Saturday, February 16, 2013

Two yummy recipes......

Found a new blog/website called Six Sisters Stuff  There are lots of great recipes on there and I decided to make two of them for our supper on Friday night.

Tomato Tortellini Soup

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups 2% milk
  • 2 cups half-and-half cream
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded Parmesan cheese
  • Additional shredded Parmesan cheese, optional

Directions

  • Cook tortellini according to package directions.
  • Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).



Now here is my version of the recipe:


Ingredients

  • 1 package (9 ounces) refrigerated cheese and spinach ravioli
  • 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
  • 2 cups chicken broth
  • 2 cups 2% milk
  • 2 cups half-and-half cream
  • 1 can Alymers Accents Tomatoes (click on link to see what I mean)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 cup shredded Parmesan cheese
  • 2 tsp cornstarch
  • 1/4 cup milk
  • Additional shredded Parmesan cheese, optional
Cook ravioli as per package instructions.  In a large saucepan add soup, chicken broth, milk, half and half, tomatoes, and seasonings, and heat through.  mix cornstarch with the 1/4 cup of milk and stir into the soup.  Add cooked pasta and cheese.

This will be good minus the pasta.  Also would be good with gnocchi.


Easy Parmesan Knots Recipe


Easy Parmesan Knots Recipe:
(Recipe from Taste Of Home)


Ingredients:

1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Directions:

Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat. Yield: 2-1/2 dozen.


6 comments:

j udy said...

Those knots look yummy. I am going to put this on the March menu. I love your recipes

Jeanne said...

The recipes look delicious. However, I am confused on your version. You increased the cans of tomato soup from 2 to 12 but didn't change the amounts of seasoning or milk and cream. Was that a typo?

Gill - That British Woman said...

Jeanne, thanks for pointing out the typo I have corrected it now......

Gill

Cindy@NorthofWiarton said...

Yum to all of the above! Those knots looks sooo good.

Karine said...

Mmm...sounds and looks tasty!

~Carla~ said...

Yum!! Will have to send this to my dd, she'd love it & loves to cook!