A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base Beef Bread Dairy Duck Easter Egg Fruit Grain Lamb Other Pasta Pork/Ham Poultry Rabbit Rice Salmon Seafood Turkey Vegetables Venison
Ethnicity Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Austrian cuisine Bulgarian cuisine Burmese cuisine Cajun/Creole cuisine Canadian cuisine Chinese cuisine Croatian cuisine Cuban cuisine Danish cuisine Dutch cuisine Ethiopian cuisine Filipino cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Indonesian cuisine Italian cuisine Jamaican cuisine Japanese cuisine Jewish cuisine Korean cuisine Mexican cuisine Moldovan cuisine Polish cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Swedish cuisine Thai cuisine Turkish cuisine US cuisine Vietnamese cuisine
Holiday Recipes Christmas Easter Halloween Passover Thanksgiving Valentine's Day
Health Recipes Diabetic Fat Free Gluten Free Low Cal Low Fat
Time Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 5 |
|
|
|
|
Directions: GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely
minced fresh chives, finely shredded lettuce, or minced parsley,(optional)
In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and
honey. Stir in remaining ingredients. Top each serving with one of the
above listed garnishes.
Serve chilled. Makes 4-6 servings.
VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce
Serve with a substantial salad, and/or a cheese platter.
|
|
|
|
|
|
|
|
Check some related videos Similar recipes:
|
|
|
Gazpacho with avocado Peel cucumber. Cut a few thin slices from cucumber and onion; reserve for garnish.
Finely chop remaining cucumber and onion; chop avocado. Combine cucumber, onion,
avocado, oregano, olive oil, and vinegar in a serving bowl. Stir in tomato juice. Top Garden burgers In a large bowl combine egg white and bread crumbs.(if using beef, stir
in 2 T water) Stir in carrot, onion, green pepper, salt, and pepper. Add
Parmesan cheese and ground meat; mix well. Shape meat mixture into four
3/4
"
thick patties.
Spray a cold Garden herb bread - abm - large loaf Source: Electric Bread
[This bread deserves some SERIOUS raves Electric Bread's description
says most of it, but I like it so much I've used the bread for turkey
stuffing - absolutely outstanding!]
The fragrance of turkey stuffing will fill yo Garden pasta salad Cook pasta according to package directions adding oil, drain. Put drained pasta in large mixing bowl, drain marinade from artichokes pouring over pasta. Add Italian salad dressing and garlic to pasta, cut artichoke hearts into quarters, add to pasta; gent Garden-fresh couscous salad 1. In a medium saucepan combine water and bouillon granules; bring to boiling.
2. Add couscous. Remove from heat, cover and let stand 5 minutes or until liquid is absorbed.
3. Transfer to extra-large bowl.
4. Add carrot, sweet pepper, zucchini, yellow Chunky fruit barbecue marinade and chutney In a small saucepan, combine shallots and wine; bring to a boil over high
heat. Reuce heat to medium low and let simmer, uncovered, until shallots
are tender, 15 to 20 minutes. Combine remaining ingredients in a large
saucepan, add shallots and Garden soup Combine all ingredients in a large Dutch oven. Cover and bring to a boil.
Reduce heat and simmer 45 minutes to 1 hour. Serve hot. Food Exchange per
serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84; CHO: 6mg; CAR: 15gm; PRO:
4gm; FAT: 1gm; SOD: White wine gazpacho In the South theyserve cold soups frequently as a refreshing foil to
the heat. Thin slices of zucchini and the piquancy of dry white wine
plus Tabasco sauce give this gazpacho a delicious twist.
Coarsely chop the tomatoes; you should have about 1 Chunky beef fritters * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces.
~-------------------------------------------------------------------------
Combine milk and flour; stir into eggs. Combine self-rising flour, salt
and pepper. Dip roast beef chunks in egg m Garden's end soup Simmer broth with salt, spices and garlic for about 1 hour. Add onion, parsley,
carrots, green beans and green pepper. Simmer about 20 minutes. Add zucchini
and corn; simmer 20 minutes. Add tomatoes and simmer 20 minutes more.
Grill-side garden salad Combine tomatoes, zucchini, corn, coarsely chopped avocado and green onions in large
bowl. Combine remaining ingredients; mix well. Pour over vegetable
mixture; mix gently. Chill 3-4 hours, occasionally stirring gently.
Stir gently and serve chill Garden salad Measure vegetables into bowl, cover and refrigerate. Mix yogurt, vinegar,
sugar, salt and pepper; cover and refriegerate. At serving time, toss
yogurt dressing with vegetables. Source: Betty Crocker's Money-Saving
Dinners by WHOM Brought Garden foo yong In a medium bowl, beat the egg whites with a fork until frothy. Add the
mushrooms, sprouts, peas, carrots, scallions, ginger, and pepper.
