I'll share my recipe, if you'll share yours, July 17, 2011

12 years ago

Cream of Zucchini Soup Recipe

Simpledailyrecipes.com

If you enjoy the flavors of zucchini and broccoli, then you must make this soup for yourself. Even if you're the only one in your family that will it eat, make it anyway. You may be completely surprised by the fresh green flavor of this soup. It's light & creamy, the zucchini is subtle. It's TOTALLY HEALTHY and very satisfying.

Everyone who loves their veggies, should treat themselves to this soup.

THIS IS ALL IT TAKES

Serves 4-6

2 tablespoons canola oil

1 medium onion, roughly chopped

2 pounds zucchini, trimmed and roughly chopped

1 teaspoon dried Italian seasoning

2 to 2 1/2 cups water

1/2 cup heavy cream

1/2 cup whole milk

salt & freshly ground pepper

Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown.

Add the zucchini and Italian seasonings, with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring often.

Pour in the water and bring to a boil, stirring. Lower the heat, half cover the pan and simmer gently, stirring occasionally, for about 20 minutes.

Process the soup in a blender until smooth, then press through a sieve/mesh strainer into a clean pan.

Using a rubber spatula, keep working the soup through the strainer until most all of it has passed through. This REALLY gives this soup it's delicate texture. Don't skip this step. I noticed it removed the large bits of spice and pieces the blender missed.

Add the cream, and half the milk. Stir over low heat until hot, but not boiling. Check the consistency and add more milk if the soup is too thick. Taste for seasoning, then pour into bowls. You're ready to eat!

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Comments (4)

Jasdip
12 years ago
Barbecue Oven Fries

5 tablespoons olive oil
6 tablespoons barbecue sauce
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1/4 teaspoon ground cumin (optional)
2 pounds russet or baking potatoes (3 potatoes), scrubbed
sour cream (optional)

Heat oven to 450 F.
Drizzle 1 tablespoon of the oil onto a rimmed baking sheet.
In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin.

Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).
Marilyn Sue McClintock
12 years ago
Kentucky Fried Slaw

2 1/2 pounds shredded cabbage or slaw mix
1 carrot
1/2 medium onion, chopped
1 green pepper, chopped
1/2 tsp. salt

Dressing for coleslaw
1/4 c. oil
1 cup less 2 Tbsp. sugar
1 cup Miracle Whip
1/4 cup tarragon vinegar

Pour dressing mixture into vegetable mixture. Mix thoroughly and refrigerate.

