Recipe: Smooth and Creamy Recipes (32)
Recipe Collections recipelink.com Chat Room Recipe Swap
03-08-2000 - 32 Smooth and Creamy Recipes
chiqui,.new.orleans (09:24:30) : TROPICAL CREAM CAKE
1 (8 oz.) can cream of coconut
1 c. sour cream
1 white cake mix
1/4 c. oil
1 small can crushed pineapple 3 eggs
Mix all together in a large bowl Pour into a greased and floured 9 x 13-inch cake pan for 35 to 40 minutes in 350 degrees oven. Cool. Good with cream cheese frosting.
KellyWA (06:35:52) :
Kidney Bean Salad with creamy dressing
4 hard-cooked eggs, diced
1 No. 2 can kidney beans (about 2 cups), drained
1/3 cup coarsely chopped sweet pickle
1/4 cup finely chopped onion
4 tablespoon sweet pickle juice, divided use
1/4 teaspoon Accent
1/2 cup Mayonnaise
Put beans into a bowl; add eggs, chopped sweet pickle, chopped onion, 3 tablespoon sweet pickle juice and Accent. Blend together mayonnaise and 1 tablespoon sweet pickle juice. Turn dressing over salad mixture and toss lightly to coat vegetables. Chill in refrigerator until ready to serve. Serve in crisp lettuce cups. About 4 servings.
KellyWA (06:33:50) :
Creamy Peach Pie
=== CRUST ===
1 1/2 cups All-purpose flour
1/2 teaspoon Salt
1/2 cup Butter
=== FILLING ===
4 cups Sliced fresh peaches
1 cup Sugar
2 1/2 tablespoons All-purpose flour
1 Egg
1/4 teaspoon Salt
1 teaspoon Vanilla extract
1 cup Sour cream
=== TOPPING ===
1/3 cup Sugar
1/3 cup All-purpose flour
1/4 cup Butter
Preheat oven to 400 degrees.
For crust, combine flour and salt and cut in butter. Press into a 9-inch pie plate.
For filling, put peaches into a bowl. Sprinkle with 1/4 cup sugar and set aside. In another bowl, combine remaining sugar, 2 1/2 tablespoons flour, egg, salt, and vanilla. Fold in sour cream. Stir mixture into peaches. Pour into crust. Bake for 15 minutes. Reduce
heat to 350 degrees and bake 20 minutes more.
Prepare topping by combining all ingredients until crumbly. After baking at 350 for 20 minutes, sprinkle topping evenly on top.
Bake for 10 minutes more at 400 degrees. This recipe serves 6 to 8.
KellyWA (06:32:12) : Brown Butter Creamy Apple Pie
Ready in 4 hours (Cooling time: 2 hours)
1 (15-oz.) pkg. Pillsbury Refrigerated Pie Crusts
FILLING
1/4 cup butter
1/2 cup sugar
1 egg
2 tablespoons Pillsbury BEST All Purpose Flour
1 teaspoon vanilla
3 large Granny Smith apples, peeled, cut into 1/2-inch wedges
STREUSEL
1/2 cup Pillsbury BEST All Purpose Flour
1/4 cup sugar
1/4 cup firmly packed brown sugar
3/4 teaspoon cinnamon
1/4 cup butter
TOPPING
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
Prepare pie crust according to package directions for one-crust filled pie
using 9-inch pie pan. (Refrigerate remaining crust for a later use.)
Heat oven to 400 F. In small saucepan, cook 1/4 cup butter over medium
heat until melted and lightly browned, stirring constantly. Cool 15 minutes
or until completely cooled.
In small bowl, combine 1/2 cup sugar and egg; beat until light and fluffy.
Stir in 2 tablespoons flour and 1 teaspoon vanilla. With wire whisk, beat in
cooled butter. Pour into crust-lined pan. Arrange apple wedges over top.
Lightly spoon flour into measuring cup; level off. In medium bowl,
combine all streusel ingredients except butter; mix well. With pastry blender
or fork, cut in 1/4 cup butter until mixture resembles coarse crumbs.
Sprinkle over apples; press lightly.
Bake at 400 F. for 20 minutes. Reduce oven temperature to 350 F.; bake an
additional 40 to 50 minutes or until apples are tender and crust is golden
brown. If necessary, cover edge of crust with strips of foil after
15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours.
In small bowl, beat whipping cream until soft peaks form. Add remaining
topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie.
Store in refrigerator.
8 servings
KellyWA (06:30:53) : Creamy Cabbage Soup
Serving Size : 6 1/2 cup unsalted butter
1 large cabbage -- cored and shredded
2 quarts milk
Salt
Freshly ground black pepper
1/2 pound smoked hot pork sausage sliced**
1/4 cup water
**Instead of adding sausage to the soup, crumbled crispy bacon works well.
In a soup pot, melt the butter over medium heat. Add the cabbage and saute for
about 2 minutes. Stir in the milk and salt and pepper to taste; be generous
with the pepper. Reduce the heat to low, cover, and simmer until the cabbage
is very tender and the soup is creamy, about 1 hour.
Meanwhile, combine the sausage and water in a saute pan or skillet. Cook over
medium-high heat until the water evaporates. Reduce the heat and continue
cooking until the sausage renders its fat and is lightly browned, about 5
minutes. Transfer with a slotted utensil to paper toweling to drain. Add to
the soup about 15 minutes before it is ready to serve.
Ladle the soup into preheated bowls and serve immediately. Or refrigerate from
hours to 2 days. Reheat slowly or served cold.
KellyWA (06:27:36) : Velvet Smooth Cream Pie
(Ingredients)
3/4 cup C and H Granulated Sugar
1/3 cup All-purpose flour
1/4 teaspoon Milk
2 Eggs -- or...
3 -Egg yolks
1 tablespoon Butter or margarine
1 teaspoon Vanilla
1 9" pastry shell -- - (baked and cooled)
In a saucepan mix sugar, flour and salt.
Add milk and eggs.
Beat with a whisk until smooth.
Bring to boil over medium heat stirring constantly.
Continue cooking and stirring until smooth
and thickened.
Remove from heat, stir in butter and vanilla.
Cool 5 minutes.
Pour into pastry shell. Chill until set.
Donna-Gaylord,.MI (05:55:11) : Hidden Valley Ranch Pinwheels
2 8 oz packages of cream cheese
1 package hidden valley ranch dressing mix
2 green minced onions
4 (12inch) tortillas
1 jar diced pimento
8 oz pkg shredded sharp cheddar cheese
1 can sliced olives
Mix first three ingredients. Spread on tortillas. Drain pimentos and blot dry on paper towel. Sprinkle equal amounts of remaining ingredients on cream cheese. Roll tortillas tightly. Chill 2 hours. Cut rolls into 1 inch pieces.
Donna-Gaylord,.MI (05:50:56) : Cucumber Sandwiches
8 oz cream cheese
2 heaping tbs mayo
1 pkg dry Italian salad dressing
dill weed
sliced cucumber with skin still on
party rye bread squares
Mix first three ingredients. Spread on bread. Add a slice of cucumber, sprinkle with dill weed.
cc (02:41:55) :
Creamy Cheese And Tomato Soup
2 tsp Margarine. 1 med Onion chopped. 1 Garlic clove crushed (optional)
1 lb (480 g) tomatoes skinned and Chopped
I use 14 oz (420 g) Canned Chopped tomatoes.
1 lg Carrot chopped.
1 pt (600 ml) vegetable stock.
4 oz (120 g) low fat soft cheese.
Salt and pepper.
Chopped fresh basil or
Parsley to garnish.
Instructions
Melt the margarine in a large saucepan and saute the onion and garlic for 3 minutes until softened. Add the tomatoes and carrot and cook for 2 to 3 more minutes stirring constantly.
Add the vegetable stock and bring to the boil.
Reduce the heat and simmer covered for
20 minutes or until the vegetables are tender.
Blend the soup until smooth in a liquidiser or food processor. Return to the saucepan and add the cheese, stirring to melt.
Season to taste and heat gently until almost boiling, stirring constantly.
