Recipes: Dressing: Caesar Salad Dressing

  • 1 egg, slightly beaten
  • ¼ cup fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • ½ cup grated Parmesan cheese
  • 2 medium garlic cloves
  • ½ tsp. Anchovy paste
  • ½ tsp. coarse ground pepper
  • ½ cup corn or vegetable oil

In blending jar, combine all ingredients, except oil, in order listed. Place cover on jar. Blend ingredients on speed 2 for 10 seconds. With blender running, open lid cap and pour oil in slow steady stream into blender. Continue blending until mixture is smooth and well blended. Spoon mixture into glass bowl and cover with plastic wrap; refrigerate until ready to use. Dressing may be kept for up to 1 week.

Makes about 1 cup of dressing.[/print_this]

Tomato Rice Soup

  • 4 cups vegetable broth
  • 2 cups tomato juice
  • 1 jar (141⁄2 oz.) petite dice tomatoes, undrained
  • 1/2 cup uncooked long grain rice
  • 1 medium onion, diced
  • 1/2 cup parsley, chopped
  • 1 tbsp. chopped fresh basil
  • 2 cups frozen whole kernel corn
  • 11⁄2 cups frozen green peas

Combine all ingredients, except frozen corn and peas in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.” Place the lid on the cooker. Set kitchen timer and cook for 25 minutes. Stir in frozen corn and peas; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately. If desired, garnish each serving with grated Parmesan cheese.

Makes about 10 cups 5 servings

Pea and Potato Bisque

  • 1 small onion, chopped
  • 2 medium cloves garlic, minced
  • 2 tbsp. butter or margarine
  • 4 cups chicken broth or stock
  • 2 cups cubed peeled potatoes
  • ½ tsp. ground ginger
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1½ cups frozen peas
  • ¼ cup loosely packed parsley leaves
  • ½ cup heavy cream

In medium saucepan, cook onion and garlic in butter over medium heat until tender. Add chicken broth, potatoes ginger, salt and pepper. Bring to boil. Cover and simmer 8 minutes. Add peas and parsley; continue cooking until potatoes are tender. Remove from heat and let stand at least 5 minutes. Spoon about 2½ cups soup mixture into blender jar. Cover and remove lid cap; replace it ajar with open side facing away. Cover lid with cloth. Blend on STIR until creamy and smooth; pour into measuring cup. Repeat with remaining mixture until all is pureed. Return soup to saucepan; stir in cream. Heat, stirring; do not allow bisque to boil. Serve with a dollop of sour cream, if desired. Garnish with additional chopped parsley.

Makes about 6½ cups.

Classic Chicken Stew

  • 11⁄2 lbs. boneless chicken cut into 1-inch cubes
  • 2 cans (103⁄4 oz, each) condensed cream of chicken with herbs soup
  • 1 cup water
  • 4 medium carrots, cut in 1-inch pieces (about 11⁄2 cups)
  • 4 medium red skin potatoes, quartered
  • 3 stalks celery, thickly sliced (about 11⁄2 cups)
  • 2 medium leeks, halved and sliced
  • 1/2 tsp. coarsely ground black pepper
  • 11⁄2 cups frozen cut green beans

Combine all ingredients, except frozen vegetables in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.” Place the lid on the cooker. Set kitchen timer and cook for 45 minutes. Stir in frozen green beans; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately.

Makes about 10 cups/5 to 6 servings

Chicken Vegetable Soup

  • 6 cups chicken broth or stock
  • 1/2 lb. boneless chicken breast cut in bite size pieces
  • 2 cup frozen mixed vegetables
  • 2 cups medium noodles
  • 1 cup diced sweet potatoes
  • 3/4 cup diced onion
  • 2 tbsp. chopped parsley
  • 1/2 tsp. Rotisserie Chicken seasoning

Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.” Place the lid on the cooker. Set kitchen timer and cook for 20 minutes. Test noodles for doneness. Place the lid back on the cooker. If necessary, cook several minutes longer until noodles are tender. Serve immediately. If desired, serve with hot garlic bread.

Makes about 12 cups/6 servings

Caribbean Black Bean Soup

  • 6 cups vegetable juice drink
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (151⁄4 oz.) whole kernel corn, undrained
  • 1 cup diced ham
  • 1 medium onion, chopped
  • 1 cup halved cherry tomatoes
  • 1/2 cup diced chorizo
  • 1 can (4 oz.) diced green chilies
  • 3 tbsp. chopped cilantro

Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook”. Place the lid on the cooker. Set kitchen timer and cook for 20 minutes. Serve immediately. If desired, garnish each serving with coarsely crumbled tortilla chips.

Makes about 10 cups/5 servings

Spinach Pesto

  • 2 cups packed fresh spinach leaves
  • 1 cup packed basil leaves
  • ½ cup packed Italian parsley leaves
  • ½ cup grated Parmesan cheese
  • ½ cup pine nuts (pignoli)
  • 2 large cloves garlic, minced
  • 1 teaspoon grated lemon peel
  • ¾ cup olive oil

Place all ingredients in workbowl of food processor fitted with cutting blade. Cover and process about 1 minute or until smooth. Stop occasionally to scrape down sides of bowl.

Makes about 1½ cups.

Spinach Dip

  • 1 pkg. (16 oz.) frozen chopped spinach, defrosted and well drained
  • ½ cup canned water chestnuts
  • 4 green onions, cut into 1½-inch pieces
  • ¼ cup parsley leaves
  • 2 large cloves garlic
  • 1 pkg. (16 oz.) large curd cottage cheese
  • 1 pkg. (1.4 oz.) vegetable soup and dip mix
  • 1 cup sour cream

Combine all ingredients, except soup mix and sour cream in processor workbowl fitted with chopping blade. Process using PULSE (P) several seconds to blend. Add soup mix and sour cream; process mixture to desired consistency. Spoon into bowl; cover and chill at least 1 hour to blend flavors. Serve with chips or toasted pita bread.

Makes about 3½ cups.

Mango and Corn Salsa

  • ½ cup orange pepper, cut into ¾-inch chunks
  • ½ cup purple onion, cut in ½-inch pieces
  • 2 to 3 medium jalapeños, seeded and quartered
  • 2 large cloves garlic
  • Juice of 1 lime
  • 1½ cups tomato, cubed
  • 1 large mango, cubed
  • ½ cup fresh cilantro leaves
  • 1 cup canned whole kernel corn

In blender jar, combine pepper, onion, jalapenos and garlic. Place lid on jar. PULSE several times, for about 5 seconds each, to chop ingredients. Add lime juice, tomato, mango and cilantro and PULSE several times until vegetables are chopped and mixture is blended. Spoon mixture into bowl; stir in corn. Cover and refrigerate until ready to serve. Serve with tortilla chips.

Hummus Bi Tahini

  • 1 can (14½ oz.) chick peas, rinsed and drained
  • 2 large cloves garlic
  • 3 tbsp. tahini
  • 2 tbsp. parsley
  • 2 tbsp. olive oil
  • ¹/³ cup fresh lemon juice
  • Salt to taste
  • Olive Oil
  • Chopped parsley

In processor workbowl fitted with chopping blade, combine chick peas and garlic. Process on HIgH (2) until pureed. Add tahini, 2 tbsp. parsley, 2 tbsp. olive oil and lemon juice. Process until smooth. Season with salt to taste. Spoon into serving bowl. To serve, top with additional olive oil and chopped parsley. Serve with toasted pita wedges.

Makes about 2 cups.

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