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Warm Spinach Dip - Recipes Qaraqish

Vegetable cooking spray

1 medium onion, chopped (about 1/2 cup)

2 packages (10 ounces each) frozen chopped spinach, thawed and well drained

2 tablespoons all-purpose flour

1 cup milk

1 cup Pace® Picante Sauce

4 ounces shredded part-skim mozzarella cheese (about 1cup)

Tortilla chips or fresh vegetables

Preparation - Warm Spinach Dip - Recipes Qaraqish

Spray a 2-quart saucepan with the cooking spray and heat over medium heat for 1 minute. Add the onion and cook until it's tender, stirring occasionally.

Stir the spinach and flour in the skillet. Gradually stir the milk in the skillet. Cook and stir until the mixture boils and thickens. Stir in the picante sauce and cheese and cook until the cheese is melted. Serve with the tortilla chips for dipping. Warm Spinach Dip - Recipes Qaraqish

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Mom's Famous Chicken Soup - Recipes Qaraqish

3 cups water

3 chicken-flavor bouillon cubes

1 medium onion, coarsely chopped (about 1 cup)

2 medium carrots, cut into 1-inch pieces (about 1 cup)

1 medium potato, cut into 1-inch pieces (about 1 cup)

1 cup frozen peas

1 cup frozen whole kernel corn

1 can (26 ounces) Condensed Cream of Chicken Soup

3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained

4 slices American pasteurized process cheese product

1 tablespoon Louisiana-style hot sauce (optional)

Preparation - Mom's Famous Chicken Soup - Recipes Qaraqish

Heat the water, bouillon, onion and carrots in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Stir in the potatoes, peas and corn. Cook until the vegetables are tender, stirring occasionally.

Stir in the soup and chicken and cook until the mixture is hot and bubbling. Add the cheese. Cook and stir until the cheese is melted. Stir in the hot sauce, if desired Mom's Famous Chicken Soup - Recipes Qaraqish

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Tomato Soup & Grilled Cheese Sandwich - Recipes Qaraqish

2 cans (10 3/4 ounces each) Tomato Soup

2 cans water

8 teaspoons butter, softened

8 slices Pepperidge Farm White Calcium Enriched Sliced Sandwich Bread

8 slices Kraft Singles (American pasteurized prepared cheese product)

Preparation

Heat the soup and water in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

Spread the butter on the bread slices.

Place 4 bread slices, butter-side down, into a 12-inch skillet. Top with the cheese slices and remaining bread slices, butter-side up. Cook over medium heat until the sandwiches are lightly browned on both sides and the cheese is melted. Tomato Soup & Grilled Cheese Sandwich - Recipes Qaraqish

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Picante Cornbread Squares - Recipes Qaraqish

1 package (8.5 ounces) corn muffin mix

1/2 cup Pace Picante Sauce

1/2 cup shredded Cheddar cheese

Preparation - Picante Cornbread Squares - Recipes Qaraqish

Heat the oven to 400°F. Lightly grease an 8-inch square baking pan.

Prepare the corn muffin mix according to the package directions but do not bake. Spread half the batter in the pan. Top with the picante sauce and cheese. Spread the remaining batter on top.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Picante Cornbread Squares - Recipes Qaraqish

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Savory Pot Roast - Recipes Qaraqish

2 tablespoons vegetable oil

1 boneless beef bottom round roast or chuck pot roast (3 1/2 to 4 pounds)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 1/4 cups water

1 envelope (about 1 ounce) dry onion soup and recipe mix

6 medium potatoes, cut into quarters

6 medium carrots, cut into 2-inch pieces (about 3 cups)

2 tablespoons all-purpose flour

Preparation - Savory Pot Roast - Recipes Qaraqish

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned on all sides. Pour off any fat.

Stir the mushroom soup, 1 cup water and soup mix in a medium bowl. Add the soup mixture to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 30 minutes.

Add the potatoes and carrots to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables to a serving platter.

Stir the flour and remaining water in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. Cook and stir until the mixture boils and thickens. Serve the gravy with the beef and vegetables. Savory Pot Roast - Recipes Qaraqish

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Mushroom-Smothered Beef Burgers - Recipes Qaraqish

Recipes Qaraqish

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 pound ground beef

1/2 cup Italian-seasoned dry bread crumbs

1 small onion, finely chopped (about 1/4 cup)

1 egg, beaten

Ground black pepper

1 tablespoon vegetable oil

4 ounces sliced mushrooms (about 1 1/2 cups)

1 tablespoon Worcestershire sauce

1/4 cup water

Preparation - Recipes Qaraqish

Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Season with the black pepper. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.

Heat a 10-inch nonstick skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet.

Reduce the heat to medium and heat the oil in the skillet. Add the mushrooms and cook for 2 minutes or until tender, stirring occasionally.

Stir the remaining soup, Worcestershire and water in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through. Spoon mushroom mixture over burgers before serving. Mushroom-Smothered Beef Burgers - Recipes Qaraqish..

