OT - Recipe swap from last fall? winter?
So I made the soup, and oh my goodness - yum!
Maybe we should start another with warmer weather in mind.
Sue
Comments
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It was our dear Heidi
Sue, this sounded so good that I searched "stuffed pepper soup" in the "Search Breast Cancer" box in the top right corner of the board, and found our "Let's Share Recipes" thread from back in November.
It was posted by our dear heidijez, who passed away in December, on November 3, 2010. I've pasted it below, if anyone else would like to try it and remember our Heidi's generous heart:
____________________
Stuffed Pepper Soup
1 lb. ground beef, browned
1 14 oz. can of diced tomatoes
6 small cans of tomato juice
1 1/2 to 2 cups of cooked white rice
1 cup of raw green pepper, chopped coarsely
1/8 cup of brown sugar
1 can of beef broth
1 tsp. salt
1/4 tsp. black pepper
approx. 1/3 to 1/2 each of garlic powder, oregano, and basil
Brown the ground beef and drain. Add all of the ingredients (except the rice) and bring to a slow boil over low heat, stirring frequently. Reduce heat, cover, and simmer for 20 to 30 minutes, or until green pepper is tender crisp. Add rice and heat through. Enjoy!
Note: I tried four other recipes before getting this one from a friend. This one is a keeper!0 -
Thanks Traci!!! I wasTraciInLA said:It was our dear Heidi
Sue, this sounded so good that I searched "stuffed pepper soup" in the "Search Breast Cancer" box in the top right corner of the board, and found our "Let's Share Recipes" thread from back in November.
It was posted by our dear heidijez, who passed away in December, on November 3, 2010. I've pasted it below, if anyone else would like to try it and remember our Heidi's generous heart:
____________________
Stuffed Pepper Soup
1 lb. ground beef, browned
1 14 oz. can of diced tomatoes
6 small cans of tomato juice
1 1/2 to 2 cups of cooked white rice
1 cup of raw green pepper, chopped coarsely
1/8 cup of brown sugar
1 can of beef broth
1 tsp. salt
1/4 tsp. black pepper
approx. 1/3 to 1/2 each of garlic powder, oregano, and basil
Brown the ground beef and drain. Add all of the ingredients (except the rice) and bring to a slow boil over low heat, stirring frequently. Reduce heat, cover, and simmer for 20 to 30 minutes, or until green pepper is tender crisp. Add rice and heat through. Enjoy!
Note: I tried four other recipes before getting this one from a friend. This one is a keeper!
Thanks Traci!!! I was looking for Kathi's definition post cant find it though thought newbies woould like it0 -
Lindalinpsu said:Easter dessert recipe
Does anyone have an easy dessert idea for Easter? The grandkids are too young to appreciate a bunny cake this year - maybe next? Thanks,Linda
How about ice cream cone cupcakes? Easy to make, easy to serve, very easy to eat!
Hugs,
Georgia0 -
Creamy Lemon Pielinpsu said:Easter dessert recipe
Does anyone have an easy dessert idea for Easter? The grandkids are too young to appreciate a bunny cake this year - maybe next? Thanks,Linda
I posted this on fb today, here it is for those who do not have fb. It really quite tasty.
LITE CREAMY LEMON PIE (WEIGHT WATCHERS)
6 whole reduce fat cinnamon graham crackers
2 Tblsp butter
11 oz fat free sweetened condensed milk
2 large eggs
½ cup lemon juice
1 tblsp lemon zest
Preheat oven to 350
Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a re-sealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
Melt butter on stove top or in microwave and pour over graham crackers crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9 inch pie pan; place crust in refrigerator while preparing lemon filling.
In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust.
Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving.
*Note: This pie can be baked and frozen for up to two weeks. Defrost and serve chilled.
