Baked Potato Soup
4 Baking Potatoes 2/3 C Flour
6 C Milk
1 C(4 oz) Shredded Extra Sharp Cheese,Divided
1 t Salt
1/2 t Pepper
1 C Reduced Fat Sour Cream
3/4 C Chopped Green Onions, Divided
6 Bacon Slices, Cooked & Crumbled
Rabollita
1 T extra virgin olive oil
1 Small red onion, chopped
2 ribs celery, chopped
1 large carrot
6 cloves garlic, finely chopped
1/4 C fresh parsley, chopped
1 (28 oz) can plum tomatoes, chopped,
juice reserved
1 T fresh thyme or 1 t dried thyme
1 bay leaf
salt & pepper to taste
3 (19 oz) cans cannelloni beans
1 large potato
1 lb zucchini,sliced (3 small)
1/2 Small cabbage, shredded
1/2 lb green beans, cut into 1 inch pieces
4 C chicken broth
Linguine with Garlic and Shrimp
2-1/2 quarts water
3/4 lb linguine pasta, uncooked
2 T olive oil
2 heads garlic, finely chopped
1 lb shrimp, pealed and cleaned
1 C parsley
1 T lemon juice
black pepper to taste
Fresh Pineapple Poached in Cinnamon
1 1/2 C water
3/4 C sugar
3 Cinnamon sticks, broken in half
3 1/4 inch thick slices pilled fresh ginger
1 1/4 inch slice fresh lemon
1 large pineapple (4 1/2 lbs), peeled, cut lengthwise into 8 wedges, cored, cut crosswise into 3/4 inch pieces
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.Instructions
Preheat oven 400. Bake potatoes 1 hr. Cool potatoes,
place in a bowl, coarsely mash. Set aside.
Place flour in large dutch oven(Large Pot).
Gradually add milk, whisking until flour is blended.
Heat milk mixture over medium heat until thick and bubbly,
about 8 min. Add mashed potatoes, 3/4 C cheese,
salt & pepper. Heat, stirring constantly until cheese melts.
Remove from heat. Stir in sour cream and 1/2 C onions.
Cook over low heat 10 min. DO NOT BOIL. Ladle soup
into bowls, sprinkle with remaining cheese, green onions, and bacon
Instructions
Heat oil in stockpot over low heat. Add onions,celery,
garlic, and parsley.
Cook gently until onions are soft, about 10 min.
Add tomatoes and thyme. Season with salt & Pepper.
Bring to a simmer and cook for 5 more minutes.
Add cannelloni beans, potato, zucchini, cabbage,
green beans, broth, reserved tomato juice, and 3 C
chicken broth.
Bring to a boil and reduce to simmer. Cook uncover-
ed until vegetables are tender, 30 to 40 minutes.
Preparation
Boil water in large pot. Add pasta and cook 10 min.
or until tender.
While pasta is cooking, chop garlic cloves. Heat
olive oil in large frying pan over medium heat, Add
chopped garlic, stirring frequently. Cook garlic until
golden.
Add parsley and shrimp and cook 1 to 2 min, until
shrimp turns pink.
Drain pasta and reserve 1 cup of liquid. Add pasta to
pan with shrimp and garlic. Mix all ingredients to-
gether and add the reserved cup of liquid.
Add lemon juice, black pepper, mix and serve.
Instructions
Stir 1 1/2 C water, sugar, cinnamon sticks, ginger, and lemon in heavy pot over medium
heat until sugar dissolves. Bring syrup to boil; cover & simmer 10 min to blend flavors. Add pineapple and simmer until pineapple is just translucent, stirring
occasionally, about 10 min. Refrigerate until cold, 2 hours.
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