Search results
How To Make Tomato Soup From Tomatoes Recipe - Yahoo Recipe Search
Food.comOf all my recipes, this is one of the few dishes that is repeatedly requested by my family and friends. We usually serve this soup with a couple of grilled cheese sandwiches, and it's such a satisfying meal for a cold and chilly day. I have made the delectable soup using canned tomatoes as well as fresh tomatoes from our garden, and I cannot tell the difference between the two versions. The time calculated for this recipe is based on using canned tomatoes (which is how I usually make it since it's more convenient). But if you wish to use fresh tomatoes, please consider that it will be about 10-15 minutes more of preparation time.Food52This is one of the freshest, tastiest and lightest soups you will ever eat. I found the original recipe on Epicurious but have made adjustments to suit my tastes; namely the addition of fennel seeds, garlic and fennel pollen to the soup, not pureeing the soup (the original calls for pureeing), and the alteration of some quantities. It is great served hot, or even at room temp on a hot summer's night. It is very satisfying because of its bold flavours but it does not weigh you down: I find it is what I always want to turn to when I need to restore my sense of virtue! The other wonderful thing about this soup is how quick and simple it is to make, and how little waste there is - you even use the fronds from the top of your fennel bulbs. If you are not familiar with fennel "pollen", it is simply the fine golden dust that is obtained by drying and then crumbling the delicate golden yellow flowers of the fennel plant. It costs a fair amount so I make my own by collecting flowers from wild fennel plants - the stuff grows almost everywhere here in Italy where I live. Fennel pollen adds amazing flavour and perfume to any dish in which you would use fennel seeds. Sprinkle it over soups, meats, or pastas and you will not be sorry!Food.comI made this for supper club last weekend (theme was Mexican, loosely), and this was stupendous. First, if it is hot where you are (and it is sure hot where I am), this is a perfect appetizer. We all thought our body temperatures cooled off several degrees just eating. It is also tastes so, so good. My goodness. This recipe comes from Jody Adams, from the "In the Hands of a Chef" cookbook. This is also a two day recipe, perfect for when you are hosting a summer supper (you make most of it ahead, and just do assembly and cutting of the avocado right before). I am writing this as I made it, and I doubled it; it goes without saying you could easily halve this. I also make my own creme fraiche, and here is how I do it: I mix one cup of whipping cream with 2 tbsp of buttermilk, and put in a jar with a lid. I do this one day before I want to use it. I let it sit out over night and then refrigerate it the next morning - and then I use it later in the day (they say it will stay good for 10 days).Food.comThis recipe was passed down from my grandmother, to my mother and now I make it frequently. It's a big hit with hubby. It is also another one of those recipes that show how they stretched a pound of hamburger to feed a family. A salad goes along nicely with this.Food and WineAndrew Zimmern’s Kitchen AdventuresFrom the Marx Brothers movie Duck Soup to Seinfeld’s inimitable Soup Nazi, the word soup can take on so many nuances that I thought to look it up in the dictionary. I found the following:Alphabet Soup is a term often used to describe a large number of acronyms used by an administration; it has its roots in a common tomato-based soup containing pasta shaped in the letters of the alphabet. Primordial soup is a term used to describe the organic mixture that led to the development of life on earth. A soup kitchen is a place that serves prepared food of any kind to the homeless. Pea soup describes a thick or dense fog. Soup legs is an informal or slang term used by athletes to describe fatigue or exhaustion. “Stone Soup” is a popular children’s fable. Duck soup is a term to describe a task that is particularly easy. Word soup refers to any collection of words that is ostensibly incomprehensible. Soup Fire! can be used as an expression of surprise. Soupe du jour is French for “soup of the day.” Sometimes used as a metaphor for anything currently trendy or fashionable. Soup to nuts is an American-English idiom conveying “from beginning to end” (see: full-course dinner). “Soup’s on!” or “Soup’s up!” is a common phrase used to say that dinner is ready. Soup sandwich is a pejorative US military