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Post by Shawnee on Feb 1, 2009 12:02:04 GMT -5
Pesto & Tortellini Soup
1 package (19 ounces) of frozen cheese tortellini 3 cans of (14 ounces each) of chicken broth One 12 ounce jar of roasted red peppers, drained and slivered 3/4 cup of frozen green peas One 6 ounce bag of baby spinach, washed and stems removed 1 to 2 tablespoons of pesto or 1/4 cup of grated Parmesan cheese
Cook the tortellini according to package directions. While the pasta is cooking, bring broth to a boil over high heat in a covered Dutch oven. Add the cooked tortellini, peppers and peas, return broth to a boil. Reduce the heat to medium and simmer for 1 minute. Remove the soup from heat, stir to spinach and pesto or grated Parmesan cheese. Makes 6 servings
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Post by Shawnee on Feb 1, 2009 12:02:31 GMT -5
Pioneer Beef Stew
1 cup of large dry lima beans 3 teaspoons of salt 1/4 cup of all purpose flour 1/4 teaspoon of pepper 1 pound of beef stew meat, cubed 2 tablespoons of shortening 1/2 cup of chopped onion 1 1/2 cups of tomato juice 1 small bay leaf A dash of ground allspice 1 medium onion, quartered 3 medium carrots, cut in 1 inch slices 3 stalks celery, cut in 1inch slices 1 recipe Pastry Topper (Optional) recipe below
Add the beans to 2 1/2 cups of water and 1 teaspoon of salt and soak overnight. Or bring the mixture to a boil, boil for 2 minutes. Remove from the heat, let stand covered for 1 hour. Combine the flour, 1 teaspoon of salt, and pepper in a plastic bag, add the meat and shake. Brown the meat in hot shortening. Add the chopped onion, tomato juice, 1 teaspoon of salt, bay leaf, and allspice. Cover tightly and simmer for 30 minutes. Add the beans with liquid, onion, carrots, and celery. Cover and simmer for 45 minutes or until the vegetables are tender. Remove the bay leaf. Thicken the stew if desired. Arrange Pastry topper on hot stew. Serves 6
Pastry Topper
Prepare 1 stick pie crust mix according to package directions or prepare Pastry for 1 crust pie. Roll out on a lightly floured surface to an 8 inch circle, about 1/4 inch thick. Using pastry wheel or a sharp knife, cut in 6 pie shaped wedges. Prick with fork. Bake on ungreased baking sheet at 450ºF. for 12 to 15 minutes.
Or prepare Lattice Squares: For 6 small lattice rafts, prepare 2 sticks pie crust mix according to package directions. Divide the dough in half, form each in ball and roll to 1/8 inch thick on a lightly floured surface. Cut in strips 3/4 inch wide, making 24 strips 3 inches long, and 18 strips 4 inches long. Weave in 6 lattice sections. For each. line up three 4 inch strips side by side, 1/4 inch apart. Weave four 3 inch strips crosswise. Bake on an ungreased baking sheet in a 450ºF. for 8 to 10 minutes. Place pastry wedges or lattice rafts, atop hot baked casserole or cooked stew just before serving
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Post by Shawnee on Feb 1, 2009 12:02:56 GMT -5
Pork and Mushroom Stew
1 pound of pork stew meat, cut into 1 inch cubes 2 tablespoons of margarine or butter One 10 1/2 ounce can of condensed chicken broth 1/4 cup of dry white wine 3 tablespoons of snipped parsley 1 bay leaf 3/4 teaspoon of snipped fresh thyme 1/4 teaspoon of garlic powder 1/8 teaspoon of pepper 2 cups of frozen small whole onions One 10 ounce package of frozen tiny whole carrots One 4 ounce can of whole mushrooms, drained 3/4 cup of cold water 1/4 cup of all purpose flour 1 tablespoon of lemon juice
In a large saucepan cook the meat, half at a time, in margarine or butter until brown. Return all of the meat to the pan. Stir in the chicken broth, wine, parsley, bay leaf, thyme, garlic powder, and pepper. Bring to boiling, reduce heat. Cover and simmer for 40 minutes. Stir in the frozen onions, frozen carrots, and mushrooms. Return to boiling, reduce the heat. Cover and simmer for about 15 minutes more or until the vegetables are tender. Remove the bay leaf. Combine the cold water and flour. Sift the flour mixture and lemon juice into stew. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 servings
