This recipe is from Quick and Easy Recipes by Better Homes and Gardens
Ingrediants:
2 14-ounce cans reduced-sodium chicken broth or vegetable broth
1 9-ounce package refrierated tortellini
1/2 of an 8-ounce tub cream cheese spread with chive and onion
1 10.75 or 11-ounce can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)
Directions:
In a medium saucepan, bring broth to boiling. Add tortellinil reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. If desired sprinkle with chives.
Makes 4 servings.
We made this for dinner tonight while at my mother's house doing laundry. Ever thought this was very good.
The soup comes out very cream and the chives really bring out the cream cheese spread flavor.
This soup is very filling, it doesn't look like you have much in your bowl when you serve yourself, but after 6 or 7 bites it seems like you have eaten a lot!
We give this a 4 out of 5, it was a great soup and pretty easy to make.
Tuesday, September 8, 2009
Italian Beef Sandwiches
This recipe is from Quick and Easy Recipes by Better Homes and Gardens
Ingrediants:
1 4-pound beef sirloin or rump roast, cut into 2 to 3 inch pieces
1/2 cup water
1 0.7 ounce package dry Italian salad dressing mix
2 teaspoons dried Italian seasoning, crushed
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
12 kaiser rolls or other sandwich rolls, split
Directions:
Place beef in a 3 1/2 quart to 5 quart slow cooker. In a bowl, combine the water, salad dressing mix, Italian seasoning, crushed red pepper and garlic powder; pour over beef.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.
Use a slotted spoon to transfer beef to a cutting board. Shred beef using two forks to pull the meat apart. To serve, spoon shredded beef onto half of each roll; drizzle with some of the cooking liquid to moisten. Cover with roll tops.
Makes 12 servings
We tried this recipe for the first time recently. I love slow cooker recipes because you can put it together in the morning and let it do its thing all day and then when you are ready for dinner, its done!
We gave this a 4 out of 5, the meat was juicy and practically fell apart after it was cooked. It was excellent.
Ingrediants:
1 4-pound beef sirloin or rump roast, cut into 2 to 3 inch pieces
1/2 cup water
1 0.7 ounce package dry Italian salad dressing mix
2 teaspoons dried Italian seasoning, crushed
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
12 kaiser rolls or other sandwich rolls, split
Directions:
Place beef in a 3 1/2 quart to 5 quart slow cooker. In a bowl, combine the water, salad dressing mix, Italian seasoning, crushed red pepper and garlic powder; pour over beef.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.
Use a slotted spoon to transfer beef to a cutting board. Shred beef using two forks to pull the meat apart. To serve, spoon shredded beef onto half of each roll; drizzle with some of the cooking liquid to moisten. Cover with roll tops.
Makes 12 servings
We tried this recipe for the first time recently. I love slow cooker recipes because you can put it together in the morning and let it do its thing all day and then when you are ready for dinner, its done!
We gave this a 4 out of 5, the meat was juicy and practically fell apart after it was cooked. It was excellent.
Saucy Shrimp over Polenta
This recipe is from Quick and Easy Recipes by Better Homes and Gardens.
Ingrediants:
18 fresh or frozen peeled and deveined, cooked shrimp, tails removed. (8 ounces)
1 16-ounce tube refreigerated cooked polenta, cut crosswise into 12 slices
1 tablespoon cooking oil
2 cups frozen whole kernal corn
1 1/3 cups chopped roma tomatoes (4 medium)
3 tablespoons balsalmic vinegar
1 teaspoon dried thyme, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
Directions:
Thaw shrimp, if frozen. Rinder shrimp; pat dry with paper towels. Set aside. In a large skillet; cook polenta slices in hot oil for 5 - 8 minutes or until golden brown, turning once. Transfer to a serving platter; keep warm.
In the same skillet, combine corn, tomatoes, balsamic vinegar, thyme, cumin and salt. Cook and stir about 5 minutes or until heated through. Stir in shrimp. Cook and stir until heated through.
