Shrimp and Corn Soup - recipes

 
Shrimp and Corn Soup

Ingredients:

1/3 cup oil
3 Tablespoons flour
2 medium onions, finely chopped
1 large bell pepper, coarsely chopped
1 pound medium shrimp, peeled
2 Tablespoons parsley
Salt, black pepper and red pepper to taste
1 (1 pound) can whole peeled tomatoes, undrained
1 (1 pound) can whole kernel corn (drain off one-half of liquid)
1 cup water

Directions:

Make a roux with oil and flour. When roux is golden brown, add onions. Cook for 10 to 15 minutes. Add bell pepper, shrimp, parsley, salt and pepper. Simmer for 5 to 10 minutes. Add tomatoes, corn, and 1 cup water. Simmer at least 1 hour adding more water gradually until desired consistency.

Serves: 6
.

OVERNIGHTER SALAD - Recipes

OVERNIGHTER SALAD

Ingredients:

4 cups iceberg lettuce
1 cups mushrooms, sliced
1 cups frozen green peas, thawed
1 cups carrots, sliced
3 whole hard-boiled egg whites, sliced
6 slices fat-free turkey bacon, cooked and crumbled
1/2 cups fat-free cheddar cheese, grated
3/4 cups fat-free mayonnaise
1 1/2 teaspoons lemon juice
1/2 cup fat-free cheddar cheese, grated

Directions:

Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables.
Top with half cup cheddar cheese; set aside. In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl.
Spread mixture over top of salad sealing to edge of bowl.
Sprinkle with remaining cheese. Cover and chill for 24 hours.
Before serving, toss to coat the vegetables.

Yield: 8 servings

73 Calories; 1g Fat (8% calories from fat); 7g Protein; 10g Carbohydrate; 11mg Cholesterol; 462mg Sodium

Categories: Salad

COLD SUMMER TORTELLINI SALAD - recipes

COLD SUMMER TORTELLINI SALAD

Ingredients:

1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese--1/2" thick
1 slice of mozzarelli--1/2" thick
1 slice of provolone cheese--1/2" thick
use any small pieces of veggies that you would like.
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)

Directions:

Peel and chop the tomato. Julienne the hard salami. Chop the olives. Cube the cheese into 1/2" cubes. Clean and slice the mushrooms. Cook the tortellini according to package directions.
Drain and rinse in cool water. Add the salad ingredients. In a small deep bowl add the oil, garlic, garlic salt, black pepper, vinegar and hot red pepper. Whisk until thoroughly mixed. Pour over the salad and mix well. Refrigerate for a few hours to blend flavors. Mix well again before serving. Garnish with fresh tomato wedges or orange slices and parsley.

Categories: Salads, Picnics

CREAMY TURKEY SOUP - recipes

CREAMY TURKEY SOUP

Ingredients:

3 cups chopped leftover turkey
8 cups turkey broth
1 12-oz can evaporated milk
2/3 cup flour
1lb small new potatoes (1 to 1 1/2 inch inches ea)
4 stems celery, finely chopped
1 bunch green onions, finely chopped
4 carrots, finely chopped
1 tsp salt
1 tsp white pepper
1 tsp thyme
1/2 tsp sage

Directions:

Bring turkey broth to a boil in a large pot. Add potatoes, carrots, and celery, and cook for about 20 minutes, or until potatoes are almost tender. Add leftover turkey, green onions, salt, pepper, thyme, and sage, stir well, and return to a boil. Cook over medium heat for another
5 minutes. Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer. Blend milk mixture into soup. Cook, stirring constantly, until thickened (approximately 8-10 minutes) Serve hot.

