GARDEN-FRESH SEAFOOD COCKTAIL RECIPE: HOW TO MAKE IT
For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 6 cups.
Number Of Ingredients 12
Steps:
- Combine the first 9 ingredients. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Refrigerate at least 1 hour, tossing gently every 20 minutes. Serve shrimp mixture in cocktail glasses.
Nutrition Facts : Calories 103 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 619mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 15g protein.
GARDEN SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME
This garden salsa recipe combines ripe ingredients and subtle seasonings to make a real summer treat. —Michelle Beran, Caflin, Kansas
Provided by Taste of Home
Categories Appetizers
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 5 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.
Nutrition Facts : Calories 8 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1 Free food.
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EASY VEGETABLE QUICHE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Breakfast, Brunch, Dinner
Calories 451 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large skillet, melt butter over medium heat. Add onion, mushrooms and squash; cook and stir until tender, 3-5 minutes. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk eggs, cream, salt, rosemary and pepper until blended; pour over cheese. Cover edge of crust loosely with foil. Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.
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