4 Servings
Broccoli American
Kid Friendly Vegetables Soup Broccoli American
1 tablespoon ve oil
1 medium on chopped
1/4 cup All purpose ur
1/2 teaspoon t
1/4 teaspoon Dried me
1/8 teaspoon meg
2 cups k
1 large bunch ccoli chopped in 1 inch pieces
1 1/2 cups ddar cheese shredded
1 cup Chicken illon
In a 4 quart saucepan, heat olive oil over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt, thyme, nutmeg, and ? teaspoon pepper; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, 1 ? cups water; add broccoli and heat to boiling over high heat. Reduce heat to low; cover and simmer until broccoli is tender, about 10 minutes. In blender at low speed with center part of cover removed to allow steam to escape, blend broccoli mixture in small batches until very smooth. Pour pureed soup into large bowl after each batch. Return soup to saucepan; heat to boiling over high heat, stirring occasionally. Remove saucepan from heat; stir in cheese until melted and smooth. Sprinkle each with coarsely ground pepper.
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Showing posts with label and. Show all posts
Showing posts with label and. Show all posts
Spaghetti and Meat Balls
8 Servings
Tomatoes Italian
Winter Valentines Day Superbowl Summer Spring New Year Fourth of July Fall Main Dish Tomatoes Italian
1 teaspoon ra virgin olive oil as required
1/2 dozen Hot Italian sages gluten free sliced
1 tablespoon li paste gluten free as required
2 tablespoons lic shredded
1 each Sweet on diced
2 tablespoons ato puree as required
1 teaspoon sauce gluten free as required
1 can (28 oz) ato puree crushed
1 can (28 oz) atoes diced
6 leafs Basil ced
6 sprigs lian parsley leaves minced
1 sprig Thyme ced
1 sprig emary minced
2 sprigs gano minced
1 teaspoon her Salt as required
1 teaspoon ck pepper as required
1 package Rice pasta spaghetti ten free boiled
1. In a 4 quart pot add the olive oil (EVOO) and bring up to mid. heat (5). 2. Once at right temp, cut Hot Italian Sausages into 1/2 inch pieces (use sharp knife as it cuts better). 3. Let meat cook but keep stirring as the meat will stick to pot. 4. When meat is starting to turn light brown and the onion, red wine vinegar and chili paste. 5. Let onoins cook down and then add garlic, soya sauce and can of tomato puree. 6. Now turn heat down to (3) let simmer for about 15 min. then add can of diced tomatos. 7. Leave to simmer another 15 min. now add your herbs, salt and pepper. 8. Turn it down to (2) and let low simmer go for 25 min. stir it every 5 min. 9 Use fresh herbs for best taste. !0. Don''t like it a bit spicey then omit the chili paste.
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Tomatoes Italian
Winter Valentines Day Superbowl Summer Spring New Year Fourth of July Fall Main Dish Tomatoes Italian
1 teaspoon ra virgin olive oil as required
1/2 dozen Hot Italian sages gluten free sliced
1 tablespoon li paste gluten free as required
2 tablespoons lic shredded
1 each Sweet on diced
2 tablespoons ato puree as required
1 teaspoon sauce gluten free as required
1 can (28 oz) ato puree crushed
1 can (28 oz) atoes diced
6 leafs Basil ced
6 sprigs lian parsley leaves minced
1 sprig Thyme ced
1 sprig emary minced
2 sprigs gano minced
1 teaspoon her Salt as required
1 teaspoon ck pepper as required
1 package Rice pasta spaghetti ten free boiled
1. In a 4 quart pot add the olive oil (EVOO) and bring up to mid. heat (5). 2. Once at right temp, cut Hot Italian Sausages into 1/2 inch pieces (use sharp knife as it cuts better). 3. Let meat cook but keep stirring as the meat will stick to pot. 4. When meat is starting to turn light brown and the onion, red wine vinegar and chili paste. 5. Let onoins cook down and then add garlic, soya sauce and can of tomato puree. 6. Now turn heat down to (3) let simmer for about 15 min. then add can of diced tomatos. 7. Leave to simmer another 15 min. now add your herbs, salt and pepper. 8. Turn it down to (2) and let low simmer go for 25 min. stir it every 5 min. 9 Use fresh herbs for best taste. !0. Don''t like it a bit spicey then omit the chili paste.
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Shrimp and "Grits"
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4 Servings
Shrimp Southern
shrimp bacon grits cauliflower southern comfort food Shrimp Southern
1 head liflower, med-large
1 large imp cooked, tails removed
4 strips on chopped
2 cups hrooms chopped
3 cloves lic minced (or garlic powder, to taste)
1 tsp each salt and per or to taste
4 oz. am cheese (Neufchatel works too)
4 tbsp ter (plus some for the pan)
.5 cup light am or half-and-half
.5 cup shredded cheese (optional)
1 bunch kale turnip or collard ens (optional)
Sauteeing is done while the cauliflower steams, so make sure you have everything chopped in advance.... Boil or steam the cauliflower (approx. 10 min) until soft. Reserve water for greens, if desired. While cauliflower boils/steams, heat a skillet on medium-high heat. Heat butter or oil and add mushrooms, bacon and garlic to skillet. Saute until soft, about 6-minutes. Lower heat to medium. Add shrimp, salt and pepper; saute until cooked through while you finish up the greens and cauliflower. If adding greens, boil or steam greens in the same pot as the cauliflower (about 5-10 minutes, depending on how soft you like your greens) Mash cauliflower to desired consistency (it's good to have a few chunks in the mix). Add 4 tbsp butter, cream cheese, and cream and stir over low heat until everything is incorporated. Add salt, pepper, and spices to taste; add cheese, if desired. Add greens to shrimp mixture, if desired; spoon "grits" onto serving plates and top with shrimp mixture. Serve with biscuits or cornbread to round out the meal.
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4 Servings
Shrimp Southern
shrimp bacon grits cauliflower southern comfort food Shrimp Southern
1 head liflower, med-large
1 large imp cooked, tails removed
4 strips on chopped
2 cups hrooms chopped
3 cloves lic minced (or garlic powder, to taste)
1 tsp each salt and per or to taste
4 oz. am cheese (Neufchatel works too)
4 tbsp ter (plus some for the pan)
.5 cup light am or half-and-half
.5 cup shredded cheese (optional)
1 bunch kale turnip or collard ens (optional)
Sauteeing is done while the cauliflower steams, so make sure you have everything chopped in advance.... Boil or steam the cauliflower (approx. 10 min) until soft. Reserve water for greens, if desired. While cauliflower boils/steams, heat a skillet on medium-high heat. Heat butter or oil and add mushrooms, bacon and garlic to skillet. Saute until soft, about 6-minutes. Lower heat to medium. Add shrimp, salt and pepper; saute until cooked through while you finish up the greens and cauliflower. If adding greens, boil or steam greens in the same pot as the cauliflower (about 5-10 minutes, depending on how soft you like your greens) Mash cauliflower to desired consistency (it's good to have a few chunks in the mix). Add 4 tbsp butter, cream cheese, and cream and stir over low heat until everything is incorporated. Add salt, pepper, and spices to taste; add cheese, if desired. Add greens to shrimp mixture, if desired; spoon "grits" onto serving plates and top with shrimp mixture. Serve with biscuits or cornbread to round out the meal.
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Lime And Cumin Mahi Mahi
4 servings
Citrus Uncategorized
Grill Mustard Olive oil Onion Garlic Lime Citrus Appetizer Spring Creamy
1 1/2 lb Fish fillets; i Mahi
1/4 c ve oil
1 lg e; juiced
2 tb Stoneground tard
2 tb Ground in
1 tb Cracked black per
1 tb lic powder
1 ts on powder
1 ts namon
1/2 ts her salt
Mix oil with all wet and dry ingredients until it becomes a paste. Brush paste onto top and bottom of fish filets. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place the filets on the grid over a medium-hot fire and cook for 6-7 minutes per side or until desired doneness. Prior to turning, brush with additional paste mixture. When both sides are cooked, remove from grill, and let sit for five minutes prior to service since it will cook a slight bit more after removal from grill. Recipe by: Larry Gerber Converted by MM_Buster v2.0l.
