Food Information Website

In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside. In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes. Stir in the flour mixture a little bit at a time until soup thickens. Simmer for 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

In a large pot, melt the butter. Add broccoli, onion and thyme, sauté until broccoli is almost tender. Add the flour and cook on low heat for about 7 - 10 minutes, stirring often. Add allspice, broth and cook on medium-high, stirring constantly with a wooden spoon. Remove from heat. If you prefer, you can puree the soup in a blender, in small batches. Add the warmed milk. Sauté mushrooms in a little oil. Use this and green peppers or cheese to garnish the soup and serve.

Melt butter over medium heat, in a large pot. Cook garlic, celery, onions, carrots and rosemary until onions are softened , for about 5 minutes. Add stock and potatoes and bring to a boil. Lower heat to medium and cook with lid on for about 8 minutes. Once you have done that add tomatoes and tomato paste and stir to mix well. Cook, covered, for 5 minutes. Whisk flour into milk and stir gradually into the pot on medium flame. Add broccoli. Cook for 5 minutes until broccoli is just done. Add spinach and cook until just wilted, stirring often. Season with salt and pepper to taste.

Heat olive oil in a small skillet over medium heat. Add onion. Saute for 5 minutes or until onions are translucent. Set aside. In a soup pot, heat butter over medium heat until melted. Whisk in flour and keep stirring for about 3 - 5 minutes. Whisk in milk. Add chicken stock. Turn heat down and allow to simmer for about 20 minutes after which you can put in broccoli florets, carrots and onions. Allow it to simmer for at least 25 - 30 minutes more. Season with salt and pepper. Transfer 2 cups of soup to a blender and puree. Return to soup pot. Stir in nutmeg and cheeses until melted.

Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat. In small saucepan, over medium-heat, melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

In a bowl, mix milk, vanilla and cream on medium speed for about 6 to 7 minutes, till it forms a smooth mixture. Add eggs and oil as you continue to beat for a while. Take a sauté pan and heat about 2 tablespoons of oil over medium heat. On the pan, add about 1 cup of batter and the apples. Let the pancakes cook, once they are set, lift the edges so that the uncooked batter runs under. Turn the pancakes, while they are still wet on the surface and cook them in the oven for 6 minutes. Remove the pancake and sprinkle cinnamon on the pancake.