CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS
Heads up: Save 3 to 4 cups of this soup, once it is prepared, for a casserole dish for later in the week. (You will still yield 4 to 6 servings for this meal on top of that.)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 4h
Yield 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)
Number Of Ingredients 33
Steps:
- For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
- For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
- Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
- Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
- Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.
CHEESE TOAST
Provided by Ree Drummond : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.
- Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.
- The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.
CHEESE TOAST
Better yet, you'll need just need four ingredients for crisp Cheese Toast. "My mom came up with this recipe when I was growing up," Eve shares. "The tangy triangles broil to a pretty golden color in just minutes. Or you can pop them in the toaster oven."
Provided by Taste of Home
Time 15m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Combine mayonnaise and mustard; spread on one side of each slice of bread. Cut each slice into four triangles; place with plain side down on a lightly greased baking sheet. Sprinkle with cheese. Broil 4 in. from the heat for 1-2 minutes or until lightly browned.
Nutrition Facts :
CHEESE TOASTS
I love those cheesy garlic bread toasts they sell in the freezer section. These are like them. Use with your favorite meal or under the Recipe #139579. I found these in Cuisine at Home.
Provided by SharleneW
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Combine butter, garlic, and paprika; spread on both sides of each slice of bread.
- Place bread on a baking sheet.
- Combine cheeses and sprinkle evenly over butter.
- Bake until bread is crisp and cheese is bubbly, about 10 minutes.
Nutrition Facts : Calories 267.5, Fat 9.2, SaturatedFat 5.4, Cholesterol 22.6, Sodium 361.3, Carbohydrate 36.7, Fiber 1.6, Sugar 1.8, Protein 9.9
DEVILED HAM AND CHEDDAR TOASTS
Make and share this Deviled Ham and Cheddar Toasts recipe from Food.com.
Provided by dicentra
Categories Ham
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler to high and line a large, rimmed baking sheet with foil. In a medium bowl, stir together ham, mayonnaise, cayenne pepper, Worcestershire sauce and vinegar.
- Place bread, cut side up, on baking sheet. Spread ham mixture evenly on top and sprinkle with Cheddar.
- Broil until cheese is bubbling and beginning to brown, 30 seconds to 1 minute. Remove from broiler and let stand 3 minutes. Slice into 24 pieces and serve warm.
Nutrition Facts : Calories 223.8, Fat 11.7, SaturatedFat 5.6, Cholesterol 39.3, Sodium 311.2, Carbohydrate 16.2, Fiber 0.7, Sugar 1, Protein 13
DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Provided by Todd Richards
Categories Egg Chicken Lunch Appetizer snack Condiment/Spread Peanut Free Soy Free Tree Nut Free Onion Garlic Stock Rosemary Radish Jalapeño
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a deep skillet over medium-high.
- Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
- Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
- Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
- Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
- Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
- Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
- Serve with: Grits, tomato, or rice dishes; green salads, soups.
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