Nearly Instant South American Tomato and Scallion Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : All Ready Soups,Stocks Chowder
Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups roughly chopped tomatoes
1 bunch sliced green onions — (or more)
1/3 cup olive oil
3 tablespoons red wine vinegar — (or rice vinegar)
1 teaspoon salt
1/2 teaspoon black pepper

Toss together. Let sit around in the fridge for awhile. Serve. Feeds four
or so.
Copyright 1995, Merrill Shindler
GIGAPLEX HOMEPAGE My favorite Recipe for the Totally Inept
MC formatting by bobbi744@acd.net ICQ# 12099532

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Popularity: 4% [?]

Title: ICE CREAM RIBBON PIE
Categories: Chocolate, Desserts, Candies
Yield: 8 servings

6 oz Junior Mints (4 1.6-oz box)
2 c Ice cream, softened
-strawberry, blackberry,
-cherry, peach, etc.
1 Prepared crust; vanilla,
-chocolate, or graham crumb
1 tb Butter or margarine
3 c Ice cream, softened
-vanilla or chocolate

Place one box of Junior Mints in freezer.
Melt remaining Junior Mints with butter — microwave
for about 1 minute or stir over low heat. Stir until
smooth.
Spread the 2 cups of ice cream into crust; drizzle with
melted Junior Mints. Place in freezer until chocolate is
set, about 10 minutes.
Chop cold Junior Mints; stir into vanilla (or chocolate)
ice cream. Spoon into crust. Loosely cover and freeze
several hours or overnight. Garnish as desired.

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Popularity: 4% [?]

Chicken Wings Gumbo Style

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Poultry

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

1 1/2 lb Chicken wings

3 Bacon slices,coarsly chopped

2/3 c Green bell pepper,chopped

2/3 c Celery,chopped

1 lb Ground beef

1 cn Tomatoes,broken up (28oz)

3/4 c Chicken broth

3/4 ts Salt

1 ts Thyme

1/2 ts Allspice,ground

1/8 ts Cayenne pepper

1/8 ts Black pepper

2/3 c Lima beans

2/3 c Corn kernels

Steamed rice

1. Remove and discard wing tips; reserve remaining wings.

2. In large skillet, cook bacon until browned; remove with slotted spoon

and reserve.

3. Add chicken wings; brown on all sides and remove with slotted spoon.

4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.

5. Add beef; cook, stirring to crumble, until browned.

6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and

black peppers and chicken.

7. Simmer, covered, until chicken is almost tender, about 15 minutes.

8. Add lima beans and corn; cimmer, covered, until chicken and vegetables

are tender, about 5 minutes.

9. Sprinkle with bacon and serve over steamed rice.

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Popularity: 8% [?]

Information — Mushrooms

Recipe By : Oregonian’s Food Day
Serving Size : 1 Preparation Time :0:00
Categories : Information

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

The selection of mushrooms in produce departments and farmers markets is
becoming more varied. If you’re confused by what you’re buying and how to
use and store them, here are a few tips:

Look for dry, not slimy, mushrooms. They should be firm and smell clean,
never moldy. At home, keep them in the refrigerator in a brown paper bag.
Never keep them in a plastic bag, because they will turn into a slimy,
smelly mess. Unless they’re dried, use them as soon as possible. Don’t wash
mushrooms until you’re ready to use them.

Some mycological authorities recommend cooking all mushroom varieties, rather
than eating them raw.

Cepes: Usually found dried: they’re also called porcini. They are large,
white to reddish-brown with fat, beige stems. The flavor is like that of a
hazelnut. They’re great in chicken, fish or pasta dishes. Grill or marinate
them and serve them with red meat. They’re good in sauces, too.

Chanterelles: Yellowish and trumpet-shaped. The flavor is spicy; some say
they have a slight apricot taste. They’re also chewy. They’re fabulous
sauteed with a little butter, or try them in vegetable dishes, omelets or
sauces. They’ll knock your socks off in stroganoff.

Enoki: The word means snow-puff in Japanese. Cultivated ones are a bright
white, while wild ones are large and darker. They are flower-shaped, with a
long stem and tiny cap. Use them raw or toss them into stir-fry. They’re
the perfect garnish.

Morels: Some people consider these the ultimate mushroom because of their
rich, real mushroom flavor. They are cone-shaped and can be yellow or black.
The darker the color, the richer the flavor. These are fantastic cooked in
stuffing, sauces, sautes, meat and poultry dishes.

Oyster: Also known as monkey head; gray to white with a large cap. It has
hardly any stem. Oysters are fragrant and especially good in seafood dishes.
Some people think they have a slight lobster-like flavor when sauteed. They
are out of this world when stir-fried with scallops.

Shiitake: A pretty mushroom with a large, floppy brown cap and a thick, brown
stem. You can grill, saute, stuff or marinate it. Shiitakes will enhance
any stew or meat dish. Try them in a cream sauce.

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Popularity: 3% [?]

