Month: September 2011

Soups Vegetarian

Best Corn Chowder

64 oz Chicken Broth

6 potatoes – peeled and cubed small

1 carrot – peeled and diced tiny

1 tube frozen creamed corn

4 scallions, sliced

dash each ground black pepper, dried minced onion, sugar

1 cup half & half

3 tablespoons butter

1/4 cup diced cooked ham or crumbled cooked bacon

In a large pot, bring broth to a boil. Add potatoes, creamed corn, carrots and whites of scallion onions, dried onion, pepper and sugar. Slowly boil 30 minutes, stirring occasionally. Stir in ham (or bacon) and green onion tops. Blend in batches leaving some chunks – or using immersion blender, blend slightly. Stir in half & half and butter. Keep warm until serving. Do not return to boil.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

8 Servings

Dressings

Spicy Thousand Island Dressing

Post author By Sharon
Post date September 8, 2011
1 Comment on Spicy Thousand Island Dressing

1/2 cup mayonnaise

2 tablespoons ketchup

1 teaspoon chile paste

2 tablespoons sweet pickle relish

2 teaspoons green olives, with pimentos, coarsely chopped

Whisk together mayonnaise and ketchup, chile paste, pickles and olives in a medium bowl. Dressing can be refrigerated in an airtight container up to 1 week.

8 Servings

Dressings

Ranch Dressing

1 clove garlic

coarse salt, and freshly ground pepper

1/2 cup buttermilk

juice of 1 lemon

3/4 cup sour cream

1/4 cup mayonnaise

1 tablespoon fresh parsley, chopped

1 tablespoon fresh chives, snipped

Mash garlic and 2 pinches of salt to a paste using the flat side of a knife. Transfer to a medium bowl. Add buttermilk, lemon juice, sour cream, mayonnaise, parsley, and chives; whisk to combine. Season with pepper.

8 Servings

Bacon Potato Salad Potatoes Salads Side Dishes

Potato Salad – Emeril’s Recipe

Post author By Sharon
Post date September 8, 2011
No Comments on Potato Salad – Emeril’s Recipe

14 red potatoes, about 2 1/2 pounds

8 slices bacon, crisp cooked, crumbled

6 hard boiled eggs, peeled and coarsely chopped

1/3 cup red onions, finely chopped

1/3 cup celery, finely chopped

1 –12 oz. jar ranch dressing , Marie’s brand is good

2 tablespoons fresh parsley, chopped

Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

8 Servings

Tags potato salad, potatoes, salad, side dish

Dressings Mexican Salads Sauces

Pico de Gallo

2 tomatoes, medium, diced

1/2 cup Spanish onions, diced

2 teaspoons fresh jalapeno peppers, seeded, de-ribbed and chopped

2 teaspoons fresh cilantro, finely minced

pinch salt

Combine all ingredients in a small bowl. Cover and chill.

2 Servings

Dressings

Vinagrette Dressing

2/3 cup vegetable oil

1/3 cup red wine vinegar

1 1/2 tablespoons sugar

1 tablespoon Dijon mustard

2 teaspoons shallots, minced

1 teaspoon lemon juice

1/2 teaspoon dried thyme

1/4 teaspoon dried parsley

1/2 clove garlic, minced

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

dash onion powder

Use an electric mixer to combine all the dressing ingredients. Mix on high speed for about a minute or so until the dressing becomes thick and creamy. Put into a container and keep covered in refrigerator until ready to use.

4 Servings

Pasta Salads

Pasta Salad

1 pound rotini, tricolor pasta, cooked and drained

1 teaspoon vegetable oil

1 to 2 tomatoes, pulp and seeds removed, finely diced

1 green onion tops, sliced thinly

1/4 cup cucumbers, peeled, seeded and diced finely

salt

VINAGRETTE DRESSING

Toss pasta with oil, chill in refrigerator at least 30 minutes.

Add vegetables and season with salt to taste. Serve with vinagrette on side or add to pasta immediately before serving.

4 Servings

Dressings

Oriental Salad Dressing

3 tablespoons honey

1/2 tablespoon white vinegar

4 teaspoons mayonnaise

1 tablespoon Dijon mustard, Grey Poupon

1/8 teaspoon sesame oil

Mix ingredients well and keep chilled until ready for use.

Chicken Dressings Salads

Mandarin Orange Sesame Dressing

Post author By Sharon
Post date September 8, 2011
No Comments on Mandarin Orange Sesame Dressing

1/3 cup orange marmalade

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 cup white vinegar

2/3 cup vegetable oil

2 tablespoons soy sauce

3 tablespoons sesame oil

2 tablespoons honey

1/4 cup mandarin orange section, chopped

mixed greens

grilled chicken breast

Measure the marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds. Then transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days. Serve on a bed of mixed greens, topped by sliced grilled chicken breasts.

4 Servings

Dressings

Italian Dressing

1/2 cup white vinegar

1/3 cup water

1/3 cup vegetable oil

1/4 cup corn syrup

2 1/2 tablespoons Romano cheese, grated

2 tablespoons dry pectin

2 tablespoons Egg Beaters Real Egg Product

1 1/4 teaspoons salt

1 teaspoon lemon juice

1/2 teaspoon garlic, minced

1/4 teaspoon dried parsley

pinch dried oregano

pinch crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least one hour before serving. Use as a salad dressing or marinade.

8 Servings