Monday, December 6, 2010

Delicious Ham and Potatoe Soup

Delicious Ham and Potato Soup

Rated:

Submitted By: ELLIE11

Photo By: CC

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ready In: 45 Minutes

Servings: 8

"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."

Ingredients:

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper

, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Directions:

1.	Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.	In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.	Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Yummy and easy toffee

Best Toffee Ever - Super Easy

Rated:

Submitted By: FUNKYSEAMONKEY

Photo By: frances

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 1 Hour 20 Minutes

Servings: 32

"Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds."

Ingredients:

2 cups butter

2 cups white sugar

1/4 teaspoon salt

2 cups semisweet chocolate chips

1 cup finely chopped almonds

Directions:

1.	In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2.	While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3.	As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Tuesday, October 26, 2010

Spicy Roasted Pumpkin Seeds

These are fabulous, either on a salad or just as a snack.
http://allrecipes.com/Recipe/Spicy-Roasted-Pumpkin-Seeds/Detail.aspx

Saturday, October 16, 2010

Liquid Gold

Here is a link to the yummiest syrup ever! Give it a try!
http://thesaltypineapple.blogspot.com/2009/12/liquid-gold.html

Wednesday, October 13, 2010

Spiced Butternut Squash Soup

Follow this link for a yummy fall recipe for Butternut Squash Soup. My alterations are as follows: One large can and one 16 oz can of broth; I add about 1/2 cup brown sugar and I double the spices except for the cayenne. I also added some thyme. I top it with croutons and let them get a little soggy on the bottom for a minute before eating.

Monday, October 4, 2010

Asian Chicken Salad

chopped lettuce
chopped green onions
snow peas
1 can mandarin oranges
rice noodles
cashew pieces
2 grilled chicken breasts, diced
Asian sesame dressing (from Costco)

Toss salad ingredients and add dressing.

Sunday, October 3, 2010

Tikka Masala

http://allrecipes.com/Recipe/Chicken-Tikka-Masala/Detail.aspx

The adjustments I made to this are as follows:
I cook carrots, mushrooms, maybe peppers while the chicken is marinating.
After marinating, just cook the chicken in the marinade then add the veggies in with the chicken then add the creamy tomato sauce. And don't add NEARLY the amount of salt or cayenne it calls for. I also substitute one tsp garam masala for one tsp of the cinnamon.

Tuesday, August 3, 2010

Sesame Parmesan Zucchini

Monday, July 12, 2010

Mexican grilled pizza

I used the crust from this recipe and made my own topping for it. It was yummy! The kids even liked it!
http://allrecipes.com/Recipe/Pizza-On-The-Grill-I/Detail.aspx

When the pizza crust is flipped over add mexican cheese blend to the already cooked side and it will melt while the other side cooks.
Topping:
2 chopped tomatoes
2 small cans olives
2 small avacados
jalapenos to taste
1 can black beans rinsed
salt, paprika, cayenne, cummin to taste
1 tbs lime juice
2 tbs chopped cilantro
Mix all of these together and top on fresh from the grill pizza crust. Enjoy!

Sunday, July 11, 2010

Carrot Fritters

http://allrecipes.com/Recipe/Delectable-Carrot-Fritters/Detail.aspx

Monday, May 31, 2010

Hot Browns

From Cooking Light (with alterations):

Sauce:
1 1/2 tbsp butter
2 tbsp flour
1/4 tsp seasoned salt
1/8 tsp black pepper
dash of cayenne
1 cup milk
1/2 cup cheddar
1/2 tsp Worcestershire
1/4 tsp dry mustard

Remaining Ingredients:
12 slices white bread
10 slices deli turkey (or ham)
2 tomatoes, sliced
10 bacon slices, cooked and crumbled
1/2 cup Parmesan

Preheat broiler. To prepare sauce, melt butter, then stir in flour, seasoned salt, cayenne and pepper. Cook 30 seconds, stirring constantly. Slowly add milk, stirring with a whisk to incorporate. Stir until thick, stirring constantly. Remove from heat. Add cheddar, mustard and Worcestershire.
Place bread sliced on baking sheet. Top each with one slice of turkey, about 2 tablespoons of sauce, tomatoes, bacon, and Parmesan. Broil until browned.

Sunday, May 30, 2010

Smashburger: The Spicy Baja Burger

With fresh-sliced jalapeno, guacamole, and pepper jack, this may have been the best burger I've ever had. Along with the rosemary-herbed fries and a Haagen-Dazs chocolate shake . . .

Skinny Stuffed Artichokes

http://www.shape.com/healthy_eating/meals_and_menus/low_calorie/artichokes

Ingredients

4 large globe artichokes
2 lemons, 1 cut in half, 1 juiced
²/₃ cup bulgur
1 clv garlic, minced
1 ¹/₂ cup low-sodium vegetable broth, divided
2 medium carrots, finely grated
2 cup spinach, coarsely chopped
¹/₂ cup crumbled feta
¹/₄ cup pine nuts, toasted
¹/₂ t dried oregano
¹/₂ t freshly ground black pepper
2 T olive oil

Directions

Bring a large pot of water to a boil. Remove artichoke stems and discard. Slice off the top inch of 1 artichoke. Using kitchen shears, cut off the sharp tip of each leaf. Separate leaves and pull out enough from the center to reveal the fuzzy choke. Scoop out choke with a teaspoon and squeeze some juice from 1 lemon half into the cavity, then use the other lemon half to rub the artichoke all over to prevent discoloration. Repeat with remaining artichokes.
Pour lemon juice into the boiling water; add artichokes. Cook for 25 minutes or until tender. Meanwhile, place bulgur and garlic in a heatproof bowl. Bring 1 cup broth to a boil; pour over bulgur. Cover and let sit for about 30 minutes or until liquid is absorbed. Mix in next 6 ingredients. Preheat oven to 350°F.
Drain cooked artichokes on paper towels for about 5 minutes, then transfer to a baking dish. Spoon the bulgur stuffing into each artichoke cavity, then pull the leaves apart and fill the spaces between them. Pour remaining 1/2 cup broth into bottom of dish. Drizzle olive oil over artichokes. Bake for about 20 minutes or until heated through.

Tilapia with Hazelnut-Mushroom Pilaf

http://allrecipes.com/Recipe/Hazelnut-Mushroom-Pilaf/Detail.aspx

Spinach Quiche

http://allrecipes.com/Recipe/Spinach-Quiche-2/Detail.aspx

Spinach Quiche

Rated:

Submitted By: bettina

Photo By: Yan

Prep Time: 10 Minutes

Cook Time: 1 Hour

Ready In: 1 Hour 10 Minutes

Servings: 8

"A simple crust-less quiche with spinach, green onions and two cheeses."

Ingredients:

1 (10 ounce) package frozen chopped

spinach, thawed

1 bunch green onions, finely chopped

(white parts only)

4 eggs, beaten

1 (16 ounce) package cottage cheese

2 cups shredded Cheddar cheese

1/4 cup crushed croutons

Directions:

1.	Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
2.	Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
3.	Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes