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Recipes
Curried White Bean Dip
By SarahJD60
In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper,...
- One 15-ounce can cannellini beans, drained and rinsed
- 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons Madras curry powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/8 teaspoon cayenne pepper
- 1 clove garlic, peeled and halved
- Zest of 1/2 large lemon
- Whole Wheat Pita Chips, recipe follows
- Whole Wheat Pita Chips
- 4 whole wheat pita breads
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Cauliflower Soup and Garlic and Cheese Sourdough "Dippers"
By SarahJD60
Recipe courtesy Rachael Ray
- Coarse salt and coarse black pepper
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 2 small heads cauliflower, or 1 large, cut into small bunches of florets
- 3 ribs celery and leafy tops from the heart of stalk, finely chopped
- 1 medium onion, chopped
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 quart chicken broth
- 1 cup half-and-half or whole milk
- Hot sauce, optional
- 3 tablespoons chopped fresh parsley leaves or chives, for garnish
- 1/2 cup grated Parmesan, for passing at the table
- 3 sandwich size sourdough English muffins (recommended: Thomas' brand) split
- 3 tablespoons butter
- 1 garlic clove, minced
- Grated cheddar and Parmesan
- Paprika
Mexican Pesto Pork Tacos
By SarahJD60
1 Heat oven to 325°F. In medium microwavable bowl, shred pork; discard juice
- Filling
- 1 package (17 oz) refrigerated fully cooked pork roast au jus
- 2 tablespoons orange juice
- 1/2 teaspoon ground cumin
- 1 medium tomato, chopped (3/4 cup)
- 1 medium avocado, pitted, peeled and chopped (3/4 cup)
- 2 teaspoons lime juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- Pesto
- 1 1/2 cups lightly packed fresh cilantro sprigs
- 3/4 cup Fisher® Spanish Peanuts
- 2 to 3 cloves garlic
- 1 jalapeño chile, seeded, chopped
- 1/4 cup CRISCO® Pure Olive Oil
- Taco Shells and Cheese
- 1 box (4.7 oz) Old El Paso® Stand ‘N Stuff® Taco Shells (10 shells)
- 1 cup shredded Monterey Jack cheese (4 oz)
- Garnishes, if desired
- Lime and orange wedges
- Fresh cilantro sprigs
Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup
By SarahJD60
Recipe courtesy Rachael Ray
- Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
- 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
- 1 red bell pepper, split and seeded
- 1 pound chicken breast tenders
- 1 teaspoon poultry seasoning, 1/3 palm full
- 1 teaspoon cumin, 1/3 palm full
- Salt and pepper
- 1 small to medium zucchini, small dice
- 1 medium yellow skinned onion, chopped
- 3 cloves garlic, chopped
- 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
- 1 can stewed tomatoes, 28 ounces
- 1 can tomato sauce, 8 ounces
- 3 cups chicken stock, available in re-sealable paper containers on soup aisle
- 4 cups blue corn tortilla chips, broken up into large pieces
- 1 cup shredded cheddar or pepper Jack cheese
- 1/2 cup sour cream
- 1/4 red raw onion, chopped
- 2 to 3 tablespoons chopped cilantro or parsley leaves
- 1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Easy Chicken and Cheese Enchiladas
By SarahJD60
1 Heat oven to 350°F. In medium bowl, mix soup, sour cream, chiles and cumin
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French Onion Soup
By SarahJD60
Recipe courtesy Paula Deen
- 8 onions, sliced
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons all-purpose flour
- 8 cups beef stock
- 1/4 cup dry white wine
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper
- 1 loaf French bread
- 2 cups grated Gruyere
Peanut Butter Granola Bars
By SarahJD60
Recipe courtesy Giada De Laurentiis
- Vegetable cooking spray
- 1 egg white
- 1/2 cup chunky peanut butter
- 1/3 cup brown sugar
- 1/4 cup honey
- 1/2 cup (1-stick) unsalted butter, melted
- 2 cups old fashioned oats
- 1/4 cup slivered almonds, toasted, *see Cook's Note
- 1/3 cup miniature chocolate chips
Turkey-Stuffed Peppers
By SarahJD60
Directions In a large saucepan, cook peppers in boiling water for 3 minutes
- 2 large green peppers, tops and seeds removed
- 1/2 pound ground turkey
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 tablespoons butter or margarine
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup milk
- 1/2 cup chopped tomato
- 4 tablespoons shredded Cheddar cheese, divided
Cheddar Cheese Baked Potato Soup
By SarahJD60
Recipe courtesy Sandra Lee, 2007
- 1 baking potato
- 2 (10-ounce) cans Cheddar cheese soup
- 2 1/2 cups low-sodium chicken stock
- 1/4 cup real bacon pieces
- Sour cream, for garnish
- Green onion, finely chopped, optional for garnish
Chicken Portobello Stroganoff Recipe
By SarahJD60
Directions In a large skillet, cook the chicken, mushrooms and onion in oil over medium-high heat until meat is no...
- 1 pound ground chicken
- 12 ounces baby portobello mushrooms, halved
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3 tablespoons white wine or chicken broth
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup (8 ounces) sour cream
- Hot cooked egg noodles or pasta