Beer Cheese Soup

March 11, 2013 Leave a Comment
Beer Cheese Soup

Beer Cheese Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Onion, parsley, paprika and beer flavor this smooth rich soup sent in by Sharon Lock of Forman, North Dakota.  “A family friend used to invite us up for Sunday supper and served this several times,” Sharon recalls.  “It was so simple and good, I got the recipe for my daughter, who was just learning to cook.

Beer Cheese Soup Recipe

Beer Cheese Soup

2 Tbsp. finely chopped onion

½ tsp. butter

2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted

1 cup beer or non-alcoholic beer

1 cup milk

1 tsp. Worcestershire sauce

½ tsp. dried parsley flakes

¼ tsp. paprika

¾ lb. process cheese (Velveeta), cubed

In a large saucepan, sauté onion in butter.  Stir in the soup, beer, milk, Worcestershire sauce, parsley and paprika.  Reduce heat; stir in cheese until melted.  Heat through (DO NOT BOIL).          6 servings

(Recipe for Beer Cheese Soup was on www.tasteofhome.com)

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Beer-and-Cheese Fondue

March 10, 2013 Leave a Comment
Beer-and-Cheese Fondue

Beer-and-Cheese Fondue

Helles-style lager, a flavorful but light style of beer popular in Switzerland, will add character to this fondue without overwhelming it, the way a darker brew might.  Spaten and Paulaner are two widely available examples. 

Beer-and-Cheese Fondue Recipe

Beer-and-Cheese Fondue

4 oz. Emmentaler cheese, shredded

4 oz. Gruyere cheese, shredded

1 Tbsp. cornstarch

1 clove garlic, peeled

¾ cup lager-style beer

1 ½ tsp. lemon juice

Pinch nutmeg

Cubes of baguette and whole grain bread for dipping

Place cheese in a zipper-lock bag with cornstarch and shake to distribute cornstarch.

Cut garlic clove in half and rub against bottom and sides of a heavy nonstick saucepan.  Add beer and lemon juice to pan and heat over low until liquid comes to a simmer.  Slowly add cheese, a small handful at a time, stirring constantly.  Stir in nutmeg.

Keep stirring until cheese is melted, smooth and just starting to bubble.  Let it boil, stirring  for 2 minutes.  Place pot on trivet and serve immediately directly from hot pot, rewarming on stovetop as necessary.  Or transfer to a fondue pot to keep warm, stirring occasionally as you dip.       

Makes 2 servings

(Recipe for Beer-and-Cheese Fondue recipe was in Newsday, February 7, 2013.)

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Curried Crab Quiche

March 9, 2013 Leave a Comment
Curried Crab Quiche

Curried Crab Quiche

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Curry and crab complement each other perfectly in this fuss-free quiche.  With a sunny color and a rich taste, it’s special enough for a holiday breakfast or brunch.

                Kathy Kittel                                                               Lenexa, Kansas

Curried Crab Quiche Recipe

Curried Crab Quiche

1 unbaked pastry shell (9 inches)

6 to 8 oz. canned or frozen crabmeat, thawed, drained and cartilage removed

¾ cup shredded Swiss cheese

3 eggs

1 ½ cups heavy whipping cream

½ to 1 tsp. curry powder

½ tsp. salt

Dash pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 5 minutes. 

Remove foil; bake 5 minutes longer.

Remove from the oven; reduce heat to 375 F.  Sprinkle crab and cheese into shell.

In a bowl, beat eggs.  Add cream, curry, salt and pepper; pour over cheese.  Cover edges of pastry with foil; bake for 30-35 minutes or until a knife inserted near the center comes out clean.         6-8 servings

 (Recipe for Curried Crab Quiche Recipe was on www.tasteofhome.com)

 

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Creamy Pasta with Chicken and Peas

March 5, 2013 Leave a Comment
Creamy Pasta with Chicken and Peas

Creamy Pasta with Chicken and Peas

I simply love a creamy based sauce, and this Creamy Pasta with Chicken and Peas sounds delicious.   I found this recipe in Newsday, January 24, 2013…hope you enjoy it.

Creamy Pasta with Chicken and Peas Recipe

Creamy Pasta with Chicken and Peas

1 Tbsp. canola oil

1 Lb. boneless chicken thighs, cut into bite-size pieces

½ tsp. salt

8 oz. medium egg noodles

1 Tbsp. butter

1 cup chopped onion

1 (10 oz.) box sliced mushrooms

3 Tbsp. flour, divided

1 cup low-sodium chicken broth

2 tsp. tomato paste

2 tsp. Worcestershire sauce

1 cup frozen peas

¾ cup light sour cream

Heat oil in large, nonstick skillet over medium heat.  Add chicken, sprinkle with salt.  Cook, stirring occasionally, for 6 to 8 minutes, until chicken is cooked through.  Transfer to a plate.

