All posts by Sharon

Soups, Vegetarian

Best Corn Chowder

September 8, 2011 Sharon Leave a comment

64 oz Chicken Broth

6 potatoes – peeled and cubed small

1 carrot – peeled and diced tiny

1 tube frozen creamed corn

4 scallions, sliced

dash each ground black pepper, dried minced onion, sugar

1 cup half & half

3 tablespoons butter

1/4 cup diced cooked ham or crumbled cooked bacon

In a large pot, bring broth to a boil. Add potatoes, creamed corn, carrots and whites of scallion onions, dried onion, pepper and sugar. Slowly boil 30 minutes, stirring occasionally. Stir in ham (or bacon) and green onion tops. Blend in batches leaving some chunks – or using immersion blender, blend slightly. Stir in half & half and butter. Keep warm until serving. Do not return to boil.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

8 Servings

Dressings

Spicy Thousand Island Dressing

September 8, 2011 Sharon 1 Comment

1/2 cup mayonnaise

2 tablespoons ketchup

1 teaspoon chile paste

2 tablespoons sweet pickle relish

2 teaspoons green olives, with pimentos, coarsely chopped

Whisk together mayonnaise and ketchup, chile paste, pickles and olives in a medium bowl. Dressing can be refrigerated in an airtight container up to 1 week.

8 Servings

Dressings

Ranch Dressing

September 8, 2011 Sharon Leave a comment

1 clove garlic

coarse salt, and freshly ground pepper

1/2 cup buttermilk

juice of 1 lemon

3/4 cup sour cream

1/4 cup mayonnaise

1 tablespoon fresh parsley, chopped

1 tablespoon fresh chives, snipped

Mash garlic and 2 pinches of salt to a paste using the flat side of a knife. Transfer to a medium bowl. Add buttermilk, lemon juice, sour cream, mayonnaise, parsley, and chives; whisk to combine. Season with pepper.

8 Servings

Bacon, Potato Salad, Potatoes, Salads, Side Dishes

Potato Salad – Emeril’s Recipe

September 8, 2011 Sharon Leave a comment

14 red potatoes, about 2 1/2 pounds

8 slices bacon, crisp cooked, crumbled

6 hard boiled eggs, peeled and coarsely chopped

1/3 cup red onions, finely chopped

1/3 cup celery, finely chopped

1 –12 oz. jar ranch dressing , Marie’s brand is good

2 tablespoons fresh parsley, chopped

Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

8 Servings

Dressings, Mexican, Salads, Sauces