Creamy Roasted Tomato & Basil Soup recipe Hi All! The very first time I had REAL tomato-basil soup for the first time at The Noodle Cafe when I was about 12 or 13. This little gem is in a small suburb of Chicago (where I grew up) and to this day it’s still one of my all time favorite restaurants. There are a few reasons for this: 1) The food is amazing. I can rarely say I’ve never had a bad meal when I’m taking about restaurants, but this is one of the very few I can say that about. 2) All of there food is made from scratch…including their pasta (duh) 3) The restaurant itself is teeny tiny…teeny tiny in the best way possible, with only a handful of tables. 4) They have some of the most personal, friendly staff you could ask for, with amazing service. Anyways, this place is known for a few things, there pastas, their caesar pasta salad (yea you’re reading that correctly) and last but not least….their creamy.tomato.basil.soup. Creamy Roasted Tomato & Basil Soup Makes 7 cups Directions: 1.
Thanksgiving In A Bucket Will Be Your New Favorite Tradition Brown Butter Banana Strawberry Bread Can I tell you something about me? This has exactly nothing to do with bananas or butter or bread. Feel free to roll your eyes and skip ahead, if necessary. I used to be a worrier. I thought that worry would save me from every possible pain in the world. Well… let me tell you: worry is no preparation. Let’s be real. I worry about earthquakes in the middle of the night when I’m wearing no bra, my ugliest possible t-shirt, and the most embarrassing pair of panties a girl has ever owned. But I’m changed my expectations. Seriously… what would my day look like if I expected great things instead of disastrous things? I still worry about earthquakes. (What? Do you remember when the strawberry/banana combo really hit its stride? But… well, there’s something undeniably good going on here. Let’s not fight it. Wait. Let’s get down to the real deal. This is banana bread. Brown butter adds depth, nuttiness, and downright deliciousness. Sweet bread. I can’t cook without these shoes. Print this Recipe!
MyFridgeFood - Home Pumpkin S’mores Pudding in a Jar By Lauren Zembron, on October 6th, 2011 The food-on-a-stick trend might have its own book, but food-in-a-jar is just as much fun (if not more so) to eat. Oats in a jar (commonly referred to as OIAJ for those “in the know”) became extraordinarily popular a year or two ago, but there are many other items that can be served in a jar as well; such as this delightful concoction consisting of my Pumpkin Chocolate Pudding, crushed graham crackers, pumpkin marshmallow creme, and toasted mini marshmallows. If you don’t have a kitchen torch, here’s an excuse to pick one up (or order one online). If having one means you can enjoy toasty s’mores at any time… it’s totally worth the $30.00, right? It would also mean that you can easily make this aahhhh-mazing ice cream! As you can see, I like my marshmallows blackened. This parfait was SO much fun to devour! Though it went from this, to this, to this in about… 3 minutes, I loved every single bite. And I’m sure you will too! Pumpkin S’mores Pudding in a Jar
17th Century English Recipes The recipes in this collection have all been transcribed from facsimiles of these original manuscripts: Gourmet medieval & Renaissance cookies from Gode Cookery, perfect for feasts, weddings, receptions, & more. In dozens of delightful & authentic designs. Mudslide and Brownie Trifle Stacking this multi-layered dessert are rich custard layers of chocolate pudding with Kahlua and vanilla pudding with Bailey’s Irish Cream. Cut between those rich layers is a welcoming interruption of tender crushed brownie bits and crunchy roasted almonds. Mudslide and Brownie Trifle Have I told you, I sorta have a thing for mudslides? Yeah, it might or might not be a slight obsession, but let’s not get all analytical here. Along with my mudslide distraction, can you sense a run here? A few notes: If booze in desserts is not your thing, skip it.Too short cut this recipe, you can use boxed pudding. Mudslide and Brownie Trifles Serves 7-8 (in 6.5oz glasses) Ingredients: Chocolate Pudding with Kahlua Layer: 1/3 cup cornstarch1/2 cup granulated sugarPinch of salt3 cups cold whole milk3/4 cups dark chocolate, chopped1/2 cup plus 4 tablespoon of Kahlua1 tablespoon vanilla extract Vanilla Pudding with Bailey’s Irish Cream Layer: Brownie and Almond Layer: Instructions: 1. Assembly:
Appetizer Roll-up Recipes Pastrami Asparagus Roll-Ups "When people first see this appetizer, they're often skeptical about the combination," notes Sharon Waller from Aromas, California. "But once they take that first bite, they're hooked!" Dill Spiral Bites "it takes only six ingredients to roll out these savory pinwheels," says Valerie Belley of St. Veggie Tortilla Pinwheels "These bite-size snacks are delicious anytime of the day," writes Doris Ann Yoder from her kitchen in Arthur, Illinois. Hot Crab Pinwheels "I got the recipe for these crabmeat bites from a friend. Ham & Pickle Wraps I decided to try this recipe on my card club, and it was a big success. Diploma Appetizers After studying this delightful recipe Joanne Shew Chuck sent from St. Reuben Roll-Ups "This recipe turns the popular Reuben sandwich into an interesting and hearty snack," explains field editor Patricia D Kile, Elizabethtown, Pennsylvania. Veggie Pinwheel Appetizers Salmon Pinwheels Bone Slices Fiesta Pinwheels
The Comfort of Eggs in a Basket Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. You mean, we'll be cooking? The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices. What are your go-to quick meals when hunger looms?
