I'll share my recipe, if you'll share yours, July 30, 2012

14 years ago

It's that zucchini time of year again! I can't remember what website I found it at, but despite the long ingredient list, I thought it sounded delicious!

Zucchini Soup Asian Style

This is an Asian twist on the old fashioned zucchini soup my grandmother used to make. A very healthy soup - and with the accompaniments it can be adjusted as per the individuals requirements as they eat!

Ready in 1 hour 15 minutes

Ingredients

Serves: 6

5 rashers bacon (diced)

1 large chicken breast (diced)

2 large brown onions (diced)

4 cloves of garlic (diced)

1 knob of ginger (diced)

1 small red chilli (diced)

2 large green zucchinis (diced)

2 large yellow zucchinis (diced)

2 cups broccoli (chopped)

2 cups cauliflower (chopped)

1 teaspoon black pepper

2 teaspoons paprika

1 teaspoon ground nutmeg

1 lemon, juiced

1 litre chicken stock

1 litre water (may need more)

2 tablespoons tomato paste

1 handful chopped herbs (parsley, oregano, basil)

1 cup (250ml) coconut cream - fat reduced

Side Accompaniment

3 tablespoons soy sauce

1 teaspoon fish sauce

1 teaspoon rice wine vinegar

1 finely diced red chilli

4 large spring onions - finely chopped

Preparation

Add the diced chicken, bacon, onion, garlic, ginger and chilli to large soup pot with a small knob of butter along with the paprika, pepper and nutmeg and brown for four minutes.

Add stock, water, herbs, lemon juice and zest and tomato paste to the pot and stir to combine, add the diced zucchini, broccoli, and cauliflower. Ensure vegetables are just covered with liquid (add more water if required).

Bring to the boil then simmer on low heat for 30 minutes (covered).

Once vegetables are soft, blend contents to a creamy consistency using a stick blender (or food processor).

Add coconut cream to contents and season to taste, simmer for a further 5 minutes then serve.

Serving suggestion

FOR SIDE ACCOMPANIMENT: 1: Chop spring onion and place in small dish on table. 2: Finely dice red chilli and combine with soy sauce, vinegar and fish sauce. Serve in separate dish on table. Add accompaniments to soup as per taste preference - as desired

Serving suggestion

Serve with crusty bread

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Comments (4)

patti43
14 years ago
I haven't had this for many moons.

FROZEN AMBROSIA SALAD (Cooks.com)

1 (3 3/4 oz.) pkg. instant banana pudding mix
2 c. milk
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 (8 oz.) carton Cool Whip, thawed
1 (30 oz.) can fruit cocktail, drained
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) jar cherries, drained
1 c. miniature marshmallows
1 c. chopped pecans
1/4 c. flaked coconut
1/4 c. raisins (optional)

Prepare pudding according to package directions, using 2 cups milk; set aside. Combine cream cheese and sour cream in a medium mixing bowl; beat until creamy. Fold in pudding and Cool Whip; add remaining ingredients, stirring gently.

Place fruit mixture in a large container or loaf pan, or place in individual molds. Freeze until set. Remove salad from freezer 1/2 hour before serving. This salad can be made up to 1 month in advance of serving time.
WalnutCreek Zone 7b/8a
14 years ago
This is so refreshing in the summer. Also good with pineapple juice instead of apple.

