Tuesday, October 10, 2017

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

 

MEXICAN PASTA SALAD

Recipe by Kraft

Prep Time 20 min.

Total Time 20 min.

Servings 8 servings, about 1 cup each

Put a smile on their faces with Mexican Pasta Salad! Fresh cilantro and lime juice make this Healthy Living Mexican Pasta Salad full of tangy flavor.

4 cups wagon wheel pasta, cooked

1 can (15.5 oz.) black beans, rinsed

1 cup frozen corn, thawed, drained

1/2 cup chopped red peppers

2 green onions, thinly sliced

1/2 cup KRAFT Lite Ranch Dressing

1 Tbsp. TACO BELL® Taco Seasoning Mix

1 Tbsp. fresh lime juice

1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

1/3 cup finely chopped fresh cilantro

Combine first 5 ingredients in large bowl.

Mix dressing, seasoning mix and lime juice until blended. Add to salad; toss until evenly coated.

Add cheese and cilantro; mix lightly.


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Sunday, October 8, 2017

{soups-salads-and-salad-dressings} (French) Chicken Vegetable Ragout

 

BETTER HOMES AND GARDENS
  • MAKES: 4 SERVINGS
  • PREP: 30 MINS
  • COOK: 50 MINS TO 1 HR

Chicken Vegetable Ragout

Serve this French stew with a crusty baguette to mop up the thick, well-seasoned sauce.

INGREDIENTS

  • 2pounds meaty chicken pieces (breasts, thighs, and drumsticks)
  • 2tablespoons cooking oil
  • 1large onion, chopped (1 cup)
  • 8ounces fresh mushrooms, quartered
  • 2cloves garlic, minced
  • 1tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/2teaspoon pepper
  • 1/4teaspoon salt
  • 1bay leaf
  • 2cups chicken broth
  • 1/2cup dry white wine
  • 4medium carrots, cut into 1-inch chunks
  • 4parsnips, peeled and cut into 1-inch chunks
  • 1/3cup chicken broth
  • 3tablespoons all-purpose flour
  • Snipped parsley (optional)

DIRECTIONS

  1. Skin chicken. In a 4-1/2-quart Dutch oven cook chicken over medium heat in hot oil for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.
  2. Add the onion, mushrooms, garlic, thyme, pepper, salt, and bay leaf to Dutch oven; cook for 4 to 5 minutes or until vegetables are tender. Carefully stir in 2 cups chicken broth and the white wine. Add carrots and parsnips. Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is tender and no longer pink and vegetables are tender.
  3. Using a slotted spoon, transfer chicken and vegetables to a serving dish; keep warm. If necessary, spoon excess fat from broth mixture in Dutch oven. Discard bay leaf. Combine 1/3 cup chicken broth and the flour. Stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon sauce over chicken and vegetables. Garnish with parsley, if desired. Makes 4 servings.

NUTRITION FACTS (Chicken Vegetable Ragout)

  • Per serving:
    •  
  • 466 kcal , 
  • 18 g fat 
  • (4 g sat. fat , 
  • 104 mg chol. , 
  • 769 mgsodium , 
  • 32 g carb. , 
  • 40 g pro.


