Lobster Bisque I The Best Recipes

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Lobster Bisque I

"A rich and delicious soup perfect for those special occasions."

Ingredients :

• 14 ounces raw lobster tail
• 1/3 cup butter, softened
• 7 green onions, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 4 cups fish stock
• 4 sprigs fresh parsley
• 1 bay leaf
• 4 whole black peppercorns
• 2 1/2 cups water
• 1/3 cup all-purpose flour
• 1 3/4 cups tomato puree
• 1 tablespoon sherry
• 1/2 cup heavy cream
• 1 pinch ground nutmeg
• 2 teaspoons chopped fresh tarragon

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H40M

• Cut the lobster tail in half lengthwise.
• Melt half the butter in a pan, add the scallions and onion and cook for 5 minutes, or until soft but not colored. Add the carrot and cook for 2 minutes. Add the lobster halves, fish stock, parsley, bay leaf, peppercorns, the water. Bring to a boil, reduce the heat and simmer for 20 minutes, skimming the surface as required.
• Remove the lobster from the stock, cool slightly and take the meat from the shells. Set the lobster meat aside, crush the shell and return it to the pan. Continue simmering for further 40 minutes. Strain the stock, then strain again through a sieve lined with 2 layers of damp muslin or cheesecloth.
• Cut some thin slices from the lobster to use as a garnish and set aside. In a blender, blend the remaining lobster flesh with a little of the strained stock until smooth. Mix the flour and remaining butter to a paste. Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper, to taste. Mix well.
• Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens. Reduce the heat and simmer gently for 5 minutes. Season to taste and serve garnished with the reserved lobster and some sprigs of tarragon, if desired.

Notes :

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Lisa's Lasagna The Best Recipes

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Lisa's Lasagna

"This is an easy lasagna recipe that anyone can make!"

Ingredients :

• 1 pound lean ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• 2 (6 ounce) cans tomato paste
• 2 1/4 cups water
• 1 pint part-skim ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 8 lasagne noodles, cooked and drained

Instructions :

Prep :	Cook : 7M	Ready in :

• Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
• In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
• Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
• Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
• Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Hot Bean Soup The Best Recipes

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Hot Bean Soup

"This is my favorite soup and is best when served with a Caesar salad."

Ingredients :

• 1 cup pinto beans, drained
• 2 cups garbanzo beans, drained
• 2 cups water
• 1 teaspoon chicken bouillon powder
• 1/4 teaspoon hot pepper sauce

Instructions :

Prep : 1M	Cook : 4M	Ready in : 6M

• Place pinto beans and garbanzo beans in a medium sized stock pot with water. Cook for 5 minutes over medium-high heat and then add chicken bouillon granules. Mix well and add hot pepper sauce.
• Once heated through mash the beans and serve.

Notes :

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Easy Pavlova Popular Recipes

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Easy Pavlova

"In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites."

Ingredients :

• 4 egg whites
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
• 1 pint heavy cream
• 6 kiwi, peeled and sliced

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

Notes :

• Other fresh fruit may be substituted for kiwi, like sliced strawberries, pineapple, mango, or a combination thereof. If you prefer sweetened whipped cream, you may add two teaspoons of sugar while whipping the cream, or to taste.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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Mussel and Potato Stew Tasty Recipes

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Mussel and Potato Stew

"This recipe has an Italian coastal flavor. It's a good first course. Serve with a rustic bread."

Ingredients :

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 pound broccoli rabe, thick stems peeled
• 1/2 cup olive oil
• 4 anchovy filets, rinsed and chopped
• 4 cloves garlic, minced
• 2 1/2 pounds mussels, cleaned and debearded
• 2 tablespoons chopped fresh parsley
• 1/2 cup water
• salt to taste

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H15M

• In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain.
• Bring a saucepan of salted water to a boil. Add the broccoli rabe, and cook until just tender; it should be bright green. Drain well, and cut into 2 inch lengths.
• Combine the oil, anchovies, and garlic in a large, deep skillet. Cook over high heat, mashing the anchovies, for about 1 minute. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Add 1/2 cup water, and season with salt. Cover, and cook until mussels are open. Serve.

