Just found this one haven't tried it, but sounds de-lish

Marinated Broccoli-Tomato Salad

6 cups broccoli florets, broken into small
Pieces
1 cup cherry tomatoes, halved
1 cup Colby or Monterey Jack cheese
Crumbles
1/2 cup thinly sliced red onions
2 T sunflower kernels
1 T. poppy seed
1/2 cup kraft light raspberry vinaigrette
Reduced fat dressing
2 t. grey poupon mustard
1 T. sugar

Mix broccoli, cherry tomatoes, onions, sunflower kernels and poppy seed in large bowl.
Stir together dressing, mustard and sugar until blended. Pour over broccoli mixture, toss to coat. Refrigerate at least 4 hours or overnight.

Males 8 servings, 1 cup each.

Everyone is posting such yummy recipes. Anyone have a good one for minestrone soup? I made some earlier this week but it was a little lacking in flavor. I used zucchini, canned diced tomatoes (I'm still working on getting plants to stay alive long enough to produce anything, it'll be a while before I can use fresh picked tomatoes :) ), baby corn, carrots, little white pearl onions, red and white kidney beans and some Italian seasoning mix. I'd love some suggestions for improving it next time.

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Originally Posted by justcurious55

everyone is posting such yummy recipes. anyone have a good one for minestrone soup? i made some earlier this week but it was a little lacking in flavor. i used zucchini, canned diced tomatoes (i'm still working on getting plants to stay alive long enough to produce anything, it'll be a while before i can use fresh picked tomatoes :) ), baby corn, carrots, little white pearl onions, red and white kidney beans and some Italian seasoning mix. i'd love some suggestions for improving it next time.

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The ingredients sound good. I always think the most important part of a great soup is the broth. I like to start by boiling water with some meat and bones, along with appropriate seasonings for the type of meat (e.g. poulty seasoning if chicken or turkey), celery tops, and onion. I usually simmer it for a couple of hours. I strain the broth and toss the celery and onions. If the broth still isn't as tasty as I want, I add bouillon cubes.

Had to spread the love Just Looking, but yes, I agree about the broth.

Make your own stock and can it (if you have a pressure canner) or freeze for later use.

Beef bones and water

Boney chicken pieces and water (like necks,wings,backs)

All are cheap and the stock is Great!:D

Edit: I don't like Minestrone, so can't help you there.

I don't like minestrone soup either, something just hits me wrong with that, can't put my finger on it.
But when I make broth I cook the meat first It seems to have better taste and flavor. I get two meals out of it. Make a roast, potatoes, corn and whatever and then use left overs for soup the next day. Same with chicken. Maybe I'm a little lazy too. My son calls it red soup.
I add the roast left overs and tomatoes, onion soup mix, celery. Let simmer a while add any left over vegs. (potatoes, carrots, corn, green beans,peas) your choice and a can of tomato soup to thicken. That's what you call red soup. I have a mex. Soup too , Ill have to dig it out later.

Fruit and Pretzel Dip

Fruit and Pretzel Dip

Cream: 8 0z. Cream cheese
1 stick butter
Vanilla

Add slowly: 3/4 powdered sugar
2 T brown sugar

Stir in: 3/4 cup mini choc. Cips

Chill

Good with strawberries, melons, pretzels

Mexi-chicken Soup

1 32 oz. chicken broth
1 15 oz. can black beans, drained and rinsed
1 15 oz. can golden hominy, rinsed and drained ( I could only find white)
1 cup bottled salsa
1 green sweet pepper, cut into strips
1 4oz. Can diced green chilies
1 T ground cumin
2 1/2 cups chopped cooked chicken
Simmer 20 minutes.
I add a little rice my son likes a lot of extra in his soup.

So, I have now been inundated with tomatoes. :o I made this recipe and really loved it.

Gazpacho Recipe

Ingredients
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice

Method
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.

I'm wondering how it would freeze. I have about 30 tomatoes now, and another 20 or so ready to pick in a few days. I'm also looking for a tomato soup recipe.

I found the best tomato soup recipe - just amazing. I've made 4 pots of it already.

4 cups chopped fresh tomatoes
1 onion, sliced
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
1 cup heavy cream

DIRECTIONS
1.In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend in blender on high speed (I used my power burst setting).

2.In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux (thickening agent, like you are making gravy), cooking until the roux it is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and add the cream.

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Originally Posted by Just Looking

I found the best tomato soup recipe - just amazing. I've made 4 pots of it already.

(I used my power burst setting).

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I have on and off, what the heck, I think I need a new one!:eek:

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Originally Posted by Just Dahlia

I have on and off, what the heck, I think I need a new one!:eek:

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I'm sure on and off would work. I didn't want to show how silly I can be, but be careful when you blend - I've ended up with tomato soup everywhere! :o

Quote:

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Originally Posted by Just Looking

. Season with sugar and salt, and add the cream.

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Hi JLo, wonderful recipe but I would omit the sugar and cream !

Tick

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Originally Posted by tickle

hi JLo, wonderful recipe but I would omit the sugar and cream !

tick

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Hi tick,

The original recipe didn't call for cream, but I saw it in one of the comments. I love creamy tomato soup. :) I know my mom would have used Splenda. I've also added sauteed garlic to a few of the batches. I like recipes that can be altered to taste. I think next time I might even throw in some zucchini.

I love this zucchini bread recipe. It is so moist and yummy and smells wonderful baking!

Hawaiian Zucchini Bread Recipe

1½ hours | 30 min prep

SERVES 6 -8 , 1 loaf

3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup vegetable oil
1/2 teaspoon salt
1 cup chopped pecans
3 cups grated zucchini, drained
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup raisins (optional)
1 cup drained crushed pineapple
Beat together eggs, sugar, vanilla and oil in large bowl.
Add zucchini.
Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture.
Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan.
Bake at 350 degrees for 55-60 minutes .
Makes one loaf. Freezes well.

Now go have some fun!:D:rolleyes::p!!!