Iced Yellow Tomato Soup B H G Recipes

Steps:

• FOR THE SWEET DOUGH.
• In a large mixing bowl combine 1 1/2 cups (180 gms) of the flour and the yeast.
• Set aside.
• In a sauce pan heat the milk, sugar, butter and salt until it's just warm (125 degrees f).
• Add to the flour mixture and beat for a moment, slowly add eggs.
• Beat at medium/low speed for 30 seconds.
• Scrape down the bowl then beat at high speed for 3 minutes.
• Add as much of the remaining flour as possible and stir until just combined.
• (save some for the board if kneading by hand) If using a stand mixer change to dough hook and knead until smooth and elastic, 3-5 minutes.
• Can be done by hand, be cautious not to knead in too much flour or rolls will be tough.
• Form dough into a ball and place in a greased bowl covered with plastic wrap.
• Let rise in a warm, draft free place until doubled in size (60-90 minutes).
• Punch down the dough, turn out on to a lightly floured surface, divide in half.
• Allow to rest 10 minutes covered.
• FOR THE ROLLS.
• While the dough is resting, Grease and flour 2 9 x 1 1/2" round cake pans.
• Mix sugar, cinnamon and optional nutmeg or cocoa in a small bowl or plastic bag.
• On a floured surface, roll one ball out to a 12"x12" rectangle, brush 1/2 of the butter on the dough (leaving 1/2" along the edge unbuttered).
• Sprinkle 1/2 of sugar mixture and be sure it's spread evenly.
• Sprinkle on Optional apples, raisins or chips.
• Roll dough into a tight roll, seal unbuttered edge with a bit of water.
• Set aside.
• Repeat with other dough ball.
• Preheat oven to 375°F.
• Cut each log into 12 pieces and arrange in pans.
• Cover rolls and allow to rise until nearly doubled, 30-60 minutes.
• Bake for 20-25 minutes.
• Rolls will be lightly browned.
• Test for doneness with a toothpick.
• Remove from oven, allow to cool on a rack in the pans for 10 minutes.
• Remove from pan and place on rack until just warm.
• About another 10 minutes.
• FOR THE ICING.
• While rolls are cooling, sift powdered sugar into a medium bowl.
• Add vanilla extract and 2 tablespoons of liquid.
• Beat until smooth, add more liquid 1 teaspoon at a time until smooth and drizzling consistency.
• Mix in optional melted chocolate.
• Place cooled rolls on serving dish, Drizzle or pipe icing, Serve warm.

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!

Steps:

• Preheat Broiler.
• Combine meatballs and pizza sauce in a large saucepan.
• Cover and cook over medium low heat for 10 minutes or til heated through, stirring occasionally.
• Meanwhile, cut a thin slice from the top of each roll, hollow out roll leaving 1/4 to 1/2 inch thick shell, Discard bread from rolls or save for another use.
• Place hollowed out rolls and roll tops, cut sides up, on baking sheet.
• Broil 3 to 4 inches from the heat for 1 to 2 minutes or till lightly toasted.
• Remove roll tops from the baking sheet.
• Spoon meatballs and sauce into toasted rolls.
• Top with cheese.
• Broil about 1 minute more or till cheese is melted.
• To serve, place basil or spinach leaves on top of cheese and replace roll tops.

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.

Steps:

• thaw fish, if frozen, rinse fish, pat dry with paper towels.
• Cut fish into 1/2 inch pieces.
• Set aside.
• In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt.
• Add fish, mix well.
• Shape into 1/2 inch thick patties.
• Coat both sides of the fish patties with cornmeal.
• In a large nonstick frypan or on a nonstick griddle heat oil over medium heat.
• Add half the fish cakes.
• Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once.
• Remove from frypan.
• Repeat with remaining cakes.
• Serve with Green Goddess Sauce.
• If desired garnish with fresh chives.

Steps:

• Cook rotini per pkg, adding broccoli in the last 4 minutes cooking time; Drain, rinse in cold water, drain again.
• In a bowl, combine the yogurt, wheat germ, vinegar, mustard and pepper; mixing well.
• To this mixture, add the rotini/broccoli, chicken, tomato and onion; toss to coat well.
• Cover and chill 2 hours; toss again before serving.
• Variation: Swap out the rotini for your favorite small pasta such as macaroni or penne rigati.
• NOTE: prep time covers pasta cooking and veggie chopping; cook time covers assembly and chilling time.

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.