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Italian Tomato Bisque

Italian Tomato Bisque

Print Recipe

An Italian version of Tomato Bisque.

• CourseSoup
• CuisineItalian
• Skill LevelMedium

Servings	Prep Time
4 people	30 minutes

Servings Prep Time 4 people 30 minutes

Italian Tomato Bisque Print Recipe An Italian version of Tomato Bisque. CourseSoup CuisineItalian Skill LevelMedium Servings Prep Time 4 people 30 minutes Servings Prep Time 4 people 30 minutes

Ingredients

• 2 pounds Roma Tomato
• 1 each onion medium, sliced thin
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 2 Clove garlic Whole
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons basil fresh, chopped fine
• 1/2 pint half and half
• 1 cup milk
• 2 tablespoons chives chopped
• 1/2 cup dry red wine -- -- optional, one you would actually drink

Servings: people

Instructions

1. Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
2. Saute onion in butter a few minutes, then add all ingredients except the milk and cream.
3. Simmer for about 25 minutes, and remove the cloves.
4. Transfer to a blender or food processor, and puree. Add half and half, and the milk. (If preparing before-hand, put aside in the refrigerator at this point.)
5. Heat up in a saucepan and sprinkle chives on top before serving.

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Tomato Bisque

Tomato Bisque

Print Recipe

A great start to any meal, or a wonderful snack.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Tomato Bisque Print Recipe A great start to any meal, or a wonderful snack. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 2 lb Ripe tomatoes or 2 15-oz cans, chopped
• 1 each onion Medium, thinly sliced
• 1 tb butter
• 1 Bay Leaf
• 1 tb brown sugar heaping
• 2 ts basil Finely chopped fresh or 1tsp dried
• 2 Cloves garlic Whole
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pint half & half
• 1 cup milk
• 6 each Croutons Large, buttered
• 2 tablespoon chives Chopped

Servings: people

Instructions

1. Peel and seed tomatoes.
2. Saute onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
3. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree.
4. Strain. Add cream and milk and heat through.
5. Serve topped with toasted buttered croutons. Sprinkle with chopped chives.

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Spinach and Asparagus Frittata (Easy Version)

Spinach and Asparagus Frittata (Easy Version)

Print Recipe

This is a quick and easy method of making the Spinach and Asparagus Frittata.

• CourseBreakfast
• CuisineItalian
• Skill LevelEasy

Servings	Prep Time
4 people	20 minutes

Servings Prep Time 4 people 20 minutes

Spinach and Asparagus Frittata (Easy Version) Print Recipe This is a quick and easy method of making the Spinach and Asparagus Frittata. CourseBreakfast CuisineItalian Skill LevelEasy Servings Prep Time 4 people 20 minutes Servings Prep Time 4 people 20 minutes

Ingredients

Filling

• 1 pound spinach washed and drained, with stems removed
• 1 pound asparagus cut into 1-inch pieces
• 2 cloves garlic minced or mashed

Egg Mixture

• 8 Eggs beaten
• 3 tablespoons whipping cream
• 1/4 teaspoon salt
• Pepper to taste
• 2 tablespoons Parmesan cheese shredded
• olive oil to coat skillet

Servings: people

Instructions

1. Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set about 5 minutes.
2. Place under broiler for 2 minutes until top is golden brown.
3. Cut into slices or 1-inch squares for appetizers.

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Spinach and Asparagus Frittata

Spinach and Asparagus Frittata

Print Recipe

Light and fluffy frittata made with asparagus and spinach.

• CourseBreakfast
• CuisineItalian
• Skill LevelEasy

Servings	Prep Time
4 people	5 minutes

Cook Time

30 minutes

Servings Prep Time 4 people 5 minutes

Cook Time 30 minutes

Spinach and Asparagus Frittata Print Recipe Light and fluffy frittata made with asparagus and spinach. CourseBreakfast CuisineItalian Skill LevelEasy Servings Prep Time 4 people 5 minutes Cook Time 30 minutes Servings Prep Time 4 people 5 minutes Cook Time 30 minutes

Ingredients

• 4 tablespoons olive oil
• 1 pound spinach washed and drained with stems removed
• 2 cloves garlic minced or mashed
• 1 pound asparagus cut into 1-inch pieces
• 8 Eggs beaten
• 3 tablespoons whipping cream
• 1/4 teaspoon salt
• Pepper to taste
• 2 tablespoons Parmesan cheese shredded

Servings: people

Instructions

1. In a saute pan heat 1 tablespoon oil. Add the spinach, garlic, saute until spinach is wilted and much of its liquid has evaporated.
2. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.
3. In a large bowl beat eggs, cream, salt and pepper together.
4. In a large saute pan heat 3 tablespoons oil. Add half the beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface.
5. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.
6. As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done.
7. When you insert a wooden toothpick and it comes out clean, it is done.