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Post by Shawnee on Feb 1, 2009 12:03:17 GMT -5
Posole Categories: Lime, Tortilla, Oregano, Onion, Carrot, Garlic, Bean, Cilantro, Chicken Broth, Chicken, Celery, Meats, Vegetables, Soups, Mexican 1/4 cup of vegetable Oil 1/2 pound of Pork; Boneless Shoulder, * 1/2 cup of onion; Chopped, 1 Medium 30 ounces of Hominy; Drained, 1 cn 1/4 cup of Celery; Chopped 1 tablespoon of Red Chiles; Ground 1 teaspoon of salt 1 1/2 teaspoon of Oregano Leaves; Dried 1/4 cup of Cilantro, fresh, Snipped Tortilla Chips 1 Clove Garlic, finely Chopped 1/4 cup of flour, unbleached 15 ounces of Pinto Beans, drained, 1 cn 1/4 cup of carrot, chopped 1/4 cup of Green Chiles, chopped 3 cups of chicken Broth 1/4 teaspoon of pepper 1/4 cup of onion; Chopped, 1 small Lime Wedges This dish is a traditional New Years Day stew. It is thick with hominy, beans and pork. * Pork should be cut into 1/2-inch cubes. Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted spoon and drain. Cook and stir 1/2 Cup onion in the same saucepan until tender. Stir in beans, hominy, carrot, celery, green chiles, ground red chiles, and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir pork, salt and pepper into vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup of onion and the cilantro. Serve with lime wedges and tortilla chips. File ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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Post by Shawnee on Feb 1, 2009 12:03:41 GMT -5
Rio Grande Kidney Bean Soup
Categories: Onion, Garlic, Bean, Basil, Beans, Slow cook, Main dishes, Soups, Diabetic, Kidney Beans
1 slice of bacon 1 teaspoon of garlic, minced 1/2 cup of onion, chopped 2 1/2 cups of kidney beans; canned with juice 3 cups of beef broth 3 Bay leaves 1/2 teaspoon of salt 1/8 teaspoon of ground pepper 1/4 teaspoon of dried basil, crumbled
Fry bacon over medium heat in heavy frying pan; crumble bacon and set aside. Reheat bacon drippings over medium heat; sauté garlic and onion until tender, stirring occasionally. Puree beans in blender or food processor fitted with steel blade and stir into onion mixture. Blend in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Remove and discard by leaves. Soup will thicken as it stands and be thinned with water or additional beef broth. Serving Size: 6
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Post by Shawnee on Feb 1, 2009 12:04:02 GMT -5
Santa Fe Skillet Chili
1 to1 1/4 pounds of ground turkey 1 cup of chopped onion 1 teaspoon of bottled minced garlic 1 tablespoon of chili powder 1 tablespoon of ground cumin 1/4 to 1/2 teaspoon of ground red pepper One 15 1/2 ounce can of chili beans in spicy sauce, undrained One 14 1/2 ounce can of Mexican or chili style stewed or diced tomatoes, undrained One 4 1/2 ounce can of chopped green chilies, undrained
Spray a large deep skillet with nonstick cooking spray. Cook turkey, onion and garlic over medium high heat, breaking meat apart with a wooden spoon. Sprinkle the chili powder, cumin and red pepper evenly over turkey mixture, cook and stir for 3 minutes or until turkey is no longer pink. Stir in beans, tomatoes with juice and chilies with liquid. Reduce the heat to medium, cover and simmer for 10 minutes, stirring occasionally. Ladle chili into bowls. Makes 4 servings
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Post by Shawnee on Feb 1, 2009 12:05:28 GMT -5
Sauerbraten Stew
2 cans of beef stew 8 ginger snaps, crushed 2 tablespoons of vinegar 2 tablespoons of brown sugar 1 teaspoons of minced onion 1/4 teaspoons of cloves Dash of pepper 1 bay leaf, crumbled 1 tablespoon of chopped parsley
Preheat oven to 375ºF. In 2 quart casserole, combine all ingredients, except parsley; stir to mix well. Bake 30 minutes. Sprinkle with chopped parsley. Serve, if desired, with hot buttered noodles.
