Lobster Bisque

1/2 pound lobster meat, cut into small chunks

2 tablespoons shallots, minced

2 tablespoons green onions, chopped

3 cloves garlic, crushed

1/4cup white wine

2 teaspoons Worcestershire sauce

2 teaspoons Tabasco pepper sauce

1 teaspoon dried thyme

6 tablespoons dry sherry

1 teaspoon paprika

1 cup hot water 

1 teaspoon lobster base

4 ounces tomato paste

2 bay leaves

2 cups whipping cream

4 tablespoons butter

In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.

Deglaze the pan with the white wine. Add the Worcestershire, tabasco, and thyme and saute for another minute. Deglaze the pan with the sherry. Add the paprika, hot water and lobster base and combine well.

Stir in tomato paste and add the bay leaves.  Simmer for 10 minutes.  Whisk in heavy cream and the butter and bring to a boil.  Add the lobster and simmer until cooked through.

Serve with crusty garlic bread. 

Lighter Tastes Like Lasagna Soup

2 teaspoons olive oil

1 pound Italian turkey sausage, casings removed

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 (32-ounce) container chicken broth

1 (15-ounce) can tomato sauce

1 (14 1/2-ounce) can petite diced tomatoes

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

4 ounces broken whole-wheat lasagna noodles (about 4 noodles)

1/2 cup chopped fresh basil

3 tablespoons grated parmesan cheese

1/2 cup reduced-fat shredded mozzarella cheese

8 Whole-wheat breadsticks or grissini (optional)

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen

Homemade Turkey Stock

3 pounds turkey wings

Turkey neck and giblets, but not the liver (optional)

2 Tbsp vegetable oil

1 medium onion, chopped

1 medium carrot, chopped

1 medium celery rib, with leaves, chopped

6 parsley sprigs

1/2 tsp dried thyme

1/4 tsp whole black peppercorn

1 dried bay leaf

Preheat the oven to 425ºF. Using a heavy cleaver or large knife, chop the wings between the joints. If using the neck, chop it up, too. (If necessary, ask the butcher to do this for you.) Using a sharp knife, trim away any membranes from the giblets.

Spread the turkey pieces in a very large roasting pan. Roast, stirring occasionally, until the turkey pieces are deeply browned, about 1 hour.

Meanwhile, heat the oil in a large stockpot over medium heat. Add the onion, carrot and celery and cover. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in 10 cups of cold water, bring to a boil and let simmer, covered, while the turkey roasts.

Add the turkey pieces to the vegetables and water, increase the heat to high and bring stock to a boil, skimming off any foam that rises to the surface. Meanwhile, place the roasting pan over two burners on high heat and add 2 cups of cold water. Bring to a boil, scraping up the browned bits in the pan. Pour into the pot.

Add the parsley, thyme, peppercorns and bay leaf. Reduce the heat to low and simmer, uncovered, for 3 hours.

Strain the stock through a colander into a large bowl; discard the solids. Place the bowl in a larger bowl or roasting pan of iced water and cool to room temperature. Cover and refrigerate until chilled, at least 6 hours and preferably overnight. Scrape off the solidified fat on the surface before using the stock. Reheat in a saucepan over medium heat as needed.

Small-Batch Turkey Stock

 A smaller amount of stock can be prepared with just the turkey neck and giblets, and boosted with canned poultry broth. Look for turkey stock at your market, as it is often seasonally available. In a large stockpot, brown the neck and giblets from 1 turkey in 1 Tbsp vegetable oil, about 10 minutes. Add 1 small onion, 1 small carrot and 1 small celery rib, all chopped, cover, and cook until softened, about 10 minutes. Add 1 quart water and four 13 3/4-ounce cans turkey broth or reduced-sodium chicken broth and bring to a simmer. Add 4 parsley sprigs, 1/4 tsp thyme, 6 peppercorns and 1 small bay leaf. Simmer for 2 1/2 to 3 hours. Makes about 2 1/2 quarts.

