Recipes

New link for Italian Ribolitta Soup Color Laminated Recipe:

http://www.ebay.com/itm/271040027141?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649



Albany Home Bakery Delicious CARAMEL RECIPE

¾ cup brown sugar
¾ cup ice cream
1 tablespoon Butter

Mix together and pour over rolls just before baking
Simply delicious
  
Published with permission from Luann Jopp, owner of Albany Home Bakery - Thank you Luann!

Here are some other caramel items you may like:



Mama Caruso’s Ribollita Recipe

Prep time: 30 minutes
Cooking time: 45 minutes

Ingredients:

5-6 garlic cloves, chopped
2 sweet yellow onions, chopped
8 tablespoons olive oil, plus extra for serving
4 carrots peeled chopped in 1 inch chunks
2-3 stalks of celery chopped
1 fennel bulb diced, including the fennel fronds
½ head of green cabbage chopped
4-5 sprigs of fresh thyme
½ teaspoon of red chili flakes (to taste – this is not a spicy dish)
1 teaspoon pinch salt
1 teaspoon freshly ground pepper
1 - 28 ounce can of chopped tomatoes 
8-12 cups of chicken or vegetable broth, more if necessary 
1 cup of half and half
Grated parmesan cheese for garnish
2 loaves of day-old Italian bread – or thick bread crumbs

To prepare:

•Heat olive oil in a large soup pot 
•Add garlic and onions and a pinch of salt
•Sauté garlic and onions for several minutes, until onions are soft, be careful not to brown the garlic (low heat)
•Add carrots, celery, fennel and cook for 5 minutes stirring occasionally
•Add cabbage, sprigs of thyme, chili flakes, salt and pepper – this will fill the pan and will reduce as it cooks
•Stir and cook on medium heat for 5 minutes, until the cabbage begins to get soft
•Add tomatoes and cook for 10 minutes until the flavors start to mix together
•Add chicken broth to cover all of the veggies and simmer for 30 minutes, until all of the veggies are tender, continue to add chicken broth as necessary to keep the veggies covered
•Once the veggies are very soft, take off the stove and either use an immersion blender, food processor or blender to blend the soup into a coarse puree – this will be the final texture – so puree to your taste
•When the soup is pureed to your liking, add the half and half for a rich and creamy taste or use the remaining broth 
•Your soup is complete and ready to serve
•Serves 15 – 20

To serve:

Use Italian bread and toast thick slices in the oven ahead of time, gently rub a peeled clove of garlic over the bread after it comes out of the oven

Garnish with a thick slice of bread at the bottom of the bowl, ladle the soup on top of the bread, sprinkle freshly grated parmesan cheese on top and a little dab of olive oil. 

One serving is 1 ½ cups of soup, one slice of Italian bread and shredded parmesan cheese on top:  255 calories; 14 grams of fat; 9.5 grams of protein; 24.5 grams of carbohydrates.

1 comment:

  1. Mama Caruso’s Ribollita Recipe

    Prep time: 30 minutes
    Cooking time: 45 minutes

    Ingredients:

    5-6 garlic cloves, chopped
    2 sweet yellow onions, chopped
    8 tablespoons olive oil, plus extra for serving
    4 carrots peeled chopped in 1 inch chunks
    2-3 stalks of celery chopped
    1 fennel bulb diced, including the fennel fronds
    ½ head of green cabbage chopped
    4-5 sprigs of fresh thyme
    ½ teaspoon of red chili flakes (to taste – this is not a spicy dish)
    1 teaspoon pinch salt
    1 teaspoon freshly ground pepper
    1 - 28 ounce can of chopped tomatoes
    8-12 cups of chicken or vegetable broth, more if necessary
    1 cup of half and half
    Grated parmesan cheese for garnish
    2 loaves of day-old Italian bread – or thick bread crumbs

    To prepare:

    •Heat olive oil in a large soup pot
    •Add garlic and onions and a pinch of salt
    •Sauté garlic and onions for several minutes, until onions are soft, be careful not to brown the garlic (low heat)
    •Add carrots, celery, fennel and cook for 5 minutes stirring occasionally
    •Add cabbage, sprigs of thyme, chili flakes, salt and pepper – this will fill the pan and will reduce as it cooks
    •Stir and cook on medium heat for 5 minutes, until the cabbage begins to get soft
    •Add tomatoes and cook for 10 minutes until the flavors start to mix together
    •Add chicken broth to cover all of the veggies and simmer for 30 minutes, until all of the veggies are tender, continue to add chicken broth as necessary to keep the veggies covered
    •Once the veggies are very soft, take off the stove and either use an immersion blender, food processor or blender to blend the soup into a coarse puree – this will be the final texture – so puree to your taste
    •When the soup is pureed to your liking, add the half and half for a rich and creamy taste or use the remaining broth
    •Your soup is complete and ready to serve
    •Serves 15 – 20

    To serve:

    Use Italian bread and toast thick slices in the oven ahead of time, gently rub a peeled clove of garlic over the bread after it comes out of the oven

    Garnish with a thick slice of bread at the bottom of the bowl, ladle the soup on top of the bread, sprinkle freshly grated parmesan cheese on top and a little dab of olive oil.

    One serving is 1 ½ cups of soup, one slice of Italian bread and shredded parmesan cheese on top: 255 calories; 14 grams of fat; 9.5 grams of protein; 24.5 grams of carbohydrates.

    ReplyDelete