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Recipes
Artichoke Bisque
By rhongaut
Saute onions, celery and garlic in melted butter for 8 minutes
- 1 clove garlic, chopped
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 3/4 cup green onions, chopped
- 2 cans chicken broth (10.5 oz. cans)
- 2 cans artichoke hearts (14 oz. cans)
- 1/4 lb. butter
- 1/4 cup flour
- 1/4 tsp thyme
- 1/8 tsp pepper
- 2 bay leaves
- 1/4 tsp salt
- 1 qt. half and half
Cranberry Nut Bread
By rhongaut
Preheat oven to 350 degrees
- 1 Tbs. all purpose flour
- 1 1/2 cups fresh cranberries, coarsely chopped
- 1/2 cup walnuts, chopped
- 2 Cups all purpose flour, sifted
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup sugar
- 1/4 cup vegetable shortening
- 1 egg, slightly beaten
- 3/4 cup orange juice
- 1 Tbs. grated orange rind
Italian Style Chili
By rhongaut
Remove casings from sausage and discard; brown sausage and ground beef in a Dutch oven over medium-high heat, stirr...
- 1 lb. Italian Pork Sausage
- 1 lb. lean ground beef
- 1/3 cup Chili Seasoning Mix (recipe below)
- 2 cans Diced tomatoes with green pepper, celery and onion (14.5 oz. can)
- 2 cans tomato sauce (8 oz.)
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 small zucchini, diced
- Chili Seasoning Mix
- 3/4 cup Chili Powder
- 2 Tbs.ground Cumin
- 2 Tbs. dried Oregano
- 2 Tbs. Dried minced Onion
- 2 Tbs. Seasoned Salt
- 2 Tbs. sugar
- 2 tsp. Dried minced garlic
- Stir all ingredients together. Store seasoning mix in an airtight container up to 4 months at room temperature.
- Shake or stir well before using.
Fiesta Chowder
By rhongaut
Combine flour and 2 Tbs. fajita seasoning in a heavy duty zip top plastic bag; ad chicken
- 3 Tbs. Flour
- 1 pkg. Fajita seasoning
- 4 boneless, skinless chicken breasts, cubed
- 3 Tbs. vegetable oil
- 1 Onion (med.) minced
- 1 tsp. garlic, minced
- 1 can Mexi-corn, drained (15 1/4 oz can)
- 1 can Mexican style stewed tomatoes (15 1/2 oz can)
- 1 can green chiles, chopped (4.5 oz can)
- 3 cups water
- 1 cup uncooked instant brown rice
- 1 can condensed nacho cheese soup (10 3/4 oz can)
- 3 Tbs. fresh cilantro, chopped
- 1 Tbs. fresh lime juice
Greek Panzanella
By rhongaut
Heat 3 Tbs. olive oil in a large saute pan
- Vinaigrette:
- Good Olive Oil
- 1 small French bread, but into 1 inch cubes (6 cups)
- Kosher salt
- 1 hothouse cucumber, seeded and sliced 1/4" thick
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 pint cherry tomatoes, cut in half
- 1/2 small red onion, thinly sliced in half rounds
- 1/2 lb. feta cheese, cut in 1/2" cubes
- 1/2 cup kalamata olives, pitted
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 1/2 tsp Dijon mustard
- 1/4 cup good red wine vinegar
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 cup good olive oil
French-style Potato Salad
By rhongaut
Boil potatoes in chicken broth
- 3 lbs. small red-skinned potatoes
- 4 cups chicken broth
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- salt and pepper
- 3 tbs. Dijon mustard
- 2 tbs. extra virgin olive oi
- 1/3 cup fresh chervil or parsley, chopped
- 2 shallots, thinly sliced
Sweet Potato Souffle
By rhongaut
Add all ingredients together and mix well
- 3 1/2 cups sweet potatoes, cooked and mashed
- 1 cup sugar
- 1/2 cup half and half
- 2 eggs
- 2 tsp. salt
- 2 tsp. vanilla
- 1/2 cup butter or margarine, melted
- Topping
- 1 cup brown sugar
- 1 cup chopped pecans
- 1/2 cup flour
- 1 cup coconut
- 3/4 cup melted butter
Greek Salad II
By rhongaut
In a large bowl, combine the cucumber, tomato, onion and pepper
- 1 English cucumber
- 5 tomatoes, diced
- 1 green pepper, seeded and finely diced
- 1 medium red onion, thinly sliced
- 11 oz. kalamata olives
- 7 oz. feta cheese
- 2 Tbs. capers
- 1 Tbs. dried oregano
- 1/2 cup olive oil
- 2 Tbs. red wine vinegar
- drop balsamic vinegar
- salt and freshly ground black pepper
Marinated Tomatoes
By rhongaut
Cut tomatoes into 1/2 inch thick slices and arrange in a large shallow dish; set aside
- 3 large tomatoes
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 clove garlic, crushed
- 1 TBS. chopped parsley
- 1 TBS chopped basil
- 2 TBS chopped onion
LaMadeleine's Tomato Basil Soup
By rhongaut
Combine tomatoes, juice and/or stock in a dutch oven
- 4 cups whole peeled tomatoes, crushed
- 4 cups tomato juice or part tomato juice/part chicken
- stock
- 12-14 washed fresh basil leaves
- 1 cup heavy cream
- 1/4 lb. sweet, unsalted butter (1 stick)
- 2 slices stale bread
- 1/4 cup grated Italian cheese
- salt and cracked black pepper to taste