Grandma's Chicken Noodle Soup

Stock:

1 lb dark chicken meat, skin on

1/2 lb chicken breast, skin on

5 cups water

1 small onion, quartered

1 carrot, peeled,cut in 5 pieces

1 stalk celery, cut in 5 pieces

1/8 cup parsley stems, reserve sprigs

2 whole peppercorns

2 whole cloves

1/2 tablespoon fresh thyme, minced or 1/2 teaspoon dried thyme leaves

Noodles:

1 1/2 cups flour

2 eggs

2 teaspoons olive oil

2 teaspoons water

2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano

2 tablespoons parmesan cheese

1/2 teaspoon salt

Soup:

2 cups canned best quality low sodium chicken broth or homemade chicken stock

1 carrot, peeled,sliced very thinly

1/4 cup frozen peas, thawed

1 tablespoon parsley sprig, minced

2 tablespoons freshly grated parmesan cheese

generous grinding pepper

salt

Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.  Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.

Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.

Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.

Divide dough in half and roll each as thinly as possible to a 14" square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4" slices; shake slices open.

Lay half of the noodles flat in a loose, overlapping mound; cut into 2" lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.

Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.

Egg Drop Soup

4 cups chicken stock, plus 2 tablespoons 

1/2 teaspoon fresh ginger, grated

1 tablespoon soy sauce

1 tablespoon cornstarch

2 eggs, lightly beaten

2 green onions, chopped, including ends

salt and pepper, to taste

Bring stock, ginger and soy sauce to a boil. Combine cornstarch and 2 tablespoons of chicken stock and stir. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. Take off heat. Season with salt and pepper, and garnish with green onion. Serve immediately.

4  Servings

Cuban Black Bean Soup

1 1/3 cups chopped onions

1 Tbsp minced garlic

1 jalapeño pepper, seeded and minced

1 tsp ground cumin

1/2 tsp each dried oregano and thyme

1/4 tsp pepper

2 ham hocks (11/2 lb total)

4 cans (about 15 oz each) black beans, rinsed

2 cans (14 oz each) chicken broth

1 Tbsp fresh lemon juice

Garnish: chopped hard-cooked egg

Mix onions, garlic, jalapeño pepper, cumin, oregano, thyme and pepper in a 4 1/2-qt or larger slow-cooker. Top with ham hocks and beans; add broth.  Cover and cook on low 7 to 9 hours until meat on ham hocks is tender.  Lift out ham hocks. When cool enough to handle, remove and discard skin and fat. Remove meat from bones, chop coarsely and return to soup. Stir in lemon juice. Garnish with egg.

4  Servings

Creamy Coconut Soup

2 tablespoons vegetable oil

1/2 small onion, chopped

1 tablespoon ginger, chopped

1/2 teaspoon red pepper flakes

2 teaspoons curry powder

2 cups low sodium chicken broth

1 (14.5) ounce can light coconut milk (sometimes labeled reduced fat)

1 lime, juiced

1 (6 ounce) leftover grilled tilapia fillets, broken into chunks

Kosher salt and freshly ground black pepper

Chopped green onion, for garnish

Lime wedges, for garnish

Heat oil in a large saucepan over medium high heat. Add onions and ginger and sauté until tender, about 3-4 minutes. Add red pepper flakes and curry powder and cook until just fragrant. Add the broth and coconut milk. Bring to a boil, reduce to a simmer, then let cook for 10 minutes, allowing the flavors to marry. Stir in leftover tilapia fillet and continue simmering on low for 5 minutes, until fish is heated through. Squeeze in lime juice and taste for seasoning. Add salt and pepper. Serve in soup bowl sprinkled with green onion.

Cream of Mushroom Soup

1 tablespoon butter

2 cloves garlic, chopped

1 cup onions, chopped

1/2 cup celery, chopped

8 cups mushrooms, trimmed and quartered

1/4 cup flour 

1/4 cup sherry

6 cups Vegetable Broth

3/4 cup heavy cream

1 teaspoon salt

1/2 teaspoon black pepper

chives, for garnish , (optional)

Melt butter in a large nonstick saucepan.  Add garlic, onion and celery.  Cook over medium-high heat 5-7 minutes.  Stir in mushrooms and cook 6-8 minutes.  Sprinkle with flour and stir; cook one minute.  Add sherry and broth.  Bring to a boil then reduce to a simmer.  Cook 25 minutes.  Cool slightly and puree in batches with hand held food processor or blender.  Return to pot and gently simmer.  Add cream, heat through.  Season with salt and pepper.  Garnish with chives if desired.