Notes :

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Wonderful Fried Fish Tacos The Best Recipes

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Wonderful Fried Fish Tacos

"Beer battered, fried fish tacos served with all the fixings. The fish of choice is cod, but haddock is also a good bet."

Ingredients :

• 1 cup dark beer
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 pounds cod fillets, cubed
• 1 quart vegetable oil for frying
• 20 (6 inch) corn tortillas
• 5 cups shredded cabbage
• 1 cup mayonnaise
• 1/4 cup salsa
• 1 lime, cut into wedges

Instructions :

Prep : 30M	Cook : 10M	Ready in : 45M

• In a shallow bowl, whisk together beer, flour, and salt.
• Rinse fish, and pat dry. Cut into 10 equal pieces.
• In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
• Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa

Notes :

• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Linguine with White Clam Sauce II Tasty Recipes

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Linguine with White Clam Sauce II

"A light clam sauce served over linguini noodles. Healthy, too!"

Ingredients :

• 1 (12 ounce) package linguini pasta
• 3 (8 ounce) cans minced clams, with juice
• 1/4 cup olive oil
• 1 clove garlic, minced
• 3/4 cup chopped parsley
• 2 tablespoons white wine
• 1 teaspoon dried basil
• 1/2 teaspoon salt

Instructions :

Prep :	Cook : 5M	Ready in :

• In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
• In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
• Toss cooked and drained linguini pasta with the clam sauce and serve warm.

Notes :

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Santa Fe Soup The Best Recipes

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Santa Fe Soup

"This soup makes a quick meal that you can make as mild or as hot as you like depending on the stewed tomatoes with chilies that you use. Serve with hot corn bread or warmed flour tortillas."

Ingredients :

• 1 pound ground beef
• 1 pound processed cheese food (eg. Velveeta), cubed
• 1 onion, chopped
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (15.25 ounce) can whole kernel corn
• 2 (15 ounce) cans ranch-style beans

Instructions :

Prep :	Cook : 8M	Ready in :

• Brown ground beef and drain off fat.
• In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Onion Pasta Tasty Recipes

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Onion Pasta

"I came up with this simple, wonderful recipe through trial and error. It really hits the spot and only take minutes to make. My whole family loves it - even my picky 5 year old! So quick, so easy! Garnish with grated Parmesan cheese."

Ingredients :

• 1/2 cup olive oil
• 4 tablespoons butter
• 5 onions, thinly sliced
• 1 teaspoon dried basil
• 1 pinch ground black pepper
• 1 cup water
• 1 tablespoon chicken bouillon
• 1 pound uncooked pasta, cooked according to package directions

Instructions :

Prep :	Cook : 5M	Ready in :

• In a large skillet place oil, butter and onions and cook until golden brown.
• Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
• Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.

Notes :

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Crabmeat and Corn Soup The Best Recipes

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Crabmeat and Corn Soup

A very tasty chowder-type recipe. Delicious any time.

Ingredients :

• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• 2 cups half-and-half
• 1 ¾ cups whole kernel corn
• 1 cup chopped green onions
• 1 pound fresh crab meat
• ½ teaspoon ground white pepper
• ½ teaspoon seasoning salt
• 1 tablespoon soy sauce
• ¼ cup chopped parsley

Instructions :

Prep : 5M	Cook : 8 M	Ready in : 30M

Notes :

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Apple Crunch Pie I The Best Recipes

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Apple Crunch Pie I

"This pie has a delicious sweet crumb topping with a tart, but sweet, apple filling. Eat straight or ala' mode."

Ingredients :

• 1 (9 inch) unbaked deep dish pie crust
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 7 Granny Smith apples - peeled, cored and sliced
• 1 tablespoon lemon juice
• 1/2 cup white sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

• Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
• To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
• To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
• Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
• Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Double Layer Pumpkin Cheesecake Popular Recipes

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Double Layer Pumpkin Cheesecake

"A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream."

