Asian Turkey and Rice Soup

McMahon Window Washing And Gutter Cleaning Food And Wine Group

Hello... McMahon Food and  Wine Group I hope you all had time to make last weeks

Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat).

Here is this week’s recipe. Asian Turkey and Rice Soup

It is a great low-cal soup from Better Homes & Gardens. I have made this soup a few times and it tastes great. It is so easy... for Thanksgiving I made the soup for lunch with freshly cooked turkey breast. However... last week I was lazy and used precook grill chicken breast, and instead of 1 1/2 cups sliced bok choy … I used a 1 ½ cups mix of canned water chestnuts and celery which I did put in the crock pot for the full 4 hours…. I also used the fresh Ginger puree that comes in a squeeze tube….. The soup tasted great. I hope you enjoy this week’s recipe. If you know anyone who would like to be added to this group just let me know.

Better Homes & Gardens

http://www.bhg.com/recipe/poultry/asian-turkey-and-rice-soup

Source: bhg.com

Asian Turkey and Rice Soup

Ingredients

2 14 ounce can reduced-sodium chicken broth

1 pound turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1-inch pieces

2 cups sliced fresh mushrooms (such as shiitake or button)

1 1/2 cups water

2 medium carrots cut into bite-size strips (1 cup)

1/2 cup chopped onion (1 medium)

2 tablespoons reduced-sodium soy sauce

2 teaspoons grated fresh ginger

4 cloves garlic, minced

1 1/2 cups sliced bok choy

1 cup instant brown rice

Lo-mein noodles (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker stir together chicken broth, turkey, mushrooms, the water, carrots, onion, soy sauce, ginger, and garlic.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in bok choy and uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender. Ladle into bowls. If desired, top with lo mein noodles.

Nutrition FactsServings

• Per Recipe 6,

• Calories 166,

• Protein (gm) 22,

• Carbohydrate (gm) 15,

• Fat, total (gm) 2,

Baked French Toast Casserole with Pecan and Wild Blueberry Topping Recipe

Baked French Toast Casserole with Pecan and Wild Blueberry Topping Recipe
Cook Time: 1 hr Prep Time: 1 hr
Yield: 12 servings Inactive Prep Time: 8 hr


Ingredients:
INGREDIENTS:
1 (16 oz) loaf supermarket French or Italian bread, sliced into 1-inch pieces
1 tablespoon unsalted butter, softened (to coat baking dish)
8 large eggs
2-1/2 cups whole milk
1-1/2 cups heavy cream
1 tablespoon granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Topping:
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup packed light brown sugar
1-1/2 tablespoons light corn syrup
1 cup pecans, chopped coarse
1 cup wild Main blueberries (can substitute regular blueberries)

Instructions:
PREPARATION:
1. Casserole: Spread the bread cubes in a baking pan and bake for 15 minutes or until dry and hard at 325 degrees. Pull out of oven to cool.

2. Butter a 13 x 9 inch baking dish and pack the dried bread cubes into it. Whisk the eggs in a large bowl until combined. Then whisk in the milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture over the bread cubes. Cover the entire mixture with plastic wrap and push the bread down into the egg mixture until soft and well coated. Refrigerate overnight.

3. Topping: Stir the butter, brown sugar, and corn syrup together until smooth and then stir in the pecans. Wrap in plastic wrap and also refrigerate overnight.

4. Bake and serve: Unwrap the casserole and bake in a preheated 350 degree oven for 45 minutes. Pull out and sprinkle the blueberries on top, then the pecan topping mixture and bake for another 15 minutes until golden brown and bubbling. Serve immediately with warmed maple syrup.

