{soups-salads-and-salad-dressings} Buffalo Chicken Chili

 

This is from the Pillsbury website...

 

~~~~~

 

Buffalo Chicken Chili

 

# of ingredients12

prep time 45 Min

total time 45 Min

 

1

tablespoon vegetable oil

1

large onion, chopped (1 cup)

1

medium red or yellow bell pepper, chopped (1 cup)

2

cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1

cup Progresso® chicken broth (from 32-oz carton)

1

tablespoon chili powder

5

or 6 drops red pepper sauce

2

cans (15 oz each) pinto beans, drained

1

can (28 oz) crushed tomatoes, undrained

1

can (14.5 oz) diced tomatoes, undrained

1/2

cup sliced celery

1/2

cup crumbled blue cheese

• 1 In 3-quart saucepan, heat oil over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.
• 2 Stir in remaining ingredients except celery and blue cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occasionally. Serve topped with celery and blue cheese.

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Expert Tips

Serve the chili over hot cooked spaghetti for Cincinnati-Style Buffalo Spaghetti.

Keep the bottle of red pepper sauce handy for those who like their chili hot.

 

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{soups-salads-and-salad-dressings} Green Tea Miso Soup

 

This is from the Fabulous Foods website...

 

~~~~~

 

Green Tea Miso Soup

 

Ingredients

• 4 cups fat-free, low sodium chicken or vegetable stock
• 2 green tea bags
• 1 tablespoon olive oil
• 1 cup finely chopped yellow onions
• 1 tablespoon finely chopped, peeled fresh ginger
• 2 tablespoons sweet white miso (see factoid)
• 4 ounces firm tofu, drained and cut into 1/4 inch pieces
• 1 cup fresh spinach leaves, cut in fine ribbons
• 1 cup thinly sliced mushrooms
• 1/2 cup finely chopped fresh tomato
• 1 green onion (white and green parts), very thinly sliced, for garnish

Directions

1. Heat 1 cup of the stock to boiling. Remove from the heat. Add the tea bags and steep for 3 minutes. Remove the tea bags and discard. Set aside the tea/stock mixture.
2. Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook, stirring frequently, for 8 minutes, or until just starting to brown. Add the ginger and cook, stirring frequently, for 1 minute. Add the remaining 3 cups stock and bring to a boil. Whisk in miso until dissolved. Add the tofu, spinach, mushrooms, tomato, and the reserved tea/stock mixture and simmer for 1 minute. Serve warm, garnished with the green onions.
3. miso Factoid: Non-pasteurized miso not only contains beneficial bacteria and their enzymes (probiotics), it also contains richer flavors and aromas that are otherwise lost in the process of pasteurization.

 

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{soups-salads-and-salad-dressings} Salad with Warm Goat Cheese

 

Salad with Warm Goat Cheese

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs

For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.

For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.

Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

serves 6

~*Piper*~
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{soups-salads-and-salad-dressings} Asian Style Salad Dressinjg

 

This is from the Fabulous Foods website...

 

~~~~~

 

Asian Style Salad Dressing

 

3 tablespoons lite soy sauce

2 tablespoons water

2 tablespoon sherry or mirin (optional)

2 teaspoons sesame oil

1 teaspoon fresh ground ginger

1/2 teaspoon white pepper

Directions

1. Makes about 1/2 Cup
2. Whisk together all ingredients. Dressing will keep, refrigerated for several weeks.

 

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{soups-salads-and-salad-dressings} Polish Hunter’s Stew

 

This is from the Simply Recipes website...

 

~~~~~

 

Polish Hunter's Stew

 

Prep time: 40 minutes

Cook time: 3 hours

I used beer as the liquid, although lots of people use red wine. If you are making the tomato-based version, skip the beer and use the can of tomato sauce. If you cannot drink alcohol, use some beef stock.

 

1 ounce dried porcini or other wild mushrooms

2 Tbsp bacon fat or vegetable oil

2 pounds pork shoulder

1 large onion, chopped

1 head cabbage (regular, not savoy or red), chopped

1 1/2 pounds mixed fresh mushrooms

1-2 pounds kielbasa or other smoked sausage

1 smoked ham hock

1 pound fresh Polish sausage (optional)

1 25-ounce jar of fresh sauerkraut (we recommend Bubbies, which you may be able to find in the refrigerated section of your local supermarket)

1 bottle of pilsner or lager beer

1 Tbsp juniper berries (optional)

1 Tbsp black peppercorns

1 Tbsp caraway seeds

2 Tbsp dried marjoram

Salt

20 prunes, sliced in half (optional)

2 Tbsp tomato paste (optional)

1 15-ounce can tomato sauce (optional)

1-2 Tbsp mustard or horseradish (optional)

Method

1 Pour hot tap water over the dried mushrooms and submerge them for 20-40 minutes, or until soft. Grind or crush the juniper berries and black peppercorns roughly; you don't want a powder. Cut the pork shoulder into large chunks, about 2 inches. Cut the sausages into similar-sized chunks. Drain the sauerkraut and set aside. Clean off any dirt from the mushrooms and cut them into large pieces; leave small ones whole.

2 Heat the bacon fat or vegetable oil in a large lidded pot for a minute or two. Working in batches if necessary, brown the pork shoulder over medium-high heat. Do not crowd the pan. Set the browned meat aside.

3 Put the onion and fresh cabbage into the pot and sauté for a few minutes, stirring often, until the cabbage is soft. Sprinkle a little salt over them. The vegetables will give off plenty of water, and when they do, use a wooden spoon to scrape any browned bits off the bottom of the pot. If you are making the tomato-based version, add the tomato paste here. Once the pot is clean and the cabbage and onions soft, remove from the pot and set aside with the pork shoulder.

4 Add the mushrooms and cook them without any additional oil, stirring often, until they release their water. Once they do, sprinkle a little salt on the mushrooms. When the water is nearly all gone, add back the pork shoulder, the cabbage-and-onion mixture, and then everything else except the prunes. Add the beer, if using, or the tomato sauce if you're making the tomato-based version. Stir well to combine.

5 You should not have enough liquid to submerge everything. That's good: Bigos is a "dry" stew, and besides, the ingredients will give off more liquid as they cook. Bring everything to a simmer, cover the pot and cook gently for at least 2 hours.

6 Bigos is better the longer it cooks, but you can eat it once the ham hock falls apart. Check at 2 hours, and then every 30 minutes after that. When the hock is tender, fish it out and pull off the meat and fat from the bones Discard the bones and the fat, then chop the meat roughly and return to the pot. Add the prunes and cook until they are tender, at least 30 more minutes.

Bigos is best served simply, with rye bread and a beer. If you want a little kick, add the mustard or horseradish right before you eat it. Bigos improves with age, too, which is why this recipe makes so much: Your leftovers will be even better than the stew was on the first day.

Yield: Serves 10 to 12.

 

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{soups-salads-and-salad-dressings} Lamb Stew with Root Vegetables

 

Lamb Stew with Root Vegetables
       
Makes: 4 to 6 servings
Serve this lamb stew from Andrea Chesman's

"Recipes from the Root Cellar" (Storey Publishing,

$18.95) with a Pinot Noir and a crusty loaf of

French bread.

 

Ingredients:

4 pounds lamb stew meat with bones (from neck

and shoulder)

2/3 cup flour

2 tablespoons chopped fresh thyme leaves

(divided)

Salt and freshly ground black pepper

¼ cup sunflower or canola oil (divided)

1 large onion, halved and thinly sliced

3 cups chicken broth or beef broth

1 cup red wine

2 garlic cloves, minced

1 pound carrots and/or parsnips, peeled and cut

into 1-inch cubes

1 pound celery root, peeled and cut into 1-inch

cubes

1 pound rutabagas and/or turnips, peeled and cut

into 1-inch cubes
 
Preparation:

Pat lamb dry. Combine flour and 1 tablespoon of

the thyme in a shallow bowl. Season generously

with salt and pepper. Add lamb and toss to coat.

Heat 3 tablespoons of the oil in a large Dutch oven

over medium-high heat. Lift lamb pieces out of

flour, shaking off excess, and add in a single layer

to pan. Do not overcrowd pan; you may have to

cook in batches.

Brown meat on all sides, 5 to 8 minutes. Remove

meat as it browns and set aside.

Continue browning remaining meat.

Add remaining 1 tablespoon oil and the onion to

pan and sauté until soft, about 3 minutes. Add

broth, wine and garlic, scraping up any browned

bits from bottom of pan. Bring to a boil, then

reduce heat to a slow simmer.

Return meat to pan. Partially cover pan and let

simmer until meat is tender, about 2 hours.

Add carrots, celery root and rutabagas; simmer

until vegetables are tender, about 1 hour. Taste

and adjust seasoning as needed. Serve hot.

 

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{soups-salads-and-salad-dressings} Bean Soup Mix (Gift in a Jar)

 

Bean Soup Mix (Gift in a Jar)

Layer into a jar

1/4 cup dried garbanzo beans
1/4 cup dried navy beans; black beans or lima bean
1/4 cup dried red kidney beans; soy beans or pinto beans
1/4 cup dried whole or split peas
3 tablespoons minced dried onion
2 tablespoons whole wheat berries
2 tablespoons pearl barley
2 tablespoons dried celery flakes
2 teaspoons instant beef bouillon granules
1/2 teaspoon dried basil; crushed
1 bay leaf

Attach the following recipe to the jar:

To make Bean Soup: Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain.

Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Stir in one cup diced ham or 1 pound Italian sausage which has been cooked, crumbled and drained. Remove bay leaf. Season to taste with salt or seasoned salt.