Make an Edible Apple Swan! Take the half of the apple that still has the bottom attached, and place it face down on a cutting board. We're going to be making careful cuts into the apple, and I found it was very helpful to use 2 butter knives placed perpendicular to the top and bottom. Now use your knife to carefully cut down into the apple from the top, and just to the right side of the apple core. You should be able to press down until the knife bottoms out on the other 2 butter knives, and then use the butter knives as makeshift spacers to line your knife up, and cut in from the side. When the 2 cuts meet, you may feel a little "pop" as the wedge is released. If not, it means the cuts haven't fully met yet, so just gently wiggle the blade from both directions until the cuts align. Repeat the process on the other side of the apple so that you're left with 2 apple wedges similar to those seen in the pictures.
Pumpkin Chocolate Chip Cookie Pie I made you a pie. Well, okay… I made you the filling of a pie. I bought the crust. I don’t do crusts. But I made croissants so that makes up for it. Way back when I shared a chocolate chip cookie pie that I found on a yellowed scrap of newspaper in my mom’s recipe box… and it literally tasted like a giant chocolate chip cookie. I’ve only made it once since then because if it’s made, it’s eaten. By me. All of it. Just try it. So… I made the pie with pumpkin. I woke up on Sunday morning with one thought in my mind: pumpkin chocolate chip cookie pie. Alright, I sorta do. See, for the last four weeks I’ve been trying to perfect a seriously CHEWY pumpkin chocolate chip cookie. I’m probably the reason for the pumpkin shortage because, um… I think I’ve gone through at least 10 cans trying to perfect these stupid chewy cookies. I’m convinced waking up with pumpkin cookie pie on the brain was the universe’s way of telling me to lay off the cookies. Oh, except for one thing. Not all of it. Print Save
Authentic Chinese Recipes Creamy Blackberry Frozen Yogurt Summer has been so good to us this year. I'm trying desperately to hold on to any remainders of this wonderful season. I've already frozen tons of slices of peaches for a cold winter afternoon when I need a juicy peach cobbler. I'm now making my way through all the blackberries we have close to our house. Creamy Blackberry Frozen Yogurt(printable version) 3 cups fresh blackberries3 cups yogurt cheese (or Greek yogurt)1 can sweetened condensed milk ( 14 ounce can, it's fine if it's a bit more or a bit less)In a blender, puree the blackberries with the sweetened condensed milk.In a medium bowl mix the puree with the yogurt cheese.Pour the mixture in to your ice-cream maker and follow the manufacturer's directions.
Classic Chili con Carne recipe Credit: Photograph by Aaron Graubart The distinctly American dish, chili con carne, is currently having a bit of an identity crisis. Thanks to endless celebrity-chef game-day chili recipes and some 500 annual cook-offs on the international competitive chili circuit, many bowls of meat, peppers, and spices have taken on strange new ingredients. Lemongrass, pineapple, chocolate: Chef and butcher Tom Mylan of Brooklyn's Meat Hook has seen what he calls "the worst kind of fusion," along with dubious commercial chili powders and low-grade meats, while judging chili competitions. To correct this historical undoing, we interrogated three chili-minded chefs about their ideal version of the dish: Mylan; August Schuchman of San Francisco's new temple of American Southwestern cuisine, West of Pecos; and Katie Hagan-Whelchel, of the Napa Valley's Ad Hoc, a Thomas Keller–owned restaurant famous for resurrecting classic old-school dishes. We also consulted the International Chili Society.