(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



IACP "5 Ingredient Challenge" recipe contest winner- Clara Porter
Yield: Makes 8 to 10 servings (about 2 1/2 quarts)

• 2 tablespoons butter
• 1 cup chopped onion
• 5-6 Poblano peppers, roasted, peeled, deveined and coarsely chopped
• 6-7 cups chicken stock, divided
• 2 (8-ounce) packages cream cheese, cut into chunks
• 3 cups cooked rice
• Salt and pepper to taste

Melt butter in a large saucepan over medium-high heat.

Add onion; sauté until translucent.

Add poblanos, 2 cups stock and cream cheese.

Reduce heat to medium-low and simmer until cream cheese melts.

Cool slightly; puree one-half of mixture in blender or food processor.

Pour into large stockpot; puree remaining mixture and add to stockpot.

Stir in rice and remaining 4 to 5 cups stock as desired.

Season with salt and pepper; cook over medium-high heat until hot.

Ladle into individual serving bowls.
USA Rice Federation (



  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages