Free Online Recipes

2 cups water
1 cup long grain white rice
1 Tbsp. olive oil
1 onion\cooked, chopped
3 cloves garlic, minced
1 lb. crushed tomatoes
1 tsp. dried oregano
1/2 tsp. marjoram
3-3/4 cups chicken stock
3/4 cup dry white wine
1 lb. medium shrimp, peeled and deveined
1 cup frozen corn, thawed
1/2 green bell peppers\cooked, seeded and chopped
1/4 cup sun dried tomatoes, chopped
1 jalapeño pepper, seeded and minced
1/4 cup fresh cilantro or parsley, chopped
1 lime, cut into wedges

DIRECTIONS:

Boil water in a medium saucepan over high heat. Stir in rice, and salt and pepper to taste. Immediately reduce heat to low. Cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand 10 minutes. Heat oil in a heavy non-reactive saucepan over medium heat. Sauté onion and garlic 4-5 minutes or until they begin to turn golden. Stir in next 5 ingredients. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes. Add remaining ingredients, except cilantro and lime. Season with salt and pepper to taste. Increase heat to medium and simmer 4-5 minutes or until shrimp are pink and just cooked throughout. Divide stew among individual serving bowls. Place 3/4 cup of cooked rice in center of each bowl. Garnish with cilantro and lime.

1-1/2 lbs. recipe-ready crushed tomatoes
1 lb. zucchini\cooked, chopped
4 cups vegetable stock, hot
2 Tbsps. unsalted butter
3 Tbsps. all purpose flour
3/4 tsp. salt (optional)
3/4 tsp. pepper
3/4 tsp. nutmeg
1/2 tsp. sugar
1 Tbsp. parsley, chopped
1-1/2 lbs. medium shrimp, peeled and deveined, thawed if frozen
1 cup seasoned croutons

DIRECTIONS:

Combine tomatoes, zucchini and half the stock in a heavy non-reactive saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium low and simmer 15-20 minutes or until zucchini is soft. Melt butter in a small heavy saucepan over medium heat. Stir in flour with a wooden spoon to make a smooth paste. Stir in 1/4 cup of the soup liquid and mix thoroughly. Transfer flour mixture to soup and simmer 2-3 minutes or until soup is thickened and smooth. Increase heat to medium high. Stir in remaining stock, stirring constantly until mixture comes to a boil. Remove from heat and add remaining ingredients, except croutons. Simmer another 3-4 minutes until shrimp are just cooked. Serve with croutons.

2 cups water
1 cup long grain white rice
1 Tbsp. olive oil
1 onion\cooked, chopped
3 cloves garlic, minced
1 lb. recipe-ready crushed tomatoes
1 tsp. dried oregano
1/2 tsp. marjoram
3-3/4 cups chicken stock
3/4 cup dry white wine
1 lb. medium shrimp, peeled and deveined
1 cup frozen corn, thawed
1/2 green bell peppers\cooked, seeded and chopped
1 jalapeño pepper, seeded and minced
1/4 cup cilantro or parsley, chopped
1 lime, cut into wedges

DIRECTIONS:

Boil water in a medium saucepan over high heat. Stir in rice, and salt and pepper to taste. Immediately reduce heat to low. Cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand 10 minutes. Heat oil in a heavy non-reactive saucepan over medium heat. Sauté onion and garlic 4-5 minutes or until they begin to turn golden. Stir in next 5 ingredients. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes. Add remaining ingredients, except cilantro and lime. Season with salt and pepper to taste. Increase heat to medium and simmer 4-5 minutes or until shrimp are pink and just cooked throughout. Divide stew among individual serving bowls. Place 3/4 cup of cooked rice in center of each bowl. Sprinkle with cilantro and serve with lime.

3 qts. chicken stock
1 c. acini di pepe (pasta)
30 pieces sm. meat balls (broiled)
1 tbsp. Italian seasoning
Salt and pepper to taste
Imported Parmesan cheese
Fresh chopped chives or cooked spinach leaves

DIRECTIONS:-

Heat chicken stock, add seasoning, bring to boil. Add acini di pepe, cook until pasta is done. Drop meat balls into heated soup bowl. Top with boiling soup; sprinkle with greens. Serve with Parmesan cheese and hot crusty Italian bread. Serves 6.

Boneless pork shoulder (about 1 1/4 to 1 1/2 lb.), cut into 3/4 inch pieces
1 tbsp. oil
1 lg. onion, diced
2 cloves garlic, minced
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. fennel seed
1/2 tsp. pepper
1 16-oz. can whole tomatoes, broken up
2 c. water
1 med. green pepper, diced
1 sm. zucchini, thinly sliced
1/3 c. sm. pasta (bows, elbow macaroni, or shells)
Grated Parmesan cheese

DIRECTIONS:-

Brown pork pieces with onion and garlic in oil in Dutch oven. Pour off drippings. Sprinkle Italian seasoning, salt, basil, fennel seed, and pepper over pork. Add tomatoes and water. Cover tightly and simmer one hour.

