Question: I need a little recipe help!?

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Answer #1:

Asian Grilled Chicken - Click Here


Side dishes:

Mushroom Kabobs - Click Here

Salad

Baked asparagus - put on baking sheet, drizzle with olive oil, sprinkle with sea salt, bake at 350 degrees for 12-14 minutes

Tomato Dill Soup

* 2 tablespoons butter
* 2 cloves garlic, minced
* 1 onion, chopped
* 1 (28 ounce) can peeled and diced tomatoes
* 1/2 teaspoon dried dill weed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 (10.5 ounce) can condensed chicken broth
* 1 bay leaf

1. Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
2. Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

Egg Drop Soup

2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
1 or 2 eggs, lightly beaten
2-4 tablespoons chopped green onion
1/8 teaspoon ground ginger (optional)

Directions

1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
2. Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.





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