Monday, December 26, 2016

{soups-salads-and-salad-dressings} (NEW YEARS DAY) Bresaola Salad (Rachel Ray)

 

Bresaola Salad

Try some new and different flavors with this recipe – this salad will have you coming back for more!

Ingredients

  • 8 cups arugula
  • 1 lemon, juiced
  • Extra virgin olive oil (EVOO), for drizzling
  • Coarse salt
  • A small chunk Parmigiano Reggiano cheese, 1/3 pound minimum
  • 1 pound bresaola (cured beef, like prosciutto), available at deli counter
  • 1 can artichoke hearts in water, drained
  • 4 sprigs rosemary
  • A handful flat leaf parsley
  • 1/2 cup caper berries, drained
  • Aged balsamic vinegar, for drizzling (look for 6 plus years of age, widely available in many markets)

Preparation

Place arugula in a bowl and dress with lemon juice, EVOO and salt. Divide the arugula among dinner plates or place on a serving platter and mound the greens up. Use a vegetable peeler to shred some cheese on top of the arugula.


Arrange the meat in a thin layer all around the plate, draping it over the arugula. The plates or platter should look like a mound of beef. Thinly slice the artichokes, then finely chop the rosemary and parsley and slice the caper berries.


Decoratively arrange the artichokes, chopped herbs and capers all over the meat. Drizzle the completed salad with aged balsamic vinegar and serve.

​Source: Rachel Ray​

--
~~~~~~~~~~
Rhonda in MO
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{soups-salads-and-salad-dressings} (NEW YEARS DAY) Oyster and Scallop Stew

 

  • Yields: 6 first-course servings
  • Start to Finish: 30 mins

Ingredients

  • 1/2pound fresh or frozen bay scallops
  • 1/2pint fresh or frozen shucked oysters (about 6 ounces with 1/4 cup liquid)
  • 3slices bacon, halved crosswise
  • 1/4cup finely chopped green onions
  • 3cups half-and-half or light cream
  • 2tablespoons dry sherry or dry white wine
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 2tablespoons snipped fresh basil

Directions

  1. Thaw scallops and oysters, if frozen. Rinse scallops; pat dry. Set aside
  2. In a large saucepan, cook bacon over medium heat until crisp. Drain bacon, reserving 1 tablespoon of the drippings in pan. Crumble bacon; set aside.
  3. Cook green onions in hot drippings for 2 to 3 minutes or until tender. Add the undrained oysters. Cook, uncovered, for 3 minutes, stirring occasionally.
  4. Add scallops, half-and-half, sherry, salt, and pepper. Bring mixture just to a simmer over medium heat, stirring occasionally. Cook and stir for 1 minute more or until scallops are opaque.
  5. To serve, ladle into soup bowls. Sprinkle with bacon and basil. Makes 6 first-course servings.

​Source: Recipe.com​

--
~~~~~~~~~~
Rhonda in MO
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__._,_.___

Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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Saturday, December 24, 2016

{soups-salads-and-salad-dressings} Grilled Sweet Potato Salad

 

Grilled Sweet Potato Salad

HIDE

Let your grills go wild! This savory sweet potato salad delivers smoky, sweet, tart and crunchy flavors, all in one delicious dish.

HIDE

Ingredients

Sweet Potatoes

3
lb unpeeled orange-fleshed sweet potatoes
1
cup water
2
tablespoons olive oil
1/2
teaspoon salt
1/2
teaspoon red pepper flakes

Salad

1/2
cup olive oil
1/4
cup balsamic vinegar
1
tablespoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1
package (5 oz) baby kale leaves
8
slices prosciutto, julienned
1
oz Parmesan cheese, peeled into long strips with vegetable peeler (1/2 cup)
HIDE

