Tuesday, April 29, 2014

{soups-salads-and-salad-dressings} Honey Mustard Dressing

 

Honey Mustard Dressing

1 1/4 C. mayonnaise
1/3 C. honey
2/3 C. vegetable oil
1 T. vinegar
1 t. minced onion flakes
2 t. chopped parsley
2 T. mustard

In bowl whisk together all ingredients until smooth & creamy.  Cover and chill until ready to serve.



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Monday, April 28, 2014

{soups-salads-and-salad-dressings} TORTELLINI, FRESH TOMATO AND PEA SALAD

 

TORTELLINI, FRESH TOMATO AND PEA SALAD

1 lb frozen cheese tortellini

1 cup frozen peas

1/2 cup salad dressing made with balsamic vinegar (you can use store bought but it's so much nicer to make it fresh)

6 - 8 large roma tomatoes, cut in rough chunks

1 cup mixed salad greens

1/2 cup diced sweet onion

Cook the tortellini according to package directions, adding the peas during the last bit of cooking time to just allow them to defrost (about 30 seconds), drain and place in a large bowl.

Add half the salad dressing; toss gently and allow to cool. Just before serving, add tomato, salad greens and onion and the rest of the dressing. Toss gently and serve.

Yields: 4-6 servings

Preparation Time: 15 minutes

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{soups-salads-and-salad-dressings} TROPICAL PASTA SALAD

 

TROPICAL PASTA SALAD

Fruit adds a new dimension to pasta salad, not to mention a rainbow of colors, a multitude of nutrients and a tantalizing array of flavors. Rice vinegar has a mild, tangy flavor. This salad is exceptionally low in fat.

2 cups cooked spiral pasta

1/2 cup Sun-Maid Natural Raisins

1/2 cup cubed papaya

1/2 cup cubed nectarine

1/2 cup cubed mango

1/4 cup chopped basil

2 tablespoons seasoned rice vinegar

COMBINE all ingredients.

TOSS gently and serve.

Variation: substitute 1-1/2 cups cubed cantaloupe or honeydew melon for papaya, nectarine and mango.

Makes 6 servings

Nutrients per Serving (1 cup): Calories 200; Protein 4g; Fat 0.5g (Sat. Fat 0g); Carbohydrate 44g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 160mg

Daily Values: Vitamin A 25% * Vitamin C 30% * Iron 10% * Dietary Fiber 12%


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Sunday, April 27, 2014

{soups-salads-and-salad-dressings} Chorizo Pumpkin Soup

 

Chorizo Pumpkin Soup

5 cups chicken stock or broth
3 cups pumpkin puree
3/4 cup heavy cream
1 lb chorizo cooked and coarsely chopped
2 Tbsp oregano
1/2 tsp cumin
5 cloves of garlic, peeled and finely chopped
2 potatoes, peeled and diced into 1/2" cubes
1/2 cup cilantro, chopped
1/2 cup and 1/3 cup onion chopped
1 Tbsp oil

Heat the oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender.

Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.

Lena

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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, 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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Saturday, April 26, 2014

{soups-salads-and-salad-dressings} COOL & CREAMY PEA SALAD WITH CUCUMBER & RED ONION

 

 
                     
* Exported from MasterCook *

            COOL & CREAMY PEA SALAD WITH CUCUMBER & RED ONION

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  red onion -- finely chopped
  1         tablespoon  mayonnaise
     1/8      teaspoon  salt
     1/8      teaspoon  pepper
     1/2           cup  frozen green peas -- thawed
     1/4           cup  red bell pepper -- diced
     1/4           cup  cucumber -- diced

1.  Combine onion, mayonnaise, salt and pepper in medium bowl; stir until well blended.

2.  Add remaining ingredients and toss gently to coat.

Description:
  "This creamy salad will make a great side dish to any hamburger meal."
Source:
  "Backyard Entertaining"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 88 Calories; 6g Fat (58.2% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 214mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0

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{soups-salads-and-salad-dressings} CONFETTI BEAN SALAD

 

 
                     
* Exported from MasterCook *

                           CONFETTI BEAN SALAD

Recipe By     :Taste of Home
Serving Size  : 10    Preparation Time :0:00
Categories    : beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (16 oz.) can  kidney beans -- rinsed and drained
  1        (15 oz) can  garbanzo beans -- rinsed and drained
  1       (14.5 oz.) can  Italian tomatoes -- diced, drained
  1 1/2           cups  frozen peas
  1 1/2           cups  frozen corn
     1/2           cup  onion -- chopped
     1/2           cup  green pepper -- chopped
  3        tablespoons  red wine vinegar -- or cider vinegar
  2        tablespoons  olive oil -- or canola oil
  1              clove  garlic -- minced
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

1.  In a large bowl, combine the first seven ingredients.

2.  In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended.  Pour over bean mixture; toss gently to coat.

3.  Cover and refrigerate for at least 4 hours.

Source:
  "Best Light Recipes 2006"
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Per Serving (excluding unknown items): 382 Calories; 6g Fat (13.7% calories from fat); 21g Protein; 64g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 156mg Sodium.  Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES : FLEX POINTS PER SERVING: 4
SERVING SIZE: 3/4 CUP

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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{soups-salads-and-salad-dressings} CITRUS SLAW

 

 
                     
* Exported from MasterCook *

                               CITRUS SLAW

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : coleslaw

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  mayonnaise
  2        tablespoons  frozen orange juice concentrate -- thawed
  1           teaspoon  sugar
     1/4      teaspoon  salt
     1/4      teaspoon  black pepper
  3               cups  cabbage (red or green) -- shredded
  1                cup  carrots -- shredded
     1/2                green pepper -- thinly sliced

1.  Stir together mayonnaise, thawed frozen orange juice concentrate, sugar and salt and black pepper.  Stir in cabbage, carrot green bell pepper, and golden raisins.

