Recipes

“This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta. I created this soup after becoming tired of the excess salt and lack of veggies in canned minestrone. I recalled a great bowl of minestrone that was overflowing with rich vegetables at the ‘Sheepherder’s Inn’ in Sacramento, California. Great with hearty bread, romaine salad and a nice Merlot!”

Prep: 35 m Cook: 50 m Ready In 1 h 25 m

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To make this Best Minestrone Soup, You’ll need the following Ingredients:

Ingredients:

3 tablespoons olive oil

2 onions, chopped

3 cloves garlic, chopped

2 cups chopped celery

5 carrots, sliced

2 cups chicken broth

4 cups tomato sauce

2 cups water

1/2 cup red wine (optional)

2 tablespoons chopped fresh basil

1 cup canned kidney beans, drained

2 cups baby spinach, rinsed

1 (15 ounces) can green beans

3 zucchinis, quartered and sliced

1 tablespoon chopped fresh oregano

Salt and pepper to taste

1/2 cup seashell pasta

2 tablespoons grated Parmesan cheese for topping

1 tablespoon olive oil

Directions:

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired, add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

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“This Amazing Homemade Pizza Crust recipe yields the best ever homemade pizza in 30 minutes FLAT! This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and toppings to make a delicious pizza.”

Prep: 30 m Cook: 20 m Ready In 1 h 50 m

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To make this Amazing Homemade Pizza Crust, You’ll need the following Ingredients:

Ingredients:

2 1/4 teaspoons active dry yeast

1/2 teaspoon brown sugar

1 1/2 cups warm water (110 degrees F/45 degrees C)

2 tablespoons olive oil

1 teaspoon salt

3 1/3 cups all-purpose flour

Directions:
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

3. Turn dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

5. Bake pizza in a preheated oven, until the cheese and crust are golden browns, about 15 to 20 minutes.

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“EASY no-bake Chocolate Eclair Cake is loaded with all of the great flavors of an eclair in rich and creamy cake form. This is a no-bake pudding dessert that’s so quick and easy to make–everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It’s best if it sits overnight before serving.”

Prep: 15 m Ready In 2 h 15 m

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To make this No Bake Chocolate Eclair, You’ll need the following Ingredients:

Ingredients:

2 individual packages graham crackers

2 (3 ounce) packages instant vanilla pudding mix

3 cups of milk

1 (8 ounces) container frozen whipped topping, thawed

1 (16 ounces) package prepared chocolate frosting

Directions:

1. Line the bottom of a 9×13-inch pan with graham crackers.

2. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of the mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.

3. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

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“This Savory Key West-style Chicken is easy enough for a weeknight meal but is also perfect for entertaining, too. This recipe from the Florida Keys has been given to almost everyone I know. It is the best marinade for chicken, and it only takes 30 minutes from prep till you can grill! It’s a great blend of flavors with honey, soy sauce, and lime juice. If you have time, try marinating overnight for the fullest flavor.”

Prep: 15 m Cook: 15 m Ready In 1 h

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To make this Savory Key West-style Chicken, You’ll need the following Ingredients:

Ingredients:

1 tablespoon honey

1 tablespoon vegetable oil

3 tablespoons soy sauce

1 teaspoon lime juice

1 teaspoon chopped garlic

4 skinless, boneless chicken breast halves

Directions:

1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

2. Preheat an outdoor grill for high heat.

3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

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“This heavenly blueberry cream muffin recipe is light, fluffy, and packed full of berries. Rich and delicious blueberry muffins. The secret is the sour cream.”

Prep: 10 m Cook: 20 m Ready In 30 m

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To make this Heavenly Blueberry Cream Muffins, You’ll need the following Ingredients:

Ingredients:

4 eggs

2 cups white sugar

1 cup of vegetable oil

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups sour cream

2 cups blueberries

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.

2. In a large bowl, beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.

3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.

4. Bake in preheated oven for 20 minutes.

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“This delicious chicken noodle soup recipe is healthy, satisfying, and tastes incredible. When you don’t have time to make your soup totally from scratch, this is a very easy, very good substitute.”

