makes 6-8 servings
1 quart fresh strawberries, cleaned and hulled
1 cup sour cream
1 cup light cream
1/4 cup sugar
1 t rum flavoring
Blend strawberries in blender or food processor. Add remaining ingredients and continue blending until smooth. Chill several hours or overnight. Garnish with fresh strawberry slices.
Makes 6-8 servings
4 T butter
1 large onion, chopped
1 medium leek, white part only, chopped
1 pound canned pumpkin puree (Add more depending upon desired consistency)
4 cups chicken broth
1 t salt
1/2 t curry powder
1/4 t ground nutmeg
1/4 t ground white pepper
1/4 t ground ginger
1 bay leaf
1 cup half and half
In medium soup pot, melt butter or margarine. Sauté onion and leek, stirring occasionally, until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Puree the mixture in batches in blender for a smoother texture. Return to soup pot. Add half and half and cook over moderate heat, stirring occasionally until heated through. Add more seasonings as desired.
Chicken
5 skinless, boneless chicken breasts
1/3 c teriyaki sauce
1/3 c balsamic vinegar
1/3 c olive oil
1 pkg. Mesquite grilling marinade (McCormick)
Juice of ½ lime
Trim chicken and set aside. Combine remaining ingredients. Add chicken to marinade and marinate for at least 4 hours. Grill and cut into cubes.
Salad
2 c grapes, cut in halves
3 c baby spinach, washed
7 oz. fusili pasta, cooked and well drained
1 jar drained artichoke hearts
1 bunch green onions, chopped
2 small cans mandarin oranges, drained
1 sliced pear, lime juice squeezed over to keep from going brown
2 T toasted sesame seeds
2 T fresh parsley
Combine together and add chicken.
Dressing
1/3 c olive oil
1/6 c sesame oil
¼ c sugar
2 T balsamic vinegar
1 t salt
½ minced onion
1 t lime juice
Mix and pour over pasta salad. Serve at room temperature.
Salad
1 head red leaf lettuce
1 head Bibb lettuce
1 c watercress leaves
2 Red Delicious apples
¾ c sugared pecans
¾ c blue cheese
Dressing
½ c walnut or vegetable oil
¼ c cider vinegar
2 T shallot minced
2 T fresh lemon juice
1 T maple syrup
¼ t salt
¼ t pepper
Tear lettuce into bite sized pieces and place in salad bowl. Add watercress leaves. Cut apples into very thin wedges and place on top of greens. Sprinkle pecans and blue cheese over salad.
For dressing, place oil, vinegar, shallot, lemon juice, maple syrup, salt and pepper in a small jar with a tight lid. Shake until combined. Drizzle dressing over salad. Toss gently and serve immediately.
Salad:
1 large box of raspberry jello (cranberry and cherry flavored also work well)
1-1 ½ bags of raw cranberries
½-1 cup of sugar
2-3 stalks of celery
1large orange
2 cups of chopped pecans
Topping:
16 oz cream cheese
Powdered sugar
Couple tablespoons of whipping cream
1 can of crushed pineapple (strained in a colander and completely patted dry)
In serving dish, dissolve jello with 2 cups of very hot water. Allow to partially set in refrigerator. In a food processor, gently blend the raw cranberries (do not pulverize). Ideally the cranberries should still retain some body. Dice celery, orange and pecans. Pour the cranberries, celery, orange and pecans into a mixing bowl with the sugar and let sit until the jello is partially set. Once jello is partially set, pour the ingredients marinating in the bowl into the serving dish. Refrigerate.
While the salad is setting, in a mixer combine cream cheese, powdered sugar to taste and whipping cream. Whip into a frothy topping. Completely drain 1 can of crushed pineapple and pat dry with paper towels. (You will need a lot of paper towels!). The pineapple should almost resemble a dried fruit. If the pineapple isn’t dry, the topping will be watery and separate. Gently fold pineapple into topping. Top the salad.
Most of these ingredients are to taste. If you prefer a salad that is a little tart, go low on the sugar and add more cranberries. I have used as many as 2 bags of cranberries. Extra oranges are good too.
2 heads romaine hearts, torn into pieces and chilled
1 pt fresh strawberries, sliced
1 medium red onion, halved and thinly sliced
½ c pine nuts, toasted
1 large ripe avocado, chopped
2 c mayonnaise
2/3 c sugar
1/3 c half and half cream
1/3 c strawberry or raspberry vinegar
2 T poppy seeds
2 to 3 T strawberry jam
In a large salad bowl, combine the first five ingredients; toss. In a medium size bowl, combine the remaining ingredients and mix well. Just before serving, pour the dressing over the salad, toss well and serve.
2 heads romaine hearts, torn into pieces and chilled
1 pt fresh strawberries, sliced
1 medium red onion, halved and thinly sliced
½ c pine nuts, toasted
1 large ripe avocado, chopped
2 c mayonnaise
2/3 c sugar
1/3 c half and half cream
1/3 c strawberry or raspberry vinegar
2 T poppy seeds
2 to 3 T strawberry jam
In a large salad bowl, combine the first five ingredients; toss. In a medium size bowl, combine the remaining ingredients and mix well. Just before serving, pour the dressing over the salad, toss well and serve.
