Ham and Potato Soup

June 9, 2012 by Leave a Comment
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Ham and Potato Soup
Recipe Type: Appetizer, Soup
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 8
Ingredients
  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
Instructions
  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Thanks AllRecipes.com!

Filed Under: Appetizers, Main Dishes, Recipes

Baked Potato Skins

June 7, 2012 by Leave a Comment
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Ingredients

  • 4 large baking potatoes, baked
  • 3 tablespoons vegetable oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Directions

  1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.
Filed Under: Appetizers, Recipes

Refreshing Cucumber Salad

June 7, 2012 by Leave a Comment
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INGREDIENTS:

  • 2 Medium Cucumbers
  • 1 Pint Cherry Tomatoes
  • ½ Tsp. Salt
  • ¼ Chopped Green Onion
  • 1 Cup Feta Cheese – Crumbled
  • 2 Tbsp. Lemon Juice
  • 1 Tbsp. Olive Oil
  • ? Tsp. Fresh Ground Black Pepper

DIRECTIONS:

Peel, seed and chop cucumbers into 1 inch cubes. Place in a medium size bowl and sprinkle with salt. Let sit 15 minutes to release water. Drain excess water and stir in cherry tomatoes, onions and cheese. In a small bowl, emulsify olive oil and lemon juice. Pour over cucumber mixture. Add black pepper and stir gently. Refrigerate until serving.

Thanks BetterRecipes.com

Filed Under: Appetizers, Recipes, Sides

Albondigas Soup

May 27, 2012 by Leave a Comment
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Ingredients

  • 1 quart water
  • 4 carrots, sliced
  • 2 small potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 1/2 cups salsa, medium or hot
  • 2 beef bouillon cubes
  • 1 1/2 pounds ground beef
  • 1/3 cup seasoned dry bread crumbs
  • 1/3 cup milk
  • chopped fresh cilantro (optional)

Directions

  1. In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
  2. Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
  3. Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.
Filed Under: Appetizers, Main Dishes, Recipes

Spanikopita Recipe

May 26, 2012 by Leave a Comment
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Ingredients

  • 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1 (16 ounce) package whole wheat phyllo dough
  • 1/2 cup unsalted butter, melted

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
  2. Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
  3. Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
  4. Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.
Filed Under: Appetizers, Recipes

Stuffed Mushrooms

May 26, 2012 by Leave a Comment
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Ingredients

  • 12 large fresh mushrooms, stems removed
  • 1 (6 ounce) package chicken flavored dry stuffing mix
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 pound imitation crabmeat, flaked
  • 2 cups butter
  • 2 cloves garlic, peeled and minced
  • salt and pepper to taste
  • garlic powder to taste
  • crushed red pepper to taste

Directions

  1. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
  2. Prepare chicken flavored dry stuffing mix according to package directions.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
  5. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
  6. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.
Filed Under: Appetizers, Recipes
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