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Recipes
Chicken Minestrone Soup - Theresa Francavilla
By zeenieme
Bring broth to a boil. Add tomato paste, Tabasco, and dried herbs
- 5 cans chicken broth
- 1 Tablespoon tomato paste
- 1 1/2 teaspoon Tabasco sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 cup fresh basil, sliced into thin ribbons
- 1 1/2 cups peeled and diced butternut squash
- 1 Tablespoon corn oil
- 1 Tablespoon butter
- 1 large onion, diced
- 3 fresh tomatoes, chopped
- 1/2 pound fresh spinach, cut into strips
- 15 ounce can chickpeas, with their liquid
- 2 cloves garlic, crushed
- 2 cups diced, cooked chicken
- 6 ounces bow-tie noodles, cooked
- Parmesan cheese
Spinach Crab Chicken
By zeenieme
For sauce, in a skillet, saute the onion, mushrooms and celery in butter until tender
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh mushrooms
- 1/4 cup finely chopped celery
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt, divided
- 1 cup chicken broth
- 1/2 cup milk
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/8 teaspoon white pepper
- 1/2 cup dry bread crumbs
- 1 can (6 ounces crabmeat, drained, flaked and cartilage removed)
- 12 fresh spinach leaves, chopped
- 1 tablespoon minced fresh parsley
- 1 cup (4 ounces) shredded Swiss cheese
- Hot cooked rice
Horseradish Cream
By zeenieme
Mix sour cream, horseradish, green onions, parsley, and lemon juice in small bowl
- 1 1/2 cups sour cream (about 12 ounces)
- 1/2 cup prepared white horseradish (about one 5- ounce jar)
- 1/4 cup thinly sliced green onions
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh lemon juice
- Coarse kosher salt
Clam Chowder
By zeenieme
1. Combine 1/2 cup onion, wine, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil
- 1 1/2 cups chopped onion, divided
- 1/2 cup unoaked chardonnay
- 3 1/2 pounds littleneck clams
- 1 (8 ounce) bottle clam juice
- 1 bay leaf
- 1 Tablespoon butter
- 1 slice bacon, chopped
- 3 cups diced red potato
- 1/2 cup chopped celery
- 1/8 teaspoon ground red pepper
- 3 tablespoons all-purpose flour
- 1/3 cup water
- 3/4 cup half and half
- 3/4 cup 2% reduced-fat milk
- 2 tablespoons chopped chives
- 1 teaspoon chopped thyme
Steamed Clams Fagioli
By zeenieme
Heat the oil in a Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/8 to 1/4 teaspoon crushed red pepper
- 1/4 cup dry white wine
- 1 (14.5 ounce) can diced tomatoes, undrained
- 3/4 cup fat-free, less sodium chicken broth
- 1/4 cup clam juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (15.5 ounce) can cannellini beans, rinsed and drained
- 24 littleneck clams
- 8 (1/2 inch thick) slices whole-wheat French bread baguette toasted
Spinach Rice Bake
By zeenieme
Cook spinach according to package directions; drain well
- 1 package (10 ounces) frozen chopped spinach
- 1 cup cooked long grain rice
- 1 cup (4 ounces) shredded cheddar cheese
- 2 eggs, lightly b eaten
- 1/3 cup milk
- 3 tablespoons finely chopped onion
- 2 tablespoons minced fresh parsley
- 2 tablespoons butter or margarine, softened
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dried thyme
- 18 to 1/4 teaspoon ground nutmeg
Cheese Dip - Dorie Umlor
By zeenieme
Mix together and chill
- 1 8 ounce Cracker Barrell Cheddar Cheese Tub
- 1 8 ounce package cream cheese
- 2 tsp chopped pimento
- 2 tsp chopped green pepper
- 2 tsp onion
- 1 tsp Worcestershire sauce
- 1/2 tsp lemon juice
Grilled Caesar Salad
By zeenieme
Grilled Caesar Salad
- 1/3 cup plus 1 tablespoon extra virgin olive oil
- 2 cups rye bread, crusts removed, cut into 1/2 inch cubes
- 1 pound boneless, skinless chicken
- 1/2 teaspoon each salt and pepper, divided
- 4 anchovy fillets, chopped
- 2 teaspoons minced garlic
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 dashes red pepper sauce
- 1 large head romaine lettuce, torn
- 3 tablespoons freshly grated Parmesan cheese
Bombolina Baked Chicken
By zeenieme
Preheat oven to 350 degrees
- l pound rigatoni pasta
- 3 cups peeled and diced fresh tomatoes
- 1 cup sliced mushrooms
- 2 teaspoons chopped garlic
- 1/2 cup chopped parsley
- salt and pepper to taste
- 2 cups shredded mozzarella (1 1/2 cups for pasta, 1/2 cup for chicken)
- 1 Tablespoon cooking oil
- 6 boneless chicken breast halves
- 2 cups Newman's Own Tomato Basil Bombolina Pasta Saucer
- 1/2 cup grated Parmesan cheese for garnish
Warm Artichoke-Olive Dip
By zeenieme
Preheat over to 375 degrees
- 1 8 ounce package frozen artichoke hearts, thawed
- 3/4 cup (packed) fresh basil leaves plus additional for garnish
- 1 cup finely grated Parmesan cheese
- 3/4 cup green-olive tapenade
- 1 5.2 ounce garlic and herb cheese (such as Boursin)
- Assorted sliced crusty breads