This soup is based on the Greek lemon and egg soup with the added tomatoes.
I haven’t tried this yet, but since I usually add a little lemon to my tomato soup, this sounds like a sure thing.
- bay leaves
- cinnamon
- dry white wine
- Salt & pepper
- diced tomatoes with juices
- water
- vegetable stock
- basmati rice
- chopped parsley
- egg yolks
- fresh lemon juice
This is the best and easiest hot fudge I’ve ever made. You can have all the ingredients on hand to make this anytime. Great on profiteroles or just vanilla ice cream.
- unsweetened chocolate
This is really good, simple bacon. The best way to bake in on baking racks so the grease drips off into the pan.
- packed brown sugar
- cayenne pepper
- thick-cut bacon
Love this for a brunch. You could also add sautéed mushrooms or a diced meat of your choice.
- 4oz. can mild diced green chilies
- large eggs
- cayenne pepper
- kosher salt
- white bread
This is a great side dish for Swedish meatballs or beef or pork roast.
- cider vinegar
- ground cloves
- bay leaf
Pasta for breakfast? You bet! I would double this recipe and cook in a larger skillet then cut wedges to serve.
- large eggs
- coarse salt
- ground pepper
- plain cooked spaghetti
- shredded Jarlsberg or Gruyère cheese
- thawed frozen peas
This recipe is from the newspaper in the early 2000’s.
- heavy cream
- white pepper
- shredded turkey breast
- fettuccini
- parmesan cheese
- Fresh chopped parsley
This is a great alternative to plain boiled corned beef. I’m not a fan of horseradish, so I leave that out.
- packed brown sugar
- white vinegar
- prepared mustard
- whole milk
- heavy cream
- parmesan cheese
Who doesn’t like a cheesy spread!
- mild cheddar cheese
- white sharp cheddar cheese
- chopped green onions
- fresh lemon juice
- Tabasco to taste
- Crackers or raw vegetables