Friday, August 15, 2014

{soups-salads-and-salad-dressings} MEXICAN PORK AND BEAN SOUP

 

 
                     
* Exported from MasterCook *

                        Mexican Pork and Bean Soup

Recipe By     :
Serving Size  : 6     Preparation Time :0:15
Categories    : Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  lean ground pork
  1              small  onion -- diced
  1              clove  garlic -- minced
  1       14 1/2-ounce can  chicken broth
  1       14 1/2-ounce can  Mexican-style chopped tomatoes
  1       15-ounce can  pinto beans, drained
  1           teaspoon  chili powder
  1           teaspoon  ground cumin
     1/2      teaspoon  oregano
     1/2      teaspoon  salt
     1/4      teaspoon  cayenne

In large heavy saucepan brown and crumble ground pork. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer about 10 minutes.

Cuisine:
  "Mexican"
Source:
  "National Pork Producers Council"
S(Internet address):
  "http://www.nppc.org"
Yield:
  "6 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 187 Calories; 9g Fat (42.4% calories from fat); 12g Protein; 15g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 992mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.


Nutr. Assoc. : 3623 0 0 0 5304 4510 0 0 0 0 0

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{soups-salads-and-salad-dressings} Basil Turkey Soup

 

Basil Turkey Soup


Basil Turkey Soup

After a busy day of Christmas shopping, it's easy to put together this soup with leftover turkey and frozen vegetables. It tastes like it simmered all day!

6 Servings     


2 cups beef broth 3/4 teaspoon dried basil
2 1/2 cups frozen mixed vegetables3/4 teaspoon pepper
14 1/2 oz diced tomatoes; undrained2 1/2 cups cooked turkey; cubed
3/4 cup small shell pasta; uncooked2 1/2 teaspoons dried parsley flakes


In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until the pasta and vegetables are tender. Stir in the turkey and parsley; heat through.

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Wednesday, August 13, 2014

{soups-salads-and-salad-dressings} Blackened Shrimp and Fried Green Tomato Po Boy Salad with Remoulade Dressing

 

Blackened Shrimp and Fried Green Tomato Po Boy Salad with Remoulade Dressing

Servings : 4

A salad inspired by a po'boy sandwich with blackened shrimp and fried
green tomatoes in a tasty remoulade sauce.

Ingredients

For the blackened shrimp :

1/2 pound shrimp, shelled and deviened
1 tablespoon creole seasoning
1 tablespoon oil

For the fried green tomatoes :

1 pound green tomatoes, sliced 1/4 inch thick
1/2 cup buttermilk
1/4 cup flour
1/4 cup cornmeal
salt and pepper to taste
oil or bacon grease for frying

For the remoulade dressing :

1 tablespoon mayonnaise
1 tablespoon greek yogurt
2 tablespoons buttermilk
1 tablespoon ketchup
1 teaspoon creole mustard
1 teaspoon horseradish
1 small clove garlic
1 teaspoon lemon juice
1 teaspoon capers
1 green onion, coarsely chopped
1/4 teaspoon paprika
salt pepper and cayenne to taste

For the salad :

4 strips bacon
6 cups lettuce, sliced
1/2 cup tomato, sliced
1/4 cup green onions, sliced

Directions

For the blackened shrimp :

Toss the shrimp in the seasoning, cook them in the oil in a pan over
medium-high heat until cooked, about 1-2 minutes per side, and set aside.
For the fried green tomatoes:
Dip the tomato slices in the buttermilk, dredge them in the mixture of
the flour, cornmeal, salt and pepper and fry them in oil over
medium-high heat, until lightly golden brown, about 2-3 minutes per
side, before setting on paper towels to drain.

For the remoulade dressing :

Puree everything in a blender until smooth.

For the salad :

Cook and crumble the bacon, mix everything and toss in the dressing.

Nutrition Facts: Calories 297, Fat 15g (Saturated 2g, Trans 0),
Cholesterol 81mg, Sodium 558mg, Carbs 25g (Fiber 3g, Sugars 7g), Protein 14g

Source :
closetcooking.com/2014/08/blackened-shrimp-and-fried-green-tomato.html#ixzz3AKTNTHwE

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Posted by: Richard Lee Holbert <papa-h@att.net>
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Tuesday, August 12, 2014

{soups-salads-and-salad-dressings} Fresh Mozzarella & Tomato Salad Recipe

 

Fresh Mozzarella & Tomato Salad Recipe



A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. —Lynn Scully, Rancho Santa Fe, California



 Quick 

 Contest Winning



TOTAL TIME: Prep: 25 min. + chilling 
MAKES: 8 servings


Ingredients


6 plum tomatoes, chopped
  2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
  1/3 cup minced fresh basil
  1 tablespoon minced fresh parsley
  2 teaspoons minced fresh mint
  1/4 cup lemon juice
  1/4 cup olive oil
  3/4 teaspoon salt
  1/4 teaspoon pepper
  2 medium ripe avocados, peeled and chopped




Directions


In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside.
In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Just before serving, stir in avocados. Serve with a slotted spoon. Yield: 8 servings.