Using a slotted spoon, spoon shrimp mixture over polenta slices.
Makes 6 servings.
We tried this recipe for the first time recently. The cooked polenta doesn't have as much flavor as fresh polenta that I have had in restaurants, but we haven't tried to make our own from scratch yet.
Overall we felt that the flavors of this dish were decent. We give it a 3 out of 5.
Ingrediants:
18 fresh or frozen peeled and deveined, cooked shrimp, tails removed. (8 ounces)
1 16-ounce tube refreigerated cooked polenta, cut crosswise into 12 slices
1 tablespoon cooking oil
2 cups frozen whole kernal corn
1 1/3 cups chopped roma tomatoes (4 medium)
3 tablespoons balsalmic vinegar
1 teaspoon dried thyme, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
Directions:
Thaw shrimp, if frozen. Rinder shrimp; pat dry with paper towels. Set aside. In a large skillet; cook polenta slices in hot oil for 5 - 8 minutes or until golden brown, turning once. Transfer to a serving platter; keep warm.
In the same skillet, combine corn, tomatoes, balsamic vinegar, thyme, cumin and salt. Cook and stir about 5 minutes or until heated through. Stir in shrimp. Cook and stir until heated through.
Using a slotted spoon, spoon shrimp mixture over polenta slices.
Makes 6 servings.
We tried this recipe for the first time recently. The cooked polenta doesn't have as much flavor as fresh polenta that I have had in restaurants, but we haven't tried to make our own from scratch yet.
Overall we felt that the flavors of this dish were decent. We give it a 3 out of 5.
Saturday, September 5, 2009
Spicy Pasta & Broccoli
This recipe is from Quick & Easy Recipes, published by Better Homes and Gardens.
Ingrediants:
12 ounces dried orecchiette or medium shell pasta (about 4 cups)
2 tablespoons extra virgin olive oil
3 cups chopped broccolini or broccoli florets
1 cup chicken with Italian herbs broth
1/4 to 1/2 teaspoon crushed red pepper
Directions:
Cook pasta according to package directions; drain. Return pasta to pan. Drizzle 1 tablespoon of the olive oil over pasta; toss to coat. Cover and keep warm.
Meanwhile, in a large skillet, cook and stir broccolini in remaining 1 tablespoon oil over medium-high heat for 3 minutes. Add broth and red pepper. Bring to boiling; reduce heat. Simmer, covered for 2 to 3 minutes more until broccolini is crisp-tender. combine pasta and broccolini mixture; toss to mix.
Makes 4 servings.
My husband and I tried this recipe for the first time last night.
The crushed red pepper makes this dish very spicy. We both felt that it could have used a few more things, maybe a nice light cream sauce, chicken would also go well in this dish.
We both gave it a 2 out of 5.
Ingrediants:
12 ounces dried orecchiette or medium shell pasta (about 4 cups)
2 tablespoons extra virgin olive oil
3 cups chopped broccolini or broccoli florets
1 cup chicken with Italian herbs broth
1/4 to 1/2 teaspoon crushed red pepper
Directions:
Cook pasta according to package directions; drain. Return pasta to pan. Drizzle 1 tablespoon of the olive oil over pasta; toss to coat. Cover and keep warm.
Meanwhile, in a large skillet, cook and stir broccolini in remaining 1 tablespoon oil over medium-high heat for 3 minutes. Add broth and red pepper. Bring to boiling; reduce heat. Simmer, covered for 2 to 3 minutes more until broccolini is crisp-tender. combine pasta and broccolini mixture; toss to mix.
Makes 4 servings.
My husband and I tried this recipe for the first time last night.
The crushed red pepper makes this dish very spicy. We both felt that it could have used a few more things, maybe a nice light cream sauce, chicken would also go well in this dish.
We both gave it a 2 out of 5.
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