8  Servings

Cream of Broccoli Soup

4 cups chicken broth 

3 cups broccoli, chopped

1/2 cup onions, diced

1 bay leaf

1/4 teaspoon salt

dash fresh ground black pepper

1/4 cup all-purpose flour

1/3 cup ham , diced

1/2 cup heavy cream

Combine broth, broccoli, onion, bay leaf, salt and pepper in a large saucepan over high heat.  When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes.  The vegetables will become tender.

Transfer a little more than half of the broth and vegetable mixture to a blender or food processor.  Mix on low speed for 20-30- seconds.  This will finely chop the vegetables to  nearly a puree.  (Be careful with the hot liquids!)

Pour blended mixture back into saucepan over medium-low heat.  Add the flour and whisk until all lumps have dissolved.  Add the diced ham and the cream to the other ingredients and continue to simmer for 10-15 minutes or until the soup is as thick as you like it.

*Because some ham is saltier than others, the amount of salt added is conservative.  You may add more if necessary.

 4  Servings

Crab Soup 2

 1/4  cup butter or margarine

1  cup finely chopped onions

1/2  cup finely chopped celery

1   shallot, finely chopped

1/4  cup all-purpose flour

3/4  teaspoon paprika

4  cups milk

2  cups half-and-half cream

1  teaspoon salt

1  teaspoon grated lemon peel

1  teaspoon Worcestershire sauce

1/2  teaspoon freshly ground black pepper

  Pinch ground red pepper

1  pound fresh lump or jumbo crabmeat, flaked and picked over

1/4  cup dry sherry

2  teaspoons chopped fresh flat-leaf parsley

Melt butter over medium heat in Dutch oven. Add onion, celery and shallot; cook 5 minutes, until softened. 

Add flour and paprika; cook 1 minute. Gradually stir in milk and half-and-half until smooth. Add salt, lemon peel, Worcestershire and peppers. Bring to a simmer. Reduce heat to low; cover and simmer 20 minutes. Stir in crabmeat and sherry. Cover and simmer 20 minutes more to blend flavors (do not boil). Sprinkle with parsley.  

Crab Soup

1 cup freshly grated Parmesan

1/2 teaspoon white pepper

1/2 teaspoon salt

1/4 cup sherry

1/2 teaspoon Paula Deen Lemon Pepper Seasoning

1 lb crabmeat, picked free of shell

1 cup heavy cream

1 cup milk

2 cup fish stock

3 tablespoon all-purpose flour

1/2 cup chopped fresh chives

4 tablespoon (1/2 stick) butter

2 teaspoon minced garlic

3/4 cup chopped green onion, with tops

Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

Recipe courtesy Paula Deen

Corn Chowder

1 pound hash brown potatoes, southern style (one half bag Ore Ida frozen) 

48 ounces chicken broth, (1 1/2 boxes)

2 -15 oz. can canned corn, creamed

1 -15 oz. can corn, whole kernel

3 slices cooked bacon, crumbled

1 -10 3/4 ounce can cream of chicken soup

1 chicken bouillon cube

dash salt and pepper

Place all ingredients in a large pot, bring to a boil. Reduce heat, simmer, stirring frequently, for 15 minutes.

Using immersion blender, puree the soup for about a minute. 

10  Servings

Condensed Cream Soup Substitution

To be used in place of canned soups in casseroles, lower in fat or salt.

2 c. powdered nonfat milk

3/4 c. cornstarch

1/4 c. instant chicken bouillon

2 tbsp. dried onion flakes

1 tsp. basil leaves

1 tsp. thyme leaves

1/2 tsp. pepper

Combine all ingredients and mix well. Store in airtight container until ready to use. To substitute for 1 can, combine 1/3 cup dry mix in 1 1/4 cups cold water. Heat until thickened and add to casserole. 131 calories; 1.4 grams fat.