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Citrus Uncategorized
Grill Mustard Olive oil Onion Garlic Lime Citrus Appetizer Spring Creamy
1 1/2 lb Fish fillets; i Mahi
1/4 c ve oil
1 lg e; juiced
2 tb Stoneground tard
2 tb Ground in
1 tb Cracked black per
1 tb lic powder
1 ts on powder
1 ts namon
1/2 ts her salt
Mix oil with all wet and dry ingredients until it becomes a paste. Brush paste onto top and bottom of fish filets. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place the filets on the grid over a medium-hot fire and cook for 6-7 minutes per side or until desired doneness. Prior to turning, brush with additional paste mixture. When both sides are cooked, remove from grill, and let sit for five minutes prior to service since it will cook a slight bit more after removal from grill. Recipe by: Larry Gerber Converted by MM_Buster v2.0l.
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Coffee and Cream Drops
These cookies are prepared with two different doughs that bake together to form a coffee and cream cookie. Chopped nuts and chocolate add great flavor.
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Swiss and Bacon Chicken
4 Servings
Chicken American
Saute Bake Main Dish Chicken American
2 large cken breast boneless, skinless
4 slices on
4 slices ss cheese or feta cheese
3 tablespoons ra virgin olive oil
2 tablespoons on juice
1/2 teaspoon t
1/2 teaspoon gano dried
Preheat oven to 425?F. Lay chicken breasts out on large cutting board. Place one slice Swiss (or sprinkle feta) cheese followed by one slice of bacon on each breast, trimming to fit. Fold chicken breast in thirds and secure with toothpick or tie with kitchen twine. In a small bowl, whisk together olive oil, lemon juice, salt and oregano. Brush on each chicken breast. Using a grill pan or large non-stick skillet over medium heat, brown roll-ups for 5 minutes in first side. Continue cooking to 4 minutes on remaining sides, brushing each side with marinade. Spoon remaining marinade over the roll-ups, turn off heat and place in the oven, covered until internal temperature reads 165?F, about 10 minutes. Remove from oven, keep covered with foil and let sit 5 minutes before serving.
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Chicken American
Saute Bake Main Dish Chicken American
2 large cken breast boneless, skinless
4 slices on
4 slices ss cheese or feta cheese
3 tablespoons ra virgin olive oil
2 tablespoons on juice
1/2 teaspoon t
1/2 teaspoon gano dried
Preheat oven to 425?F. Lay chicken breasts out on large cutting board. Place one slice Swiss (or sprinkle feta) cheese followed by one slice of bacon on each breast, trimming to fit. Fold chicken breast in thirds and secure with toothpick or tie with kitchen twine. In a small bowl, whisk together olive oil, lemon juice, salt and oregano. Brush on each chicken breast. Using a grill pan or large non-stick skillet over medium heat, brown roll-ups for 5 minutes in first side. Continue cooking to 4 minutes on remaining sides, brushing each side with marinade. Spoon remaining marinade over the roll-ups, turn off heat and place in the oven, covered until internal temperature reads 165?F, about 10 minutes. Remove from oven, keep covered with foil and let sit 5 minutes before serving.
