Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Old-Fashioned Rice Pudding - Microwave (5 out of 5)
- Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
savory Recipes
(Chronologically Listed)
Slim And Savory Spinach Potato Soup
Bring broth, leeks and spinach to a simmer.
Cover and cook 5 minutes.
Add potatoes and cook, covered, 20 minutes, or until potatoes are tender.
Puree half the mixture; return to saucepan.
Stir in butter sprinkles and pepper.
Serve hot or cold.
Savory-Fare Gourmet Sausage With Black Beans And Rice
Saute onions, green peppers and sausage slices in oil in medium saucepan over moderately high heat, until onions are tender.
Stir in remaining ingredients.
Heat to boil, reduce heat.
Cover and simmer for 20 mins.
Remove from heat and let sit for 5 mins.
Before serving.
Garnish with sour cream and chopped green onions.
Savory Zucchini Muffins Ww
Preheat oven to 350f.
In center of kitchen towel arrange zucchini; gather corners of towel to enclose zucchini and squeeze to remove excess liquid.
Combine zuccini, flours, cheese, baking poweder, soda, pepper and salt; set aside.
Combine and whisk together yogurt, eggs, oil and fines herbes.
Add yogurt mixture to flour mixture and stir till blended.
Spray 12 2-1/2″ muffin pan cups with cooking spray.
Fill each about 2/3 full.
Bake in center rack for 20 minutes, or toothpick comes out dry.
Set pan on wire rack and cool slightly.
Invert muffins of wire rack and let cool.
Weight watcher exchanges: 1 fat, 1/2 protein, 1/2 vegetable, 1-1/2 breads, 30 optional calories.
Nutritional analysis per serving: 232 calories, 8 grams protein, 8 grams Fat, 33 grams Carbohydrate, 158 mg calcium, 283 mg.
Sodium, 74 mg.
Cholesterol, 2 grams Dietary fiber.
Calories from fat: 30%.
Fat calories by “rick weissgerber”.
Savory Zucchini Bread
Mix all ingredients, adding zucchini last after other ingredients are well mixed.
Bake at 350f for 25 minutes in a greased 13×9x2-inch pan.
Savory Tomato Soup
Combine potato slices and 1 1/2 cups water in a medium saucepan; cook, stiring occasionally over medium-low heat 25 - 30 mintues or until potato-water mixture is reduced to 1 cup.
Remove heat and set mixture aside.
Drain and chop tomatoes, reserving juice, set tomatoes aside.
Combine reserved juice and wine.
Set aside.
Melt butter in a largeheavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in juice mixture.
Combine tomato puree and 1 cup water, gradually stir into soup mixture.
Stir in chopped tomatoes, onion and next 7 ingredients; cook over low heat 5 minutes.
Add 1 cup potato-water mixture and summer, stirring.
Savory Sliced Sirloin Steak
Preheat broiler.
Pat steak dry with paper towel.
Rub both sides of steak with 1 tablespoon oil.
Place steak on broiler rack or tray 4 inches away from heat.
Broil for 8 to 9 minutes.
Turn steak and broil for 8 or 9 minutes on other side.
Remove steak from broiler and set aside to cool.
Combine 1 1/3 cups oil and the vinegar with all other ingredients except spinach in a glass jar with a tight-fitting lid.
Shake well.
Cut steak into slices 1/4-1/2 inch thick.
Arrange slices in a single layer on a large platter or dish.
Pour oil and vinegar mixture over steak.
Cover with plastic and refrigerate for 8 hours.
Baste steak occasionally with marinade.
Remove steak from marinade.
To serve: arrange a bed of spinach salad on four serving plates.
Place slices of steak on top of spinach.
Serve.
Savory Yogurt Topping
Gently blend all ingredients together.
The maple syrup does not make this sweet; it simply takes off the sharp bite of the yogurt.
Caution: if you overstir strained yogurt, it will become thin.
Serving size: 2 tablespoons.