Source: Recipe.com

--
~~~~~
Rhonda in MO

Virus-free. www.avast.com

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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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Friday, October 6, 2017

{soups-salads-and-salad-dressings} SOUP-BOWL CABBAGE ROLLS

 

Soup-Bowl Cabbage Rolls

https://www.tasteofhome.com/recipes/soup-bowl-cabbage-rolls


This fabulous alternative to traditional stuffed cabbage rolls is so handy for busy weeknights. It warms you up from head to toe. —Terri Pearce, Houston, Texas

TOTAL TIME: Prep: 15 minutes.

Cook: 35 minutes.

YIELD: 4 servings

(Halve for two)

Ingredients

·                                 1 pound lean ground beef (90% lean)

·                                 1 garlic clove, minced

·                                 1 small head cabbage, chopped

·                                 2-1/2 cups water

·                                 2/3 cup uncooked long grain rice

·                                 1 tablespoon Worcestershire sauce

·                                 1 teaspoon onion powder

·                                 1 teaspoon dried basil

·                                 1/4 teaspoon cayenne pepper

·                                 1/4 teaspoon pepper

·                                 1 can (28 ounces) crushed tomatoes

·                                 1/2 teaspoon salt

·                                 Grated Parmesan cheese, optional

Directions

·                                 1. In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in next eight ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 25-30 minutes. Stir in tomatoes and salt; heat through. If desired, sprinkle with cheese. 

Nutritional Facts: 2-1/4 cups: 397 calories, 9g fat (4g saturated fat), 56mg cholesterol, 707mg sodium, 51g carbohydrate (6g sugars, 9g fiber), 30g protein.

 

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.

from_the_kitchen-subscribe@yahoogroups.com  

recipes_sharing-subscribe@yahoogroups.com

TheKittyKonnection-subscribe@yahoogroups.com

lindasplaceincyberspace-subscribe@yahoogroups.com 

 

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{soups-salads-and-salad-dressings} CREAMY BEET & POTATO SALAD

 

CREAMY BEET & POTATO SALAD

One look at this rosy colored Creamy Beet & Potato Salad and you'll know why it's served at Christmastime in Panama. Cut potatoes and beets along with hard-cooked eggs are blended with a creamy, tangy dressing. While perfect for the holidays, this salad would also be a delicious addition to a summer picnic as a more interesting version of potato salad. To keep your fingers and cutting board from being stained pink, use food-safe plastic gloves when handling the beets and dice them on a glass or porcelain plate.

Prep time 20 minutes

Cooking time 15 minutes

Skill level intermediate

Makes 12

Servings, 2/3 cup each

3 lbs. (about 6 small) russet potatoes, peeled and cut into 1-inch pieces

1 can (15 oz.) whole beets in juice, drained and cut into 3/4-inch pieces*

3 hard-cooked eggs, cut into quarters or smaller pieces

1 medium onion, chopped

2 celery stalks, chopped

2/3 cup mayonnaise

2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

1 tablespoon yellow mustard

1 tablespoon white vinegar

2 teaspoons salt or more to taste

1 teaspoon freshly ground black pepper or to taste

Chopped fresh parsley (optional)

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 10 to 15 minutes or until potatoes are just fork tender; drain.

PLACE potatoes, beets and eggs in large bowl. Combine onion, celery, mayonnaise, evaporated milk, mustard, vinegar, salt and pepper in medium bowl. Gently fold dressing mixture into potato mixture. Store covered in refrigerator for at least 4 hours or overnight; stir occasionally. (The salad will become a deeper rose color as it sits!)

* NOTE: 3 fresh beets, boiled or roasted, can be used instead of the canned beets.

Source: Very Best Baking


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Wednesday, October 4, 2017

{soups-salads-and-salad-dressings} Pork Chili served over Pinto Beans

 


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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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{soups-salads-and-salad-dressings} Harvest Corn and Sausage Chowder

 

Susan shares

Harvest Corn and Sausage Chowder

As soon as the weather turns cool and crisp my family requests this soup to kick off fall. I made a double batch for this article to have plenty to send back home with our son. I always serve this with cinnamon or apple cinnamon muffins as they pair perfectly with the pork and corn in this recipe.

 1 pound pork sausage

 1 cup chopped onion

 4 cups peeled and cubed potatoes

 1 teaspoon salt

 1/8 teaspoon pepper

 2 cups water

 1 can (17 ounces) cream style corn

 1 can (17 ounces) whole kernel corn, drained, reserving liquid

 1 can (12 ounces) evaporated milk

In a large pan, cook sausage and onion until the sausage is well browned. Drain well. In the same pot, combine water, potatoes and salt. Cook potatoes until just tender, being careful not to overcook. Add the remaining ingredients and heat thoroughly, but do not boil. If too thick, you can add some of the corn liquid to your desired consistency.

Serve with apple cinnamon muffins for a tasty yet simple meal.

 

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.

from_the_kitchen-subscribe@yahoogroups.com  

recipes_sharing-subscribe@yahoogroups.com

TheKittyKonnection-subscribe@yahoogroups.com

lindasplaceincyberspace-subscribe@yahoogroups.com 

 

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Posted by: "Jodi Thompson" <tigger63755@charter.net>
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
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Another Great Group of *~ Beth ~*

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