slang term, typically used to admonish a trooper for poor work or shoddy appearance. The term comes from the concept that a sandwich made out of soup would be a sloppy mess. To soup something up is to improve it, or increase its power (most often used with cars)It’s so boring to point out that even in warm weather, you can enjoy cold soups that are as refreshing as they are simple to make. Yadda yadda yadda. But true. I make gazpacho every week and keep it in the fridge, and love pureeing cucumber, dill, yogurt, hot chile, lemon juice and celery into a classic Turkish summer soup. But vichyssoise has the sexiest story. The French chef Jules Gouffé created a recipe for a hot potato-and-leek soup, publishing a version in The Royal Cookery Book (1869). Louis Diat, the great chef at New York City’s Ritz-Carlton Hotel, claimed to enjoy it as a young child. In 1950, Diat told The New Yorker: “In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood that my mother and grandmother used to make. I recalled how, during the summer, my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.” I like the idea of a chef making a comforting recipe based on a childhood memory, and experimenting at the customers’ expense.—Andrew Zimmern Cold Soup Recipes More Spring Soup RecipesFood.comBourride is a classic Mediterranean fish stew or soup, which is much less complicated and expensive to make than bouillabaisse. There are various local variations, this version originates from Sète, where they make it with monkfish & no other type of fish is added; however, in Marseille they use a mixture of any firm white fish. Some people serve the broth on its own, followed by the fish and vegetables with boiled potatoes and aïoli. Another way of serving it is to put slices of French bread in bowls and pour the soup over them. However, this version is slightly more restrained and elegant! There is a local myth that says, when the Greek gods got bored with Olympus they came to Marseille to eat bourride, this being the only food that was fit for the gods! Don't be put off by the amount of garlic that goes into it, the soup itself tastes creamy rather than garlicky, and it's up to you how much aïoli you spread on your bread! This is a much adapted recipe taken from one of my favourite French cookbooks, "La Cuisine du Sud - Poissons et Fruits de Mer" This quantity serves 6-8 people, with copious amounts of French bread & aïoli.....oh yes, don't forget the Pastis too!Food.comI have to say this is one of the few things I really think I cook well, though it isn't much of a recipe. I learned how to make it from my grandmother, though interestingly, we somehow use different herbs. As long as you aren't skimpy with the ingredients, you really can't go wrong. You can add noodles, rice, matzah balls, etc., either cooked in the soup or cooked separately and then added.YummlyAt Thanksgiving and Christmas, millions of families around the world gather around baked ham. But you don't have to wait for a special occasion. Baked ham is ideal, anytime you need to feed a crowd. And, if you're looking to impress, our baked ham with mojo sauce recipe won't let you down. _What is a baked ham?_ Ham refers to any slice of pork from a pig's back leg. A whole ham is the entire limb – from the hip to the knee. Most supermarket hams have been preserved and cooked. So, in preparing a baked ham, you're not cooking it, but infusing it with all-important flavor and heat. _What kind of baked ham should you buy?_ There's more than one kind of baked ham. For maximum flavor, go for a bone-in whole ham. If you're nervous about the complications of carving, choose a spiral-cut ham, which comes pre-sliced. Even easier to carve than a spiral ham is a boneless ham, but it's significantly less flavorful. Plus, once you've eaten a bone-in whole ham, you can use the bone for soup! Whole hams are preserved in one of two ways: wet-curing or dry-curing. The typical commercial ham – known as “city ham” – is wet-cured, which means it's been injected with brine. Less common is “country ham”, which is dry-cured. This process, which originated in France over 2,000 years ago, involves salting the ham, before hanging it to dry – for months or even years! Country hams are tastier than city hams, but they're also more expensive. _How big should your baked ham be?_ Too much baked ham is better than not enough. After all, you can easily add the leftover ham to sandwiches, pastas, pizzas and breakfasts. As a rule of thumb, for each guest, buy 3/4 to one pound of bone-in ham or 1/2 pound of boneless ham. In other words, to feed twenty people, you need 15-20 pounds of bone-in baked ham or 10 pounds of boneless baked ham. Just be sure that whatever you buy can fit in your roasting pan or baking dish. _How do you prepare baked ham?