¼ cup butter
2 lbs leeks (white parts only) be sure to clean each leaf. Slice thin.
6 cups chicken stock or water
2 lbs baking potatoes peeled & sliced thin
salt & ground white pepper
2 T chopped fresh chive (use scissors to cut)
1 lb. crisp bacon or ham - chopped
Melt butter. Add leeks & sauté until soft (3-5 mins).
Add chicken broth and potatoes. Boil and simmer for 20 – 30 minutes.
Add bacon. Use hand blender to smooth.
Add s & p to taste.
Put in bowl and garnish with fresh chives.
This is Gerry’s favorite soup. Serve with hot bread from the oven. YUM!!!
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Monday, December 5, 2011
Chicken and Barley Stew
This dish can be made in the crock-pot or Dutch-oven.
It is delicious comfort food!
Olive Oil
1 pound skinless, boneless chicken thighs, cut into 1” chunks
64 oz. chicken broth
1 cup barley
3-4 leeks – whites only cut lengthwise, washed and sliced
2 carrots sliced
basil/Italian seasoning/parsley/salt/pepper
Brown chicken chunks in skillet.
Combine all ingredients in your pot.
Cook: Crock-pot: low heat – 4-5 hours
high heat – 2 – 2 ½
Dutch-oven: 350* for 1 hour
It is delicious comfort food!
Olive Oil
1 pound skinless, boneless chicken thighs, cut into 1” chunks
64 oz. chicken broth
1 cup barley
3-4 leeks – whites only cut lengthwise, washed and sliced
2 carrots sliced
basil/Italian seasoning/parsley/salt/pepper
Brown chicken chunks in skillet.
Combine all ingredients in your pot.
Cook: Crock-pot: low heat – 4-5 hours
high heat – 2 – 2 ½
Dutch-oven: 350* for 1 hour
Caesar Salad Dressing
4-5 cloves of garlic
3/4 cup light olive oil
1/2 cup grated parmesan cheese
5 Anchovies
1 tbsp Worcestershire Sauce
Juice of one lemon
2 coddled eggs (boil for one minute)
black pepper and salt to taste
Combine garlic, cheese, anchovies, Worcestershire sauce, and lemon in food processor. Coddle eggs add to food processor. Slowly add olive oil while the food processor is running. Chill before serving. It will thicken as it chills.
3/4 cup light olive oil
1/2 cup grated parmesan cheese
5 Anchovies
1 tbsp Worcestershire Sauce
Juice of one lemon
2 coddled eggs (boil for one minute)
black pepper and salt to taste
Combine garlic, cheese, anchovies, Worcestershire sauce, and lemon in food processor. Coddle eggs add to food processor. Slowly add olive oil while the food processor is running. Chill before serving. It will thicken as it chills.
Roasted Cherry Tomato
3 pints cherry tomatoes
heavy olive oil
kosher salt
ground pepper
fresh basil chopped
Coat tomatoes and basil with olive oil salt and pepper
Roast at 350 for 20 min.
heavy olive oil
kosher salt
ground pepper
fresh basil chopped
Coat tomatoes and basil with olive oil salt and pepper
Roast at 350 for 20 min.
Crunchy Pea Salad
1 10 oz. pack frozen peas thawed
1 Cup diced celery
1 Cup chopped cauliflower
1/4 cup diced green onions
1 cup chopped cashews
1/2 cup sour cream
1 Cup prepared Ranch dressing
Combine all and top with crumbled bacon
1 Cup diced celery
1 Cup chopped cauliflower
1/4 cup diced green onions
1 cup chopped cashews
1/2 cup sour cream
1 Cup prepared Ranch dressing
Combine all and top with crumbled bacon
Smoked Salmon Bites
Mix together:
2 6oz. packs of smoked salmon chopped into small pieces
2 tbsp minced shallots or red onions
2-3 tbsp lemon juice
2 tsp fresh chopped dill
2 tbsp capers
2 tbsp sour cream
salt and pepper to taste
Make bread cups with Pepperidge Farm very thin bread cut into circles. Brush with olive oil put into small muffin tins, bake for 10 min. at 400 degrees. You can also use pre-made cups.
