Cooking, Home & Garden

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Topic: THE Recipe Thread
tazzops Joined Sat 12/20/08 Posts: 33333	Thu 04/14/11 08:31 AM
I like this cherry soup with Ham Dinner. CHERRY SOUP 1 lb. can light sweet pitted cherries 1 lb. can dark sweet pitted cherries 1/4 cup of frozen orange juice or fresh 1 1/2 tbsp. of tapioca 1 tsp. of white sugar 1 tsp of light brown sugar 1 lemon, very thinly sliced Sour cream or whipped cream Nutmeg Reserve 3/4 cup of cherry syrup and combine with orange juice, lemon slices, tapioca, and sugars. Bring to a boil and simmer 10 minutes, stirring occasionally. Cool the soup, and then add cherries and mix. Chill 4 hours or overnight. Serve in large bowl or individual dishes. Grate a bit of nutmeg on soup, then a dollop of sour cream, or whipped cream.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 04/14/11 08:43 AM
BERRY SOUP 1 qt. of orange juice 4 cups of vanilla yogurt 1/4 cup of sour cream 2 tsp of vanilla extract Squirt of lemon juice Dash cinnamon Dash of grounded ginger 1 1/2 pt. fresh berries (raspberries, blueberries, strawberries) Mix the first seven ingredients, very well. Chill. Wash and drain berries. To serve, place berries on bottom of soup bowl. Pour soup on top.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 04/14/11 09:00 AM
MINTED BERRY SOUP 4 cups of strawberries or raspberries 1/4 cup of brown sugar, packed 1/4 tsp. of sea salt 1/2 tsp. of grounded cinnamon 1/4 tsp. of grounded cloves 1 (4/5 qt.) bottle sauterne (French sweet Wine) 1 tbsp. chopped fresh mint or 1 tsp. dried mint 1 packet of un-flavored gelatin 1/3 cup of cold water Mint sprigs Wash and hull berries. Crush berries lightly with a fork. Combine the berries in large saucepan, with sugar, salt, cinnamon, and cloves. Pour Sauterne into the berries and bring to a boil. Add mint and simmer 2 or 3 minutes. Soften gelatin in cold water. Stir in boiling soup until dissolved. Pour into shallow pan and chill until thickened, about 3 hours. Spoon jellied soup into chilled cups. Garnish with sprig of mint.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 04/14/11 09:19 AM Edited by tazzops on Thu 04/14/11 09:25 AM
CABBAGE SOUP GERMAN STYLE 3 tbsp. of olive oil 1/2 lb. pork shoulder, deboned and diced into 1/2 inch cubes 1/2 lb. of cubed ham 1/2 lb. of slab bacon cut into cubes 2 red onions, peeled and sliced 3 garlic cloves, peeled and crushed 1 head cabbage (about 2 lb.), cored and chopped 2 cups of cooked spinach 4 green apples peeled, cored, cut into chucks 1/2 cup of white flour 2 cups of dry white wine 4 cups of Basic Brown Soup Stock (2-15 1/2 oz. cans beef broth) 1 qt. of water 2 tbsp. tomato paste (1/2 6 oz. can), rest can be frozen in plastic bag 1 tbsp. of smoked paprika 10 juniper berries 1/2 cup of seeded black cherries Salt and black pepper to taste 1 tbsp. of brown sugar or to taste Put a large soup kettle on to heat and add the olive oil. Sauté the pork shoulder, ham, bacon, in the kettle until it begins to brown lightly. Combine red onions and garlic and sauté until they are clear. Toss in the chopped cabbage, spinach, apples, and stir and sauté covered, until cabbage wilts. Stir in the flour. Stir very thoroughly. Pour in the wine and stir until it begins to thicken. Combine the stock, water, tomato paste, paprika, juniper berries, and cherries. Bring to a simmer and cook for 50 minutes. Add salt, pepper, and sugar to taste.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 04/14/11 09:47 AM