* Prep Time 15-20 minutes * Cooking Time: 35-40 minutes

Yield: 4 Servings

Categories: Soup, Thanksgiving, Leftovers

Ginger Veggie Stir-Fry - recipe

Ginger Veggie Stir-Fry - recipe

Ingredients

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt

Directions

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Nutritional Information

Amount Per Serving  Calories: 119 | Total Fat: 9.3g | Cholesterol: 0mg

Cream of Artichoke Soup

Cream of Artichoke Soup

Ingredients

1/2 to 3/4 cup chopped shallots and onions (green or white)
2 medium carrots, sliced
2 medium ribs celery, sliced
3 to 4 Tablespoons butter
1 bay leaf
1/2 teaspoon thyme
4 cups chicken broth
1 (14 ounce) can artichoke hearts, drained and sliced
Salt to taste
Pepper to taste
2 egg yolks
1 cup whipping cream

Directions

Saute chopped onion-shallot mixture, carrots and celery in butter. Add bay leaf, thyme, chicken broth and artichoke hearts. Simmer 10 to 15 minutes. Remove bay leaf and season with salt and pepper. Stir two egg yolks into cream. Add a small amount of warm soup mixture to egg-cream mixture. Stir well and add to warm soup mixture, blending well. Heat, stirring constantly, but do not boil.

Servings: 4 - 6

DOUBLE BAKED SWEET POTATO - RECIPE

DOUBLE BAKED SWEET POTATO - RECIPE

Ingredients:

6 sweet potatoes (medium sized)
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

Directions:

Preheat oven to 400 degrees. Rub skins with oil wrap each in aluminum foil. Bake in preheated oven for 1 hour, or until soft when poked in the center. In a large bowl combine cream cheese, brown sugar, butter, vanilla, salt and pepper.
Slice each baked potato in half lengthwise and scoop flesh into the creamy mixture. Caution they will be very hot so this works best using a clean towel to hold the potato.
Mix well and fold in walnuts. Spoon mixture evenly back into each potato skin and bake for about 10-15 minutes more at 350 degrees just to heat through.

Yield: 12 Servings

HONEY ORANGE KISSED FRUIT SALAD - Recipes

HONEY ORANGE KISSED FRUIT SALAD

Ingredients:

1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
- Honey Orange Sauce:
1/3 cup unsweetened orange juice
2 Tbsp lemon juice
1 1/2 Tbsp honey
1/4 tsp ground ginger
- dash of nutmeg

Directions

Prepare the fruit. Combine all ingredients for sauce and mix. Just before serving, pour Honey Orange Sauce over fruit.

Yield: 12 Servings

Potato Casserole Recipe

Potato Casserole Recipe

Ingredients:

3 large potatoes
1/4 cup margarine
1 cup grated sharp cheese
1 cup sour cream
1/2 cup milk
1/3 cup green onion and tops
Salt and white pepper to taste
1/4 cup chopped pimiento (optional)

Directions:

Boil potatoes in jackets until almost done; chill until very cold; peel and shred with a grater. Melt margarine in double boiler; add cheese, a small amount at a time. Mix together the sour cream and milk; add to cheese mixture. Add onions and stir; add salt and pepper to taste. Add the shredded potatoes. Put in casserole; bake at 350 degrees for 45 minutes, uncovered.

Serves: 6

Savory String Bean Salad Recipe

Savory String Bean Salad 

Ingredients:

1 pound green beans (or No. 2 can)
6 Tablespoons salad oil

3 Tablespoons vinegar

1/2 teaspoon salt and pepper

1 onion, minced

4 hard cooked eggs, chopped

2 teaspoons vinegar

3 Tablespoons mayonnaise

1 teaspoon prepared mustard

4 strips bacon, sauteed

Directions:

Cook beans. Cool and drain. Add next four ingredients and mix; cover and chill. Combine next four ingredients; cover and chill. When ready to serve, toss the crumbled bacon lightly with the beans. Heap in lettuce lined bowl and top with egg mixture.

