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Archive for the ‘Soups’ Category

Makes 2 servings

  • 1 can (19 oz) tomato basil soup
  • 1 can (7 oz) chopped green chiles
  • 1 cup whipping cup
  • 1/2 cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked
  • 1 tbsp chopped fresh Italian (flat-leaf) parsley
  1. In 2-qt saucepan, heat soup and green chiles over medium heat to boiling.  Reduce heat to low; beat in whipping cream with wire whisk until blended.  Cook just until thoroughly heated (do not boil). 
  2. Meanwhile, in small microwavable bowl, microwave crabmeat on high 30-45 seconds or until thoroughly heated. 
  3. Ladle soup into individual soup bowls.  Top each serving with 1/4 cup crabmeat and parsley. 
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Serves 4

  • 2 tbsp oil, divided
  • 4 top loin shell or rib-eye steaks (about 8 oz each)
  • 2 cups sliced yellow onions (about 2 medium)
  • 1/3 cup beef broth or water
  • 1 tsp dried marjoram
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  1. In a large skillet, heat 1 tbsp of oil over medium-high heat until it is hot but not smoking.  Add steaks, and cook until they are browned and almost done to taste,, about 3-5 minutes per side.  Place on a heated platter and keep warm. 
  2. Add remaining oil to the pan, and stir in onions.  Cook over medium-low heat, stirring constantly, until onions are tender, about 6-7 minutes. 
  3. Add broth and marjoram to the pan, and increase heat to medium-high.  Cook until most of the liquid has evaporated, about 5 minutes.  Stir in parsley, salt, and pepper. 
  4. Return steaks to pan and cook until they are just heated through, about 2 minutes.  Place the steaks on a serving platter, and top with the onions.  Serve immediately. 

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Makes 4 servings

  • 1/2 cup beef broth
  • 1/4 cup ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/8 tsp pepper
  • 4 shell steaks (8 oz each)
  • 2 tbsp butter or margarine
  • 2 medium onions, thinly sliced
  1. In a small bowl, whisk together broth, ketchup, Worcestershire sauce, mustard and pepper.  Set aside. 
  2. Heat a large nonstick skillet over medium-high heat.  Add steaks; cook for about 4 minutes on each side for medium.  Remove steaks from skillet; cover and keep warm.  Pour off fat from skillet.
  3. Add butter to skillet and melt over medium heat.  Add onions and cook, stirring occasionally, 3 minutes.  Cover; reduce heat to medium low.  Cook until onions are softened and beginning to brown, about 5 minutes longer. 
  4. Stir broth mixture into skillet; cook until heated through and slightly thickened, about 2 minutes.  Return steaks to skillet and briefly reheat.  Serve immediately.

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Serves 4

  • 4 skinless, boneless chicken breasts (4 oz each)
  • 1/2 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 cup fresh snow peas
  • 1/2 cup roasted cashews
  • 2 green onions, thinly sliced
  1. Cut chicken into thin strips about 2 inches long and set aside.  Blend soy sauce, broth and cornstarch in a small bowl; set aside. 
  2. Heat 1 tbsp of oil in a wok or large heavy skillet over high heat.  Add chicken.  Stir-fry for 3 minutes or until no longer pink.  Remove from wok with slotted spoon. 
  3. Add remaining oil to wok.  Add onion, garlic, cashews and snow peas and stir-fry for 3 minutes or until snow peas are crisp-tender.  Return chicken to wok.
  4. Stir broth mixture to wok.  Stir-fry for 2 minutes or until sauce is clear and chicken is heated through.  Sprinkle with green onion slices.  Serve immediately. 

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Serves 4

  • 4 skinless, boneless chicken breasts (5 oz each)
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 3/4 cup chicken broth
  • 1 pkg (10 oz) frozen broccoli, thawed
  • 1/4 cup sliced almonds

For the sauce:

  • 3 tbsp butter or margarine
  • 3 cloves garlic, minced
  • 2 1/4 cups chicken broth
  • 3 tbsp all-purpose flour
  • 1 cup grated Romano cheese, divided
  1. Preheat oven to 350°F.  Grease a large, shallow baking dish.
  2. Dredge chicken in flour.  In a large skillet, heat oil over medium heat.  Add chicken; cook, turning once, until golden, about 10 minutes.  Stir in broth.  Reduce heat to medium-low.  Cover; simmer for 15 minutes. 
  3. Meanwhile, for sauce, in a saucepan, melt butter over medium heat.  Add garlic; sauté for 1 minute.  Reduce heat to low.  Whisk in broth and flour; cook, stirring, until thickened, about 5 minutes. 
  4. Drain pan juices from chicken; combine with sauce.  Add 3/4 cup Romano; stir until melted and smooth, about 3 minutes. 
  5. Arrange broccoli in prepared dish; pour half of sauce on top.  Place chicken over broccoli; top with remaining sauce.  Sprinkle with almonds.  Bake for 25 minutes.  Remove from oven; sprinkle with remaining Romano.  Bake for 5 minutes longer.

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Makes 9 servings

  • 1 medium onion, chopped
  • 3 tbsp olive oil
  • 2 cups coarsely chopped cabbage
  • 3 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 1 medium zucchini, sliced, halved
  • 5 cups water
  • 2 pkgs (15 oz each) marinara sauce
  • 1 can (15.5 oz) great Northern beans, drained, rinsed
  • 1 pkg (9 oz) three cheese tortellini, cooked, drained
  • 1/4 tsp crushed red pepper
  1. Cook onion in oil in large saucepan or Dutch oven 3-4 minutes or until tender, stirring occasionally.  Add remaining vegetables; stir.  Cover.  Cook 5 minutes. 
  2. Add water, sauce and beans; stir.  Bring to boil.  Reduce heat to low; simmer 15-20 minutes or until carrots are tender, stirring occasionally. 
  3. Add pasta and pepper flakes; cook until thoroughly heated, stirring occasionally. Serve with shredded Parmesan cheese if desired. 

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Serves 4

  • 8 oz spinach fettuccine
  • 1 clove garlic, minced
  • 1/3 cup chopped yellow onion
  • 1/2 cup dry white wine or chicken broth
  • 2 jarred roasted red peppers, sliced
  • 4 skinless, boneless chicken breast halves (4 oz each), cut into 1 inch chunks
  • 1/2 cup skim milk
  • 1/2 tsp dried thyme
  1. Cook pasta according to package directions, but do not add salt.  Drain in colander. 
  2. Meanwhile, spray a large nonstick skillet with vegetable cooking spray.  Heat skillet over medium heat.  Add garlic and onion.  Cook until tender, about 5 minutes.  Add wine and red peppers.  Cook for 2 minutes longer.  Place mixture in a blender or food processor fitted with the metal blade; process until almost smooth. 
  3. Whip out skillet.  Spray with more cooking spray.  Heat skillet over medium heat.  Add chicken.  Cook, stirring frequently, until browned, about 5 minutes.  Add vegetable mixture, milk and thyme.  Bring to a simmer.  Cook, stirring, until sauce thickens slightly, about 5 minutes. 
  4. Divide pasta evenly among individual serving plates.  Spoon chicken mixture on top.  Server immediately. 

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