Howie's profile page
Recipes
Summer Salad
By Howie
1) Wash, pat dry and thinly slice the mushrooms
- 1/2 lb firm, fresh mushrooms
- 2 large, fresh ripe tomatoes
- 1 medium cucumber
- 1 small white onion
- 1/2 cup creamy blue cheese dressing
- bibb lettuce
Minestrone Soup 2
By Howie
1) Bring 1 quart of water to a bubbling boil in a heavy 3-4 quart saucepan
- Garnish:
- 1/2 cup dry white beans
- 4 tb butter
- 1 cup fresh green peas (about 1 lb unshelled)
- 1 cup zucchini, unpeeled but scrubbed and diced
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1/3 cup celery, thinly sliced
- 2 oz salt pork, diced
- 2 tb onions, finely chopped
- 1/2 cup leeks, finely chopped
- 2 cups canned whole-pack tomatoes, drained and coarsely chopped
- 2 quarts chicken stock, fresh or canned
- 1 bay leaf and 2 parsley sprigs, tied together
- 1 tsp salt
- fresh ground pepper
- 1/2 cup plain white raw rice
- 1 tb fresh basil, finely cut or 1 tsp dried basil, crumbled
- 1 tb fresh parsley, finely chopped
- 1/2 tsp garlic, finely chopped
- 1/2 cup imported parmesan cheese, freshly grated
Chicken Casserole
By Howie
1) Stir above together in bottom of large casserole
- 1 cup Uncle Ben's converted rice
- 1 chicken bouillon cube, dissolved in 2 cups hot water
- 1 pkg dry Lipton's onion soup mixchicken
- 1 can cream of chicken soup
Spicy Thai Carrot and Coconut Soup
By Howie
1) In large bowl whisk together 1 tb oil, and 1/4 tsp each salt and pepper
- 2 tb extra virgin olive oil
- salt and pepper
- 2 lbs large carrots, halves lengthwise and cut into 1 inch pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tb fresh ginger, minced
- 2 lemon grass stalks, smashed and cut into 4 inch pieces
- 1 serrano pepper, seeded, deveined and chopped
- 6 cups chicken stock
- 1 can regular coconut milk, stirred
- 2 tb fresh lime juice
- low fat plain yogurt
- fresh cilantro, coarsely chopped
Orange and Butter Baked Chicken
By Howie
1) Preheat oven to 375. 2) Wash and pat dry the chicken pieces
- 2 chickens (3-4 pounds each), cut up
- 1 can (8 oz) frozen orange juice
- 1/2 lb butter
- garlic powder (optional)
- salt and pepper, to taste
Chicken Spaghetti
By Howie
1) Boil chicken with stems of celery, add salt just before it finishes cooking
- 1 whole chicken
- 1 medium onion, chopped
- 1 #2 can tomatoes
- chili powder to taste
- 1 lb cheddar cheese, grated
- 1 1/2 cups celery, chopped
- 1 green pepper, chopped
- 1 can mushrooms, chopped
- salt & pepper
Karen's Salsa
By Howie
Combine all ingredients one day in advance of serving
- 6 tomatoes
- 1 purple onions, chopped
- 1/2 cup cilantro, chopped
- 1 clove garlic, minced
- 1 drop tobasco for hot salsa
- dash salt & pepper
Green Soup
By Howie
1) Saute the green onions in butter for 5 minutes, until wilted
- 1/4 cup green onions, sliced
- 5 tb unsalted butter
- 2 cups raw potatoes, diced
- 1 tsp salt
- 2 cups rich chicken stock
- 2 oz arugula, stems removed
- 2 oz spinach leaves, stems removed
- 4 oz lettuce leaves
- salt and white pepper, to taste
- sour cream or creme fraiche
- chopped chives
Lemon Chicken
By Howie
1) Combine chicken pieces and lemon juice in a bowl just large enough to hold them comfortably
- 2 chickens, 2 1/2 lbs each, cut into quarters
- 2 cups fresh lemon juice
- 2 cups flour
- 2 tsp salt
- 2 tsp paprika
- 1 tsp fresh ground black pepper
- 1/2 cup corn oil
- 2 tb lemon zest, grated
- 1/4 cup brown sugar
- 1/4 cup chicken stock
- 1 tsp lemon extract
- 2 lemons, sliced paper thin
Chicken, Artichoke and Mushroom Casserole
By Howie
1) Remove skin from thighs, cut and pull meat off bones
- 6 chicken thighs
- 3 chicken breast halves, boned
- 1 cup flour
- salt and pepper
- butter
- oil
- 1 1/2 cup chicken broth
- 1/2 cup dry white wine or vermouth
- 1 tb tomato paste
- 1/8 tsp dried rosemary, crumbled
- 2 tb scallions, chopped
- 1/2 lb fresh mushrooms
- 1 (14 oz) can artichoke hearts, drained and cut in half
- 3 tb parsley, finely chopped