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Carrot Loaf

Carrot Loaf

Print Recipe

A wonderful "Veggie Loaf" made with carrots, mushrooms, spinach and swiss cheese.

• CourseMain Course
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6	45 minutes

Cook Time

75 minutes

Servings Prep Time 6 45 minutes

Cook Time 75 minutes

Carrot Loaf Print Recipe A wonderful "Veggie Loaf" made with carrots, mushrooms, spinach and swiss cheese. CourseMain Course CuisineAmerican Skill LevelMedium Servings Prep Time 6 45 minutes Cook Time 75 minutes Servings Prep Time 6 45 minutes Cook Time 75 minutes

Ingredients

• 2 pounds carrots peeled and cut into 1/4 inch slices
• 5 ounces unsalted butter
• 1/4 pound mushrooms sliced
• 1/2 pound spinach cleaned, with stems removed
• 5 each Eggs
• 4 ounces grated Swiss cheese
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper

Servings:

Instructions

1. Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
2. Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Coarsely chop and add them to the carrots.
3. Saute spinach in 1-ounce of butter. Coarsely chop and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly.
4. Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary.
5. Preheat oven to 400 degrees F.
6. Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter.
7. Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper.
8. Place in a bain-marie (hot water bath), and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
9. Invert onto a warm serving platter and remove the foil. Slice and serve immediately.

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Potato and Goat Cheese Gratin

Potato and Goat Cheese Gratin

Print Recipe

Potato Gratin made with Goat Cheese.

• CourseSide Dish
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Cook Time

30 minutes

Servings Prep Time 6 people 30 minutes

Cook Time 30 minutes

Potato and Goat Cheese Gratin Print Recipe Potato Gratin made with Goat Cheese. CourseSide Dish CuisineFrench Skill LevelMedium Servings Prep Time 6 people 30 minutes Cook Time 30 minutes Servings Prep Time 6 people 30 minutes Cook Time 30 minutes

Ingredients

• 1 quart heavy cream
• 6 each Egg Yolks
• 1/2 Teaspoon salt as needed
• 1/2 Teaspoon white pepper as needed
• 3 pounds Idaho potatoes peeled and thinly sliced, vertically
• 2 pounds goat cheese crumbled

Servings: people

Instructions

1. Preheat the oven to 400 degrees F.
2. In a mixing bowl, whisk the cream and the egg yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper.
3. Crumble an eighth of the cheese over the potatoes. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the process with the remaining ingredients.
4. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool completely. Reheat and slice into individual servings.

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Cheesy Vegetable Steak Stroganoff

Cheesy Vegetable Steak Stroganoff

Print Recipe

This Stroganoff goes well at potlucks and you can serve it over your favorite noodles or rice.

• CourseMain Course
• CuisineRussian
• Skill LevelMedium

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

Cheesy Vegetable Steak Stroganoff Print Recipe This Stroganoff goes well at potlucks and you can serve it over your favorite noodles or rice. CourseMain Course CuisineRussian Skill LevelMedium Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 1 20 Can Worthington Vegetable Steaks 20 oz cut into strips. NOTE: Reserve liquid from steaks.
• 1 each onion medium, chopped.
• 2 4 Cans sliced mushrooms 4oz or 3/4 cup of fresh mushrooms sliced.
• 1/4 teaspoon garlic powder.
• 2 tablespoons McKays Beef-like seasoning.
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 cup hot water plus the reserved liquid from the steaks.
• 1 tablespoon dried parsley.
• 2/3 cup sour cream or IMO
• 1/3 cup cheddar cheese or Tofu cheese grated.
• 2 tablespoons olive oil
• 1 package of your favorite noodles.

