10-Minute Shrimp Soup

Recipe By : Easy One-Dish Recipes
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups water
1 package Oriental flavor ramen noodles
1/2 cup green onion — chopped
1 medium carrot — julienne strips
4 1/4 ounces shrimp — rinsed and drained
soy sauce — if desired

Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes,
stirring occasionally, until noodles are tender. Stir in contents of
seasoning packet, onions, carrot
and shrimp; cook until hot. Serve with soy sauce.

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Popularity: 3% [?]

PEACH MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
4 ea Peaches -ÿÿnectarines
1 tb Safflower oil
1 md Onion, minced
1 ea Hot fresh cili pepper,
— seeded minced
1/4 c Apple juice
1 tb Brown rice syrup
3 tb Cider vinegar
1 t Ginger, grated
1/2 c Mint leaves, chopped

Blanch the peaches. when cool enough to handle, slip
off their skins. Remove the pits, chop the flesh set
aside. Heat oil in a medium sized saucepan. Add the
onion saute until golden. Add the peaches
remaining ingredients, except for the mint. Cover
cook over low heat for about 20 minutes. The mixture
should be thick with reduced liquid.
Stir in the mint cook over low heat for 10 minutes.
Allow to cool to room temperature before serving.
Refrigerate unused portion in an airtight container
for up to 2 weeks. Serve with curries or grain dishes.

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Popularity: 3% [?]

Two-Meat, Two Bean Chili

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Ground round (15% lean groun
-beef)
2 pounds Hot or sweet Italian sausage
-removed from casings — crumb
3 each Large onions — chopped
2 each Medium sweet red bell pepper
-seeded and chopped
2 each Medium green bell peppers
-seeded and chopped
2 each Fresh hot green chili pepper
-seeded and minced
4 each Garlic cloves — minced
1/3 cup Chili powder
1 tablespoon Salt
2 teaspoons Dried oregano
2 teaspoons Ground cumin
2 each Bay leaves
3 cans (28-oz) whole tomatoes with
-tomato puree — undrained
1/2 cup Yellow cornmeal
2 cans (16-oz) pink beans — drained
2 cans (16-oz)_black beans — drained

In a large soup kettle, cook the ground round, sausage, onions, red and green
pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until
the meat is seared (but not browned), about 10 minutes. Pour off excess fat.
Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1
minute. Add the tomatoes with their puree, breaking up the tomatoes with a
spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often,
until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the
cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black
beans into the chili.Cook, stirring occasionally, until the chili is thickened,
about 10 minutes. (The chli can be made up to 3 days ahead. If desired, scrape
off and discard the solidified fat that rises to the surface. Reheat the chili
gently on top of the stove before serving.) Makes about 25 servings.

Source: “An Edible Christmas” (A Treasury of Recipes for the Holiday) by
Irena Chalmers

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Popularity: 3% [?]

Fettuccine with Shrimp and Cream Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Shrimp Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fettuccine Noodles
1/2 c Oil
1/4 c Butter
24 garlic clives — chopped
1 lb Fresh jumbo shrimp — Butterflied
1 c Chopped fresh parsley
2 c Chopped fresh mushrooms
1 c Chopped green onions
1 tb Red pepper
2 tb Flour
1/2 c Dry white wine
1 pt Heavy cream
5 oz Parmesan Cheese — grated
Salt — to taste

Cook noodles according to package directions in boiling water with
oil. While noodles are cooking, melt butter in large skillet over
medium-high heat. Add chopped garlic and shrimp; cook until shrimp
turn pink, but do not allow garlic to turn brown. Add parsley,
mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix
thoroughly and add wine. Simmer for about 30 seconds, then add cream
and heat through. Drain noodles and add to sauce with half the grated
cheese. Fold in gently until noodles are well coated and cheese is
melted. Salt lightly. If sauce is too thin, continue heating until
sauce reduces to a creamy consistency. If sauce is too thick, add
cream. Garnish with chopped parsley and additional grated cheese and
serve immediately.

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Per serving: 1180 Calories; 94g Fat (72% calories from fat); 25g Protein;=
57g Carbohydrate; 222mg Cholesterol; 835mg Sodium

Popularity: 6% [?]

CHICKEN LIVER PATE’ 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe

How to make Livering Puddinges–Take the Liver of a
Hogge, and give it three or fower waumes over the
fier. The either grate it or choppe it verye small,
and take a little grated bread and two egges well
beaten, whites and all, and Currans, Nutmegges,
Pepper, and Salte, and Hogges suet. –The Good
Hous-wives Treasurie

“Puddyng time” was any time that puddings were to be
had, hence a time when one was in luck. Well, it’s
pudding time for you: here is an easy, pleasantly
spiced pate’ made with chicken livers. It would be
suitable as an hors d’oeuvre, appetizer, or luncheon
entree.