2 6oz. packs of smoked salmon chopped into small pieces
2 tbsp minced shallots or red onions
2-3 tbsp lemon juice
2 tsp fresh chopped dill
2 tbsp capers
2 tbsp sour cream
salt and pepper to taste
Make bread cups with Pepperidge Farm very thin bread cut into circles. Brush with olive oil put into small muffin tins, bake for 10 min. at 400 degrees. You can also use pre-made cups.
Scallops and Bacon in Maple Cream Sauce
2 1/2 Cups heavy cream
1/3 Cup maple syrup
1 1/2 tbsp dijon mustard
1/2 tsp nutmeg
Combine cream and syrup bring to a boil. Simmer for 20 minutes until it is reduced by half. Stir in remaining ingredients.
Half pre-cook the bacon. If scallops are too big cut them into smaller pieces. Wrap bacon around scallop and use toothpick to hold together. Bake or broil until done. Drizzle sauce over scallops.
1/3 Cup maple syrup
1 1/2 tbsp dijon mustard
1/2 tsp nutmeg
Combine cream and syrup bring to a boil. Simmer for 20 minutes until it is reduced by half. Stir in remaining ingredients.
Half pre-cook the bacon. If scallops are too big cut them into smaller pieces. Wrap bacon around scallop and use toothpick to hold together. Bake or broil until done. Drizzle sauce over scallops.
Chicken Pistachio Curry Dip
1/2 Cup shelled pistachio nuts
1 Cup cooked cut up chicken
1 tbsp of curry or more if you like it stronger.
3/4 cup mayo
juice of half a lemon
Grind nuts in food processor set aside, grind chicken, curry, lemon and mayo. Mix nuts in.
Add more mayo if it seems dry. Serve on raisin toast or thin raisin bagel slices
1 Cup cooked cut up chicken
1 tbsp of curry or more if you like it stronger.
3/4 cup mayo
juice of half a lemon
Grind nuts in food processor set aside, grind chicken, curry, lemon and mayo. Mix nuts in.
Add more mayo if it seems dry. Serve on raisin toast or thin raisin bagel slices
Mushroom Tartlets
24 slices of Pepperidge Farm thin white bread
2TBSP butter.
Pre-heat oven to 400 degrees
Cut a 3 inch round from each bread. I use the top of the Lawyer's Seasoning salt, press down and remove the outside.
Brush inside of two miniature muffin tins with butter. Gently fit bread into each mold. Bake 10 minutes until golden brown.
Filling:
3TBSP minced shallots, 1/4 cup butter, 1/2 lb. fresh mushrooms finely chopped, 2 TBSP flour, 1 C heavy cream, 1 1/2 TBSP minced chives, 1 TBSP minced parsley,
1/2 TSP lemon juice, 1/2 TSP salt, 1/8 tsp cayenne pepper.
Saute shallots in butter for 1 min. Stir in mushrooms and simmer uncovered until all liquid is evaporated. 10 min. or so. Remove from heat and stir in flour. Pour cream over and return to heat. Stirring constantly bring to boil and cook another minute until it becomes thick. Remove from heat and stir in remaining ingredients.
Let cool, cover and refrigerate. At this point you may spoon mixture into shells an freeze in their tins. Once frozen, store in plastic bags. Cook until they are heated through.
2TBSP butter.
Pre-heat oven to 400 degrees
Cut a 3 inch round from each bread. I use the top of the Lawyer's Seasoning salt, press down and remove the outside.
Brush inside of two miniature muffin tins with butter. Gently fit bread into each mold. Bake 10 minutes until golden brown.
Filling:
3TBSP minced shallots, 1/4 cup butter, 1/2 lb. fresh mushrooms finely chopped, 2 TBSP flour, 1 C heavy cream, 1 1/2 TBSP minced chives, 1 TBSP minced parsley,
1/2 TSP lemon juice, 1/2 TSP salt, 1/8 tsp cayenne pepper.
Saute shallots in butter for 1 min. Stir in mushrooms and simmer uncovered until all liquid is evaporated. 10 min. or so. Remove from heat and stir in flour. Pour cream over and return to heat. Stirring constantly bring to boil and cook another minute until it becomes thick. Remove from heat and stir in remaining ingredients.
Let cool, cover and refrigerate. At this point you may spoon mixture into shells an freeze in their tins. Once frozen, store in plastic bags. Cook until they are heated through.
