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“Souper” Tomato Bisque

June 29, 2009 by Firehouse Chef  
Filed under Appetizer, Buffet, Easy, Easy Miscellaneous Recipes, No Cook, Soup

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e2809csoupere2809d_tomato_bisque “Souper” Tomato Bisque - An innovative tomato bisque recipe, that is so quick and easy, you will be in shock! Only four ingredients, not counting salt and pepper, Juicy red tomatoes, creamy yogurt, sweet basil, and to “soup”it all up, vegetable juice. It’s a “no cook” recipe, just pop it in the blender, then “chill”.

Prep Time: 5-10 mins
Main Ingredient: Vegetable Juice, Tomato
Difficulty Level: 1

Ingredients to make “Souper” Tomato Bisque

1 1/2 cups vegetable juice cocktail
1 cup plain yogurt
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 Tomatoes

Directions to make “Souper” Tomato Bisque

Step 1:In a blender container, combine vegetable juice cocktail, yogurt, 4 tomatoes, basil, salt and pepper. Cover and blend at medium speed until smooth. Cover and refrigerate several hours to blend flavours

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Spinach Lobster Fruit Salad

June 19, 2009 by Firehouse Chef  
Filed under Boiled, Easy Miscellaneous Recipes, Main Course, Supper

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  Spinach Lobster Fruit Salad - Fresh, dark green, spinach is the base on which this rich, zesty lobster fruit salad is served on. Quickly boiled lobster tails, provide the succulent meat, and then we turned to fruit to complement it all perfectly. A superb hot weather meal!

Prep Time: 15 mins
Cook Time: 5-10 mins
Main Ingredient: Lobster
Difficulty Level: 2

Ingredients to make Spinach Lobster Fruit Salad

3 8 oz lobster tails; fresh or frozen
1 md Pink grapefruit; peeled, sectioned
1 md Orange; peeled and sectioned
1/4 c Orange yogurt
3 tb Orange juice
1 tb Fresh lemon juice
1 ts Grated orange rind
1 ts Grated lime rind
1/8 ts White pepper
4 c Fresh spinach leaves; torn
2 ts Fresh chives; chopped

Directions to make Spinach Lobster Fruit Salad

Step 1:Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections.
Step 2:Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix.
Step 3:Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives.

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Dilled Pasta Salad

June 15, 2009 by Firehouse Chef  
Filed under Easy, Easy Miscellaneous Recipes, Main Course, Salad, Side Dish, Snack

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  Dilled Pasta Salad - This cool, crisp, pasta salad, with subtle dill flavor, gets it’s crispiness from the added fresh, garden vegetables. The make-it-yourself dressing, is so light and yummy, with just a hint of the dry mustard flavor to complement the pasta. A great summer salad.

Prep Time: 5-10 mins
Cook Time: 10 mins
Servings: 4-6
Main Ingredient: Pasta, Garden Vegetables
Difficulty Level: 1

Ingredients to make Dilled Pasta Salad

DRESSING:
1/3 c White wine vinegar
1 tb Olive oil, extra light
1 ts Dill weed
1/4 ts Salt
1/4 ts Dry mustard
1/8 ts Pepper

SALAD:
5 oz (2 cups) whole wheat rotini pasta
1 c Sliced carrots
1 c Cut 1inch, fresh green beans
1/2 c Red bell pepper strips
4 Green onions, sliced (1/2c)
8 Cherry tomatoes, quartered
1/2 c Sliced cucumber
3 oz (1/2 c) cubed low fat mozarella cheese

Directions to make Dilled Pasta Salad

Step 1:In a jar, combine all dressing ingredients, and shake well.
Step 2:Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2-4 minutes or pasta cooking time. Drain; rinse thoroughly with cold water to cool rapidly.
Step 3:In a large serving bowl, combine cooled pasta mixture and remaining salad ingredients. Pour dressing over salad; toss gently.

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Celebration Checkerboard Cake

June 12, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Miscellaneous Recipes

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  Celebration Checkerboard Cake - A scrumptious dessert recipe made out of heavenly melted chocolate, and the sweet light angel food cake. The angel food cake is store bought, so it is as easy to make as it is to eat!

Prep Time: 20 mins
Servings: 8
Main Ingredient: Cake, Chocolate
Difficulty Level: 2

Ingredients to make Celebration Checkerboard Cake

3 Unsweetened chocolate 1 oz Squares or the melted choc
1/2 c White sugar
1/2 c Hot water
1 tb Gelatin,unflavored
2 tb Cold water
4 Egg yolks,beaten
4 Egg whites,beaten
1 ts Vanilla
1 c Heavy cream,(whipping)
1/2 c Almonds, blanched,browned,coarsely chopped
1 lg Angel food cake

Directions to make Celebration Checkerboard Cake

Step 1:Combine hot water, sugar and chocolate in double boiler. Heat until chocolate melts. Stir to blend. Soften gelatin in the cold water and add to chocolate mixture. Stir and cook until smooth and thick-about 5 minutes. Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes.
Step 2:Add vanilla then fold in stiffly beaten egg whites. Cool completely. Whip the cream and fold in nuts. Add to the chocolate mixture.
Step 3:Grease an angel(tube)cake pan. Break cake into egg size pieces. Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used. Cover and let set in refrigerator for about 8 hours. Ice with whipped cream or (Cool Whip)after turning out on serving plate and decorate with browned almonds.
Step 4:The cake can be iced several hours before serving and should be served real cold.