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Chicken Nachos - Recipes Qaraqish

What You'll Need - Recipes Qaraqish

1/2 cup Pace® Chunky Salsa

1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

1 bag (about 10 ounces) tortilla chips

Chopped tomato

Sliced green onion

Sliced pitted ripe olives

Preparation - Recipes Qaraqish

Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.

Spoon the chicken mixture over the chips. Top with the tomato, onion and olives. Chicken Nachos - Recipes Qaraqish

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Chicken & Broccoli Alfredo- Recipes Qaraqish

Chicken & Broccoli Alfredo - Recipes Qaraqish

ingredients

1/2 of a 1-pound package linguine

1 cup fresh or frozen broccoli florets

2 tablespoons butter

1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

preparation

Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Chicken & Broccoli Alfredo- Recipes Qaraqish

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Choucroute Garnie - Recipes Qaraqish

Choucroute — the pickled cabbage that is a cornerstone of Alsatian cuisine — is similar to sauerkraut. One key difference is that choucroute is always cooked in wine. Here, sauerkraut is combined with smoked ham hocks, sausages and potatoes.

ingredients

1 3/4 pounds smoked meaty ham hocks

1 pound fully cooked bratwurst

8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces

2 large onions, chopped

1teaspoon juniper berries (optional)

1 teaspoon whole black peppercorns

10 whole cloves

8 whole allspice

3 bay leaves

3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces

2 2-pound jars sauerkraut, squeezed dry

2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces

1 pound fully cooked knockwurst

2 cups Alsatian Pinot Blanc or other dry white wine

2 pounds small red-skinned potatoes

2/3 cup chopped fresh parsley

Assorted mustards

Prepared white horseradish

preparation

Choucroute Garnie - Recipes Qaraqish

Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)

Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.

Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.

Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

Choucroute Garnie - Recipes Qaraqish

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Duck with Honey - Recipes Qaraqish

ingredients

4 teaspoons (packed) fresh lavender blossoms or 2 teaspoons dried

1 tablespoon fresh thyme leaves

1 1/2 teaspoons coarse sea salt

1/4 teaspoon black peppercorns

1 6- to 6 1/2-pound duck, fresh or frozen, thawed

1 cup canned low-salt chicken broth

3 tablespoons dry red wine

4 tablespoons lavender honey or orange flower honey

4 toasted baguette slices

preparation

Duck with Honey - Recipes Qaraqish

Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture; return duck liver to cavity.Duck with Honey - Recipes Qaraqish

Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Add broth and wine. Return duck to pan. Brush with 2 tablespoons honey.

Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F, about 5 minutes longer.

Transfer duck to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.

Duck with Honey - Recipes Qaraqish

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Grilled Steak - Recipes Qaraqish

When accompanied by the delicious tang of chimichurri sauce, all this steak needs is to be seasoned with salt and pepper and grilled to the desired doneness.

Ingredients

8 T-bone steaks (each about 1-inch thick)

Accompaniment:chimichurri sauce

Preparation

Prepare grill. Pat steaks dry and season generously with salt and pepper. Grill steaks on a well-oiled rack set 5 to 6 inches over glowing coals 4 minutes each side for medium-rare. Transfer steaks as cooked to a platter and let stand 10 minutes.

Serve steaks with chimichurri sauce.

Grilled Steak - Recipes Qaraqish

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Grilled Sea Bass with Tropical Salsa - Recipes Qaraqish

Colorful salsas and relishes made with fresh fruits, vegetables and herbs became popular in this decade of diets. The toppings are light and fresh and packed with flavor-just right with grilled low-fat fish.

Ingredients

1 cup 1/4-inch pieces peeled, cored pineapple

3/4 cup 1/4-inch pieces peeled, pitted mango

2/3 cup 1/4-inch pieces red bell pepper

1/2 cup 1/4-inch pieces seeded tomato

1/3 cup 1/4-inch pieces seeded English hothouse cucumber

1/3 cup 1/4-inch pieces red onion

3 tablespoons minced fresh cilantro

2 tablespoons minced fresh mint

2 tablespoons minced seeded jalapeño chili

2 tablespoons fresh lime juice

6 6-ounce sea bass fillets

Olive oil

Preparation

Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.

Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

Grilled Sea Bass with Tropical Salsa - Recipes Qaraqish...

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Pissaladiere - Recipes Qaraqish

Pissaladiere-Recipes Qaraqish

Pissaladiere - Recipes Qaraqish

Ingredients

For crust

1 1/4 cups all purpose flour

1/2 teaspoon salt

1/4 cup (1/2 stick) chilled unsalted butter, cut into1/2-inch pieces

2 tablespoons olive oil

2 tablespoons (or more) water

For filling

3 tablespoons olive oil

2 1/2 pounds onions, thinly sliced (about 8 cups)

3 garlic cloves, finely chopped

1 small bay leaf

1 teaspoon chopped fresh thyme

1 tablespoon drained capers

20 Niçois olives

16 anchovy fillets

Preparation

Make crust: Mix flour and salt in processor. Add butter and oil. Using on/off turns, process until mixture resembles coarse meal. Using on/off turns, mix in enough water 1 tablespoon at a time to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours.