Chili's Southwest Vegetable Soup

6 cups chicken broth

1 15-ounce can diced tomatoes, with juice

1 cup water

1 cup canned dark red kidney beans, with liquid

1 cup frozen yellow cut corn

1 cup frozen cut green beans

1 4-ounce can diced green chilies

1/2 cup diced Spanish onion

1/2 cup tomato sauce

6 corn tortillas, minced

1 teaspoon chili powder

dash garlic powder

Garnish

1 cup grated cheddar-jack cheese blend

1 cup crumbled corn tortilla chips

Combine all the soup ingredients in a large saucepan over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.  Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

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

Makes 6 servings

Chicken Noodle Soup

1  tablespoon olive oil

3   carrots, cut into 1/4-inch dice

2  medium onions, diced

2  ribs celery, cut into 1/4-inch dice

10  cups homemade or canned chicken broth

1-3/4  teaspoons salt

1/4  teaspoon thyme

2-1/2  to 3 cups diced, cooked chicken 

2  cups cooked egg noodles

Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.  Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. 

Makes 6 servings.  

Chicken Chili Stew

1 tablespoon canola oil

1 medium onion, chopped

1 yellow bell pepper, chopped

3 cloves garlic, chopped

1 small jalapeno, seeds removed and chopped

1 tablespoon chili powder

4 cups chicken broth

1 medium sweet potato, peeled and cubed

2 cups salsa verde, store bought

12 ounces leftover roast chicken meat, skinned and shredded into large pieces

1 (15 ounce) can pinto beans, drained and rinsed

1/2 cup packed fresh cilantro, chopped

Kosher salt and freshly ground pepper

1 avocado, diced, for garnish

Sour cream, for garnish

Heat oil in a large pot over medium high heat. Add the onion, bell pepper, garlic, and jalapeno and sauté until soft, about 4 minutes. Add chili powder and season with salt.

Stir in the chicken broth, sweet potato, and salsa verde, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sweet potato is just tender, about 10-12 minutes.

Stir in the shredded chicken and beans. Reduce heat to moderately low and simmer, covered, 10 minutes. Stir in cilantro at the end of cooking. Ladle into soup bowls and top with some diced avocado and a dollop of sour cream.

Cheddar Cheese Soup

1 cup finely chopped onion

1 red bell pepper, diced

2 tbsp butter

1 (16 oz) pkg shredded cheese

2 tbsp cornstarch

1 (14 oz) can chicken broth

1 1/2 cups cooked, diced ham

1 1/2 cups cooked broccoli florets

3/4 cup cooked, diced carrots

1 tsp Worcestershire sauce

1/2 tsp garlic powder

2 cups half-and-half cream 

Saute onion and pepper in butter in large saucepan. Mix cheese and cornstarch in bowl. Pour broth into saucepan and add cheese mixture a little at a time. Cook soup over medium heat until cheese melts. Stir until smooth and creamy. Add ham, broccoli, carrots, Worcestershire, garlic powder and a little salt and pepper and stir well. Heat over low heat, pour in cream and stir well.

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

Serves 6-8

Caribbean Pumpkin Soup

*This is the BEST SOUP EVER!  Thanks Tracy for sharing! : )

1 small calabaza or a piece of a large one or 1 large butternut squash, peeled, seeded, and cut into large chunks (about 3 pounds)

2 Granny Smith apples, seeded and diced

4 medium onions, peeled, diced

2-3 red bell peppers, roasted, seeded or use jarred roasted red peppers, torn into large pieces

2 ripe cherry peppers or 1 ripe jalapeño, seeded, minced

¾ -inch of a ginger knob, peeled, minced

2 cloves garlic, peeled, minced

1 can (14oz) roasted diced tomatoes or 1 can regular diced tomatoes

1 Tablespoon dried thyme (or use fresh)

1 bay leaf

3 Tablespoons unsalted butter

3 Tablespoons e.v. olive oil

4 cups chicken stock

4 cups coconut milk (if using canned, the ‘light’ version is fine)

3-5 T turbinado or brown sugar

Salt to taste

Freshly ground white pepper to taste

Melt the butter with the olive oil in a large soup pot over medium-high heat. Add the diced onion and apple and cook, stirring occasionally until the onion starts browning a bit, about 15-20 minutes. Stir in the thyme and bay leaf. Add the cherry pepper, ginger and garlic and cook till fragrant, stirring, about 45 seconds. Add the entire contents of the canned diced tomatoes, the roasted pepper pieces, and the calabaza chunks. Stir and add the chicken stock and coconut milk. Partially cover and bring to a boil; cover, reduce heat to medium-low, and cook till the calabaza is very tender, about 25 minutes. Remove the bay leaf then purée very well. Add half the sugar, taste and add more if necessary (shoot for balance); add salt and white pepper to taste.