Ingredients :

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Instructions :

Prep : 30M	Cook : 8M	Ready in : 4H10M

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
• Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
• Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Zuppa Toscana Popular Recipes

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Zuppa Toscana

"Italian Tuscan sausage soup."

Ingredients :

• 1 (16 ounce) package smoked sausage
• 2 potatoes, cut into 1/4-inch slices
• 3/4 cup chopped onion
• 6 slices bacon
• 1 1/2 teaspoons minced garlic
• 2 cups kale - washed, dried, and shredded
• 2 tablespoons chicken bouillon powder
• 1 quart water
• 1/3 cup heavy whipping cream

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H10M

• Preheat oven to 300 degrees F (150 degrees C).
• Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
• Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
• Remove bacon and crumble. Set aside.
• Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
• Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Potato Soup I The Best Recipes

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Potato Soup I

"This recipe took many winters to perfect, it is especially good with corn bread."

Ingredients :

• 6 potatoes, peeled and cubed
• 1 onion, chopped
• 1 carrot, grated
• 4 slices crisp cooked bacon, crumbled
• salt to taste
• ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 tablespoon margarine
• 1 tablespoon rendered bacon fat
• 4 cups milk
• 3 tablespoons dry potato flakes

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H5M

• Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.
• Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes; bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat.

Notes :

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Terri's Chicken Carcass Stew Tasty Recipes

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Terri's Chicken Carcass Stew

This is a good winter recipe with a Mexican twist, perfect for using up the little shreds left on a supermarket rotisserie chicken.

Ingredients :

• 1 ½ cups shredded, cooked chicken meat
• ½ onion, chopped
• 2 tomatoes, chopped
• 2 (15 ounce) cans white hominy, drained
• 1 (15 ounce) can ranch-style beans
• 1 (7 ounce) can diced green chiles
• ½ teaspoon chili powder
• ¼ teaspoon ground black pepper
• 1 pinch dried oregano
• 4 cups chicken broth
• 2 ½ tablespoons dry potato flakes

Instructions :

Prep :	Cook : 6 M	Ready in :

Notes :

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Conh Chowdah (Corn Chowder) Tasty Recipes

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Conh Chowdah (Corn Chowder)

"A wonderful, filling chowdah!"

Ingredients :

• 1 white onion, chopped
• 4 slices bacon, diced
• 6 ears fresh corn
• 2 quarts heavy whipping cream
• salt to taste
• ground black pepper to taste

Instructions :

Prep : 10M	Cook : 5M	Ready in : 35M

• Remove corn kernels from the ears of corn.
• Saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.
• Add the heavy cream. Heat through over medium low heat. Season with salt and pepper. Serve.

Notes :

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Rich and Simple French Onion Soup Popular Recipes

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Rich and Simple French Onion Soup

"We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation."

Ingredients :

• 1/2 cup unsalted butter
• 2 tablespoons olive oil
• 4 cups sliced onions
• 4 (10.5 ounce) cans beef broth
• 2 tablespoons dry sherry (optional)
• 1 teaspoon dried thyme
• salt and pepper to taste
• 4 slices French bread
• 4 slices provolone cheese
• 2 slices Swiss cheese, diced
• 1/4 cup grated Parmesan cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H5M

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Wisconsin Cheese Soup I Tasty Recipes

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Wisconsin Cheese Soup I

"Do not substitute diet or low fat cheese - it will not have the same rich, creamy texture and flavorful taste. Makes about 2 1/2 quarts soup."

Ingredients :

• 5 tablespoons margarine
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 5 button mushrooms, chopped
• 1/2 cup chopped ham
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch
• 4 cups chicken broth
• 4 cups milk
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon ground mustard
• 2 cups shredded sharp Cheddar cheese
• salt to taste
• ground black pepper to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 35M

• In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
• Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.
• Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot.