Serve one portion in a warmed soup bowl
garnished with fresh basil or parsley.
To freeze the remaining soup cool quickly and place in rigid containers (one serving per container). Seal label and freeze for up to 3 months.
Defrost and re-heat gently to serve.
Preparation 15 minutes Cooking 30 minutes.
Makes 4 portions: 85 calories per serving.
cc (02:40:15) : CREAMY ORANGE CAPPUCCINO FUDGE
(Makes 70 pieces - about 2-1/2 lbs)
2 1/2 cups granulated sugar
3/4 cup sour cream
1/2 cup butter
1 tbs instant coffee dissolved in
2 tbs water (hot)
1 (12 oz) pkg vanilla baking chips (2 cups)
1 (7 oz) jar marshmallow creme
1 tbs orange peel, finely grated (orange part only)
garnish orange peel strips (optional)
Line a 13 x 9-inch pan with foil, leaving a 1-inch overhang on two of the sides (short sides of the pan). Lightly butter the foil. This will
help you to get the fudge out later on--keeps the pan clean too. Set aside.
Lightly butter a large microwave-safe bowl. Place the sugar, sour cream, butter and coffee/water mixture into the bowl. Microwave on
HIGH 5-6 minutes, or until the mixture boils. Stir after 2-1/2 and 5 minutes.
After sugar mixture comes to a FULL rolling boil, microwave on HIGH 5-6 minutes longer (stir after 3 minutes), or until the mixture
reaches soft-ball stage (234F) on an instant-read or candy thermometer. DO NOT leave the thermometer in the bowl while the microwave is on! Take the bowl out to check it. Keep microwaving until the thermometer reads 234F.
Remove the bowl from the microwave; add the vanilla chips, marshmallow creme and orange peel; stir until smooth. Pour into foil-lined pan. Smooth evenly into the corners with a narrow metal spatula or a knife.
Let the fudge sit for about 2 minutes, then score (mark) into 70 squares (cut 7 sections lengthwise and 10 sections crosswise) halfway through the fudge with a sharp knife while the fudge is still warm.
Let candy sit until firm.
Remove from the pan by lifting on the foil. Place the foil onto a cutting board; cut along score lines into squares. Remove the candy
from the foil. Garnish with orange peel strips, if desired.
Store in an airtight container at room temperature.
cc (02:38:02) : Fresh Fruit with Creamy Raspberry Sauce
The beautiful color of this sauce explains how the designer color "raspberry" earned its distinction. Simple to prepare, you can use
this dessert to delight an unexpected guest or as a finishing touch to a light dinner. While many fruits are enhanced by this
flavor-filled sauce, peaches, bananas, mangos, and raspberries are outstanding choices. 1 cup fresh [or frozen without sugar] raspberries
1/2 cup cottage or ricotta cheese
1 1/2 Tablespoon brown sugar
2 Tablespoons heavy cream
1/2 Tablespoon framboise or triple sec liqueur
2 1/2 cups cubed fruit
Puree raspberries, cottage cheese, sugar, cream and liqueur in blender or food processor until it is smooth and lump free. Pour
sauce over cubed fruit and toss gently. Serves four.
cc (02:37:43) : Creamy Raspberry Dressing
Elegant and rich-tasting, this dressing is very special with soft-leafed lettuces.
3 tablespoons Raspberry Vinegar
1 tablespoon sugar
1/3 cup light olive oil
1 tablespoon sour cream
1 tablespoon Dijon mustard
1/2 cup fresh or frozen and defrosted raspberries
1/2 cup toasted walnuts
2 heads fresh bibb or butterhead lettuce, washed and torn
Whisk together the vinegar, sugar, oil, cream, mustard, and about half the berries. Put lettuce in salad bowl or on plates and top with
nuts and reserved berries. Drizzle with whisked dressing and serve.
cc (02:35:55) : Creamy Coleslaw
1 small head green cabbage -- cored and slivered
2 medium carrots -- peeled and grated
1 medium green pepper -- finely chopped
1 1/2 cups mayonnaise
3/4 cup corn oil
3/4 cup sour cream
1 1/2 tablespoons heavy cream, milk or half and half
2 teaspoons caraway seed
1 cup white wine vinegar
1/2 teaspoon cayenne pepper
pinch salt
pinch pepper
1. Put cabbage slivers, grated carrot and green pepper into a large bowl.
2. Combine the remaining ingredients, with salt and pepper to taste in a medium bowl by whisking together well. The ingredients will
remain separated until about 2 minutes of whisking. Keep whisking until the items are completely homogeneous.
3. Pour the whisked sauce over the cabbage mixture, stir, cover and chill for at least 4 hours before serving.
4. Allow slaw to return to room temperature before serving.
NOTES : *This recipe would be great with 3 tablespoons of Dijon mustard and freshly sliced peaches removing the carrots....
**Another idea would be to simply add Granny Smith apples and raisins.
***This would also be good as an alternative to tartar sauce with seafood.
cc (02:33:59) : Creamy Enchilada Casserole
Makes 10 generous servings
Preparation time: 1 hour
Cooking time: 1 hour, 10 minutes
20 8-inch flour tortillas
1 cup vegetable oil
3 8-ounce packages grated cheese (1 Monterey Jack, 1 sharp cheddar, 1 mild cheddar)
2 cans (10 3/4 ounces each) cream of chicken soup
1 can (10 3/4 ounces) cream of mushroom soup
2 (16 ounces each) jars taco sauce (1 mild, 1 medium)
1 (10-ounce) can diced tomatoes and green chiles
3 (4.5 ounces each) cans peeled and chopped green chiles
1 quart sour cream, divided
4 fresh tomatoes, chopped
1 head of lettuce, shredded
1 (16-ounce) jar taco sauce for serving (mild, medium or hot)
1 large bag tortilla chips
Preheat oven to 350 degrees.
In a large frying pan, heat oil over medium heat. Fry each tortilla for 5 to 8 seconds per side. Remove to a plate and separate each
tortilla with a paper towel.
Have ready 4 mixing bowls. In the first, combine all grated cheeses. In the second, mix the soups. In the third, mix the two jars of
taco sauce. In the fourth, mix the tomatoes and chiles.
On a large working surface, place 1 tortilla. Along the center line of the tortilla, place 2 tablespoons of grated cheese, 1 tablespoon
soup, 1 tablespoon taco sauce and 1 tablespoon of the tomato-chiles mixture. Roll up tortilla and place at the end of a 13 1/4-by-9
1/2-by-2 3/4-inch lasagna baking pan. Continue to roll up the tortillas and place them in the pan, packing tightly, forming two rows of
10. When all the tortillas are rolled, pour any remaining soup, chiles, taco sauce and cheese over them. Bake 1 hour or until bubbly.
Spread 2 cups sour cream over casserole and return to oven for another 10 minutes. Let cool 20 minutes. Slice and serve in squares
as you would lasagna. Serve with bowls of the remaining sour cream, chopped tomatoes, shredded lettuce, taco sauce and chips.
Per serving (with all the sour cream, taco sauce and tortilla chips): 1,024 calories, 31 grams protein, 66 grams fat (percent calories
from fat, 58), 79 grams carbohydrates, 114 milligrams cholesterol, 2,148 milligrams sodium, 6 grams fiber.
Carol,IL (01:33:42) : Double Soylicious shake
1 cup of soy milk
1 package of silken tofu (10.5 ounce package)
1 frozen banana
2 to 3 frozen strawberries or other fruit to your liking (blueberries work good)
Put all ingredients in blender & mix until smooth.
If you want to make it even healthier you can add 1 or all of the following :
1 tablespoon wheat germ
1 tablespoon oatmeal
1 tablespoon cold-pressed flax seed oil
CURRIED PUMPKIN AND LEEK FLAN
From: Gina, Fla
1 small sugar pumpkin (2 lbs.)
2 Tbsp. butter
6 leeks, including 1-inch of green, diced
3 whole eggs
3 egg yolks
1 1/2 cups heavy cream, dividied use
2 Tbsp. sugar
1 tsp. curry powder
Salt and pepper to taste
1 1/2 cups chicken stock
1 Tbsp. chopped fresh parsley
Preheat oven to 375 degrees F. Lightly oil a baking sheet. Butter 6 (2/3 cup) ramekins.
