Hearty Garlic Potato Soup

INGREDIENTS

• 8 medium potatoes, peeled and cut into 1/2-inch cubes
• 1 large carrot, peeled and chopped
• 2 garlic cloves, peeled
• 1/2 pound bulk Italian sausage
• 1 small onion, chopped
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 8 cups milk
• 2 teaspoons minced fresh parsley
• 1 1/2 teaspoons salt
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper

DIRECTIONS

1. Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.
2. In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.
3. Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through.

by: Beth Allard

Curry Broccoli Salad

"A currified twist on an old standby. Everyone loves broccoli salad!"

INGREDIENTS

• 1/2 pound bacon
• 6 cups fresh broccoli florets
• 1/2 cup diced onion
• 1/2 cup dried cherries
• 1/2 cup sunflower seeds
• 3/4 cup mayonnaise
• 1 teaspoon curry powder
• 2 tablespoons cider vinegar
• 1/4 cup white sugar

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
3. Whisk together the mayonnaise, curry powder, vinegar and sugar.
4. Pour dressing over salad; toss to coat, and marinate over night.

BY: Harriet O'Neal

Easy Chocolate Zuccini Cake

This recipe i modify from pilsbury cook book, i just sub with a healtier ingredient. has been test in my kitchen and my husband don't taste any different than the regular choco zuccini cake, he even said it taste better.

INGREDIENTS

4 cups whole wheat stone ground flour(hodgson mill)
2.5 tsp baking soda
1 tsp salt
3 cups sugar ( it won't bee too sweet i promes)
2 tsp vanilla extract
6 medium eggs ( 5 large one)
8 tbs choco powder
1 cup water
2/3 extra virgin olive oil
2 tsp cinnamon
4 cups shereded unpeal zuccini( made from 6 baby zuccinni
----------------------------------------
----------
topping :
1 cup chopped walnut
1 cup semi sweet choco chip ( or subs with raisin)

DIRECTIONS

preheat oven 350 ,
mixed all the ingredient in the mixing bowl, mixed together
bake for 30 min , set aside for 1 hour . a guilt free snack or when you craving something sweet and chocolaty

Angel Cake Surprise

"An easy, quick no-bake cake made with angel food cake, fruit, flavored gelatin, and whipped topping."

INGREDIENTS
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored
gelatin
1 (15 ounce) can sliced peaches
3 bananas
1 (5 ounce) package instant vanilla pudding
mix
1 (8 ounce) container frozen whipped topping,
thawed
1 (20 ounce) can crushed pineapple, drained

DIRECTIONS
1. Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
2. Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
3. Prepare instant pudding according to instructions on box and spread evenly over fruit.
4. Spread whipped topping on top of the pudding. Try to keep the layers separate.
5. Refrigerate at least 2 hours before serving.

BY:MEL

Sweet and sour shrimps

INGREDIENTS:
1/2 lb of medium sized shrimps
5 pieces of garlic
3 oz. flour
1 piece of egg
2 spoons of tomato sauce
1 lime
1/2 spoon of sugar
salt and pepper.

DIRECTION:

• Clean the shrimps, remove the heads, keep the tails
• Clean garlic, and slice thinly. Sprinkle over the shrimps.
• Make a mix of the flour, egg, with enough water, salt, and pepper.
• Heat oil on a pan.
• One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.
• Put on a plate, pour tomato sauce over them.
• Tomato sauce: Heat tomato sauce, add sugar, and lime juice

Asian Chicken Noodle Salad

"This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables."

INGREDIENTS

• 1 (3 ounce) package ramen noodle pasta, crushed
• 2 tablespoons butter, melted
• 1/2 cup sunflower seeds
• 1/2 cup pine nuts
• 3 cups shredded bok choy
• 5 green onions, thinly sliced
• 1 cup diced, cooked chicken breast meat
• 1 (5 ounce) can water chestnuts, drained
• 12 pods snow peas
• 1/2 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1/4 cup white sugar
• 1 tablespoon lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
3. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
4. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

by: xing jin

Fruit Salad Fun

"This is a wonderful and easy fruit salad that is also pretty for special occasions or holidays."

INGREDIENTS

• 1 (20 ounce) can pineapple chunks, juice reserved
• 2 apples, peeled and cored
• 1 (21 ounce) can peach pie filling
• 2 bananas, peeled and diced
• 3 kiwis
• 1 pint strawberries

DIRECTIONS

1. In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2. In a large salad bowl, combine the peach pie filling and pineapple chunks.
3. Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4. Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
5. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
6. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

Delicious Ham and Potato Soup

"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."


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

DIRECTIONS

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.

Crab Soup

INGREDIENTS

2 litres of fish stock
2 medium-sized crabs
100 gram ginger
50 gram scallions
50 gram Indonesian parsley
salt
pepper to taste

DIRECTION

• Make fish stock by boiling fish bones in 8 cups of water
• Remove these bones after a few minutes.
• Wash crabs, split into several parts
• Cut ginger into very thin slices
• Cut scallions and Indonesian parsley
• Reheat stock for about 5 minutes, put everything into the stock
• Add salt and pepper to taste

Thai Noodle Salad

"Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic."

INGREDIENTS

• 1 (12 ounce) package angel hair pasta
• 3 cups shredded napa cabbage
• 4 large carrots, shredded
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 small yellow bell pepper, chopped
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh green onions, chopped
• 1/2 cup chopped peanuts
• 2 tablespoons toasted black sesame seeds
• 8 ounces frozen cooked shrimp, thawed and drained
  
• 1/4 cup peanut butter
• 2 tablespoons tahini
• 1/4 cup rice wine vinegar
• 1/4 cup sweet chili sauce
• 5 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.