Source:
  "National Pork Producers Council"
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Per Serving (excluding unknown items): 187 Calories; 19g Fat (84.5% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 241mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

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{soups-salads-and-salad-dressings} CITRUS GREEN BEAN SALAD

 

 
                     
* Exported from MasterCook *

                         CITRUS GREEN BEAN SALAD

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  green beans -- trimmed and cut into 1-inch pieces
     1/2           cup  fresh orange juice
  1         tablespoon  orange zest -- finely grated
  3        tablespoons  balsamic vinegar
  1           teaspoon  sugar
  1           teaspoon  coarse-grain mustard
     3/4      teaspoon  salt
     1/2           cup  olive oil
     1/2           cup  red onion -- finely chopped
                        Freshly ground pepper -- to taste

1.  In a large saucepan of boiling water; cook the beans until just crisp-tender, about 3 minutes.  Drain and set aside.


2.  In a jar with a tight fitting lid, shake together all remaining ingredients.  Toss beans with dressing shortly before serving.  Serve at room temperature of slightly chilled.

Source:
  "National Pork Producers Council"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 110 Calories; 9g Fat (70.7% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 143mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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{soups-salads-and-salad-dressings} CHILI POTATO SALAD

 

 
                     
* Exported from MasterCook *

                            CHILI POTATO SALAD

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  potatoes -- scrubbed
  1       (17 oz.) can  corn kernels -- drained
     1/2           cup  celery -- sliced
     1/2           cup  red onion -- chopped
     2/3           cup  red bell pepper -- chopped
  2        tablespoons  canola oil
     1/4           cup  cider vinegar
  2          teaspoons  chili powder
  1              clove  garlic -- minced
     1/2      teaspoon  hot pepper sauce
                        salt and pepper

1.  Place unpeeled potatoes in a 5-6 quart pan and add enough water to cover.  Bring to a boil over high heat; then reduce heat, partially cover, and boil gently until potatoes are tender when pierced (25 to 30 minutes).  Drain, immerse in cold water until cool, and drain again.  Cut into 3/4 inch cubes.

2.  In a large bowl, combine potatoes, corn celery, onion and bell pepper.  Add oil, vinegar, chili powder, garlic and hot pepper seasoning; mix gently, then season to taste with salt and pepper.

3.  if made ahead, cover and refrigerate for up to 1 day.  Serve cold or at room temperature.

Source:
  "The Best of Sunset     Low-Fat Cook Book"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 210 Calories; 5g Fat (20.7% calories from fat); 5g Protein; 40g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 39mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES : FLEX POINTS PER SERVING: 4

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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{soups-salads-and-salad-dressings} Bermuda Fish Chowder

 

Bermuda Fish Chowder

2 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup carrots, diced
1/2 cup yellow onions, diced
3 tablespoons leeks, chopped
2 tablespoons celery, thinly sliced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/4 tsp (or to taste) red hot peppers
1 can (8 oz.) chopped tomatoes, with juice
1 can (16 oz.) clam broth
2 bay leaves
1/4 tsp Tabasco sauce
2 tablespoons chopped parsley
1 tablespoon fresh basil, minced
1 1/2 cups cold water
1/2 tablespoon cornstarch
1/2 lb cod fish

Saute carrots, peppers, leeks, onions and celery until soft, but not brown. Add garlic, tomatoes, clam broth, bay leaves, Tabasco sauce, basil and parsley. Bring mixture to a slow simmer.
Combine corn starch and 1 1/2 cups cold water, mixing until smooth. Stir corn starch mixture slowly into the hot chowder.
Continue to simmer over low heat for an additional 30 minutes. Add raw codfish.
Cook 10-15 minutes or until codfish has thoroughly cooked.
Chowder tastes better the next day, so you may wish to prepare in advance and refrigerate overnight.




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Friday, April 25, 2014

{soups-salads-and-salad-dressings} STRAWBERRY-ORANGE PASTA SALAD

 

 
                     
* Exported from MasterCook *

                      STRAWBERRY-ORANGE PASTA SALAD

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : orange                          pasta
                strawberry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  bow-tie pasta -- uncooked
     1/3           cup  KRAFT Creamy Poppyseed Dressing
     1/4           cup  KRAFT Real Mayo Mayonnaise
  4                     green onions -- sliced
  1       (11 oz.) can  mandarin oranges -- drained
  1                cup  fresh strawberries -- sliced

1.  Cook pasta as directed on package, omitting salt; drain.  Cool.

2.  Mix dressing and mayo in medium bowl.  Add pasta and onions; toss to coat.  Gently stir in fruit.

3.  Refrigerate 1 hour.

Source:
  "Kraft Recipes"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 41 Calories; trace Fat (4.8% calories from fat); 1g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  Exchanges: 0 Vegetable; 1/2 Fruit.


Nutr. Assoc. : 0 0 0 0 0 0

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