Sunday, February 26, 2017

{soups-salads-and-salad-dressings} CHICKEN AND DUMPLINGS

 

CHICKEN AND DUMPLINGS

For the Soup

2 1/2 lbs chicken (I like thighs)

1 Tbsp olive oil

1 large onion, cut into large chunks

4 cloves garlic, sliced

2 celery stalks, trimmed and cut into 1/2-inch pieces

2 bay leaves

1 chicken bouillon cube

4 sprigs of fresh thyme

2 Tbsp dry sherry or vermouth (optional)

Salt

2 medium carrots, peeled and cut into 1/2-inch pieces

Ground black or white pepper

For the dumplings

1 1/2 cups flour

2 teaspoons baking powder

1/2 cup coarsely ground cornmeal

1 tablespoon sugar

1 teaspoon kosher salt

1 3/4 cups heavy cream

Heat olive oil in pan over medium high heat, season chicken with salt and pepper and brown. Arrange chicken in a large kettle or pressure cooker. If you are using the kettle, place the chicken, celery, onion, garlic, bay leaves, bouillon, thyme and dry sherry in a large pot. Add 4 quarts of water bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 2 hours or until chicken is very tender. Add carrots during last hour. If you are using a pressure cooker, place all soup ingredients in pressure cooker, add enough water to cover chicken and vegetables, bring to 15 pounds pressure, cook for 35 minutes, let pressure fall naturally before removing lid. When chicken is cool enough to handle remove meat from bones and shred.

Meanwhile, mix the batter for the dumplings. When chicken is cooked, place dumplings over the top of chicken and vegetables, turn on heat once more, cook covered for 12 minutes or until dumplings are puffed.


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Saturday, February 25, 2017

{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home

http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

http://groups.yahoo.com/group/Taste_Of_Home/
Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks

http://groups.yahoo.com/group/Recipes_for_Health/
Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies

Tamara's Groups:

Need some new recipes? Everyone's invited....tell all your friends.

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!

http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only

http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!

http://groups.yahoo.com/group/NonEdibleRecipesCrafts-nTips
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals

http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help

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{soups-salads-and-salad-dressings} California 3-Bean Chili

 

California 3-Bean Chili 

2 tablespoons olive oil
1 cup onion, chopped
1 green bell pepper, coarsely chopped
1/2 cup dry red wine
1 can (14.5 ounce) whole tomatoes, broken up
1 can (15 ounce) EACH of black beans, red kidney beans, and white northern or pinto beans, drained and rinsed

California Spice Blend:
4 teaspoons McCormick® Chili Powder
1 teaspoon EACH of:
McCormick® Garlic Powder
McCormick® Ground Cumin
McCormick® Oregano 
McCormick® Basil Leaves
1/2 teaspoon McCormick® Seasoned Pepper
2 teaspoons sugar
1/2 teaspoon salt 


1. Heat oil in large saucepan over medium-high heat. Add onion and green pepper, cook 5 minutes, stirring often.

2. Stir in Spice Blend and remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Garnish with shredded cheese and chopped onion, if desired.

Makes 6 cups

This recipe created by McCormick, Inc.
 
Source: Back of the Box

~@~@~@~@~

Rhonda in MO

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Posted by: Rhonda <rhondagray5666@att.net>
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Thursday, February 23, 2017

{soups-salads-and-salad-dressings} Cobb Salad Sub

 

Cobb Salad Sub

http://www.bhg.com/recipe/cobb-salad-sub/

Makes: 6 Servings

Serving Size: 1 Portion

Makes: 6 Portions

Prep: 30 Minutes

Stand: 15 Minutes

Ingredients

3 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon Dijon-style mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 cups cubed cooked chicken or turkey

1 avocado, halved, seeded, peeled, and chopped

2/3 cup chopped Roma tomatoes (2 medium)

4 slices bacon, crisp-cooked, drained, and crumbled

1 1 pound loaf French bread

2 cups chopped butter-head (Bibb or Boston) lettuce leaves

1/4 cup crumbled blue cheese (2 ounces)

2 hard-cooked eggs, chopped

 

Directions

1. For dressing, in a small bowl whisk together oil, vinegar, mustard, pepper, and salt.

2. In a medium bowl combine chicken, avocado, tomatoes, and bacon. Pour dressing over chicken mixture; toss to coat.

3. Cut a wedge in the top of the bread about 1 inch from edges. Use your hands to pull out some of the inside of the loaf, leaving about a 3/4-inch shell. Layer in lettuce, chicken mixture, cheese, and eggs. Let stand 15 minutes before slicing carefully with a long serrated knife. Or, wrap and chill up to 2 hours.