Cut pumpkin in 1/2, scoop out seeds and place cut-side down on the prepared baking sheet. Bake 50 minute. Cool. (Leave oven set at 375 degrees F.)
Spoon flesh from cooled pumpkin into blender and puree.
In a frying pan, melt butter. Add leeks and cook for 30 minutes or until soft.
Whisk eggs, 1 cup heavy cream, sugar, curry powder, salt and pepper. Add 3/4 of the pumpkin puree and leeks. Stir well.
Place in large baking pan, pour flan in prepared ramekins. Pour boiling water into the pan to reach 1/2 way up cups. Cover loosely with foil. Bake 25 minutes.
Meanwhile, combine stock, remaining pumpkin puree and remaining 1/2 cup heavy cream in saucepot. Boil gently till reduced by 1/2 (about 5-10 minutes). Strain through sieve. Keep warm.
Cool flan 5 minutes. Invert onto plates and ladle sauce over.
Gina,.Fla (10:38:09) : Cream of Broccoli and Cheese Soup
1 tbls. butter, melted
1/2 med. onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE)
1/2 lb. fresh broccoli (I use a whole rubber-banded bunch)washed, cut up and save the stems for the salad
1 cup carrots, julienned (I grate mine)
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar
1. Saute onion in butter. Set aside.
2. Cook melted butter and flour (make a roux) using a whisk over med. heat for 3-5 mts. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 mts.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 mts. Add salt and pepper. The soup should be thickened by now.
4. Pour in batches into osterizer and puree.
5. Return to pot and add the grated cheese and stir til well blended.
6. Put on low heat and stir the nutmeg. This soup serves 6 and can be easily doubled. It is unbelievably delicious!!
Gina,.Fla (10:36:41) : Yucatan Carrot Soup with Cumin and Lime
2 tsps. olive oil
2 lbs. carrots, peeled and chopped (about 5 cups)
2 large leeks (white and pale green parts only, chopped, about 2 cups)
1 tablsp. chopped garlic
2 1/2 tsp. cumin
1/2 tsp. crushed red pepper flakes
6 1/2 cups or more chicken broth
8 tablsp. sour cream
2 tablsp. lime juice
2 tablsp. fresh cilantro
2 tablsp. grated lime peel
Heat oil in a heavy pot over med heat. Add carrots and leeks, saute til leeks are soft but not browned, about 5 mts. Add garlic, saute 1 mt. Add crushed red pepper flakes and cumin and saute 30 mts. Add broth-boil-reduce and simmer till veggies are tender-35 mts. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.
THIS IS DELICIOUS!!
Donna-Gaylord,.MI (10:36:33) :
CORN CHOWDER
This recipe is actually a compilation of several different recipes for corn chowder. The recipe makes enough for a small army, or 2 hungry teenage boys. This recipe was a staple in my home while my sons were at home.
2 cups Frozen Sweet Corn (do not defrost)
2 cups uncooked diced potatoes
2 or 3 finely chopped carrots
2 Tablespoons Butter or Margarine
1/2 cup finely chopped celery
3/4 cup finely chopped onion
4 ounces grated Parmesan Cheese
2 cups diced cooked Chicken
1 tsp salt
1/4 to 1/2 tsp pepper
1 tsp dried dill weed
1 Tablespoon Parsley
3 slices of Bacon Chopped into 3 inch pieces
3 Cups Chicken Broth
3 Cups Milk
2 Cups Heavy Cream
3 tablespoons Corn Starch mixed with 3 tablespoons of water (more or less depending on the thickness of chowder you like)
In a medium size frying pan, saute onion and celery in butter until translucent, but not browned. Remove from pan and place in 5-6 quart stock pot. Pan fry bacon pieces until crispy but not burned. Remove from pan and drain on paper towel. Add bacon to pot. Add 2 cups Chicken Broth, chicken, potatoes, carrots unfrozen corn and seasonings, except for Parmesan Cheese to pot. Bring to a boil. Cover and reduce heat and simmer until potatoes are tender, about 10 minutes. When potatoes, and other veggies are tender, add milk, cream, and cheese, increase heat, making sure that broth does not come to a rolling boil. Add corn starch mixture until chowder reaches desired thickness. Serve with biscuits or warm French bread. A small sprinkling of cheddar or parmesan cheese may be added to the top of the soup prior to presentation.
Gina,.Fla (10:35:49) : HONEY MUSTARD DRESSING
(Yields one cup and one-half)
Two tablespoons mustard
Four tablespoons honey
One tablespoon white vinegar
One-half cup mayonnaise
One-half cup sour cream
Mix all together with a whisk and serve.
Gina,.Fla (10:34:24) : EPICURE'S CHOPPED LIVER
This is, by far, the BEST recipe for Chopped Liver. It comes from the famous Jewish Gourmet Store, Epicure's, in Miami Beach, Florida. Whenever I am in the Miami area, I stop by and get my "goodies"! I have been going there since 1975 and I hope it never closes! I got this recipe from one of the brother-owners when I was doing a survey for Burdines many years ago!
2 pounds chicken livers
1 1/2 tablespoons salt
5 ounces chicken fat
2 pounds onions, peeled and sliced thin (about 3 cups)
1/2 cup chicken stock
8 large hard-boiled eggs, crumbled
1 tablespoon salt
1/2 teaspoon black pepper
1/4 cup honey
Place the chicken livers in a heavy saucepan with just enough water to cover. Stir in the salt. Bring to a boil, reduce heat and simmer until livers are firm, about 5 minutes. Drain and blot on an absorbent towel.
In a large saute pan, liquefy the chicken fat over medium-high heat. Add the onions and saute until soft and lightly caramelized, about 5 minutes. Add the chicken livers and cook 1 minute more. Add the chicken stock and stir to deglaze the pan. Remove from heat and stir in the eggs, salt, pepper and honey. Cool. Push through the fine sieve of a meat grinder or chop in a food processor. Makes 16 servings.
Gina,.Fla (10:29:53) : Banana Cream Cheese Pie
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup lemon juice (and additional for dipping bananas)
1 tsp. vanilla
4 medium bananas, divided use
1 (9-inch) graham cracker crumb crust (or baked pastry shell)
In a large mix bowl, beat cheese till fluffy. Gradually beat in condensed milk till smooth. Stir in lemon juice and vanilla.
Peel and slice 2 bananas and dip slices in lemon juice; drain and line crust. Pour filling over bananas and cover. Chill for 3 hours or until set.
Before serving, slice remaining bananas, dip in lemon juice; drain and garnish pie. Refrigerate leftovers.
Gina,.Fla (10:28:39) : Guava Rum Cheesecake
crust:
1 1/4 c. chocolate crumbs or graham cracker crumbs
1/3 c. melted butter
2 T. sugar
Filling:
1 c. guava paste
1/3 c. rum
2 lbs. cream cheese, room temp.
2 c. sugar
4 eggs
2 t. vanilla
1 T. grated lemon zest
Glaze:
1/4 c. guava jelly
1 T. water
Preheat oven to 350. Butter a 9" springform pan.
Prepare the crust by combining the ingred. and pressing onto the bottom and up the sides of the pan. Bake til dry about 8 mts. Set aside to cool.
Fillling:
Melt the guava and beat constantly 2-3 mts. til nice and smooth. Add the rum and let it cool. Set aside.
In a large bowl beat the cream cheese, add the sugar, eggs one at a time, vanilla, and zest. Stir in the melted guava mixture gently to fold. Pour into the prepared pan, bake for 1 1/4 hours. If top starts to brown, tent with foil. When done, turn heat off, open oven door a few inches and let it cool inside oven for 20 mts. Refrigerate for at least 6 hours or overnight.
Mix glaze ingred. together in a small saucepan til melted and it is the consistency of heavy cream. Let it cool and brush on top of cake. Cover and chill for at least 30 mts. to set.