Notes :

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Bev's Chocolate Pie Tasty Recipes

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Bev's Chocolate Pie

"This recipe was given to me by a dear friend at a church dinner. This pie never is runny. If you opt to use a frozen prepared pie crust, use the deep dish kind."

Ingredients :

• 2 cups white sugar
• 5 tablespoons unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• 4 egg yolks
• 1/4 cup butter
• 1 recipe pastry for a 9 inch single crust pie
• 4 egg whites
• 1/4 cup white sugar

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H10M

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
• Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
• Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
• Return pie to oven, and bake until meringue is golden.

Notes :

• Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Egg Drop Soup I Popular Recipes

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Egg Drop Soup I

"A family favorite when we're sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!"

Ingredients :

• 4 cups water
• 4 cubes chicken bouillon
• 2 eggs
• 1 teaspoon dried parsley
• 1 tablespoon dried minced onion
• 1 tablespoon cornstarch

Instructions :

Prep :	Cook : 4M	Ready in :

• In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
• Lightly beat eggs together. Gradually stir into soup.
• Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.

Notes :

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My Own Macaroni and Cheese Popular Recipes

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My Own Macaroni and Cheese

"I am one of those people who never follows the recipe, so this recipe is great as it lends itself to that very well. It's also a great dish to throw in all the left over meat and veggies that you may have. Generally I add ingredients until it tastes good."

Ingredients :

• 2 slices bacon
• 4 cups macaroni
• 1 pinch dried basil
• 1 teaspoon olive oil
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup shredded Cheddar cheese
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 1 cup shredded Cheddar cheese
• 1 tomato, sliced
• 2 teaspoons dried basil

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In large pot, cook macaroni pasta in boiling salted water with a pinch of basil and one teaspoon of olive oil until al dente. Rinse with cool water. Drain.
• Meanwhile, use a blender to mash the whole peeled tomatoes. In a large bowl combine mashed tomatoes, 1 cup of the grated Cheddar cheese, chopped bacon and bell green pepper, bacon, and chopped carrots. Mix well. Add the cooked macaroni and toss well to coat evenly.
• Place in 2 quart baking dish. Sprinkle the remaining 1 cup grated Cheddar cheese and 2 teaspoons basil on top. Layer the sliced tomatoes over all.
• Bake in preheated oven for 20 minutes.

Notes :

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Cream Of Garlic Soup Tasty Recipes

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Cream Of Garlic Soup

"This rich garlic soup is sure to be a winner!"

Ingredients :

• 3/4 cup garlic cloves, peeled
• 3 tablespoons olive oil
• 2 1/2 cups chicken broth
• 1 cup white wine
• 2 1/2 cups milk
• 1 cup heavy whipping cream
• 1/2 cup peeled and cubed potatoes
• salt and pepper to taste

Instructions :

Prep : 15M	Cook : 5M	Ready in : 1H25M

• Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
• Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
• Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
• Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

Notes :

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Corn and Potato Chowder Tasty Recipes

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Corn and Potato Chowder

"Rich, creamy soup, great with sandwiches on homemade bread or all by itself."

Ingredients :

• 6 slices bacon, cut into 1 inch pieces
• 1 onion, chopped
• 4 stalks celery, sliced thin
• 2 potatoes, peeled and diced
• 2 1/2 (15 ounce) cans whole kernel corn
• 3 quarts water
• 2 cups non-dairy creamer
• 2 teaspoons onion powder
• 1 teaspoon chicken bouillon powder
• 7 tablespoons all-purpose flour
• 1 cup water
• salt and pepper to taste

Instructions :

Prep : 15M	Cook : 5M	Ready in : 55M

• Render bacon in a skillet and set aside.
• In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
• Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.

Notes :

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Tomato Orzo Soup Tasty Recipes

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Tomato Orzo Soup

"Delicious hearty soup perfect for cold winter days. Orzo Pasta and vegetables make this soup absolutely wonderful. Serve with fresh baked buns or bread."

