House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Soups

Title: Cabbage Soup With Paprika, Kielbasa And Raisi
Categories: New, Text, Import
Yield: 4 servings

6 sl bacon, — diced
1 onion, — halved and thinly
: sliced
4 garlic cloves, — minced
3 lb cabbage, cored, cut into –
1 inch-wide strips
1/2 ts sweet paprika
8 c chicken or pork stock
28 oz cn whole, peeled tomatoes
1 c raisins
1 1/2 lb kielbasa, cut in — 1/3-inch
: slices
: Chopped parsley, for
: garnish

In a heavy-bottomed soup pot heat bacon over medium
heat. Saute 5 minutes, or until most of fat is
rendered. Add onions and garlic; sautJ 5 minutes until
onion is tender. Add cabbage and paprika, stirring to
mix well, and sautJ 5 minutes. Add stock and bring to
a boil, stirring. Using your hand, squeeze most of
juice from tomatoes, cut into coarse chunks and add to
pot. When mixture comes to a boil, lower heat to
simmering and cook 15 minutes. Add raisins and cook 10
minutes more. Add kielbasa and simmer just until
sausage slices are warm, about 3 minutes. Divide soup
among 4 soup bowls and sprinkle with parsley.

Yield: 4 servings

Recipe By :TASTE SHOW #TS4615

From: Meg Antczak

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Popularity: 7% [?]

  • Filed under: Italian, Pasta, Soups
  • Low-Fat Alfredo Sauce

    Recipe

    Title: Low-Fat Alfredo Sauce
    Categories: pasta, sauces
    Yield: 1 servings

    1 1/2 c low-fat cottage cheese
    3 tb low-fat milk
    1/2 c red sweet pepper — chopped
    1 clove garlic — minced
    1 tb margarine — * see note
    1/2 c frozen peas
    1/8 ts each salt and pepper
    8 oz fettuccine or linguine –
    1 cooked drained
    2 tb grated parmesan cheese
    1 tb snipped fresh basil

    * I would leave this out, and saute with water

    In a blender container combine cottage cheese and milk; blend til
    smooth. In a 2-quart saucepan cook sweet pepper and garlic in hot
    margarine until tender. Reduce heat. Add milk mixture, peas, salt,
    and pepper. Cook and stir till heated through (do not boil) Toss with
    hot pasta. Sprinkle with Parmesan and basil. makes 4 main-dish
    servings.

    ***nutrition facts per serving: 362 calories, 5g total fat (1 g
    saturated fat) 13mg cholesterol, 338 mg sodium, 52 g carbohydrates, 1
    gram fiber and 26 gram protien. Daily value: 18% vitamin A, 37%
    vitamin C, 8% calcium, and 18% iron.

    {Kay’s note, I would also add some crab, or shrimp, or clams to make a
    seafood Alfredo!}

    Source: April issue of Better Homes and Gardens.

    Recipe By : Kay Hinga

    —–

    Popularity: 21% [?]

  • Filed under: Soups
  • Corn And Walnut Dip

    Recipe

    Title: Corn And Walnut Dip
    Categories: Appetizers Dips Vegetables Mexican
    Servings: 8

    16 oz Cream Cheese; Softened, 2 pk
    1/4 c Vegetable Oil
    1/4 c Lime Juice
    1 T Red Chiles; Ground
    1 T Cumin; Ground
    1/2 t Salt
    1 x Pepper; Dash Of
    8 3/4 oz Corn; Whole Kernel, Drained
    1 c Walnuts; Chopped
    1/4 c Onion; Chopped, 1 small

    Beat all ingredients except corn, walnuts and onion in a large bowl, with
    an electric mixer on medium speed, until smooth. Stir in corn, walnuts,
    and onion. Serve with tortilla chips.

    Makes 4 cups of dip.

    —————————————————————————–

    Popularity: 8% [?]

    Crockpot Beans

    Recipe

    I had a request for these so I thought I’d also post it to the group. This is
    a delicious and easy recipe for baked beans that I make often during the
    winter.

    Baked Beans a la Crockpot

    3 cups (1 1/2 lbs) beans (pea, navy, or great northern)
    1 medium onion, chopped
    1/2 cup catsup
    1/2 cup brown sugar (dark or light works fine)
    1 cup water
    2 TBL dry mustard
    2 TBL molasses
    1 TBL salt
    1 inch of fresh ginger, minced

    Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
    remove from heat. Let soak 1 hour. Bring to a boil again and then simmer
    approx. 45 min or until cooked but not soft or mushy.

    Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
    stir into the beans.

    Turn on low and cook 10 – 12 hours. This is great dish to prepare the night
    before and then turn on the pot when you leave for work in the morning. When
    you come home at night dinner’s ready and the house smells great!

    Popularity: 5% [?]

  • Filed under: Low Cal, Soups
  • Title: “Mocheese” Filled Tamales
    Categories: Vegetarian, Vegan, Tex-mex, Main dishes
    Yield: 9 servings

    1 Basic Masa Dough recipe
    18 Corn husks or parchment
    -papers

    ————————–FILLING————————–
    4 oz Tofu, silken; mashed
    6 oz Mochi cake; uncooked;
    -grated
    4 tb Miso paste, white, yellow,
    -or mellow
    4 tb Corn oil

    To make filling:

    Mix filling ingredients until smooth.

    Fill and cook tamales according to “Tamales: Basic
    Procedure”.

    Per serving (2 tamales): 393 cal; 3 g prot; 411 md
    sod; 67 g carb; 10 g fat; 0 mg chol; 36 mg calcium

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    Popularity: 1% [?]

  • Filed under: Soups
  • MEXICAN VEGETABLE PART:

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Vegetarian

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    3 c Frozen corn
    1 pt Tomatoes ( i used the
    Tomatoes my mom and i canned
    Last
    Summer)
    1/4 c Green pepper, chopped
    3/4 c Onions , sliced how you like
    ‘em
    2 tb Chopped fresh cilantro
    1 tb Lime juice
    1 cn Pinto beans
    2 3 cloves garlic, pressed or
    Minced
    1/4 c Chuncky picante sauce
    Corn meal-crust part:
    1/2 c Skim milk
    1/4 c All purpose flour
    1/4 c Yellow cornmeal
    1/4 ts Chili powder
    2 Eggs/egg whites/egg
    -substitute, beaten
    1/2 c Reduced fat monterey jack
    -or cheddar cheese, or
    -some combo thereof

    saute the onions and pepper in a large skillet over
    medium heat, just until soft. stir in rest of
    vegetable ingredients; simmer 15 minutes or so. salt
    and pepper to taste.

    in a mixing bowl combine cornmeal crust ingredients;
    whisk briefly then turn in to a vegetable-sprayed pie
    dish. bake at 475 for 10 minutes or until puffy and
    brown. add vegetable mixture, then sprinkle cheese on
    top. bake ten minutes more or so or just until the
    cheese is the way you like it.

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    Popularity: 5% [?]

  • Filed under: Chicken, Crockpot, Soups
  • Pastelitos

    Recipe

    PASTELITOS

    Recipe By :
    Serving Size : 18 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    Stephen Ceideburg
    500 g Plain flour
    170 g Butter, chilled and cut into
    -small pieces
    Tablespoon salt
    2 ts Fresh lemon juice
    1 Egg
    240 ml Iced water
    130 g Butter, melted and cooled
    60 g Plain flour
    360 g Quince paste, mixed with
    150 ml Of any sweet wine.
    Syrup:
    450 g Sugar
    200 ml Water
    Vanilla essence
    Oil or vegetable shortening
    -for deep-frying

    To make the puff pastry: Cut the butter into the flour
    and salt until the consistency of crumbs. Gradually
    mix in the lemon juice and add the egg. Then, working
    the dough continuously with the fingers, add the water
    3 tablespoons at a time. When all the water has been
    ab- sorbed and the dough is quite smooth, place it on
    a lightly floured surface and knead it for about 10-15
    minutes until smooth and elastic. Leave to rest 20-30
    minutes, covered with a dry tea towel. Roll out the
    dough thinly, to about 80 cm square. Brush the surface
    with some of the melted butter, dust it with flour and
    smooth the flour evenly into the butter with the hand.
    Fold the dough in half and repeat the buttering and
    flouring process. Then repeat the process twice more
    (4 times in all) until the dough is only 20 cm square.
    Roll out to about 40 cm square and trim to a perfect
    39 cm square. Cut the dough into 36 x 6.5 cm squares.