Shelby,IA (10:27:09) : Spicy Mustard Spread
1/4 cup butter or margarine, softened
2 Tbsp ground mustard
2 Tbsp vinegar
1/4 tsp garlic salt
4 drops hot pepper sauce
In a mixing bowl, combine all ingredients; beat until smooth. Serve w/hot dogs, vegetables, hamburgers, chicken or steaks. Store in the refrigerator. Yield: about 1/3 cup
Gina,.Fla (10:26:26) : Gina's Marvelous Tiramisu
5 eggs, separated (Egg whites to be beaten til stiff peaks form)
3/4 cup sugar
1 t. vanilla
6 T. cognac
16 oz. Mascarpone Cheese
2 pkgs. ladyfingers
1 cup strong espresso
cocoa powder to dust over
Beat the egg yolks well. Slowly add sugar and beat til creamy. Add vanilla, cognac, and cheese. Blend well. Fold in the beaten eggs whites. Dip ladyfingers in coffee and place at bottom of 9x13x2 pan. Cover with cheese mixture, repeat layer. Dust with cognac and refrigerate at least 4 hours or overnight.
This is a sensational dessert and you will be asked for this recipe without fail. This recipe rivals any gourmet restaurant. It is the BEST!!!
Gina,.Fla (10:25:20) : Pumpkin Flan
1 16 oz. pumpkin puree
1/2 t. cinnamon
1/4 t. ground cloves
2/3 c. evaporated milk
2/3 c. condensed milk
1 t. vanilla
5 large eggs
1/4 c. sugar
For Caramelizing Pan: 1 c. sugar
Blend together the pumpkin, spices, milks and vanilla. Stir in the eggs one at a time and then the 1/4 c. sugar. Blend well.
Caramelize the sugar in a saucepot till golden amber. As it begins to dissolve, stir often...once dissolved do not stir as it will begin to crystallize. Pour into the custard molds or an 8" souffl pan. Tilt and cover sides and bottom. It will begin to harden. Pour custard in and then set in the middle of a larger pan and fill that pan half-way with water (bain marie) Bake at 350 for 40 minutes for custard cups and 1 hour and 20 minutes for souffl pan. Allow to come to room temp., then chill before inverting on a platter.
Gina,.Fla (10:24:39) : PINEAPPLE CREAM CHEESE PIE
1 9" pie shell, deep-dish, unbaked
1/2 cup sugar
1 9oz. can crushed pineapple
1 tablsp. cornstarch
1 8oz. pkg. cream cheese
1/2 cup sugar
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
2 eggs
1/2 cup chopped pecans
Preheat oven to 400. Cook sugar, pineapple and cornstarch until thick and clear. Cool.
Beat cream cheese, sugar, salt, milk, and vanilla until smooth. Add eggs one at a time. Beat well.
Pour pineapple mixture into unbaked pie shell. Pour cream cheese mixture on top. Sprinkle with nuts. Bake for 10 mts. Reduce heat to 325 and bake additional 50 mts.
calliope,.NY (10:22:30) : Pasta and Smoked Salmon with Dill Etc. Sauce
* 6-8 or more shallots, sliced...or use red onion
* 1/2 cup dry white wine
*juice of one lemon
* 1 cup heavy cream
* 8 oz pasta of choice
*1-Tbsp. Dijon mustard
*1-2 Tbsp. soy sauce
*1-Tbsp. or less, brown sugar
* 2 Tbsp snipped fresh dill...or 1-tsp. dry
* 1-Tbsp. fresh tarragon...or 1/2-tsp dry
*salt and pepper to taste
* 4 oz or more thinly sliced smoked salmon, * get it at Brueggers Bagel place *
*handful of minced scallions and fresh parsley at the end.
* perhaps adding peas, would be nice
* you might also like some finely chopped black olives or whole capers in this.
* ALSO, try adding some crisp bacon at the end or McCormick's Imitation Bacon Bits
Cook the pasta till just al dente. Drain and toss with a little butter or olive oil to keep it from sticking, the mustard and the dill. Cover and set aside while you make the sauce.
In a skillet, combine the shallots with the wine, bring to a boil, and simmer
for a couple of minutes. Add tarragon, brown sugar, soy sauce, lemon juice and peas, if using. Bring back to simmer. Stir in cream, bring to a boil, and simmer for about 5 minutes. Add sauce to the pasta toss and cover, set over a low flame till it is just heated thru again. Toss again with the scallions, parsley and bacon, if using and serve immediately.
Try serving with some lemon, buttered carrots and a salad with some fruit in it and the dressing of your choice. Mango or pistachio ice cream for dessert with a crisp butter cookie would make a nice finish!
NOTE...You can add the smoked salmon at anytime during this process, depending on whether or not you want it cooked more. You could also use regular cooked salmon...but if you do, I would suggest about a 1/4 tsp. liquid smoke since the depth of flavor it gives is truly delightful!
*You could make this same dish will shrimp instead in which case I would use rosemary instead of tarragon and skip the capers.
Shelby,IA (10:17:13) : Dairy Delicious Dip
1 pkg(8oz) cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1/4 cup packed brown sugar
1 to 2 Tbsp maple syrup
Assorted fresh fruit
In a small mixing bowl, combine cream cheese, sour cream, sugars, & syrup to taste; beat until smooth. Chill. Serve w/fresh fruit. Yield: 2 cups.
calliope,.NY (10:10:27) : WALNUT PESTO FOR FETTUCCINI
3/4-cup walnuts toasted at 350 for about 8 min.,
1-2-large cloves garlic
1/2 tsp.-salt,......1/2 tsp. fresh cracked black pepper
1/2-tsp.each, dried basil....and marjoram (or fresh equiv.)
1-cup chopped flat-leaf parsley
3-Tbsp. grated parmesan cheese
1/4-cup olive oil
1-TBSP. ea. cream...and butter
2-tsp. fresh lemon juice
*NOTE...you may to thin it with additional olive oil or cream....
Puree all ingredients in a blender or food processor till smooth adding cream at the very end..
Serve over fettuccini, linguini or spaghetti of thickness choice.
*NOTE........serve with some steamed green beans and some steamed carrots in separate "piles" with lemon and butter and a salad of choice.
calliope,.NY (09:55:42) : CALLIOPE'S
CHILLED PEA, POTATO, LEEK, ZUCCHINI AND BUTTERMILK SOUP
ingredients;
Since you will be pureeing this soup, there is no need to worry about the size of the vegetables you cut. Serve it cold this time of year, and warm in the winter, if you like.
1-49 oz. can chicken stock plus 2-cups of water
2-large leeks, white and pale green part only
6-cloves garlic
6-medium boiling potatoes
1-large zucchini
2-3 ribs of celery
1-box frozen peas
3-cups buttermilk
herbs and spices, to your taste;
bay leaf...removed before pureeing!
thyme
parsley
basil
dill
mint
a couple dashes of cloves
Saute the leeks, garlic and celery in oil or butter with the bay leaf, salt and pepper for a few minutes. Add the stock, water and potatoes, bring to a boil and simmer gently for about 8 minutes or till potatoes are tender.
Add the zucchini, herbs and spice and simmer another 2 minutes. Add the peas and turn off heat. Allow to cool a bit and puree in batches till very smooth, with the buttermilk. Chill.
NOTE...for a "company" presentation, try drizzling the top with some roasted
red pepper puree and sprinkle with crisp cooked bacon or BACOS.
calliope,.NY (09:52:07) : Mornin' Everyone! Thought I'd share my tip on cream soups with you all today.
Mostly, its onions......and tons of 'em!!! ...which are so good for you too! Also, I make my proportions of solid ingredients to the amount of liquid such that when it is all pureed, it has a "creamy" texture. Then if its called for, I'll add some milk, or if the flavor is called for, buttermilk. This not only reduces the fat content, but also the heavy, sometimes pastey quality that flour and cornstarch can impart.
Now, if you want some solids in the soup as well, just remove some of them after sauteing and before pureeing and then add them back afterwards.
Another thing you can try...and it would be good for all of us, even men and kids, is to add some Silken Tofu to the puree. With all the other flavors in your soup, I swear...no one will ever know! Happy, healthy eating ladies and gents!
