Tuesday, July 31, 2012

{soups-salads-and-salad-dressings} Creamy Cilantro-Lime Slaw

 

Creamy Cilantro-Lime Slaw

Comments
The slaw would be perfect with grilled pork or lamb, or use it as a topping for fish tacos.

Ingredients
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons fresh lime juice -- (or more)
1 1/2 teaspoons finely grated lime peel
1 Serrano chile -- seeded, minced
2 garlic cloves -- pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage
4 green onions -- minced (about 1/4 cup)

Procedure
1. Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.

2. Season slaw with more lime juice, salt, and pepper, if desired, just before serving.

Servings
Servings: 8
Yield: 6 to 8 servings

Nutrition Facts
Nutrition (per serving): 136 calories, 128 calories from fat, 14.5g total fat, 7.5mg cholesterol, 87.6mg sodium, 61.7mg potassium, 1.8g carbohydrates, <1g fiber, <1g sugar, <1g protein.

Recipe Type
vegetarian recipes, , side dishes, , dinner food, , cole slaw, , do ahead


Serving idea: Posted by LinaZ 7/6/2010 10:00:03am We like spicy food so I used 2 Serranos, but other than that I followed the recipe exactly. My husband does not normally like cole-slaw but he said this was the best he ever had. Definitely tastes better the next day. I will make this again.

Source
Author: Rick Rodgers
Source: Bon Appetit
Web Page: http://www.bonappetit.com/recipes/2010/07/creamy_cilantro_lime_slaw
Copyright: July 2010
 
Enjoy!
Connie W.

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

{soups-salads-and-salad-dressings} Coconut Lime Chicken Soup

 

Coconut Lime Chicken Soup

Comments
This recipe for coconut lime chicken soup can be ready from start to fabulous finish in only 25 minutes. Using a deli-roasted chicken eases the preparation time for this quick and easy Thai-inspired soup recipe. Pair with your favorite sandwich , fresh tossed salad, or some breadsticks to complete this meal.

Ingredients
1 2- to 2-1/2-lb. deli-roasted chicken
1 15-oz. can unsweetened coconut milk
2 cups water
1/4 cup lime juice -- (2 medium limes)
3 medium carrots -- thinly-sliced diagonally (about 1-1/2 cups)
1 tablespoon soy sauce
2 teaspoons Thai seasoning blend
1/4 teaspoon salt
Thai seasoning blend -- (optional)
Fresh cilantro -- (optional)
Lime wedges -- (optional)

Procedure
1. Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.

2. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.

Servings
Servings: 4

Cooking Times
Total Time: 25 minutes

Nutrition Facts
Nutrition (per serving): 58 calories, 8 calories from fat, <1g total fat, 18.3mg cholesterol, 345.9mg sodium, 220.2mg potassium, 5.1g carbohydrates, 1.4g fiber, 2.2g sugar, 7.4g protein.

Source
Author: Better Homes and Gardens
Source: Yahoo-Shine
Web Page: http://shine.yahoo.com/channel/food/recipes/coconut-lime-chicken-soup-535855/
 
Enjoy!
Connie W.

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

Monday, July 30, 2012

Password Changed

Your Yahoo! ID is: ‎srforceten‎

Your password for this account has recently been changed. You don't need to do anything, this message is simply a notification to protect the security of your account.

Please note: your new password may take awhile to activate. If it doesn't work on your first try, please try it again later

DO NOT REPLY TO THIS MESSAGE. For further help or to contact support, please see http://help.yahoo.com/help/edit/
***************************************************************
You can always change your password by doing the following:

1. Sign in to any Yahoo! service
2. Click on any "My Account" link
3. Choose "Change Password"

If you cannot find a "My Account" link, you can sign in to My Yahoo! (http://my.yahoo.com) and you'll find it in the upper left corner

Sunday, July 29, 2012

{soups-salads-and-salad-dressings} Gumbo

 

