Sunday, November 25, 2012

{soups-salads-and-salad-dressings} San Antonio Fiesta Shrimp Salad

 

San Antonio Fiesta Shrimp Salad

10 26/30 Texas wild caught shrimp
1 teaspoon olive oil
1 teaspoon barbecue seasoning
3 flour tortillas, fried
1 corn tortilla, cut in thin strips and fried crispy
2 ounces iceberg lettuce, shredded
2 ounces hearts of romaine, shredded
3 ounces chili con queso
1/4 cup pinto beans, drained
1 ounce shredded pepper jack cheese
1/4 cup pico de gallo
3 ounces ranch dressing
1 ounce honey
1 teaspoon fresh garlic, minced
1 teaspoon cumin powder
1/4 cup cilantro, chopped

Mix ranch, honey, garlic, cumin and cilantro well and refrigerate.

Peel and devein shrimp, baste with oil and sprinkle with barbecue seasoning then grill over mesquite wood until done.

Mix iceberg, romaine, pinto beans and pico de gallo. Toss with dressing until well coated.

Place in middle of large salad bowl. Place the three fried flour tortillas
between the salad and the rim of the bowl at the 12, 4 and 8 position. Drizzle the chili con queso onto the tortillas and sprinkle them with pico de gallo.
Sprinkle the pepper jack cheese on top of the salad. Line the grilled shrimp across top of salad. Garnish with tortilla strips and sprig of cilantro, serve.

— Recipe courtesy of the Galveston County Fair and Rodeo Seafood Cookoff

~*Piper*~
http://groups.yahoo.com/group/Seasonal-Recipes/

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{soups-salads-and-salad-dressings} New! New England Clam Chowder

 

New! New England Clam Chowder
Recipe courtesy Ellie Krieger

1 tablespoon plus 1 teaspoon olive oil
4 slices Canadian bacon, diced (2 ounces)
1 large onion, chopped (about 2 cups)
6 stalks celery, diced (about 2 cups)
Kosher salt and freshly ground pepper
1 tablespoon finely chopped garlic (about 3 large cloves)
2 teaspoons chopped fresh thyme
2 1-pound containers frozen clams packed in their own juice, thawed,
juice reserved
1 1/4 pounds russet potatoes, cut into 1/2-inch dice
1 bay leaf
2 cups cold low-fat (1 percent) milk
2 tablespoons heavy cream
3 tablespoons all-purpose flour
Hot sauce (such as Tabasco), for serving (optional)

Heat 1 teaspoon of the oil in a large soup pot over medium-high heat.
Add the Canadian bacon and cook, stirring frequently, until crisp, 3
to 4 minutes. Transfer the bacon to a plate.

Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon
salt and 1/2 teaspoon pepper to the pot and cook over medium heat,
stirring occasionally, until the vegetables have softened, about 6
minutes. Add the garlic and thyme and cook, stirring, for 1 minute
more. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2
cups), the potatoes and bay leaf and bring to a boil.

Partially cover the pot and simmer, stirring occasionally, until the
potatoes are tender, about 15 minutes. Whisk the milk, cream and flour
in a bowl until the flour is dissolved. Slowly add the mixture to the
pot, stirring constantly. While stirring, bring the soup to a simmer
(do not boil). Reduce the heat to medium low and cook, stirring
occasionally, until thickened, about 8 minutes. Add the clams and
simmer 2 minutes more. Discard the bay leaf. Add salt and pepper to
taste.

Right before serving, stir in the bacon. Serve with the hot sauce.

6 servings

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{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

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/cooking-with-emeril/
For anything and everything dealing with Emeril!

http://tv.groups.yahoo.com/group/Home-With-the-Neelys/
For anything and everything dealing with the Neely's

http://groups.yahoo.com/group/EverydayWithRachael-Ray/
For anything and everything dealing with Rachael Ray

http://groups.yahoo.com/group/Paula-Deen-Recipes/
For anything and everything dealing with Paula

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/Martha-Stewart-Recipes-n-More/
Do you love Martha Stewart?

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

http://groups.yahoo.com/group/Theme-Park-Recipes/
All theme parks & fun foods included but mostly Walt Disney World

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://ph.groups.yahoo.com/group/Magazine-Recipes/
Recipes from all of your favorite magazines

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

http://groups.yahoo.com/group/Potluck-n-PicnicRecipes/
Recipes for potlucks, picnics or a larger crowd...more servings per recipe

http://groups.yahoo.com/group/LowFat-Desserts/
For all kinds of delicious low fat or low sugar desserts

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

http://groups.yahoo.com/group/Cheesecake-Fiesta/
All cheesecakes....all the time

http://groups.yahoo.com/group/Non-Edible-Recipes/
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/breakfast-n-brunch/
All breakfast and brunch recipe and ideas

http://groups.yahoo.com/group/world-recipe-fiesta/
Recipes from all over the world....

http://groups.yahoo.com/group/simply-side-dishes/
Need something new to go with that special meal?

http://groups.yahoo.com/group/Recipes-for-2/
Need some recipes with only 2-3 servings?

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

http://groups.yahoo.com/group/Simply-Spicy/
Like your food with a lil kick?

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

http://groups.yahoo.com/group/Holiday_Express/
From recipes to crafts....all holidays and parties

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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Saturday, November 24, 2012

{soups-salads-and-salad-dressings} German Style Potato Salad

 

SOURCE: RECIPE DU JOUR
_
German Style Potato Salad
2 pounds red potatoes, cut into 1/8-inch-thick slices (about 5 cups)
- 8 bacon slices, cut into 1/2-inch pieces
1/3 cup cider vinegar
2 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh parsley
Steam potatoes, covered, 10 minutes or until tender.
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan, reserving 2 teaspoons drippings.
Combine drippings, vinegar, sugar, salt, and black pepper in a large
bowl; stir well with a whisk. Add the potatoes, onion, and bell pepper;
toss gently to coat. Cover and let stand 1 hour, stirring occasionally.
Add the bacon and parsley; toss gently. Yield: 11 servings.
CALORIES 108 (30% from fat); FAT 3.6g (sat 1.3g,mono 1.6g,poly 0.5g);
IRON 1.3mg; CHOLESTEROL 5mg; CALCIUM 14mg; CARBOHYDRATE 15.9g; SODIUM
253mg; PROTEIN 3.6g; FIBER 1.7g

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{soups-salads-and-salad-dressings} Spicy Crockpot Texas Black Bean Soup

 

Spicy Crockpot Texas Black Bean Soup

2 15 ounce cans black beans, rinsed and drained
1 14 1/2 ounce can stewed tomatoes or Mexican stewed tomatoes, cut up
1 14 1/2 ounce can diced tomatoes or diced tomatoes with green chiles
1 14 1/2 ounce can veg. broth or 2 cups of homemade veg. broth
1 11 ounce can Mexi-corn, drained
2 4 ounce cans chopped green Ortega chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

In a crockpot, combine all ingredients. Cover and cook on HIGH for 4 to
5 hours or until heated through.
Yields 8 to 10 servings.his is a good soup recipe to toss in the
crockpot during the summer heat. Eat the soup room temp. it"s still
good.

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Wednesday, November 21, 2012

{soups-salads-and-salad-dressings} Pumpkin, Chickpea, and Red Lentil Stew

 

Pumpkin, Chickpea, and Red Lentil Stew
From Better Homes and Gardens

6 servings

1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch
cubes
1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
3 medium carrots, sliced 1/2 inch thick
1 cup chopped onion (1 large)
1 cup red lentils, rinsed and drained
2 tablespoons tomato paste
1 tablespoon grated fresh ginger
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
4 cups chicken or vegetable broth
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
Plain nonfat yogurt (optional)

1. In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt.

~*Piper*~
http://groups.yahoo.com/group/Better-Homes-N-Gardens/

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{soups-salads-and-salad-dressings} Pumpkin, Chickpea, and Red Lentil Stew

 

Pumpkin, Chickpea, and Red Lentil Stew
From Better Homes and Gardens

6 servings

1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
3 medium carrots, sliced 1/2 inch thick
1 cup chopped onion (1 large)
1 cup red lentils, rinsed and drained
2 tablespoons tomato paste
1 tablespoon grated fresh ginger
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
4 cups chicken or vegetable broth
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
Plain nonfat yogurt (optional)

~*Piper*~
http://groups.yahoo.com/group/Better-Homes-N-Gardens/

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{soups-salads-and-salad-dressings} Re: Digest Number 936

 

That should be asian sesame dressing and a can of rice noodles. For the spinach salad.
Sent from my Verizon Wireless Phone

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Tuesday, November 20, 2012

Re: {soups-salads-and-salad-dressings} Digest Number 936

 

Awesome spinach salad...1bag of fresh spinach ...1can of chicken ..1drained can of mandarin oranges..2apples chopped ..asasin sesame dressing ...mix together and refrigerate
Sent from my Verizon Wireless Phone

soups-salads-and-salad-dressings@yahoogroups.com wrote:

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Monday, November 19, 2012

{soups-salads-and-salad-dressings} Roasted Beet and Beet Greens Salad with Apples and Goat Cheese

 

Roasted Beet and Beet Greens Salad with Apples and Goat Cheese
serves: 6

Recipe courtesy of Lidia Bastianich

10-12 small yellow and red beets, with greens attached
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
1/3 cup good quality balsamic vinegar
freshly ground black pepper to taste
1 medium tart, crisp apple, such as Granny Smith
4 ounces or so slightly aged goat cheese

Preheat the oven to 400 degrees F.

