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Recipes
Hot Artichoke Dip - Judy Dolan
By zeenieme
Drain and dice artichoke hearts into small pieces
- Oven Temp 350 degrees
- Bake 35 minutes
- 2 14 ounce cans artichoke hearts
- 2 cups grated mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup mayonnaise
- Dash of garlic salt
Coconut Shrimp with Mango Sauce
By zeenieme
1. Preheat oven to 415 degrees
- 1 lime
- 2 mangos, halved, seeded, peeled, and chopped
- 1/4 cup honey
- 1/8 tsp cayenne pepper
- Snipped fresh cilantro
- 12 ounces fresh or thawed frozen peeled and deveined large shrimp
- 1 cup unsweetened flaked coconut (4 ounces)
- Lime wedges (optional)
Baked Spinach and Artichoke Dip
By zeenieme
1. Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted
- 2 (6 ounce) packages fresh baby spinach
- 1 T butter
- 1 (8 ounce) package 1/3 less fat cream cheese
- 1 garlic clove, chopped
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup light sour cream
- 1/2 cup shredded part-skim mozzarella cheese divided
- Fresh pita wedges or baked pita chips
Romaine Wedges with Tangy Blue Cheese Vinaigrette
By zeenieme
Combine first 4 ingredients in medium bowl to blend
- 1/2 cup extra-virgin olive oil
- 3 T white balsamic vinegar
- 1 1/2 tsp anchovy paste
- 1 garlic clove, pressed
- 1 cup crumbled Maytag blue cheese (about 4 oz)
- 2 small hearts of romaine, halved lengthwise
- 1/2 small red onion, thinly sliced
Charley's Chowder Soup - Chuck Muer
By zeenieme
1. Place olive oil in large pot, heat on stove until very hot 2
- 3 ounces oil
- 3 medium size cloves of garlic smashed
- 4 ounce onions, chopped fine
- 3 ounces celery, chopped fine
- a titch each of: oregano, basil and thyme
- 6 ounces stewed tomatoes chopped very fine
- 1 gallon water
- 2 pounds boneless fish (pollack or turbot)
- Salt to taste
- Clam juice
Creamed New Potatoes with Peas and Onions
By zeenieme
Cook potatoes in boiling water 15 to 20 minutes or until tender
- 12 small new potatoes ( 1 1/4 pounds)
- 1 (10 ounce) package frozen peas
- 3 tablespoons green onion, finely sliced
- 1 tablespoon tub margarine
- 1 tablespoon all-purpose flour
- 1 cup skim milk
- 1/4 teaspoon salt (optional)
- 1/8 teaspoon white pepper
- Dash of ground nutmeg
Cream Cheese and Pineapple Spread - Jean Armstrong
By zeenieme
Blend and Chill 2 hours
- 2 8 ounce packages cream cheese
- 1 large can crushed pineapple, drained well
- 1 1/4 cups chopped green pepper
- 2 T chopped onion
- 2 tsp salt
- 2 Cups chopped pecans
Smoked Fish Platter with Honey-Mustard Dill Sauce and Cucumber-Coriander Yogurt
By zeenieme
Honey-Mustard Dill Sauce - Stir all ingredients in medium bowl to blend
- Honey-Mustard Dill Sauce
- 1 cup mayonnaise
- 3/4 cup hot honey mustard
- 2/3 cup chopped fresh dill
- Cucumber-Coriander Yogurt
- 2 1/4 cups plain whole-milk yogurt
- 1 cup finely chopped unpeeled English hothouse cucumber
- 1/2 cup chopped fresh cilantro
- 1 T coriander seeds, coarsely cracked
- 1 T fresh lemon juice
- Smoked Fish
- 2 1/4 pounds assorted sliced smoked fish (such as peppered mackerel, salmon pastrami, sturgeon, black cod and trout).
- Lemon slices
- Fresh dill and parsley sprigs
Miniature Turkey Burgers
By zeenieme
Serve
- Add a little salt, pepper, and finely diced red onion, or your favorite herbs and spices, to ground turkey, and form small meatballs.
- Press between your hands (damped with water to prevent the meat from sticking to you) to make patties.
- Pan roast them in a nonstick pan, but be careful not to overcook them,
- Using a round cookie cutter, cut circles from slices of whole wheat break to form miniature buns.
- Offer a variety of condiments, such as Russian dressing, sauteed onion, cheese, and cherry tomatoes.
- Top with a slice of cherry tomato and lettuce leaf secured by a toothpick.
Mignons De Filet De Boeuf Sautes Madere
By zeenieme
Dry beef on paper towels. Heat 2 tablespoon of the butter and the oil in a heavy frying pan large enough to hold a...
- 1 to 1 1/2 pounds trimmed tenderloin, cut into 1 1/2 to 2 inch pieces
- 1/4 cup butter
- 1 tablespoon olive oil
- 2 tablespoons minced shallots or scallions
- 1/2 cup dry white wine or 1/3 cup white French vermouth
- 1 1/2 cups excellent beef bouillon
- 2 tablespoons cornstarch dissolved in 1/4 cup additional bouillon.
- Flavor additions as needed: pinch thyme, imported bay leaf, 2 tablespoons minced mushroom stems or 1 to 2 teaspoons duxelles or mirepoix vegetables, 1 teaspoon or so tomato paste or leftover fresh tomato sauce
- 1/3 cup dry (Sercial) Madeira
- Salt and pepper