03-08-2000 - 32 Smooth and Creamy Recipes
chiqui,.new.orleans (09:24:30) : TROPICAL CREAM CAKE
1 (8 oz.) can cream of coconut
1 c. sour cream
1 white cake mix
1/4 c. oil
1 small can crushed pineapple 3 eggs
Mix all together in a large bowl Pour into a greased and floured 9 x 13-inch cake pan for 35 to 40 minutes in 350 degrees oven. Cool. Good with cream cheese frosting.
KellyWA (06:35:52) :
Kidney Bean Salad with creamy dressing
4 hard-cooked eggs, diced
1 No. 2 can kidney beans (about 2 cups), drained
1/3 cup coarsely chopped sweet pickle
1/4 cup finely chopped onion
4 tablespoon sweet pickle juice, divided use
1/4 teaspoon Accent
1/2 cup Mayonnaise
Put beans into a bowl; add eggs, chopped sweet pickle, chopped onion, 3 tablespoon sweet pickle juice and Accent. Blend together mayonnaise and 1 tablespoon sweet pickle juice. Turn dressing over salad mixture and toss lightly to coat vegetables. Chill in refrigerator until ready to serve. Serve in crisp lettuce cups. About 4 servings.
KellyWA (06:33:50) :
Creamy Peach Pie
=== CRUST ===
1 1/2 cups All-purpose flour
1/2 teaspoon Salt
1/2 cup Butter
=== FILLING ===
4 cups Sliced fresh peaches
1 cup Sugar
2 1/2 tablespoons All-purpose flour
1 Egg
1/4 teaspoon Salt
1 teaspoon Vanilla extract
1 cup Sour cream
=== TOPPING ===
1/3 cup Sugar
1/3 cup All-purpose flour
1/4 cup Butter
Preheat oven to 400 degrees.
For crust, combine flour and salt and cut in butter. Press into a 9-inch pie plate.
For filling, put peaches into a bowl. Sprinkle with 1/4 cup sugar and set aside. In another bowl, combine remaining sugar, 2 1/2 tablespoons flour, egg, salt, and vanilla. Fold in sour cream. Stir mixture into peaches. Pour into crust. Bake for 15 minutes. Reduce
heat to 350 degrees and bake 20 minutes more.
Prepare topping by combining all ingredients until crumbly. After baking at 350 for 20 minutes, sprinkle topping evenly on top.
Bake for 10 minutes more at 400 degrees. This recipe serves 6 to 8.
KellyWA (06:32:12) : Brown Butter Creamy Apple Pie
Ready in 4 hours (Cooling time: 2 hours)
1 (15-oz.) pkg. Pillsbury Refrigerated Pie Crusts
FILLING
1/4 cup butter
1/2 cup sugar
1 egg
2 tablespoons Pillsbury BEST All Purpose Flour
1 teaspoon vanilla
3 large Granny Smith apples, peeled, cut into 1/2-inch wedges
STREUSEL
1/2 cup Pillsbury BEST All Purpose Flour
1/4 cup sugar
1/4 cup firmly packed brown sugar
3/4 teaspoon cinnamon
1/4 cup butter
TOPPING
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
Prepare pie crust according to package directions for one-crust filled pie
using 9-inch pie pan. (Refrigerate remaining crust for a later use.)
Heat oven to 400 F. In small saucepan, cook 1/4 cup butter over medium
heat until melted and lightly browned, stirring constantly. Cool 15 minutes
or until completely cooled.
In small bowl, combine 1/2 cup sugar and egg; beat until light and fluffy.
Stir in 2 tablespoons flour and 1 teaspoon vanilla. With wire whisk, beat in
cooled butter. Pour into crust-lined pan. Arrange apple wedges over top.
Lightly spoon flour into measuring cup; level off. In medium bowl,
combine all streusel ingredients except butter; mix well. With pastry blender
or fork, cut in 1/4 cup butter until mixture resembles coarse crumbs.
Sprinkle over apples; press lightly.
Bake at 400 F. for 20 minutes. Reduce oven temperature to 350 F.; bake an
additional 40 to 50 minutes or until apples are tender and crust is golden
brown. If necessary, cover edge of crust with strips of foil after
15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours.
In small bowl, beat whipping cream until soft peaks form. Add remaining
topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie.
Store in refrigerator.
8 servings
KellyWA (06:30:53) : Creamy Cabbage Soup
Serving Size : 6 1/2 cup unsalted butter
1 large cabbage -- cored and shredded
2 quarts milk
Salt
Freshly ground black pepper
1/2 pound smoked hot pork sausage sliced**
1/4 cup water
**Instead of adding sausage to the soup, crumbled crispy bacon works well.
In a soup pot, melt the butter over medium heat. Add the cabbage and saute for
about 2 minutes. Stir in the milk and salt and pepper to taste; be generous
with the pepper. Reduce the heat to low, cover, and simmer until the cabbage
is very tender and the soup is creamy, about 1 hour.
Meanwhile, combine the sausage and water in a saute pan or skillet. Cook over
medium-high heat until the water evaporates. Reduce the heat and continue
cooking until the sausage renders its fat and is lightly browned, about 5
minutes. Transfer with a slotted utensil to paper toweling to drain. Add to
the soup about 15 minutes before it is ready to serve.
Ladle the soup into preheated bowls and serve immediately. Or refrigerate from
hours to 2 days. Reheat slowly or served cold.
KellyWA (06:27:36) : Velvet Smooth Cream Pie
(Ingredients)
3/4 cup C and H Granulated Sugar
1/3 cup All-purpose flour
1/4 teaspoon Milk
2 Eggs -- or...
3 -Egg yolks
1 tablespoon Butter or margarine
1 teaspoon Vanilla
1 9" pastry shell -- - (baked and cooled)
In a saucepan mix sugar, flour and salt.
Add milk and eggs.
Beat with a whisk until smooth.
Bring to boil over medium heat stirring constantly.
Continue cooking and stirring until smooth
and thickened.
Remove from heat, stir in butter and vanilla.
Cool 5 minutes.
Pour into pastry shell. Chill until set.
Donna-Gaylord,.MI (05:55:11) : Hidden Valley Ranch Pinwheels
2 8 oz packages of cream cheese
1 package hidden valley ranch dressing mix
2 green minced onions
4 (12inch) tortillas
1 jar diced pimento
8 oz pkg shredded sharp cheddar cheese
1 can sliced olives
Mix first three ingredients. Spread on tortillas. Drain pimentos and blot dry on paper towel. Sprinkle equal amounts of remaining ingredients on cream cheese. Roll tortillas tightly. Chill 2 hours. Cut rolls into 1 inch pieces.
Donna-Gaylord,.MI (05:50:56) : Cucumber Sandwiches
8 oz cream cheese
2 heaping tbs mayo
1 pkg dry Italian salad dressing
dill weed
sliced cucumber with skin still on
party rye bread squares
Mix first three ingredients. Spread on bread. Add a slice of cucumber, sprinkle with dill weed.
cc (02:41:55) :
Creamy Cheese And Tomato Soup
2 tsp Margarine. 1 med Onion chopped. 1 Garlic clove crushed (optional)
1 lb (480 g) tomatoes skinned and Chopped
I use 14 oz (420 g) Canned Chopped tomatoes.
1 lg Carrot chopped.
1 pt (600 ml) vegetable stock.
4 oz (120 g) low fat soft cheese.
Salt and pepper.
Chopped fresh basil or
Parsley to garnish.
Instructions
Melt the margarine in a large saucepan and saute the onion and garlic for 3 minutes until softened. Add the tomatoes and carrot and cook for 2 to 3 more minutes stirring constantly.
Add the vegetable stock and bring to the boil.
Reduce the heat and simmer covered for
20 minutes or until the vegetables are tender.
Blend the soup until smooth in a liquidiser or food processor. Return to the saucepan and add the cheese, stirring to melt.
Season to taste and heat gently until almost boiling, stirring constantly.
Serve one portion in a warmed soup bowl
garnished with fresh basil or parsley.
