by Kelly | Nov 15, 2006 | appetizers
Shrimp Toasts From Gourmet Magazine. 1/2 pound rock shrimp or regular shrimp (peeled and deveined)1 tablespoon finely chopped peeled fresh ginger1 tablespoon Asian sesame oil1 tablespoon rice wine or medium-dry sherryPulse shrimp (ginger, sesame oil, rice wine, and...
by Elaine | Nov 15, 2006 | appetizers
Smoked Salmon Spread Serve at room temperature. 1 8 ounce package cream cheese2 tablespoons sour cream¼ lb. Smoked salmon2 tablespoons fresh lemon juice½ teaspoon ground pepper2 tablespoons chopped parsley2 tablespoons chopped green onion In food processor beat cream...
by Elaine | Nov 15, 2006 | soup
Butternut Squash Soup Terrific with toasted bread. Brown sugarButter1/2 to 1 cup of heavy cream2 lbs. butternut squash1 stalk celery1 carrot1 onion½ teaspoon cinnamonpinch of nutmeg1 tablespoon fresh ginger4 cups chicken broth Cut squash in half length-wise and remove...
by Elaine | Nov 15, 2006 | appetizers
Karen's Smoked Salmon Roulade Ah hell nah, Karen. 1/2 cup crème fraiche (very expensive, sour cream may be substituted)1/2 cup fresh cream cheese (at room temperature)1 tablespoon finely chopped fresh dill leaves2 tablespoons chopped fresh chives1 tablespoon...
by Elaine | Nov 15, 2006 | main course, soup
Chicken Soup with Pasta and Spinach A Grandmom Ricci recipe. 2 teaspoons olive oil1 teaspoon minced garlic (about 1 clove)3 14-ounce cans (Mom used one 48-ounce low-sodium chicken broth2 chicken breast halves (with or without bone and skin—your preference)1-to 2- inch...
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