Zeenieme's profile page
Recipes
Shirley's Salad
By zeenieme
Blend with electric mixer until sugar dissolves
- Dressing:
- Boston lettuce, red leaf, etc. or mixed greens
- Cantaloupe balls
- Blueberries
- Mango
- Dried cherries
- Crumbled Roquefort
- 1/2 cup sugar; salt to taste; 1 tsp dry mustard; 1 tsp grated onion; 1/4 cup white vinegar.
Brie Cheese with apple - Mary Campbell
By zeenieme
Bake at 325 degrees 10 to 15 minutes
- 1 round of Brie - 16 ounce
- 2 Granny Smith apples, peeled and chopped
- 1/2 cup chopped pecans
- 1/3 cup brown sugar
- 2 T Kalula
Plum Island Sound Clam Chowder
By zeenieme
1. Drain clams in a colander over a bowl, reserving juice
- 4 (6 1/2 ounce) chopped clams or 1 1/2 cups chopped fresh clams
- 2 (8 ounce) bottles clam juice
- 5 slices center-cut bacon, cut into 1/2 inch pieces
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 1/2 teaspoons butter
- 2 cups cubed red potato
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 2 1/4 cups evaporated fat-free milk
- 1 1/2 cups 1% low-fat milk
- 1 1/2 tablespoons dry sherry
- 1 tablespoon chopped fresh parsley
Northwest Salmon Chowder
By zeenieme
In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender
- 1/2 cup each chopped celery, onion and green pepper
- 1 garlic clove, minced
- 3 tablespoons butter or margarine
- 1 can (14 1/2 ounces) chicken broth
- 1 cup uncooked diced peeled potatoes
- 1 cup shredded carrots
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 to 3/4 teaspoon dill weed
- 1 can (14 3/4 ounces) cream-style corn
- 2 cups half and half cream
- 1 3/4 to 2 cups fully cooked salmon chunks or 1 can (14 3/4 ounces) salmon, drained, flaked, bones and skin removed
French Onion Soup
By zeenieme
Fry onions in butter until golden brown
- 2 cups Spanish onion (sliced thin)
- 4 Tablespoons butter
- 4 beef bouillon cubes
- 1 can beef broth
- 2 cups water
- 1/4 cup Sauterne wine (optional)
Beef Stuffed Tomaotes
By zeenieme
Cut tops from tomatoes. Scoop out centers, chop center portion and set aside
- 4 large ripe tomatoes
- 1/2 pound ground beef
- 1 small clove garlic, minced
- 2 tablespoons snipped parsley
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup soft bread crumbs
- 1 tablespoon butter or margarine, melted
Vegetarian Chili
By zeenieme
Put onions, garlic and water in a large nonstick skillet over medium heat
- 1 1/2 cups finely chopped onions (about 12 ounces)
- 1 1/2 teaspoons minced garlic
- 1/4 cup water
- 3 cans (10 1/2 ounces each_ red kidney beans, rinsed and drained
- 1 1/2 cups low-sodium tomato juice
- 1 large ripe tomato, cut in 1/4 inch pieces (1 cup)
- 1 can (4 ounces) chopped green chilies, undrained
- 1 1/4 teaspoons chili powder
- 1 teaspoon dried oregano leaves, crumbled
- 1 teaspoon ground cumin
- 1/2 teaspoon dry, low-sodium all purpose seasoning (from a jar)
- 2/3 cup shredded Cheddar cheese (optional)
Pear and Dried-Cherry Crisp with Nutmeg-Walnut Strusel
By zeenieme
For Streusel: Whisk first 4 ingredients in medium bowl
- Streusel:
- 1 1/4 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
- 1 1/2 cups coarsely chopped walnuts
- Filling:
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/4 cup orange juice
- 2 teaspoons finely grated orange peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups dried tart cherries (ounces)
- 4 1/2 pounds ripe Bosc pears, peeled, cored, but into 1-inch cubes (about 8 cups)
- Lightly sweetened whipped cream or vanilla ice cream
Tomato - Saffron Vinaigrette
By zeenieme
Preheat over to 450 degrees
- 2 plum tomatoes, halved lengthwise
- 2 tsp plus 1/2 cup extra-virgin olive oil
- 1/2 cup dry white wine
- 2 T thinly sliced shallot
- 2 garlic cloves, chopped
- Pinch of saffron threads
- 2 T red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp honey
Minestrone Soup
By zeenieme
In a large soup pot, saute onions, celery, carrots and garlic in olive oil
- 1/4 cup olive oil
- 1 large onion, diced
- 1 stalk of celery, diced
- 2 medium carrots, peeled and diced
- 4 cloves of garlic, chopped
- 1 large Yukon gold potato or 2 small red potatoes, diced
- 2 small zucchini, diced
- 1 cup of fresh or frozen peas
- 2 cups of fresh spinach, rough chopped
- 4 ripe tomatoes, diced or a 4 ounce can of tomato sauce
- 1/4 cup fresh basil, chopped
- 1 1/2 cups Northern white or pinto beans
- 4 quarts of low-sodium chicken stock
- 1 1/2 cups elbow macaroni or broken pieces of pasta
- salt and pepper to taste
- 1/2 cup Parmesan cheese