September 11th, 2006 by alice
Tags: Chickpea, Garlic, Pasta, Soup
INGREDIENTS
- 1tablespoonolive oil
- 7-8clovesgarlic, minced
- 2teaspoonsdried rosemary
- 1/2teaspoondried oregano
- 1candiced tomatoes
- 2cupschickensor vegetable stock
- 1canchickpeas
- 1cup cookedelbow macaroni
- pepper
- romano cheese
DIRECTIONS
- In a large pot over medium heat combine oil& garlic.
- Saute 3 minutes.
- Add rosemary& oragano.
- Saute 1-2 minutes.
- Add the tomatoes& simmer 15-20 minutes Puree 1/2 of chickpeas in Blender or food processer Add the stock, chickpeas& simmer 10 minutes.
- Add cooked macaroni.
- Heat through completely about 5 minutes.
- season with pepper& cheese if desired.
- Serves 4-6.
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September 11th, 2006 by alice
Tags: Beans, Puerto, Rican, Ricehabichuelas, Rosadas
INGREDIENTS
- 2cupswater
- 1 3/4lbscalabaza squash or butternut squash, peeled and cut into 1/2 inch cubes
- 1teaspoonannatto seeds (optional)
- 2tablespoonsolive oil
- 1mediumonion, chopped
- 1smallsweet green pepper, chopped
- 1/2chili pepper, finely chopped
- 2clovesgarlic, finely chopped
- 6fresh cilantro leaves, finely chopped(or use culantro leaves, if you can find them)
- 1/2cuptomato sauce
- 1 (15 ounce)canpink beans, undrained
- 3/4teaspoonsalt
- 1/2teaspoondried oregano leaves
-
Cooked White Rice
- 3cupswater
- 1/4cupolive oil
- 1teaspoonsalt
- 2cupslong-grain white rice
DIRECTIONS
- Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat.
- Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes.
- Using a fork, bring rice on the bottom to the top, but do not mix.
- Reduce heat to low; cook 10 minutes.
- Turn rice over again and cook 10 minutes longer.
- Cover rice and keep warm until ready to serve.
- This rice dish is somewhat crunchy in texture.
- beans: In a 1-quart saucepan, heat water and squash to boiling over high heat.
- Reduce heat to low, cover, and cook until tender-10 to 15 minutes.
- Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup.
- Add annatto seeds to cooking liquid and set aside 5 minutes.
- In 4-quart saucepan, heat olive oil over medium heat.
- Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes.
- Strain liquid from annatto into sofrito, discarding seeds.
- Add tomato sauce and squash.
- Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes.
- Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes.
- To serve, spoon bean mixture over Cooked White Rice on serving plate.
- Enjoy!
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September 11th, 2006 by alice
Tags: Broccoli, Casserole
INGREDIENTS
- 1packagefrozen broccoli
- 1/4cupbutter
- salt
- 1cupcottage cheese
- 3eggs, beaten
- 3tablespoonsflour
DIRECTIONS
- Thaw broccoli so it can be broken in small pieces add rest of ingredients put in casserole and set in a pan of hot water.
- Bake at 350 for one hour.
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September 11th, 2006 by alice
Tags: Dressing, Grannies, Turkey, Version, Weymosccelerated
INGREDIENTS
- 1 (16 ounce)package pepperidge farmcornbread stuffing mix
- 1 (8 ounce)package stove topcornbread stuffing mix
- 4 (14 ounce)canschicken broth
- 3tablespoonspoultry seasoning
- 1teaspoonparsley flakes
- 1cup sweet creamsalted butter(melted)
- 3eggs
- 1tablespoon minceddried onions
DIRECTIONS
- Pour pepperidge Farm stuffing into 9 x 13″ pan (2″ deep) and mix in half of the Stove Top.
- Sprinkle top w/ poultry seasoning& parsley; mix well.
- Add chicken broth and let stand for 15 minutes to reconstitute the bread.
- Sprinkle on dried minced onion.
- Stir in eggs, then melted butter.
- Add remaining Stove Top.
- (pan will be full!) Bake at 350*F for 1.5 hours
- Keep warm& serve.
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September 11th, 2006 by alice
Tags: Dessert, Rice, Salad
INGREDIENTS
- 1cuprice(cooked and cooled)
- 1cuppowdered sugar
- 1cupwhipped creamor Cool Whip
- 1cupwalnutsor pecans(chopped)
- 1cupcrushed pineapple
- 1cupminiature marshmallows
DIRECTIONS
- In a large bowl, mix the first four ingredients.
- Fold in the whipped cream and nuts.
- Sprinkle a few nuts on top.
- Set in fridge for about 2 hours before serving.
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