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Broccoli Cheddar Soup in a Bread Bowl

Broccoli Cheddar Soup in a Bread Bowl
November 6, 2009 | Print | E-mail | Filed under bread, cheese, soup I have an unhealthy addiction to Panera’s broccoli cheddar soup in a bread bowl (I have an unhealthy addiction to fresh, warm bread in general). But the soup is great too; perfect for cold, rainy days when all you want to do is curl up on the couch with a blanket and a good movie. 1/4 cup butter1/2 chopped onion1 clove garlic, minced1/4 cup flour1 cup half-and-half1 cup milk2 cups chicken stock1/2 lb fresh broccoli, chopped1 cup carrot, shredded and chopped1/4 tsp nutmeg1/4 tsp cardamom8 ounces grated sharp cheddar cheese4 ounces grated colby jack cheeseSalt and pepper to taste First, prepare the bread bowls. For the soup, sauté the onion and garlic in the butter over medium heat. Remove the onions and add in the flour, stirring constantly. Add the onion and garlic back in, along with the broccoli and carrots. While the soup is simmering, bake the bread for 30 minutes, and then remove to a wire rack to cool. Leave a Reply Related:  Cooking

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.

Cheesecake Recipes - Easy Cheesecake Recipes at WomansDay.com Whipped, mixed, baked or frozen, at one point or another, most of us have lingered in our love affair with cheesecake. Here, we have 15 suggestions that might pull you back into a dangerous remission, glistening in all their creamy glory. We've got something for everyone, from raspberry-swirled to peanut butter-flavored; from no-bake fruitcake to bite-size bars; from tiramisu to pie. Go ahead—but don't say we didn't warn you. Recipes: Caramel Macchiato Cheesecake Mocha Cheesecake Bars Layered Pumpkin Cheesecake Orange-Chocolate-Swirl Cheesecake Bars Brownie Cheesecake Mini Peanut Butter Cheesecakes Tiramisu Cheesecake Triple Chocolate Cheesecake Almond Cheesecake with Three Sauces No-Bake Berry-Orange Cheesecake Pie Raspberry Cheesecake Bars Cappuccino Cheesecake Cherry Cheesecake Pie Mango, Lime, and Ginger Cheesecake Lemon Cheesecake

Thanksgiving In A Bucket Will Be Your New Favorite Tradition Roasted Carrot Soup - Thyme of Taste Well it’s kinda a wintry blustery kind of day over here in the Willamette Valley. Holding down the fort inside the house and needed something more than just P B and J, I noticed we had a large bag of carrots just sitting there in the vegetable crisper. I have to say I always love the rich concentrated carrot flavor of braised carrots from doing a roast this time of year, Yummmm! Well with just some basic staples, some fresh chives out of the garden, and a dollop of sour cream, thought I could make something great to have around for the next couple of days. Well here we go every one, my take on a Roasted Carrot Soup. Author: Andrew Prather Prep time: 20 mins Cook time: 1 hour 30 mins Total time: 1 hour 50 mins Serves: 4-8 Simple and easy way to make a delicious soup with great flavor 2 pounds carrots32 oz chicken stock1 medium onion3-5 cloves garlic2 Table spoons of extra virgin olive oil2 sprigs rosemarySour cream and chives for garnsih

Summer Recipe: No-Bake Strawberry Icebox Cake Recipes from The Kitchn See this? This is such an easy dessert. It looks a little fancy, doesn't it? Don't be put off. It only takes a few ingredients, and it doesn't even involve turning on the oven. I am a huge fan of icebox cakes (I even wrote a book about them!). Icebox cakes do usually call for some store-bought ingredients, but I like to tweak classic recipes to avoid boxed puddings and use simpler whipped cream or homemade custard. We recently gave you a basic formula for making a no-bake cake out of graham crackers, whipped cream, and any fruit. → Read More: How To Make a No-Bake Icebox Cake This particular icebox cake is just as simple as it gets, inspired by the buckets of strawberries at the markets in late spring, and by my favorite dessert: strawberry shortcake. The whole cake is drizzled with a quick, simple chocolate ganache, and garnished with whole strawberries. If you like icebox cakes, I'd love to share my book with you. → Buy Faith's Book! Serves 8 to 12 Recipe Notes

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!

