Sumptuous Soups and Salads

Immunity Boosting Green Chicken + Veggie Soup - Clean&Delicious®

noreply@blogger.com (Kathleen Milazzo) — Thu, 09 Jul 2015 18:37:00 +0000

Secret Restaurant Recipes: Red Lobster's Dungeness Crab Bisque Recipe

noreply@blogger.com (Kathleen Milazzo) — Fri, 01 May 2015 16:52:00 +0000

Secret Restaurant Recipes: Red Lobster's Dungeness Crab Bisque Recipe: Red Lobster's Dungeness Crab Bisque Recipe Serving Size: 4 Ingredients: 1 tablespoon minced onion 2 tablespoons butter or margarine...

Secret Restaurant Recipes: Olive Garden's Pasta Roma Soup

noreply@blogger.com (Kathleen Milazzo) — Fri, 01 May 2015 16:42:00 +0000

Secret Restaurant Recipes: Olive Garden's Pasta Roma Soup: Serving Size: 4 Ingredients: 2 cans garbanzo beans - (16 oz ea) -- drained 6 slices bacon -- cooked, drained, and chopped 1/3 cup olive oil...

A Great Soup From A Great Broth

noreply@blogger.com (Kathleen Milazzo) — Mon, 04 Feb 2013 17:30:00 +0000

     A great soup starts with a great broth. I love to make broth and freeze it for use later in soups and other recipes. It can replace plain water in things such as rice, instant potatoes, and gravies or sauces.

     My daughter Lisa made a wonderful, delicious Christmas dinner and the stars of the show were her tasty turkey and her tender moist beef roast. After we demolished the dinner there was a wonderful turkey carcass left. I asked to take it home and the next day I simmered the remains for about 3-4 hours and added some basic seasonings and herbs. It yielded just about a gallon of the most fresh and flavorful broth I've ever had, if I do say so myself.

     I've been saving glass jars from sauces and other groceries, so I filled 4 large ones and put one in the fridge and the remaining 3 in the freezer. They were delicious in my soups, potatoes, and other dishes. For smaller portions you can put a jars worth in an ice cube tray and once well frozen, the cubes can be put together in a sealed plastic bag. I will include some recipes for broths in future posts. photo credit: elana's pantry via photopin cc

Martha Stewarts Deli Potato Salad

noreply@blogger.com (Kathleen Milazzo) — Sat, 26 Jan 2013 21:20:00 +0000

Martha Stewarts Potato Salad looks so good you've just got to try it!

The Good Stone Soup

noreply@blogger.com (Kathleen Milazzo) — Tue, 30 Oct 2012 16:47:00 +0000

You know the story of stone soup right? A man wondered into this little village and was hungry. Unable to find food he had an idea. He boiled a big kettle of water and put in a stone. A villager came and asked what he was cooking, as food was not that plentiful for anyone in the village. He replied that he was making stone soup. He tasted the water and said it was good but it really could use an onion or two. The villager said that he had a couple onions he could throw in if the man would share the soup. The onions were in and started to draw a crowd for now the water scented the air and the mouths started watering. One by one the villagers repeated what transpired between the man and the first villager. Only with every single one the man would reply that the soup would be greatly improved with a different ingredients. Soon enough the soup was rich and hearty with. carrots, potatoes, peas, garlic,and many other wonderful ingredients. The entire village had delicious soup and credited to the man with the stone and the water.

Kathy's Minute Slaw

noreply@blogger.com (Kathleen Milazzo) — Fri, 20 Aug 2010 21:30:00 +0000

With the help of a small. food chopper, and a bottle of ready made cole slaw dressing this slaw turned out very tasty in very little time. I usually prefer to make my own dressing but Kraft has a wonderful tasting cole slaw maker dressing.

The small electric chopper I use can make the pieces of vegetable very tiny which is how I made this particular cole slaw. I never measure when I cook. I just add as much of the ingredients that suit my tastes. Here are approximate amounts and the ingredients that I combined to make my delicious slaw.

1/2 of a small red cabbage
2 large red radishes
8 baby carrots
1/4 red onion
3 sprigs of fresh dill
About 1 cup of dressing

This slaw isn't for everyone. Since I minced the vegetables the cole slaw isn't as chewy as you expect cole slaw to be.It's an easy fix. All you have to do is cut the pieces of cabbage larger. The other thing is the color, this salad is very red/magenta. I used red cabbage because it's slightly healthier for you than green cabbage.
If it clashes with the other courses you're serving use the green. It is a great salad either way.