Fresh Cranberry Salad
Salad:
1 large box of raspberry jello (cranberry and cherry flavored also work well)
1-1 ½ bags of raw cranberries
½-1 cup of sugar
2-3 stalks of celery
1large orange
2 cups of chopped pecans
Topping:
16 oz cream cheese
Powdered sugar
Couple tablespoons of whipping cream
1 can of crushed pineapple (strained in a colander and completely patted dry)
In serving dish, dissolve jello with 2 cups of very hot water. Allow to partially set in refrigerator. In a food processor, gently blend the raw cranberries (do not pulverize). Ideally the cranberries should still retain some body. Dice celery, orange and pecans. Pour the cranberries, celery, orange and pecans into a mixing bowl with the sugar and let sit until the jello is partially set. Once jello is partially set, pour the ingredients marinating in the bowl into the serving dish. Refrigerate.
While the salad is setting, in a mixer combine cream cheese, powdered sugar to taste and whipping cream. Whip into a frothy topping. Completely drain 1 can of crushed pineapple and pat dry with paper towels. (You will need a lot of paper towels!). The pineapple should almost resemble a dried fruit. If the pineapple isn’t dry, the topping will be watery and separate. Gently fold pineapple into topping. Top the salad.
Most of these ingredients are to taste. If you prefer a salad that is a little tart, go low on the sugar and add more cranberries. I have used as many as 2 bags of cranberries. Extra oranges are good too.
Salad:
2 red pears
1 T lemon juice
¾ chopped dates or dried apricots
½ c golden raisins
1 small purple onion, thinly sliced
1 cup diced jicama
1 pkg. fresh spinach leaves
½ c coarsely chopped walnuts
1 pkg. feta cheese
Toss chopped pears with lemon juice in medium bowl. Add next six ingredients, tossing well. Chill one hour. Place fruit mixture on spinach and top with vinaigrette.
Dressing:
3 T cider vinegar
1 clove garlic, presses
1 T Dijon mustard
½ t sugar
1/3/ cup olive oil
Whisk together.
Salad:
2 red pears
1 T lemon juice
¾ chopped dates or dried apricots
½ c golden raisins
1 small purple onion, thinly sliced
1 cup diced jicama
1 pkg. fresh spinach leaves
½ c coarsely chopped walnuts
1 pkg. feta cheese
Toss chopped pears with lemon juice in medium bowl. Add next six ingredients, tossing well. Chill one hour. Place fruit mixture on spinach and top with vinaigrette.
Dressing:
3 T cider vinegar
1 clove garlic, presses
1 T Dijon mustard
½ t sugar
1/3/ cup olive oil
Whisk together.
2 heads lettuce torn into bite size pieces
3 chicken breasts cooked and shredded
3 green onions chopped
2 c water chestnuts, sliced
2 cups mandarin oranges
almonds
fried wontons
Toss together, reserving wontons.
Dressing:
½ c sesame seeds
4 T sugar
2 T salt
2 T accent
4 T rice vinegar
½ c oil
Boil and let cool.
Toss salad with dressing and top with wontons just prior to serving.
3 c cooked black beans (2 15 oz cans)
1 cup corn kernels
1 tomato cubed
½ cup chopped red onion
1 red bell pepper, seeded and diced
2 oranges, peeled, sectioned and cut into small pieces
1 grapefruit, peeled, sectioned and cut into small pieces
1 ripe avocado, cubed
½ c chopped fresh cilantro
dressing:
¼ c fresh lime juice
2 T fresh lemon juice
2 garlic cloves, pressed
3 T vegetable oil
1 T cumin
½ t salt
Rinse and drain the beans. In a large bowl toss together salad ingredients. In a small bowl whisk together the dressing ingredients. Toss the salad with the dressing. Serve immediately or will keep in the refrigerator 3-4 days.
6 T butter
3 cups fresh mushrooms, sliced
3 large leeks, trimmed, halved lengthwise, washed, and cut into 2 inch pieces
10 oz. fresh asparagus cut into 2 inch lengths and blanched
3 T flour
½ t salt
¼ t pepper
2 c chicken broth
2 c light cream
1 (12 oz.) can white corn kernels
Melt the butter in a heavy saucepan. Add the mushrooms, leeks, and asparagus; cook over medium heat, stirring frequently, for 5 to 6 minutes, until tender.
Stir in flour, salt, and pepper. Gradually add the chicken broth and light cream. Cook until thickened and bubbly. Reduce the heat and add the corn. Heat but do not boil.
