Quick Chicken Noodle Soup
Ingredients
- 12 Cups Water
- 3 Tablespoons Chicken Flavor Bouillon
- 2 Cups uncooked Pasta
Instructions
- Combine all ingredients in stock pot and bring to boil.
- Cook until pasta is tender.
- Server Hot.
February 12, 2010
February 11, 2010
Beef Stroganoff
Beef Stroganoff
Ingredients
- 1 16 ounce package egg noodles
- 2 tablespoons butter softened
- 2 onions finely chopped
- 2 cloves garlic minced
- 1 8 ounce package fresh mushrooms, thinly sliced
- 1 pound beef loin steak cut into thin strips
- 1 14 ounce can beef consomme
- 1/4 cup Burgundy wine optional
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water or as needed
- 1 8 ounce container sour cream
Instructions
- Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente
- drain
- Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, and Burgundy (optional). Bring to a boil.
- In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
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February 10, 2010
Cajun Potato Salad
Cajun Potato Salad
Ingredients
- 2 pounds small red potatoes
- 1/2 cup red onion -- chopped
- 1/2 cup green onion -- sliced
- 1/4 cup fresh parsley -- minced
- 6 tablespoons cider vinegar -- divided
- 1/2 pound precooked smoked sausage or kielbasa
- 6 tablespoons olive or vegetable oil
- 1 tablespoon Dijon mustard
- 2 centiliters garlic -- minced
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Cook Potatoes for 30 minutes or until tender.
- Drain Potatoes.
- Rinse Potatoes with cold water; cool completely
- Cut into small pieces; place in a large bowl
- Add onions, parsley and 3 Tablespoons vinegar; toss
- Cook sausage in olive oil for 5-10 minutes or until it begins to brown
- Add Sausage to potato mixture.
- To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, stirring with whisk constantly.
- Pour over salad; toss gently.
- Serve Warm.
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February 4, 2010
Caramel Apple Cake
Caramel Apple Cake
Ingredients
- 1 1/2 cups vegetable oil
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 3 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 cups apples -- diced peeled
- 1 cup walnuts -- chopped
- 2 teaspoons vanilla
- **CARAMEL ICING**
- 1/2 cup packed brown sugar
- 1/3 cup light cream
- 1/4 cup butter
- 1 dash salt
- 1 cup confectioner's sugar
Instructions
- In mixing bowl, combine oil and sugar
- Add eggs and all dry ingredients and stir well.
- Fold in apples, walnuts and vanilla
- Pour into a greased and floured 10 inch tube pan.
- Bake at 325° for 1 - 1/2 hours.
- Cool in pan 10 minutes.
- Place on wire rack to cool completely.
- In the top a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved
- Cool to room temperature
- Beat in confectioners sugar until smooth; drizzle over cake.
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February 3, 2010
February 2, 2010
Sundial Garden Potatoes
Garden Potatoes
Ingredients
- 1 - 24 oz. bag frozen potato wedges
- 1 - 10 oz. can non-fat refried beans
- 1 cup chunky salsa
- 1/2 cup diced red onion
- 1 - 4 oz. can diced green chilies
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- **GARNISH**
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped yellow bell peppers
- 1/4 cup whole kernel corn -- drained
- 2 tablespoons sliced green onions
Instructions
- Bake potatoes according to package directions
- In large saucepan, combine remain ingredients heat completely.
- Arrange potato wedges on large plate.
- Pour bean mixture over potatoes covering potatoes completely.
- Put on top Garnish.
- Serve.
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February 1, 2010
Pork, Herb And Grape Stuffing
Pork, Herb And Grape Stuffing
Ingredients
- 4 tablespoons butter
- 1 1/8 lbs minced pork
- 2 cups white seedless grapes
- 1/2 cup pine nuts
- 10 green onions chopped
- 2 onions -- finely chopped
- 1 cup bread crumbs
- 1 cup parsley -- chopped
- 2 tablespoons fresh coriander -- chopped
- 2 tablespoons fresh oregano -- chopped
- 1 orange -- zest of
Instructions
- Melt butter and gently fry minced pork until done.