    To assemble: Place about 1 teaspoon of quince filling
    in the centre of half the squares, then top each with
    another square at a 45- degree angle so you end up
    with an eight-pointed star, and press the dough around
    the filling to secure it firmly. Shape the pastelito
    into a flower by putting a forefinger in turn on each
    point of the star, pointing inwards to the centre,
    then use your thumb and middle ringer to pinch the
    adjoining points of the bottom square up around the
    forefinger. This is less complicated than it sounds.

    To make syrup: Heat the sugar and and water into a
    small saucepan, stirring until the sugar is thoroughly
    dissolved. Boil steadily without stirring for 5-10
    minutes until glossy and thickened. Stir in a few
    drops of vanilla essence and keep warm.

    To deep fry: Put about 7-8 cms of oil or shortening in
    two deep pans or saucepans. Heat one pan on medium
    heat (to about 75 degrees C) and the other until it is
    hot (180 degrees C). Drop 2 or 3 paste- litos into the
    warm fat and fry for 3-4 minutes, basting once or
    twice, until the layers of puff pastry begin to
    separate and open up like a flower. Do not let colour,
    but rapidly remove the pastelitos to the pan of hot
    oil, and fry on both sides for about 2 minutes until
    golden brown. Drain the pastelitos on absorbent paper,
    then dip in the warm syrup and place on a serving
    plate. Serve at room temperature.

    Posted by Stephen Ceideburg

    From an article by Meryl Constance in The Sydney
    Morning Herald, 7/13/93. Courtesy Mark Herron.

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    Popularity: 5% [?]

  • Filed under: Soups
  • Roasted Corn Tortillas (From My Garden)

    Recipe By : From My Garden Show #5532
    Serving Size : 1 Preparation Time :0:00
    Categories : From My Garden Vegetables
    Vegetarian

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    4 ears grilled corn
    2 Poblano peppers — roasted
    1 red pepper — roasted
    2 tomatoes — chopped
    1/4 cup cilantro — chopped
    Juice of one lime
    1 tablespoon olive oil
    1/4 pound cheese — grated
    8 tortillas
    Filling:
    3 zucchini — sliced lengthwise
    3 yellow squash — sliced lengthwise
    3 roasted peppers — different colors,
    sliced
    1 eggplant sliced
    1/4 cup chopped basil

    In large bowl combine all ingredients except cheese and tortillas. Place
    one tortilla on plate, layer salsa mixture, and cheese, top with another
    tortilla and top with salsa. Serve.

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    Popularity: 5% [?]

  • Filed under: Cheese, Ethnic, Soups
  • Tater-Stuffed Mushrooms

    Recipe By : Net
    Serving Size : 30 Preparation Time :0:00
    Categories : Appetizers Low-Fat
    Vegetables Potatoes
    Low-Cal

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 pound mushrooms — (30 large)
    3/4 cup potatoes, mashed — made with milk
    1/4 cup cottage cheese, 1/2% fat
    2 tablespoons onion soup mix
    1/2 tablespoon margarine, imitation

    Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop
    stems. 2. Combine chopped stems with remaining ingredients, except margarine.
    Spoon onto mushroom tops. 3. With margarine, grease bottom of jelly roll pan.
    Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15 minutes or until hot
    and bubbly. Serve immediately.

    Makes 30 stuffed caps. About 15 calories each.

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    Popularity: 3% [?]

  • Filed under: Soups
  • Lemon Squares

    Recipe

    Lemon Squares

    Recipe By : Martha Giddens Nesbitt
    Serving Size : 32 Preparation Time :1:00
    Categories :
    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 cup butter — melted
    2 cups all-purpose flour — plus 4 tablespoons
    1 cup confectioner’s sugar — ,scant cup
    4 eggs
    2 cups sugar
    1 teaspoon baking powder
    6 tablespoons fresh lemon juice

    1. Combine the butter, 2 cups of flour and 1 cup of confectioner’s sugar. With
    floured hands, pat the mixture into a 9X13 baking pan. Bake at 350 F for 20
    minutes.
    2. Beat together the eggs, sugar, baking powder, remaining flour and lemon
    juice. Pour this mixture over the cooled crust and bake at 350 F for an
    additional 30-35 minutes, until filling appears set.
    3. Cool, then sprinkle with additional powdered sugar before cutting into
    suares.

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    Popularity: 6% [?]

  • Filed under: Brand Name, Fish, Soups
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