in the process. Our rule is "She who cooks doesn't clean up" but I cleaned a few as I could and warned Mr. Wonderful he might want to start dishes while it was in the oven. He thought it tasted great.
03-10-2021 12:56 AM
@River Song wrote:@Wobin ,
Glad my thoughts were helpful.
I'm obviously a Dr. Who fan and the River Song storyline is my favorite so far. Spoilers!
My husband and I are big fans. We were in London 5 years ago and I surprised him with a stop at Earl's Court tube station where there is a police box outside. There aren't many left in London.
03-10-2021 06:34 PM - edited 03-13-2021 01:20 AM
This sounds very good! I tried googling it but couldn't find it. If possible, can you please post the whole recipe? TIA
Here it is from Mary Jane's Farm Magazine Feb-Mar 2017
4 oz bacon, diced
1 lb boneless, skinless chicken breats, diced
1 tsp salt
1/4 tsp pepper
1 leek, trimmed halved and sliced (about 1.5 cups)
2 3/4 cups milk
3/4 cup heavy cream
1 sprig rosemary
1 1/2 lbs Yukon Gold potatoes
6 oz shredded Fontina cheese
2 T cornstarch
2 T cold water
03-21-2021 04:48 PM
@Wobin ,
Thank you very much for taking the time to post the recipe. It was very kind of you. I look forward to trying it. I apologize for not responding sooner. With age my memory has gotten very bad. I post a question, and then totally forget that I posted it until the next time I happen to look at the forum.
03-25-2021 08:40 PM
@CaliKat wrote:@Wobin ,
Thank you very much for taking the time to post the recipe. It was very kind of you. I look forward to trying it. I apologize for not responding sooner. With age my memory has gotten very bad. I post a question, and then totally forget that I posted it until the next time I happen to look at the forum.
I'm right there with you @CaliKat
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