Ingredients :

• 7 1/2 cups water
• 2 (10.5 ounce) cans vegetable broth
• 2 (10.75 ounce) cans condensed tomato soup
• 5 teaspoons chicken bouillon powder
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1 cup green peas
• 1 1/2 cups uncooked orzo pasta
• 1/2 cup fresh parsley

Instructions :

Prep : 10M	Cook : 8M	Ready in : 40M

• Place water, chicken broth, tomato soup, chicken bouillon, carrots, celery, peas and orzo pasta in large stock pot and bring to boil. Reduce heat and simmer for 30 minutes, or until vegetables are tender. Sprinkle with parsley just before serving.

Notes :

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Walnut Brownie Pie Popular Recipes

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Walnut Brownie Pie

"This is an extra-fudgy pie! Absolutely delicious when garnished with fudge sauce, whipped cream, and a strawberry."

Ingredients :

• 1 3/4 cups walnut halves
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup butter
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 3 tablespoons all-purpose flour
• 1 (9 inch) pie shell

Instructions :

Prep :	Cook : 8M	Ready in :

• Coarsely chop 1 1/2 cup nuts.
• In medium saucepan, over low heat, stir condensed milk, butter or margarine, and cocoa until the butter melts and mix is warm; remove from heat.
• Stir in eggs, flour, vanilla, and chopped nuts; pour into prepared pie crust. Sprinkle top with remaining 1/4 cup walnut halves.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until center is firm. Serve warm or cold garnished with fudge sauce, whipped cream, and a strawberry, if desired.

Notes :

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Linguini with Vegetables Tasty Recipes

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Linguini with Vegetables

"An easy, colorful, dish that takes just 30 minutes. For variety, you can add two cups of chopped, cooked chicken or shrimp."

Ingredients :

• 1 pound linguini pasta
• 3 tablespoons olive oil
• 1 small zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 2 carrots, sliced thin
• 1 red bell pepper, thinly sliced
• 1/2 onion, sliced
• 1 tablespoon salt-free herb and spice blend
• 4 cloves crushed garlic
• 1/4 cup white wine
• 1 tablespoon lemon juice

Instructions :

Prep :	Cook : 3M	Ready in :

• In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.
• Meanwhile, in a large skillet heat olive oil and add thinly sliced zucchini, squash, carrots, red bell pepper, onions, salt-free spice blend, and minced garlic. Cook on medium-high for five minutes, stirring frequently. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes.
• Toss cooked and drained pasta with sauteed vegetables and serve.

Notes :

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Easy Cheesy Cream of Broccoli Soup Tasty Recipes

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Easy Cheesy Cream of Broccoli Soup

This is a fast but delicious soup recipe for those who like broccoli soup but don't like the canned taste. I use light cheese and 98% fat-free soup to reduce the fat content of the soup.

Ingredients :

• 1 (10 ounce) package frozen chopped broccoli
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 ¼ cups milk
• 8 ounces processed cheese food (eg. Velveeta)
• salt and pepper to taste

Instructions :

Prep :	Cook : 2 to 4 M	Ready in :

Notes :

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Cream Soup Base The Best Recipes

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Cream Soup Base

"This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup."

Ingredients :

• 1/2 cup butter
• 6 tablespoons all-purpose flour
• 2 cups milk
• 2 cubes chicken bouillon
• ground black pepper to taste

Instructions :

Prep :	Cook : 8M	Ready in : 15M

• Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
• To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Corn Chowder II The Best Recipes

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Corn Chowder II

"A hearty and colorful cream-based chowder, great as a warm-up to crustless quiche and salad."

Ingredients :

• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1/2 cup chopped onions
• 1 (14.75 ounce) can cream-style corn
• 1 (15.25 ounce) can whole kernel corn
• 1 cup milk
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, minced
• salt to taste
• ground black pepper to taste
• 1/2 cup shredded Monterey Jack cheese
• 1 tablespoon dry sherry
• 1 pinch ground cayenne pepper
• 1/2 teaspoon dried parsley

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H20M

• Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, sherry, cayenne, and parsley, and mix thoroughly. Add milk and cook until thick, raising heat if necessary. Add cans of corn, peppers, grated cheese. Let simmer on low for at least an hour.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Tex-Mex Corn Chowder Tasty Recipes

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Tex-Mex Corn Chowder

"I like things that are a little unexpected and unusual. But easy. Everyone raves about the full flavors and textures of this chowder. For the adventuresome--enjoy!"