To freeze the remaining soup cool quickly and place in rigid containers (one serving per container). Seal label and freeze for up to 3 months.
Defrost and re-heat gently to serve.
Preparation 15 minutes Cooking 30 minutes.
Makes 4 portions: 85 calories per serving.
cc (02:40:15) : CREAMY ORANGE CAPPUCCINO FUDGE
(Makes 70 pieces - about 2-1/2 lbs)
2 1/2 cups granulated sugar
3/4 cup sour cream
1/2 cup butter
1 tbs instant coffee dissolved in
2 tbs water (hot)
1 (12 oz) pkg vanilla baking chips (2 cups)
1 (7 oz) jar marshmallow creme
1 tbs orange peel, finely grated (orange part only)
garnish orange peel strips (optional)
Line a 13 x 9-inch pan with foil, leaving a 1-inch overhang on two of the sides (short sides of the pan). Lightly butter the foil. This will
help you to get the fudge out later on--keeps the pan clean too. Set aside.
Lightly butter a large microwave-safe bowl. Place the sugar, sour cream, butter and coffee/water mixture into the bowl. Microwave on
HIGH 5-6 minutes, or until the mixture boils. Stir after 2-1/2 and 5 minutes.
After sugar mixture comes to a FULL rolling boil, microwave on HIGH 5-6 minutes longer (stir after 3 minutes), or until the mixture
reaches soft-ball stage (234F) on an instant-read or candy thermometer. DO NOT leave the thermometer in the bowl while the microwave is on! Take the bowl out to check it. Keep microwaving until the thermometer reads 234F.
Remove the bowl from the microwave; add the vanilla chips, marshmallow creme and orange peel; stir until smooth. Pour into foil-lined pan. Smooth evenly into the corners with a narrow metal spatula or a knife.
Let the fudge sit for about 2 minutes, then score (mark) into 70 squares (cut 7 sections lengthwise and 10 sections crosswise) halfway through the fudge with a sharp knife while the fudge is still warm.
Let candy sit until firm.
Remove from the pan by lifting on the foil. Place the foil onto a cutting board; cut along score lines into squares. Remove the candy
from the foil. Garnish with orange peel strips, if desired.
Store in an airtight container at room temperature.
cc (02:38:02) : Fresh Fruit with Creamy Raspberry Sauce
The beautiful color of this sauce explains how the designer color "raspberry" earned its distinction. Simple to prepare, you can use
this dessert to delight an unexpected guest or as a finishing touch to a light dinner. While many fruits are enhanced by this
flavor-filled sauce, peaches, bananas, mangos, and raspberries are outstanding choices. 1 cup fresh [or frozen without sugar] raspberries
1/2 cup cottage or ricotta cheese
1 1/2 Tablespoon brown sugar
2 Tablespoons heavy cream
1/2 Tablespoon framboise or triple sec liqueur
2 1/2 cups cubed fruit
Puree raspberries, cottage cheese, sugar, cream and liqueur in blender or food processor until it is smooth and lump free. Pour
sauce over cubed fruit and toss gently. Serves four.
cc (02:37:43) : Creamy Raspberry Dressing
Elegant and rich-tasting, this dressing is very special with soft-leafed lettuces.
3 tablespoons Raspberry Vinegar
1 tablespoon sugar
1/3 cup light olive oil
1 tablespoon sour cream
1 tablespoon Dijon mustard
1/2 cup fresh or frozen and defrosted raspberries
1/2 cup toasted walnuts
2 heads fresh bibb or butterhead lettuce, washed and torn
Whisk together the vinegar, sugar, oil, cream, mustard, and about half the berries. Put lettuce in salad bowl or on plates and top with
nuts and reserved berries. Drizzle with whisked dressing and serve.
cc (02:35:55) : Creamy Coleslaw
1 small head green cabbage -- cored and slivered
2 medium carrots -- peeled and grated
1 medium green pepper -- finely chopped
1 1/2 cups mayonnaise
3/4 cup corn oil
3/4 cup sour cream
1 1/2 tablespoons heavy cream, milk or half and half
2 teaspoons caraway seed
1 cup white wine vinegar
1/2 teaspoon cayenne pepper
pinch salt
pinch pepper
1. Put cabbage slivers, grated carrot and green pepper into a large bowl.
2. Combine the remaining ingredients, with salt and pepper to taste in a medium bowl by whisking together well. The ingredients will
remain separated until about 2 minutes of whisking. Keep whisking until the items are completely homogeneous.
3. Pour the whisked sauce over the cabbage mixture, stir, cover and chill for at least 4 hours before serving.
4. Allow slaw to return to room temperature before serving.
NOTES : *This recipe would be great with 3 tablespoons of Dijon mustard and freshly sliced peaches removing the carrots....
**Another idea would be to simply add Granny Smith apples and raisins.
***This would also be good as an alternative to tartar sauce with seafood.
cc (02:33:59) : Creamy Enchilada Casserole
Makes 10 generous servings
Preparation time: 1 hour
Cooking time: 1 hour, 10 minutes
20 8-inch flour tortillas
1 cup vegetable oil
3 8-ounce packages grated cheese (1 Monterey Jack, 1 sharp cheddar, 1 mild cheddar)
2 cans (10 3/4 ounces each) cream of chicken soup
1 can (10 3/4 ounces) cream of mushroom soup
2 (16 ounces each) jars taco sauce (1 mild, 1 medium)
1 (10-ounce) can diced tomatoes and green chiles
3 (4.5 ounces each) cans peeled and chopped green chiles
1 quart sour cream, divided
4 fresh tomatoes, chopped
1 head of lettuce, shredded
1 (16-ounce) jar taco sauce for serving (mild, medium or hot)
1 large bag tortilla chips
Preheat oven to 350 degrees.
In a large frying pan, heat oil over medium heat. Fry each tortilla for 5 to 8 seconds per side. Remove to a plate and separate each
tortilla with a paper towel.
Have ready 4 mixing bowls. In the first, combine all grated cheeses. In the second, mix the soups. In the third, mix the two jars of
taco sauce. In the fourth, mix the tomatoes and chiles.
On a large working surface, place 1 tortilla. Along the center line of the tortilla, place 2 tablespoons of grated cheese, 1 tablespoon
soup, 1 tablespoon taco sauce and 1 tablespoon of the tomato-chiles mixture. Roll up tortilla and place at the end of a 13 1/4-by-9
1/2-by-2 3/4-inch lasagna baking pan. Continue to roll up the tortillas and place them in the pan, packing tightly, forming two rows of
10. When all the tortillas are rolled, pour any remaining soup, chiles, taco sauce and cheese over them. Bake 1 hour or until bubbly.
Spread 2 cups sour cream over casserole and return to oven for another 10 minutes. Let cool 20 minutes. Slice and serve in squares
as you would lasagna. Serve with bowls of the remaining sour cream, chopped tomatoes, shredded lettuce, taco sauce and chips.
Per serving (with all the sour cream, taco sauce and tortilla chips): 1,024 calories, 31 grams protein, 66 grams fat (percent calories
from fat, 58), 79 grams carbohydrates, 114 milligrams cholesterol, 2,148 milligrams sodium, 6 grams fiber.
Carol,IL (01:33:42) : Double Soylicious shake
1 cup of soy milk
1 package of silken tofu (10.5 ounce package)
1 frozen banana
2 to 3 frozen strawberries or other fruit to your liking (blueberries work good)
Put all ingredients in blender & mix until smooth.
If you want to make it even healthier you can add 1 or all of the following :
1 tablespoon wheat germ
1 tablespoon oatmeal
1 tablespoon cold-pressed flax seed oil
CURRIED PUMPKIN AND LEEK FLAN
From: Gina, Fla
1 small sugar pumpkin (2 lbs.)
2 Tbsp. butter
6 leeks, including 1-inch of green, diced
3 whole eggs
3 egg yolks
1 1/2 cups heavy cream, dividied use
2 Tbsp. sugar
1 tsp. curry powder
Salt and pepper to taste
1 1/2 cups chicken stock
1 Tbsp. chopped fresh parsley
Preheat oven to 375 degrees F. Lightly oil a baking sheet. Butter 6 (2/3 cup) ramekins.