Nutrition Facts (Cobb Salad Sub)

Per serving:

416 kcal calories; 20 g fat; (5 g sat. fat; 3 g polyunsaturated fat; 10 g monounsaturated fat), 

113 mg cholesterol; 675 mg sodium; 33 g carbs; 

3 g fiber; 4 g sugar; 25 g pro.

Percent Daily Values are based on a 2,000 calorie diet

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi T" <tigger63755@charter.net>
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{soups-salads-and-salad-dressings} Deviled Egg Macaroni Pasta Salad

 

Deviled Egg Macaroni Pasta Salad

http://www.bhg.com/recipe/deviled-egg-macaroni-pasta-salad/  

All the deliciousness of deviled eggs and pasta salad in one colorful side dish! This macaroni pasta salad is perfect for family gatherings and is kid friendly. One serving is never enough!

Ingredients

1/2 cup thinly sliced red onion

1/4 cup cider vinegar

1 teaspoon sugar

8 ounces large elbow macaroni

12 hard-cooked eggs

1/2 cup mayonnaise

3 tablespoons country Dijon-style mustard

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon cracked black pepper

1/2 cup chopped sweet pickle

1 1/2 cups very thinly sliced celery

Smoked paprika and/or pepper (optional)

 

Directions

1. In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside.

2. Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside.

3. Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside.

4. For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Gradually stir in 2 Tbsp. water, salt, paprika, and pepper. Set aside.

5. In a large bowl combine the egg whites, pickles, celery, macaroni, and dressing; toss to combine. Top with reserved egg; sprinkle with additional smoked paprika and pepper. Serve at once or cover and chill up to 6 hours.

From the Test Kitchen: If the mixture gets a little dry after storing, you can stir in a little milk.

Nutrition Facts (Deviled Egg Macaroni Pasta Salad)

Per serving: 273 kcal calories, 15 g fat, (3 g saturated fat, 6 g polyunsaturated fat, 4 g monounsaturated fat), 

228 mg cholesterol, 422 mg sodium, 

21 g carbs, 1 g fiber, 

4 g sugar, 11 g protein.

• Percent Daily Values are based on a 2,000 calorie diet

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi T" <tigger63755@charter.net>
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Tuesday, February 21, 2017

{soups-salads-and-salad-dressings} ALABAMA BLUE CRAB PARFAIT

 

ALABAMA BLUE CRAB PARFAIT

 
Crab meat and avocado, in a flavorful mix of sour cream, cilantro, lime juice, and jalapenos, is sprinkled with diced tomato and served in glasses.
  • Servings: 8
Ingredients:
1 lbLump Blue Crabmeat
½ cupSour Cream
¼ cupCoarsely Chopped Cilantro
3 TbspLime Juice
2 TbspFinely Diced Shallots
2 TbspSeeded & Finely Diced Jalapeno Peppers
½ tspSalt
¼ tspGround White Pepper
3Ripe Hass Avocados, coarsely mashed
2Vine-ripened Plum Tomatoes, peeled, seeded and diced (about 1 cup
Directions:
In a bowl, combine crabmeat, sour cream, cilantro, lime juice, shallots, jalapeno, salt and pepper. Gently fold in mashed avocados; cover with plastic wrap, pressing lightly to prevent darkening of avocados. Refrigerate until ready to use. Divide dip into 8 martini or wine glasses and sprinkle with tomato. Serve with plantain chips or other chips.
Helpful Tips:
Easy and quick to make and serve.


Source: Better Recipes

~@~@~@~@~

Rhonda in MO

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Posted by: Rhonda <rhondagray5666@att.net>
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{soups-salads-and-salad-dressings} Sausage Corn Chowder

 

Susan shares in a recent column.

Sausage Corn Chowder

1 pound bulk pork sausage, mild or hot, according to taste

1 cup chopped onion

4 cups peeled and cubed potatoes (or equivalent of canned sliced potatoes, drained)

1 teaspoon salt

1/8 teaspoon pepper

2 cups water

1 can (17 ounces) creamed style corn

1 can (17 ounces) whole kernel corn, drained

1 can (12 ounces) evaporated milk

 

In a pan, cook sausage and onion until browned. Drain on paper towel. Boil potatoes and salt until tender. Add sausage to potatoes and water. Add remaining ingredients and warm through. If chowder is too thick, add a little of the juice from the drained canned whole kernel corn to thin down.

I always serve apple muffins with this chowder, as it is a perfect go-together with the pork sausage.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi T" <tigger63755@charter.net>
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Another Great Group of *~ Beth ~*

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