Found this on All Recipes http://allrecipes.com/Recipe/Basil-Tomato-Soup/Detail.aspx
but cut it in half and modified it some...
Ingredients
* 1 (28 ounce) can crushed tomatoes
* 8 oz. chicken broth
* 9 fresh basil leaves, minced
* 1/2 teaspoon sugar
* 1/2 cup whipping cream or milk
* 3 TBSP butter or margarine
Directions
1. In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
Wednesday, November 4, 2009
Tuesday, September 22, 2009
Leftover steak fideo
Tues, 22Sep09
Leftover ribeye steak, diced
2 Carrots, sliced
2 Celery sticks, sliced
1/4 onion, diced
1 package fideo noodles or broken cappellini noodles
1 T. cumin
1 T. oregano
1 beef bouillon cube (Knorrs)
1 can Chipotle diced tomatoes
1 package taco seasoning
1 can red kidney beans
1 cup frozen corn
4 cups water
1 T. olive oil
Fry onion & celery in olive oil about 5 minutes. Add cumin, oregano, and noodles (dry) and fry another 5 minutes. Put the rest of the ingredients in a pot and bring to a boil. Add fried vegetables and noodles. Cook about 10 minutes until heated through and pasta is done. Season with salt & pepper to taste.
Leftover ribeye steak, diced
2 Carrots, sliced
2 Celery sticks, sliced
1/4 onion, diced
1 package fideo noodles or broken cappellini noodles
1 T. cumin
1 T. oregano
1 beef bouillon cube (Knorrs)
1 can Chipotle diced tomatoes
1 package taco seasoning
1 can red kidney beans
1 cup frozen corn
4 cups water
1 T. olive oil
Fry onion & celery in olive oil about 5 minutes. Add cumin, oregano, and noodles (dry) and fry another 5 minutes. Put the rest of the ingredients in a pot and bring to a boil. Add fried vegetables and noodles. Cook about 10 minutes until heated through and pasta is done. Season with salt & pepper to taste.
Pork or chicken schnitzel
Wed, 16Sep09
with Egg noodles & peas & carrots
4 Pork cutlets or thinly sliced chicken breast or thighs
1 cup flour seasoned with Season All
2 eggs, lightly beaten with a tablespoon of water, seasoned with Cavendars
1 cup milk seasoned with Season All or Cavendars
3 cups freshly ground bread crumbs (in food processor) or store bought bread crumbs
1 lemon, cut into wedges
Enough canola oil to fill bottom of fry pan
1 package egg noodles
1 T. parsley
1/3 cup butter + 1 T. for veg.
water to boil egg noodles
1 T. chicken bouillon
Heat oil over medium high heat. Put the flour in a bowl & season it. Beat the eggs with water and seasoning in another bowl. Season milk in another bowl, season bread crumbs in another bowl. Dip cutlets into the milk first, then flour, then egg, then crumbs. Fry cutlets in oil about 4 minutes per side. Place in 275 degree oven to keep warm while frying the rest.
Boil egg noodles per package (I cook with chicken bouillon instead of salt in water) & cook veg per directions. Keep about 1 cup pasta water and add about 1/3 cup butter till melted. Add the noodles back to the butter/water, sprinkle with parsley & serve.
Serve with lemon wedges.
with Egg noodles & peas & carrots
4 Pork cutlets or thinly sliced chicken breast or thighs
1 cup flour seasoned with Season All
2 eggs, lightly beaten with a tablespoon of water, seasoned with Cavendars
1 cup milk seasoned with Season All or Cavendars
3 cups freshly ground bread crumbs (in food processor) or store bought bread crumbs
1 lemon, cut into wedges
Enough canola oil to fill bottom of fry pan
1 package egg noodles
1 T. parsley
1/3 cup butter + 1 T. for veg.
water to boil egg noodles
1 T. chicken bouillon
Heat oil over medium high heat. Put the flour in a bowl & season it. Beat the eggs with water and seasoning in another bowl. Season milk in another bowl, season bread crumbs in another bowl. Dip cutlets into the milk first, then flour, then egg, then crumbs. Fry cutlets in oil about 4 minutes per side. Place in 275 degree oven to keep warm while frying the rest.
Boil egg noodles per package (I cook with chicken bouillon instead of salt in water) & cook veg per directions. Keep about 1 cup pasta water and add about 1/3 cup butter till melted. Add the noodles back to the butter/water, sprinkle with parsley & serve.
Serve with lemon wedges.
Saturday, April 18, 2009
Lucious Cherry-Chocolate Bread Pudding
I made a Bread Pudding with leftover bread, french and sandwich I had laying around. I take this to work because my family really doesn't care for bread pudding. I remembered seeing a recipe somewhere but almost couldn't place it. After looking through several cookbooks, I suddenly remembered it was on the Lucky Leaf Dark Sweet Cherry Pie Filling can. It is wonderful!!!
Lucious Cherry-Chocolate Bread Pudding
6 c. bread cubes (3/4 inch), toasted at 350 degrees for 15 minutes
3 c. half & half
1/4 cup sugar
1 pkg. (12 oz.) white chocolate chips
4 eggs, beaten
1 can (21 oz.) Lucky Leaf Dark Sweet Cherry Pie Filling
In saucepan, heat half and half and sugar until boiling. Remove from heat, stir in chips until melted. Gradually whisk into eggs. Place bread cubes in 2-quart baking dish coated with non-stick cooking spray. Top with custard mixture. Let stand 10 minutes for bread to absorb custard. Drop pie filling over top. Swirl. Some cherries should be visible on bottom of casserole. Bake at 325 degrees for 40 minutes until puffed and golden. If desired, dust with confectioners' sugar. Servings: 8
Lucious Cherry-Chocolate Bread Pudding
6 c. bread cubes (3/4 inch), toasted at 350 degrees for 15 minutes
3 c. half & half
1/4 cup sugar
1 pkg. (12 oz.) white chocolate chips
4 eggs, beaten
1 can (21 oz.) Lucky Leaf Dark Sweet Cherry Pie Filling
In saucepan, heat half and half and sugar until boiling. Remove from heat, stir in chips until melted. Gradually whisk into eggs. Place bread cubes in 2-quart baking dish coated with non-stick cooking spray. Top with custard mixture. Let stand 10 minutes for bread to absorb custard. Drop pie filling over top. Swirl. Some cherries should be visible on bottom of casserole. Bake at 325 degrees for 40 minutes until puffed and golden. If desired, dust with confectioners' sugar. Servings: 8
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