Barefoot ContessaÃ¯Â¿Â½s Herbal Iced Tea

4 Celestial Seasonings Lemon Zinger tea bags
4 Celestial Seasonings Red Zinger tea bags
4 cups boiling water
4 cups pure apple juice
Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine the tea with the apple juice and refrigerate until cold. Serve over ice.
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I'll share my recipe, if you'll share yours, July 15, 2012
Q
Comments (2)
Made these quite a few times and exactly what you get on Carnival. ******I serve mine in the ramekins like Carnival does Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.
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I'll share my recipe, if you'll share yours, July 13, 2012
Q
Comments (2)
I hope I haven't posted this recently. It's on my desk-top as a salad to try. I would use leftover roasted chicken, instead of buying frozen strips. Summer Layered Chicken (recipe.com) 7 cups torn romaine lettuce (from 1 head) 2 packages frozen fully cooked chicken breast strips (not breaded), thawed (9 ounces each; 4 cups) 1 cup crumbled Gorgonzola cheese (about 4 ounces) 1 cup pecan halves (4 ounces) 1 quart fresh strawberries, quartered (3 cups) Dressing 1/3 cup olive or vegetable oil 2 tablespoons sugar 1/2 teaspoon salt 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, finely chopped 1. In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries. 2. In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.
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I'll share my recipe, if you'll share yours, July 28, 2012
Q
Comments (4)
I used to make a slush similar to that years ago, too Nodakgal. It was very popular!!! (pssssst, glad to see ya) This is on the agenda for dinner tonite. I'm using 3 boneless breasts and I'll decrease the sauce ingredients. Sticky Chicky (Eat, Shrink and Be Merry) 16 boneless skinless chicken thighs 1/2 cup barbecue sauce 1/4 cup reduced-sodium soy sauce 1/4 cup red wine vinegar 1/4 cup honey or maple syrup 1 tbsp chili powder 1 tbsp Dijon mustard 1 tbsp grated gingerroot 2 tsp minced garlic 1 tsp cumin 1 tbsp cornstarch Preheat oven to 400* Spray a 9x13" baking pan with cooking spray. Arrange chicken in a single layer. Whisk all sauce ingredients, except cornstarch. Pour evenly over chicken. Turn pieces to coat both sides. Bake, uncovered, 40 minutes or until chicken is no longer pink into the center. Remove chicken from pan and keep warm. Pour sauce into a small pot and bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth and stir into sauce to thicken.
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I'll share my recipe, if you'll share yours, July 27, 2012
Q
Comments (3)
Mom's Best Meatloaf (recipe from allrecipes.com) 1 1/2 pounds ground beef 1/4 cup chopped onion 1/4 cup quick-cooking oats 1/8 cup cornmeal 1 cup dried bread crumbs * see note below 1 1/2 teaspoons salt 1 tablespoon white sugar 1 egg, beaten 1/2 cup tomato juice 1/2 cup water 1 tablespoon barbecue sauce 1 dash liquid smoke flavoring 1 tablespoon distilled white vinegar 1/4 cup ketchup 1 tablespoon brown sugar 2 teaspoons prepared mustard 2 dashes liquid smoke flavoring Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan. In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf. Bake at 350 degrees F (175 degrees C) for approximately one hour. I've made this several times, and it is quite good! In fact, I just had a slice! The 1 cup of breadcrumbs seem like too much so the 1st time I made this I cut it down. Mistake! It was so moist I could not get it out of the pan in 1 piece. * Now I use 1/2 cup of Panko breadcrumbs and 1/4 cup of progresso breadcrumbs and the texture is just right!
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nodakgal
14 years ago
I think I used a combination of butter and olive oil on the pan after reading they stuck for someone.

Cheese and Bacon Potato Rounds

Ingredients

4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions

Directions

Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Here is a link that might be useful: Allrecipes
glenda_al
14 years ago
Mother used to make the frozen ambrosia salad, and I loved it, patti!

This is to die for, so delicious. GS had it almost everynight on trip for dessert.

On ship they call it CHOCOLATE MELTING CAKE

Here's my recipe, tried and true and comes out perfect ever single time.

Easy Chocolate Lava Cakes
Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great!
Prep: 15 minutes

Cook: 15 minutes

Yield: 4 servings

Ingredients
4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)

1/2 cup butter (1 stick)

1 teaspoon vanilla extract

1 cup confectioners sugar

2 eggs

1 egg yolk

6 tablespoons all-purpose flour

Preparation
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.

2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.

2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately

I bake mine EXACTLY 13 minutes and serve in the ramekins, same as Carnival

I'll share my recipe, if you'll share yours, July 30, 2012

Comments (4)

patti43

WalnutCreek Zone 7b/8a

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nodakgal

glenda_al

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