Photo by Joe Foodie

Amazing Two Finger Potato Salad

noreply@blogger.com (Kathleen Milazzo) — Wed, 11 Aug 2010 19:57:00 +0000

This potato salad is by far the best I've ever had. The measurement are approximate so add ingredients to your own taste.

4 lbs of Yukon Gold potatoes
1/4 green pepper
1/4 yellow pepper
1/4 red pepper
1/4 orange pepper
1 stalk celery
2 red radishes
1/4 sweet onion
5 cut spring of fresh dill
1 cup mayo with olive oil
1/2 cup sour cream
1/2 plain yogurt
Salt & pepper

Peel and cut potatoes into small pieces.
Boil them till tender but not mushy. Check every couple minutes after 5 minutes.
Chop all other vegetables till half mushy and half still crunchy.
Use scissors to cut fresh dill into tiny pieces.
When potatoes are cooked put them into cold water to stop cooking and cool enough for salad.
Combine all veggies with potatoes and dill.
Add mayo, sour cream, yogurt and salt and pepper.
Mix well and add a splash of milk if you want it a little creamier.
Enjoy!

Photo by Roland

Creamy Wild Rice Soup

noreply@blogger.com (Kathleen Milazzo) — Sun, 14 Feb 2010 00:36:00 +0000

I can almost smell this wonderfully thick soup just looking at this recipe. Enjoy.

1 chopped large onion
1 shredded large carrot
1 chopped celery rib
1/4 cup margarine
1/2 cup all purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed and cooked chicken breast
1/4 tsp. salt
1/4 tsp. pepper
1 cup evaporated milk, fat free
1/4 cup chopped chives

Saute the onion, carrots, and celery in the margarine till tender. Stir in the flour till blended and add the broth slowly. Then mix in the salt, pepper, chicken, and the rice. Boil then cook for a couple minutes or till thick. Add in the milk and cook about 4 minutes longer. Lay chives on top and serve. Makes 2-1/2 quarts or about 10 servings.

Photo by Austinevan

The Waldorf Plus Salad

noreply@blogger.com (Kathleen Milazzo) — Thu, 04 Feb 2010 06:39:00 +0000

If you love waldorf salad you'll really like this light variation.

1- 8oz. can of undrained pineapple chunks
2 cups cooked medium pasta shells ( 1/2 cups dry )
1 cubed red apple
1 cup diced celery
3 tbls. chopped walnuts
2 tbls. light mayo
2 tbls. light sour cream
Dash of salt

Drain can of pineapple and set aside 1/4 cup of the juice. Mix together pineapple, pasta, apple, celery, and walnuts. In a small bowl, blend the mayo, sour cream, juice, and salt. Add to the pasta mixture and toss. Serves 4

Photo by Cool Jinny

Chicken Noodle Soup #1

noreply@blogger.com (Kathleen Milazzo) — Thu, 04 Feb 2010 05:48:00 +0000

Here is the first of many chicken soup recipes.

1 46oz. can of chicken broth
1/2 lb. of diced chicken
1/2 cups medium egg noodles, uncooked
1 cup sliced carrots
1/2 cup chopped onions
1/3 cup sliced celery
1 tsp. dillweed
1/4 tsp. black pepper

Over medium high heat in large saucepan heat up all ingredients to a boil. Then simmer uncovered for about 20 minutes or till chicken is done and egg noodles are tender. Serves 8

Photo by The Bitten Word.com

Mom's Simple Salad

noreply@blogger.com (Kathleen Milazzo) — Thu, 04 Feb 2010 05:15:00 +0000

My mom used to make this very simple salad for us and her and I just couldn't get enough of it. All you need is

1 can peas and carrots
Diced onion to taste
Mayo to taste
Dash of salt & pepper to taste

Personally I'm off salt, so now when I make this salad I use frozen peas and carrots with no added salt. If you want to use fresh veggies I would steam the carrots till tender and dice them. I've also seen this recipe in a cookbook but instead of the onions they used sliced water chestnuts.

Photo by Ritwikdey