French Onion Soup

Ingredients

• 1/2 cup unsalted butter 
• 2 tablespoons olive oil 
• 4 cups sliced onions  
• 4 (10.5 ounce) cans beef broth  
• 2 tablespoons dry sherry (optional)  
• 1 teaspoon dried thyme  
• salt and pepper to taste  
• 4 slices French bread  
• 4 slices provolone cheese  
• 2 slices Swiss cheese, diced  
• 1/4 cup grated Parmesan cheese 
• Directions
• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer).
• Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese.
• Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Zuppa Toscana top

Ingredients

• 1 pound bulk mild Italian sausage
• 6 potato, thinly sliced
• 4 slices bacon, cut into 1/2 inch pieces
• 5 (13.75 ounce) cans chicken broth
• 1 1/4 teaspoons crushed red pepper flakes
• 1 large onion, diced
• 1/4 bunch fresh spinach, tough stems removed
• 1 tablespoon minced garlic
• 1 cup heavy cream 
• Directions
• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Tortilla Souptop

Ingredients

• 2 skinless, boneless chicken breasts, cubed
• 1 tablespoon olive oil
• 2 cloves fresh minced garlic
• 1/2 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 2 medium tomatoes, diced small
• 1 fresh jalepeno, finely diced
• 1 cup frozen corn kernels
• 1/2 yellow onion, chopped finely
• 1 lime, juiced
• 1 avocado, diced
• 1/2 cup shredded Monterey Jack cheese
• tortilla chips
• Directions
• In a large pot, over medium heat, saute onions in olive oil until golden brown. Then add chicken, garlic and cumin. Cook for 5 minutes, stirring frequently.
• Add chicken broth, tomatoes, corn, and jalepeno. Reduce heat and simmer uncovered for 25 minutes. Stir in lime juice.
• Ladle into bowls and garnish with tortilla chips, cheese and avocado.

Tomato Basil Souptop

Ingredients

• 2 cups tomato puree
• 4 cups tomato juice
• 1/2 cup fresh basil leaves, minced
• 1 cup heavy whipping cream
• 1/2 cup butter
• 1/2 teaspoon parsley
• salt and pepper to taste
• 2 cloves fresh minced garlic
• Directions
• In a large pot, simmer tomato puree, basil, garlic, parsley for 30 minutes.
• Stir in cream and butter.
• Salt and pepper to taste.

Croutonstop

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• 1 tablespoon grated parmesan cheese
• 3 thick slices French bread, cubed
• Directions
• Preheat oven to 350 degrees F.
• In a large skillet, melt butter over medium heat. Stir in garlic, and Italian seasoning.
• Add bread and cheese and stir to coat evenly.
• Pour out on a baking sheet and arrange in a single layer.
• Bake for 10 minutes, stir, and continue baking until crisp.

Mom's Chicken Noodle Soup top

Ingredients

• 2 1/2 cups wide egg noodles
• 1 teaspoon vegetable oil
• 12 cups chicken broth
• 1 1/2 tablespoons salt
• 1 teaspoon poultry seasoning
• 1 cup chopped celery
• 1 cup chopped onion
• 1/3 cup cornstarch
• 1/4 cup water
• 3 cups diced, cooked chicken meat
• Directions
• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Salad with Pear and Roquefort top

Ingredients

• 1 head leaf lettuce, torn into bite-size pieces
• 3 pears - peeled, cored and chopped
• 1/2 cup pecans
• 5 ounces Roquefort cheese, crumbled
• 1 clove garlic, chopped
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 3 tablespoons red wine vinegar
• 1/4 cup white sugar
• 1/3 cup olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1/2 teaspoon salt
• fresh ground black pepper to taste
• Directions
• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, cheese, avocado, and green onions.
• Pour dressing over salad, sprinkle with pecans, and serve.

Tuna Salad top

Ingredients

• 2 (6 ounce) cans tuna in water, drained
• 2 hard-cooked eggs
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon grated lemon zest
• 1 teaspoon prepared mustard
• 1 teaspoon dried dill weed
• 1 teaspoon dried rosemary
• salt and pepper to taste
• Directions
• In a blender or food processor, combine eggs, mayonnaise, sour cream, Worcestershire sauce, and mustard. Season with dill, rosemary, lemon zest, salt. and pepper.
• Blend until smooth, then spoon into a medium bowl.
• Stir in tuna.

 

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