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Recipes
Ensalada la Delicia (Cucumber, Avocado Salad) Dominican Republic
By zeenieme
Mix with Balsamic Vinegar, Oregano, Salt, Pepper and Olive Oil
- Cucumbers
- Avocados
- Onion
- Tomato
Hearty Italian vinaigrette
By zeenieme
In blender, mix all ingredients until well combined
- 6 tablespoons virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 2 tablespoons chili sauce
- 1 1/2 teaspoons Worcestershire sauce
- 1 clove garlic, minced
- 1 1/2 teaspoons minced fresh parsley
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly grated Parmesan cheese
Rice, Broccoli and Cheese Cups
By zeenieme
Preheat oven to 350 degrees
- 1 cup Minute White Rice, uncooked
- 1 cup chicken broth
- 1 1/2 cups frozen chopped broccoli, thawed, drained
- 2/3 cup Kraft Shredded Mozzarella Cheese
- 1/4 cup Kraft Ranch Dressing
- 2 eggs,lightly beaten
Chopped Chicken Salad with Grapes and Mint
By zeenieme
In a large bowl, toss all the ingredients together
- 1 heart of romaine, coarsely chopped
- 1 pint grape tomatoes, halved
- 1 medium seedless cucumber, peeled and cut into 1/2 inch dice
- 1 cup corn kernels
- 1 cup diced cooked chicken
- 1/2 cup halved green grapes
- 3 oz feta cheese, crumbled (1/2 cup)
- 3 T extra virgin olive oil
- 2 T finely chopped mint
- 2 T finely chopped basil
- 2 T red wine vinegar
- 1 T fresh lime juice
- Salt and freshly ground pepper
Scotch Barley Broth
By zeenieme
Combine meat, barley, onion, leek, carrots, turnip, celery, grated carrot, salt and pepper and water in a large pot
- 2 pounds mutton or lamb (neck, breast, or shank) cut in small pieces. (Can use a beef soupbone)
- 1/2 cup pearl barley
- 1/2 cup chopped onion
- 1 leek
- 3/4 cup chopped carrots
- 3/4 cup chopped turnip
- 3/4 cup chopped celery
- 1 grated carrot
- Salt and pepper
- 2 quarts water
- 1 cup peas, fresh or frozen
- 2 tablespoons parsley
Lamb Meatballs in Tomato Suce
By zeenieme
1. Place tabbouleh in a large heatproof bowl; add 1 cup boiling water, cover and let stand 30 minutes
- 1 (5.25 ounce box tabbouleh mix, minus spice packet
- 2 pounds ground lamb
- 1 yellow onion, finely chopped
- 1 large garlic, clove, finely chopped
- 1 tablespoon dried mint flakes
- 1 tablespoon dried parsley flakes
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground pepper, divided
- 3/4 teaspoon ground cumin, divided
- 1/2 teaspoon ground cinnamon, divided
- 4 tablespoons extra-virgin olive oil
- 2 (15 ounce) cans tomato sauce
- 2 large whole bay leaves
Chicken Salad - Jean Armstrong
By zeenieme
To the chicken, add the grapes, walnuts, celery, pineapple, oranges and macaroni
- Chicken - cup up into bite size pieces
- Red or green grapes
- 1 small can chunk pineapple tidbits drained. Save juice.
- 1/2 cup chopped walnuts or almonds
- 3 stalks chopped celery
- 1 small can mandarin oranges, drained
- 1 cup cooked shell macaroni (Jean used 2 cups)
- Miracle whip salad dressing mixed with 1/4 cup of the pineapple juice
Hearty Barley Soup
By zeenieme
Cover tightly and cook soup bones, water, salt and pepper in soup kettle slowly for 1 hours
- 2 pounds soup bones
- 2 quarts water
- 1 1/2 tablespoons salt
- 1/4 teaspoon pepper
- 1/4 cup pearled barley
- 1 cup carrots, cut up
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- 1 can (16 ounces) tomatoes
Smoked Cheddar-Stuffed Mushrooms
By zeenieme
1. Preheat over to 400 degrees 2
- Cooking Spray
- 1/4 cup minced shallots (about large)
- 1 garlic clove, minced
- 40 medium button mushrooms (about 1 pound)
- 1/4 cup dry breadcrumbs
- 2 T chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 ounces smoked cheddar cheese, diced
- 1 tsp olive oil
- 1 tsp water
Slow-Cooker Beef and Barley Soup
By zeenieme
In a food processor, pulse the tomatoes and their juice until smooth, about 15 seconds
- 28-ounce can diced tomatoes
- 2 tablespoons vegetable oil
- 3 medium yellow onions minced
- 1/4 cup tomato paste
- 1 tablespoon minced fresh thyme, or 1 teaspoon dried
- Salt
- 1/2 cup dry red wine
- 2 cups low-sodium chicken broth
- 2 cups low-sodium beef broth
- 2 carrots, peeled and cut into 1/2 inch pieces
- 1/3 cup soy sauce
- 1/4 cup pearl barley
- 2 pounds blade steak, trimmed and cut into 1/2 inch
- Ground black pepper
- 1/4 cup mined fresh parsley