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Lime And Cumin Mahi Mahi
4 servings
Citrus Uncategorized
Grill Mustard Olive oil Onion Garlic Lime Citrus Appetizer Spring Creamy
1 1/2 lb Fish fillets; i Mahi
1/4 c ve oil
1 lg e; juiced
2 tb Stoneground tard
2 tb Ground in
1 tb Cracked black per
1 tb lic powder
1 ts on powder
1 ts namon
1/2 ts her salt
Mix oil with all wet and dry ingredients until it becomes a paste. Brush paste onto top and bottom of fish filets. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place the filets on the grid over a medium-hot fire and cook for 6-7 minutes per side or until desired doneness. Prior to turning, brush with additional paste mixture. When both sides are cooked, remove from grill, and let sit for five minutes prior to service since it will cook a slight bit more after removal from grill. Recipe by: Larry Gerber Converted by MM_Buster v2.0l.
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Citrus Uncategorized
Grill Mustard Olive oil Onion Garlic Lime Citrus Appetizer Spring Creamy
1 1/2 lb Fish fillets; i Mahi
1/4 c ve oil
1 lg e; juiced
2 tb Stoneground tard
2 tb Ground in
1 tb Cracked black per
1 tb lic powder
1 ts on powder
1 ts namon
1/2 ts her salt
Mix oil with all wet and dry ingredients until it becomes a paste. Brush paste onto top and bottom of fish filets. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place the filets on the grid over a medium-hot fire and cook for 6-7 minutes per side or until desired doneness. Prior to turning, brush with additional paste mixture. When both sides are cooked, remove from grill, and let sit for five minutes prior to service since it will cook a slight bit more after removal from grill. Recipe by: Larry Gerber Converted by MM_Buster v2.0l.
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Chips and More Cookies
Crisp rice cereal, rolled oats, chocolate chips, coconut and chopped nuts come together to make this hearty and delicious cookie.
HYPERLINK "http://fusion.google.com/add?source=atgs&feedurl=http://feeds2.feedburner.com/betterrecipes/ahWN"Add to Google
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HYPERLINK \l "BM_1"Chips and More Cookies
HYPERLINK \l "BM_2"Chocolate Peanut Blowouts
HYPERLINK \l "BM_3"Macadamia Nut and White Chocolate Chip Cookie
HYPERLINK "http://dessert.betterrecipes.com/chips-and-more-cookies.html"target="_blank"> VIEW THE RECEIPT
HYPERLINK "http://fusion.google.com/add?source=atgs&feedurl=http://feeds2.feedburner.com/betterrecipes/ahWN"Add to Google
_____
HYPERLINK \l "BM_1"Chips and More Cookies
HYPERLINK \l "BM_2"Chocolate Peanut Blowouts
HYPERLINK \l "BM_3"Macadamia Nut and White Chocolate Chip Cookie
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Beef and Swiss Meat Pies
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8 Servings
Quick Bake Main Dish
1 pound und beef
1/2 ea Vidalia on chopped fine
1/4 ea en bell pepper chopped fine
t to taste
per to taste
2 ea Cans of refrigerated cuits
10 slices Baby ss cheese
In a preheated skillet, brown the meat, onion and bell pepper. Drain well. Flour a surface, take two biscuits, overlap them and then roll them out into a figure 8. Spoon about 3 tablespoons of the meat mixture onto on half of the dough and top with sliced cheese. Pull and stretch the empty side over and onto the mixture. We find it helps to slightly moisten the edge of the dough with water first. Then crimp the pie closed with a fork. Bake the pies at 425 for 8-10 minutes each, until golden brown all over. If you're using the a ceramic cooker like the Big Green Egg, set it up with the plate setter LEGS DOWN with a pizza stone on top. If you're using an oven, a pizza stone would help but you can use a baking sheet if that's what you have. If you don't preheat the stone, the bottom of the pies will be a bit doughy, so take your time and preheat!