SERVES 10/4 PTS PER SERVING0 -
Bread
I just made this, found the recipe on the web. It's a Paula Dean recipe but I've tweaked it a tad. It looks good, we'll see how it tastes
2 cups self-rising flour (make sure you use self rising)
3/4 cup sugar
2 eggs
2 T. oil
1 cup crushed pineapple w/juice
3/4 cup sharp shredded cheddar
(the original recipe called for 1/2 cup chopped pecans and 1/2 t. pineapple extract, two things I never keep around the house and had no intention of buying)
Preheat oven to 350. Grease well a loaf pan. In large bowl mix flour and sugar. In separate bowl, mix eggs, oil and pineapple and add to flour mixture.
Fold in cheese (I also added a pinch of black pepper)
Spoon into loaf pan and bake 1 hour.0 -
Thank you Traci!TraciInLA said:It was our dear Heidi
Sue, this sounded so good that I searched "stuffed pepper soup" in the "Search Breast Cancer" box in the top right corner of the board, and found our "Let's Share Recipes" thread from back in November.
It was posted by our dear heidijez, who passed away in December, on November 3, 2010. I've pasted it below, if anyone else would like to try it and remember our Heidi's generous heart:
____________________
Stuffed Pepper Soup
1 lb. ground beef, browned
1 14 oz. can of diced tomatoes
6 small cans of tomato juice
1 1/2 to 2 cups of cooked white rice
1 cup of raw green pepper, chopped coarsely
1/8 cup of brown sugar
1 can of beef broth
1 tsp. salt
1/4 tsp. black pepper
approx. 1/3 to 1/2 each of garlic powder, oregano, and basil
Brown the ground beef and drain. Add all of the ingredients (except the rice) and bring to a slow boil over low heat, stirring frequently. Reduce heat, cover, and simmer for 20 to 30 minutes, or until green pepper is tender crisp. Add rice and heat through. Enjoy!
Note: I tried four other recipes before getting this one from a friend. This one is a keeper!
Our Heidi will be remembered for many things, and now for me, one more.
Sue0 -
Cindy,Cindy Bear said:Bread
I just made this, found the recipe on the web. It's a Paula Dean recipe but I've tweaked it a tad. It looks good, we'll see how it tastes
2 cups self-rising flour (make sure you use self rising)
3/4 cup sugar
2 eggs
2 T. oil
1 cup crushed pineapple w/juice
3/4 cup sharp shredded cheddar
(the original recipe called for 1/2 cup chopped pecans and 1/2 t. pineapple extract, two things I never keep around the house and had no intention of buying)
Preheat oven to 350. Grease well a loaf pan. In large bowl mix flour and sugar. In separate bowl, mix eggs, oil and pineapple and add to flour mixture.
Fold in cheese (I also added a pinch of black pepper)
Spoon into loaf pan and bake 1 hour.
Sounds great I'll try this soon.
And one of my favorite desserts - Chocolate Mousse. I just made a quadruple recipe for a gathering Sunday night.
1 tsp unflavored gelatin
1 Tbs cold water
2 Tbs boiling water
1/2 C sugar
1/4 C cocoa
1 Tsp vanilla
1 C heavy cream
Sprinkle gelatin over cold water - let stand for 1 minute. Add boiling water and stir til clear.
Stir sugar and cocoa, add cream. Beat till stiff. Add vanilla and gelatin. Beat until well blended.
To double this recipe - use 1 envelope of gelatin and double all else.
Sue0 -
Chocolate Punch Bowl Dessert
I ended up making a dessert that is sometimes called "Better Than Sex" or "Death by Chocolate". You make a chocolate cake and 3 packages of chocolate pudding. You crumble up the cake and layer it with the pudding, then Cool Whip, then smashed up Symphony bars, then repeat the layers, ending with the Symphony pieces. It makes a ton! Actually,the full recipe can fill a punch bowl! I just made half. I cannot even comprehend the amount of sugar/calories in this. But it's Easter, and Easter means chocolate - right, ladies???
Linda0 -
Hey Traci, is it approx. 1/3TraciInLA said:It was our dear Heidi
Sue, this sounded so good that I searched "stuffed pepper soup" in the "Search Breast Cancer" box in the top right corner of the board, and found our "Let's Share Recipes" thread from back in November.