Servings: People

Instructions

1. Lightly flour your steak strips and In a large skillet over meduin-high heat, saute the steaks and onions in the olive oil. When the onion is tender, add the mushrooms, garlic, and seasonings with the hot water and the liquid from the steaks.
2. Simmer for about 20 minutes or until mixture has thickened. Turn off the heat and stir in the sour cream or IMO, add the cheddar cheese and continue stirring until all the cheese has melted.
3. To serve, place the stroganoff over your favorite noodles in a casserole dish and reheat when ready to serve. Can also be served over rice.

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Chile Bisque

Chile Bisque

Print Recipe

Mexican Mild Chile Bisque

• CourseAppetizer, Soup
• CuisineMexican
• Skill LevelEasy

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Chile Bisque Print Recipe Mexican Mild Chile Bisque CourseAppetizer, Soup CuisineMexican Skill LevelEasy Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 1 Cup Red Chile Pulp
• 1 Cup rice Cooked
• Liquid Hot Sauce
• salt
• 1 each Egg
• 1/2 Cup Cream
• 1 Quart milk heated
• Toast Squares

Servings: people

Instructions

1. Combine the pulp and the rice in a blender or food processor and make a smooth sauce. Season this sauce highly with the hot sauce and add salt to taste.
2. Beat the egg with the cream and add to 1 quart of hot milk. Blend the chile rice mixture into the milk, heat, and serve over toast squares.

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Goreng Pisang (Chinese Fried Bananas)

Goreng Pisang (Chinese Fried Bananas)

Print Recipe

As quoted from the book, "This is an exotic way to treat bananas and it's practically a national snack among migrant populations in Southeast Asia who serve it with scoops of coconut or mango ice cream." Source: A Little Chinese Cookbook

• CourseDessert
• CuisineIndonesia
• Skill LevelEasy

Servings	Prep Time
8 people	30 minutes

Servings Prep Time 8 people 30 minutes

Goreng Pisang (Chinese Fried Bananas) Print Recipe As quoted from the book, "This is an exotic way to treat bananas and it's practically a national snack among migrant populations in Southeast Asia who serve it with scoops of coconut or mango ice cream." Source: A Little Chinese Cookbook CourseDessert CuisineIndonesia Skill LevelEasy Servings Prep Time 8 people 30 minutes Servings Prep Time 8 people 30 minutes

Ingredients

• 8 each Bananas peeled
• 1/2 c Self-rising flour
• 1/2 c Rice flour
• 1 tb cornstarch
• 1 c Water
• 1/2 ts salt
• 4 tb Fine brown sugar
• Oil -- for deep frying

Servings: people

Instructions

1. Slice each banana lengthwise. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and, when smoking, dip each piece of banana in batter. Shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.

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Black Beans and Rice

Black Beans and Rice

Print Recipe

Simple and tasty recipe for this dish.

• CourseMain Course, Side Dish
• CuisineCuban
• Skill LevelEasy

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

Black Beans and Rice Print Recipe Simple and tasty recipe for this dish. CourseMain Course, Side Dish CuisineCuban Skill LevelEasy Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 6 Cups black beans with liquid Precooked and unseasoned
• 1 1/2 Cups rice Uncooked
• 2 tsp McKay\'s Chicken-Style Seasoning
• 2 tsp cumin
• 3-4 tsp Garlic cloves minced or 2 teaspoons garlic powder
• 2 Bay leaves
• 2 tsp dried oregano
• 1 tsp salt
• 1 each onion Medium, chopped
  
• 1 Green pepper chopped
• 2 T lemon juice
• 1 16- can Tomatoes 16oz cut up

Garnish

• 1 Cup Tomatoes chopped
• 2 T Scallions slices thin - or 8green onions, fine
• 2 T low-fat sour cream

Servings: People

Instructions

Canned bean preparation

1. In 4 quart saucepan, combine canned beans, McKays Chicken-Style Seasoning, cumin, garlic, bay leaves, oregano, salt, onion, green peper, lemon juice, and canned tomatoes.
2. Bring to a boil, cover and let simmer on medium-low temperature for approximately 30 minutes or until vegetables are tender.

Rice preparation

1. --Follow instructions on package.

To assemble

1. Ladle a 1- to 2-cup serving of beans into a large soup dish. Spoon 1/2 cup rice on top of beans. Sprinkle with green onions and fresh chopped tomatoes. Garnish with dollop of low-fat or tofu sour cream and serve.

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