Your Assistance Please

We need your help to battle spammers and also to keep our community user friendly.
PLEASE BE KIND TO OTHERS - Refrain from personal attacks. Avoid politics and harsh language whenever possible. If someone is violating our simple rules, DO NOT confront them, simply report the post.
STOP SPAMMERS - Report the post. DO NOT respond to them.

2017 is a year of renewal for us, we have lots of exciting changes on the way for you, but we don't have time to deal with trolls and spammers. If you find yourself suspended and need to plead your case, you will need to do so after your suspension. We are happy to address your concerns if you made a simple mistake. However, please note that those with a history of bad behavior and pushing our rules to the limit will not be given the courtesy of a reply.

MiceChat offers a number of ways for you to communicate and get involved. We offer Facebook Groups and Pages, Twitter, Instagram and Pinterest accounts. We have a front page filled with amazing content. We offer weekly meetups in the parks. Meets and events all over the world. Podcasts and videos. And we continue to maintain forums for your posting convenience. But with all those options, we can't be everywhere all the time. We need YOUR help. Please don't poke the trolls. Report posts and leave reputation. We'll do our best to keep the forums clean and active, but we can't do so without your help.

Thank you for your support folks, it's going to be a really fantastic year in the MiceChat world.
See more
See less

@~:Recipe Thread:~@


Ad Widget

This topic is closed.
  • Filter
  • Time
  • Show
Clear All
new posts

  • @~:Recipe Thread:~@

    I can't find the old recipe thread so I decided to start a new one...add some recipes and take some recipes (:

    Storyteller Corn Chowder - I got this recipe out of a Disneyland Cookbook
    4 ears fresh corn, unshucked
    2 slices bacon, diced
    1 T. diced onion
    1 t. chopped garlic
    1 Yukon Gold potato, peeled and diced
    4 c. chicken stock
    6 T. butter
    6 T. flour
    2 c. heavy cream
    1 c. pulled chicken meat
    2 slices bacon, for garnish
    Coarse salt and freshly ground black pepper, to taste
    Hot sauce, to taste
    2 t. chopped cilantro, for garnish
    • Preheat oven to 350.
    • To roast corn, put whole ears in their husks into preheated oven for 25 minutes. Cool briefly, then peel back husks and cut the kernels off the cobs; set aside.
    • Saute diced bacon. Drain all but 1 T. of the fat and add onion and garlic and saute until transparent but not brown. Add the roasted corn, potato and chicken stock. Bring to a simmer.
    • Meanwhile, in a separate saute pan, melt butter over medium heat. Add flour incorporating with a wire whip until the mixture is smooth. Cook 3 to 4 minutes stirring, until mixture begins to loosen slightly. Let cool.
    • Add the cooled butter/flour mixture to the simmering broth, mixing with a wire whisk.
    • Stir often to keep from sticking to the bottom of pan. Simmer 30 to 40 minutes.
    • Add the cream and pulled chicken meat and summer for another 10 minutes.
    • Meanwhile, cook the bacon for the garnish until crisp. Drain and chop into small pieces; set aside.
    • Add salt, pepper and hot sauce, to taste. Ladle into bowls and top with garnish of bacon and cilantro.
    "Go confidently in the direction of your dreams! Live the life you've imagined." -Henry David Thoreau

Ad Widget