Tuesday, September 28, 2010
Tuscan Soup
Tuscan Soup
6 large Potatoes (wash and slice with peel on)
1 med onion (sliced thin)
1 lb. ground sausage (hot or mild)I like half pound of each.
5 cups chicken broth
¾ cup whipping cream
1 bunch green kale (about 1 cup roughly chopped)
3 cloves garlic or 1 tablespoon minced garlic
1 tsp dried oregano
1 ½ teaspoons salt
¼ teaspoon pepper
A pinch of red pepper flakes(8 to 10
if you use mild sausage or if you like the soup a little more spicy add 1/16 tsp.
Instructions:
Brown sausage in a large pot on med high. Drain off grease and put back in pot. On med heat add sliced onions pepper flakes and seasonings. Cook until onions are soft. Add chicken broth. Add sliced potatoes. Cook on med-high heat until potatoes are tender. Reduce heat until soup is not boiling; then add the cream. (do not add the cream while soup is boiling or it will curdle) Wash the Kale and take off the stems, chop into large chunks. Put into soup just a few minutes before serving. (Kale will turn too dark if it cooks too long.) Salt and pepper to taste.
I love this soup because it is easy and full of flavor. It is like the one from Olive Garden but just my own version.
6 large Potatoes (wash and slice with peel on)
1 med onion (sliced thin)
1 lb. ground sausage (hot or mild)I like half pound of each.
5 cups chicken broth
¾ cup whipping cream
1 bunch green kale (about 1 cup roughly chopped)
3 cloves garlic or 1 tablespoon minced garlic
1 tsp dried oregano
1 ½ teaspoons salt
¼ teaspoon pepper
A pinch of red pepper flakes(8 to 10
if you use mild sausage or if you like the soup a little more spicy add 1/16 tsp.
Instructions:
Brown sausage in a large pot on med high. Drain off grease and put back in pot. On med heat add sliced onions pepper flakes and seasonings. Cook until onions are soft. Add chicken broth. Add sliced potatoes. Cook on med-high heat until potatoes are tender. Reduce heat until soup is not boiling; then add the cream. (do not add the cream while soup is boiling or it will curdle) Wash the Kale and take off the stems, chop into large chunks. Put into soup just a few minutes before serving. (Kale will turn too dark if it cooks too long.) Salt and pepper to taste.
I love this soup because it is easy and full of flavor. It is like the one from Olive Garden but just my own version.
Cream fudge
Cream Fudge Laurel Bean
4 1/2 cups sugar
1 large can milk
3 (60z) pkg choc chips
1 tsp vanilla
1 large jar marshmallow cream
1 cup butter
2 cups whole walnuts
In a large cooking pan, combine sugar and milk; cook, stirring constantly, until it reaches soft ball stage. Before syrup comes to a boil, in a large mixing bowl, place the rest of the ingredients. When syrup reaches soft ball stage, pour over ingredients in large mixing bowl.
Bean on low speed until chips are completely melted. Pour into large buttered pan (13 x 9 x 2 inch)
Let it set overnight in refrigerator. For butterscotch fudge use butterscotch chips or for mint use mint floavored chips.
Carmels
Caramels
1 qt Karo Syrup
4 cups sugar
Bring to boil. Stir constantly
Add: 2 cubes butter(1 at a time)
1 (13 1/2 oz ) can evaporated milk
1 pt whipping cream
Stir for about 45 min. until exactly 233°-234° F Take off heat. Add 2 teaspoons vanilla
and stir. Add 1 cup chopped walnuts if desired. Pour into a large buttered cookie sheet with sides. Must set overnight before cutting. When cut, wrap in wax paper.
(I like this recipe for caramels, it turns out light colored and creamy. Be sure to not let it get hotter than 234° when you cook it; then it stays just the right soft texture)
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