Serve the soup as is, or garnished with a dollop of sour cream or, my preference, garnished with a dollop of sour cream topped with finely minced pickled jalapeño.

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

Makes about a gallon

16  Servings

Buffalo Chicken Soup

6 cups milk

3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups shredded cooked chicken (about 1 pound)

1 cup (8 ounces) sour cream

1/4 to 1/2 cup hot pepper sauce

Combine all ingredients in a 5-qt. slow cooker. Cover and cook on low for 4-5 hours. Yield: 8 servings (2 quarts).

Broccoli Cheese Soup

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half cream

2 cups chicken stock

1/2 lb fresh broccoli***

1 cup carrot, julienned

1/4 teaspoon nutmeg (optional)

 8 ounces grated sharp cheddar cheese

salt and pepper

***Cut off the florets from head of broccoli.  Peel tough skin off the stem, discard.  Dice tender part of stem.

Sauté onion in butter. Set aside.  Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.  Add the chicken stock. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.  Add salt and pepper. Can be puréed in a blender. Return to heat and add cheese. If using, stir in nutmeg.

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

4  Servings

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

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

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

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

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

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 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

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.

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

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

Honey Lime Dressing

1/4 cup Dijon mustard, Grey Poupon

1/4 cup honey

1 1/2 tablespoons sugar

1 tablespoon sesame oil

1 1/2 tablespoons apple cider vinegar

1 1/2 teaspoons lime juice

Blend all the ingredients with an electric mixer.  Cover and chill.

2 Servings

Grilled Chicken Caribbean Salad

4     boneless chicken breasts 

1/2   cup teriyaki sauce

4     cups iceberg lettuce, chopped

4     cups green leaf lettuce, chopped

1     cup red cabbage, chopped

1     4 oz. can pineapple, chunks in juice, drained

10    tortilla chips

Pico De Gallo

Honey Lime Dressing

Marinate chicken in teriyaki sauce for at least 2 hours in a ziplock bag.  Preheat grill.  Grill chicken for 4-5 minutes per side until done.  Toss lettuce and cabbage together, then divide into two large individual-serving salad bowls.  Divide Pico de Gallo and pour into two even portions over the greens.  Divide the pineapple, sprinkle on salads.  Break tortilla chips into large chunks and spread half on each salad.  Slice the grilled chicken breasts into thin strips, spread half the strips onto each salad.  Pour the Honey Lime Dressing into two small bowls and serve with the salads.

2  Servings

French Dressing

2 teaspoons tomato paste

1 1/2 teaspoons sugar

1 teaspoon onions, finely grated

1 teaspoon dry mustard

3/4 teaspoon paprika

pinch paprika, sweet, smoked

1/4   teaspoon coarse salt

1/4   teaspoon celery seeds

 fresh ground black pepper

4 1/2 teaspoons red wine vinegar

1 1/2 teaspoons fresh lemon juice

1/2   cup canola oil

Whisk tomato paste, sugar, onion, mustard, paprikas, salt, and celery seed in a medium bowl; season with pepper.  Whisk in vinegar and lemon juice.  Add oil in a slow, steady stream, whisking until emulsified.  Alternatively, puree all ingredients except the oil in a blender.  With machine running, add oil in a slow, steady stream; blend until emulsified.  Use dressing immediately.

8  Servings

Cucumber Ranch Dressing

1 cucumber, medium, peeled, halved lengthwise, seeded and grated on large holes

1 tablespoon shallots, finely chopped

3/4 cup sour cream

1/4 cup buttermilk

1/4 cup mayonnaise

3 1/2 tablespoons fresh lemon juice

1 1/4 teaspoons coarse salt

pinch cayenne pepper

3 tablespoons fresh parsley, finely chopped

3 tablespoons fresh chives, finely chopped 

Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl.  Season with additional salt and cayenne, if desired.  Dressing can be refrigerated in an airtight container up to 3 days.

10  Servings

Creamy Parmesean Dressing

1/2 cup mayonnaise

1/4 cup grated parmesan cheese

1/4 cup buttermilk (regular milk can be substituted)

1 1/2 teaspoons minced garlic

1 teaspoon minced fresh parsley

1/2 teaspoon lemon juice

Whisk all ingredients in a small bowl.  Refrigerate until serving time to let flavors develop.

