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  • 5 Tbsp butter
  • 1/2 cup onion, chopped
  • 5 Tbsp flour
  • 4 cups half-and-half
  • 1/2 bay leaf
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp sugar
  • 1/2 tsp dried oregano
  • 1/2 tsp baking soda
  • 1 can (15 oz) peeled whole tomatoes, crushed with juice
  1. In a stockpot, melt the butter and saute the onions until softened.
  2. Whisk in the flour and stir constantly until paste is smooth.
  3. Gradually add the half-and-half.
  4. Add the bay leaf, salt, pepper, sugar and oregano.
  5. Simmer until the soup is slightly thickened.
  6. In a larger mixing bowl add the baking soda to the tomatoes.
  7. Add the tomatoes to the soup.
  8. Simmer for a few minutes to let flavors blend.
  9. Remove the bay leaf and blend using an immersion blender.
Published: Sunday, February 26th, 2012
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  • 1 large bunch kale, stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced and divided
  • 1/4 cup olive oil, plus extra for drizzling
  • Kosher salt
  • 2 tsp honey
  • Freshly ground black pepper
  • 1 mango, diced
  • 3 Tbsp shelled sunflower seeds
  1. In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt.
  2. Massage the kale with hands until it starts to soften and wilt (about 3 minutes) and set aside.
  3. In a small bowl, whisk remaining lemon juice with the honey and black pepper.
  4. Slowly add the 1/4 cup of olive oil while whisking.
  5. Pour the dressing over the kale, and add the mango and sunflower seeds.
Published: Tuesday, February 21st, 2012
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  • 2 Tbsp butter
  • 1 small onion, sliced
  • 1 can broccoli cheese soup
  • 1/4 cup shredded cheddar
  • 1/3 cup milk
  • 1/8 tsp pepper
  • 4 medium potatoes, cooked and sliced
  1. In skillet over medium heat, melt butter and saute onions.
  2. Stir in soup, milk, cheese, and pepper and heat to boiling.
  3. Add potatoes, reduce heat to low, and cover.
  4. Simmer for 5 minutes, or until hot and bubbling, stirring occasionally.
Published: Monday, February 20th, 2012
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  • 1 10 oz. pkg frozen chopped spinach
  • 3 slices bread, toasted and cubed
  • 1/2 cup Italian breadcrumbs
  • 2 tsp adobo seasoning (or seasoning salt)
  • 2 tsp garlic powder
  • 2 tsp Italian seasoning
  • 1/2 cup grated parmesan
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup butter, melted
  • 3 eggs, beaten
  1. Preheat oven to 350.
  2. In a large bowl combine all ingredients.
  3. Form into balls and place on a greased cookie sheet.
  4. Bake for 20 minutes or until browned.
Published: Sunday, February 12th, 2012
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