A cream soup is a soup prepared using cream, light cream, half and half, or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed.crea
A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups.
This Homemade Italian Seasoning is a blend of dried herbs and spices creating the perfect addition to your pasta sauces, marinades or your choice of chicken, beef or pork dishes!
Italian seasoning is a blend of ground herbs that commonly includes some combination of basil, oregano, rosemary, thyme, marjoram, garlic powder, sage, or coriander. The blend varies by brand, with many having vague, nonspecific ingredient lists.
Despite the name it is an American creation, as pre-blended, dry herbs are not very common in Italy itself. However salamoia Bolognese consists of rosemary, sage, garlic, salt, and black pepper.
Italian Seasoning is a blend of dried herbs and spices creating the perfect addition to your pasta sauces, marinades or your choice of chicken, beef or pork dishes!
Chicago-style pizza is pizza prepared according to several styles developed in Chicago. It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust tavern-style pizzas more popular with locals. The pan in which deep-dish pizza is baked gives the pizza its characteristically high edge, which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style deep-dish pizza may be prepared in the deep-dish style and as a stuffed pizza. Chicago-style thin-crust pizza dough is rolled for a thinner crispier crust than other thin-crust styles. The thin-crust pizza is cut in squares instead of slices, and is also referred to as a “tavern-style” pizza.
A chili dog is a hot dog served in a bun and topped with a meat sauce, such as chili con carne. Additional toppings may include cheese, onions, and mustard. The style has multiple regional variations in the United States, many calling for specific and unique sauce ingredients, types of hot dogs, or types of buns and referred to regionally under region-specific names.
Preheat oven to 325º F. Grease 2 muffin trays with nonstick cooking spray.
Carefully slice biscuits in half and press into the inside of the muffin cups.
Spoon heaping tablespoons of chili into the biscuit cups and top with 4-5 slices hot dog and a sprinkling of cheddar cheese.
Brush overhanging biscuit dough with egg wash and bake until golden, 20-25 minutes. Top with onion and chives and serve. (Egg Wash, it's beaten egg either plain, or mixed with milk or water. You brush the wash over your pastry dough before baking so that it browns.)
Crispy Cod Fingers are a fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd pleasing recipe is low-fat and full of fresh flavor.
The term “fish finger” is first referenced in a recipe given in a popular British magazine in 1900,[1] and the dish is often considered symbolic of the United Kingdom.
The food restrictions during and after WWII expanded the consumption of fish fingers, but companies struggled to maintain decent quality. The commercialization of fish fingers may be traced to 1953 when the American company Gorton-Pew Fisheries, now known as Gorton’s, was the first company to introduce a frozen ready-to-cook fish finger; the product, named Gorton’s Fish Sticks, won the Parents magazine Seal of Approval in 1956. The developer of those fish sticks was Aaron L. Brody.
Rinse the cod, pat it dry, and slice it into strips about 1 inch thick.
Mix the flour with the salt and pepper on a dish.
Whisk the egg with 2 TBSP water in a bowl.
Mix together the cornstarch, dill, cayenne, and paprika on another dish.
Dredge the fish, one piece at a time in the flour, then dip in the egg, then coat completely with the cornstarch.
Pour about 1/2 inch of oil into a large skillet. Heat over medium high until hot. If you gently drop a little cornstarch in the skillet and it sizzles, it's hot enough.
Very carefully add the fish fingers to the skillet, try not to let them touch each other. Allow to cook, about 2 minutes, until they start to brown. If the oil sputters, turn the heat down just a little.
Gently roll the fish fingers over and cook on the other side, about 2 minutes. Remove to paper towels, sprinkle with salt, and allow to drain.
Serve with Thousand Island dressing, Malt Vinegar or tartar sauce for dipping, and/or fresh lemon wedges to squeeze over the top of the fish.
A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread.
The first writing of the Italian Bowls made of bread was in 1427 an Irish noble attempting to impress a British Duke. The Duke was so impressed that he gave the Irishman money to open a Bread Bowl shop in what is today known as Dublin.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool.
Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/4-in. shell. Discard removed bread or save for another use, such as croutons.
Notes
To approximate that crackling crust you find on fancy artisanal breads, get steamy. A quick spritz of water into the oven or a light mist sprayed directly on the loaf right before baking should do the trick.
Scoring the exterior of bread creates weak points that help prevent it from bursting and directs expansion to shape the loaf. And, hey, it looks really pretty to boot!