Sauerbraten Stew
1 pound of lean, boneless beef chuck or round steak, cut to bite size (trim all fat from beef) 1 teaspoon of salt 1/4 teaspoon of ground cloves 1/4 teaspoon of pepper 1 1/2 cup of water 1/4 cup of red wine vinegar One 10 1/2 ounce can of condensed beef broth 1 bay leaf 1 medium onion, chopped (1/2 c.) 1/2 small head of head red cabbage, coarsely shredded 8 gingersnaps, crushed (1/2 c.) 1 tablespoon of packed brown sugar
Heat oven to 325ºF. Mix all ingredients, except gingersnaps and brown sugar, in oven-proof 3-quart casserole or Dutch oven. Cover and bake about 2 hours or until beef is tender. Remove bay leaf. Stir gingersnaps and brown sugar into stew. Cover and bake 15 minutes longer. Serve over hot, buttered, wide noodles. Also great sprinkled with poppy seed or sesame seed. Serves 4.
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Post by Shawnee on Feb 1, 2009 12:06:03 GMT -5
Savory Chili
1 cup of chopped onion 4 tablespoons of shortening Basic-Recipes.com9/19/06 2 pounds of ground chuck 1 green pepper, chopped 1/2 cup of chopped celery 1 quart of canned tomatoes 2 cans of tomato sauce 2 tablespoons of Worcestershire sauce salt and pepper to taste
Brown the onion in shortening; add ground chuck and brown. add the remaining ingredients; simmer slowly for several hours or until very thick, stirring frequently. Serve with hot dogs or hamburgers. Makes 20 servings
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Post by Shawnee on Feb 1, 2009 12:06:32 GMT -5
Sherried Black Bean Soup
1/2 cup of thinly sliced carrot 1/3 cup of chopped onion 4 cloves garlic, minced 1 tablespoon of cooking oil 2 teaspoons of ground cumin 4 cups of water Two 15 ounce cans of black beans, rinsed and drained 1 cup of cubed fully cooked ham 1/4 cup of sherry or water 1 tablespoon of snipped fresh oregano or 1 teaspoon of dried oregano, crushed 2 bay leaves 1 teaspoon of instant beef or chicken bouillon granules 1/8 teaspoon of ground red pepper 1/4 cup of dairy sour cream 1/4 cup of frozen peas, thawed
In a large saucepan cook the carrot, onion, and garlic in hot oil over medium low heat for 3 minutes. Stir in the cumin and cook until the carrot is tender. Stir in 4 cups of water, beans, ham, sherry or water, oregano, bay leaves, bouillon granules and red pepper. Bring to boiling, reduce the heat. Simmer, uncovered, for 25 minutes. Remove bay leaves. Ladle into soup bowls. Top each serving with sour cream and peas. Makes 4 servings
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Post by Shawnee on Feb 1, 2009 12:06:53 GMT -5
Sherried Onion Soup
2 tablespoons of butter or margarine 4 cups of sliced mild onions 6 cups of vegetable broth 1/4 cup of dry red wine 3 tablespoons of dry sherry 1/2 teaspoon of dried thyme 1/4 teaspoon of dried savory 1/8 teaspoon of salt, to taste 1/8 teaspoon of pepper 1 bay leaf
In a 3 quart saucepan melt the butter or margarine over medium high heat. Add the onions, cook, string until the onions are very soft, about 5 minutes. Stir in the broth, wine, sherry, thyme, savory, salt, pepper, and bay leaf, bring to a boil. reduce the heat and simmer uncovered, for 50 minutes. discard the bay leaf. Makes 6 cups
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Post by Shawnee on Feb 1, 2009 12:07:17 GMT -5
Simple Beef and Salsa Chili
Categories: Quick, Tomato, Oregano, Onion, Olive oil, Meats, Main dishes, Chilies, Beef
2 tablespoons of Olive oil; divided 1-1 2 pounds of beef, cubed 1 medium onion, chopped 2 cups of Salsa; red, chunky one 8 ounce can of tomato sauce 2 Beef bouillon cube 2 cups of water 3 tablespoons of Chili powder 1 teaspoon of Ground cumin 1 teaspoon of oregano Cayenne, to taste Salt, to taste
Heat 1 Tbsp oil in a skillet and cook the beef until lightly browned. Remove the meat with a slotted spoon. Discard the greasy cooking fluids. Heat the remaining 1 Tbsp oil in the skillet and sauté the onion 5 minutes. Put the beef, onion, salsa, and tomato sauce in a large saucepan. Dissolve the bouillon cubes in 2 cups hot water and add to the chili. Add the chili powder, cumin, and oregano. Bring to a boil, reduce heat and simmer until meat is tender, about 1 1/2 hours. Stir occasionally, adding water if needed. If desired, add cayenne and salt to taste. NOTES : If you like beans with your chili, add 1 can baked beans. Serving Size: 4 Recipe by: "Real Chili" cookbook Posted to MC-Recipe Digest V1 #1049 by "The stunty w/big axe." <jeffries@southconn.com> on Jan 28, 1998
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Post by Shawnee on Feb 1, 2009 12:07:43 GMT -5
Simple Chili
Categories: Main Dish, Chili, Beef, Crock Pot
1 pound of ground chuck 1 - 2 15 ounce cans of tomato sauce one 15 ounce can of diced tomatoes with garlic and onion 1 - 2 15 ounce cans of pinto beans or chili beans 1 package of McCormick's Chili Seasoning 1 small onion, finely chopped garlic powder, to taste chili powder, to taste Salt, to taste Freshly-ground black pepper, to taste
Brown the hamburger with the onion. Drain. Add hamburger and rest of ingredients to crock pot (or other methods maybe used) and cook on LOW 8 to 10 hours.