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Chocolate Amaretto-Amaretti Cheesecake

June 12, 2009 by Firehouse Chef  
Filed under Baked, Cake, Dessert, Easy, Easy Miscellaneous Recipes, Snack

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  Chocolate Amaretto-Amaretti Cheesecake - We added the delectable amaretti to this already rich Italian dessert, making it even sweeter. If you ever have a sweet tooth craving, you just can’t seem to satisfy, try this best cheesecake, it works.

Prep Time: 30 mins
Cook Time: 45 mins
Main Ingredient: Chocolate, Cheesecake
Difficulty Level: 3

Ingredients to make Chocolate Amaretto-Amaretti Cheesecake

CRUST:
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate,1 sqare
5 Tbsp sweet butter

FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese
1/4 cup granulated sugar at room temperature
4 eggs (large or extra-large)
1/2 cup heavy cream

Directions to make Chocolate Amaretto-Amaretti Cheesecake

Step 1:(CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.
Step 2:(FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.
Step 3:the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled.
Step 4:NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with.

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Meringue Topped Angel Pie

June 12, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Miscellaneous Recipes, Snack

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  Meringue Topped Angel Pie - This sweet flavored, fruit pie recipe, is sometimes a forgotten classic. We made it as easy as we could for you, included the best recipe for meringue, and now you just have to try it! It’s fresh, light flavor, is the perfect ending for any meal.

Prep Time: 10 mins
Servings: 6-8
Main Ingredient: Lemon, Meringue
Difficulty Level: 2

Ingredients to make Meringue Topped Angel Pie

4 ea Egg Whites
1/4 ts Cream of Tartar
1 c Sugar
1/2 c Sugar
3 tb Lemon Juice
1 ea Lemon,grated rind from
4 ea Egg yolks

Directions to make Meringue Topped Angel Pie

Step 1:MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat until the whites stand in peaks. Add sugar a little at a time, beating well after. Beat for a minute or two after adding all the sugar. Butter & flour pyrex pie plate. Spread the meringue in the plate. Bake 1 hr & 10-15 minutes in a 275 degree oven, then raise temp to 300 degrees and bake for additional 20 minutes.
Step 2:FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in double boiler until thickened. Cool. Whip 3/4 cup of whipping cream and sweeten with 2 T powdered sugar. Cover meringue with half of cream then lemon filling and then the rest of the cream. Leave in refrigerator overnight.

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Creamy Cranberry Jello Salad

June 10, 2009 by Firehouse Chef  
Filed under Breakfast, Buffet, Dessert, Easy, Easy Miscellaneous Recipes, Salad, Side Dish, Snack

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  Creamy Cranberry Jello Salad - This simple salad is always the first bowl empty at every family gathering I have ever brought it to. Tangy cranberries and thick rich sour cream are combined with jello to create this very, very versatile dish.

Prep Time: 5 mins
Cook Time: 0 mins
Main Ingredient: Cranberry, Jello
Difficulty Level: 1

Ingredients to make Creamy Cranberry Jello Salad

1 pk Cherry flavored gelatin
1 Can whole cranberry sauce
1/4 c Pecans
1 c Hot water
1/2 c Diced celery
1 c sour cream

Directions to make Creamy Cranberry Jello Salad

Step 1:Dissolve gelatin in hot water and chill until thickened, but not firm.
Step 2:Break cranberry sauce into small pieces with fork. Add to gelatin with celery and nuts. Fold in sour cream and chill until firm.

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Chilled Zucchini Squash Soup with Herbs

June 2, 2009 by Firehouse Chef  
Filed under Appetizer, Easy, Easy Miscellaneous Recipes, Side Dish, Soup

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  Chilled Zucchini Squash Soup with Herbs - This is an excellent summer recipe! Vegetables are fresher, and something cool with dinner is exquisite. Fresh herbs top it all off delightfully!

Prep Time: 10 mins
Cook Time: 20-30 mins
Servings: 6
Main Ingredient: Squash, Zucchini
Difficulty Level: 2

Ingredients to make Chilled Zucchini Squash Soup with Herbs

4 Medium Zucchini,washed,sliced 1 inch thick
1 Large Yellow Crookneck Squash,washed,sliced 1inch thick
1 Pattypan Squash,quartered **
1 Large Onion,thinly sliced
1 Teaspoon Garlic,finely minced
3 To 3.5 Cups Vegetable Broth
Salt And Freshly Ground White Pepper,to taste 2 Tablespoons Fresh Basil,finely chopped
2 Tablespoons Fresh Parsley,finely chopped
1 Tablespoon Lemon Juice
1 Cup Buttermilk

Garnish
Fresh Basil,chopped
Fresh Parsley,chopped

Directions to make Chilled Zucchini Squash Soup with Herbs

Step 1:In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender
Step 2:Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk. Place in a container, cover and refrigerate for 6 hours or overnight.
Step 3:When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper. Serve chilled, garnished with chopped basil and parsley.
Step 4:**This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash. Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge. It should be firm and without blemishes. It is best to use fresh herbs for this soup.

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