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Recipes
Potato Leek Soup
By Rachel-2
Cook potatoes in chicken stock until soft
- 5 pounds white potatoes, peeled and quartered
- 6 cups chicken broth
- 2 leeks, bulb only
- 1/2 cup butter
- 1/4 cup white wine
- salt to taste
- 1/4 teaspoon freshly ground white pepper
Dill Dip
By Rachel-2
Mix Chill and serve with fresh veggies
- 1 cup sour cream
- 1 cup mayonnaise
- 2 1/2 teaspoons dill
- 2 1/2 teaspoons dry parsley
- 2 1/2 teaspoons dry minced onion
- 2 1/2 teaspoons seasoned salt
Mexican Salad
By Rachel-2
In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato...
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, drained
- 3 cups frozen corn kernels
- 1/2 onion, diced
- 2 jalapeno peppers, seeded and minced
- 1 red bell pepper, diced
- 3 tablespoons chopped fresh cilantro
- 1 roma (plum) tomato, diced
- 1/2 cup olive oil
- 3 tablespoons fresh lime juice
- 1/2 teaspoon honey
- 1 teaspoon ground black pepper
- salt to taste
Chicken and Dumplings
By Rachel-2
Melt margarine in large heavy skillet
- 1/4 cup margarine or butter
- 1/2 cup chopped onion
- 2/3 cup flour
- 1/2 teaspoon salt
- 1 (10.5 ounce) can condensed chicken broth
- 1 cup water
- 3 drops hot pepper sauce
- 2 1/2 cups cubed cooked chicken
- 1 1/2 cups frozen mixed vegetables, thawed
- 1 cup sour cream
- 1 (16.3 ounce) can Pillsbury® Grands!® Refrigerated Southern Style Biscuits
- Chopped fresh parsley
- Paprika, if desired
Christmas Ham
By Rachel-2
Preheat oven to 350 degrees F
- 1 butt end smoked ham, about 7 pounds
- 1/2 cup Dijon mustard
- 1/2 cup orange marmalade
- 1 teaspoon ground black pepper
- 3 cans crescent rolls
- Egg wash
Cucumber, Tomato and Onion Salad
By Rachel-2
In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, an...
- 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 Vidalia onion, very thinly sliced
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Arabic Rice
By Rachel-2
Combine water, rice, and apple cider vinegar in a bowl or pot
- 4 cups brown jasmine or basmati rice
- 8 cups filtered water or stock
- 8 tablespoons raw apple cider vinegar, lemon juice, or whey
- 1/4 cup butter or coconut oil
- 1/2 package whole wheat angel hair noodles, broken in half*
- 2-1/2 teaspoons sea salt
- 3/4 cup raw pine nuts
Antipasto Salad
By Rachel-2
Combine all ingredients for dressing
- Dressing:
- 1 cup olive oil
- 1/2 cup wine vinegar
- 2 T. balsamic vinegar
- 2 tsp. dried basil
- 2 tsp. sea salt
- 1/2 tsp. crushed dried red pepper
- pepper, to taste
- Salad:
- 1 lb. monterey jack cheese, diced
- 1 cup black and green olives, sliced
- 2 cups red and green bell peppers, diced
- 2 cups marinated artichokes hearts, chopped
- 1 cup red onion, diced
- 1 lb. dried pepperoni, julienned
- 1 lb. bowtie pasta, cooked and drained
- 1 cup parmesan cheese, grated
Vegetables Wellington Redux
By Rachel-2
1. Heat oil in skillet over medium-high heat
- 1 Tbs. olive oil
- 1 lb. asparagus, cut into 1 1/2-inch pieces
- 2 medium red bell peppers, cut into thin strips
- 1 medium onion, thinly sliced (1 1/2 cups)
- 1 5-oz. pkg. baby spinach leaves
- 1 4-oz. jar prepared pesto sauce
- 1 large egg
- 1 17.3-oz. pkg. frozen puff pastry, thawed
- 1 10-oz. log fresh goat cheese, softened
- 1 16-oz. jar prepared tomato sauce, warmed
Spicy Peanut Sauce with Brown Rice Noodles and Veggies
By Rachel-2
Instructions In a bowl, whisk together ingredients for sauce, tasting and adding more of anything you may want
- Sauce:
- 2 tablespoons peanut butter
- 1/3 cup veggie broth (or water)
- 1/4-1 teaspoon red chiles, crushed
- 1 tablespoon honey
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 2 tablespoons tamari (soy sauce)
- Everything Else:
- 4 oz brown rice noodles
- 1 tablespoon olive oil
- 1/2 medium onion
- 4 cups assorted veggies (cauliflower, carrots, broccoli, and/or spinach.)
- Toppings:
- Bean Sprouts
- Cilantro
- Lime juice