1/2 c. olive oil
1 clove garlic, chopped
1 tbsp. basil
1/2 tsp. red pepper
1/2 c. dry white wine
1 can Italian tomatoes
2 tbsp. tomato paste
8 oz. clam broth or juice
1 pkg. frozen cod fillets
1 pkg. frozen haddock
1 lb. frozen or fresh shrimp, shelled or deveined
4 tbsp. ditali or other sm. pasta
2 tbsp. finely chopped parsley

DIRECTIONS:-

Heat oil in a heavy kettle or Dutch oven; saute garlic, basil, and red pepper until tender. Add wine; simmer about 5 minutes or until liquid is somewhat reduced. Add tomatoes, tomato paste, clam broth, and salt. Simmer, uncovered, 20 to 30 minutes to thicken sauce. Leave fish in blocks; cut into large pieces. Add fish and shrimp to sauce. Cover; simmer 10 minutes or until fish is just done (it will look opaque).
Remove fish to serving dish; keep warm. Add pasta to sauce. Cover; simmer 10 minutes longer or until pasta is tender. Pour over fish in serving dish. Garnish with chopped parsley and grated lemon. Stew maybe ladled over Italian bread or served over rice.

2 lbs. chicken, skin partially removed
6 to 7 qts. water
3 stalks celery with leaves
1 onion
2 tbsp. parsley
1 med. tomato, chopped
1 tsp. thyme
1 tbsp. paprika
1 tsp. peppercorns
1 tsp. pepper
1 tsp. cayenne red pepper
2 bay leaves
2 tbsp. powdered chicken bouillon
6 carrots, pared & cut into lg. pieces
4 red potatoes, pared & quartered
1 (16 oz.) pkg. egg noodles or rotelle pasta
2 tsp. salt (opt.)

DIRECTIONS:-

Place cleaned chicken in 6 quarts of cold water in large soup pot. Bring to a boil. Boil 15 minutes. Turn off heat and skim off the top of the water. Bring water to boil again, add celery, onion, parsley, tomato and spices. Lower heat, cover and let cook for an hour. Add carrots, potatoes, bouillon and 2 cups of water. Cook another 20 minutes until carrots are tender. Cook noodles according to package directions separately, drain. Carefully remove chicken from soup pot and cut into small pieces.
In large soup tureen or bowl combine chicken, half of noodles, carrots and potatoes. Pour soup liquid through large strainer over all. You should have enough for at least 2 large serving bowls. Serve with rye bread. Serves 6 to 8. Extra chicken can be used to make chicken salad. Refrigerate or freeze leftovers.

12 oz. canned tomatoes
4-5 c. water
8-10 potatoes
1 sweet onion
7 celery stalks
1 lb. roast or stew meat
1 tsp. sweet basil
Salt & pepper to taste
2 c. shredded cabbage
3-4 tbsp. beef bouillon
1 c. canned corn
5 carrots
1 1/2 c. alphabet pasta
1 bay leaf
1 tbsp. chop parsley

DIRECTIONS:-

1. Cut roast or stew meat into 1 inch cubes. Fry until browned.
2. In large pot put water, beef bouillon crystals, chopped tomatoes and liquid, meat. Finely chop all vegetables and add to pot. (You can add any number of vegetables, peas, cauliflower, broccoli, etc.)

3. Add seasonings cover and cook for several hours. I cook mine overnight in a crock pot.

4. Add alphabets last.

5. Serve with salad and hot bread.

Note: If you are in a hurry – chopped frozen vegetables (including a square of hash browns) works great. This soup freezes very well. You may substitute chicken and chicken bouillon crystals for the beef.

3 to 3 1/2 lb. chicken (whole or cut up)
1/2 dill weed spice
1/2 dried basil spice
1 sm. onion or onion flakes to taste
Tomato ketchup to taste (in place of tomatoes)
Salt and pepper to desired taste
Vegetables, leftovers (potatoes, carrots, corn, beans, etc.) or store bought
canned mixed vegetables
Noodles or pasta (optional)

DIRECTIONS:-

In a large pot, cook the chicken (covered with water) until very tender (pressure cooker time is about 15 minutes). Let cool (overnight in the refrigerator if you want to remove fat from the broth for a low fat soup, skin chicken, too). Debone the chicken and cut or break into small pieces. Return the chicken and broth to the pot. Add vegetables as desired (and more water if needed to cover sufficiently to have enough soup liquid after cooking.) Flavor with onion, spices, salt, pepper, etc. to taste. Add tomato ketchup to taste. Simmer covered 1 to 2 hours stir occasionally to thicken. Add noodles/pasta during the last 20 minutes of cooking. Serve with toasted cheese sandwiches, delicious!