4  Servings

Blue Cheese Dressing

1 cup lowfat buttermilk

1/4 cup mayonnaise

1/4 cup plain lowfat yogurt

1 tablespoon fresh lemon juice

1/2 teaspoon fresh thyme, coarsely chopped

4 ounces blue cheese, crumbled

coarse salt, and fresh ground pepper

Whisk buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl.  Stir in cheese.  Season with salt and pepper.  Chill in an airtight container up to 3 days.

 7  Servings

Venetian Panino

8 ounces Gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces sliced turkey
12 slices wheat or sourdough bread, crusts removed
6 tablespoons olive oil

Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.

Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.

Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

6  Servings

Peanut Butter, Chocolate and Banana Panini

These grilled sandwiches contain peanut butter, chocolate chips and chopped banana between slices of rich egg bread.

8 slices egg bread, about 1/4-1/2" thick
2 tablespoons (unsalted) butter, melted
1/2 cup creamy peanut butter
1/2 cup semisweet chocolate chips
1 or 2 ripe, firm bananas, peeled and diced
2 teaspoons granulated sugar

Preheat a panini iron according to manufacturers directions. Brush one side of 4 of the bread slices with some of the melted butter. Place bread slices, buttered side down, on a smooth dry surface. Spread 1/4 of the peanut butter on each slice of bread. Sprinkle 1/4 of the chocolate chips over peanut butter on each bread slice. Press chips gently to adhere. Sprinkle 1/4 of the banana pieces over chocolate chips on each bread slice. Cover each with a plain bread slice. Brush each bread slice with melted butter and sprinkle with sugar. Place sandwiches in heated panini iron and grill, according to directions, until lightly browned and crisp. Remove the panini to a cutting board and slice each sandwich diagonally in half. (If you do not have a panini iron, these sandwiches may be made using a griddle or a cast iron or other heavy skillet, turning panini halfway through cooking. Be sure to press the sandwiches with a metal spatula to flatten them as they cook.)

Number of Servings: 4 (8 panini halves) Notes: Kids love this as a dessert or snack. Grown-ups love them, too. Takes only a few minutes from start to finish.

Jalapeño Popper Grilled Cheese Sandwich

2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
1 tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded
1 tablespoon tortilla chips, crumbled

Place the peppers on a baking sheet with the cut side facing down.  Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.  Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.  Remove the skins from the peppers. The skins should easily "pinch" off.  Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Buffalo Chicken Wrap

1 whole wheat tortilla
4 oz cooked diced chicken
1 Tbs Buffalo Wing Sauce
1 Tbs Reduced Fat Blue Cheese Dressing
1 cup shredded lettuce

Mix the chicken with the Buffalo sauce and Blue Cheese dressings, toss in the lettuce.  Warm the tortilla for 20 seconds in microwave. Place the chicken mixture down the middle of the tortilla and roll up.

1  Serving

Breakfast Burrito

1 high fiber whole grain wrap
1 scrambled egg or egg substitute
1 oz low-fat cheese, shredded
1 Tbs. salsa

Heat wrap in microwave for 20 seconds. Fill with eggs, cheese and top with salsa; roll up.

Taco Seasoning

1/4 cup dried onion flakes, minced
4 teaspoons cornstarch
2 tablespoons salt
4 tablespoons chili powder
3 teaspoons cumin
1 1/2 teaspoons oregano
3 teaspoons garlic, dried minced
3 teaspoons crushed red pepper flakes
3 teaspoons bouillon, beef

Mix all ingredients well.  Store in an airtight container.

Basic Cake Mix And Variations

• 2 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups white sugar
• 1/2 cup shortening
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 
  
• For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
• 
  
• Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
• 
  
• Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
• 
  
• Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
• 
  
• Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
• 
  
• Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.

Italian Salad Dressing Mix

1 1/2 teaspoons garlic powder
1 tablespoon onion powder
2 tablespoons oregano, ground or oregano leaves
1 tablespoon dried parsley
1 tablespoon granulated sugar
2 tablespoons salt or salt substitute
1 teaspoon black pepper
1 teaspoon ground basil or basil leaves
1/4 teaspoon ground thyme or thyme leaves
1/2 teaspoon dried celery leaves or dried celery flakes

Mix all ingredients together and store in air-tight container.

