Wednesday, February 20, 2008

Liz's Soup Night

Gourmet Night at Liz's


White Bean Dip and Garlic Toasts
2 Baguettes, sliced at the bakery counter
½ cup Olive oil
2 cloves Garlic, popped from skin
2 cans White cannelloni beans, drained (15 oz. each)
1/3 cup Olive oil
2 cloves Garlic, popped from skin
Salt and pepper to taste
4 sprigs Fresh rosemary, leaves stripped form stem


Heat oven to 325 degrees. Place sliced baguettes on cookie sheet in single layer. Toast for 10 min. or until lightly browned. Heat oil and garlic in microwave for 45 seconds on high. Brush bread with a dab of garlic oil.
Place beans in food processor. Heat 1/3 cup oil and garlic in microwave for 45 seconds. Add oil, garlic, salt, pepper, and rosemary to beans. Process until smooth. Serve with toasts.



Butternut Harvest Bisque
1 (3 LB) Butternut squash
1 Onion, chopped
2 ½ TB. Butter
2 large Tart apples, peeled and chopped
1 large Bartlett pear, peeled and chopped
3 ½ cups Chicken broth
2 tsp. Fresh thyme
1 tsp.Fresh sage
1/8 tsp. Nutmeg
1 Bay leaf
½ tsp. Salt
½ tsp. Pepper
½-1 cup Half and half
Finely chopped walnuts

Cut the squash into halves lengthwise and discard seeds. Peel and cut into 1 ½ inch chunks.
Sauté the onion in the butter in saucepan until tender. Add squash, apples, pear and chicken broth.
Add spices and bay leaf. Bring to a boil and reduce heat. Simmer 20 minutes or until squash is very tender. Cool to room temp; discard bay leaf.
Puree in food processor in 3-4 batches. Combine in a clean saucepan. Stir in half-and-half; adjust seasonings. Heat just to simmering- do not boil.
Ladle soup into bowls. Garnish with walnuts.


Mexican Chicken Corn Chowder

1 ½ lb. Chicken breasts, cut into bite-sized pieces
½ cup Chopped onions
1-2 cloves Garlic, minced
3 TB. Butter
2 Chicken bouillon cubes
1 cup Hot water
½-1 tsp. Cumin
2 cups Half and half
2 cups Shredded Monterey Jack cheese
1 (14 oz.) Can cream-style corn
1 (4 oz.) Can diced green chilies, undrained
1 med. Tomato, chopped

In large saucepan brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve bouillon in water. Add to pan along with cumin; bring to boil.
Reduce heat, cover and simmer 5 minutes. Add half and half, cheese, corn and chilies. Cook and stir over low heat until cheese is melted. Stir in chopped tomato. Serve immediately.


Meatball Winter Soup
½ lb. Lean ground beef
½ lb. Lean sausage
1 Egg
3 Onions, chopped
2 TB. Butter or oil
3 cloves Garlic, minced
2 (28 oz.) Cans diced tomatoes
1 QT. Beef stock
2 large Potatoes, diced
1 cup Chopped celery
1 cup Green beans
1 cup Carrots
1 cup Zucchini
1 cup Baby lima beans (frozen)
1 cup Beef broth
2 TB. Fresh parsley
½ tsp. Basil
½ tsp. Thyme
½ tsp. pepper

Mix ground beef, sausage and egg; for into balls and brown lightly. Refrigerate for ½ hour before browning.
Sauté onions, butter and garlic.
Mix all together. Add meatballs and simmer until vegetables are tender (about 1 hour). Sprinkle with freshly grated Parmesan cheese.



Applesauce Cake
2/3 cup Oil
1 cup Sugar
2 cups Flour
¼ tsp. Salt
½ tsp. Cloves
½ tsp. Nutmeg
1 tsp. Cinnamon
15 oz. can Applesauce
2 tsp. Baking soda
1 cup Chocolate chips
8 oz. Cream cheese
1/3 cup Powdered sugar
milk

Blend oil and sugar. Add flour, salt, cloves, nutmeg and cinnamon. Mix well. Heat applesauce in microwave for 30 seconds. Add baking soda to applesauce and stir.
Add applesauce mixture to other ingredients and blend. Add chocolate chips. Bake in greased bundt pan at 350 degrees for 45 minutes.
Frosting- Blend cream cheese, powdered sugar and a little milk until smooth. Drizzle over cake and serve.

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