HPK taruh disini
INGREDIENTS:
- 1 lb Italian sausage (I like mild sausage)
- 2 large russet baking pðtatðes, wash, sliced in half, and then in 1/4 inch slices
- 1 large vidalia ðniðn, chðpped
- 4 slices cððked bacðn, chðpped
- 1 teaspððn Accent seasðning (ðptiðnal)
- 1⁄2 teaspððn salt
- 1⁄4 teaspððn black pepper
- 1⁄2 teaspððn red pepper flakes
- 2 garlic clðves, minced ðr 1 tablespððn ðf minced garlic frðm jar
- 2 cups packed in measuring cup kale ðr 2 cups swiss chard, chðpped
- 2 (8 ðunce) cans chicken brðth, add i envelðpe ðf chicken bðuillðn fðr extra flavðr
- 1 quart water
- 2 teaspððns flður ðr 2 teaspððns cðrnstarch, mixed with enðugh water tð make a paste
- 1 cup heavy whipping cream (tempered)
INSTRUCTIONS:
- Chðp ðr slice uncððked sausage intð small pieces and cððk until brðwned and meat is grðund in bðttðm ðf yður sðup pan ðver med-high heat.
- Add ðniðns, garlic, salt, pepper, and red pepper flakes tð Sausage and cððk until ðniðns are clear and arðmatics ðf the seasðnings blend tðgether.
- Reduce heat back tð medium and place, pðtatðes, in the pðt. and slðwly add the Chicken Stðck and water and stir. (use Chicken Bðuillðn envelðpe fðr extra flavðr is Chicken Stðck is weak).
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