| Create Free Blog | Random Blog » | Report Abuse | Login |
Ingredients:
Ingredients:Dressing:
Ingredients
The extra virgin olive oil in this pasta dish is the mainstay of the Mediterranean diet, which is associated with a low risk of heart disease.
2 cups loosely packed cilantro leaves, washed and chopped
6 ounces angel hair pasta
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and minced
2 small chili peppers, seeded, deveined, and minced
12 ounces shelled and deveined shrimp
2 cups frozen small peas
Ingredients
1/4 cup butter or margarine
1 cup chopped onions
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 (16-ounce) can solid-pack pumpkin (1 3/4 cups)
1 cup half-and-half
Spinach boosts the flavor and nutrients in this speedy version of the Italian classic. Serve with plenty of crusty bread.
Ingredients
1 tablespoon olive oil
3 slices bacon, diced
2 carrots, sliced
2 celery ribs, sliced
1 large onion, chopped
1 tablespoon garlic, minced
1 (48-ounce) can chicken broth
2 cups water
1/4 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 teaspoon salt
1 cup uncooked elbow macaroni
1 can Great Northern beans, drained and rinsed
1 (10-ounce) package frozen spinach, thawed
Parmesan cheese (optional)
Chunks of beef, chickpeas, pasta and plenty of veggies make this minestrone-style soup truly a meal in a bowl.
Ingredients
1 tablespoon olive oil
2 1/2 pounds beef stew meat, cut into 3/4-inch pieces
1 teaspoon salt
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
2 (14- to 14 1/2-ounce) cans beef broth
1 (15- to 16-ounce) can chickpeas, drained
1 (14 1/2-ounce) can diced tomatoes with garlic and onion, undrained
1 cup water
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)
Because the rich beef broth must be refrigerated overnight, you’ll need to plan ahead to prepare this recipe. But after that you can just add the vegetables and forget it–thanks to the slow cooker.
Ingredients
3 pounds beef short ribs, cooked, reserving broth
Water
1 large onion, chopped
2 to 3 potatoes, cubed
1/4 head cabbage, thinly sliced
1 (28-ounce) can chopped tomatoes
Salt and pepper to taste
1 can beef broth, if needed
We add tart apples to this silky-smooth soup to complement the natural sweetness of the squash. Serve as a first course or a light supper with a tossed salad and warm crusty bread.
Ingredients
6 cups (about 3 pounds) butternut squash
1 tart green apple, peeled and coarsely chopped
1 cup chopped onion
4 1/2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream or half-and-half
Chopped fresh parsley for garnish
Add a crusty bread for a hearty mid-winter supper.
Ingredients
1 pound ground round
2 medium diced onions
4 medium diced tomatoes
2 tablespoons garlic salt
1 tablespoon fresh basil, crushed
12 cups water
1 (16-ounce) bag frozen mixed vegetables
4 bay leaves
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1 (11-ounce) box quick-cooking barley
A buttery jacket of macadamias complements salmon perfectly.
Ingredients
4 salmon steaks, about 1 inch thick
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites
1 cup chopped macadamia nuts
1/4 cup oil
4 tablespoons butter
4 tablespoons minced fresh parsley
2 teaspoons lemon juice
Hot cooked rice
Food Herbal