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Posts tagged ‘recipe’

Healthy Green Pepper Stew with Potatoes

Serves 4

Ingredients:

  • 1 onion, [chopped]
  • 4 tablespoons shortening
  • 2 cups water
  • 2 green peppers, [chopped]
  • 2 tomatoes, [chopped]
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 medium sized potatoes, [diced]
  • 2 tablespoons flour

What to do:

  1. Brown onion in shortening.
  2. Add water, peppers, tomatoes, salt and pepper.
  3. Cook for 20 minutes.
  4. Add potatoes and cook until potatoes are soft but not mushy.
  5. Mix flour with small amount of water.
  6. Add just enough to vegetables to thicken.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Easy Italian Meatball Soup Recipe

Serves 6

Ingredients

  • 6 cups tomato juice
  • 1.5-ounce package spaghetti-sauce mix, Italian style
  • 1 small onion, [diced]
  • 1 cup uncooked small-shell or elbow macaroni [Cooked according to package instructions]
  • 3/4 cup diced green pepper
  • 3/4 cup celery [diced]
  • 4-ounce can mushroom, [diced]
  • Meatballs, browned
  • 1 tablespoon vegetable oil
  • Grated Parmesan or Romano cheese

What to do:

  1. In large, kettle, mix tomato juice and spaghetti-sauce mix; place over medium heat.
  2. While juice is heating, brown meatballs in vegetable oil in heavy frying pan over medium heat.
  3. Add to juice mixture. Using same frying pan, sauté vegetables until onion is transparent, about 15 minutes.
  4. Add to juice mixture; simmer 30 minutes stirring occasionally
  5. Add cooked macaroni; bring to simmer.
  6. Serve in bowls with a teaspoon of grated cheese sprinkle on top.


Variation:

Replace macaroni with 15-ounce can ravioli or its equivalent of fresh or frozen ravioli or tortellini
cooked according to package instructions. A green salad with an Italian dressing, garlic toast or hard-crust Italian bread and a dessert will make a good meal for a hungry group.

Category:

Recipes, Soup, Chowder, chili, stew

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Delicious Zucchini Cold Soup Recipe

Serves 6-8

Ingredients:

  • 2 cups grated zucchini
  • 2 cups water
  • 1 tablespoon dried minced onion
  • 2 chicken bouillon cubes
  • Grated pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dillweed
  • 1/2 teaspoon nutmeg
  • 1(13-ounce) evaporated milk
  • 1/2 cup water
  • 2 tablespoons cornstarch

What to do

  1. In a 2-quart casserole combine zucchini, water, onion, bouillon cubes, pepper, garlic powder, dillweed, and nutmeg.
  2. Microwave for 8 minutes on HIGH.
  3. Puree in blender. Pour back into bowl.
  4. In a small dish combine the com starch with the 1/2 cup water: mix well.
  5. Pour into the puree, add the can of milk, and microwave the entire mixture until thick, for 5-8 minutes on HIGH.
  6. Refrigerate to cool. Serve as a cold soup with garish of paprika and parsley.

Category:

Lunch/ Dinner, microwave cooking, Recipes, Soup, Chowder, chili, stew

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Delicious Creamy Spinach Soup Recipe


Serves 8

  • 2 tablespoons butter
  • 1 leek, chopped, or 6 to 8 green onions, cut in 1-inch pieces
  • 1 clove garlic, cut in half
  • 1 can (13-3/4 ounce) chicken broth
  • 2 packages (10-ozs. each) fresh spinach, cleaned
  • 1 medium potato, shredded
  • 3 cups milk
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg
  • Pepper
  • Sour cream (optional)

Directions:

  1. In a 5-quart Dutch oven, melt butter over medium heat; sauté leck and garlic until tender, but not browned.
  2. Add 1/2 cup of chicken broth, spinach and potato.
  3. Simmer, covered, over medium heat, stirring occasionally, about 15 minutes.
  4. In bowl of food processor, place chopping blade; add spinach mixture.
  5. Process just until blended.
  6. Carefully return spinach mixture to Dutch oven.
  7. Add remaining chicken broth, milk, salt and nutmeg; stir until blended.
  8. Cook, covered, over medium heat for 15 minutes or until hot.
  9. Season with salt and pepper as desired.
  10. Garnish with dollop of sour cream.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Perfect Poached Eggs: A Step-by-Step Guide

The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft.