COLD STRAWBERRY SOUP 2 Cups of fresh strawberries or frozen strawberries 1/3 cup of white sugar 1/2 cup of sour cream 1/2 cup of plain yogurt 1 cup of strawberry nectar 1/2 cup of dry red wine Sliced berries for garnish Puree strawberries in a blender. Combine the sugar and sour cream. Stir in nectar, yogurt, and wine. Chill mixture until serving time. Garnish with sliced berries.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 04/14/11 10:31 AM Edited by tazzops on Thu 04/14/11 10:35 AM
SPICY CRANBERRY SOUP 6 cups of whole cranberries 3 cups of water 1 cup of cane sugar 1 cup of light brown sugar 1 cup of white wine 1/2 tsp. of hot pepper sauce 1 jalapeño with seeds and vein removed, minced fine 1/2 tsp. grated nutmeg 1 tsp. of grated ginger 1 tsp. of grated lemon peel Lemon slices or sprigs of lemon balm for garnish Combine the cranberries, water and both sugars, in large Dutch oven or large kettle. Heat to rolling boiling, and simmer. Cover the cranberries, until the berry skins pop. Drain the cranberries, reserving 3 1/2 cups of the liquid. Place the hot cranberries in blender or food processor and puree. Be careful, by placing the lid on the top of the blender; use a towel to protect yourself. Then strain to remove skins. Mix with reserved liquid and place in large saucepan. Combine the wine, hot pepper sauce, minced jalapeño, spices and lemon peel. Bring up to simmer, cover for 5 minutes. This soup can be served hot or cold. To serve, ladle into shallow dishes/cream soup bowls and garnish with thin lemon slices and additional grated nutmeg or with sour cream and sprigs of mint or lemon balm.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 04/14/11 10:46 AM
CHILLED BLUEBERRY SOUP 2 cups of chilled fresh clean blueberries (or frozen, thawed & drained) 3/4 cup of chilled seedless red grapes 3/4 cup of chilled sour cream 1 cup of plain yogurt 2 tsp of vanilla 2 tsp. of fresh lemon juice 1 tsp. of clove honey (or to taste) In a blender, puree the berries and grapes on high until smooth. On low speed, blend in the sour cream, yogurt, vanilla, lemon juice and honey. Pour into a bowl and gently stir. Garnish with whole, fresh blueberries, mint leaves and a dollop of sour cream. Serve immediately.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 04/14/11 10:58 AM
STRAWBERRY SOUP 2-pints. of Strawberries 1 cup of strawberry nectar 1 1/4 tsp. tapioca 1/8 tsp. allspice 1/8 tsp. cinnamon 1/2 cup of cane sugar 1 tsp. of lemon peel zest 1 tbsp. lemon juice 1/3 cup of heavy cream 1 cup of buttermilk Puree berries and pour into a pan. Combine the strawberry nectar. In small bowl, mix tapioca and 1/4 cup berry mixture. Return to pan. Cook until slightly thickened. Pour into bowl and add sugar, lemon rind and juice, cream, and buttermilk. Cover and chill for 8 hours.

