Do you have a favorite Scone recipe?
4 days ago
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Do you have a favorite soup recipe?
Comments (7)Not sure if I have a favorite - probably New England Clam Chowder, but I never make that. Yesterday I made minestrone, and here is the recipe I used: Minestrone Soup Ingredients: 2 tablespoons olive oil 1/2 cup minced white onion (about 1/2 small onion) 1/3 cup minced celery (about 1 stalk) 2 chopped zucchinis, chopped 2 teaspoons minced garlic (about 2-3 cloves) 2 cups water or vegetable broth 2 tsp vegetable soup base (if broth is not used - dissolve in the 2 cups water) 1 (14 ounce) can diced tomatoes (or whole tomatoes pur�ed in can) 1/4 cup carrots, shredded 2-4 tablespoons minced fresh parsley 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 to 1 1/2 cups water or vegetable soup base 1 to 1-1/2 tsp vegetable soup base (dissolved in the water, if broth not used) 2/3 cup small shell pasta (orzo, or similar) 1-3/4 cups cooked red kidney beans, drained* 1-3/4 cups cooked small white beans or great northern beans, drained* 2 cups fresh baby spinach (optional) 2 tbsp tomato paste or 1 tbsp tomato powder salt, to taste, if soup base is not used Directions: Heat the olive oil over medium heat in a large soup pot. Saut� onion and celery in the oil for 4-5 minutes or until onions begin to turn translucent. Add the zucchini and garlic and saute a couple of minutes more. Add vegetable broth to pot, plus tomatoes, carrot, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add additional 1 cup hot water/vegetable broth (more, if needed), pasta, beans, spinach leaves (if desired), and tomato paste, and cook for an additional 20 minutes or until desired consistency. Less water will be needed if the spinach is used. Add salt to taste, if you are not using soup base. I use Better Than Bouillon brand vegetable soup base or one that I get from a restaurant supply store. Use more parsley if you are not adding spinach. *Note: I use 7/8 cup of each dried bean to yield the amount needed and cook the beans earlier in the day or the day before in plain water with a couple of bay leaves. I simmer them in the same pan. Alternatively, canned beans can be used (14 oz can each), drained and rinsed. Another favorite is Posole: Lars' Posole I recommend that you soak more hominy than you need, and you can freeze the leftover for later use. It is best to use hominy that is in pieces rather than whole kernals. Ingredients 3/4 cup dried white hominy corn (maiz trillado blanco) - about 2-1/2 to 3 cups when soaked - rinsed canned hominy can be substituted 2 tbsp canola oil 2 tbsp olive oil 1 medium onion, chopped 6-7 cloves garlic, minced, or finely chopped 1 red bell pepper, chopped 1 green bell pepper (or 2 Anaheim chilies), chopped 4 serrano peppers, finely chopped, some seeds removed 1 tbsp cumin 2 tbsp chili powder (I use Ancho) 1 10 oz can of Rotel tomatoes (or tomatoes with chilies) 4-5 bouillon cubes (vegetable flavor) 2 cups water (or reserved liquid from soaking) Cilantro, for garnish Grated cheddar cheese (optional) Directions To quick soak the hominy, place it in a pan and cover with triple depth of water. Bring to a boil, cover, and remove from heat. Allow to soak for about 2-3 hours, and then drain the water. You may need to check periodically to make sure there is enough water covering the hominy. Save the soaking water if you want to use it as a thickener for this or another dish. While the hominy is soaking (or almost ready), you can begin the rest of the process, starting with chopping all the vegetables. The pieces should be fairly small, but not minced, except for the garlic and serrano peppers. Heat the oils in a large saucepan (Mine is 4" deep) and add the chopped onion, peppers, and garlic. Saute for a few minutes, or until the onion becomes a bit translucent - it does not need to cook thoroughly, and you do not want to make the vegetables too soft. Turn off the heat, and stir in the cumin and chili powder. Add the canned tomatoes, bouillon cubes, water, and drained hominy. Bring to a boil, and cook covered for about 20 minutes. Serve in individual soup bowls with chopped cilantro, stirred in at the last minute. You can also add grated cheese if desired. Some people add lime juice, but I prefer to leave it out. It is traditional to serve this with shredded cabbage and fresh lime juice, but I did not know this when I made up this recipe. Mine is vegetarian, but it is usually made with pork in Mexico. Lars...See MoreDo you have a favorite canned salmon recipe?
Comments (12)SEAFARER'S SALMON PIE IN PARMESAN CRUST 1 15.5-oz can salmon 1 lg. onion, diced 2 tbsp. butter 1 16-oz container sour cream or yogurt 4 eggs 1 1/2 c. shredded cheese 1 tsp. dill weed crumbled 1/4 tsp. salt Combine all above ingredients and pour into Parmesan crust. Bake at 375 degrees for 65 to 70 minutes. Cool 15 minutes in pan. Serves 6. PARMESAN CRUST 1 1/2 c. flour 1/2 c. Parmesan cheese 3/4 c. shortening 2 to 4 tbsp. water Combine flour and cheese, cut in shortening until mixture resembles small peas. Sprinkle with 2 tbsp. water, form into ball, add more water if needed. Press into bottom and up sides of pie pan. Bake at 375 degrees for 10 minutes. Salmon in Cream Sauce over Pasta 12 ounces fresh linguini or other thin pasta 1/2 cup butter 1 cup fresh or thawed frozen peas 1 cup heavy (whipping) cream 2 cups flaked cooked salmon 1 cup freshly grated Parmesan cheese Salt and pepper to taste 1 dash nutmeg to taste 1/4 cup minced fresh parsley Cook the pasta in 4 quarts boiling water (about 12 minutes for dried and 2 minutes for fresh). Meanwhile, melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute (about 3 minutes for fresh peas and 1 minute for thawed). Add the remaining 6 tablespoons butter and cream, reduce the heat to low, and cook, stirring occasionally, about 5 minutes Add the salmon, 1/2 cup of the Parmesan, salt, pepper, and nutmeg to taste. Simmer until the cheese melts and the salmon is heated through, about 2 minutes.The sauce should not boil. Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta, add the parsley, and gently toss to mix. Serve immediately. (The rest of the cheese may be used as a topping at serving time). This recipe for serves/makes 4...See MoreDo You Have a Favorite Gooseberry Pie Recipe?
Comments (4)Hoosier Gooseberry Pie 1 9 inch unbaked double pie crust 4 C gooseberries 1 3/4 C sugar 2 Tbs minute tapioca 2 Tbs butter 1/8 tsp salt 1/2 tsp nutmeg Gently wash berries and remove stems.Pat dry. Place berries, sugar, tapioca, butter, salt, and nutmeg in a large saucepan over low heat. Stir frequently an cook till sugar is melted and berries are soft. Let cool. Pour into pie shell and cover with a top crust. Bake at 400 15 min. Reduce heat to 350 and bake 30 min longer....See MoreDo You Have A Favorite Zucchini Recipe?
Comments (12)I slice it and saute it in olive oil. Then I serve it over linguine with lots of Parmesan. I don't remember the name for it....they were making it on a PBS fundraiser show. I also add some onions and mushrooms to mine usually. I like it sliced and breaded and fried, also stuffed with a hamburger and tomato mixture, topped with cheese. Sometimes just stir fried and served with steak. I made zucchini fritters awhile back and they were good too, but I didn't save the recipe. I grated them and formed them into patties and pan fried them. I can't remember what else I added as a binder or mixed with them....See MoreRelated Professionals
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