Nutritional Facts


3/4 cup equals 305 calories, 26 g fat (10 g saturated fat), 45 mg cholesterol, 309 mg sodium, 8 g carbohydrate, 4 g fiber, 11 g protein.



Originally published as Fresh Mozzarella & Tomato Salad in Simple & Delicious July/August 2009, p35








             Beth Layman  :)


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

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{soups-salads-and-salad-dressings} Caprese Salad Recipe

 

Caprese Salad Recipe


My husband and I love this salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close—if not better—than any restaurant version we've tried.


 Quick


TOTAL TIME: Prep/Total Time: 15 min. 
MAKES: 4 servings


Ingredients


4 medium tomatoes, sliced
  1/4 cup fresh basil leaves
  1/2 pound fresh mozzarella cheese, sliced
  BALSAMIC VINAIGRETTE:
  2 tablespoons olive oil
  2 tablespoons balsamic vinegar
  1 teaspoon ground mustard
  1/8 teaspoon salt
  1/8 teaspoon pepper




Directions


Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. Yield: 4 servings.



Nutritional Facts


1 serving equals 258 calories, 19 g fat (9 g saturated fat), 45 mg cholesterol, 164 mg sodium, 9 g carbohydrate, 2 g fiber, 12 g protein.



Originally published as Caprese Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p227







             Beth Layman  :)


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

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{soups-salads-and-salad-dressings} South-of-the-Border Caprese Salad Recipe

 

South-of-the-Border Caprese Salad Recipe



Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! —Kathleen Merkley, Layton, Utah


 Quick 

 Contest Winning



TOTAL TIME: Prep/Total Time: 30 min. 
MAKES: 6 servings



Ingredients


  CILANTRO VINAIGRETTE:
  1/3 cup white wine vinegar
  1/2 cup fresh cilantro leaves
  3 tablespoons sugar
  1 jalapeno pepper, seeded and chopped
  1 garlic clove, peeled and quartered
  3/4 teaspoon salt
  2/3 cup olive oil
  SALAD:
  4 cups torn mixed salad greens
  3 large heirloom or other tomatoes, sliced
  1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese
  1/4 teaspoon salt
  1/8 teaspoon pepper
  1-1/2 teaspoons fresh cilantro leaves




Directions


In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream.
Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper.
Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing. Yield: 6 servings (1 cup dressing).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.




Nutritional Facts


1 serving equals 168 calories, 14 g fat (3 g saturated fat), 7 mg cholesterol, 286 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.


Originally published as South-of-the-Border Caprese Salad in Taste of Home June/July 2009, p41








             Beth Layman  :)


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

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{soups-salads-and-salad-dressings} Colorful Tomato 'n' Mozzarella Salad Recipe

 

Colorful Tomato 'n' Mozzarella Salad Recipe



This is my twist on the popular tomato-mozzarella salad. Since the rest of the salad is so light, you can splurge with the fresh mozzarella! —Tari Ambler, Shorewood, Illinois


 Healthy 

 Quick



TOTAL TIME: Prep: 20 min. + standing 
MAKES: 4 servings



Ingredients


  1 cup fresh baby spinach
  2 medium yellow tomatoes, sliced
  2 medium red tomatoes, sliced
  4 ounces fresh mozzarella cheese, sliced
  2 tablespoons thinly sliced fresh basil leaves
  1/4 teaspoon salt
  1/4 teaspoon pepper
  1 tablespoon balsamic vinegar
  2 teaspoons olive oil



Directions


Arrange spinach on a platter; top with tomato and cheese slices. Sprinkle with basil, salt and pepper. Drizzle with vinegar and oil. Let stand for 15 minutes before serving. Yield: 4 servings.


Nutritional Facts


1 serving equals 132 calories, 9 g fat (4 g saturated fat), 22 mg cholesterol, 218 mg sodium, 7 g carbohydrate, 2 g fiber, 7 g protein.



Originally published as Colorful Tomato 'n' Mozzarella Salad in Light & Tasty August/September 2007, p31








             Beth Layman  :)


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

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