Creamy Tomato Soup And Italian Patty Melts Recipes

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

Steps:

• Mix meat, Parmesan cheese, and seasonings.
• Shape into 4- 4inch patties.
• Heat oil.
• Cook pepper rings until crisp tender.
• Remove.
• Now do the same with the raw onion slices.
• Remove.
• In the same pan cook patties until done.
• Top with veggies and then with cheese.
• Cover pan until cheese is melted.
• Serve on buns.

Steps:

• Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Push to one side of the skillet; add the mushrooms and cook until browned, about 2 minutes. Season with salt and pepper, then mix the mushrooms and onions together and cook until the onions are golden, about 10 more minutes. Add the vinegar and 2 tablespoons Worcestershire sauce. Transfer the mixture to a bowl and keep warm.
• Meanwhile, mix the turkey, beef and the remaining 2 teaspoons Worcestershire sauce in a bowl. Shape into 4 equal-size oval patties.
• Wipe out the skillet, add 1 tablespoon olive oil and place over medium-high heat. Season the patties with salt and pepper and cook until browned on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes.
• Divide the onions and mushrooms among 4 bread slices; top with a slice of cheese, a patty, another slice of cheese and another bread slice. Wipe out the skillet; add 1 tablespoon olive oil and place over medium heat. Cook the sandwiches in two batches until the bread is toasted and the cheese melts, 1 to 2 minutes per side, adding the remaining 2 teaspoons oil as needed.

Steps:

• In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a medium bowl. Drizzle with 2 ounces oil and season with salt and pepper. Place seed side down on a lightly oiled baking sheet. Place in the oven and bake until the skins wrinkle and the tomatoes are soft, about 30 to 40 minutes.
• Remove from the oven and cool. Peel the skins from the tomatoes and place in a colander over a bowl, to drain for about 20 minutes, occasionally pressing them to release juice. Reserve tomato juice for a later dish.
• Heat 1-ounce of oil in a saute pan over high heat. Add in the onions and cook until translucent, about 3 to 4 minutes. Add in garlic and chiles and cook for 1 minute. Remove and cool.
• In a medium bowl, combine the roasted tomatoes, parsley, scallions, oregano, and basil with the onion mixture. Add in the flour and bread crumbs and season with salt and pepper. Add more bread crumbs, if needed. Add sugar if tomato mix is acidic. Shape mixture into 2-ounce patties.
• Heat the remaining oil in a medium skillet over high heat to reach 375 degrees F. Turn heat to medium-high heat and place the patties into the skillet in small batches. Cook on both sides until golden brown. Add more oil as needed. Remove patties and drain on paper towels. Season with salt while warm.

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Steps:

• In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour.
• Stir in cream; cook until heated through and serve.