Cut pumpkin in 1/2, scoop out seeds and place cut-side down on the prepared baking sheet. Bake 50 minute. Cool. (Leave oven set at 375 degrees F.)
Spoon flesh from cooled pumpkin into blender and puree.
In a frying pan, melt butter. Add leeks and cook for 30 minutes or until soft.
Whisk eggs, 1 cup heavy cream, sugar, curry powder, salt and pepper. Add 3/4 of the pumpkin puree and leeks. Stir well.
Place in large baking pan, pour flan in prepared ramekins. Pour boiling water into the pan to reach 1/2 way up cups. Cover loosely with foil. Bake 25 minutes.
Meanwhile, combine stock, remaining pumpkin puree and remaining 1/2 cup heavy cream in saucepot. Boil gently till reduced by 1/2 (about 5-10 minutes). Strain through sieve. Keep warm.
Cool flan 5 minutes. Invert onto plates and ladle sauce over.
Gina,.Fla (10:38:09) : Cream of Broccoli and Cheese Soup
1 tbls. butter, melted
1/2 med. onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE)
1/2 lb. fresh broccoli (I use a whole rubber-banded bunch)washed, cut up and save the stems for the salad
1 cup carrots, julienned (I grate mine)
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar
1. Saute onion in butter. Set aside.
2. Cook melted butter and flour (make a roux) using a whisk over med. heat for 3-5 mts. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 mts.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 mts. Add salt and pepper. The soup should be thickened by now.
4. Pour in batches into osterizer and puree.
5. Return to pot and add the grated cheese and stir til well blended.
6. Put on low heat and stir the nutmeg. This soup serves 6 and can be easily doubled. It is unbelievably delicious!!
Gina,.Fla (10:36:41) : Yucatan Carrot Soup with Cumin and Lime
2 tsps. olive oil
2 lbs. carrots, peeled and chopped (about 5 cups)
2 large leeks (white and pale green parts only, chopped, about 2 cups)
1 tablsp. chopped garlic
2 1/2 tsp. cumin
1/2 tsp. crushed red pepper flakes
6 1/2 cups or more chicken broth
8 tablsp. sour cream
2 tablsp. lime juice
2 tablsp. fresh cilantro
2 tablsp. grated lime peel
Heat oil in a heavy pot over med heat. Add carrots and leeks, saute til leeks are soft but not browned, about 5 mts. Add garlic, saute 1 mt. Add crushed red pepper flakes and cumin and saute 30 mts. Add broth-boil-reduce and simmer till veggies are tender-35 mts. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.
THIS IS DELICIOUS!!
Donna-Gaylord,.MI (10:36:33) :
CORN CHOWDER
This recipe is actually a compilation of several different recipes for corn chowder. The recipe makes enough for a small army, or 2 hungry teenage boys. This recipe was a staple in my home while my sons were at home.
2 cups Frozen Sweet Corn (do not defrost)
2 cups uncooked diced potatoes
2 or 3 finely chopped carrots
2 Tablespoons Butter or Margarine
1/2 cup finely chopped celery
3/4 cup finely chopped onion
4 ounces grated Parmesan Cheese
2 cups diced cooked Chicken
1 tsp salt
1/4 to 1/2 tsp pepper
1 tsp dried dill weed
1 Tablespoon Parsley
3 slices of Bacon Chopped into 3 inch pieces
3 Cups Chicken Broth
3 Cups Milk
2 Cups Heavy Cream
3 tablespoons Corn Starch mixed with 3 tablespoons of water (more or less depending on the thickness of chowder you like)
In a medium size frying pan, saute onion and celery in butter until translucent, but not browned. Remove from pan and place in 5-6 quart stock pot. Pan fry bacon pieces until crispy but not burned. Remove from pan and drain on paper towel. Add bacon to pot. Add 2 cups Chicken Broth, chicken, potatoes, carrots unfrozen corn and seasonings, except for Parmesan Cheese to pot. Bring to a boil. Cover and reduce heat and simmer until potatoes are tender, about 10 minutes. When potatoes, and other veggies are tender, add milk, cream, and cheese, increase heat, making sure that broth does not come to a rolling boil. Add corn starch mixture until chowder reaches desired thickness. Serve with biscuits or warm French bread. A small sprinkling of cheddar or parmesan cheese may be added to the top of the soup prior to presentation.
Gina,.Fla (10:35:49) : HONEY MUSTARD DRESSING
(Yields one cup and one-half)
Two tablespoons mustard
Four tablespoons honey
One tablespoon white vinegar
One-half cup mayonnaise
One-half cup sour cream
Mix all together with a whisk and serve.
Gina,.Fla (10:34:24) : EPICURE'S CHOPPED LIVER
This is, by far, the BEST recipe for Chopped Liver. It comes from the famous Jewish Gourmet Store, Epicure's, in Miami Beach, Florida. Whenever I am in the Miami area, I stop by and get my "goodies"! I have been going there since 1975 and I hope it never closes! I got this recipe from one of the brother-owners when I was doing a survey for Burdines many years ago!
2 pounds chicken livers
1 1/2 tablespoons salt
5 ounces chicken fat
2 pounds onions, peeled and sliced thin (about 3 cups)
1/2 cup chicken stock
8 large hard-boiled eggs, crumbled
1 tablespoon salt
1/2 teaspoon black pepper
1/4 cup honey
Place the chicken livers in a heavy saucepan with just enough water to cover. Stir in the salt. Bring to a boil, reduce heat and simmer until livers are firm, about 5 minutes. Drain and blot on an absorbent towel.
In a large saute pan, liquefy the chicken fat over medium-high heat. Add the onions and saute until soft and lightly caramelized, about 5 minutes. Add the chicken livers and cook 1 minute more. Add the chicken stock and stir to deglaze the pan. Remove from heat and stir in the eggs, salt, pepper and honey. Cool. Push through the fine sieve of a meat grinder or chop in a food processor. Makes 16 servings.
Gina,.Fla (10:29:53) : Banana Cream Cheese Pie
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 cup lemon juice (and additional for dipping bananas)
1 tsp. vanilla
4 medium bananas, divided use
1 (9-inch) graham cracker crumb crust (or baked pastry shell)
In a large mix bowl, beat cheese till fluffy. Gradually beat in condensed milk till smooth. Stir in lemon juice and vanilla.
Peel and slice 2 bananas and dip slices in lemon juice; drain and line crust. Pour filling over bananas and cover. Chill for 3 hours or until set.
Before serving, slice remaining bananas, dip in lemon juice; drain and garnish pie. Refrigerate leftovers.
Gina,.Fla (10:28:39) : Guava Rum Cheesecake
crust:
1 1/4 c. chocolate crumbs or graham cracker crumbs
1/3 c. melted butter
2 T. sugar
Filling:
1 c. guava paste
1/3 c. rum
2 lbs. cream cheese, room temp.
2 c. sugar
4 eggs
2 t. vanilla
1 T. grated lemon zest
Glaze:
1/4 c. guava jelly
1 T. water
Preheat oven to 350. Butter a 9" springform pan.
Prepare the crust by combining the ingred. and pressing onto the bottom and up the sides of the pan. Bake til dry about 8 mts. Set aside to cool.
Fillling:
Melt the guava and beat constantly 2-3 mts. til nice and smooth. Add the rum and let it cool. Set aside.
In a large bowl beat the cream cheese, add the sugar, eggs one at a time, vanilla, and zest. Stir in the melted guava mixture gently to fold. Pour into the prepared pan, bake for 1 1/4 hours. If top starts to brown, tent with foil. When done, turn heat off, open oven door a few inches and let it cool inside oven for 20 mts. Refrigerate for at least 6 hours or overnight.
Mix glaze ingred. together in a small saucepan til melted and it is the consistency of heavy cream. Let it cool and brush on top of cake. Cover and chill for at least 30 mts. to set.