Variation: Add one 16-oz. Can tomatoes, cut up and undrained and one medium carrot, chopped. Cover and simmer for 30 more minutes. Season to taste.

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{soups-salads-and-salad-dressings} Asian-Style Cashew Chicken Salad with Sesame Soy Vinaigrette

 

Asian-Style Cashew Chicken Salad with Sesame Soy Vinaigrette

Salad
Vegetable oil for deep frying
Small bunch rice stick noodles (about 1 cup)
1 teaspoon salt
1 teaspoon pepper
2 boneless skinless chicken breasts
1 tablespoon olive oil
4 stalks baby bok choy, chopped
1/2 red bell pepper, sliced
1/2 cup chopped green onions (8 medium)
3/4 cup chopped peeled cucumber
1/2 cup cashew halves

Dressing
3 tablespoons olive or vegetable oil
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons sesame seed

In deep fat fryer or heavy saucepan, heat 3 inches vegetable oil to 375°F. Fry rice stick noodles in hot oil until they float on top of the oil and are curled up, less than 1 minute. Set aside.

Heat 10-inch skillet over medium heat. Sprinkle salt and pepper on both sides of chicken breasts. Drizzle 1 tablespoon olive oil in skillet. Cook chicken breasts in oil about 15 minutes or until browned on both sides and juice of chicken is clear when center of thickest part is cut (at least 165°F). Cut into slices.

On 2 salad plates, layer bok choy, chicken, bell pepper, green onions, cucumber and cashews.

In tightly covered container, shake dressing ingredients, or beat in small bowl with whisk. Pour dressing over salads.

Top with fried rice stick noodles, and serve.

Makes 2 servings

~*Piper*~
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{soups-salads-and-salad-dressings} Elbow Macaroni Salad

 

This is from the Meals.com website...

 

~~~~~

 

Elbow Macaroni Salad

 

Estimated Times

Preparation Time: 15 mins
Cooking Time:
Cooling Time: 1 hr refrigerating

Servings: 6 to 8 servings

Ingredients

1 can (7.6 fluid ounces)NESTLÉ Media Crema

3 tablespoons mustard

2 tablespoons white vinegar

3 cups dry elbow macaroni, cooked according to package directions and cooled

1 cup grated carrot

1/2 cup chopped green bell pepper

1/2 cup chopped red onion

1/2 cup thinly sliced green onions

Salt and ground black pepper

Directions

COMBINE media crema, mustard and vinegar in small bowl; set aside.

COMBINE macaroni, carrot, bell pepper, red onion and green onions in large bowl. Add media crema mixture; mix well. Season with salt and pepper.

SERVE at room temperature or refrigerate for 1 hour before serving.

 

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{soups-salads-and-salad-dressings} Asian Spinach Salad

 

This is from the "That's My Home" website...

 

~~~~~

 

 

Asian Spinach Salad

2 cups fresh spinach
1 cup grated carrot
1 cup bean sprouts
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
2 teaspoons low-sodium soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon chopped dry-roasted peanuts

1. Combine spinach, carrot, and bean sprouts in a large bowl.

2. Combine juice, vinegar, soy sauce, sugar and sesame, stirring well with a whisk. Toss with spinach mixture. Top each serving with chopped nuts.

 

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{soups-salads-and-salad-dressings} Layered Vegetable Salad

 

This is from the "That's My Home" website...

 

~~~~~

 

 

Layered Vegetable Salad

3 medium tomatoes, diced (2 c)
2/3 cup green onions, chopped
1/2 green pepper, chopped
1 (15 oz) can pinto beans, drained
1 (15 oz) can chili beans, drained
1 (11 oz) Mexicorn, drained
1 cup mayonnaise
1 cup sour cream
1 pkg dry ranch dressing mix
shredded cheese (cheddar)
1/4 c bacon bits

Mix tomatoes, onion and peppers. Put in a 9X9" dish.

Mix beans, layer over tomato mixture.

Put corn on top of beans.

Mix mayonnaise, sour cream and dry ranch mix.

Spread over corn.

Sprinkle with finely shredded cheese and bacon bits.

Refrigerate.

 

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{soups-salads-and-salad-dressings} Taco Salad

 

This is from the Food Network website...

 

~~~~~

 

Taco Salad

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Paula Goes International

 

Total Time:

10 min

Prep

10 min

Yield:

6 to 8 servings

Level:

Easy

Ingredients

• 2 ripe tomatoes, diced
• 1/2 pound sharp Cheddar, diced
• 1 large onion, diced
• 1 head iceberg lettuce, washed, drained and shredded
• 1 pound lean ground beef, browned, crumbled and drained
• 1 cup salad dressing (recommended: Catalina)
• 1 (7-ounce) bag taco flavored chips, crushed
• 1 cup salsa
• Tortilla chips, to serve

Directions

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

 

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