tazzops Joined Sat 12/20/08 Posts: 33333	Thu 04/14/11 11:13 AM
STRAWBERRY WINE SOUP 1 qt. of fresh strawberries 1/2 cup of sour cream 3/4 cup of yogurt 1 cup of cane sugar 2 1/2 cup of strawberry nectar 1/2 cup of red wine 6 strawberries as garnishes Place the strawberries in blender, blend the strawberries until puree. Combine the sour cream, yogurt, sugar. On low till well blended. Transfer to a mixing bowl, pour in the strawberry nectar. Combine the red wine into the berry mixture. Lightly whisk the mixture till a smooth consistency. Chill for one hour. Serve cold with strawberry sliced into fan shape.

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 04/16/11 12:18 PM
I was asked to post the diabetic recipes again.SO here goes dear lady. BAKED CHICKEN WITH RICE (DIABETIC) 1 cup of cooked brown rice 2 tbsp of onion powder 1 tsp of garlic powder Pinch of chili powder Pinch of paprika Pinch of sea salt Pinch of cumin 6 chicken breast halves, skin removed 1 (10 3/4 oz.) can cream of mushroom soup 1 1/2 cup of water 1/8 tsp. pepper Spread rice evenly in bottom of 9 x 12 inch nonstick baking dish. Combine the spices. Sprinkle over the top of the chicken. Place chicken on top of rice. Then add mushroom soup, water, and pepper. Pour soup mixture over chicken. Cover and bake 325°F for 2 hours or until done. b]

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 04/16/11 12:19 PM
DIABETIC CHICKEN BREAST WITH ORANGE SAUCE 1 1/2 lb. chicken breasts, deboned and skinned Juice of a half lime 1/2 tsp. of smoked paprika 4 tsp. un-salted butter 1 tbsp. orange rind, grated 1 cup of orange juice 1 tsp. tarragon 1 orange, and sliced Sprinkle chicken breasts with lime juice and paprika; brown lightly in butter. Then add orange juice, rind and tarragon. Bake, in a covered baking dish, in 325 degree oven for 30 minutes. Remove chicken from the bake dish. Place on a heat proof plate, cover with foil. Strain orange sauce, into a sauce pan. Then cook the sauce over high heat to reduce volume. Serve over chicken and/or steamed rice. Garnish with orange slices.

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 04/16/11 12:20 PM
DIABETIC OLD FASHIONED POTATO SALAD 1 cup of low fat mayonnaise 2 tbsp. of prepared mustard 1/2 tsp. paprika 1/2 cup of chopped celery 1/2 cup of coarsely shredded carrots 1/2 cup of finely chopped green pepper 1/4 cup of red wine vinegar Juice of 2 lemons 2 qts. (4 lbs.) Potatoes, diced & cooked 2 tbsp. of chopped pimiento 1/4 cup of finely chopped red onion In large bowl, mix together mayonnaise, vinegar, mustard, lemon juice and paprika. Add remaining ingredients and toss well. Chill until ready to serve.

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 04/16/11 12:21 PM
BEEF AND BEAN CHILI (DIABETIC AND HEART) 2 lbs. ground beef 1 (28 oz.) can tomatoes, chopped and un-drained 1 (16 oz.) can pinto or kidney beans 1 cup of finely chopped red onion 1 can tomato sauce 2 med. carrots, peeled and grated Chili seasoning to taste Mild cheese, grated Cook beef and onions until beef is brown, drain. Then add all other ingredients except beans, simmer 45 minutes. Then add the beans and heat. Ladle into serving bowl and top with cheese. Serve with corn bread or crackers. Makes just about, 2 1/2 quarts.

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 04/16/11 12:22 PM
DIABETIC MACARONI AND CHEESE 1/4 lb. elbow macaroni Sea salt 1/4 cup of grated red onion 2 tbsp. un-salted butter 1 tbsp. flour 1/8 tsp. dry mustard 1/8 tsp. celery salt Dash black pepper 1 cup of warm skim milk 1/4 lb. American cheese, cubed or grated Fresh bread crumbs made from 1 slice bread In a large amount of boiling, salted water, cook macaroni according to package directions; drain. In a medium saucepan, sauté onion in butter, stir in flour, mustard, celery salt, 1/4 teaspoon salt and pepper. Stir in milk, cook while constantly stirring to prevent sticking, until thickened and smooth. Stir cheese evenly into mixture. Add macaroni. Turn into greased 1 quart casserole; sprinkle evenly with bread crumbs. Bake, un-covered in 400°F oven, about 20 minutes.

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 04/16/11 12:23 PM
CABBAGE ROLL (DIABETIC) 1 large cabbage leaf 3 oz. browned lean ground beef, drained 2 red onion slices, minced 1 tsp of garlic minced Small serving of minute rice. About 2 tbsp 1 tablespoon red bell pepper, minced Sea salt and pepper, to taste 1 tbsp. diabetic ketchup or tomato sauce Brown the beef, onion, garlic, and red pepper. Stir in seasonings, mixing well. Place mixture in cabbage leaf. Then add the rice to fill. Roll until mixture is completely covered and pin with a toothpick. Place in dish and bake at 350°F until cabbage is well cooked.

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 04/16/11 12:24 PM
DIABETIC OAT PANCAKES 1 cup oat flour 1/2 cup low-fat milk 1 egg or equivalent egg substitute 2 tbsp of artificial sweetener 1 teaspoon baking powder 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1 teaspoon vanilla extract 1/4 cup rolled oats Preheat your griddle to about 275°F. Mix the dry ingredients until blended. Next add wet ingredients and mix thoroughly. I'll often add nuts or fruit to the blend, except when adding blueberries, which I add after the cakes are dished onto the griddle, to keep them from getting mashed up before the cooking process, but that's optional. When the cakes get bubbles in them they're almost ready to flip. Use a spatula to check them to see how dark the bottom sides are and flip them depending on how dark in color, you like them.

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 04/16/11 12:24 PM
DIABETIC, LOW-FAT BABY SHRIMP & TARRAGON MUSTARD 2 tablespoons of good dijon mustard 1 teaspoon of fresh lemon juice 1 1/2 teaspoons white wine vinegar 2 tablespoons fresh tarragon, chopped, or 2 teaspoons dried tarragon, crushed 1 cup of clean baby shrimp 1/2 cup of low fat sour cream Blend the mustard, with the lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Then add the shrimp, then the sour cream. Blend well. Cover and chill. The lemon juice will cook the shrimp.

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 04/16/11 12:25 PM
DIABETIC BISCUITS 2 Cups of white flour 1/2 tsp. of sea salt 3 tsp. baking powder 1/4 cup of diabetic butter 3/4 cup of low fat skim milk Preheat oven to 450 degrees. Sift flour, salt and baking powder together. Cut in butter until well mixed with first ingredients. Then add milk. Knead several times. Roll out on lightly floured board until about 1/2 inch thick. Cut with biscuit cutter. Bake on well greased (use Canola oil) pan until golden browned.

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 04/16/11 12:26 PM
OATMEAL APPLESAUCE MUFFINS - DIABETIC 1/2 cup of un-sweetened applesauce 1/2 cup of low fat skim milk 3/4 cup of dry quick cook oatmeal 2 tbsp. oil 3/4 cup of white flour 2 lg. eggs 2 tsp. of vanilla 2 tsp. of ground cinnamon 1 tsp. of ground ginger 2 tsp. baking powder 1/2 tsp. of fine sea salt 5 tsp. diabetic brown sugar Combine oatmeal, applesauce, milk and oil. Let stand for 20 minutes. In another bowl combine flour, cinnamon, ginger, salt and baking powder. Then add slightly beaten eggs, vanilla and brown sugar to oatmeal mixture. Then add the dry ingredients. Stir just enough to moisten. Spray muffin tins with vegetables spray. Fill tins 2/3 full. Bake at 350 degrees for 15-20 minutes.

tazzops Joined Sat 12/20/08 Posts: 33333	Sat 04/16/11 12:27 PM
DIABETIC BARBECUE SAUCE 1 sm. red onion, minced 1 (8 oz.) can tomato sauce 2 cups of un-sweeten apple juice 1/4 cup of red wine vinegar 1/4 cup of Worcestershire sauce 1 tsp. sea salt (optional) 2 tsp. smoked paprika 2 tsp. red chili powder 1 tsp. pepper 1/2 tsp. of ground cinnamon 1/8 tsp. of ground cloves Combine all ingredients; bring to full boil. Then simmer for 20 minutes.