This is from the Food Network website...
 
~~~~~
 

Gumbo

Paula Deen
 
Total Time:
2 hr 40 min
Prep
15 min
Cook
2 hr 25 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

  • 3 large boneless skinless chicken breast halves
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 5 tablespoons margarine
  • 1 large onion, chopped
  • 8 cloves garlic minced
  • 1 green bell pepper, seeded and chopped
  • 3 stalks celery chopped
  • 1/4 cup Worcestershire sauce
  • 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 4 cups hot water
  • 5 beef bouillon cubes
  • 1 (14-ounce can) stewed tomatoes with juice
  • 2 cups frozen sliced okra
  • 4 green onions, sliced, white and green parts
  • 1/2 pound small shrimp, peeled, deveined and cooked

Directions

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
 
 ~@~@~@~@~@~
Rhonda in Missouri
Have a great day!  Ask me about my recipe swap groups!

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

{soups-salads-and-salad-dressings} Broccoli Soup

 

This is from the Food Network website...
 
~~~~~
 

Broccoli Soup

Recipe courtesy The Neelys
 
Total Time:
40 min
Prep
10 min
Cook
30 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

  • 4 tablespoons butter, room temperature
  • 1 1/2 pounds fresh broccoli
  • 1 large onion, chopped
  • 1 carrot, chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1/2 cup cream
  • Homemade Croutons, recipe follows

Directions

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

Homemade Croutons:

Preheat oven to 400 degrees F.
Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
Yield: 4 to 6 servings
 
 ~@~@~@~@~@~
Rhonda in Missouri
Have a great day!  Ask me about my recipe swap groups!

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

{soups-salads-and-salad-dressings} Lentil Soup

 

This is from the Food Network website...
 
~~~~~
 

Lentil Soup

Alton Brown
 
Total Time:
1 hr 15 min
Prep
30 min
Cook
45 min
Yield:
6 to 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2 teaspoons kosher salt
  • 1 pound lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground toasted cumin
  • 1/2 teaspoon freshly ground grains of paradise

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
 
 ~@~@~@~@~@~
Rhonda in Missouri
Have a great day!  Ask me about my recipe swap groups!

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

{soups-salads-and-salad-dressings} Autumn Beef Stew

 

This is from the AllRecipes.com website...
 
~~~~~
 
Autumn Beef Stew
 
Prep Time:
15 Min
Cook Time:
8 Hrs
Ready In:
8 Hrs 15 Min
Makes 8 servings
Ingredients
  • 12 small red potatoes, halved
  • 1 pound carrots, cut into 1-inch pieces
  • 1 large onion, cut into wedges
  • 2 pounds lean beef stew meat, cut into 1-inch cubes
  • 1/3 cup butter or stick margarine
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper

Directions

  1. Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
  2. Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
 
 ~@~@~@~@~@~
Rhonda in Missouri
Have a great day!  Ask me about my recipe swap groups!

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

{soups-salads-and-salad-dressings} A-1 Chicken Soup

 