Cook noodles in plenty of lightly salted, boiling water until al dente, according to package directions.  Drain.

While noodles cook, melt butter in skillet; add onions and cook over medium heat 4 to 5 minutes, or until softened.  Add mushrooms and sprinkle with about half the flour; stir until flour is no longer visible; repeat with remaining flour.

Stir in broth, tomato paste and Worcestershire; increase heat to bring to boil.  Stir in peas and cook until peas are tender and sauce is thickened, 3 to 4 minutes.  Stir in chicken and cook 2 minutes to heat through.  Remove from heat and let stand 1 minute.  Stir in sour cream and toss with noodles.

4 servings

(Recipe for Creamy Pasta with Chicken and Peas was is Newsday, January 24, 2013.)

 

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Pasta with Walnuts, Sage and Winter Squash

March 2, 2013 Leave a Comment
Pasta with Walnuts, Sage and Winter Squash

Pasta with Walnuts, Sage and Winter Squash

I found this recipe in Newsday, January 24, 2013…hope you enjoy it.  This recipe calls for Red Onions, but if you’re like me, I don’t like onions (red or white) that aren’t fully cooked.  So I would leave the out or fry them.

Pasta with Walnuts, Sage and Winter Squash Recipe

Pasta with Walnuts, Sage and Winter Squash

1 (4 inch) red onion, cut across in half, then into ¼ inch wedges

2 Tbsp. extra-virgin olive oil, divided

1 ½ lbs. winter squash, cut into 1 inch pieces (5 to 6 cups)

½ tsp. salt, divided

1/8 tsp. black pepper

8 oz. gemelli pasta (about 2 cups)

1 Tbsp. butter

1 Tbsp. chopped fresh sage (about 5 large leaves)

1 Tbsp. lemon juice

¼ cup coarsely chopped walnuts

Preheat the oven to 425 F.  Coat two baking sheets pans with cooking spray.

Lay the onions slices out in a single layer on the first baking sheet; brush lightly with about 1/2 tablespoon of the oil.

Toss the squash with the remaining oil, ¼ teaspoon salt and the black pepper.  Place in a single layer on the second baking sheet.  Roast squash and onions for 10 minutes, then turn them and return to the oven, rotating pans.  Roast until the squash is fork tender and the onions golden, another 10 minutes. 

While the vegetables roast, cook the pasta in a large pot of slightly salted boiling water until al dente.  Drain.

Melt butter in now-empty pasta pot; stir in the sage and cook until butter is golden brown, about 1 minute.  Remove from heat and stir in the lemon juice, remaining ¼ teaspoon of salt and the walnuts.  Add drained pasta and toss thoroughly.  Gently stir in the squash and onions.       4 servings

(Recipe for Pasta with Walnuts, Sage and Winter Squash was is Newsday, January 24, 2013.)

 

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Crunchy Sweet Potato Casserole

February 26, 2013 Leave a Comment

 

Crunchy Sweet Potato Casserole

Crunchy Sweet Potato Casserole

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes.  This is a terrific side dish.

                Virginia Slater                                                                   West Sunbury, Pennsylvania

Crunchy Sweet Potato Casserole Recipe

Crunchy Sweet Potato Casserole

2 cups mashed sweet potatoes

½ cup butter, melted

¼ cup sugar

¼ cup packed brown sugar

2 eggs, lightly beaten

½ cup 2% milk

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Topping:   1 cup crushed cornflakes

½ cup chopped walnuts

¼ cup packed brown sugar

¼ cup butter, cubed

In a large bowl, combine the first eight ingredients.  Spoon into a greased 1 ½ qt. baking dish.  Bake, uncovered at 375 F. for 20 minutes or until a thermometer reads 160 F.

Combine topping ingredients; sprinkle over potatoes.  Bake 5-10 minutes longer or until the topping is lightly browned.       6 servings

 

(Recipe for Crunchy Sweet Potato Casserole is from www.tasteofhome.com, 2012)

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Cheesy Broccoli Soup

February 23, 2013 Leave a Comment
Cheesy Broccoil Soup

Cheesy Broccoil Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

That’s why she often serves Cheesy Broccoli Soup.  “This creamy and flavorful soup goes together in a flash because it uses frozen chopped broccoli and process American cheese,”  she explains.  Plus, it’s easy to warm up if Bob works late.  “He likes it so much that when he grocery shops, he always makes sure the ingredients for this soup are on the list,” she reports.