Ingredients :

• 1 1/2 cups chopped onion
• 2 tablespoons margarine
• 1 tablespoon all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (16 ounce) package frozen corn kernels, thawed
• 2 cups medium salsa
• 1 (14.5 ounce) can chicken broth
• 8 ounces cream cheese, softened
• 1 cup milk

Instructions :

Prep : 10M	Cook : 6M	Ready in : 40M

• In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
• Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
• Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

Notes :

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French Silk Chocolate Pie I The Best Recipes

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French Silk Chocolate Pie I

"This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like."

Ingredients :

• 1/2 cup butter, room temperature
• 3/4 cup white sugar
• 2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 2 eggs
• 1 prepared 8 inch pastry shell, baked and cooled

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H20M

• Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
• Refrigerate at least 2 hours before serving.

Notes :

• Editor's Note:
• This recipe contains raw eggs; some stores sell pasteurized-in-the-shell eggs which would work well in this recipe. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.

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Rockin' Oysters Rockefeller The Best Recipes

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Rockin' Oysters Rockefeller

"This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'"

Ingredients :

• 48 fresh, unopened oysters
• 1 1/2 cups beer
• 2 cloves garlic
• seasoned salt to taste
• 7 black peppercorns
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces fontina cheese, shredded
• 8 ounces mozzarella cheese, shredded
• 1/2 cup milk
• 2 teaspoons salt, or to taste
• 1 teaspoon ground black pepper
• 2 tablespoons fine bread crumbs

Instructions :

Prep : 30M	Cook : 16M	Ready in : 1H

• Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
• Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
• Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
• Bake until golden and bubbly, approximately 8 to 10 minutes.

Notes :

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Sauceless Spaghetti The Best Recipes

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Sauceless Spaghetti

"Try this recipe for a change of pace with vegetables, pepperoni, and cheese. Try serving with and side green salad and garlic bread!"

Ingredients :

• 2 (8 ounce) packages angel hair pasta
• 2 tablespoons olive oil
• 2 cups chopped green bell pepper
• 2 cups chopped onion
• 16 ounces sliced pepperoni sausage
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Instructions :

Prep :	Cook : 8M	Ready in :

• In a large pot with boiling salted water cook angel hair pasta until al dente. Drain well.
• In a large skillet over medium heat saute the chopped green bell peppers and onion in olive oil until tender. Stir in pepperoni slices until soft and heated through.
• In a large bowl combine the drained pasta, sauteed vegetables ,and grated mozzarella and Parmesan cheese. Stir to evenly distribute ingredients. Pour out into a 2 quart microwave and oven safe dish.
• Bake at 350 degrees C (175 degrees C) for 20 minutes. If using microwave, cook for 2 to 3 minutes.

Notes :

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Pasta Salad II Popular Recipes

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Pasta Salad II

"My sister-in-law gave me this recipe years ago. It is the only pasta recipe I really like, and my daughter is always asking me to make it. She prefers more favor, so she adds additional zesty Italian salad dressing to her serving."

Ingredients :

• 1 (16 ounce) package rotini pasta
• 8 ounces Monterey Jack cheese, cubed
• 3 3/4 teaspoons Old Bay Seasoning TM
• 1 cup zesty Italian dressing
• 1 (6 ounce) can sliced black olives
• 1 large cucumber, chopped

Instructions :

Prep :	Cook : 8M	Ready in :

• Cook rotelle pasta in boiling salted water until al dente. Rinse with cool water, and drain well.
• In a large bowl mix together the cubed Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers.
• Add the drained and cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix well.
• Refrigerate for several hours before serving.

Notes :

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Brown Sugar Pie I Popular Recipes

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Brown Sugar Pie I

"Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun. Delicious!!"