Savory Tomato Risotto
In a saucepan, bring broth and sauce to a boil; reduce heat and simmer.
In a large saucepan, lightly saute rice in butter, stirring frequently.
Add about 1 1/2 cups heated sauce mixture to rice.
Continue to cook rice over low to medium heat, stirring frequently.
Rice and liquid should maintain a low simmer.
Continue addingheated sauce mixture gradually.
Stir and cook about 25-30 minutes or until rice is tender.
Stir parmesan cheese into risotto.
Rice should be moist and creamy.
Garnish with chopped fresh parsley.
My Additions:
I halfed the recipe since i only had half a jar of spaghetti sauce.
I added 1 onion , cut in large pieces, and 1 clove garlic, crushed, to be sauted with rice.
I added 1 small can of mushrooms or fresh and 1/2 cup dry white wine about half way through the cooking process.
I added 1 can of lump crabmeat about 5 minutes before finishing.
Savory Wild Rice Stuffed Onions
Preheat oven to 400f.
Cut 1/4 unch off both ends of the onion and peel off dry layers.
Bake onions, root end down in baking dish for 30 minutes, or until golden brown.
Let cool and hollow out each onion from top, leaving 1/2 inch shell outer most 2-4 layers.
Chop 1 cup of reserved onion and saute with mushrooms in a medium hot pan for 3 minutes.
Add garlic and apple and saute 3 minutes.
Add parsley, marjoram, lemon juice, paprika, salt and pepper; combine the sauteed mixture with the cooked rice.
Fill each onion shell with rice mixture.
Pour enough stock to cover bottom of onions about 1/2 inch.
Bake for 20 minutes, basting the stuffed onions with stock occasionally.
Makes 6-8 servings depending on which onions you use.
My suggestion on this is that the onions took a lot longer to cook than 30 minutes.
If you want to fix this for a dinner, i recommend that you bake the onions the night before, and then finish up the next evening with the filling.
The onions will also be cool then, instead of working with hot onions that just came out of the oven.
Mmconv.
Savory Skirt Steak With Asparagus Mushroom Ragout
Carefully trim all of the visible fat from the meat.
Rub the steak with the pepper then sprinkle with the vodka and soy sauce.
Place on a plate and cover with plastic wrap.
Reserve 4 plump asparagus spears for garnish.
Cut the remaining asparagus into 1-inch pieces.
Set aside.
Clean and quarter the mushrooms or slice them if they are large.
Heat the olive oil in a heavy skillet over medium-high heat.
Add the mushrooms and shallots and cook for about 2 to 3 minutes until the mushrooms begin to sizzle and release some of their juices.
Add the stock or broth, cover and cook for 5 minutes.
Remove the lid, and cook for about 5 more minutes to evaporate most of the liquid and caramelize the mushrooms.
Add the cut asparagus and cook just to heat through.
Adjust the seasoning.
Keep warm while the steak cooks.
Place a cast-iron grill pan or other heavy skillet over medium-high heat for 2 or 3 minutes to heat.
Add a teaspoon of vegetable oil then place the steak in the pan.
Sear the meat for 4 or 5 minutes, depending on its thickness then flip and cook on the other side another 3 or 4 minutes for medium-rare.
Remove the meat from the pan to a warm plate and loosely cover with aluminum foil.
Let the meat rest in a warm oven, 130 to 150 degrees for 15 to 20 minutes before carving.
To serve, cut a slit, about 3-inches long in the middle of the 4 asparagus spears.
Gently, open up the slit to form a pocket in which the mushroom ragout will be served.
Place a spear on each of 4 serving plates.
Spoon some of the hot ragout into each asparagus “boat”.
Place the meat on a cutting board and slice it thinly against the grain.
Divide the meat between the 4 plates, laying a few of the slices along the edge of the ragout.
Pour any pan juices over each serving of meat.
Savory Tomato Limas
Soak beans in water overnight.
Pour into slow-cooking pot.