Cheese Fondue
Mix in a saucepan, heat and stir:
1 ½ lbs grated Swiss cheese.
2 cups of dry white wine
1/3 cup Kirsch
1 ½ tsp. cornstarc
Transfer to fondue pot.
Dip squares of crisp French bread.
1 ½ lbs grated Swiss cheese.
2 cups of dry white wine
1/3 cup Kirsch
1 ½ tsp. cornstarc
Transfer to fondue pot.
Dip squares of crisp French bread.
Artichoke Chip Dip
1 can of artichoke hearts
1 cup of mayonnaise
1 cup of parmesan cheese
1 clove garlic crushed
Directions:
Chop artichokes. Stir into other ingredients. Bake at 350˚F for 30 minutes. Serve with chips or Triscuit crackers.
1 cup of mayonnaise
1 cup of parmesan cheese
1 clove garlic crushed
Directions:
Chop artichokes. Stir into other ingredients. Bake at 350˚F for 30 minutes. Serve with chips or Triscuit crackers.
Artichokes
Stand artichokes upright in at least 1” of water (usually more so that artichokes are floating). Add 1 tbsp of oil and 1 lemon slice to water. Boil uncovered for 5 minutes. Cover. Boil 30-35 minutes (large) or 15-20 minutes (small) Serve with melted butter.
Tailgate Chili
2 medium onions – chopped
1 green pepper – chopped
2 lbs. pork sausage
2 15 oz. cans kidney beans – drained
1 12 oz can whole kernel corn – drained
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 cup water
2 tsp chili powder
1 tsp salt
Directions:
Brown sausage in large pot – breaking it into small pieces. Add chopped vegetables. Sauté 5-10 minutes. Add all remaining ingredients. Simmer, covered, stirring occasionally about 30 minutes. Freezes well.
1 green pepper – chopped
2 lbs. pork sausage
2 15 oz. cans kidney beans – drained
1 12 oz can whole kernel corn – drained
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 cup water
2 tsp chili powder
1 tsp salt
Directions:
Brown sausage in large pot – breaking it into small pieces. Add chopped vegetables. Sauté 5-10 minutes. Add all remaining ingredients. Simmer, covered, stirring occasionally about 30 minutes. Freezes well.
Julia Child’s Stuffed Mushrooms
12 lg. Mushrooms
2 tbsp butter (melted)
Salt and pepper
2 tbsp scallions (minced)
2 tbsp butter
½ tbsp flour
½ cup heavy cream
3 tbsp fresh parsley (minced)
¼ cup of Swiss cheese (grated)
2 tbsp butter (melted
Directions:
Remove stems (save) of mushrooms. Wash and dry. Brush with melted butter. Place hollow side up in baking dish. Salt and pepper, and then mince the stems. Sauté with scallions for 5 minutes. Simmer and add flour for 1 minute. Stir cream in for 2 minutes, and then stir in seasons. Fill capps and add 1 tsp. of cheese to each and butter. Bake at 375˚F until lightly browned.
2 tbsp butter (melted)
Salt and pepper
2 tbsp scallions (minced)
2 tbsp butter
½ tbsp flour
½ cup heavy cream
3 tbsp fresh parsley (minced)
¼ cup of Swiss cheese (grated)
2 tbsp butter (melted
Directions:
Remove stems (save) of mushrooms. Wash and dry. Brush with melted butter. Place hollow side up in baking dish. Salt and pepper, and then mince the stems. Sauté with scallions for 5 minutes. Simmer and add flour for 1 minute. Stir cream in for 2 minutes, and then stir in seasons. Fill capps and add 1 tsp. of cheese to each and butter. Bake at 375˚F until lightly browned.
Meatball Soup (Gourmet Club)
1 cup soft bread crumbs (3 slices)
¼ cup milk
1 lb ground beef
1 egg
½ tsp. seasoning salt
2 ½ beef broth
1 cup celery (diced)
¼ tsp dried cilantro
1 lg onion (chop)
½ cup carrots (sliced)
2 cups zucchini (cubed)
1 12 oz can whole tomatoes
Directions:
Combine bread, milk, beef, egg, and salt. Chill 30 minutes. Combine broth, celery, cilantro, onion, carrots, zucchini, and tomatoes in large pot. Bring to boil, cover, and reduce heat. Simmer 15 minutes.
