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Here are two recipes for refreshing Holiday Appetizers.
Either if these will be perfect for any warm weather day, 4th of July weekend event, or annual food festival.
Gazpacho is a cold, tomato-based, raw vegetable soup that originated in southern Spain.
4 cups tomato juice
1 small minced onion
1 minced green bell pepper
1 chopped cucumber
2 cups chopped tomatoes
2 chopped scallions
1 clove minced garlic
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon pepper
In a blender or food processor, combine all ingredients, except cilantro. Blend to a slightly chunky consistency.
Chill at least 2 hours before serving.
Sprinkle each serving with fresh, finely chopped cilantro.
Two fresh leeks, finely chopped
One onion, finely chopped
Two tablespoons of unsalted butter
3/4 cup of thinly sliced potatoes
2 1/3 cups of chicken stock
dash of salt
dash of freshly ground black pepper
1 1/8 cups of heavy whipping cream
1. Gently sautee the chopped leek and the chopped onion in butter or margarine until they are soft, about five to eight minutes. Remove from the heat BEFORE they begin to brown.
2. Add the finely sliced potatoes and chicken stock to the saucepan. Add Salt and pepper
3. Bring the ingredients to a gradual boil. Reduce heat and let the soup simmer for about half an hour.
3. Puree the heated mixture in a blender or food processor until the consistency is very smooth.
Let the mixture cool.
Gently stir in the cream just before serving.
SERVING SUGGESTIONS: Sprinkle the top of each serving very lightly with leeks, parsley, pepper or even a small pinch of curry powder.
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