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Old 01-26-2013, 05:43 PM   #76
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o my that looks sooooooo good yummvilleusa
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Old 02-27-2013, 12:47 PM   #77
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Southern Broccoli Cheddar Bread Recipe:

1 package chopped broccoli, drained (10oz)
1 small onion, chopped
4 eggs, beaten
1 stick margarine, (4oz), melted
3/4 cup cottage cheese (I use sour cream!)
1 teaspoon salt
1 box Jiffy corn muffin mix (or any cornbread mix)
1/2 cup of shredded cheddar (optional)

Preparation:
Combine all ingredients in the order listed. Mix well. Pour batter into a 9x13-inch baking dish. Bake at 400,bake till set,or about 20 minutes.

We top with a few handfuls of cheddar in the last five minutes!
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Old 08-13-2014, 05:35 PM   #78
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Default Garden Pea and Pancetta Soup

1 kilo bag frozen peas (2.2lbs)
1 packet smoked pancetta, or smoked bacon cut up
1 large onion, chopped
Ham stock (or vegetable if you can't find ham)
Vegetable oil for frying
Salt and pepper to taste
Double (Heavy) cream to garnish


Put a little oil into a heavy based pan and heat. When hot add the pancetta or bacon and cook til it's crispy and flavoursome. Use a slotted spoon to remove the bacon from the pan and set aside in a dish.

Turn the heat down to lowish and add the chopped onion to the bacony oil. Add a spot more oil if necessary. Cook the onion til translucent and soft, a few minutes.

Make up about 800ml (1.7 US pints) ham or vegetable stock and add to the onions in the pan. Pour the bag of peas into the stock. put lid on pan and bring almost to a boil, then reduce heat and cook peas for ten minutes or until peas are getting tender. Don't cook for much longer or the colour will change and not look so good.

Take a ladle of peas out (optional - I like to find the occasional whole pea in my soup, so I do this) and set them aside with the bacon. Take the soup off the heat and blitz with a stick blender or liquidize in batches. Add the bacon and reserved peas back into the soup. If you prefer your soup thinner, you can just add a little more stock. Likewise add less earlier on if you like thicker, you can always add more.

Add some ground black pepper to taste and salt if needed.

Garnish with cream.

Eat!


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Last edited by Ruby Ripples; 08-13-2014 at 05:56 PM. Reason: lost internet connection
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Old 08-13-2014, 05:58 PM   #79
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Default Garden Pea & Pancetta Soup cont'd

Continued ....
Attached Images
File Type: jpg soup5.jpg (97.8 KB, 112 views)
File Type: jpg soup6.jpg (90.4 KB, 115 views)
File Type: jpg soup7.jpg (97.2 KB, 114 views)

Last edited by Ruby Ripples; 08-13-2014 at 06:01 PM.
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Old 08-16-2014, 07:39 PM   #80
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Ruby that looks amazing!
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Old 08-17-2014, 11:38 AM   #81
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Ruby that looks amazing!
Thanks Randi! It's just so easy to make and I could eat a pint of it at a time I like it so much.
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Old 04-28-2015, 08:01 AM   #82
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Recipe for Broccoli-Cheese Soup from the Everyday Photo Pics thread.
http://www.dimensionsmagazine.com/fo...postcount=4131

1 lb fresh broccoli, washed and chopped or one 16-oz pkg of frozen broccoli, thawed and separated (I've tried it with fresh and frozen. Frozen is fine, but the stems to florets ratio is a lot higher. When using fresh broccoli, cooking time may be slightly longer.)
2 c. chicken stock
2 c. half-and-half
1/2 c. carrots (about 2 medium-sized)
1 c. onion (about 1 medium-sized)
4 T. butter
3 T. flour
1 c. (or so, I like about 1/4 c. more ) grated cheddar (packaged pre-shredded cheddar works fine, too)
1/2 t. salt
1/4 t. pepper
1/8-1/4 t. nutmeg

Saute onions in butter, salt, pepper, and nutmeg; add carrots, and cook 6-10 min. Add flour and cook about a minute; add stock, and bring to a boil. Reduce heat and simmer until thickened, approx. 5 min. Add broccoli and cook about 10 min until tender. Add half-and-half (or cream, if you want to be be a bit more decadent) and simmer until heated through. Add cheese and cook over low heat, stirring until melted.

This is an easy recipe, plus my cooking skills are pretty rudimentary, so if I can make this, anyone can!
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Old 05-02-2015, 11:26 AM   #83
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Quote:
Originally Posted by MsBrightside View Post
Recipe for Broccoli-Cheese Soup from the Everyday Photo Pics thread.
http://www.dimensionsmagazine.com/fo...postcount=4131

1 lb fresh broccoli, washed and chopped or one 16-oz pkg of frozen broccoli, thawed and separated (I've tried it with fresh and frozen. Frozen is fine, but the stems to florets ratio is a lot higher. When using fresh broccoli, cooking time may be slightly longer.)
2 c. chicken stock
2 c. half-and-half
1/2 c. carrots (about 2 medium-sized)
1 c. onion (about 1 medium-sized)
4 T. butter
3 T. flour
1 c. (or so, I like about 1/4 c. more ) grated cheddar (packaged pre-shredded cheddar works fine, too)
1/2 t. salt
1/4 t. pepper
1/8-1/4 t. nutmeg

Saute onions in butter, salt, pepper, and nutmeg; add carrots, and cook 6-10 min. Add flour and cook about a minute; add stock, and bring to a boil. Reduce heat and simmer until thickened, approx. 5 min. Add broccoli and cook about 10 min until tender. Add half-and-half (or cream, if you want to be be a bit more decadent) and simmer until heated through. Add cheese and cook over low heat, stirring until melted.

This is an easy recipe, plus my cooking skills are pretty rudimentary, so if I can make this, anyone can!
Thanks very much for this recipe, I'll try it when I have all the ingredients! is a t. a teaspoon or tablespoon? And are the carrots chopped or grated? thanks!
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Old 05-02-2015, 12:25 PM   #84
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Originally Posted by Ruby Ripples View Post
Thanks very much for this recipe, I'll try it when I have all the ingredients! is a t. a teaspoon or tablespoon? And are the carrots chopped or grated? thanks!
You're welcome, and thanks for the rep.

Sorry, t = teaspoon and T = tablespoon. I chop the carrots into fairly small bits, but grated would probably be fine, too.
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Old 05-02-2015, 12:46 PM   #85
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Originally Posted by MsBrightside View Post
You're welcome, and thanks for the rep.

Sorry, t = teaspoon and T = tablespoon. I chop the carrots into fairly small bits, but grated would probably be fine, too.
Excellent, thanks!
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