¼ cup milk
1 lb ground beef
1 egg
½ tsp. seasoning salt
2 ½ beef broth
1 cup celery (diced)
¼ tsp dried cilantro
1 lg onion (chop)
½ cup carrots (sliced)
2 cups zucchini (cubed)
1 12 oz can whole tomatoes
Directions:
Combine bread, milk, beef, egg, and salt. Chill 30 minutes. Combine broth, celery, cilantro, onion, carrots, zucchini, and tomatoes in large pot. Bring to boil, cover, and reduce heat. Simmer 15 minutes.
Jenny’s Grilled Tomatoes
Tomatoes (as many as necessary)
Salt & Pepper
Butter
Garlic Salt
Brown sugar
Directions:
Halve tomatoes. Place in baking dish. Add salt and pepper, butter, garlic salt, and brown sugar. Broil until sugar melts.
Salt & Pepper
Butter
Garlic Salt
Brown sugar
Directions:
Halve tomatoes. Place in baking dish. Add salt and pepper, butter, garlic salt, and brown sugar. Broil until sugar melts.
Indian Wafers
*Wonderful with drinks, soups, or salads
Set oven at 425˚F. Butter 2 cookie sheets or use heavy unbuttered tinfoil.
Mix: ½ cup corn meal (yellow or white)
1 tsp salt
Stir in:
¾ cup boiling water
1 tsp light butter
¼ tsp. butter flavoring
Spoon and arrange in balls on the cookie sheets. (Leave some room for spreading out.) Sprinkle with poppy seed or celery seed. Bake until brown about 8 minutes.
Set oven at 425˚F. Butter 2 cookie sheets or use heavy unbuttered tinfoil.
Mix: ½ cup corn meal (yellow or white)
1 tsp salt
Stir in:
¾ cup boiling water
1 tsp light butter
¼ tsp. butter flavoring
Spoon and arrange in balls on the cookie sheets. (Leave some room for spreading out.) Sprinkle with poppy seed or celery seed. Bake until brown about 8 minutes.
Gazpacho
Put all the ingredients in the blender and liquefy for two minutes:
1 can del monte original stewed tomatoes
1 can (6 oz) V-8 Juice
1 peeled and seeded cucumber (diced)
1 peeled and seeded green pepper (diced)
4 tbsp apple cider vinegar
4 tbsp dried minced onions
1 cup ice cubes
Salt and pepper to taste
Keep cold. Serve with dollop of sour cream.
1 can del monte original stewed tomatoes
1 can (6 oz) V-8 Juice
1 peeled and seeded cucumber (diced)
1 peeled and seeded green pepper (diced)
4 tbsp apple cider vinegar
4 tbsp dried minced onions
1 cup ice cubes
Salt and pepper to taste
Keep cold. Serve with dollop of sour cream.
“Real Simple and Yummy!!” Artichoke Dip for Chips
1 14 oz. can artichoke hearts
¾ cup of Mayonnaise
¾ cup of Parmesan Cheese
8 oz. grated mozzarella cheese
1 garlic clove (crushed)
Directions:
Preheat oven to 350˚F. Finely chop or blend artichoke hearts. Mix chopped artichokes together with remaining ingredients. Bake in a 1 quart casserole covered until bubbly. Remove cover and lightly brown.
¾ cup of Mayonnaise
¾ cup of Parmesan Cheese
8 oz. grated mozzarella cheese
1 garlic clove (crushed)
Directions:
Preheat oven to 350˚F. Finely chop or blend artichoke hearts. Mix chopped artichokes together with remaining ingredients. Bake in a 1 quart casserole covered until bubbly. Remove cover and lightly brown.
Gina’s Spinach Salad
1 bag of spinach
1 container of goat cheese
Raspberries (may be substituted with strawberries or pears)
1 bag of glazed pecans
Honey Dijon Dressing (may be substituted with raspberry vinaigrette)
Directions:
Mix Fruit, spinach, goat cheese, and pecans. Lightly dress. Serve.
1 container of goat cheese
Raspberries (may be substituted with strawberries or pears)
1 bag of glazed pecans
Honey Dijon Dressing (may be substituted with raspberry vinaigrette)
Directions:
Mix Fruit, spinach, goat cheese, and pecans. Lightly dress. Serve.
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