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Creamy Vegetable Chowder
Preparation
Melt butter in large saucepan over medium heat. Add onion and
cook until tender. Add carrots and celery and cook for 10 minutes
or until carrots become a little tender. Add water or broth, potatoes,
salt, and pepper. Bring to a boil and allow to simmer for 15 to
20 minutes or until all vegetables are tender. Add milk and parsley
and heat just to boiling. In a separate bowl stir cornstarch into
cold water. When completely dissolved add to hot soup, stir and
serve. Makes 6 to 8 servings. |
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Ingredients
3 tablespoons butter margarine; 1 medium onion, diced; 3 medium potatoes,
peeled and diced; ¾ cup chopped celery;
2 cups sliced carrots; 2 teaspoons salt; ⅛ teaspoon ground black pepper;
3 cups water or chicken broth; 3 cups milk;
½ teaspoon parsley flakes; ¼ cup cold water; ¼ cup cornstarch
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Spicy Orange Beef
Preparation
In a wok or skillet, heat oil over medium heat. Add beef strips 1/3
at a time. Stir-fry for 3 minutes or until browned. Add orange peel,
garlic and ginger; stir-fry 1 minute. In a medium bowl, combine cornstarch,
broth, soy sauce, sherry, marmalade and red pepper; stir into beef.
Stirring constantly, bring to boil over medium heat for 1 minute.
Serve hot. Makes 2 to 4 servings.
Ingredients
2 tablespoons vegetable oil; 1 lb. round steak, cut into thin strips
(on the diagonal); ¼ cup slivered orange zest
1 clove garlic, minced; ½ teaspoon ground ginger; 2 tablespoons cornstarch;
1 cup beef broth; ¼ cup soy sauce
¼ cup sherry (optional); ¼ cup orange marmalade; ¼ teaspoon crushed
dried red pepper
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Chicken
Sandwich
Preparation
Combine red peppers, orange, ginger, hot pepper, lemon or lime juice,
soy sauce, garlic, allspice, cinnamon and mushrooms. Add chicken,
and marinate for 8 hours. Prepare barbeque, medium heat. Cook chicken,
in a skillet on the barbeque and drizzle with left-over marinade that
has been broiled for 2 or 3 minutes. For extra hot, add fresh jalapeno
peppers. Green olives are optional. Spoon mixture into a fresh hoagie
bun and enjoy. Makes 3 to 4 servings.
Ingredients
½ cup sliced red pepper; ¼ cup orange juice; 1 tablespoon minced ginger
root; 1 tablespoon minced hot pepper
1 tablespoon lemon or lime juice; 1 tablespoon soy sauce; 1 clove
garlic, minced; 1 teaspoon ground allspice
¼ teaspoon ground cinnamon; ¼ cup sliced mushrooms; 2 boneless, skinless
chicken breasts - sliced thin
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Cheddar Quiche Preparation
Preheat over to 400° F. Combine baking mix, ½ teaspoon salt, pepper,
and milk and mix until moist. Knead a few times on a floured board,
and then fit into a lightly greased 9-inch pie pan. Turn overhang
under and flute. Fry bacon and onion until brown. Crumble bacon. Sprinkle
bacon, onion, and cheese into shell. Heat evaporated milk just until
hot. Beat eggs, stir in 1 teaspoon salt and Tabasco, then slowly stir
in evaporated milk. Pour into shell. Bake in 400° F for 5 minutes,
then lower to 350° F and bake 25 minutes more or until center is almost
set. Do not over-bake as it will set as it cools. Makes one 9-inch
pie.
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Ingredients
1 cup baking mix (e.g. Bisquik); ½ teaspoon salt; ½ teaspoon ground black
pepper; 1/3 cup milk; 2 cups cheddar cheese - shredded; 1 can (12 ounces)
evaporated milk; 4 eggs; ¼ teaspoon Tabasco sauce; 1 teaspoon salt; 3
slices bacon;
1 small onion - chopped
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Juicy Burgers
Preparation
Preheat barbeque at medium. Place all ingredients, except oil, mixer;
blend until well incorporated and meat forms ball. Shape into patties
and brush with oil. Place on hot grill and season well. Cover and
cook 8 to 10 minutes depending on taste. Turn patties 2 or 3 times
and season once again. Serve burgers with the usual condiments and
a side order of onion rings. Serves 4.
Ingredients
2 lb (900 g) lean ground beef; 1 medium onion; chopped and cooked;
½ teaspoon (2 ml) chili powder
2 teaspoons (30 ml) tomato paste; 3 teaspoons (45 ml) breadcrumbs;
1 egg; dash of paprika; salt & pepper; oil for basting
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Hot & Sour Chicken Fajitas
Preparation
Combine the strips of chicken with the Worcestershire sauce, vinegar,
soy sauce, chili powder, garlic and hot sauce in a shallow bowl. Mix
well. Marinate for 30 minutes at room temperature or longer covered
in the refrigerator. Heat the oil in a large skillet or stir fry pan,
and stir fry over high heat for 5 minutes. Add the onion and green
pepper, and stir fry another 3 minutes. Remove from the heat, and
squeeze the juice from the lemon half over all. Toss well to combine.
Makes 4 to 6 servings.
Ingredients
1 ½ pounds boneless; skinless chicken thighs - cut into strips; 1
tablespoon Worcestershire sauce;
1 tablespoon cider or red wine vinegar; 1 tablespoon soy sauce; 1
teaspoon chili powder; 1 clove garlic
minced dash of hot sauce; 1 tablespoon vegetable oil; 1 onion, sliced;
1 red/green bell pepper - cut into strips
juice from ½ of a lemon
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Greek Pasta Salad
Preparation
In a large bowl, whisk together oil, vinegar, garlic powder, basil,
oregano, black pepper, and sugar. Add cooked pasta, vegetables, cheese,
olives, and pepperoni; toss until all ingredients are well coasted.
Cover, and chill 2 hours or overnight. Makes 4 servings.
Ingredients
½ cup olive oil; ½ cup red wine vinegar; 1 ½ teaspoons garlic powder;
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano; ¾ teaspoon ground black pepper; ¾ teaspoon
white sugar; 3 cups fresh mushrooms - thickly sliced
15 cherry tomatoes - cut in half; 1 cup red bell peppers - cut into
strips; ¾ cup crumbled feta cheese; ½ cup chopped green onion
1 (3.5 ounce) can whole black olive; ¾ cup pepperoni slices - cut
into strips; 2 ½ cups cooked rottini pasta
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RECIPES - Current > More...
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4 | 5 |
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