Directions

  • Heat gas or charcoal grill. Cut sweet potatoes into 1-inch lengthwise wedges (8 to 12 per potato). In large microwavable bowl, mix sweet potatoes and water. Cover and microwave on High 14 to 16 minutes, stirring once, until just tender when pierced with knife. Carefully drain sweet potatoes; let stand 3 to 5 minutes or until cool enough to handle.
  • Brush sweet potato wedges with 2 tablespoons olive oil; sprinkle with 1/2 teaspoon salt and the red pepper flakes.
  • Place sweet potato slices on grill over medium heat. Cover grill; cook, in batches if necessary, 12 to 15 minutes, turning once, until tender and grill marks form. Transfer to cutting board; let stand 5 to 7 minutes or until cool enough to handle. Cut into bite-size (3/4-inch) pieces.
  • Meanwhile, in large bowl, mix 1/2 cup olive oil, the vinegar, mustard, 1/2 teaspoon salt and the black pepper. Add kale; toss to coat. Transfer to serving platter. Top with grilled sweet potatoes, prosciutto and cheese.

​Source: Tablespoon​

--
~~~~~~~~~~
Rhonda in MO
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__._,_.___

Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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{soups-salads-and-salad-dressings} Grilled Chicken Guacamole Chopped Salad

 

Grilled Chicken Guacamole Chopped Salad

HIDE

Ever feel torn between ordering a salad or splurging on a more indulgent appetizer? No need to choose when you can have this grilled guacamole and chopped chicken salad combo!

HIDE

Ingredients

2
boneless skinless chicken breasts (6 oz each)
1/2
cup olive oil
1
teaspoon salt
1
teaspoon chili powder
1/2
teaspoon ground cumin
1/2
teaspoon ground coriander
4
firm ripe avocados, halved, pitted and peeled
6
green onions
3
tablespoons fresh lime juice
1
tablespoon finely chopped jalapeño chile
2
cloves garlic, finely chopped
5
cups chopped iceberg lettuce
1
cup cherry tomatoes, halved
1/2
cup crumbled queso fresco cheese (2 oz)
1/4
cup finely chopped fresh cilantro leaves
HIDE

Directions

  • Heat gas or charcoal grill. Rub chicken breasts with 2 teaspoons of the olive oil, 1/2 teaspoon of the salt, the chili powder, cumin and coriander. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes; dice.
  • Brush avocados and green onions with 2 tablespoons of the olive oil. Place avocados cut sides down on grill over medium heat. Cover grill; cook avocados 5 to 10 minutes, turning once, until grill marks form and avocados soften. Grill green onions 30 to 60 seconds, turning once, until grill marks form. Transfer to cutting board; let cool about 5 minutes or until cool enough to cut. Dice avocados; thinly slice green onions.
  • Meanwhile, in medium bowl, beat remaining 1/3 cup olive oil, the lime juice, jalapeño, garlic and remaining 1/2 teaspoon salt with whisk. Reserve 2 tablespoons of the vinaigrette in small container. Add avocados to the medium bowl of remaining vinaigrette, and toss to coat.
  • On large serving platter, place lettuce. Drizzle lettuce with reserved 2 tablespoons vinaigrette. Top lettuce with chicken, avocados, green onions, tomatoes and cheese, arranged in rows. Sprinkle with cilantro.

​Source: Tablespoon​

--
~~~~~~~~~~
Rhonda in MO
Ask me about my groups :-)

__._,_.___

Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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Another Great Group of *~ Beth ~*

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Sunday, December 18, 2016

{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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Monday, December 12, 2016

{soups-salads-and-salad-dressings} Alton's French Onion Soup PLUS Famous Barr's French Onion Soup

 

French Onion Soup  

There is no end of different recipes for this divine soup!