1 pound chicken livers 1 quart salted, boiling water 1
tablespoon bread crumbs 2 eggs, lightly beaten 3/4
teaspoon freshly grated nutmeg 1/8 teaspoon freshly
ground pepper Salt to taste 1 tablespoon melted beef
suet or rendered chicken fat 2 tablespoons currants
Garnish: currants, bay leaves, whole-wheat toast

1. Plunge chicken livers into boiling water. Cover
and cook over medium heat for 10 minutes. 2. Drain
livers. Push them through the fine blade of a food
mill, or pound them into a paste with a mortar and
pestle. 3. In a bowl, combine remaining ingredients.
4. Add mixture to ground liver, and stir to distribute
evenly. 5. Place “pudding” in a small serving bowl and
chill at least 2 hours. 6. Before serving, plant a few
bay leaves in the “pudding”, and scatter currants
around them. 7. Serve with small squares of
whole-wheat toast. Yield: 1 1/2 cups

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Popularity: 3% [?]

Title: Chocolate Raspberry Buttercreams
Categories: Cookies
Yield: 36 servings

— ===bottom layer===
4 oz Unsweetened baking c
-hocolate — cut into pieces
1/2 c Butter
2 c Sugar
1 ts Vanilla
4 Eggs
1 c Flour
— ===filling===
1/2 c Raspberry preserves;
-seedless
2 oz Semisweet chocolate; cut
-into pieces
1 oz Unsweetened baking c
-hocolate — cut into pieces
1/3 c Sugar
1/4 c Water
2 Eggs
1 c Butter; softened
— ===glaze===
1 oz Unsweetened baking chocolate
1 tb Butter

Preheat oven to 350 degrees. Grease 9 x13″ pan.
Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and
1/2
cup butter, stirring constantly; remove from heat. Cool. In a large bowl,
beat
2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just
until
blended. Lightly spoon flour into measuring cup; level off. Stir in
flour
just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or
until
set. Cool.
Spread raspberry preserves over base.

Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate
and
1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In
another small saucepan, bring 1/3 cup sugar and water to a boil. Boil 1
minute. In a large bowl, beat 2 eggs until frothy. Gradually add sugar
water
mixture and beat on highest speed for 5 minutes or until thick and lemon
colored. Gradually add butter a small piece at a time. Beat well after
each
addition. Add melted chocolate and beat until smooth. Spread over
preserves.

Glaze: In a small saucepan over low heat, melt chocolate and butter,
stirring
constantly. Drizzle over filling.

Refrigerate 1 hour. Cut into bars.

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Popularity: 29% [?]

Shrimp Divan

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 pk Broccoli,frozen (10oz ea)

1 lb Shrimp,medium,shelled

Salt to taste

Pepper to taste

1 pn Mixed herbs

1 cn Cream/celery soup (10.5oz)

1 c Mayonnaise

1 tb Lemon juice

1/2 c Cheese,shredded

1 c Crumbs,buttered

1. Arrange broccoli in greased 7×11-inch baking dish; cover with shrimp and

sprinkle with salt pepper and herbs.

2. Combine soup, mayonnaise, lemon juice and cheese and pour over shrimp.

3. Top with buttered crumbs; bake in preheated 350′F. oven 40 minutes.

NOTE: Crumbs may be fine dry bread, fine fresh bread, cornflake crumbs or

packaged stuffing; mix with about 3 tablespoons melted butter.

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Popularity: 3% [?]

HONEY BACON BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-C HAROLD QUINN (FPHK52A)
2 ts Yeast
5 ts Gluten
3 1/2 c Wheat flour
1/2 c Honey
3 tb Soft butter
1 1/4 ts Salt
1/2 c Soft bacon bits*
1 1/4 c Very warm water + more if ne

* (don’t use the crunchy kind) it looks too dry add a little more)
This is the receipt that was on the BB from CELESTE BEATIE (TDFX72B).
I don’t deserve any credit for this wonderful bread.
Celeste used the DAK Auto Bakery and I use the DAK Turbo on the turbo
cycle. Turned out great. It is heavy (2 1/2 lbs.) I also used the
crunchy bacon bits but I soaked them in warm water for about 30
minutes. Only had to add 2 Tbsp of water to the 1-1/4 cup. All that
like this should thank CELESTE. FROM: C HAROLD QUINN (FPHK52A)
Reformatted by Elaine Radis

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Popularity: 4% [?]

Title: Ginger Crinkles
Categories: Cookies
Yield: 76 servings

1 1/8 c Unsalted butter
1 5/8 c Sugar
3/8 c Dark molasses
1 5/8 lg Egg; slightly beaten
1 5/8 pt All-purpose flour
1 5/8 tb Baking soda
3/8 ts Salt
1 5/8 ts Ground cloves
2 3/8 ts Cinnamon
2 3/8 ts Ground ginger
Extra sugar for rolling

Recipe by: Marth Stewart Holidays pp.82-3
1. Cream together butter and sugar until fluffy. Blend in molasses and
egg. Sift together dry ingredients; add to butter mixture and beat well.
2. Chill dough for at least 1 hour.
3. Heat oven to 350.
4. Form dough into 1-inch balls and roll in sugar.
5. Bake for 8 – 10 minutes. Let cool on baking sheets for at least 3
minutes, until cookies are set.

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Popularity: 6% [?]

Snickers Pie

Recipe By : Bonnie Perry from Weight Watchers
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart nonfat frozen vanilla yogurt,sugar free — softened
1 package chocolate pudding mix, sugar free
1/4 cup peanut butter, creamy whipped
4 ounces Cool Whip Lite® — softened

Combine softened yogurt with pudding mix and peanut butter. Fold in whipped
topping. Put in sprayed pie plate and freeze.

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Popularity: 4% [?]