Ingredients :

• 6 tablespoons all-purpose flour
• 2 cups packed brown sugar
• 1 1/2 cups evaporated milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
• Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

Notes :

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Popcorn Soup (Corn Chowder) Popular Recipes

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Popcorn Soup (Corn Chowder)

"This will be a recipe that you won't lose--it is SO good! Kids will love the idea of using popped corn instead of croutons on top. "

Ingredients :

• 1/2 cup butter
• 1 onion, chopped
• 1 tablespoon dried parsley
• 1/4 cup all-purpose flour
• 2 quarts half-and-half cream
• 2 (15.25 ounce) cans whole kernel corn
• salt to taste
• ground black pepper to taste

Instructions :

Prep :	Cook : 8M	Ready in :

• Saute onion in butter with parsley flakes until onion is tender, about 8 minutes.
• Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
• Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.

Notes :

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Absolutely Ultimate Potato Soup The Best Recipes

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Absolutely Ultimate Potato Soup

"I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)"

Ingredients :

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• salt and pepper to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 50M

• In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
• Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
• In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Easy Egg Tarts Tasty Recipes

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Easy Egg Tarts

"This recipe is super simple to prepare. The result is great! anyone can make it. I'm sure you will be surprised! It tastes fantastic! Yummmmm!"

Ingredients :

• 25 (2 inch) unbaked tart shells
• 5 eggs
• 1 cup white sugar
• 1 1/4 cups water

Instructions :

Prep : 10M	Cook : 12M	Ready in : 30M

• Preheat oven to 400 degrees F (200 degrees C).
• Dissolve sugar in water. Beat in eggs.
• Divide into tartlet shells and bake at 400 degrees F (200 degrees C) for 20 minutes.

Notes :

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Taco Soup III Popular Recipes

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Taco Soup III

"A hearty bean soup with a spicy taco flavor. Garnish with cheese and sour cream."

Ingredients :

• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can white hominy, drained
• 1 (1.25 ounce) package taco seasoning mix
• 1 (1 ounce) package ranch dressing mix
• 1/4 cup shredded Cheddar cheese (optional)
• 1/4 cup sour cream (optional)
• 1 1/2 cups water

Instructions :

Prep :	Cook : 6M	Ready in : 2H30M

• In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned drain grease from pan.
• Add canned tomatoes, kidney beans, hominy, taco seasoning and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency)
• Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.

Notes :

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Grandma's Secret Pie Crust Tasty Recipes

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Grandma's Secret Pie Crust

"The secret's out! A great basic pie crust recipe."

Ingredients :

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 1/4 cups shortening
• 1 egg, beaten
• 1 tablespoon distilled white vinegar
• 4 tablespoons water

Instructions :

Prep :	Cook : 16M	Ready in :

• In large bowl mix flour and salt. Cut in shortening with two butter knifes.
• In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
• Roll out dough, and fit into two 9 inch pie pans.
• Bake at 425 degrees F (220 degrees C) for 12 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Ham Skroodle Salad The Best Recipes

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Ham Skroodle Salad

"This savory-spicy side dish, is a very colorful salad. It can also be enjoyed as a light lunch or supper entree."

Ingredients :

• 1 1/2 cups uncooked tri-color spiral pasta
• 4 cups chopped ham
• 1 1/2 cups broccoli florets
• 1/2 cup chopped red onion
• 1/3 cup white sugar
• 3 tablespoons prepared mustard
• 1 1/2 teaspoons salt
• 1 1/4 cups vegetable oil
• 1/3 cup distilled white vinegar
• 1 cup halved cherry tomatoes

Instructions :

Prep :	Cook : 8M	Ready in :

• In small bowl, whisk together sugar, mustard, and salt until well blended. Whisk in oil, a small amount at a time. Whisk in vinegar, a small amount at a time. Set dressing aside.
• Cook pasta according to package directions. Drain, rinse with cold water, and drain again. Transfer to large bowl.
• Add ham, broccoli, and onion to the pasta. Toss lightly with dressing to coat evenly. Cover, and refrigerate at least 2 hours. Garnish with tomatoes.

