Thanks,
kdc_onlineNo vegetable recipes, do they exist?
Broccoli Cheese Soup
cans (14 1/2 fl. oz. each) reduced-sodium chicken broth
2 packages (16 oz. ea) frozen cut broccoli
1 teaspoon bottled minced garlic
1 1/2 cups dry CARNATION Instant Nonfat Dry Milk
1/2 cup water
1/4 cup all-purpose flour
1 cup shredded cheddar cheese
HEAT broth in large saucepan to boiling. Add broccoli, onion and garlic. Return to a boil. Reduce heat to low; cover. Cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan.
COMBINE dry milk, water and flour in medium bowl; mix well. Stir into soup; season with salt and ground black pepper. Heat through. Add cheese. Stir over low heat until melted. Sprinkle with additional cheese, if desired.
Serving Size: 6
Martha Stewart's Corn Chowder 鈥?not crockpot
4 ears sweet corn, husked
3 slices bacon, cut into 1/2-inch pieces
1 medium russet potato, peeled and cut into 1/3-inch dice (1 1/2 cups)
1 cup milk
1 sprig fresh thyme
Coarse salt
Directions
Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.
Mexicali Vegetable Soup
1/2 pound lean ground beef
2 cans (14.5-oz.) beef broth
1 can (14.5-oz.) small white beans, drained
1 cup sliced zucchini
1 cup frozen sliced carrots
1 package (1.25-oz.) ORTEGA Taco Seasoning Mix - Regular
COOK beef and onion in large saucepan until beef is browned; drain. Add broth, beans, zucchini, carrots and seasoning mix. Bring to a boil. Reduce heat to low; cook, covered, for 15 to 20 minutes.
Serving Size: 7
Sausage Soup
5 Nice sized Potatoes you can add more if ya like; cut ino small cubes 1 ring smoked sausage add the sausage and potatoes and cook em in water and u can add some parsley that is it nice and easy cook the taters untill they are fork done.
Bean soup
1 lb (or 2) sausage, brown it in a skillet. Add 2 ts garlic, some salt %26amp; 1 C bbq sauce %26amp; 1/2 C brown sugar.
Let that marinade on stove for a few minutes. While it finishes up, add beans to crockpot. Use canned beans. Add liquid %26amp; all. (may pour off some liquid)
Beans to use: Waxed, green, peas, flaxseed, northern, garbanzo, black, navy, etc. WHATEVER. (i usually add about 3-4 cans of beans, will depend on how much you want to make, how man diff. varieties of beans you want, and how big your crockpot is!)
Add meat sauce to crockpot. Stir. Cook. Cook 3-4 hours Or longer. Can't mess it up.
best potato soup ever Rafferty's restaruant in TN
8 to 10 potatoes ; partially peeled, %26amp; chopped
2 can cream of soup (chicken, broccoli, etc)
salt/pepper to taste
1 stick butter
1 tsp of garlic powder (use up to 1 tb)
8 oz. Cream Cheese
Boil potatoes and onions together with just enough water to cover. Do not drain. When potatoes are tender, cut in Cream Cheese, take off heat. Add soups and butter.
Place in blender %26amp; blend.
Great with 1 whole package of bacon, fried up %26amp; cut and as much cheese as you like.No vegetable recipes, do they exist?
Well, just plain meats don't include vegetables - steaks, meatloaf, fish, roasted chicken, etc., etc.
For soup, if you don't like celery (I don't like it either) just leave it out of the recipe. Recipes aren't written in stone!!
Fettuccine Alfredo Prince
12 oz Fettuccine
1/2 c Butter or margarine
1 c Cream, heavy or light
1 1/2 c Parmesan, grated
1/2 ts Salt
Pepper, white, dash
Romano cheese to taste
Instructions
We add a little romano to this for extra flavor- not in the original recipe- about 1 or 2 tablespoons.
Cook fettuccine according to package directions. While fettuccine cooks, heat butter or margarine and cream in a small sauce pan until butter melts. Stir in parmesan cheese., salt and pepper. Keep warm over low heat. Drain fettuccine, return to pan, pour sauce over noodles, toss gently until noodles are well coated
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Meatballs (Polpette Alla Casalinga)
2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano
Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them
dry an discard the milk. In a large mixing bowl, combine the soaked bread,
then beaten egg, beef and sausage with the remaining ingredients. Knead the
mixture vigorously with both hands or beat with a wooden spoon until all
ingredients are well blended and the mixture is smooth and fluffy. Shape the
mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs
out in one layer on a flat tray or baking sheet, cover them with plastic
wrap and chill for at least 1 hour.
Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10鈭?2 inch
skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time
over a moderately high heat, shaking the pan constantly to roll the balls
and keep them round. In 8 鈭?10 minutes, the meatballs should be brown
outside and show no trace of pink inside. Add more oil to the skillet as
needed. Serve the meatballs hot with tomato sauce.
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