Serves: 4 - 5

PASTA SALAD W/ TOMATO AND BASIL - Recipes

PASTA SALAD W/ TOMATO AND BASIL 

Ingredients

10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
Salt
Freshly ground black pepper
1 cup chopped olives
1/2 cup freshly grated Parmesan cheese

Directions

Combine all of the ingredients in a large bowl. Serve immediately at room temperature, or cover and refrigerate for up to 24 hours before serving.

Yield: 8 servings

Green Beans (Your Kid's Will Eat) - recipe

Green Beans (Your Kid's Will Eat) - recipe

Ingredients

2 bacon slices
1 small onion, sliced into rings
1 8-ounce can sliced water chestnuts, drained
1 14 1/2-ounce can cut green beans, undrained
1 tablespoon brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 tablespoon white vinegar

Directions

Cook bacon in a large skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

Saute onion and water chestnuts in drippings until tender.

Drain beans, reserving 1/2 cup liquid.

Stir together reserved liquid, brown sugar, and remaining ingredients. Add to onion mixture; bring to a boil, stirring constantly. Stir in beans, and cook until thoroughly heated. Sprinkle with bacon.

Makes 4 servings.

CREAMY ASPARAGUS SOUP - recipe

CREAMY ASPARAGUS SOUP

INGREDIENTS:

2 pounds thin, young asparagus
2 cups low-salt chicken broth (canned is fine)
2 cups heavy cream
1/4 cup chopped chervil or parsley, finely chopped salt and pepper to taste nutmeg

DIRECTIONS:

Snap tough ends off the asparagus and cook the spears in boiling salted water until tender, about 5 minutes. Drain.
Reserve four tips for garnish and purée the remaining asparagus in a food processor. Strain. Heat the asparagus puree over low heat. Add stock, cream and chervil or parsley.
Heat and season with salt, white pepper and nutmeg. Ladle into bowls and top each serving with a reserved asparagus tip.

Yield: 4 Servings

ROASTED ROOT VEGETABLES - recipe [27-5-17]

ROASTED ROOT VEGETABLES

INGREDIENTS:

1 tablespoon olive oil
1/2 pound peeled and cubed sweet potatoes
1 pound peeled and cubed turnips
10 cloves unpeeled garlic
1 pound chopped onions
2 teaspoons crumbled sage
1/2 pound peeled and cut carrots
2 teaspoons crumbled rosemary

DIRECTIONS:

Preheat oven to 450 degrees. Heat a large heavy roasting pan in oven for 15 minutes. Coat pan with half the oil and add vegetables, garlic and herbs. Drizzle remaining oil over vegetables in pan. Season with salt and pepper to taste.
Seal tightly with aluminum foil and roast in oven for 30 minutes. Remove foil and roast 15-20 minutes more, or until vegetables are tender.

SPRINGTIME VEGGIE SOUP - recipe

SPRINGTIME VEGGIE SOUP

Ingredients:

2 tablespoons vegetable oil
2 scallions, trimmed and sliced
2 cloves garlic, thinly sliced
2 small turnips, peeled and diced
2 new potatoes, scrubbed and diced
2 carrots, diced
1 spring fresh thyme or 1/2 teaspoon dried thyme
1/2 cup chopped fresh parsley
6 cups vegetable stock or chicken stock
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1 cup peas, fresh or frozen
1 bunch (6 ounces) watercress, leaves only
2 tablespoons tarragon vinegar
Salt and pepper

Directions:

In medium saucepan, heat oil over medium-high heat. Add scallions, garlic, turnips, potatoes, and carrots. Cover and cook until vegetables are starting to soften, about 5 minutes.
Stir in thyme, parsley, and stock and bring to a boil. Reduce heat and simmer 15 minutes. Add asparagus and peas and cook another 5 minutes. Puree half the soup with watercress and return it to remainder of soup. Stir in tarragon vinegar, taste for salt and pepper, and serve.