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8 Servings
Quick Bake Main Dish
1 pound und beef
1/2 ea Vidalia on chopped fine
1/4 ea en bell pepper chopped fine
t to taste
per to taste
2 ea Cans of refrigerated cuits
10 slices Baby ss cheese
In a preheated skillet, brown the meat, onion and bell pepper. Drain well. Flour a surface, take two biscuits, overlap them and then roll them out into a figure 8. Spoon about 3 tablespoons of the meat mixture onto on half of the dough and top with sliced cheese. Pull and stretch the empty side over and onto the mixture. We find it helps to slightly moisten the edge of the dough with water first. Then crimp the pie closed with a fork. Bake the pies at 425 for 8-10 minutes each, until golden brown all over. If you're using the a ceramic cooker like the Big Green Egg, set it up with the plate setter LEGS DOWN with a pizza stone on top. If you're using an oven, a pizza stone would help but you can use a baking sheet if that's what you have. If you don't preheat the stone, the bottom of the pies will be a bit doughy, so take your time and preheat!
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Macaroni and Cheese
4 Servings
Noodles Southern
cheese Bake bake ahead side dish tasty Noodles Southern
2 cups noodles (Mullers)
1 veeta cheese
1 can porated milk
1 ter
Cook noodles until tender. Remove from heat and drain.Add milk to noodles.Butter a small baking dish and add in layers the noodles and cheese. Bake in a 350 degree oven for about 15 minutes.
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Noodles Southern
cheese Bake bake ahead side dish tasty Noodles Southern
2 cups noodles (Mullers)
1 veeta cheese
1 can porated milk
1 ter
Cook noodles until tender. Remove from heat and drain.Add milk to noodles.Butter a small baking dish and add in layers the noodles and cheese. Bake in a 350 degree oven for about 15 minutes.
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Lemon and Garlic Shrimp
4 Servings
Shrimp Seafood
Saute Seafood Main Dish Shrimp
2 pound imp peeled and deviened
1 large on chopped large about 1/2"- best is Vidalia Onion!
3 cloves lic minced
1/3 ra virgin olive oil or more
3 TBS ter or more
2 can (16 oz) atoes diced with juice
4 each ons juice from- depends on lemons
t to taste
per to taste
16 ounces Spaghetti cooked- even better use the lemon per noodles
mesan cheese grated
Saut? the onions in the butter and a good amount of olive oil. When the onions are just soft, add the garlic and saut? for 2 more minutes. When the onion is done, add the tomatoes and juice as well as the lemon juice. Salt and pepper to taste. Bring to a simmer and add the shrimp. Cook for about 3 minutes, until the shrimp are pink, but do not over cook. Taste and adjust the salt, pepper and lemon juice. Serve over cooked noodles and top with some grated Parmesan cheese.
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Shrimp Seafood
Saute Seafood Main Dish Shrimp
2 pound imp peeled and deviened
1 large on chopped large about 1/2"- best is Vidalia Onion!
3 cloves lic minced
1/3 ra virgin olive oil or more
3 TBS ter or more
2 can (16 oz) atoes diced with juice
4 each ons juice from- depends on lemons
t to taste
per to taste
16 ounces Spaghetti cooked- even better use the lemon per noodles
mesan cheese grated
Saut? the onions in the butter and a good amount of olive oil. When the onions are just soft, add the garlic and saut? for 2 more minutes. When the onion is done, add the tomatoes and juice as well as the lemon juice. Salt and pepper to taste. Bring to a simmer and add the shrimp. Cook for about 3 minutes, until the shrimp are pink, but do not over cook. Taste and adjust the salt, pepper and lemon juice. Serve over cooked noodles and top with some grated Parmesan cheese.