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Post by Shawnee on Feb 1, 2009 12:08:06 GMT -5
Simple Chinese Cabbage Chicken Soup
6 cups of chicken Stock 2 cups of Chinese Cabbage, sliced 1 dash Soy Sauce 2 Green Onions, sliced 4 tablespoons of Coriander
Bring the chicken stock to a boil. Add the cabbage and cook 30 seconds. Season with soy sauce. Garnish with green onions and coriander.
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Post by Shawnee on Feb 1, 2009 12:08:28 GMT -5
Simple Seafood Gumbo
1 medium green sweet pepper, chopped, 1 cup 1 medium onion, chopped, 1/2 cup 1 tablespoon of cooking oil 1 tablespoon of cornstarch One 14 1/2 ounce can of Cajun style stewed tomatoes Two 6 ounce cans (1 1/2 cups) tomato juice 1/2 of a 10 ounce package of frozen cut okra, 1 cup One 8 ounce package of frozen, peeled and cooked shrimp 1/2 of an 8 ounce package of flake style imitation crabmeat, about 1 cup 3/4 cup of quick cooking rice 1/2 cup of beef broth
In a large saucepan, cook the green pepper and onion in hot oil until tender. Stir in cornstarch. Add un-drained stewed tomatoes and tomato juice. Cook and stir until thickened and bubbly. Stir in okra. Bring to boiling, reduce heat. Cover and simmer for 10 minutes. Stir in the shrimp, crabmeat, rice, and beef broth. Return to boiling, remove from heat. Cover and let stand about 5 minutes or until the rice is tender, stirring occasionally. Makes 4 servings
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Post by Shawnee on Feb 1, 2009 12:09:10 GMT -5
Slow-Poke Jambalaya 1 Bell pepper, chopped 1 Onion, chopped 2 medium tomatoes, chopped 1 cup of chopped celery 1 Clove garlic, crushed 2 tablespoons of Minced parsley 2 teaspoons of Chopped thyme leaves 2 teaspoons of Oregano leaves, chopped 1/8 teaspoon of Cayenne 1/2 teaspoon of salt 4 ounces of Smoked sausage, chopped 8 ounces of Chicken breast, chopped 2 cups of Beef broth or bouillon 1/2 pounds of cooked shelled shrimp 1 cup of cooked rice
Shell shrimp, halve lengthwise. In slow cooker, combine all ingredients, except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Serves 6
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Post by Shawnee on Feb 1, 2009 12:09:36 GMT -5
Spanish Vegetable Stew
Juice of 1/2 to 1 lemon, to taste 1 cup of chopped fresh flat-leaf parsley 1 tablespoon of olive oil 1 large onion, quartered & thinly sliced 2 - 3 garlic cloves, minced 2 large potatoes, peeled, diced 3 medium carrots, peeled, sliced 1 cup of dry white wine 8 ounces of white or cremini mushrooms, stemmed, sliced 1 teaspoon of sweet paprika 8 asparagus spears, trimmed, & cut into 1" pieces one 15 ounce can of artichoke hearts, drained, quartered 1 cup of frozen green peas
In soup pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, 4 minutes. Add garlic and continue to stir until onion is golden, another 8 minutes.