It was posted by our dear heidijez, who passed away in December, on November 3, 2010. I've pasted it below, if anyone else would like to try it and remember our Heidi's generous heart:
____________________
Stuffed Pepper Soup
1 lb. ground beef, browned
1 14 oz. can of diced tomatoes
6 small cans of tomato juice
1 1/2 to 2 cups of cooked white rice
1 cup of raw green pepper, chopped coarsely
1/8 cup of brown sugar
1 can of beef broth
1 tsp. salt
1/4 tsp. black pepper
approx. 1/3 to 1/2 each of garlic powder, oregano, and basil
Brown the ground beef and drain. Add all of the ingredients (except the rice) and bring to a slow boil over low heat, stirring frequently. Reduce heat, cover, and simmer for 20 to 30 minutes, or until green pepper is tender crisp. Add rice and heat through. Enjoy!
Note: I tried four other recipes before getting this one from a friend. This one is a keeper!
Hey Traci, is it approx. 1/3 to 1/2 a teaspoon each for the garlic powder, oregano and basil?0 -
Sounds good Re!RE said:Creamy Lemon Pie
I posted this on fb today, here it is for those who do not have fb. It really quite tasty.
LITE CREAMY LEMON PIE (WEIGHT WATCHERS)
6 whole reduce fat cinnamon graham crackers
2 Tblsp butter
11 oz fat free sweetened condensed milk
2 large eggs
½ cup lemon juice
1 tblsp lemon zest
Preheat oven to 350
Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a re-sealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
Melt butter on stove top or in microwave and pour over graham crackers crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9 inch pie pan; place crust in refrigerator while preparing lemon filling.
In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust.
Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving.
*Note: This pie can be baked and frozen for up to two weeks. Defrost and serve chilled.
SERVES 10/4 PTS PER SERVING
Sounds good Re!0 -
Thanks Traci for postingTraciInLA said:It was our dear Heidi
Sue, this sounded so good that I searched "stuffed pepper soup" in the "Search Breast Cancer" box in the top right corner of the board, and found our "Let's Share Recipes" thread from back in November.
It was posted by our dear heidijez, who passed away in December, on November 3, 2010. I've pasted it below, if anyone else would like to try it and remember our Heidi's generous heart:
____________________
Stuffed Pepper Soup
1 lb. ground beef, browned
1 14 oz. can of diced tomatoes
6 small cans of tomato juice
1 1/2 to 2 cups of cooked white rice
1 cup of raw green pepper, chopped coarsely
1/8 cup of brown sugar
1 can of beef broth
1 tsp. salt
1/4 tsp. black pepper
approx. 1/3 to 1/2 each of garlic powder, oregano, and basil
Brown the ground beef and drain. Add all of the ingredients (except the rice) and bring to a slow boil over low heat, stirring frequently. Reduce heat, cover, and simmer for 20 to 30 minutes, or until green pepper is tender crisp. Add rice and heat through. Enjoy!
Note: I tried four other recipes before getting this one from a friend. This one is a keeper!
Thanks Traci for posting this and thanks for the memory of Heidi.
Lex0 -
Good to see recipes again!Cindy Bear said:Bread
I just made this, found the recipe on the web. It's a Paula Dean recipe but I've tweaked it a tad. It looks good, we'll see how it tastes
2 cups self-rising flour (make sure you use self rising)
3/4 cup sugar
2 eggs
2 T. oil
1 cup crushed pineapple w/juice
3/4 cup sharp shredded cheddar
(the original recipe called for 1/2 cup chopped pecans and 1/2 t. pineapple extract, two things I never keep around the house and had no intention of buying)
Preheat oven to 350. Grease well a loaf pan. In large bowl mix flour and sugar. In separate bowl, mix eggs, oil and pineapple and add to flour mixture.
Fold in cheese (I also added a pinch of black pepper)
Spoon into loaf pan and bake 1 hour.
Good to see recipes again! Thanks
Leeza0
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