Make filling: Heat oil in heavy large skillet over medium-low heat. Add onions, garlic, bay leaf and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf. (Dough and filling can be prepared 1 day ahead. Keep dough chilled. Cover and chill filling. Let dough soften slightly at room temperature before rolling out.)

Preheat oven to 425°F. Lightly oil large baking sheet. Roll out dough on floured surface to 11-inch round. Transfer dough to prepared sheet. Crimp edges of dough to form stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.

Bake pissaladière until crust is crisp and golden, about 30 minutes. Transfer to platter and serve.

Pissaladiere - Recipes Qaraqish..

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Carrot Cupcakes with Ginger-Cream Cheese Icing-Recipes Qaraqish

Ingredients

1 cup all purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup sugar

3/4 cup vegetable oil

2 large eggs

1 1/2 cups finely grated peeled carrots

1/4 cup drained canned crushed pineapple in juice

Ginger-Cream Cheese Icing

Candied violets (optional)

Preparation

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.

Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)

Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.

Carrot Cupcakes with Ginger-Cream Cheese Icing-Recipes Qaraqish..

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Walnut Tartlets- Recipes Qaraqish

Ingredients

Pastry Crust Dough

1 cup whipping cream

1/2 cup sugar

1/4 cup (packed) golden brown sugar

1/4 cup honey

1 teaspoon grated orange peel

1/2 teaspoon whole aniseed

1 3/4 cups walnuts, toasted, chopped

Preparation - Walnut Tartlets- Recipes Qaraqish

Preheat oven to 400°F. Roll out 1 pastry disk on floured surface to 6-inch round. Transfer to 4 1/2-inch-diameter tartlet pan with removable bottom. Press crust onto bottom and up sides of pan; trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Repeat with remaining dough disks and 5 more pans. Chill crusts while making filling.

Stir cream and next 5 ingredients in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil until mixture bubbles thickly and color darkens slightly, about 6 minutes. Remove from heat; stir in walnuts.

Place crusts on baking sheet. Divide filling among crusts. Bake tartlets until filling bubbles thickly and crusts are golden, about 25 minutes. Cool tartlets in pans on rack 5 minutes. Remove pan sides while tartlets are still warm. Serve slightly warm or at room temperature.

Walnut Tartlets- Recipes Qaraqish.....

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Kiwi Lime Pie- Recipes Qaraqish

Kiwi Lime Pie- Recipes QaraqishThe tasty, tender graham cracker crust of this light pie subs pumpkin seeds and ground flax (both rich in unsaturated fats) for butter. You won't notice the difference, but your body will! These good-for-you fats readily burn fat off you.

Ingredients

1 tablespoon ground flax

2 tablespoons water

4 graham cracker sheets, broken in half

1/2 cup uncooked old-fashioned oats

2 tablespoons pumpkin seeds

1 14-ounce can sweetened condensed milk

5 egg yolks, beaten

4 teaspoons lime zest

1/2 cup fresh lime juice

4 kiwis, peeled, cut into thin slices

Preparation

Heat the oven to 375°F. Place the flax and water in a small bowl and stir with a teaspoon. Set aside.

In a food processor, grind the graham crackers and oats into fine crumbs. Transfer to a separate bowl.

Using a clean coffee grinder, grind the pumpkin seeds. Add to the graham cracker mixture. Add the flax mixture and stir until a coarse meal forms. Press into the bottom and up the sides of an 8 x 8-inch pie plate.

In a large bowl, place the condensed milk, egg yolks, and lime zest and juice. Whisk well, until a thick, creamlike mixture forms. Pour over the unbaked graham crust and smooth the top with a rubber spatula.

Bake 12 to 15 minutes, until the edges are firm but the center still jiggles when you shake the pan. Remove from the oven and let cool 30 minutes. Decorate with kiwi slices. When the pie is fairly cool, cover with plastic wrap and chill for at least 1 hour, or up to 8 hours, before serving.

Kiwi Lime Pie- Recipes Qaraqish...

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Vegetable Salad with Goat Cheese - Recipes Qaraqish

This recipe can be prepared in 45 minutes or less.

Ingredients

12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)

1/2 cup pitted Kalamata olives or other brine-cured black olives

6 anchovy fillets

1 tablespoon drained capers

1 garlic clove

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

4 green onions (white and pale green parts only), thinly sliced

5 teaspoons chopped fennel fronds (optional)

4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges

1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise

4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled

Fresh basil sprigs

Preparation

Steam potatoes until tender, about 10 minutes. Cool completely.

Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.

Vegetable Salad with Goat Cheese

Recipes Qaraqish

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