Dill pickle soup

Ingredients

1 cup margarine
1/2 cup flour
1 1/2 qt chicken broth
12 oz dill pickles, shredded or fine chopped (1 1/2 cups)
1 cup white wine/chicken broth
1/2 md onion, fine chopped
3 tbsp sugar
2 tbsp vinegar
1 tbsp worcestershire sauce
4 garlic cloves, minced
2 tsp salt
1 tsp dill weed
1 tsp curry powder
1/2 tsp white pepper
2 bay leaves
2 cup warm milk
Dash green food color, opt
Croutons, opt

How to prepare

In a lg kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients ; bring to a boil over med. Heat. Reduce the heat; add milk. Remove bay leaves. Add food color and garnish with croutons.

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Balsamic chicken & broccoli

Ingredients

1 tbsp olive oil
1 garlic cloves, minced
1/2 small yellow onion, thinly sliced, cut into thirds
2 tbsp shallots, minced
1/4 cup white wine
2 whole chicken breasts, boneless, cut into strips
3 tbsp balsamic vinegar
2 cup broccoli spears
1 cup mushrooms, oyster or shitake, sliced or whole
1/3 cup chicken stock
1/4 tsp salt pasta or brown rice
freshly ground black pepper to taste

How to prepare

Heat the oil in a heavy pot. Add the garlic, onion and shallots and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine if needed). Remove the chicken and saut

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Cilantro pesto fish tacos

Ingredients

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1 cup cilantro leaves, packed
1 tbsp olive oil
1 large garlic clove
1 tbsp lemon juice
1 tbsp ice water
1/2 jalapeno pepper
1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz ea
freshly ground pepper to taste
4 corn tortillas
6 green onions
1/2 head of purple cabbage
6 roma tomatoes

How to prepare

Cilantro pesto: place all ingredients in a food processor and process into a thick paste. The ice water prevents heat from building up during the process and spoiling the color. Chop green onion. Thinly slice cabbage. Slice tomatoes thinly. Mix together with 1 tbsp cilantro pesto and set aside. Put 1 cilantro leaf in middle of each fillet – this one leaf will add great flavor. Grind pepper over the fillets to taste. No salt! Brush a broiler pan with olive oil. Place your folded fish package on it and broil about 4″ from the heat source until fish flakes in center when pressed with a fork, about 6 minutes. Heat tortilla on both sides, 30 to 35 seconds, just until they go limp. To assemble the tacos: spread 1 tablespoon cilantro pesto on warm tortilla. Place a cooked fish fillet on top. Spoon the cabbage, tomato and green onion salad on top.

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Caribbean chicken & vegetable kebabs

Ingredients

8 large garlic cloves, minced
2 tsp ground coriander
2 tsp ground turmeric
2 tsp dried mustard
2 tsp ground cloves
1 tsp aniseed

3 lbs boneless skinless chicken breasts, thighs, cut into 1″ pieces
4 red onions cut into 1″ pieces
6 yellow summer squash, cut into 1/2″-thick rounds
4 zucchini, cut into 1/2″-thick rounds

1 1/2 cups olive oil
1/3 cup fresh lime juice
12 (about) bamboo skewers

How to prepare

Combine garlic, coriander, turmeric, dried mustard, ground cloves, chili powder and aniseed in small bowl. Place chicken in glass baking dish and vegetables in another. Sprinkle each with half of spice mixture. Add half of olive oil and half of fresh lime juice to each and mix to coat well. Cover and refrigerate 6 to 8 hours. Season kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side.

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Oatmeal cookies

Ingredients

3/4 cup shortening
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup all-purpose flour
1 tsp salt
1 tsp cinnamon
1/2 tsp soda
1/2 tsp cloves
1 cup raisins
1 cup chopped nuts
3 cups quick cooking oats

How to prepare

Preheat oven to 350f. Mix together the flour, salt, cinnamon, soda, and the cloves. In a separate bowl, mix together thoroughly the shortening, sugars, egg, water and vanilla. Add the flour mixture and then stir in the raisins, nuts and the oats. Drop dough by rounded teaspoonful about 1″ apart onto a greased baking sheet. Bake for 12 – 15 minutes or until almost no imprint remains when touched with the finger. Immediately remove from baking sheet. Store tightly in a covered container when cooled. Makes about 5 dozen

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Corn and chili chowder

Ingredients

2 poblano peppers, roasted and peeled, one quartered, one finely chopped
1/4 heavy cream or yogurt
1/4 cup loosely packed coriander leaves
5 ears of corn
4 tbsp butter

1/2 med onion, chopped
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp turmeric
1/2 cup white wine
2 1/2 cups chicken stock
1/2 red bell pepper, finely chopped
2 cups milk

How to prepare

With a sharp knife remove the corn from the cobs and in a saucepan of boiling water (do not add salt) parboil the corn for 3 minutes, until just tender. Remove to a sieve and run under cold water to stop the cooking process. Set aside. In a lg casserole, melt 3 tbsp of the butter and saut

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Byerly’s wild rice soup

Ingredients

2 tbsp butter
1 tbsp minced onion
1/4 cup flour
4 cups broth
2 cups cooked wild rice
1/2 tsp salt
1 cup half and half

2 tbsp dry sherry (optional)
1/3 cup minced ham
1/3 cup finely grated carrot
3 tbsp chopped slivered almonds
minced parsley or chives

How to prepare

Melt butter in pan, saut

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Ultimate cheesecake

Ingredients

Cheesecake crust:
2 cups cinnamon graham crackers -ab 26
6 tbsp butter, melted

filling:
3 (8 oz pkgs) cream cheese, softened
1-1/3 cups sugar

3 eggs
1/4 cup fresh lemon juice
1 tbsp grated lemon peel
2 tsp vanilla extract

topping:
2 cups sour cream

3 tbsp sugar
1 tsp vanilla

glaze:
1/2 cups sugar
1-1/2 tbsp cornstarch
1/4 tsp salt
3/4 cups water
1/3 cups fresh lemon juice
1 egg yolk
1 tbsp butter
2 tsp grated lemon peel

How to prepare

Preheat oven to 350

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Perfect sugar cookies

Ingredients

1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 tsp pure vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

How to prepare

1. Preheat oven to 375 degrees f. Lightly grease baking sheets.
2. Combine butter and sugar in a bowl and beat until light and fluffy. Beat in egg and vanilla extract. Mix the dry ingredients together and sift into butter mixture; stir until well-blended. Dough should be very stiff. Chill 1-2 hours.
3. Divide dough into quarters. Roll out one piece of dough to 1/4″ thickness on lightly-floured board. Dust top with flour and cut with cookie cutters.
4. Place cookies on a baking sheet and bake 8-10 minutes or until cookies are light brown around the edges. Cool on a wire rack.
Makes 3 dozen cookies.
Prepared 12/19/94 by donata maggipinto, food & entertaining specialist for williams-sonoma. From: mike n maty

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