Tomato Pie - recipe

Tomato Pie - recipe

Ingredients

1 (9 inch) unbaked pie crust
2 large tomatoes
1/2 small onion, sliced
1 teaspoon Italian seasoning
1 cup fat-free mayonnaise
1 cup shredded reduced-fat Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C.) Bring a pot of water to boil and blanch the tomatoes for 1 minute. Peel and slice the tomatoes and drain on paper towels.
Place sliced tomatoes in the pie shell, sprinkle with Italian seasoning, then place the sliced onions on top. In a small bowl, mix the mayonnaise and cheese together. Spread on top of the tomatoes and onions.
Bake in preheated oven for 35 minutes. Remove from oven and let stand for 10 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 225 | Total Fat: 11.4g | Cholesterol: 4mg

Basil Tomatoes with Gorgonzola Recipe

Basil Tomatoes with Gorgonzola Recipe

Ingredients:

1/4 pound Gorgonzola cheese
6 large tomatoes
1/4 cup shredded basil
3 tablespoons sliced shallot
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1/3 - 1/2 cup olive oil
Salt and freshly ground pepper, to taste

Directions:

Freeze cheese for 30 minutes or until firm enough to grate. Slice tomatoes thinly and arrange on a platter. Grate Gorgonzola, then combine with basil and shallot and sprinkle over tomatoes.

In a small bowl, whisk together lemon juice, Dijon mustard and olive oil. Season with salt and pepper and pour over tomatoes. Serve at room temperature.

Serves: 6 - 8

Black Bean Salad Recipe

Black Bean Salad Recipe

Ingredients:

2 cups dried black beans, rinsed and picked over
5 cups chicken broth
1 cup chopped red onion
2 scallions, chopped
6 pear tomatoes, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cups cooked corn
Juice of 1 lemon
1 celery stalk, chopped

Ingredients for fressing:

2 small jalapeno peppers
2 cloves garlic
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 cup mild olive oil or vegetable oil
1/2 cup red wine vinegar
1 teaspoon cumin, or less to taste
Salt and freshly ground pepper, to taste

Directions:

In a stockpot, combine beans with 4 cups broth. Bring to a boil and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Boil again. Add 1 cup chicken broth and simmer for 1-1/2 hours, stirring occasionally until tender. Drain and refresh under cold water. Drain again and place in a large bowl. Set aside.

For Dressing:

Place all ingredients into a food processor (jalapenos and garlic mince better if thrown in first with machine running, then add herbs, etc.).

Combine red onion, scallions, bell peppers and corn with beans. Pour dressing over all. Serve chilled or at room temperature.

Serves: 8

Famous White Bean Soup Recipe

Famous White Bean Soup Recipe

Ingredients:

1 pound (2 cups) small, white dried beans
3 quarts cold water
3 medium potatoes, peeled, boiled and mashed
6 ribs celery, finely cut
1/4 cup chopped parsley
2 onions, minced
2 cloves garlic, crushed
2 pounds ham hock
Salt and pepper

Directions:

Soak beans in water overnight; drain. Place beans in large soup kettle, cover with fresh water, and cook for about 1 hour or until beans are tender. Drain. Add the 3 quarts water, mashed potatoes, celery, parsley, onions, garlic and ham hock. Cook slowly for 2 hours, stirring occasionally. Remove ham hock. Pull meat from bones and cut into small pieces. Return meat to soup. Season to taste with salt and pepper. Freezes well.

Yield: 3 or more quarts

Mushroom Kabobs - Vegetarian Recipe

Mushroom Kabobs - Vegetarian Recipe

Ingredients

3/4 cup sliced fresh mushrooms
2 red bell peppers, chopped
1 green bell pepper, cut into 1 inch pieces
1/4 cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Preheat grill for medium heat.
Thread mushrooms and peppers alternately on skewers.
In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper. Brush mushrooms and peppers with this flavored oil.
Brush grate with oil, and place kabobs on the grill. Baste frequently with oil mixture. Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.

Nutritional Information

Amount Per Serving  Calories: 151 | Total Fat: 13.8g | Cholesterol: 0mg