Yammies Noshery: Broccoli Cheese Soup: Panera Bread Copycat Recipe - StumbleUpon On Wednesday my sister and I volunteered to make the soup supper to go with the Advent service at church. Before you go thinking I'm some kind of charitable, goodhearted soul, I must tell you that the only reason that I do it is because I LOVE COOKING. In case you hadn't figured that out yet. Okay, so I was like, "Whadaya think, Nemo? Well, it would have, except everybody had to try a huge bowl of BOTH kinds of soup AND meatballs. Barbequed meatballs in broccoli soup. I had to leave the room. Anyways, we ran out of soup after about ten minutes of serving. So during church I had a sudden inspiration (um, Pastor, if you're reading this, that was a typo. Anways, I burst out of church and ran up to my friend screaming, "Hey guess what!! Yeah. I mean it would be like getting paid to have fun. My friend laughed at me when I told her. Okay. And so is this soup. I don't even know if this was as good as Panera Bread's because I'm usually mostly paying attention to the sourdough bread bowls.
Almost-Famous Tomato, Basil and Mozzarella Flatbread Sandwiches Recipe : Food Network Kitchen Directions Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Brush 2 baking sheets with olive oil. Meanwhile, position racks in the middle and lower thirds of the oven. Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Photograph by Kang Kim
Tomato Bread Soup I made this soup yesterday. It was a weird, kind of grumpy day. I had to make two batches of this banana sweet potato bread I am going to share in the next couple days, (because I forgot like half the ingredients the first time.) While I was looking for my lost camera card, I found an unpaid parking ticket from like 6 months ago. That can’t be good. I watched myself on tv and thought “what the hell happened to my hair!?” And if you are not already depressed by me- check out this weather. But then little Coco-bean walked through the door after her first haircut with her grandma. Oh yeah, this soup. I was going to make a big batch of minestrone. Then I realized I didn’t have any basil, so I went to the store to get it. 1) In a large pot, melt the butter over medium heat and add the onions and a sprinkle of salt. 2) Let the onions sweat until soft and tender, about 5 minutes. 3) Add the garlic and cook until soft. 4) Add the tomatoes and stir everything together.
Almost-Famous Rosemary Bread Recipe : Food Network Kitchen Directions Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms. Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. Brush a large bowl with olive oil. Brush 2 baking sheets with olive oil. Preheat the oven to 400 degrees F. Photograph by Lisa Shin Recipe courtesy of Food Network Magazine
Homemade French Fries & Naturally Ella - StumbleUpon Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off) Three potato (cut slices) Four (cut fries from slices) Five potato (Toss in herbs and olive oil) Six potato (Bake) Seven potato (Eat!) More! See how easy? Baked French Fries Author: Erin Alderson Recipe type: Side Dishes Prep time: Cook time: Total time: Serves: 2 1 large Potato1 tablespoon olive oil1 tablespoon garlic1 teaspoon black pepper1 tablespoon oregano1 teaspoon mustard powder1 teaspoon parsleysalt to taste Preheat oven to 425˚.Before cutting potato, rinse well under water. Related Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!
SCRUMPTIOUS SCONES / Bakers share tips for creating a no-fail batch | Full Page Something about spring makes us want to set out fresh linens, bake up something dainty and sweet and sit down for afternoon tea. What better way to commemorate springtime celebrations like Mother's Day and wedding showers than with tea and stacks of delicate scones? Well-made scones are a wonderful thing, moist and tender, with buttery crumbs that cling to your chin. "They are fattening, indigestible and quite glorious," writes Jane Garmey in "Great British Cooking" (Random House, 1981). Like biscuits, their American counterpart, scones are as easy as pie for experienced cooks, but can be intimidating to everyone else. The key is eating scones soon after they have been baked, which may require heading to a bakery or tea house that specializes in them. "The whole charm of scones is that they are freshly made and served warm. "Scones," she says, with the Scottish pronunciation ("skons" rather than "skoans"), "were originally and still are rather plain. Tea and scones American experimentation
Cheesy Garlic Biscuits a la Red Lobster – Step by Step Easy Recipe I posted about these amazingly delicious biscuits in September, but the post isn’t very complete, I didn’t give you my actual recipe, and the picture is somewhat lacking. So I decided to take pictures when I made them last weekend and give you a play-by-play with photos. So here’s the copycat recipe for Cheddar Bay Biscuits (I think that’s what they’re called at Red Lobster, yes?) (One note, I doubled the recipe, so the pictures show twice as much stuff as what I’m telling you.) Set your oven to 400 degrees Fahrenheit and spray a cooking sheet with nonstick spray. Dump into a bowl: 2 cups of buttermilk biscuit mix (like Bisquick or Jiffy mix), 1/2 a teaspoon of garlic powder, and 1 to 1 1/2 cups of shredded cheddar cheese. Stir everything together. Pour in about 2/3 cups of milk. It gets pretty thick, and you can add a little more milk if you need to. And get my hands a little dirty. OK, now wash your hands and use the two-spoon method to drop lumps of the dough onto your cookie sheet.
Baked Potato Soup Everything you love about a baked potato loaded with cheddar, bacon and chives, in the form of a soup! I've had several requests to make-over this soup (You really like to challenge me, don't you!) I was a little stumped on how I was going to take something as carb rich as potatoes, with added fat like sour cream, cheese and bacon, light! I knew I had to hide a vegetable in this soup to bulk it up without added calories. My first attempt was parsnips, but the flavor was too overwhelming. My second attempt was cauliflower, knowing how much you all love my Creamy cauliflower puree recipe and it was a winner. Ingredients: Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Meanwhile, steam cauliflower with water in a large covered pot until tender. Remove from heat.