Brought to you by The Buttonwood Inn

Pesto Cheese Dip

Pesto Cheese Dip

Ingredients

•1 cup Sargento® Ricotta Cheese, any style

•1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan or Parmesan & Romano Cheese

•1/3 cup prepared pesto sauce

•1/4 tsp. salt

•1/4 tsp. pepper

•1 large red or yellow bell pepper, cut into chunks

•6 oz. baby pattypan squash or zucchini squash, diagonally sliced

•4 oz. broccoli florets

•1 head Belgium endive, separated into spears

•2 oz. sugar snap peas or snow pea pods

Directions

1.Combine cheeses, pesto, salt and pepper in a medium bowl; mix well. Transfer mixture into a decorative bowl and chill at least 30 minutes or up to 8 hours before serving.

2.Arrange vegetables on a platter and serve with dip.

Posted in Recipes | Tagged Pesto Cheese Dip

Cannoli Cake ( Sargento® )

Cannoli Cake ( Sargento® )

Ingredients
4 eggs
2/3 cup sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter or margarine, melted and cooled
1/4 cup chopped semisweet chocolate
1 recipe Ricotta Filling
1 recipe Whipped Cream Frosting
Fresh berries or candied cherries, for garnish
Ricotta Filling:
2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
3 Tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semisweet mini chocolate chips
Whipped Cream Frosting:
2 cups whipping cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla

Directions
1.Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
2.To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.
3.To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.
4.Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.

Helpful Tips
This recipe produces a very dense cake layer. The only leavening is the air incorporated into the eggs when beaten. For best results, eggs should be at room temperature before beating with sugar.

Bacon Pear Salad

McMahon Window Washing & Gutter Cleaning Food & Wine Group ( Join Us Today On Facebook )

Bacon Pear Salad

Ingredients

1/3 cup vegetable oil
3 Tbsp. lemon juice
cup (4 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
1 tsp. Worcestershire sauce
1 clove garlic
1/4 tsp. salt
1 large head romaine lettuce, torn
6 slices crisply cooked bacon, crumbled
3 pears, unpeeled and thinly sliced
1/4 cup minced fresh chives
Pepper (optional)

Directions

1.Blend oil, lemon juice, 1/2 cup cheese, Worcestershire sauce, garlic and salt in food processor or blender for 10 seconds.
2.Toss lettuce, bacon and dressing in large bowl. Arrange on salad plates; top with pear slices, chives and remaining cheese. Sprinkle with pepper, if desired.
Up-coming recipes from: Sargento® (everything is better with cheese- and wine too)

Cannoli Cake
Cheesy Hash Brown Casserole
Pesto Cheese DipEngine House Special
Red, White and Blueberry Cheesecake
Cheddary Chicken Pie
Classic Macaroni and Cheese
Italian Grilled Cheese Sandwich
Philadelphia Cheesesteak Sandwich

Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze
Cookies
• 2 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) salt
• 1/2 cup(s) (1 stick) unsalted butter, softened
• 2 cup(s) sugar
• 2 large eggs
• 1 container(s) (15-ounce) whole-milk ricotta cheese
• 3 tablespoon(s) fresh lemon juice
• Grated zest from one lemon
Glaze
• 1 1/2 cup(s) powdered sugar
• 3 tablespoon(s) fresh lemon juice
• Grated zest from one lemon
________________________________________
Directions
1. Heat oven to 375°F. Line two baking sheets with parchment paper
2. Cookies: In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
4. Spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.
5. Glaze: In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours. Pack the cookies in a decorative container.

Veggie Pizza

Veggie Pizza

2 cans (8 oz. each) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup MIRACLE WHIP Dressing
1 tsp. dill weed
1/2 tsp. onion salt
1 cup broccoli florets
1 cup chopped green pepper
1 cup chopped seeded tomato
1/2 cup sliced pitted black olives (optional)
1/4 cup chopped onion
Make It
PREHEAT oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.
BAKE 11 to 13 minutes or until golden brown; cool.
MIX cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.
www.kraftrecipes.com

We hope that you enjoy these weekly recipes. If you have any recipes that you would like to share please send them to us at:
mcmahonwindowwashing-guttercleaning@hotmail.com
You can also add your Facebook friends to our Food and Wine Group so they can receive weekly recipes also.
Please post any notes or comments to any recipes that you have made.