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Recipes
Tomato-Rich Fish Stew
By zeenieme
In a pan, simmer sun-dried tomatoes in 1 1/2 cups water until very soft; discard water
- 3 1/2 ounces sun-dried tomatoes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped 1 green bell pepper, chopped 2 8-ounce bottles clam juice
- 2 - 14-ounce cans diced tomatoes (no salt added)
- 1 cup dry red wine (or substitute broth or tomato juice
- 4 garlic cloves, crushed
- 4 tablespoons fresh herbs (such as thyme, rosemary or basil or 11/2 teaspoons dried
- 2 bay leaves
- 1/2 cup kalamata olives, sliced
- 1 - 15 ounce can navy beans (white beans) drained and rinsed
- 1 pound firm fish (grouper, tilapia or tuna) cut in 2-3 inch chunks
- 2 teaspoons fennel seeds, lightly crushed
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon saffron threads, crushed (optional)
Beef Stew with Dilly Dumplings
By zeenieme
In a large re-sealable plastic bag, combine the flour, 19 teaspoon salt and pepper
- Dumpling:
- 1/3 cup all-purpose flour
- 1 1/8 teaspoons salt, divided
- 1/4 teaspoon pepper
- 2 pounds lean beef stew meat, cut into 1-inch cubes
- 2 tablespoons canola oil
- 4 cups water
- 2 cups cubed peeled potatoes
- 2 cups sliced fresh carrots
- 2 medium onions, chopped
- 1 1/2 cups sliced celery
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 cups all purpose flour
- 1 tablespoon minced fresh parsley
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dill weed
- 1 egg, lightly beaten
- 2/3 cup fat-free milk
- 1 tablespoon canola oil
Vegetable Bean Dip
By zeenieme
Pour marinade over bean mixture Refrigerate and drain before serving
- can each, drained and rinsed:
- black eyed peas
- pinto beans
- black beans
- red beans
- 1 can shoe peg (white) corn - drained
- 1 small jar pimento - drained and diced
- 1 medium onion - diced
- 1 cup chopped celery
- 1 cup chopped green pepper
- 2 finely chopped jalapeno peppers
- (Can use a can of beans with diced jalapeno peppers inside)
- Bring following ingredients to a boil and pour over the beans and veggies.
- 1 tsp salt
- 1/2 tsp pepper
- 1 T water
- 3/4 cup cider vinegar
- 1/2 cup oil
- 1 cup sugar
Mushroom Dip - Karen Bryant
By zeenieme
Serve warm with veggies, crackers or bread and or bread sticks
- Blend in food processor. Then pour into sauce pan and add:
- 1 C chopped portobello mushrooms
- 1 shallot
- 1 clove garlic
- salt and pepper
- 1 can cream of mushroom soup-healthy request
- 1 8 Oz cream cheese (Use 1/3 less fat kind)
- Blend until cheese is melted then add:
- 2 tsp. tabasco sauce.
- Add more salt and pepper if needed
Cheddar Potato Strips
By zeenieme
In a greased 13 x 9 x 2 inch baking dish, arrange potatoes in a single layer
- 3 large potatoes, cut into 1/2 inch strips
- 1/2 cup milk
- 1 tablespoon butter or margarine
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1 tablespoon minced fresh parsley
Pan-Roasted Rack of Lamb
By zeenieme
Preheat the oven to 400 degrees
- 2 1/2 pound french rack of lamb
Butternut Squash Soup
By zeenieme
Cut squash into eight large pieces
- 3 pounds unpeeled butternut squash, halved and seeded
- 2 large unpeeled onions
- 1 small garlic bulb
- 1/4 cup olive or vegetable oil
- 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
- 3 to 3 1/2 cups chicken broth
- 1/2 cup whipping cream
- 3 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Fresh thyme sprigs, optional
Cucumber-Dill Dressing
By zeenieme
Combine all ingredients in a large bowl
- 2 cucumbers, seeded and cut into 1/4 inch dice
- 2 cups mayonnaise
- 2 cups sour cream
- 1 small onion, finely diced
- 1 large garlic clove, finely chopped
- 1/4 cup finely chopped fresh dill
- 1 tsp freshly ground pepper
- 1/2 cup white vinegar
Barbeque Beef
By zeenieme
Cook in crock-pot until tender and can be shredded into pieces
- one chuck roast
- 1 pork roast
- 3 cups or more water
- 2 onions
- 2-3 stalks celery
- Salt and pepper
- Open Pit barbeque sauce
Old-Fashioned Chili Con Carne
By zeenieme
Brown ground beef, onion and garlic in oil
- 2 pounds ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon oil
- 3 1/3 cups drained, cooked or canned pinto beans
- 1 can (14 1/2 to 16 ounce) tomatoes
- 1 2/3 cups drained, cooked or canned red kidney beans
- 1 cup water
- 1 can (8 ounce) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- Corn tortillas