_ There's a cornucopia of baked ham recipes to try, including our mouthwatering baked ham with mojo sauce. Whichever you decide upon, preparation begins with scoring. Using a sharp knife, make diagonal cuts across the baked ham, creating a diamond pattern. The cuts should be an inch apart and 1/8 inch deep. Scoring a baked ham not only looks good, it also intensifies flavor, by allowing the glaze to seep into the meat. _How long does it take to cook baked ham?_ Cooking time varies, depending on size. Generally, for each pound of weight, the ham should spend 10 minutes in the oven. For a 15-pound baked ham, that's 150 minutes – or 2 ½ hours. But don't leave it to guesswork. After two hours, place a thermometer into the thickest section: If it reads 140º F internal temperature, your baked ham is ready; if not, it needs more time. Be sure to pre-heat the oven to 350ºF. _How do you keep a baked ham from becoming dry?_ Most baked ham recipes involve two elements: liquid (usually wine, stock or sauce) and glaze. To prevent dryness and keep the ham juicy, baste every 15-20 minutes, and, to prevent burning, don't glaze until 15-30 minutes before the baked ham is due to come out of the oven. _More baked ham recipes_ Most baked ham glazes include a sweet liquid, such as honey or maple syrup, and spices. Two of our most popular are here: [Honey Glazed Ham](https://www.yummly.com/recipe/Honey-Glazed-Ham-513530) [Glazed Easter Ham](https://www.yummly.com/recipe/Glazed-easter-ham-352702) This second one features a creative brown sugar glaze made up of not just brown sugar, but also mustard, Dr Pepper and apple cider vinegar, among other ingredients. Looking for side dishes? Try these: [Perfect Potatoes Au Gratin](https://www.yummly.com/recipe/Perfect-Potatoes-au-Gratin-The-Pioneer-Woman-Cooks-_-Ree-Drummond-41289) [Cheesy Baked Asparagus](https://www.yummly.com/recipe/Cheesy-Baked-Asparagus-1441599) [Deviled Egg Salad](https://www.yummly.com/recipe/Deviled-egg-salad-302525).Food52I bought a pasta machine as a post breakup gift to myself last summer and that moment really is what started family dinner. Since that first pasta night we have done five or six and without fail, no matter when I make the dough or how early I begin shape the pasta, we will not eat before 11pm. I mostly make traditionally Italian if not more specifically Roman pasta dishes that I picked up while living in Rome in 2012: Bucatini all’Amatriciana, Ragu, Carbonara, occasionally delving into Umbrian Penne alla Norcina. I am fully a snob when it comes to pasta, and this leads us to the true hypocrisy of this post: I made meatballs. Quick recap on the meatball: Italians only serve them by themselves if they’re large, and when they’re small they usually go in soup. When the Italians immigrated to America at the turn of the 20th century they were actually spending less of their income on food then they were in Italy and thus eating more meat and the meatball “snowballed” for lack of a better word. I found a recipe for tiny meatballs last week that had tons of herbs and ricotta AND I could make them the day before dinner, so we put all prior rules and feelings about American meatballs in the bathroom. So these meatballs are a combination of a couple recipes that have all clearly been based off of Marcella Hazan’s recipe from her book Marcella’s Italian Kitchen. The last time I tried to make pasta sauce Ian yelled at me. It was arguably bad pasta sauce. Bad in the sense that it was fully edible and had anyone but me served it we all would have been more than happy, but it was bland, there was much too much sauce in relation to the amount of meat, the flavors didn’t combine right, it didn’t cook long enough, and we all have come to expect more from me. I was not going to let that happen again so I went back to my recipe hunting for making the perfect marinara sauce. Sourcing back to Marcella Hazan she claims that whole peeled tomatoes, a stick of butter, salt, and an onion, and those four things alone make the perfect sauce. Besides the fact that she’s a best-selling James Beard Award-winning food writer, her meatballs came out really good and I figured i’d give it a shot with my own tweaks. Makes 12-14 servings of sauce. Unless you’re feeding a small army or my friends that have apparently never eaten before, halve recipe or plan on freezing some of it.