Slice the greens off, leaving a tiny bit of stem on top of the beets, then scrub the beets and poke each of them with a fork a few times. Put them all in a shallow baking dish, uncovered, with 1/8 inch water covering the bottom.

Roast the beets--the water will actually steam them a bit first--until they are shriveled, dark, and caramelized outside, and tender all the way through (when poked with a knife)--45 minutes to 1 1/2 hours, depending on size. Let them cool completely.

Rinse the beet greens well, trimming off the tough parts of the stems, and cut the softer stem pieces from the leaves. Bring a big pan of water to a boil, then drop in the stems and cook for about 10 minutes; now add the greens. Cook for 20 minutes more, or until the stems are quite soft. Drain in a sieve; sprinkle 1/4 teaspoon salt over the hot greens, and let them cool.

Peel the cooled beets, removing all the skin, the stem base, and the root tip, exposing the gleaming flesh. Cut in wedges, and place in a big mixing bowl. Cut the greens (both leaves and stems) into 2-inch lengths, and toss with the beet wedges.

Whisk together the oil and vinegar, with the remaining 1/4 teaspoon salt and some grinds of pepper. Drizzle the dressing over the beets, and toss to combine. Core and slice the apple into thin matchsticks. Arrange the dressed beets on a serving platter or portion them on salad plates; fold in the apple pieces, then crumble goat cheese on top just before serving.

~*Piper*~
http://groups.yahoo.com/group/Seasonal-Recipes/

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Thursday, November 15, 2012

{soups-salads-and-salad-dressings} Basic Turkey Soup Recipe

 

Basic Turkey Soup Recipe


Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."

 

 

    Prep: 45 min. + cooling
    Cook: 15 min.
    Yield: 8-10 Servings


Ingredients

    TURKEY BROTH:
    1 leftover turkey carcass
    8 cups water
    1 teaspoon chicken bouillon granules
    1 celery rib with leaves
    1 small onion, halved
    1 carrot
    3 whole peppercorns
    1 garlic clove
    1 teaspoon seasoned salt
    1 teaspoon dried thyme
    TURKEY VEGETABLE SOUP:
    8 cups turkey broth
    2 teaspoons chicken bouillon granules
    1/2 to 3/4 teaspoon pepper
    4 cups sliced carrots, celery, green beans and/or other vegetables
    3/4 cup chopped onion
    4 cups diced cooked turkey


Directions

    Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer for 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup or refrigerate and use within 24 hours.
    For soup, combine the broth, bouillon, pepper, vegetables and onion in a large stockpot. Cover and simmer for 15-20 minutes or until the vegetables are tender. Add turkey and heat through. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 136 calories, 3 g fat (1 g saturated fat), 43 mg cholesterol, 1,024 mg sodium, 7 g carbohydrate, 2 g fiber, 19 g protein.


Originally published as Basic Turkey Soup in Taste of Home December/January 1995, p45
 
 
 
 
 

             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Turkey Soup with Slickers Recipe

 

Turkey Soup with Slickers Recipe


Our grandson calls this "bone soup" because I make it with Thanksgiving turkey bones! The recipe for slickers—half dumplings, half egg noodles— comes from my grandmother.

 

 

    Prep: 20 min.
    Cook: 2-1/2 hours + cooling
    Yield: 10 Servings


Ingredients

    1 leftover turkey carcass (from a 14-pound turkey)
    5 quarts water
    1/2 cup chopped onion
    1/2 cup chopped carrot
    1/2 cup chopped celery
    3 tablespoons dried parsley flakes
    2 teaspoons salt
    1/2 teaspoon pepper
    2 Spice Islands® Bay Leaves
    1 egg
    2-1/2 to 3 cups all-purpose flour
    1/2 teaspoon dill weed
    1/2 teaspoon poultry seasoning
    1 cup frozen peas


Directions

    In a Dutch oven or soup kettle, add the first nine ingredients. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 2 hours. Discard bay leaves. Remove carcass; set aside until cool enough to handle. Remove turkey from bones; discard bones. Cut turkey into bite-size pieces; set aside.
    In a large bowl, beat 1 cup of the broth and egg. Stir in enough flour to form a stiff dough. Turn onto a floured surface; knead 8-10 times or until smooth. Divide dough in half; roll out each piece to 1/8-in. thickness. Cut into 2-in. x 1/4-in. strips.
    Add dill and poultry seasoning to remaining broth; bring to a gentle boil. Drop slickers into broth; cover and cook for 30-35 minutes or until tender. Add peas and reserved turkey; heat through. Yield: 8-10 servings (2-1/2 quarts).


Originally published as Turkey Soup with Slickers in Home-Style Soups, Salad and Sandwiches Cookbook , p17

 

Tip

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
 
 
 
 
 

             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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