Directions:

  1. Break each egg into a small bowl.
  2. Submerging the lip of the bowl into the simmering water, gently add the eggs, one at a time.
  3. Add salt and pepper to taste.
  4. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.
  5. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute. (Unless you have put the egg in soup, then leave it in).

Category:

eggs, Recipes, Uncategorized

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Creamy Pumpkin Mushroom Soup Recipe


Serves 4-6

Ingredients

  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 2 tablespoons butter or margarine
  • 2 cups chicken broth
  • 1-1/2 cups mushrooms, sliced
  • 1/2 cup rice, uncooked
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon tarragon or fennel seed
  • 1 (16 ounce) can pumpkin
  • 2 tablespoons margarine
  • Salt and pepper to taste
  • Milk if you desired

What to do

  1. Sauté celery and onion in margarine, while potatoes are cooking.
  2. Mash potatoes and add all ingredients.
  3. Add a little milk, if a thinner soup is desired.
  4. Bring to a boil and remove from heat.
  5. This is a delicious and rich-tasting soup made with evaporated milk.
  6. Try it, you’ll like it!

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Hearty Cabbage Beef Soup Recipe

CABBAGE BEEF SOUP

Ingredients:

  • 1/2 pounds stew meat, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 4-5 medium carrots, sliced
  • 1 cup chopped cabbage
  • Pinch of oregano
  • 1 tablespoon Worcestershire sauce
  • 1 (20 oz can) Italian style tomatoes
  • 1 beef bouillon cube

Directions:

  1. Place meat in 3-quart pot and cover with cold water.
  2. Add salt, pepper, and bay leaves.
  3. Bring to boil; then turn heat to low.
  4. Add celery, onion, carrots, and cabbage.
  5. Simmer 2-1/2 hours or until meat is tender.
  6. Remove bay leaves.
  7. Cut meat into small pieces and return to pot.
  8. Add oregano, tomatoes, Worcestershire sauce, and bouillon cube.
  9. Simmer 30 minutes.
  10. Serve.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Winter Chowder Recipe: Creamy & Hearty Comfort Food

Ingredients:

  • 1-pound dried lima beans
  • 1 large onion, chopped
  • 2 large ribs celery, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 teaspoon salt
  • Pepper to taste
  • 3 cups heavy cream
  • 16-ounce can Italian tomatoes
  • 16-ounce can corn
  • 1/4-pound sharp Cheddar cheese. grated

Directions:

  1. Rinse dried lima beans and soak in 6 cups water for 6 hours or overnight.
  2. Drain and cook beans for about 1 hour in large pot with 6 cups fresh water.
  3. In a large saucepan, sauté onion and celery in butter until slightly tender:
  4. Thoroughly blend in flour, salt and pepper.
  5. Add cream and bring to a gentle boil.
  6. Add beans and their liquid.
  7. Add remaining ingredients.
  8. Bring to a boil again.
  9. Adjust seasonings before serving.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew, winter

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How to Cook Salmon Fillets Easily

Ingredients for salmon

  • 4 Pieces of Samon
  • Salt to taste
  • Pepper to taste

What to do for the Salmon

  1. Place salmon fillets, skin side on, in skillet.
  2. Wash your hands. Sprinkle the fillets with salt and pepper.
  3. Cook salmon over medium heat, without moving salmon, until fat begins to puddle around fillets and skin begins to brown, 6 to 8 minutes.
  4. Use tongs and spatula to carefully flip the fillets.
  5. Cook, without moving fillets, until center of each fillet registers 125 degrees on instant-read thermometer, 6 to 8 more minutes.
  6. Turn off heat. Transfer fillets, skin side down, to serving platter. Cover platter with aluminum foil.

Category:

Lunch/ Dinner, Recipes

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Homemade Popcorn Snack with Peanuts

Ingredient

  • 6 cups popped popcorn
  • 2 cups Rice Chex cereal
  • 2 cups Cheerios cereal
  • 2 cups salted peanuts
  • 1 stick margarine
  • 1 cup firmly packed brown sugar
  • 1/4 white corn syrup
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla flavoring

What to do

  1. Mix popped popcorn with cereals and peanuts.
  2. Melt margarine and stir in brown sugar and corn syrup. Stir until boiling.
  3. Boil 5 minutes, without stirring. Do not overcook.
  4. Add baking soda and vanilla; stir until baking soda dissolves.
  5. Pour over popcorn mixture and stir well.
  6. Bake 1 hour at 250 degrees, stirring every 15 minutes.
  7. Store leftovers in airtight container.

Category:

Party Food, Recipes

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