I remember, when I was a young girl, my mom taking me to down town St. Louis to Famous-Barr (Now Macy’s) and we’d go to the fourth (?) floor and have French Onion Soup.  To this day it’s one of my favorite memories and favorite soups.  I felt so grown up.  I hate raw onions, but usually keep some caramelized onions in the fridge for topping burgers, steaks, etc.  YUM

http://m.cookingchanneltv.com/recipes/alton-brown/french-onion-soup.html

TOTAL TIME: 2 hours

Prep: 15 minutes

Cook: 1 hour 45 minutes

YIELD: 8 servings

LEVEL: Easy

INGREDIENTS

5 sweet onions (like Vidalia’s) or a combination of sweet and red onions (about 4 pounds)

3 tablespoons butter

1 teaspoon salt

2 cups white wine

10 ounces canned beef consommé

10 ounces chicken broth

10 ounces apple cider (unfiltered is best)

Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string

1 loaf country style bread

Kosher salt

Ground black pepper

Splash of Cognac (optional)

1 cup Fontina or Gruyere cheese, grated

 

DIRECTIONS

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consommé, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Famous-Barr's French Onion Soup

http://www.myrecipes.com/recipe/famous-barrs-french-onion-soup

http://www.food.com/recipe/famous-barrs-french-onion-soup-607

Manfred Zettl's St Louis/Famous-Barr onion soup, sent to me by my Aunt Dot). (I had an Aunt Dot too growing up!)

Ingredients

3 pounds sliced onion, 1/8" thick

4 ounces unsalted butter

2 tablespoons paprika

1 1/2 teaspoons coarse-ground black pepper

2 teaspoons salt (or to taste)

1/4 cup flour

3 quarts beef stock

1 cup white wine

1 bay leaf

24 slices crusty French bread

2 cups Swiss cheese, grated

Preparation

1. Peel onions, cut in half, then in half again, then in 1/8" slices. (usually a 5 lb bag of onions peeled will equal 3 lbs)

2. In large soup pot, melt butter. Add onions and sauté over low heat, until translucent, about 1 1/2 hours

3. Add paprika, salt & pepper to onions, blend well

4. Add flour & stir constantly to combine to roux

5. Add beef stock, wine & bay leaves, stir to combine

6. Bring to a boil, reduce heat and simmer 2 hours

7. (optional) Add kitchen bouquet for rich brown color

8. Check for seasoning and adjust to taste

9. Put in icebox overnight

Proper serving: Heat soup. Fill individual fireproof bowls with 8oz of soup, top with three slices of (Famous Barr) French bread and 1 1/2 oz grated Swiss cheese. Place under broiler approx 550°, until cheese starts to brown and soup bubbles.

 

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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{soups-salads-and-salad-dressings} Curried Squash Soup with Apple and Cheddar Melts

 

Curried Squash Soup with Apple and Cheddar Melts

http://m.cookingchanneltv.com/recipes/rachael-ray/curried-squash-soup-with-apple-and-cheddar-melts.html 

TOTAL TIME: 1 hour

Prep: 20 minutes

Cook: 40 minutes

YIELD: 4 servings

LEVEL: Easy

INGREDIENTS

CURRIED SQUASH SOUP:

1 large butternut or other orange-fleshed squash or pumpkin, peeled, deseeded and sliced

EVOO, for drizzling

Kosher salt and freshly ground black pepper

Freshly grated nutmeg

2 slightly round tablespoons prepared curry powder

2 tablespoons honey

3 tablespoons butter

3 to 4 cloves garlic, chopped

2 carrots, thinly sliced

1 Gala or other crisp apple, peeled and chopped

1 onion, chopped

1 quart chicken or vegetable stock

Chopped scallions and cilantro, for garnish

 

APPLE AND CHEDDAR MELTS:

8 slices good-quality white bread

Butter, softened, for spreading

Prepared chutney, such as Patak's Major Gray Mango Chutney

12 ounces sharp Cheddar, shredded or sliced

1 Gala or other crisp apple, peeled and thinly sliced

 

DIRECTIONS

Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper.

 

For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma.

Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes.

Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro.

For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.

 

 

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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Have you tried the highest rated email app?
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Another Great Group of *~ Beth ~*

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