Ingredients
4 medium onions, chopped
1 package onion soup mix
1 package sharp cheddar cheese, grated
4 slices Italian bread, toasted
Directions
Boil onions in four cups of water over low heat with pot half-covered. When onions are cooked, add soup mix and half of the cheese. Cook for 10 minutes. When ready to serve, put soup in crocks and place toast on top of soup. Add shredded cheese on top of toast. Place soup crocks under broiler on medium heat. Remove when cheese starts to brown.
From Parade magazine, September 2006.
Ingredients
1 ½ lbs carrots, peeled and halved lengthwise
1 lb parsnips, peeled and quartered lengthwise
1 large onion, sliced
3-inch piece fresh ginger, peeled and chopped
6 Tbl unsalted butter
3 Tbl dark-brown sugar
8 cups chicken broth (more, if needed)
salt, to taste
pinch of cayenne pepper
¼ cup crème fraiche, for garnish
Snipped fresh chives, for garnish
Directions
Preheat the oven to 350. Combine the carrots, parsnips, onion and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar. Pour two cups of broth into the pan, cover well with foil and bake until vegetables are tender, about two hours. Transfer the vegetables and broth to a large pot; add the remaining 6 cups of broth, salt and cayenne pepper. Bring to a boil, reduce heat and simmer, partially covered, for 10 minutes. Puree the soup in batches in a blender or food processor, adding more broth if needed. Return the soup to the pot; adjust the seasonings and heat through. Serve each portion dolloped with a teaspoon of crème fraiche and sprinkled with chives.
Ingredients
2 Tbl butter
1 cup leek, cleaned white and light green parts, sliced
3 cups chopped onion
5 cups diced potatoes
2 quarts boiling water
1 lb shredded cabbage
1 clove garlic, minced
2 ½ cups light cream
¾ cup chopped parsley
salt and pepper to taste
Directions
Heat butter in a large soup pot. Add leek, onion and potatoes. Sauté about five minutes, stirring frequently. Add boiling water. Bring mixture to a boil and simmer gently for 30 minutes. Add cabbage and garlic to simmering mixture. Return to boil and simmer 20 minutes. Add cream and parsley and heat to serving temperature. Season to taste with salt and pepper.
Serves six
We prefer this soup only partially blended.
Ingredients
2 Tbl olive oil
3 cups chopped leeks
4 (28 oz) cans diced tomatoes with juices
4 ½ cups chicken broth
6 Tbl chopped fresh dill or 2 Tbl dried
¼ tsp cayenne pepper
½ cup light sour cream
4 oz chilled sharp white cheddar
Directions
Heat oil in large pot over medium heat. Add leeks and sauté until tender, about six minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to a boil. Reduce heat and simmer uncovered until tomatoes are very soft, about 20 minutes. Working in batches, puree soup in a processor until smooth. Return to pot. Bring to a simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream. Garnish with cheese and dill.
The best thing about this soup recipe is anything goes. Everyone has their own version depending on their own tastes. I don’t add the nutmeg. Robin and Adam add sweet potatoes. And everyone agrees that fresh corn really adds something.
Ingredients
3 medium leeks (with 1 inch of green left on)
4 medium carrots
3 medium parsnips
2 Tbl minced garlic
2 Tbl unsalted butter
2 Tbl olive oil
4 cups vegetable broth
6 red new potatoes, cut into 1-inch cubes
8 ripe plum tomatoes, peeled, or 1 (28 oz) can plum tomatoes drained
¼ cup coarsely chopped parsley
1 tsp dried tarragon or thyme
1 tsp ground nutmeg
salt and pepper to taste
Directions
Trim, clean and finely dice leeks, carrots, and parsnips. Combine in a bowl with garlic. Melt the butter with the oil in a large, heavy pot over low heat. Add the diced vegetables and cook, stirring occasionally, until wilted, about 10 minutes. Add the broth and potatoes; cook, covered, over medium-low heat for 10 minutes. Add the remaining ingredients and cook, covered, for 15 minutes. Uncover and cook 15 minutes more to enrich the broth.
Mother’s Day Brunch 2005. The recipe was prepared with Challah and served with a Berry Compote.
1 lb loaf French bread, 1-inch thick slices
8 eggs
2 cups milk
1 ½ cups half and half
2 tsp vanilla extract
¼ tsp ground cinnamon
¾ cup butter
1 1/3 cup brown sugar
3 Tbl light corn syrup
Butter a 9 x 13 baking dish. Arrange bread slices in bottom. In a large bowl, beat together eggs, milk, half and half, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake uncovered for 40 minutes with a cookie sheet below to catch drips.
Ingredients
Instructions
Combine the first six ingredients in a mixing bowl. Using your hands, shape the cheese mixture into a ring shape on a pretty plate, leaving the center empty. Serve with the strawberry preserves in the hollow center and crackers on the outer edge of the ring.
This recipe is good to keep in the fridge for snacking with fresh carrots, cucumbers, or green pepper. It has great flavor!
From “Everyday Italian.”
Ingredients
Instructions
For the Pita
Preheat the oven to 400 degrees. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 Tbl of olive oil, then sprinkle with the oregano and 1 tsp each of salt and pepper. Bake for 8 minutes, then turn the wedges over
and bake until they are crisp and golden, about 8 minutes longer.
For the Dip
Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining ½ tsp of salt and pepper. Pulse on and off until the mixture is coarsely chopped.
With the machine running, gradually mix in the 1/3 cup of olive oil until the mixture is creamy. Season the puree with more salt and pepper to taste.
Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.
The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.
Pineapple Salsa
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Ingredients
Instructions
Stir all the ingredients together, cover and chill until ready to serve. This will keep in the refrigerator for up to two days. Serve with cinnamon-sugar tortilla chips.
English: Golden Flesh Yukon Gold Potato (Photo credit: Wikipedia)
Ingredients (serves 6 to 8)
Instructions
Finely mince garlic and rosemary. Zest and juice the lemon. Add the juice, zest, herbs, and oil to a bowl and whisk everything together.
It’s not necessary to peel the potatoes. Bring them to a boil and let them simmer until they’re soft, probably about 30 minutes depending on the size of your potatoes. To test one, just grab it out of the water with some tongs and pierce it with a fork. The fork should easily go to the center of the potato. When they’re done, let them cool for 15 minutes before handling.
Chop the potatoes, and then mix in the celery, pancetta, parsley, and all of the dressing.
a little of each 