3 large white potatoes
1 large white onion, finely diced
1 ½ T butter
¼ t salt
1 carrot, diced into ¼ inch cubes
1 mild green chile (Anaheim), seeded and finely diced
¼ t black pepper
½ c lightly roasted yellow cornmeal
1 ½ c vegetable stock
3 c vegetable stock
kernels from 5 ears corn
¼ c finely diced celery
1 ½ c whipping cream
1 c milk
2 T parsley
½ t minced fresh marjoram
¾ t salt, or to taste
Cover the potatoes with water in a medium saucepan and cook over high heat until the water boils. Reduce the heat and simmer until the potatoes are just tender when pierced with a knife. Let cool in cold water, then peel, dice into ½ inch cubes and reserve.
In a large sauce pan over medium high heat, sauté the onion in the butter with the ¼ t salt until sweet and golden brown. Add the carrot, chile, and black pepper. Cook only until the chile is bright green and lightly browned.
In a small bowl whisk together the roasted cornmeal and the 1 ½ cups stock. Add the mixture, the reserved potatoes and the 3 cups stock to the sautéed vegetables. Simmer over low heat until the soup begins to thicken, 20 to 30 minutes, stirring occasionally.
Add the corn and celery and simmer only until the corn is tender and the celery is bright green and slightly crunchy, 5 to 10 minutes.
Add the cream, milk, seasonings and the ¾ t salt. Taste for salt and pepper and heat until steaming. Do not boil.
1 ½ cups dried beans
6 cups water
2 T extra virgin olive oil
1 onion chopped
3 cloves garlic minced
1 rib celery with leaves, chopped
ground black pepper
1 t celery seeds
juice of 1 ½ lemons
sour cream
grated cheddar cheese (optional)
Place the beans in a large bowl and cover with water. Add more water if necessary to cover the beans. Soak overnight. Drain the beans and add 6 cups of fresh water to the bowl.
Heat the oil in a large heavy-bottom pot over medium heat. Add the onion, garlic and celery and cook stirring occasionally, for 5 minutes, or until tender. Add the beans and water and bring to a boil. Reduce the heat to low, cover and simmer for 2 hours, or until the beans are tender.
Remove half of the beans to a food processor or blender and process to puree, adding the liquid from the soup to cover. Add the black pepper to taste and the celery seeds. Returned the pureed beans to the pot and heat, stirring, until the soup thickens. Stir in the lemon juice.
Ladle into soup bowls and top with a dollop of sour cream and/or cheese.
1 Onion, thinly sliced
2 cloves of garlic, minced
3 T butter
2 lbs carrots, peeled and chopped
1 T grated fresh ginger
6 c vegetable stock
1 t salt
1 t white pepper
1 c half and half
Saute the onion and garlic in the butter in a saucepan until translucent. Add the carrots and ginger and sauté for several minutes.
Add the vegetable stock, salt and pepper. Simmer covered, until the carrots are very tender.
Puree in a food processor until smooth and creamy, adjusting the consistency with additional vegetable stock or half and half if necessary. Add the half and half and cook just until heated through.
Ladle into warmed soup bowls.
(This is really great – other wise I wouldn’t have submitted yet another Tortilla Soup recipe.)
Soup Base:
1 medium onion, diced
2 cloves garlic, minced
2 T. cooking oil
1 (28 oz.) can pureed tomatoes
4 cups chicken broth
2 t salt
¾ t pepper
juice of one lemon
1 t ground cumin
Additions:
1 lb. boneless chicken or steak, roasted and cut into bite size pieces
1 bunch cilantro, cleaned and chopped
½ red onion, diced
1 c cheddar cheese, shredded
1 lime, cut into wedges
2 ripe tomatoes, dices
1 avocado, diced
sour cream,
tortilla chips
Combine the onion, garlic and cooking oil in a 6 qt pot and cook over medium high heat until soft, about 10 minutes. Add the remaining soup base ingredients to the pot and continue to heat for 15 minutes. Adjust seasonings with salt and pepper.
Arrange remaining ingredients in separate bowls.
To serve: put the desired ingredients in your own bowl and top with soup broth.
1 lb green lentils
¼ c olive oil
4 c diced yellow onions
4 c chopped leeks
1 T minced garlic
1 T salt
1 ½ t pepper
1 T minced fresh thyme leaves
1 t ground cumin
3 c diced celery
3 c diced carrots
3 qt chicken broth
¼ c tomato paste
1 lb kielbasa, cut in half lengthwise and sliced 1/3 inch thick
2 T red wine
Freshly grated Parmesan cheese, for serving
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and sauté the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes or until the vegetables are translucent and tender. Add the celery and carrots and sauté for another 10 minutes. Add the chicken stock, tomato paste and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve, sprinkled with grated Parmesan.
3 lb ripe plum tomatoes, cut in half, lengthwise
¼ c plus 2 T olive oil
1 T salt
1 ½ t pepper
2 c chopped yellow onions
6 garlic cloves
2 T butter
¼ t red pepper flakes
28 oz canned plum tomatoes with their juice
4 cups basil leaves, packed
1 t thyme leaves
1 qt chicken stock
Preheat the oven to 400.
Toss together the tomatoes , ¼ c olive oil. Salt and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
In an 8 quart pot on medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend in a blender until smooth. Taste for seasonings. Serve hot.