Notes :

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Long Soup Tasty Recipes

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Long Soup

"A touch of East Asian in this soup, hope that you will like it as much as I do."

Ingredients :

• 1 1/2 tablespoons vegetable oil
• 1/4 small head cabbage, shredded
• 4 ounces lean pork tenderloin, cut into thin strips
• 1/2 teaspoon minced fresh ginger root
• 6 cups chicken broth
• 2 tablespoons soy sauce
• 8 fresh green onions, chopped
• 4 ounces dry Chinese egg noodles

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

• Using a large skillet or wok, heat oil over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, approximately 5 minutes. Stir in ginger.
• Add chicken broth and soy sauce and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
• Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

Notes :

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Italian Rice Pie I Tasty Recipes

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Italian Rice Pie I

"This recipe was acquired by myself from a friend in 1986. It is originally from Naples, Italy. Italian Rice Pie is a tradition for my family on Easter. When I was young, the week prior to Easter was one full of activity in the kitchen. My mother and her sisters would prepare all the food in advance which was then laid out on the table Saturday morning. The local parish priest would come and bless the food for all to enjoy on Easter Sunday after mass!"

Ingredients :

• 9 eggs
• 1 1/2 cups white sugar
• 2 pounds ricotta cheese
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 1 cup cooked white rice
• 1 (15 ounce) can crushed pineapple, drained

Instructions :

Prep :	Cook : 8M	Ready in :

• Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
• Pour into a 9 x 13 inch buttered pan.
• Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.

Notes :

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Pear Pie I The Best Recipes

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Pear Pie I

"This is a nice change from fresh apple or peach pies. Bartlett pears are recommended."

Ingredients :

• 1/2 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 7 pears - peeled, cored and sliced
• 2 (9 inch) unbaked pie crusts
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon white sugar

Instructions :

Prep :	Cook : 8M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine first amount of sugar, flour, ginger and cinnamon. Add pears and toss.
• Place mixture in uncooked bottom shell, sprinkle with lemon juice and top with unbaked pastry. Cut slits in top and sprinkle with second amount of sugar.
• Bake on bottom shelf of oven at 350 degrees F (175 degrees C) for 60 minutes, or until pears are cooked and crust is browned. Let cool and serve.

Notes :

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Easy Fettucine Alfredo Tasty Recipes

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Easy Fettucine Alfredo

"A quick, easy, and delicious low calorie Alfredo sauce that the family will love! Garnish with fresh basil and grated Parmesan cheese."

Ingredients :

• 8 ounces dry fettuccine pasta
• 1 tablespoon olive oil
• 1 cup evaporated skim milk
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1 1/2 lemons, juiced
• 1 pinch ground black pepper

Instructions :

Prep :	Cook : 4M	Ready in :

• Cook pasta according to package directions. Drain; immediately return to pan. Add olive oil; toss to coat. Add evaporated milk, 1/3 cup Parmesan cheese, dried basil, lemon juice, and pepper. Cook over medium-high heat until bubbly, stirring constantly. Top with additional Parmesan cheese and fresh basil.

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Minestrone Soup II The Best Recipes

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Minestrone Soup II

"This is a wonderful minestrone soup that 's filled with tons of vegetables. Feel free to add different vegetables or ingredients. Serve with grated Parmesan cheese."

Ingredients :

• 4 slices bacon
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1/3 pound ground beef
• 1 cup minced celery
• 1 cup cubed carrots
• 2 cups tomato puree
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (14 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 5 cups water
• 1/4 cup red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and pepper to taste
• 1 cup chopped zucchini
• 2 cups spinach, rinsed and sliced
• 1 cup uncooked spinach pasta
• 1 (15 ounce) can garbanzo beans, drained
• 1/4 cup chopped parsley

Instructions :

Prep :	Cook : 6M	Ready in :

• In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
• Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

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