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Macaroni and Cheese Bake
6 Servings
Macaroni American
Macaroni Cheese Bake Macaroni Cheese Cassarole American
1 Crumb Topping
4 slices of white sandwich bread
4 tablespoons (55 g) melted ter
1/4 cup (35 g) grated mesan cheese
1 Base
5 Tbs. (45 g) -purpose flour
1 lb. (450 g) elbow macaroni
1 3 12-oz. cans (1 L) porated milk
5 oz. (140 g) American cheese
8 oz. (225 g) extra sharp ddar cheese
3 oz. (85 g) Monterey Jack cheese
1/8 tsp. (0.3 g) und nutmeg
1 tsp. (3.3 g) ground tard seed
2 tsp. (12 g) table t
4 Tbs. (55 g) melted ter
1 spoon (5 mL) of hot sauce
Bring four quarts of water to a hard boil. Dissolve at least 1 Tbs. (18 g) table salt into the water and add the macaroni. Once it's ready, ladle out 1/2 cup water to be reserved for the cheese sauce later. Immediately drain the macaroni and rinse it thoroughly in cold water to stop the cooking. Break the sandwich bread into chunks and pulse in a food processor with 4 Tbs. of melted butter and the Parmesan cheese until bread crumbs are formed. Set aside in a bowl for topping the casserole later. Shred the American, Monterey Jack, and cheddar cheeses. Prepare a roux by heating (over medium heat) 4 Tbs. butter until it foams. Then stir in the flour and cook while stirring until light brown (about 1 minute). Slowly add evaporated milk while stirring until all the evaporated milk has been added to the pot and no clumps of roux remain. Stir in the hot sauce, nutmeg, mustard, and salt. Cook the mixture for about 4 more minutes on medium heat. The mixture (a béchamel sauce) should have thickened up. Move the pot off the heat source and stir in the grated cheeses and 1/2 cup reserve water. Keep stirring until the cheese completely melts into the bechamel. Stir in the cooked macaroni so that the sauce completely coats all the pasta. Pour the macaroni and cheese into a 9x13-in. baking pan. Cover the top of the macaroni and cheese with the bread crumb mixture. Bake for 25 minutes (when the edges begin to bubble). Remove from the oven and let the casserole sit for 5 to 10 minutes before cutting into it to serve.
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Macaroni American
Macaroni Cheese Bake Macaroni Cheese Cassarole American
1 Crumb Topping
4 slices of white sandwich bread
4 tablespoons (55 g) melted ter
1/4 cup (35 g) grated mesan cheese
1 Base
5 Tbs. (45 g) -purpose flour
1 lb. (450 g) elbow macaroni
1 3 12-oz. cans (1 L) porated milk
5 oz. (140 g) American cheese
8 oz. (225 g) extra sharp ddar cheese
3 oz. (85 g) Monterey Jack cheese
1/8 tsp. (0.3 g) und nutmeg
1 tsp. (3.3 g) ground tard seed
2 tsp. (12 g) table t
4 Tbs. (55 g) melted ter
1 spoon (5 mL) of hot sauce
Bring four quarts of water to a hard boil. Dissolve at least 1 Tbs. (18 g) table salt into the water and add the macaroni. Once it's ready, ladle out 1/2 cup water to be reserved for the cheese sauce later. Immediately drain the macaroni and rinse it thoroughly in cold water to stop the cooking. Break the sandwich bread into chunks and pulse in a food processor with 4 Tbs. of melted butter and the Parmesan cheese until bread crumbs are formed. Set aside in a bowl for topping the casserole later. Shred the American, Monterey Jack, and cheddar cheeses. Prepare a roux by heating (over medium heat) 4 Tbs. butter until it foams. Then stir in the flour and cook while stirring until light brown (about 1 minute). Slowly add evaporated milk while stirring until all the evaporated milk has been added to the pot and no clumps of roux remain. Stir in the hot sauce, nutmeg, mustard, and salt. Cook the mixture for about 4 more minutes on medium heat. The mixture (a béchamel sauce) should have thickened up. Move the pot off the heat source and stir in the grated cheeses and 1/2 cup reserve water. Keep stirring until the cheese completely melts into the bechamel. Stir in the cooked macaroni so that the sauce completely coats all the pasta. Pour the macaroni and cheese into a 9x13-in. baking pan. Cover the top of the macaroni and cheese with the bread crumb mixture. Bake for 25 minutes (when the edges begin to bubble). Remove from the oven and let the casserole sit for 5 to 10 minutes before cutting into it to serve.