From Recipes to Remember Charter Jet Chapter ABWA

Sue
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Chicken Enchiladas ================== 8-10 flour tortillas or corn tortillas 1/2 cup chopped onion 4 garlic cloves, minced 1 teaspoon ground coriander 1/4 teaspoon pepper 2 tablespoons butter 3 tablespoons flour 1 (8 ounce) carton sour cream 2 cups chicken broth 1 (4 ounce) can diced green chili peppers 1 cup shredded monterey jack cheese 2 cups shredded, cooked chicken Black olives (optional) Tomato (optional) Green onion (optional) 1Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften. 2For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender. 3Stir the flour into the sour cream, and then add to the onion mixture. 4Stir in broth and chili peppers all at once. 5Cook and stir until thick and bubbly. 6Remove from heat; stir in 1/2 C of the cheese. 7For Filling: Stir 1/2 C of the sauce into the chicken, mixing well. 8Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up. 9Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish. 10Top with remaining sauce. 11Bake, covered, in 350* oven for 35 minutes. 12Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. 13Let stand 10 minutes. 14If Desired: garnish tops with olives, tomatoes, and cheese.
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I'll share my recipe, if you'll share yours, March 17, 2011
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Happy St. Patrick's Day! The corned beef's in the crockpot and potatoes and carrots in a pot of water ready for cooking later. I love corned beef and got a huge 4 lb. one so there will be a lot of leftovers. I'm not good at corned beef hash, but I'm going to try again with this recipe. CORNED BEEF HASH 2-3 tablespoons butter 1medium onion, finely chopped (about 1 cup) 2-3 cups finely chopped leftover corned beef 2-3 cups chopped cooked potatoes Salt and pepper Chopped fresh parsley Heat butter in a large, heavy skillet over medium heat. Add the onion and cook a few minutes, until translucent. Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula. Do not stir the potatoes and corned beef, just let them brown. If you hear them sizzling, this is good. Use the metal spatula to lift to see if they are browning. When browned, flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If the mixture is sticking, add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned. Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste. Serve with fried or poached eggs. if desired. Serves 4-6.
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I'll share my recipe, if you'll share yours, July 9, 2011
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Peachy Bread Pudding Ingredients: 2 cups fresh peaches - peeled, pitted and halved 1 (14 ounce) can sweetened condensed milk 3 eggs, lightly beaten 1 1/4 cups hot water 1/4 cup butter, melted 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 cups French bread, torn into small pieces CARAMEL SAUCE 1/2 cup brown sugar 1/2 cup butter 2 tablespoons light corn syrup 1 tablespoon rum Directions: 1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. 2. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. 3. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes. 4. While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly. 5. Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator. Sue
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I'll share my recipe, if you'll share yours, July 2, 2011
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I asked William and Kate if they would care to join us Patti, but unfortunately they had to decline. They're on their way to Prince Edward Island. :D Chinese Pork Fried Rice (Recipe.com) 1/2 cup reduced-sodium chicken broth 1/4 cup light soy sauce 1 tablespoon oyster sauce 1/2 teaspoon ground ginger 1/4 teaspoon red pepper flakes 1 pound boneless pork chops, about 1/2 inch thick 2 eggs, lightly beaten 1 tablespoon canola oil 1 large onion, peeled and chopped 1 large red sweet pepper, cored, seeded and thinly sliced 3 cups cooked brown rice 4 scallions, sliced 1 cup frozen peas, thawed 1 tablespoon sesame oil 1 In a small bowl, mix together broth, soy sauce, oyster sauce, ginger and pepper flakes. Set aside. 2 Heat broiler. Broil pork chops for 4 minutes per side. Dice and reserve. 3 Heat a medium-size nonstick skillet over medium heat. Coat with cooking spray. Add eggs and cook for 2 minutes, until set. Remove to a plate and cut into 1/2-inch strips. Reserve. 4 Heat oil in a large nonstick skillet or wok. Add onion and red pepper and stir-fry for 5 to 6 minutes, until softened. Stir in broth mixture and rice. Stir-fry 2 minutes. Add reserved pork, egg strips, scallions, peas and sesame oil. Stir gently to combine and heat through, about 2 minutes. Can substitute chicken for the pork.
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patti43
12 years ago
Paula Deena says that if she gets a chance to cook for the president, she'll make him hot pepper jelly wings. No recipe from her but since I have both wings and the jelly, I did a search for them. I like this one.

SWEET AND STICKY HOT WINGS (Food and Wine magazine)

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried garlic
1/2 teaspoon dried onion
1 teaspoon smoked paprika
2 pounds chicken wingettes and drumettes (see Note)
2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
2 tablespoons unsalted butter, melted
2 tablespoons hot pepper jelly, melted

Preheat the oven to 500. Line a large baking sheet with foil and spray with vegetable oil. In a bowl,
mix the flour with the salt, garlic, onion and paprika. Add the chicken and toss to coat. Spread the
chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45
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glenda_al
12 years ago
I've had this recipe saved for a while and need to try it.

From reviews, it will be better if marinated for a while before cooking.

Raspberry chicken wings
1 1/2 cup seedless raspberry jam
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1 1/2 teaspoon crushed red pepper or less depending on heat you want
5 pounds chicken wings -- tips removed

PREPARATION:
Preheat oven to 400F. Line a baking sheet with aluminum foil. In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth. In a large bowl, toss chicken wings with half of jam mixture. Place on the baking sheet and bake 50 minutes. Brush wings with remaining jam mixture and bake 8-10 minutes, or until chicken is no longer pink inside and outside is glazed.

I'll share my recipe, if you'll share yours, July 17, 2011

Comments (4)

Jasdip

Marilyn Sue McClintock

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patti43

glenda_al

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