ICED YELLOW TOMATO SOUP B-H-G
Make and share this Iced Yellow Tomato Soup B-H-G recipe from Food.com.
Provided by Nana Lee
Categories Peppers
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor bowl or blender container combine half of the broth, yellow tomatoes, sweet pepper, banana pepper, garlic, and onion.
- Cover and process or blend mixture until smooth.
- Repeat.
- Chill for 4 hours.
- Decorate with fresh chives, if desired, and serve.
Nutrition Facts : Calories 43.4, Fat 0.9, SaturatedFat 0.2, Sodium 52, Carbohydrate 7, Fiber 1.4, Sugar 0.7, Protein 3.4
COLD TOMATO SOUP
The most beautiful tomatoes may not always be the best ones. Often, it's the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
- Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
- Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
- To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 785 milligrams, Sugar 8 grams, TransFat 0 grams
ITALIAN MEATLOAF BY B H & G
The filling makes the meat loaf interesting, reminds me of a pastaless lasagna. It was yummy. Came from BH&G "New" Cookbook (1968). I used Whole Wheat Triscuits.
Provided by KateL
Categories Meat
Time 1h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- PREPARE MEAT MIX:.
- In a large bowl, combine 1/2 cup medium cracker crumbs (about 11 crackers), ground beef and ground pork, tomato paste, eggs, finely chopped onion, finely chopped green pepper, salt and dash of pepper. Mix well.
- Pat half of the meat mixture into the bottom of an 8x8x2-inch baking pan lightly coated with olive oil.
- PREPARE FILLING:.
- Combine 1/2 cup medium cracker crumbs, small-curd cottage cheese, one 3-ounce can of chopped mushrooms, drained (about 1/2 cup), snipped parsley, and dried oregano (crushed between fingers).
- Spread filling mixture evenly over meat in pan.
- Top with remaining meat mixture.
- Bake in moderate oven (350 degrees Fahrenheit) for 1 hour.
- Let meat loaf stand 10 minutes before serving.
- Makes 8 servings.
Nutrition Facts : Calories 267.2, Fat 13.8, SaturatedFat 5.4, Cholesterol 119.8, Sodium 678.9, Carbohydrate 7.5, Fiber 1.5, Sugar 3.4, Protein 27.5
ICED YELLOW TOMATO SOUP
Make and share this Iced Yellow Tomato Soup recipe from Food.com.
Provided by GG 38966
Categories Peppers
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor bowl or blender container combine half of the broth, yellow tomatoes, sweet pepper, banana pepper, garlic, and onion. Cover and process or blend mixture until smooth. Repeat.
- Transfer soup to bowl. Chill, covered, for 4 hours. Top with diced Roma tomato and garnish with fresh whole chives, if desired. Makes 8 servings.
Nutrition Facts : Calories 36.7, Fat 0.7, SaturatedFat 0.1, Sodium 189.6, Carbohydrate 6.2, Fiber 1.5, Sugar 0.8, Protein 2.6
WEDDING CHICKEN
I modified this recipe from the B H & G cookbook for a friend's wedding. This recipe is really flavorful and the sauce is awesome! I would make some extra sauce on top of the stove because everyone will want more. The usual Chicken Saltimbocca recipes call for tomato inside, but my friends wouldn't hear of that, and no one really missed it. Baking the chicken instead of doing the whole thing on the stovetop gets the flavor of the sauce into the meat like you wouldn't believe! You could add some white wine to the sauce; just add extra flour for thickening. A little shredded cheese on top of the chicken before baking would be tasty, too. Word of advice - do not try to cater a wedding for 70 people from a 1 bedroom apartment. Also, it is really funny watching 5 people pound chicken on the living room floor (ON CUTTING BOARDS! EWWWW! No carpet fuzz in the recipe!) (Prep time/cook time is approximate - I made this for 70 people so it took me a couple of days to get all the steps done and I pre-cooked the chicken before I served it.)
