Creamy Chicken Afredo Sauce

Ingredients:

1 onion, minced
1-2 cloves garlic, minced
1/2 cup butter
1/2 cup flour
1 liter of milk
2 boxes (or 300 grams) “Laughing Cow” Cheese or 8 oz cream cheese
2 cups chicken chunks (cooked or raw)
1/2 cup chicken broth
1—2 tsp salt
1 Tbsp parsley
1 T basil
pasta

Sauté onion and garalic in butter, add flour until bubbly. Add milk and cheese, heat and stir with wire whisk until cheese is completely melted. Add chicken with broth, salt, basil and parsley and continue cooking on low heat another 2-3 minutes until sauce boils (or 5 minutes to thoroughly cook raw chicken chunks). Serve on cooked pasta of choice.

Variation: Add broccolli, and velveeta cheese, and serve on rice.

Curried Chicken Riz Gras

Ingredients:
1 onion, diced
1 cup oil
1 cup fine vermicelli
1-2 cloves garlic
4 small tomatoes, diced
1/2—1 cup raisins
2 cups cooked chicken
2 Tbsp curry powder
2 tsp salt
3 cups uncooked rice

Sauté onion and garlic in oil until tender, add vermicelli dry, and fry in oil until brown. Add 6 cups chicken broth or water mixed with broth to total six cups liquid, add diced tomatoes, raisins, curry powder, chicken, salt and uncooked rice. Bring to boil, then simmer until all of rice is cooked and liquid is absorbed. Stir occasionally while cooking.

Recipes!

Over the years I have really developed a love for cooking (which stems from my love for good food!). Living in Africa I have developed lots of yummy dishes from scratch adapted to the simple things we can get here, which I serve to large crowds of visitors who come pretty often from the US or just other folks passing through. So many people have asked me for my recipes, that I have created a recipe book of my favorites and their favorites, that I often give to guests. Since the list of recipes keeps growing, I have decided to begin posting them here, so people can access them more easily. So, if you love cooking like I do, or are just looking for something new that you can serve, especially to a large crowd, stay tuned!