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Posts Tagged ‘Salt Pepper’

Microwave Macaroni And Cheese Recipe

Jan 24, 2011 General

Ingredients:
1 1/2 c. uncooked macaroni
3 c.
hot water
2 tbsp.
margarine
1/4 c.
milk
Salt
& pepper to taste
2 c.
diced process American cheese

Directions:
Combine macaroni and water in a 9" microwave proof baking dish. Double wrap tightly with plastic wrap and cook on high 9 to 10 minutes or until macaroni are cooked, but still firm. Pour off any remaining water. Stir in cheese, butter, milk, salt and pepper. Cover and cook on HIGH 6 minutes, stirring once. 4 servings.

Tags: 'amp, American Cheese, Baking Dish, Butter Milk, C Milk, Hot Water, Macaroni And Cheese, Macaroni And Cheese Recipe, Macaroni Cheese, Margarine, Microwave, Milk Salt, Plastic Wrap, Proof, Quot, Recipe Ingredients, Salt And Pepper, Salt Pepper, Tbsp, Uncooked Macaroni

Better than canned…and so good for you

Dec 9, 2010 Uncategorized

Unlike some people in my household, I prefer tomato soup that has a little bite.

I tease Steve about that because he just prefers tomato soup out of a can because it is simple and is a good accompaniment to a plain old grilled cheese sandwich. You see, I don’t like plain old grilled cheese sandwiches either. (Give me a couple of different kinds of cheeses on my sandwich…cheddar and goat cheese made a good combination this afternoon.

And I can make a tomato soup that is almost as fast as the canned sort, but which has a whole lot more bite to it that goes really well with a kicked up grilled cheese.

Did you know:

Tomatoes are antioxidants and so help in cancer prevention.
Tomatoes can prevent heart diseases.
Tomatoes help in reducing high cholesterol levels.
Tomatoes help in reducing high blood pressure.
Tomatoes are rich in vitamin K and so prevent hemorrhages.
Tomatoes act as natural blood purifiers.

Easy Tomato Soup

5 tomatoes, cut up

1/2 cup of cilantro, shredded

1/2 of a small onion, cut up

1 tablespoon olive oil

salt and pepper to taste

1 teaspoon of lemon juice

1/2 teaspoon parsley

1/4 teaspoon cumin

2 cups of water

In a deep pot, saute the cilantro and onion in the olive oil.
Add the tomatoes, salt, pepper, lemon juice, parsely, cumin and heat through.
Put the mixture in the blender and puree.
Pour back into the pot and add the water.
Bring to a boil and then turn down and simmer for about 15 minutes.

Vegan.

Tags: Accompaniment, Blood Purifiers, Cancer Prevention, Cheddar Cheese, Goat Cheese, Good Combination, Grilled Cheese Sandwich, Grilled Cheese Sandwiches, Heart Diseases, Hemorrhages, High Blood Pressure, Kinds Of Cheeses, Lemon Juice, Salt And Pepper, Salt Pepper, Tablespoon Olive Oil, Teaspoon Cumin, Teaspoon Parsley, Tomato Soup, Vitamin K

Cream Of Broccoli Soup Recipe

Dec 9, 2010 General

Ingredients:
6 tbsp. butter or margarine
1 tbsp.
finely chopped onion
5 tbsp.
flour
1 c.
chicken broth
2 c.
milk
3/4
tsp. salt
Dash
pepper
Dash
nutmeg (optional)
1 (10
oz.) pkg. frozen chopped
broccoli, defrosted
Combine butter and onion in 2-quart
casserole. Cook at HIGH 2 to 2 1/2
minutes. Blend in flour. Gradually add broth, milk, salt, pepper and
nutmeg, stir until smooth. Cook at
MEDIUM 8 to 9 minutes, or until soup is slightly thickened; stir
occasionally. Add broccoli and puree in
batches in food processor or blender.
Return to casserole. Cook at MEDIUM
3 to 4 minutes; stir once. Yield: 4 servings. –VARIATIONS:–

Directions:
FOR CREAM OF MUSHROOM SOUP, follow above procedure. Substitute 2 cans (4 ounces each) sliced mushrooms, drained, for broccoli. FOR CREAM OF SPINACH SOUP, follow above procedure. Substitute 1 package (10 ounces) frozen spinach, defrosted, for broccoli. FOR CREAM OF CHICKEN SOUP, follow above procedure. With butter and onion, cook 1/4 pound chicken meat, diced, 2 1/2 to 3 minutes; stir once. Use 2 cups chicken broth and 1 cup milk; omit broccoli.