- Add to the rest of the ingredients and mix well.
- Use to stuff turkey, chicken or pork loin. This can also be cooked in a pan for a side dish.
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January 31, 2010
Black Bean Soup
The Best Black Bean Soup
Ingredients
- 1 pound black beans - rinsed and soaked for 12 hours or longer in water
- 6 cups beef broth
- 8 cups water
- 1 can tomatoes with their juice -- chopped 28 to 32 ounces
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- **JALAPENO CREAM SAUCE**
- 2/3 cup plain yogurt
- 1 fresh jalapeno - minced
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh cilantro
- **GARNISHES**
- 1/2 cup chopped red onion
Instructions
- Drain the beans and put them in a large soup pot.
- Add the broth and water.
- Bring beans to boil, stirring occasionally.
- Reduce heat and simmer for approximately 1 hour.
- Stir in the tomatoes, juice and cumin, and continue simmering for 2 hours or until beans are soft. (this can take as little as one hour, so check every 1/2 hour)
- Cool for 30 minutes.
- Rinse out the pot
- Then puree in blender or food processor until the mixture is smooth. (this will take a few batches to do it all)
- Return pureed mixture to pot.
- Season the soup with the salt and pepper and simmer.
- Make jalapeno cream using a whisk.
- Serve Soup with drops of jalapeno cream sauce on top of each bowl.
- Garnish with Parsley or Green Onions.
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January 30, 2010
Summer Vegetable Spaghetti
Summer Vegetable Spaghetti
Ingredients
- 2 cups small yellow onions
- 2 cups chopped tomatoes
- 1 cup yellow squash
- 1 cup zucchini squash
- 1 1/2 cups fresh green beans
- 2/3 cup water
- 2 tablespoons minced fresh parsley
- 1 garlic clove -- minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 6 ounces tomato paste
- 1 pound uncooked spaghetti
- 1/2 cup Parmesan cheese -- grated
Instructions
- Combined all ingredients above tomato paste on list for 10 minutes in large saucepan.
- Stir in tomato paste, cover and cook over low heat for 15 minutes until vegetables are tender.
- Cook spaghetti per package instructions.
- Combine spaghetti and sauce together and sprinkle Parmesan cheese over top and serve immediately.
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January 29, 2010
Cardamom Fudge
Cardamom Fudge
Ingredients
- 2 cups sugar
- 2/3 cup milk
- 1/4 teaspoon salt
- 2 tablespoons light corn syrup
- 2 tablespoons butter
- 1/2 teaspoon ground cardamom
- 1/4 cup chopped walnuts
- 1/4 cup chopped pistachios
Instructions
- Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
- Add salt and light corn syrup.
- Cook, stirring constantly, to 233F on candy thermometer.
- Remove from heat.
- Add butter.
- Cool mixture to 120F without stirring
- Add cardamom.
- Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes
- Quickly stir in nuts
- Spread mixture in buttered 9x5x3-inch loaf pan
- Let stand until firm
- Cut into 1-inch squares
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January 28, 2010
Summer Vegetable Bowl
Summer Vegetable Bowl
Ingredients
- 4 bacon slices
- 1 small white onions
- 1 green pepper - diced
- 2 cups hot water
- 1 pound green beans
- 8 oz corn
- 1 tablespoon salt
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 6 small zucchini - 1" chunks
- 5 celery stalks - 1" slices
- 1 large tomato - cut in wedges
Instructions
- In 6-quart Dutch oven over medium heat, fry bacon until crisp; pat dry with paper towels.
- Saute onions and green pepper; cook until golden;.
- Add hot water and next 5 ingredients green beans, corn, salt, sugar and pepper.
- Bring boiling; reduce heat, cover and simmer for approximately 10 minutes.
- Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
- Arrange veggies on large platter and crumble bacon over top.
- Garnish with tomato wedges.
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