Provided by Amy - Ellies Mommie
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- First, buy your chicken pre-pounded.
- Pay the extra.
- It is worth it.
- If you decide to pound your own chicken, place the chicken breast smooth side facing you on a piece of plastic wrap.
- Fold the sides of the SAME PIECE of plastic wrap around the chicken and pound with the smooth side of a meat mallet, a rolling pin or a cookbook.
- If you use a separate piece of plastic wrap, you run the risk of tiny little chicken guts all over you and your kitchen.
- Gross!
- Stomping on it will not work.
- Pound until 1/8" thin.
- Place pounded chicken smooth side down on the cutting board.
- Lay a piece of prosciutto on each piece of chicken.
- Lay a piece of cheese on each piece of chicken.
- Fold in the long sides of the chicken breast about 1/4" (just enough to keep the whole package together), then roll from the short end of the chicken breast like a cigar.
- Hold packet together with toothpicks.
- In a large saute pan, heat olive oil over medium heat until it sizzles, but is not smoking.
- Place chicken packets in pan FOLDED SIDE DOWN.
- Brown chicken packets on all sides evenly.
- Remove from pan and place in a baking dish.
- In the same pan, melt the butter over med-low heat.
- Add onions and garlic and cook until soft.
- Add mushrooms and cook until soft and slightly browned and tender.
- Remove from heat.
- In a small bowl, mix cream, sour cream, flour and spices.
- Add to mushroom mixture in saute pan.
- Return pan to low heat.
- Stir over low heat until smooth and thick.
- Pour sauce over chicken.
- Put chicken and sauce into 400 degree oven and bake for 25 minutes, or until chicken is not longer pink (depending on how done it got during the browning stage).
- Serve with wide egg noodles and extra sauce.
Nutrition Facts : Calories 523.1, Fat 38.5, SaturatedFat 19.4, Cholesterol 164.7, Sodium 276.8, Carbohydrate 9.1, Fiber 0.7, Sugar 2.6, Protein 35.2
YELLOW TOMATO SOUP
Categories Soup/Stew Milk/Cream Blender Onion Tomato Quick & Easy Bacon Hot Pepper Sherry White Wine Summer Bon Appétit
Yield Makes 6 (first-course) servings
Number Of Ingredients 10
Steps:
- Sauté onion and bacon in heavy large pot over medium heat until onion is tender and beginning to brown, about 15 minutes. Add tomatoes and garlic and simmer until tomatoes are tender and juicy, stirring occasionally, about 20 minutes. Add Sherry and wine; simmer 5 minutes. Add stock and simmer until mixture is reduced to 6 1/2 cups, about 15 minutes. Stir in chipotle chilies and oregano. Working in batches, puree soup in blender. Return to pot. Add cream and stir until heated through. Season to taste with salt and pepper and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
BUTTERNUT SQUASH LATKES (H. G.)
From hungry-girl.com... optional toppings include fat-free sour cream and chopped scallions, unsweetened applesauce and cinnamon. I used two medium-sized squashes, and that gave me about six cups of shreds, so I doubled the recipe and got 28 latkes. They didn't stick together very well, though, so I'd suggest adding a bit more egg substitute.
Provided by brokenburner
Categories Lunch/Snacks
Time 30m
Yield 12 latkes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place a large baking sheet in the oven, and preheat oven to 450 degrees.
- Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible.
- In a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. Mix well.
- Using oven mitts or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray.
- Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide.
- Carefully (remember, it's hot!) return pan to the oven and bake for 8 minutes.
- Using oven mitts or kitchen towels, carefully remove sheet. Coat the top of the latkes with another 3-second spray of olive oil spray. Gently flip with a spatula.
- Return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!
Nutrition Facts : Calories 75.2, Fat 0.2, SaturatedFat 0.1, Sodium 325.6, Carbohydrate 17.1, Fiber 2.8, Sugar 3.5, Protein 3.3
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