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Recipes
Lickety Split Pea Soup
By gizgaab
1. Boil the split peas in 6 cups of water
- 1 cup split peas, rinsed, then soaked overnight in 3 cups of water
- 2 tablespoons of butter
- 2 small leeks or onions, chopped
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon thyme
- 1 teaspoon chopped parsley
- 1/2 stalk celery, chopped
- 1 carrot, chopped
- 1/2 cup frozen peas
- garnish: carrot curls or parsley sprigs
Bechamel Sauce
By gizgaab
Bechamel Sauce from garden Club
- BECHAMEL SAUCE
- 1 stick of unsalted butter
- 1 cup of flour
- 1 qt. whole milk, warm
- freshly grated nutmeg or ground nutmeg - about a teaspoon
- salt to taste
Oven-Baked Split Pea and Lentil Soup
By gizgaab
Rinse and drain split peas and lentils
- 1/2 cup split peas
- 1/2 cup lentils
- 5 cups chicken or vegetable broth
- 3/4 cup sliced carrots
- 3/4 cup sliced celery
- 1 medium red sweet pepper, chopped (about 1 cup) or 1/4 cup chopped roasted red sweet pepper
- 1 medium onion, chopped
- 1 bay leaf
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/4 cup nonfat plain yogurt
- 1/4 cup chopped, unpeeled cucumber
Cioppino
By gizgaab
Heat the oil in a very large pot over medium heat
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons salt
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more to taste
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 5 cups fish stock
- 1 bay leaf
- 1 pound manila clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 pound uncooked large shrimp, peeled and deveined
- 1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
Raspberry Cheese Ball
By gizgaab
1. In a small mixing bowl, beat the cream cheese and mayonnaise until blended
- 4 * 4 ounces cream cheese, softened
- 1 * 1 cup mayonnaise
- 2 * 2 cups shredded Colby cheese
- 3 * 3 green onions, finely chopped
- 1 * 1 cup chopped pecans
- 1 * 1 Tsp. Cayenne Pepper
- 1/4 * 1/4 cup Raspberry Chipolte Sauce
- * Assorted crackers
Zucchini, Tomato and Herb Tart
By gizgaab
1. Preheat oven to 375 Degrees
- 1 sheet of puff pastry, thawed
- 1 cup Parmesan cheese, shredded
- 1 1/2 tablespoons basil, chopped
- 1 teaspoon chives, chopped
- 2 teaspoons oregano, chopped
- 1 clove garlic, minced
- 1 large zucchini, cut into thin rounds
- 8 grape or cherry tomatoes, cut in half
- 1 tablespoon olive oil
- 1 egg, beaten
- 2 tablespoons heavy cream
- Salt and pepper to taste
No Cream, Creamy Broccoli Soup
By gizgaab
COOK and stir carrots, onion, and celery in hot oil in large saucepot on medium-high heat for 3 minutes
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 tablespoons oil
- 2 cans (14 1/2 oz. each) chicken broth
- 2 cups water
- 2 small bunches fresh broccoli, trimmed, cut into 3-inch lengths (about 4 1/2 cups)
- 1/2 cup Minute Premium White Rice, uncooked
- 2 cups milk
- 1/4 cup Kraft Grated Parmesan Cheese
Basic Crepes
By gizgaab
For crepe batter, beat eggs and milk in a small bowl
- 2 eggs
- 3/4 cup milk
- 1/2 cup all-purpose flour
- 3/4 teaspoon sugar
Garlic French Vinaigrette
By gizgaab
from Gourmet magazine, 1991
- 2 Garlic Cloves
- 5 Tablespoons Heavy Cream
- 1/2 teaspoon Dijon-style mustard
- 2 tablespoons fresh lemon juice
- 1 Tablespoon olive oil
- salt and pepper
Zucchini & Tomatoes
By gizgaab
Recipe from Trax Farm
- 2 Slices of bacon ( can be left out )
- 8 small zucchini, cut into 1/2" slices
- 1/2 red onion, thinly sliced
- 1 pinch of salt
- 2 meduim tomatoes, cut into wedges
- 1/8 Teapspoon dried basil
- ground black pepper to taste
- 8 mini mozzarella balls, cut in half