Coat a no-stick frying pan with nonstick spray and warm over medium heat.
Drop small rounded tablespoons of Olive garden salad Ingredients
1 bag American Blend Dole Salad
5 slices Red Onion
6 Black Olives
4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese
Directions
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad Chunky pizza soup Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through.
Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till chee Gazpacho iii Blanch the tomatoes in a pot of boiling water for about 15 seconds, or
until the skins just begin to peel. Immediately remove them from the hot
water and plunge them in ice water to stop them from cooking. Peel, core
and dice the tomatoes into 1/2 inch pi Garden dinner 1. Melt butter in large skillet or stockpot. Saute garlic. Add onions and green pepper; cook until onions are lightly translucent, approximately 5 minutes.
2. Add carrots. Cook 5 minutes.
3. Add zucchini, broccoli and mushrooms. Cook until vegetable Vegie garden loaf 1. Preheat oven to 375 degrees F.
2. In small skillet heat olive oil and saute onion until translucent, about 5 minutes.
3. In large bowl combine zucchini, carrot, broccoli, oatmeal, breadcrumbs, oat bran and cheese.
4. In small bowl beat toge Garden salad with pears and pinenuts Combine first 8 ingredients in a medium bowl; whisk to blend. Season
dressing to taste with salt and pepper. (can be made 4 hours ahead. Cover;
refrigerate)
Place greens, pears, pine nuts in large bowl. Add dressing; toss to coat.
Contributor: Bon App Reba mcentire's hot 'n chunky chili In large saucepot over high heat, cook onion in oil 3-4 minutes, until
translucent. Add garlic, cook, stirring 1 minute. Remove to plate. Add beef
cubes in batches, and cook until well-browned, 5-6 minutes. Return onion
and garlic with beef to White gazpacho soup Melt 25g (1oz) butter in a large saucepan over a medium-low heat and fry the onion for about 5 minutes, until just beginning to brown, stirring frequently.
Add the cucumbers and cook over a low heat for 2-3 minutes, stirring frequently. Do not let them br Garden patch salad Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat.
Cover; simmer 50 to 60 minutes or until barley is tender, stirring
occasionally. Drain; cool. Transfer to a large bowl. Add kidney beans,
tomatoes, parsley, green pepper Tomato gazpacho with tower of crab For Soup:
orking in batches, puree tomatoes, cucumber, all bell peppers, onion,
garlic, oil, and vinegar in blender. Strain puree through sieve into large
bowl, pressing hard on solids to extract as much pulp and liquid as
possible. Whisk cayenne pepper Garden party vegetable terrine Line the bottom of a 8 x 4 x 2 loaf pan with foil.
Grease bottom and sides with vegetable spray.
Beat cream cheese until smooth.
Add feta, garlic powder and red pepper; beat well.
Add sour cream and eggs. DO NOT OVER BEAT.
Stir in onion, pimiento and oliv Garden casserole TEAR cauliflower into flowerettes SPREAD rice on bottom of 10X8 inch baking
dish STEAM vegetables and place on top of rice TOP with marinara sauce
COVER and bake at 350 for 30 minutes SPRINKLE with grated soy kaas and
return to oven to melt (Op Gazpacho salad Bring tomato juice to a boil in small saucepan. Completely dissolve
gelatin in boiling tomato juice. Chill until slightly thickened.
Combine remaining ingredients in medium bowl; mix well. Stir into
gelatin mixture. Pour into individual Delfina's yellow tomato gazpacho Peel and core the tomatoes and cut them in half. Strain the juice in the
seed cavities and reserve, discarding seeds.
Tear the bread into chunks and place in a large bowl. Add the tomato
juice, 2 T sherry vinegar and 2 T red wine vinegar. Stir to moist Make-ahead gazpacho * Cucumber, peeled, seeded, and coarsley chopped
**
Green pepper, seeded and diced
*** Tomatoes, peeled and coarsely chopped
**** Green onions (including tops) thinly sliced
In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
juic Garden stuffed baked potatoes 1. Microwave pierced potatoes on high for 12 minues; bake at 425 for 15 minutes. Slice off potato tops. Scoop out pulp,, keeping skins intact. Mash pulp in a medium bowl.
2. Heat a small skillet over medium heat; add butter. Add onion and saute until tend A garden of spring tulips cake Heat oven to 350ø. Generously grease and flour 2 round pans 8 or 9x 1 1/2
inches. Beat cake mix (dry), water, oil and eggs on low speed 30 seconds.
Beat on medium speed 2 minutes. Pour into pans. Bake 25 to 34 minutes or
until cake springs back 3-cheese garden pizza Preheat oven to 400. Roll out pizza crust onto 15-inch Baking Stone using
Dough and Pizza Roller. Bake crust 5-7 minutes or until lightly browned.