Shelby,IA (10:27:09) : Spicy Mustard Spread
1/4 cup butter or margarine, softened
2 Tbsp ground mustard
2 Tbsp vinegar
1/4 tsp garlic salt
4 drops hot pepper sauce
In a mixing bowl, combine all ingredients; beat until smooth. Serve w/hot dogs, vegetables, hamburgers, chicken or steaks. Store in the refrigerator. Yield: about 1/3 cup
Gina,.Fla (10:26:26) : Gina's Marvelous Tiramisu
5 eggs, separated (Egg whites to be beaten til stiff peaks form)
3/4 cup sugar
1 t. vanilla
6 T. cognac
16 oz. Mascarpone Cheese
2 pkgs. ladyfingers
1 cup strong espresso
cocoa powder to dust over
Beat the egg yolks well. Slowly add sugar and beat til creamy. Add vanilla, cognac, and cheese. Blend well. Fold in the beaten eggs whites. Dip ladyfingers in coffee and place at bottom of 9x13x2 pan. Cover with cheese mixture, repeat layer. Dust with cognac and refrigerate at least 4 hours or overnight.
This is a sensational dessert and you will be asked for this recipe without fail. This recipe rivals any gourmet restaurant. It is the BEST!!!
Gina,.Fla (10:25:20) : Pumpkin Flan
1 16 oz. pumpkin puree
1/2 t. cinnamon
1/4 t. ground cloves
2/3 c. evaporated milk
2/3 c. condensed milk
1 t. vanilla
5 large eggs
1/4 c. sugar
For Caramelizing Pan: 1 c. sugar
Blend together the pumpkin, spices, milks and vanilla. Stir in the eggs one at a time and then the 1/4 c. sugar. Blend well.
Caramelize the sugar in a saucepot till golden amber. As it begins to dissolve, stir often...once dissolved do not stir as it will begin to crystallize. Pour into the custard molds or an 8" souffl pan. Tilt and cover sides and bottom. It will begin to harden. Pour custard in and then set in the middle of a larger pan and fill that pan half-way with water (bain marie) Bake at 350 for 40 minutes for custard cups and 1 hour and 20 minutes for souffl pan. Allow to come to room temp., then chill before inverting on a platter.
Gina,.Fla (10:24:39) : PINEAPPLE CREAM CHEESE PIE
1 9" pie shell, deep-dish, unbaked
1/2 cup sugar
1 9oz. can crushed pineapple
1 tablsp. cornstarch
1 8oz. pkg. cream cheese
1/2 cup sugar
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
2 eggs
1/2 cup chopped pecans
Preheat oven to 400. Cook sugar, pineapple and cornstarch until thick and clear. Cool.
Beat cream cheese, sugar, salt, milk, and vanilla until smooth. Add eggs one at a time. Beat well.
Pour pineapple mixture into unbaked pie shell. Pour cream cheese mixture on top. Sprinkle with nuts. Bake for 10 mts. Reduce heat to 325 and bake additional 50 mts.
calliope,.NY (10:22:30) : Pasta and Smoked Salmon with Dill Etc. Sauce
* 6-8 or more shallots, sliced...or use red onion
* 1/2 cup dry white wine
*juice of one lemon
* 1 cup heavy cream
* 8 oz pasta of choice
*1-Tbsp. Dijon mustard
*1-2 Tbsp. soy sauce
*1-Tbsp. or less, brown sugar
* 2 Tbsp snipped fresh dill...or 1-tsp. dry
* 1-Tbsp. fresh tarragon...or 1/2-tsp dry
*salt and pepper to taste
* 4 oz or more thinly sliced smoked salmon, * get it at Brueggers Bagel place *
*handful of minced scallions and fresh parsley at the end.
* perhaps adding peas, would be nice
* you might also like some finely chopped black olives or whole capers in this.
* ALSO, try adding some crisp bacon at the end or McCormick's Imitation Bacon Bits
Cook the pasta till just al dente. Drain and toss with a little butter or olive oil to keep it from sticking, the mustard and the dill. Cover and set aside while you make the sauce.
In a skillet, combine the shallots with the wine, bring to a boil, and simmer
for a couple of minutes. Add tarragon, brown sugar, soy sauce, lemon juice and peas, if using. Bring back to simmer. Stir in cream, bring to a boil, and simmer for about 5 minutes. Add sauce to the pasta toss and cover, set over a low flame till it is just heated thru again. Toss again with the scallions, parsley and bacon, if using and serve immediately.
Try serving with some lemon, buttered carrots and a salad with some fruit in it and the dressing of your choice. Mango or pistachio ice cream for dessert with a crisp butter cookie would make a nice finish!
NOTE...You can add the smoked salmon at anytime during this process, depending on whether or not you want it cooked more. You could also use regular cooked salmon...but if you do, I would suggest about a 1/4 tsp. liquid smoke since the depth of flavor it gives is truly delightful!
*You could make this same dish will shrimp instead in which case I would use rosemary instead of tarragon and skip the capers.
Shelby,IA (10:17:13) : Dairy Delicious Dip
1 pkg(8oz) cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1/4 cup packed brown sugar
1 to 2 Tbsp maple syrup
Assorted fresh fruit
In a small mixing bowl, combine cream cheese, sour cream, sugars, & syrup to taste; beat until smooth. Chill. Serve w/fresh fruit. Yield: 2 cups.
calliope,.NY (10:10:27) : WALNUT PESTO FOR FETTUCCINI
3/4-cup walnuts toasted at 350 for about 8 min.,
1-2-large cloves garlic
1/2 tsp.-salt,......1/2 tsp. fresh cracked black pepper
1/2-tsp.each, dried basil....and marjoram (or fresh equiv.)
1-cup chopped flat-leaf parsley
3-Tbsp. grated parmesan cheese
1/4-cup olive oil
1-TBSP. ea. cream...and butter
2-tsp. fresh lemon juice
*NOTE...you may to thin it with additional olive oil or cream....
Puree all ingredients in a blender or food processor till smooth adding cream at the very end..
Serve over fettuccini, linguini or spaghetti of thickness choice.
*NOTE........serve with some steamed green beans and some steamed carrots in separate "piles" with lemon and butter and a salad of choice.
calliope,.NY (09:55:42) : CALLIOPE'S
CHILLED PEA, POTATO, LEEK, ZUCCHINI AND BUTTERMILK SOUP
ingredients;
Since you will be pureeing this soup, there is no need to worry about the size of the vegetables you cut. Serve it cold this time of year, and warm in the winter, if you like.
1-49 oz. can chicken stock plus 2-cups of water
2-large leeks, white and pale green part only
6-cloves garlic
6-medium boiling potatoes
1-large zucchini
2-3 ribs of celery
1-box frozen peas
3-cups buttermilk
herbs and spices, to your taste;
bay leaf...removed before pureeing!
thyme
parsley
basil
dill
mint
a couple dashes of cloves
Saute the leeks, garlic and celery in oil or butter with the bay leaf, salt and pepper for a few minutes. Add the stock, water and potatoes, bring to a boil and simmer gently for about 8 minutes or till potatoes are tender.
Add the zucchini, herbs and spice and simmer another 2 minutes. Add the peas and turn off heat. Allow to cool a bit and puree in batches till very smooth, with the buttermilk. Chill.
NOTE...for a "company" presentation, try drizzling the top with some roasted
red pepper puree and sprinkle with crisp cooked bacon or BACOS.
calliope,.NY (09:52:07) : Mornin' Everyone! Thought I'd share my tip on cream soups with you all today.
Mostly, its onions......and tons of 'em!!! ...which are so good for you too! Also, I make my proportions of solid ingredients to the amount of liquid such that when it is all pureed, it has a "creamy" texture. Then if its called for, I'll add some milk, or if the flavor is called for, buttermilk. This not only reduces the fat content, but also the heavy, sometimes pastey quality that flour and cornstarch can impart.
Now, if you want some solids in the soup as well, just remove some of them after sauteing and before pureeing and then add them back afterwards.
Another thing you can try...and it would be good for all of us, even men and kids, is to add some Silken Tofu to the puree. With all the other flavors in your soup, I swear...no one will ever know! Happy, healthy eating ladies and gents!
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