I'll share my recipes, if you'll share yours - April 17, 2010

16 years ago

Weeknight Wonton Soup

Allrecipes.com

"This is a very quick, semi-homemade wonton soup that can go from cutting board to table in less than 10 minutes! Serve with Chinese-style noodles for a complete meal."

Prep Time: 10 Min

Cook Time: 10 Min

Ready In: 20 Min

Original Recipe Yield 4 servings

Ingredients

â¢ 4 cups chicken broth

â¢ 1 cup beef broth

â¢ 1 (4 ounce) can water chestnuts, drained and chopped

â¢ 3 green onions, chopped (tops included)

â¢ 1 package frozen wontons

â¢ 1 (5 ounce) bag fresh baby spinach leaves

â¢ 1/2 teaspoon Chinese five-spice powder

â¢ salt to taste

â¢ 1 pinch cayenne pepper (optional)

Directions

1. Pour the chicken and beef broths into a large saucepan and bring to a boil over high heat. Add the water chestnuts, green onions, and frozen wontons and cook until the wontons are cooked through and floating, 2 to 3 minutes.

2. Remove from the heat and stir in the fresh spinach. Cover the soup and let the spinach steam and soften in the hot soup for 2 minutes.

3. Season with Chinese five spice, salt, and cayenne pepper.

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Comments (4)

Jasdip
16 years ago
Caramelized Peaches, served with Ice Cream

* 4 tablespoons unsalted butter, cut into pieces
* 3/4 cup sugar
* 1 teaspoon vanilla extract
* 6 peaches, unpeeled
* 1 pint vanilla ice cream

Directions
1. Heat oven to 400Â° F. In a 9-by-13-inch baking dish, combine the butter, sugar, vanilla, and 1/4 cup water. Place the dish in the heating oven until the butter melts. Remove from oven and stir to combine.
2. Cut each peach in half and remove the pit. Arrange the peach halves in the dish cut-side down. Roast until the peaches are tender, about 20 minutes. If desired, slip the peach skins off and discard.
3. Divide the warm peach halves among 6 bowls cut-side up, spoon the pan juices over the top, and serve with a scoop of the ice cream.
Marilyn Sue
16 years ago
Fresh Rhubarb Pie

Servings: 8
"It doesn't take much to make rhubarb sing: Some sugar, a bit of flour, and a pat or two of butter. When this lovely double-crust pie emerges from the oven, it 's golden outside and sweet and luscious inside. It 's especially nice with a scoop of vanilla ice cream."

Ingredients:
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust
pie
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Sue
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luckygardnr
Original Author
16 years ago
Jasdip, those caramelized peaches sound wonderful. I'm saving this to my recipe files. Definitely on my to try list. Thanks.
glenda_al
16 years ago
Orange Ball Cookies
1 box (12 ounces) vanilla wafers
1 can (6-oz) frozen orange juice concentrate, thawed
1 box (16 ounces) powdered sugar
1/2 cup butter
1 cup chopped pecans
1 can (3 1/2 ounces) coconut, or about 1 to 1 1/2 cups

Crush vanilla wafers until fine. Mix together the crushed vanilla wafers, orange juice concentrate, powdered sugar, butter, and chopped pecans. Shape mixture into walnut-size balls; roll in coconut. Store balls in a tightly covered container in the refrigerator. Makes about 5 dozen cookies.

I'll share my recipes, if you'll share yours - April 17, 2010

Comments (4)

Jasdip

Marilyn Sue

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luckygardnr
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glenda_al

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I'll share my recipes, if you'll share yours - April 17, 2010

Comments (4)

Jasdip

Marilyn Sue

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luckygardnrOriginal Author

glenda_al

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BUSINESS SERVICES

GET HELP

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luckygardnr
Original Author