Meanwhile, prepare your vegetables. Finely slice tomato, zucchini and
onion using Grater-Slice Garden potato salad Arrange potatoes in single layer in large roasting pan. Season to taste
with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over
potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender
and lightly browned. Le Garden vegetable pita bread salad Beat olive oil, lemon juice, salt, pepper, and garlic in large bowl with wire whisk until well blended.
Add remaining ingredients just before serving. Toss lightly.
Chunky chicken rice soup 1>. In a skillet, fry chicken in hot oil until browned. Add broth,
water, vegetables (thawed) and seasonings. 2>. Bring to a boil.
Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice
and parsley; cover, remove from heat. Let stand 5 Andalusian gazpacho 1.Soak the bread for the soup in about 2/3 cup of water. Squeeze out the excess liquid.
2.If working by hand, crush the bread and all the other ingredients in a large mortar, then drizzle in the oil slowly, mixing to a smooth
consistency. If using a food Chicken and broccoli pasta with chunky tomato sauce Make chunky tomato sauce (ingredients: onion to salt and pepper)
Combine with pasta, chicken, broccoli. Toss well. Heat or serve cold.
White gazpacho Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of
cubes.
In small saucepan, dissolve bouillion in water. Cool completely. In
blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid
until smooth. In medium bowl, co Vine ripened beefsteak tomato with roquefort and garden radishes Blanch all tomatoes in salted water for 30 seconds and dunk in ice water,
then remove skin off of tomatoes. Remove interior juice and seeds from
tomatoes and pour through a strainer into a bowl. To make the vinaigrette
mix fresh tomato juice, red wi Tortellini garden salad Peel and cut the carrots diagonally into 1/4-inch slices. Rinse, dry and cut the white
part of the leek and 2 inches of the green into thin julienne. Core, seed and cut
into julienne strips the red and yellow peppers.
Cook the tortellini in boilin Gazpacho 1 Finely chop vegetables and garlic ( or run through food processor or
blender for 10 seconds ). Add vegetables and spices to juice and
refrigerate.
THE ANDERSONS' FOOD GARDEN
Garden herb bread - abm - regular loaf Source: Electric Bread
[This bread deserves some SERIOUS raves Electric Bread's description
says most of it, but I like it so much I've used the bread for turkey
stuffing - absolutely outstanding!]
The fragrance of turkey stuffing will fill yo Impossible garden pie Heat oven to 400. Grease pie plate, 9 x 1 1/4".
Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat
remaining ingred. 15 sec. in blender on high. Pour evenly in pie
plate. Bake about 35 min. or til knife inserted comes 24 hour layered garden salad container with lid. (Any combination and/or quantity of salad ingredients
can be used to suit your tastes or preferences.) On top of this salad
mixture, layer the next three ingredients in the order listed. (These
ingredients should not be altered Garden dip In a small bowl mash cottage cheese with a fork. Add onion, carrot,
pepper, salt and garlic powder; beat until fairly smooth. Stir in
yogurt. Cover; chill for several hours. Serve dip with chips or raw
vegetables.
Fresh garden mint ice cream Combine sugar and sater; cook and stir till mixture boils. Cook to soft
ball stage (235~). Add mint leaves; cook about 10 minutes longer. Remove
from heat; strain. Add corn syrup; let cool. Add remaining ingredients;
freeze in hand-turned or el Chunky lentil stew In a large saucepan, combine all ingredients. Bring to a boil. Reduce
heat to low; cover and simmer 35 to 40 minutes or until lentils are
tender. Remove bay leaf.
Mixed garden greens with apples and cider vinaigrette Combine vinegar, shallots, mustard and honey in small bowl. Add oil and
whisk until well blended. Season vinaigrette to taste with salt and
pepper.
Combine greens
and apple in large bowl. Drizzle with vinaigrette; toss to
coat.
Contributor: epicurious White almond gazpacho with melon Place the bread in a shallow bowl and cover with the water. Allow to sit for a few minutes. In a food processor, fitted with a metal blade, combine the almonds, garlic and salt. Process until smooth. Add the melon and continue to process until smooth. Rem Impossible garden vegetable pie Preheat oven to 400F. Lightly grease pie plate (10"x1 1/2") Cook
brocolli till almost tender; drain thoroughly*. Mix brocolli, onion,
green pepper in pie plate. Beat remaining ingredients 15 sec in
blender or 1 minute with hand beater Garden turkey & rice salad Combine first eight ingredients in medium bowl. Combine Italian dressing
and lemon juice. Pour dressing over salad; mix well. Refrigerate until
ready to serve. Makes 3 servings.
|
Loading...
|