Cheesy Broccoli Soup Recipe

Cheesy Broccoli Soup

2 cups water

1 tsp. chicken bouillon or 1/2  vegetable bouillon cube

1 pkg. (16 oz.) frozen chopped broccoli, thawed

1 medium onion, chopped

¼ cup butter, cubed

3 Tbsp. flour

1 cup 2% milk

1 Lb. process cheese (Velveeta), cubed

 

In a large saucepan, bring water and bouillon to a boil.  Add broccoli.  Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender.  Drain, reserving ¾ cup liquid.

In another large saucepan, sauté onion until tender.  Whisk in flour until blended.  Add the milk and cheese.  Cook over medium-low heat until thickened and cheese is melted, stirring frequently.  Stir in broccoli and reserved cooking liquid.        4 servings

(Recipe for Cheesy Broccoli Soup is from www.tasteofhome.com, 2012)

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Makeover Monterey Jack Corn Bake

February 18, 2013 Leave a Comment
Makeover Monterey Jack Corn Bake

Makeover Monterey Jack Corn Bake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Donna Nortman of Camillus, New York knew that this delectable side dish wasn’t too healthy for her family, so she asked us to help.  We delivered a side dish that is tops on taste and has less than half the fat, saturated fat and cholesterol than Donna’s original recipe.

                                                                Taste of Home’s Test Kitchen

Makeover Monterey Jack Corn Bake Recipe

Makeover Monterey Jack Corn Bake

1 egg

2 egg whites

1 ½ cups (12 oz.) reduced-fat sour cream

2 ¾ cups fresh or frozen corn, thawed

½ cup soft bread crumbs

2 oz. Monterey Jack cheese. diced

½ tsp. salt

1/8 tsp. pepper

½ cup shredded reduced-fat cheddar cheese

In a large bowl, combine the egg, egg whites and sour cream.  Add the corn, bread crumbs, Monterey Jack cheese, salt and pepper; mix well.

Pour into a shallow 1 ½ qt. baking dish coated with cooking spray.  Bake, uncovered, at 350 F. for 30-40 minutes or until a knife inserted near the center comes out clean.  Sprinkle with remaining cheese; cover and let stand e minutes before serving.      6 servings 

(Recipe for Makeover Monterey Jack Corn Bake is from www.tasteofhome.com, 2012)

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Cheesecake Phyllo Cups

February 14, 2013 Leave a Comment
Cheesecake Phyllo Cups

Cheesecahe Phyllo Cups

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

This recipe, Cheesecake Phyllo Cups, is from a friend, whose husband is diabetic.  She has been making the colorful cheesecake bites ever since.  Topped with kiwi fruit and mandarin oranges, they are just delicious.

Cheesecake Phyllo Cups Recipe

Cheesecake Phyllo Cups

4 oz. reduced-fat cream cheese

½ cup reduced-fat sour cream

Sugar substitute equivalent to 2 Tbsp. sugar

1 tsp. vanilla

2 pkg. (2.1 oz. each) frozen miniature phyllo tart shells, thawed

1 can (11 oz.) mandarin oranges slices, drained or get DelMonte No Sugar Added Mandarin Oranges

1 kiwifruit, peeled, sliced and cut into quarters

In a large bowl, beat cream cheese, sour cream, sugar substitute and vanilla until smooth.

Pipe or spoon into phyllo shells.  Top each with an orange segment and kiwi piece.  Refrigerate until serving.                2 ½ dozen

(Recipe for Cheesecake Phyllo Cups is from www.tasteofhome.com, 2012)

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Surf ‘n’ Turf Dinner

February 12, 2013 Leave a Comment
Surf 'n' Turf Dinner

Surf ‘n’ Turf Dinner

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Beef and seafood makes a tantalizing twosome in this classic entrée.

                                Coleen Gonring                                                      Brookfield, Wisconsin

Surf ‘n’ Turf Dinner Recipe

Surf ‘n’ Turf Dinner

2 tsp. finely chopped onion

1 garlic clove, minced

1 Tbsp. olive oil, divided

1 Tbsp. butter, divided

2 Tbsp. beef broth

8 uncooked medium shrimp (about ¼ Lb.), peeled and deveined

2 tsp. minced fresh parsley

2 beef tenderloin steak (6 oz. each, 1 ½ – 2 inch thick)

In a small skillet, sauté the onion in garlic in 1 ½ teaspoons oil and 1 ½ teaspoons butter until tender.  Add broth; cook and stir for 1 minute.  Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes.  Stir in parsley.  Cut a pocket in each steak; place three shrimp in each pocket.  Cover remaining shrimp in broth mixture; keep warm.

In a large skillet, heat remaining oil and butter over medium-high heat.  Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium), turning once.  Top with reserved shrimp and broth mixture.       2 servings

 

(Recipe for Surf ‘n’ Turf Dinner is from www.tasteofhome.com, 2012)

 

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