Tag name:Recipes

Basil Vegetable Soup

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Basil Vegetable Soup

source: Chef Cooke

My husband asked me to use up the little dribs and drabs of veggies left over in the fridge. This extremely delicious and easy soup is the result.

Ingredients

1 medium onion, roughly chopped

1 tablespoon oil

2 cups canned and chopped tomatoes

4 cups water

1/4 cup rice

3 cups frozen vegetables

2 tablespoons onion soup mix

1-2 tablespoons dried basil

salt and pepper to taste

Directions

Saute the chopped onion in the oil till fragrant and lightly browned in a non-stick pot. Add the rest of the ingredients. Cook over a medium flame till rice is soft and plump. Add more salt if needed.

Note: I used green beans, broccoli, spinach and carrots for vegetables, but I think any combination would work out well.

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Onion-Yogurt Sauce

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Onion-Yogurt Saucesource: kanenas.net

A few months ago I posted a recipe for Super Garlicky Yogurt Sauce.  Since then, I’ve used the sauce almost every day… on potatoes, noodles and veggies.

But any food, even a yummy one, gets boring if it’s eaten too often. Because of that, I’ve done a little experimenting, and  I’ve come up with a delicious and simple variation. I call it Onion-Yogurt Sauce.

So far, I’ve only used the Onion-Yogurt Sauce as a topping for burritos, both plain and mixed with salsa. Both ways were great.

Next, I’m looking forward to trying a dollop as a garnish for my bean soup. I’m guessing the result will be wonderful.

Note: I tried this sauce with broccoli and it was delicious!

Annette’s Onion-Yogurt Sauce

Ingredients

1 cup plain low-fat yogurt

1/2 -1 teaspoon olive oil (optional)

3-4 tablespoons onion, finely chopped

or

1 green onion, finely chopped

salt, to taste

Directions

Combine all ingredients.  Serve immediately or allow time for flavors to meld.

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No-Boil Lasagne

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No-Boil Lasagnesource: Lachlan Donald

I think I got this recipe from the packaging on a disposable aluminum pan.

Ingredients:

1 pound cottage cheese

8 oz. mozzarella cheese

4 oz. parmesan cheese

1 pound lasagna noodles (there will be leftovers)

Don Pepino Spaghetti Sauce (can substitute other sauces)

Procedure:

Mix together all of the cottage cheese and most of the mozzarella and parmesan. In a baking pan layer sauce, noodles, sauce, cheese mixture, noodles, sauce, cheese mixture, noodles, sauce and the remaining mozzarella and parmesan cheeses. Add 1/2 cup water, cover and cook at 350 degrees for 1 1/4 hours. Let sit 15 minutes before serving.

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Chaya’s Guacamole

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Chaya's Guacamolesource: Corey Seeman

I got this guacamole from a young friend of mine. Chaya got the recipe from her mom, and I haven’t been able to trace back the source beyond that. If anyone knows, please let me know.

Ingredients

1 ripe avocado, peed removed and mashed

1 medium tomato, chopped

1/2 tablespoon mayonnaise

1/8 teaspoon garlic

2 squeezes fresh lemon

salt, to taste

pepper, to taste

Directions

Mix all ingredients together. Chill if time allows.

Serve with crackers.

Note: The guacamole came out very good,  but I believe some onion would make this recipe even more delicious. I will try adding a tablespoon or two of chopped red onion the next time I make this.

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Chocolate Pecan Pie

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chocolate pecan pie

source: nettsu

I got this recipe from my daughter-in-law. Elisheva. Elisheva is a wonderful baker and everything she makes comes out great. This recipe is no exception.

Ingredients:

3 tbsp margarine or butter

9 squares very good quality chocolate (no skimping!)

1 cup light corn syrup

3/4 cup sugar

3 eggs, beaten

1 tsp vanilla

1 cup chopped pecans

2 frozen pie shells

Directions:

Preheat the oven to 350 degrees.

Melt the margarine over a low flame. Add the chocolate and let melt. Stir in the light corn syrup and sugar. Let cool for 10 minutes.

When cool, add the beaten eggs, vanilla and pecans.

Pour into the pie crusts and bake at 350 degrees for 40-50 minutes. Let cool before serving.

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Stracciatella Soup

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Stracciatella Soupsource: roboppy

I wanted something nice and healthy for lunch today so I decided to make a pot of Stracciatella Soup. With a slice of bread, this soup makes a good all-in-one meal. The original recipe came from Joy of Cooking, but I made so many changes that it now looks nothing like the original.

Ingredients:

1 single serving envelope of onion bouillon soup

1 4 serving envelope of chicken bouillon soup

3/4 cup frozen baby carrots

3 oz. frozen spinach

1 egg

1/2 tsp. garlic powder

1 1/2 tsp. Parmesan cheese

1 tablespoon dry breadcrumbs

Directions:

Bring 5 cups of water to boil in a medium pot. Add the envelopes of soup mix and the vegetables and let simmer for 10 minutes.

Combine the egg, garlic, Parmesan and breadcrumbs in a small bowl. Stir well.

Pour the egg mixture into the pot of soup and stir. Let simmer for one more minute and serve immediately.

Makes 4-5 servings.

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