Double Rainbow Cake Jelly Shot My own August birthday may have also come into play. Regardless of the impetus, visions of tiny jelly shot “cakes” have been dancing in my head for weeks, so clearly the Tablespoon.com gang couldn’t avoid the Double Rainbow Cake Jelly Shot had they tried! (Luckily, they were all for it!) Although I’m usually a classic cocktail fan, there are times when a sweet, fun girly drink is just the ticket. As such, I’ve sustained a high level of excitement about cake-flavored vodka - the taste is unbelievably pastry-like - without adding a sticky, syrupy, gloopy texture. These little jelly shots look ornate, but are simple to make – the most important thing to remember is the timing for each layer. The jelly shots are topped with a touch of frosting – a dollop of whipped cream would also be great – and, of course SPRINKLES are a must, regardless. Hope you enjoy! Cheers and XO, Michelle

MyFridgeFood - Home Golden Cauliflower Soup Oct 24, 2012 Posted by Mel on Oct 24, 2012 in Blog, Recipes, Soups, Veggies | 85 comments Golden Cauliflower Soup It’s not exactly soup weather in Austin yet. The temperature is still annoyingly hovering in the high 80s, and the stack of (super cute) sweaters I bought a few weeks ago sits on my shelf, mocking me and the life choices that brought me to the land of perpetual flip flops and the (questionable) glory of swimming holes. But that doesn’t mean that I can’t eat soup. In fact, I’m eating my soup so defiantly, I’m eating it for breakfast. With this soup, cauliflower proves once again that it is the ultimate magical vegetable. This recipe appears in my cookbook Well Fed 2: More Paleo Recipes For People Who Love To Eat. Golden Cauliflower Soup Serves 4-6 | Prep 10 min | Cook 60 min Directions: 1. 2. 3. 4. 5. NOTE: I tried adding herbs and spices during cooking, but got the best results when I kept the soup plain and added seasonings at the end as garnishes as recommended above. More Soups

Frozen Banana-Peanut Butter-Chocolate Chip Milkshakes You may have heard about one-ingredient ice cream, one of our all-time most popular recipes here at The Kitchn. It's a marvelous trick of a treat, made from frozen bananas that have been whipped furiously into a smooth, dreamy dessert. And yes, it tastes (and scoops) just like soft-serve ice cream. Well, the same science applies to milkshakes, and it led us to this: a thick, creamy, chip-studded shake that's lighter than our usual milkshake indulgences, being entirely ice cream-free (i.e. Milkshakes for breakfast! Of course, this is also a lovely dessert, healthier than a regular milkshake but still sweet and satisfying. I should note that this makes a pretty large milkshake. The frozen bananas give the shake its body, so while we think the other ingredients make a delicious combination, you can add whatever flavors you want. Tester's Notes This recipe has been a serious crowd-pleaser ever since Elizabeth posted it back in 2010. Want a gourmet upgrade? Want Ice Cream Instead?

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

Food - Recipes : Mexican sweetcorn pancakes, poached eggs and salsa 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. Roasted Cauliflower Soup I had a brief and intense fling with cauliflower during my brief and intense fling with the Atkins diet…the one that says you can have all the bacon that you want, so long as you don’t even THINK about eating one single solitary carbohydrate. Somewhere along the line I realized that pureed cauliflower tasted remarkably close to potatoes, which were forbidden. Atkins and I had to break up quickly due to my inability to live without pasta, but one of the best things it gave me was a love for all things cauliflower…which in turn has lead to this scrumptious roasted cauliflower soup. This is a great make-ahead soup..it doesn’t take that long to make, but if you want to make it ahead anyway it reheats like a dream. You start by roasting the florets from one good-sized head of cauliflower with a little bit of olive oil. Once you have your roasted cauliflower ready, you’re going to cook up some bacon in a Dutch oven or other heavy pot until it is nice and crisp. Ingredients 1 teaspoon salt 1.

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