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May 26, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   



Everyday Recipes from Our Recipe Family.


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Today's Recipes -
Multigrain Pasta Recipe | Penne with Herbs Tomatoes and Peas Recipe | BLT Bites Recipe | Chris' Stuffed Cherry Tomatoes Recipe | Stuffed Cherry Tomatoes with Broccoli Filling Recipe Mayo Topped Tomato Slices Recipe | Dale's Lemon Angel Hair Recipe | Bacon Stuffed Cherry Tomatoes Recipe | Chicken Stuffed Cherry Tomatoes Recip
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For Carol re: cherry tomatoes

Multigrain Pasta Recipe

Ingredients
1 lb. box multigrain pasta like Barilla’s Plus
2 1/2 T. organic extra virgin olive oil
2 pints cherry tomatoes
3/4 t. kosher salt
1/2 t. freshly ground organic pepper
2 cloves garlic, thinly sliced
1 1/2 c. torn fresh basil leaves
1/2 c. freshly grated Parmesan (optional)

Directions
Cook pasta. Heat oil. Add tomatoes, 5 min. until they burst. Season w/ salt & pepper. Add garlic. Reduce heat. Continue to cook, stirring occasionally until pasta is done. Add basil to tomatoes and stir. Remove from heat. Put drained pasta in dish. Spoon over Parmesan.
Serves 4 - 6. (Source: Melinda Page & Elizabeth Wells)
Athena in DE ( I hope these directions are correct. i have made this so many times my recipe page has
spots from splashes all over it!)
Athena in DE
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Penne with Herbs Tomatoes and Peas Recipe

8 oz. uncooked penne pasta
1 c. frozen green peas, thawed
3 T extra-virgin olive oil
6 garlic cloves, thinly sliced
3 cups cherry tomatoes, halved
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1/3 c. thinly sliced basil leaves
3 T. chopped fresh flat-leaf parsley
1 oz. fresh Parmesan cheese, shaved ( about 1/4 cup)

Cook pasta. Add peas during last 2 min. of cooking. Drain. Heat large nonstick skillet over med-low heat. Add oil; swirl to coat. Add garlic; cook 4 min. or until begins to brown, stirring occasionally. Increase heat to med- high. Add tomatoes; cook 1 min. Add pasta mixture, salt, pepper to pan; cook 3 min. or until thoroughly heated, stirring occasionally. Stir in basil & parsley. Sprinkle w/cheese.
Serves 4 381 calories.
Athena in DE
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BLT Bites Recipe

Ingredients
16-20 Cherry Tomatoes
1# bacon cooked and crumbled
˝ cup mayonnaise

1/3 cup chopped green onions
3 Tbs. grated Parmesan cheese
2 Tbs. snipped fresh parsley

Directions
Cut a thin slice off each tomato top. Scoop pulp and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients. Mix well. Spoon into tomatoes. Refrigerate for several hours. Yield 16-20 appetizer servings.

A Friend of mine gave me this recipe. It makes a great appetizer or just to snack. I think I ate half of the ones she made. Delicious.
Marion Atlanta
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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to
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Nancy Rogers   


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Here are three stuffed cherry tomato recipes for Carol (5/25 newsletter). The first two are from previous newsletters. Chris' recipe is from 2007 and Pat's from a 2013. I am not sure where I got the third recipe. You can also use the filling from the stuffed tomatoes recipes that appeared in yesterday's newsletter to fill cherry tomatoes, as well as chicken tuna or crab salad. They make great appetizers for any dinner or gathering. You can also chop or dice cherry tomatoes and use them in any recipe that calls for canned tomatoes.
Robbie IN

Chris' Stuffed Cherry Tomatoes Recipe

Ingredients
1 pint cherry tomatoes, washed
8 oz. cream cheese, softened
4 green onions, finely chopped
seasoned salt and pepper to taste
Paprika

Directions
Slice off the top of each tomato and gently scoop out pulp with a small spoon. Combine cream cheese, green onions and seasoned salt together and mix well
with a hand mixer until smooth. Spoon mixture into tomatoes and sprinkle with paprika. The Skinny: Use light cream cheese.
Chris in NM
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Stuffed Cherry Tomatoes with Broccoli Filling Recipe

Ingredients
48 cherry or grape tomatoes (about 2 pints)
1 10-oz. package frozen chopped broccoli, thawed
1/2 cup reduced-fat mayonnaise
1/2 cup nonfat sour cream
1/4 cup grated Parmesan
1/2 teaspoon crushed red pepper
Salt and pepper to taste

Directions
Slice tops off tomatoes; reserve. Use a small spoon or melon baller to scoop out pulp; discard pulp. Invert tomatoes onto paper towels, cover with plastic wrap and refrigerate until ready to fill.

Squeeze as much moisture as possible from broccoli and pat dry with paper towels. Place in bowl of a food processor and add mayonnaise, sour cream, Parmesan and crushed red pepper. Pulse a few times to thoroughly mix, but do not completely puree. Season with salt and pepper, if using.
Spoon 1 tsp. filling into each tomato, mounding filling slightly. Set tops on filling. Serve chilled or at room temperature.
Augusta Pat
Click Here to Print this Recipe


Robbie's Stuffed Cherry Tomatoes Recipe
a vegetarian version of this recipe, try substituting cashews or diced avocado for the bacon.

