nd cook until soup thickens. Simmer on low for 30 minutes.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
Fill 1 (5 quart) soup pot about half full of
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
he oil in a large soup pot, then saute the onions
n plastic wrap and refrigerate for at least 1 hour. While
and saute, while stirring occasionally, for 3-4 minutes or until
Heat the oil in medium pot.
Add diced onion and saute until golden.
Fill two thirds of the pot with water. (6-8 cups of water).
Add condiments: salt, pepper, dry parsley, veggie mix.
Add sliced carrots, diced celery root, red bell pepper and peas.
Let it boil until all veggies are tender. (about half an hour).
Add chopped tomatoes, sliced garlic and celery leaves.
Let it boil for another 5 minutes.
Serve with fresh parsley on top. (Unfortunately I didn't have any -- ).
After about 10+ minutes (original recipe said about 5 minutes, but
ender. (Read your noodle package for the time) DO NOT DRAIN
add the garlic and cook for 1 minute, add the carrots
Place the ground beef in a large skillet over medium high heat. Saute for 10 to 15 minutes, or until browned and crumbly; set aside.
In a large pot over high heat, combine the potatoes with water to cover and cook for 20 minutes, or until potatoes are almost tender.
Add the mixed vegetables, onion, cabbage, tomato sauce, reserved ground beef and ground black pepper.
Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours. Season with salt to taste.
void curdling, do not allow soup to boil after cheese is
edium heat, cover, and simmer for 1 hour, or until the
ven to 400 degrees.
For the filling mix the turkey
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
See Cheese Dip recipe for use, too.