I'll share my recipe, if you'll share yours, February 18, 2011

13 years ago

MAC AND CHEESE SOUP

Recipe courtesy Food Network Magazine

Ingredients

Kosher salt

4 ounces elbow macaroni (1 cup)

Cooking spray

2 plum tomatoes, sliced 1/2 inch thick

4 1/2-inch-thick slices baguette

Freshly ground pepper

3 shallots

1 carrot, cut into 1-inch pieces

1 stalk celery, cut into 1-inch pieces

1/4 cup all-purpose flour

3 3/4 cups fat-free low-sodium chicken broth

1 1/4 cups 2% milk

6 ounces shredded cheddar cheese (about 1 1/2 cups)

1/4 cup grated parmesan cheese

Directions

Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.

Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.

Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes.

Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.

Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

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Comments (4)

Cricketm
13 years ago
Tortellini Soup

INGREDIENTS

2 pounds crosscut flanken short ribs, cut into single rib portions
3 beef bouillon cubes
1 small onion, diced
1Ã¢ÂÂ1/2 cups 'baby' carrots, sliced into circles
3 stalks celery, diced
3 pressed cloves garlic
1 medium Idaho potato, peeled and diced
2 vineripe tomatoes, diced
Black pepper
1 9 ounce package refrigerated prepared cheese tortellini or 2 heaping cups)
2 Tablespoons parsley, chopped
Grated pecorino for serving

PREPARATION:
1. Place the meat in a deep pot and cover with cold water. Bring to a boil, then simmer until meat is tender, skimming impurities from the top as needed. Pull the meat out and set aside until cool enough to handle. When cool enough, remove from bones and cut or pull apart into bitesized pieces. Build the soup in the remaining beef liquid.
2.Add 2 or 3 cups of water to the beef broth and bring to a simmer. Add 3 bouillon cubes to the soup. Add the reserved meat, onion, carrots, celery, garlic, potato, tomato, and some grindings of pepper. Simmer until all is tender, about 45 minutes. Add the tortellini and cook until done per package instructions. Stir in parsley. Serve topped with grated cheese.

Found this recipe on a new cooking show TLC channel...the chef is the Cake Boss...I love his recipes....he cooks like my mother.....I made this soup on Monday. Check out TLC channel ...you will find great easy recipes.
glenda_al
13 years ago
GINGER'S CROCKPOT FRENCH DIP SANDWICHES

2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed

8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemay, thym & garlic in a slow cooker, stirring until wel blended. Place rost in cooker & cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~

Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~
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13 years ago
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Butttermilk Pecan Pie

1/2 c. butter
2 c. sugar
2 t. vanilla
3 eggs
3 T. flour
1/4 t. salt
1 c. buttermilk
1/2 c. pecans
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time. Blend in vanilla. Add eggs one at a time. Combine flour and
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I'll share my recipe, if you'll share yours, February 18, 2011

Comments (4)

Cricketm

glenda_al

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Marilyn Sue McClintock

trixietx

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