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Recipes
Creamy Chicken and Rice Bake
By carabara14
Mix soup, water, rice, onion powder and black pepper in shallow 2 qt (2 L) baking dish
- 1 can (284 mL) CAMPBELL'S® Condensed Cream of Mushroom Soup
- 1 cup (250 mL) water
- 1 cup (250 mL) uncooked regular long-grain white rice
- 1/2 tsp (3 mL) onion powder
- 1/4 tsp (1 mL) ground black pepper
- 2 cups (500 mL) fresh (cut-up) or frozen vegetable mixture
- 4 boneless, skinless chicken breast halves
- 1 cup (250 mL) shredded cheddar cheese
Seared Scallops with Meyer Lemon Pesto
By carabara14
1. Place Meyer lemon in a food processor or mini-chop
- Meyer Lemon Pesto
- 1 Meyer lemon, seeded and cut into pieces
- 1/4 cup (50 mL) chopped fresh basil
- 1/4 cup (50 mL) chopped fresh mint
- 1 tsp (5 mL) chopped garlic
- 1/4 cup (50 mL) olive oil
- 1/4 cup (50 mL) grated Parmesan cheese
- Salt and freshly ground pepper
- Scallops
- 2 tbsp (25 mL) olive oil
- 8 large scallops
Candied Pecans
By carabara14
Prepare a large sheet of parchment paper or foil for cooling pecans
- 1 cup pecan halves
- 1/4 cup brown sugar
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
Chocolatey Chai Latte
By carabara14
In bowl and using electric mixer, beat cream until frothy
- 6 bagsPC Chocolatey Chai Herbal Tea
- PC Sugar, Chocolate & Cinnamon Blend Grinder
- 1/2 cup (125 mL)35% whipping cream
- 2 tbsp (25 mL)granulated sugar
- 2 cups (500 mL)water
- 2 cups (500 mL)2% milk
Heirloom Tomato Gazpacho
By carabara14
Preparation In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers
- 6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
- 1 medium red onion, cut into 1/4-inch cubes
- 3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
- 1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
- 1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
- 1/4 cup fresh cilantro, roughly chopped
- 2 tbsp red wine vinegar
- 1 lemon, juiced
- 1/2 tbsp Tabasco
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 8 tbsp aged balsamic vinegar
Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup
By carabara14
by Frances Mayes
- 2 Italian sausages, skins removed and meat crumbled
- 4 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 quarts chicken stock
- 1 cup white wine
- 6 thyme sprigs
- 1 bunch of kale, washed and chopped
- 4 cups cooked cannellini beans
Mushroom-and-Goat-Cheese-Stuffed Chicken Thighs
By carabara14
Preheat the oven to 350°
- 1 slice of bacon, finely chopped
- Stems from 1 pound of white button or cremini mushrooms, finely chopped (4 ounces)
- 1 shallot, minced
- Salt and freshly ground pepper
- 1 teaspoon chopped thyme
- 2 ounces fresh goat cheese (1/4 cup)
- 8 boneless chicken thighs with skin (3 to 4 ounces each)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon all-purpose flour
- 1/2 cup low-sodium chicken broth
Spicy Asian Chicken Soup
By carabara14
Preparation Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes
- 1 can (48 oz) nonfat chicken broth
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
- 2 tbsp fresh lime juice
- 1-inch piece fresh ginger, peeled and cut in 8 slices
- 3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
- 3 tbsp cornstarch
- 1 cup sliced shiitake mushrooms (or white button mushrooms)
- 1 cup snap peas (or snow peas)
- 1 red bell pepper, cored, seeded and julienned
- 1 tsp lime zest
- 2 tbsp chopped fresh cilantro
Poblano Corn Chowder with Shrimp
By carabara14
Preparation Mix 2 tablespoons butter and flour in small bowl to blend; set aside
- 4 tablespoons (1/2 stick) butter, room temperature
- 2 tablespoons all purpose flour
- 1 medium onion, coarsely chopped
- 3 celery stalks, coarsely chopped
- 2 large poblano chilies,* seeded, chopped
- 2 14 3/4- to 15-ounce cans cream-style corn
- 1 16-ounce package frozen corn kernels, thawed
- 2 14-ounce cans low-salt chicken broth
- 1 cup whipping cream
- 2 teaspoons sugar
- 1/2 teaspoon cayenne pepper
- 1 pound uncooked shrimp, peeled, deveined, coarsely chopped
- 6 tablespoons chopped fresh cilantro
Garlic and Herb Infused Olive Oil
By carabara14
Put the olive oil into a pan over low heat
- 1/2 cup good quality olive oil
- 2 twigs of rosemary
- 4 sprigs of thyme
- 2 sage leaves
- 4 sprigs of fresh oregano or marjoram
- 1/4 tsp crushed red pepper flakes
- 2 cloves of garlic, smashed and roughly chopped
- pinch of kosher salt and fresh cracked black pepper.