Add potatoes, carrots, 2 cups water, wine, mushrooms and paprika. Increase heat slightly to bring to a simmer, then reduce heat, cover and simmer until potatoes and carrots are tender, 15 to 20 minutes. Add asparagus and cook over low heat until tender but still crisp, 4 to 6 minutes.
Stir in artichoke hearts, peas and parsley. Add lemon juice and salt and pepper to taste. Cook over low heat 5 minutes longer. If time allows, let stew stand for an hour or so before serving. Reheat gently as needed; taste and correct seasonings and add just a bit more water if needed.
This recipe yields 6 servings.
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Post by Shawnee on Feb 1, 2009 12:10:00 GMT -5
Spicy Crab Soup
1 quart of water 3 Chicken parts, neck or wings 3 pounds of canned tomatoes, quartered 8 ounces of frozen corn, thawed 1 cup of frozen peas, thawed 1 cup of potatoes, diced 3/4 cup of celery, chopped 3/4 cup of onion, diced 3/4 tablespoon of seafood seasoning 1 teaspoon of salt 1/4 teaspoon of lemon pepper 1 pound of Maryland crabmeat; fresh or pasteurized, cartilage removed (regular or claw meat)
Place water and chicken in a 6-quart soup pot. Cover and simmer over low heat for at least one hour. Add vegetables and seasonings and simmer, covered, over medium-low heat for about 45 minutes, or until vegetables are almost done. Add crabmeat, cover and simmer for 15 more minutes, or until hot. (If a milder soup is desired, decrease amount of seafood seasoning to 1-1/2 teaspoons.) Yield: 8 servings. Calories: 153 per serving.
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Post by Shawnee on Feb 1, 2009 12:10:23 GMT -5
Sweet Winter Squash Soup
Recipe By: Serving Size: 1 Cuisine: Uncategorized Main Ingredient: Soup
-= Ingredients =- 1 large Butternut or buttercup squash 1 1/2 cups of sliced onion 1 1/2 cups of peeled & chopped apple 1 cup of chopped carrot 2 teaspoons of minced fresh ginger
5 cups of water
-= Instructions =- Put the whole squash in a microwave oven and cook on high power for 8 minutes. Peel the squash and cut into cubes. (If you don't have a microwave oven, this step may be omitted. This brief cooking time simply makes the squash easier to peel and cut up.) Place all of the ingredients in a large soup pot and simmer over medium-low heat for 45 minutes. Place the soup in a blender or food processor, in batches, and blend until smooth and creamy.
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Post by Shawnee on Feb 1, 2009 12:11:01 GMT -5
Three Sisters Stew
1 small sugar pumpkin - (abt 2 lbs) = (or 1 large butternut or carnival squash) 1 tablespoon of olive oil 1 medium onion chopped 2 garlic cloves minced 1 medium green or red bell pepper cut into short, narrow strips one 14 - 16 ounce can if diced tomatoes, with liquid 2 cups of cooked or canned pinto beans 2 cups of corn kernels 1 cup of homemade or canned vegetable stock or water 1 small fresh hot chile - (to 2) seeded, minced 1 teaspoon of ground cumin 1 teaspoon of dried oregano Salt to taste Freshly-ground black pepper to taste 3 tablespoons of minced fresh cilantro - (to 4)
Preheat the oven to 400ºF. Cut the pumpkin in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut-side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
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Post by Shawnee on Feb 1, 2009 12:12:26 GMT -5
The Postman" Italian Fish Soup
1/2 cup of Olive oil 3 Leeks, white only, cleaned 2 Cloves garlic, finely diced 1 Yellow onion, peeled and chopped 1 cup of celery, chopped 1 cup of fresh mushrooms, sliced 6 cups of Fish stock, clam juice or water 1 cup of tomato sauce 1 cup of dry white wine Cayenne Salt 2 pounds of clams or shrimp in shells 1 pound Fillet of white fish; sea bass, cod, cut into small pieces Chopped parsley
Heat the olive oil in a large, heavy pot over medium heat. Sauté leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes. Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne and salt to taste. Add clams and mussels to pot if using. When they are almost cooked, add fish and remaining seafood, and simmer until all is tender. Garnish with parsley. Serving Size: 8
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