Cover and cook on high for 2 hours.
Drain.
Combine onion, garlic, mustard, worcestershire sauce, salt, chili powder, tomato soup, vinegar, and sugar.
Mix with beans in slow-cooking pot.
Top with pork.
Cover and cook on low for 9 to 11 hours.
Savory Skillet Potatoes
In large bowl, toss potatoes, onions and savory herb with garlic soup mix until potatoes are well coated.
In 12-inch nonstick skillet, heat oil over medium-high heat and cook potato mixture, covered, 5 minutes.
Remove cover and cook, stirring frequently, an additional 10 minutes or until potatoes are tender.
Savory skillet potatoes are also terrific with lipton recipe secrets onion or italian herb with tomato soup mix.
Savory Tomato Bread Puddings
Preheat oven to 400 degrees.
In a small saucepan simmer tomatoes, brown sugar, worcestershire sauce, and cayenne, stirring 5 minutes.
In a bowl drizzle butter over bread squares and toss to coat.
Divide bread squares and toss to coat.
Divide bread squares between four 1-cup souffle dishes or custard cups and top each serving with a quarter of tomato mixture.
Bake tomato puddings in middle of oven for 20 minutes.
Savory Wild Rice Dinner Muffins
Preheat oven to 400 fahrenheit stir dry ingredients together.
Beat liquids together in a separate bowl.
Add dry mixture to liquids and stir well.
Divide into 12 oiled muffin tins and bake for 20 minutes or until done.
Reprinted by permission of arrowhead mills, inc.
Savory Skillet Meal
Cut meat into bite size pieces for serving.
Season with salt, dip in flour.
Brown in shortening in skillet.
Place vegetables over top of meat,then add mushroom soup.
Cover.
Keep mixture on medium high until steam escapes freely.
Turn to simmer and cook 50 minutes longer.
Serve.
Savory Thick Greens Soup
Heat the olive oil in a soup pot over medium heat.
Add the leeks and saute until just beginning to wilt, about 1 minute.
Add 1/4 cup of water, cover and simmer 10 to 15 minutes or until tender and wilted.
Add the tomatoes, beans, rice and broth and water.
Bring the liquid to a boil; season to taste with salt and pepper.
Cover the pot and cook gently over low heat until the rice is tender, about 20 minutes.
Meanwhile stem the spinach and mustard greens, rinse them well and chop coarsely.
Add them to the pot and simmer 3 to 4 minutes just until tender.
Adjust the seasoning and serve very hot as is or float cheese crusts on top if you wish.
Cheese crusts: slice some lovely good bread on the bias, toast lightly, then top with grated parmesan or other cheese of choice and melt in toaster oven or broiler.
Savory White Bread Abm
Place all the ingredients in the order listed in an automatic bread machine; select “white bread” and press “start.
Posted by chef on August 19th, 2009 under abm, bread, savory, white | Comment now »Savory Shrimp
Cook bacon; reserve.
Saute celery, onions, green peppers and garlic in bacon fat until soft.
Drain okra; add with tomatoes, catsup and beer.
Simmer till thick.
Add shrimp and bacon.
Heat well.
Season to taste with salt and pepper.
Serve with rice.
From the files of al rice, north pole.
Savory Swiss Steak
Cut steak into 6 serving-size portions.
Coat with a mixture of flour, mustard, salt and pepper.
Using a large frying pan, brown meat in half the butter and oil.
Transfer to crockpot.
Heat remaining butter and oil in frying pan.
Saute onions, carrots and celery until glazed.
Add tomatoes, worcestershire and brown sugar.
Heat, scraping up drippings.
Pour over meat.
Cover.
Cook on low, 6 to 8 hours, or until tender.
Serve meat with cookbook: by lou seibart pappas: isbn 0-911954-11-2.
From the collection of k.
Deck.
Savory Supper Patties
Combine all ingredients.
Form into cakes.
Roll in flour.
Brown in hot fat.