This is from the AllRecipes.com website...
 
~~~~~
 
A-1 Chicken Soup
 
Prep Time:
15 Min
Cook Time:
1 Hr 45 Min
Ready In:
2 Hrs
Makes 16 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 2 skinless chicken leg quarters
  • 1/2 cup chopped onion
  • 2 quarts water
  • 3 cubes chicken bouillon, crumbled
  • 1 stalk celery, chopped
  • 3 carrots, chopped
  • 1 clove roasted garlic, minced
  • salt and pepper to taste
  • 1 (12 ounce) package thin egg noodles

Directions

  1. In a large pot over medium heat, cook chicken pieces in oil until browned on both sides. Stir in onion and cook 2 minutes more. Pour in water and chicken bouillon and bring to a boil. Reduce heat and simmer 45 minutes.
  2. Stir in celery, carrots, garlic, salt and pepper. Simmer until carrots are just tender. Remove chicken pieces and pull the meat from the bone. Stir the noodles into the pot and cook until tender, 10 minutes. Return chicken meat to pot just before serving.
 
 ~@~@~@~@~@~
Rhonda in Missouri
Have a great day!  Ask me about my recipe swap groups!

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

{soups-salads-and-salad-dressings} Lemon and Lime Rice Salad

 

                        Lemon and Lime Rice Salad

Serving Size  : 4    

  1 1/2    cups  Minute Premium Long-Grain Rice -- uncooked
  1         tablespoon  butter or margarine
  1         tablespoon  chopped fresh cilantro
  1 1/2   teaspoons  grated lemon peel
  1 1/2   teaspoons  grated lime peel
  1         teaspoon  salt - (to 1 1/2)

Prepare rice as directed on package.  Stir butter into rice until melted.  Stir in remaining ingredients.  Serve warm.

This recipe yields 4 servings.

Tips:  This salad can also be served cold.  This fragrant rice goes well with Mexican, Indian, Greek and other ethnic meals.  Try substituting grated orange peel for the lemon and lime peels.  Try other fresh herbs such as tarragon, dill or mint in place of the cilantro.

Source:
  "Athenos' recipe archive at http://www.athenos.com"
S(Formatted for MC6):
  "08-03-2001  by  Joe Comiskey  -  jcomiskey@krypto.net"
 
Enjoy!
Connie W.

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

{soups-salads-and-salad-dressings} Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts (Aarti Sequeira-Food Network)

 

                  
       Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts

Recipe By     :Recipe courtesy Aarti Sequeira
Serving Size  : 4     Preparation Time :0:10
Categories    : Dish : Salad                    Fruit
                Lime                            Nuts
                Vegetables                      Zucchini

 
  4 large  zucchini
  2 limes -- juiced (1/4 cup fresh lime juice)
  1 large  Fresno chile or half a jalapeno -- seeded and minced
  2 tablespoons  light brown sugar
  2 tablespoons  fish sauce
  1 clove  garlic -- minced
     Rounded 1/4 cup shelled roasted, salted peanuts
1/2 pint  cherry tomatoes -- sliced in half
      small handful  chopped fresh cilantro
      Kosher salt and freshly ground black pepper

Trim the stem end off of the zucchini. Using a mandoline, thinly shave the zucchini from pole to pole into beautiful long ribbons.

In a small bowl, whisk together the lime juice, chile, brown sugar, fish sauce and garlic.

Set a small skillet over high heat. Add the peanuts and toast until they begin to char, about 5 minutes. Remove them from the heat, and finely chop.

Toss the zucchini with the dressing, tomatoes and cilantro. Sprinkle with the peanuts. Taste for seasoning (it may need a touch more salt) and serve immediately.

Source:
  "Show: Aarti Party Episode: Dinner for Piglet"
S(URL):
  "http://www.foodnetwork.com/recipes/aarti-sequeira/zucchini-ribbon-salad-with-lime-juice-red-chile-and-peanuts-recipe/index.html"
Copyright:
  "See All of Scripps Networks Digital"
Yield:
  "4 servings"
Start to Finish Time:
  "0:15"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 81 Calories; 2g Fat (14.7% calories from fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 12mg Sodium.  Exchanges: 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Serving Ideas :

By drach4r Los Osos on June 25, 2012 A big hit with everyone.I added the sauce just before serving and the charred peanuts were a perfect touch. The sauce was amazing and really made the salad. Can't wait to make this dish for my next dinner party. Thanks Aarti.

By nancypaca on May 31, 2012 The best! I couldn't make ribbons as my mandolin wouldn't cut the zuke. So I sliced it thinly and it was still lovely. Am off to the store to buy a new mandolin so I can enjoy the beauty that everyone else raved about. Will make this again and again, with or without the mandolin.

By hcasio on May 30, 2012 this is a really easy, beautiful, delicious, healthy salad! What more can you ask? I didn't have a mandolin, so I used a sides-ways style vegetable peeler, and it worked great to make the ribbons. I put the ribbons in a bowl on top of the cut tomatoes the day before I took the salad to a potluck. Poured the dressing over immediately before we were going to eat, and sprinkled in the chopped peanuts. Everyone raved over the salad ~ the taste and how pretty the ribbons look! The bowl was scraped clean!

 
Enjoy!
Connie W.

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___