Title: Olive Garden Neopolitan Ziti
Categories: Pasta, Meats
Yield: 4 servings

—–waldine van geffen vghc
1 1/2 lb Sweet/hot italian link; saus
1 1/3 c Green bell pepper; 1×1/4″
2 Tablespoons Olive oil

3/4 pound Ziti pasta — cook
Parmesan — grate
Parsley bouquets
5 cups MARINARA SAUCE
28 ounces Can Italian-style or plum — tomatoes with
juice;
10 3/4 ounces Tomato puree
1 teaspoon Garlic — mince
4 tablespoons Olive oil
1/2 cup Fresh basil; packed — chop

Salt and pepper

Bake or pan-fry the sausages until fully cooked, drain, cool. Halve
the sausages and cut the split sausages into 1/2″ slices. Saute the
bell peppers in olive oil over moderate heat only until their
crispness is loss, but peppers are not soft. In a heavy sauce pan add
the tomatoes, tomato puree, garlic, olive oiil and fresh basil and
bring to a light simmer on moderate heat. Add the sauteed pepper
strips and cooked sausage and heat for 3 to 5 minutes. Serve the
pasta, topped with the sausage, peppers and salsa marinara and
garnish each plate with a parsley bouquet. Pass the Parmesan. Source:
The Olive Garden.

MMMMM

Popularity: 4% [?]

Title: Green Beans
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

1 lb Green beans; 2 tb Margarine;
1/2 c Shallots; chopped 2 tb Olive oil;
1 c Tomato; diced Salt and freshly ground
4 oz (1 c) mushrooms; sliced -pepper

Remove ends from beans. Leave beans whole or cut crosswise into 1″
pieces. Place beans in 1″ salted water (1/2 ts salt to 1 c water).
Bring to a boil and cook uncovered for 5 minutes. Cover and cook
until tender, 5 to 10 minutes longer. Drain beans, turn into a warm
bowl, and set aside. Cook and stir shallots, tomato and mushrooms in
margarine and oil until mushroom are tender, about 4 minutes. Season
with salt and pepper to taste. Add vegetable mixture to beans and
toss. I would cut back on the fat in this recipe….
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 63; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 245mg; FAT: 4g;

Souce: All-In-One Diabetic Cookbook

MMMMM

Popularity: 14% [?]

Title: Lentil Rice Burgers
Categories: Vegan
Yield: 6 servings

1/2 c Rice, white; cooked
-cooled
1/2 c Lentils — cooked
1 sm Sweet potato; peeled,cooked
-minced
8 Spinach leaves; rinsed –
-blanched, finely shredded
1/2 c Mushrooms, fresh — chopped
1 ts Soy sauce — low sodium
Salt and pepper to taste
1/2 c Bread crumbs — dry
1 tb Cilantro — finely chopped

Combine rice, lentils, sweet potato, spinach and
mushrooms in a large bowl. Add soy sauce, salt and
pepper. Add bread crumbs and cilantro and mix well.
Refrigerate for 15 to 39 minutes. Form mixture into 6
to 8 patties. Oil a vegetable grill generously–these
patties tend to stick. Grill for 3 to 4 minutes on
each side, until medium brown. Makes 6 to 8 patties.
Variation: Instead of burgers, form mixture into small
balls. Grill until browned. Serve as a snack with a
dipping sauce or add to pasta with your favorite
sauce. Per patty: 131 ca; 4 g prot; 0.6 g fat; 26 g
carb; 0 chol; 286 mg sod; 3 g fiber

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Popularity: 4% [?]

Title: JEZEBEL SAUCE
Categories: Misc, Sauces
Yield: 1 servings

18 oz Peach preserves
18 oz Apple preserves
18 oz Pineapple preserves
18 oz Orange marmalade
10 tb Dry mustard
5 oz Horseradish (prepared)

Combine all ingredients and blend together well. Put
in clean jars and seal. Does not need to be
refrigerated until opened, then refrigerate the unused
portion. Especially good with baked ham, roast or
poured over cream cheese as a snack.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook
Typed for you by Nancy Coleman

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Popularity: 6% [?]

Title: CASHEW CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

3 x Chicken breasts *
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 x Green onions
2 c Bamboo shoots, drained
1 c Chicken broth **
1/4 c Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew nuts (about 4-oz)

* Boned and skinned ** Or bouillon cube dissolved in
water

Slice breasts horizontally into very thin slices and
cut into inch squares. Place on tray. Prepare
vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the
bamboo shoots. Add to tray. Mix soy sauce, cornstarch,
sugar, and salt. Heat 1 tb of oil in skillet over
moderate heat, add all the nuts, and cook 1 minutes
shaking the pan, toasting the nuts lightly. Remove and
reserve. Pour remaining oil in pan, fry chicken
quickly, turning often until it looks opaque. Lower
heat to low. Add pea pods, mushrooms, and broth. Cover
and cook slowly for 2 minutes. Remove cover, add soy
sauce mixture, bamboo shoots, and cook until
thickened, stirring constantly. Simmer uncovered a bit
more and add green onions and nuts and serve
immediately.

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Popularity: 5% [?]

IMPOSSIBLE BACON PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Bacon — sliced;cooked;crumbl
ed
1 c Swiss cheese — shredded
1/3 c Onion — chopped
2 c Milk
4 Eggs
1 c Bisquick
1/8 ts Pepper

Preheat oven to 400. Grease pie plate, 10×1 1/2″
Sprinkle ham, cheese and onion in pie plate. Beat
remaining ingred. 15 sec. in blender on high speed.
Pour into pie plate. Bake 35-40 min. or til knife
comes out clean. Cool 5 min.
VARIATION; Substitute 2 c. fully cooked smoked ham for
the bacon, cut-up. 1/2 RECIPE: Use 1 qt square or
round casserole. Decrease onion to 2 tb. Divide
remaining ingred. amts in half. Decrease beat time to
10 sec. HIGH ALT: Bake about 45 min. For 1/2 recipe:
use 1 1/2 qt round or 1 qt square casserole. Bake
30-40 min.
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Popularity: 4% [?]