ITALIAN SALAD DRESSING: Mix 2 tbs of this mix with 1/4 cup vinegar, 2 tbs water, and 1/2 to 2/3 cup olive oil or canola oil.  Shake before using.

12  Servings

Instant Oatmeal Mix

18 ounces quick cooking rolled oats
1 envelope non-instant nonfat dry milk
1/2 cup brown sugar
1 cup raisins

Combine all ingredients, place into airtight container.

To prepare, combine 1/2 cup oatmeal mix and 1/2 cup water in a bowl.  Microwave on high for 1 minute.  Serves 16.

16  Servings

Homemade Saltine Crackers

Here’s a quick and easy homemade cracker recipe that tastes just like saltines. Often it ends up being cheaper to buy them at the store, but it’s fun to make them every once in a while. The taste is great and you can control the amount of salt (if any) you put on them.

Basic Saltines:

2 cups flour
1 tsp salt
½ tsp baking powder
¼ cup butter
½ cup milk
1 large egg

You will also need a large mixing bowl and and a fine sieve to make your crackers.

Sift flour, salt and baking powder and place into a large mixing bowl.
Cut cold butter into small chunks and “cut” into the flour until it reaches a grainy consistency.
Add milk and egg and knead until it becomes a stiff dough. Roll the dough out really thin. You can cut the dough into squares or you can also cut circles.
Prick little holes in the crackers with a fork and bake them in a 400 degree preheated oven for about 10 minutes.

*Tip: If you would like to make round crackers and don’t have any cookie cutters, just use the rim of a small glass or cup. Dip the rim into a little flour first and then you can cut your crackers.

If you like salted crackers, sprinkle the uncooked crackers with a little bit of coarse salt.

Parmesan Herb Crackers:

1 stick unsalted butter
3 ozs grated Parmesan cheese
1 ¼ cups all-purpose flour
¼ tsp kosher salt
1 tsp chopped fresh thyme

Place butter into the bowl of your electric mixer and mix it until it becomes creamy.

Grate fresh Parmesan cheese (it’s okay if you need to buy already grated Parmesan from the market). Add cheese, flour, salt and thyme to the butter and mix until it form a ball of dough.

Place a long piece of plastic wrap on your work surface and place the dough ball in the center of one end. Form the dough into a log and roll it up in the plastic.Place the log into the freezer for 30 min.(this makes it easier to slice.)

Remove from the freezer after thirty minutes and cut the log into ¼ inch thick slices. Place the slices on a cookie sheet and bake in a 350 degree preheated oven for about 20 minutes.

Homemade Coat N' Bake

1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon seasoned salt
2 teaspoons sugar
1 teaspoon dried onion flakes
1 teaspoon paprika
2 cubes chicken bouillon
2 teaspoons salt
1/4 teaspoon celery seeds
1 teaspoon garlic powder
1/4 teaspoon sage
1/2 teaspoon pepper

Mix all ingredients well.  Store in airtight container.

When ready to use, place 1/4 cup coating mix in a plastic bag and add chicken or pork chops one piece at a time, shaking to coat.  Bake 1 hour at 400*F.  A two pound fryer will use about 1/4 cup coating.

Butter

1 pint heavy cream, chilled

Pour cream into a quart sized mason jar and tighten lid well.  Shake for a very long time, until the butter forms into a big blob in the jar.  Drain the remaining liquid.  Press the fresh butter into a butter mold or a bowl.  Chill.

To make flavored butter,  stir in one of the following before chilling:
Honey Butter: 2 tablespoons honey
Garlic Butter:  2 cloves minced garlic, a dash of oregano
Herbed Butter:  1 tablespoon dried herb of your choice (oregano, basil, dill, chives, etc.)

8  Servings

Bullseye BBQ Sauce

1 cup Ketchup
6 tablespoons Worcestershire Sauce
4 tablespoons butter
3 tablespoons White Vinegar
1 tablespoon Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco or Crystal Red Pepper Hot Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt

Combine all ingredients in a 2-qt sauce pan. Mix well.
Simmer over very low heat for 15-minutes, stirring occasionally.
Makes 2 cups of sauce.