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Egg and Asparagus Soup
8 Servings
Asparagus Italian
Soup Asparagus Italian
1 pound aragus cut 1/2" thick
1 tablespoon ve oil
2 cloves lic crushed
1 yellow on chopped
6 cups cken stock
1/2 cup te wine
4 s
1 tablespoon on juice
Break the tough ends of the asparagus. Heat pot and add oil, garlic, onion and saute until clear but not brown. Add stock and wine and simmer for at least one hour. Add asparagus and simmer 5 min. Add salt and pepper to taste. Beat the eggs and lemon juice together and slowly drizzle into soup. Cook for one minute and serve This soup looks terrible until the end when you add the eggs!! Looks like egg drop soup. Per Serving (excluding unknown items): 703 Calories; 33g Fat (52.7% calories from fat); 34g Protein; 32g Carbohydrate; 7g Dietary Fiber; 748mg Cholesterol; 13120mg Sodium. Exchanges: 3 Lean Meat; 4 Vegetable; 0 Fruit; 4 1/2 Fat.
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Asparagus Italian
Soup Asparagus Italian
1 pound aragus cut 1/2" thick
1 tablespoon ve oil
2 cloves lic crushed
1 yellow on chopped
6 cups cken stock
1/2 cup te wine
4 s
1 tablespoon on juice
Break the tough ends of the asparagus. Heat pot and add oil, garlic, onion and saute until clear but not brown. Add stock and wine and simmer for at least one hour. Add asparagus and simmer 5 min. Add salt and pepper to taste. Beat the eggs and lemon juice together and slowly drizzle into soup. Cook for one minute and serve This soup looks terrible until the end when you add the eggs!! Looks like egg drop soup. Per Serving (excluding unknown items): 703 Calories; 33g Fat (52.7% calories from fat); 34g Protein; 32g Carbohydrate; 7g Dietary Fiber; 748mg Cholesterol; 13120mg Sodium. Exchanges: 3 Lean Meat; 4 Vegetable; 0 Fruit; 4 1/2 Fat.
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Egg and Asparagus Soup
8 Servings
Asparagus Italian
Soup Asparagus Italian
1 pound aragus cut 1/2" thick
1 tablespoon ve oil
2 cloves lic crushed
1 yellow on chopped
6 cups cken stock
1/2 cup te wine
4 s
1 tablespoon on juice
Break the tough ends of the asparagus. Heat pot and add oil, garlic, onion and saute until clear but not brown. Add stock and wine and simmer for at least one hour. Add asparagus and simmer 5 min. Add salt and pepper to taste. Beat the eggs and lemon juice together and slowly drizzle into soup. Cook for one minute and serve This soup looks terrible until the end when you add the eggs!! Looks like egg drop soup. Per Serving (excluding unknown items): 703 Calories; 33g Fat (52.7% calories from fat); 34g Protein; 32g Carbohydrate; 7g Dietary Fiber; 748mg Cholesterol; 13120mg Sodium. Exchanges: 3 Lean Meat; 4 Vegetable; 0 Fruit; 4 1/2 Fat.
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Asparagus Italian
Soup Asparagus Italian
1 pound aragus cut 1/2" thick
1 tablespoon ve oil
2 cloves lic crushed
1 yellow on chopped
6 cups cken stock
1/2 cup te wine
4 s
1 tablespoon on juice
Break the tough ends of the asparagus. Heat pot and add oil, garlic, onion and saute until clear but not brown. Add stock and wine and simmer for at least one hour. Add asparagus and simmer 5 min. Add salt and pepper to taste. Beat the eggs and lemon juice together and slowly drizzle into soup. Cook for one minute and serve This soup looks terrible until the end when you add the eggs!! Looks like egg drop soup. Per Serving (excluding unknown items): 703 Calories; 33g Fat (52.7% calories from fat); 34g Protein; 32g Carbohydrate; 7g Dietary Fiber; 748mg Cholesterol; 13120mg Sodium. Exchanges: 3 Lean Meat; 4 Vegetable; 0 Fruit; 4 1/2 Fat.
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Bananas and Tapioca
2 Servings
bananas baby food
banana baby food dessert pudding tapioca Yogurt bananas
1 1 Cup Water
1/3 cup Quick-cooking ioca
1 ana
1 1 Cup plain or illa Yogurt
Bring water to a boil in a saucepan. Gradually add tapioca, stirring constantly. Reduce heat to low and cook 5 minutes, continuing to stir constantly. Separately puree the banana and add to the mixture. Blend tapioca with yogurt and banana.
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bananas baby food
banana baby food dessert pudding tapioca Yogurt bananas
1 1 Cup Water
1/3 cup Quick-cooking ioca
1 ana
1 1 Cup plain or illa Yogurt
Bring water to a boil in a saucepan. Gradually add tapioca, stirring constantly. Reduce heat to low and cook 5 minutes, continuing to stir constantly. Separately puree the banana and add to the mixture. Blend tapioca with yogurt and banana.
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Sweet and Spicy Chili
This spicy chili starts out sweet, then gets your attention. The surprise ingredient--grape jelly!
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Quinoa and Black Beans
Grains Uncategorized
Appetizers Picnics Vegetarian Grains Uncategorized
1 teaspoon etable oil
1 on, chopped
3 cloves lic peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable th
1 teaspoon ground cumin 1/4 teaspoon enne pepper
salt and per to taste
1 cup frozen n kernels
2 (15 ounce) cans ck beans rinsed and
ined
1/2 cup chopped fresh antro
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. 2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, 3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
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Corn and Chili Muffins
These muffins are excellent served with soup. The corn and sweet chili sauce combine to make a tasty muffin that is a great addition to any meal.
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Macaroni and Cheese
12 Servings
cheese American
pasta cheddar cheese dairy pasta cheddar cheese dairy American
2 cups elbow macaroni
1 1/4 cups cubed sharp ddar cheese
2 tablespoons all purpose ur
2 teaspoons all purpose ur
1 1/2 teaspoons t
1 1/2 teaspoons dry tard
1/4 teaspoon ground black or te pepper
1/8 teaspoon ground enne pepper
1/8 teaspoon und nutmeg
1 1/3 cups f and half
1 1/3 cups heavy whipping am
2/3 cup r cream
2 large s
1 1/4 cup sharp ddar cheese grated and packed
Preheat oven to 350°. Lightly butter 13X9X2 inch baking dish. Cook macaroni in boiling salted water until just tender. Drain pasta. Transfer pasts to prepared dish. Mix in cubed cheese. Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in medium bowl until no lumps remain. Gradually whisk in half and half, whipping cream and sour cream. Add eggs and whisk to blend. Pour over macaroni; stir to blend. Sprinkle grated cheese over. Bake macaroni and cheese until just set around edges but sauce is still liquid in the center, about 25 minutes. Remove from oven; let stand 10 minutes to thicken.
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cheese American
pasta cheddar cheese dairy pasta cheddar cheese dairy American
2 cups elbow macaroni
1 1/4 cups cubed sharp ddar cheese
2 tablespoons all purpose ur
2 teaspoons all purpose ur
1 1/2 teaspoons t
1 1/2 teaspoons dry tard
1/4 teaspoon ground black or te pepper
1/8 teaspoon ground enne pepper
1/8 teaspoon und nutmeg
1 1/3 cups f and half
1 1/3 cups heavy whipping am
2/3 cup r cream
2 large s
1 1/4 cup sharp ddar cheese grated and packed
Preheat oven to 350°. Lightly butter 13X9X2 inch baking dish. Cook macaroni in boiling salted water until just tender. Drain pasta. Transfer pasts to prepared dish. Mix in cubed cheese. Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in medium bowl until no lumps remain. Gradually whisk in half and half, whipping cream and sour cream. Add eggs and whisk to blend. Pour over macaroni; stir to blend. Sprinkle grated cheese over. Bake macaroni and cheese until just set around edges but sauce is still liquid in the center, about 25 minutes. Remove from oven; let stand 10 minutes to thicken.
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