Prep: 10 m Cook: 20 m Ready In 30 m

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To make this Delicious Chicken Noodle Soup, You’ll need the following Ingredients:

Ingredients:

1 tablespoon butter

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounces) can vegetable broth

1/2 pound chopped cooked chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper to taste

Directions:

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

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“This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This is a great way to make fish. This recipe is a snap and so delicious.”

Prep: 5 m Cook: 12 m Ready In 37 m

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To make this Tasty Ginger Glazed Mahi Mahi, You’ll need the following Ingredients:

Ingredients:

3 tablespoons honey

3 tablespoons soy sauce

1 teaspoon grated fresh ginger root

3 tablespoons balsamic vinegar

1 clove garlic, crushed or to taste

2 teaspoons olive oil

4 (6 ounces) mahi-mahi fillets

Salt and pepper to taste

1 tablespoon vegetable oil

Directions:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

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“This recipe (Easy and Simple Whole Wheat Bread) bakes up soft and is perfect for sandwiches. The easiest homemade bread made with simple ingredients. Simply a great-tasting and easy-to-make whole wheat bread.”

Prep: 20 m Cook: 30 m Ready In 3 h

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To make this Easy and Simple Whole Wheat Bread, You’ll need the following Ingredients:

Ingredients:

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

Directions:

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let sit for 30 minutes, or until big and bubbly.

2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3. Punch down, and divide into 3 loaves. Place in greased 9 x 5-inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent the crust from getting hard. Cool completely.

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“Flavorful Sweet and Sour Pork – The secret to this popular Chinese recipe is in the sweet tangy sauce. My husband’s grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar.”

Prep: 30 m Cook: 30 m Ready In 2 h

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To make this Flavorful Sweet and Sour Pork, You’ll need the following Ingredients:

Ingredients:

1 pound pork butt, cut into 1 inch cubes

1 teaspoon salt

1/4 teaspoon white sugar

1 teaspoon soy sauce

1 egg white

2 green onions, chopped

1-quart vegetable oil for frying

1/2 cup cornstarch

1 tablespoon vegetable oil

3 stalks celery, cut into 1/2 inch pieces

1 medium green bell pepper, cut into 1-inch pieces

1 medium onion, cut into wedges

White sugar to taste

Salt to taste

1 cup of water

1/4 teaspoon salt

3/4 cup white sugar

1/3 cup apple cider vinegar

1/4 cup ketchup

1/2 teaspoon soy sauce

1 (8 ounces) can pineapple chunks, undrained

2 tablespoons cornstarch

1/4 cup water

Directions:

1. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.

2. Heat 1-quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.

3. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.

4. Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.

5. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

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“If you’re looking for healthier dinner options, you should try some ethnic foods like homemade falafel and cucumber sauce that are low in fat and high in iron. This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!”

Prep: 20 m Cook: 10 m Ready In 1 h

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To make this Homemade Falafel and Cucumber Sauce, You’ll need the following Ingredients:

Ingredients:

For Sauce:

1 (6 ounces) container plain yoghurt

1/2 cucumber – peeled, seeded, and finely chopped

Salt and pepper to taste

1 teaspoon dried dill weed

1 tablespoon mayonnaise (optional)

For Falafel:

1 (15 ounces) can chickpeas (garbanzo beans), drained

1 onion, chopped

1/2 cup fresh parsley

1 egg

1 teaspoon ground coriander

2 teaspoons ground cumin

1 teaspoon salt

1 dash pepper

2 cloves garlic, chopped

1 pinch cayenne pepper

1 teaspoon lemon juice

Oil for frying

1 teaspoon baking powder

1 tablespoon olive oil

2 pita bread, cut in half (optional)

1 cup dry bread crumbs

1 cup chopped tomatoes (optional)

Directions:

1. In a small bowl, combine yoghurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.

2. In a large bowl, mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir in mashed chickpeas.

3. In a small bowl, combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky, but will hold together; add more or fewer bread crumbs, as needed. Form 8 balls and then flatten into patties.

4. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

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