Ingredients:
2 pints cherry tomatoes
3/4 cup mayonnaise
1/2 cup freshly grated Parmesan cheese (NOT packaged)
1/8 tsp. garlic powder
1/2 teaspoon dried basil leaves
16-oz. pkg. bacon, crisply cooked, drained, and crumbled

Preparation:
Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain. Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. To serve, I like to line the serving tray with parsley to keep the little tomatoes from rolling around. It's very pretty too.
Serves 8
Click Here to Print this Recipe


Broccoli Cheddar Soup Recipe

Serves 6
Ingredients
2 pounds broccoli, cut into florets
1 head cauliflower, stalks removed, cut into florets
1 large onion, chopped
1 (12 oz.) can fat-free evaporated milk
2 cups extra-sharp cheddar cheese, grated
2 cups low-sodium chicken or vegetable broth
2 tablespoons extra-virgin olive oil, divided
1 teaspoon Worcestershire sauce
1 pinch red pepper flakes, optional
kosher salt and freshly ground pepper, to taste

Directions
Heat 1 tablespoon olive oil in a large pan or skillet over medium-high heat and sauté onion until translucent. 5-6 minutes.

Add chopped cauliflower and cook for another 8 minutes, or until tender.

Season with salt and pepper and, if using, pepper flakes, and pour in evaporated milk. Stir to combine.
Use an immersion blender (or transfer to a blender/food processor) and blend until smooth.
Heat remaining olive oil in a large Dutch oven over medium heat and sauté broccoli florets until bright green and tender crisp. 6-7 minutes.

Season with salt and pepper, then pour in chicken broth and bring to a boil. Reduce heat to a simmer and slowly pour in cauliflower puree and cheddar cheese. Add in Worcestershire sauce and stir mixture until melted and smooth. Taste and adjust seasoning, if necessary.

Transfer to bowls and serve immediately.
adapted The Scrumptious Pumpkin
sooooo good
ENJOY !!!
Click Here to Print this Recipe


  


For Grace.
Mayo Topped Tomato Slices Recipe

Make the amount you need:
Tomatoes cut in 1/2" thick slices
Hellman's Mayonnaise
With a dash of curry powder stirred in & some sliced scallions or chives
Chopped stuffed or Ripe Olives added
Dash of oregano & some shredded cheddar
Dash of savoury or Bonne Herbs & a bit of crumbled blue cheese

Directions
Mix up mayo with the addition that suits your meal the best or what you have on hand. Make 1 to 1 1/2
Tablespoon per tomato slice, dollop it on top, & bake on foil lined pan for 10 - 12 minutes. # EZ $
Marilyn in FL
Click Here to Print this Recipe


In the 5-25-15 TNT free recipes, Judy (in Alaska) posted a German Chocolate Pie recipe calling for 1 pkg. of German's sweet chocolate. How many ounces or squares are required?
Thanks, Barb


This note is for Sherry T from the May 25th newsletter.
My husband had open heart surgery 12-1/2 years ago and we were told the same thing. All I did was take my regular recipes and eliminate the salt. I use salt less seasonings a lot and you can't tell there is no salt. I use very little process foods and try to cook the old fashioned way. He is doing very good and will treat himself to baked chips or low fat Pringles for a treat.

Good luck working on your meal plans, but just eliminating the salt altogether is the easiest way that I found.
Judy in VA


For Carol on Coast. Our favorite small tomato recipe. It uses grape tomatoes, but I'd just quarter the cherry ones if halves are too big.

Dale's Lemon Angel Hair Recipe

Ingredients
8 oz. angel hair
2 T. lemon zest
1/4 c.or a bit more fresh lemon juice (don't substitute)
3/4 to 1 c. cleaned cooked or raw shrimp, halved lengthwise
1 heaping c. grape tomatoes, halved
1/2 c. mixed snipped basil, parsley, & mint
1/3 rounded c. pecan halves
1/4 scant c.plain olive oil
3 rounded tsp. minced garlic
Coarse pepper

Start salted water for pasta. Zest lemon into measuring cup, add juice. Set out everything else. Toast pecans in 10" skillet on Medium High heat about 3 minutes, then lift out & reserve. Reduce heat to Medium; add oil, then shrimp, then garlic; cook 1 - 2 minutes. Off heat, add juice. Cook pasta to just al dente; add 2 T. of cooking water to the lemon mixture, then drain pasta well. Return it to the pot & pour lemon mixture over it & toss. Add tomatoes, herbs, & pecans, & grind on salt & pepper. Serve hot or at room temperature to 3 or 4. Not too hard to double.
Marilyn in FL
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For Sherry T.
When we had the same situation with salt, we started using half as much Lawry's Seasoned Pepper instead of the amount of salt called for. It works pretty well in almost everything. Might try it, maybe it will work for you two also.

And, please everybody who likes to experiment, does anyone have a close clone or substitute for Kraft Zesty Italian Dressing? Really need this.
Thanks in advance, Marilyn in FL





Bacon Stuffed Cherry Tomatoes Recipe

Ingredients
1-1/2 lb. bacon, fried crispy and drained.
1/2 c. finely chopped green onion
1/2 c. mayonnaise
24 cherry tomatoes

Directions
Dice bacon; fry crisp. Drain on paper towel and cool. In bowl, mix together bacon, onion and mayonnaise. Remove stems from tomatoes. Place stem side down on a cutting board. Cut tomatoes, making an X so you can scoop out pulp. Invert and drain. Fill with bacon mixture. Chill for several hours.
Sue
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Chicken Stuffed Cherry Tomatoes Recipe

25 cherry tomatoes
1/2 to 3/4 lb. chicken
1/2 c. mayonnaise
1/2 tsp. celery salt
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. parsley
1/2 tsp. Bell's seasoning

Cook and chop finely the chicken. Mix in spices. Add mayonnaise. Wash and cut tops off tomatoes. Hollow out centers of tomatoes. Fill with chicken mix with a spoon or open tip of pastry bag. Handle tomatoes gently to prevent squishing.
Lisa TX
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