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Sunday, January 28, 2007

~Broccoli Cheese Soup~



I promised to post this recipe to go with Tom's Cheesy Bread. This soup is too easy not to make!

~~~~

1 lb. Broccoli cuts (I prefer Florette's)
3 Bouillon cubes
3 cans Cream of Mushroom Soup
1 lb. Cheddar Cheese (cubed)
1tsp. garlic salt
Salt & Pepper to taste

In a large pan, fill half way with water, bring to boil.Combine broccoli and bouillon cubes and again, bring to a boil. Turn down to simmer and combine cans of soup, blend well(keep soup cans). Add chunks of cheese and continue to blend, along with garlic salt. Do not allow to boil. Add two cans of milk, simmer for twenty minutes. Salt and pepper to taste.

* *I enjoy, occasionally, adding a can of boneless chicken breast and a large can of sliced mushrooms to jazz it up.

***Having company over? Get round loaves of bread, scoop out the middle by cutting a circle in the middle of the loaf, as a guide line. Then, just pull out most of the middle. Serve the soup, on a plate, inside the bread bowl. Of course, have Tom's Cheesy Bread, on the side!


~Tom's Cheesy Bread~


This sounds, truly yummy. Nothin' says lovin' like hot bread and a nice bowl of soup, on a cold winters day. If it's cold where you are, I suggest, you treat yourself right and make this bread. My next post will be a nice recipe for a quick and easy soup recipe.


Babs, Here is my recipe, for you blog..I still haven't made the
meatballs...but they are on my list!! (-:
Tom
Tom's Crispy Crusty Cheese Bread
I've had a hankering for cheese bread for quite some time now.
Normally I'd get it at the bakery in our local supermarket, but they
stopped making it...Probably the Health Conscious shoppers are shying
away from bread, never mind combining cheese to it!
Personally I think happiness is a large part of feeling healthy and
damn it I want Cheese Bread or I won't be happy !!
I found a recipe and tweaked it a bit and have created this lovely
loaf.....it's great warm out of the oven or toasted with....BUTTER...
I call it Tom's Irish Cheese Bread but you can call it anything you
want..just enjoy it.
31/2 Cups flour
1 Cup Grated Parmesan Cheese
2 Cups Shredded Monterrey Jack Cheese (I use 2, you can use 1 1/2 it
just won't be as much fun)
1/2 TSP Salt
1/4 TSP Pepper
1 stick unsalted butter
1/4 Cup Milk
1 TBSP Active Dry Yeast (1pkg)
1/4 cup Warm water(105 degrees F)
3 TBSP Olive Oil
3 Eggs, beaten
1. Combine 2 cups flour, salt, pepper and cheeses in a large mixing bowl
2. Heat Butter and Milk to Warm (approx 105 degrees F)
3. Dissolve Yeast in 1/4 Warm Water (105 F) and set aside till frothy
4. Add Water Mix, Butter Mix, & Eggs to Flour & Cheese - - Mix Well
5. Add remaining flour, as needed, to form a soft dough. (I used it all)
6. Knead on well floured surface until smooth
7. Place in greased bowl, cover with plastic
8. Let it rise in warm place about One Hour or until doubled
9. Punch dough in center roll out on floured surface and knead for 3 minutes
10. Shape dough into loaf and place in buttered 9x5 loaf pan cover
with plastic wrap
11. Cover and let rise till doubled (About 30-45 mins)
12. Bake in Preheated Oven 30-40 mins. Check at 3o minutes
If you tap the bread and hear that hollow sound..It's ready to remove.
Take it out of the baking pan and let cool 30 minutes, slice and
eat...It's a Crispy Crusty Cheesy Delight..
Note you can substitute the Monterrey Jack with another cheese...I
just winged it and that's part of the fun!!
--
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Sunday, January 14, 2007

~Spaghetti n Stuffed Meatballs!

I can't take credit for this recipe. It is a Williams Sonoma recipe. But it looked so tasty, I had to show you. There is a place in Jamestown, N.Y. that sells Spaghetti only. They have a line out the door every day. You know why? They serve you a Meatball, smack dab in the middle of your pasta, that is the size of a grapefruit. It's huge. Why be traditional, huh? Make a mad meatball. In the meantime, check out this recipe. I would substitue Sausage or Hamburger in place of the Veal but that's just my taste.

Spaghetti with Stuffed Meatballs

Kids will love to lend a hand—literally—with this recipe. They can mix the meat and other ingredients together, a task best accomplished with their hands. (Be sure they wash their hands before and after mixing!) Children can help roll the meat mixture into balls, then make an indentation in each one and place a cheese cube inside.


Ingredients:

1/3 cup milk
1 cup fresh bread crumbs
1 lb. ground pork
1 lb. ground veal
1 lb. ground beef
1/3 cup minced fresh flat-leaf parsley, plus more
for garnish
3 eggs, lightly beaten
3 garlic cloves, minced
1 3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/3 lb. mozzarella or provolone cheese, cut into
1/2-inch cubes
Olive oil for frying
About 6 cups tomato sauce (see related recipe
at right)
2 lb. spaghetti, cooked and drained
Grated Parmigiano-Reggiano cheese for serving

Directions

In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.

In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.

Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.

Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table. Serves 10 to 12.

Williams-Sonoma Kitchen

Monday, January 08, 2007

~HAM & CHEDDAR QUICHE~



Served with a tossed salad, this recipe for Quiche will sure to be a hit. If you prefer Swiss cheese or bacon or whatever sounds tasty, just substitute, you can't go wrong. You find this is a very versatile recipe!
Ham and Cheddar Quiche
Serves 6
INGREDIENTS:
1 pre-made uncooked pie shell
3 large eggs
1 cup heavy cream
1/2 cup milk
1 cup diced deli style ham
1 cup grated cheddar cheese


PROCEDURE:
Pre-heat the oven to 350 degrees, use a fork to prick the bottom of the shell a half dozen times and par-bake the empty shell in the oven, when the oven's ready, for 8-10 minutes. In a large mixing bowl, use a whisk to whip the eggs, cream and milk. Then add the diced ham and grated cheddar cheese and mix that up. Pull the par-baked shell out of the oven, place it on a baking tray, pour the custard into the shell and carefully place the sheet tray back into the oven. It’ll take about 40 - 45 minutes to bake and it's not a bad idea to spin it around once, while it's baking, because ovens tend to have hot spots. When its firm and lightly browned on top, take it out of the oven, let it rest for 15 minutes or so to firm up, and it's ready to slice and serve.

HINTS:
The possibilities for quiche fillings are endless, just make sure the things you use are pre-cooked, or partialy cooked, and not saturated with water.