I just picked up a Sunset Holiday Cookbook. As I told Jean, I almost didn't pick it up, since the cover was sweet stuff. Then I noticed the Sunset at the top, so I flipped through! WOW! Everything from Starters to Desserts and everything in between! Here's a couple things to make you jealous:
This is a dark chocolate brownie topped with a chocolate ganache and melted peppermints. I don't usually care for chocolate and peppermint that much, but these just LOOK so good! (Sorry, my scanner is messed up, so this is the best I could do...LOL!)
Then there's this recipe:
* Exported from MasterCook *
Romesco Soup
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 T Olive oil
2 medium onions -- halved and thinly sliced
About 1/2 t salt
6 cloves garlic -- minced
1/2 t hot Spanish or Hungarian paprika -- or regular sweet
1/2 cup red lentils -- hulled, sorted of debris and rinsed
3 jars roasted red peppers -- (12 oz each)drained and rinsed of any charred bits
1 can diced tomatoes (28 oz.)
About 1 1/2 cups chicken or vegetable broth
2/3 cup nonfat dry milk
About 1 T good-quality red wine vinegar
1/2 cup sliced almonds -- toasted
Roasted almond oil or extra-virgin olive oil for drizzling (optional)
Warm olive oil in a large pot over medium-high heat. Add onions and 1/2 t salt and stir to combine. Cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 10 minutes; reduce heat, if necessary, to keep onions from browning.
Add garlic and cook, uncovered, until soft, about 3 minutes. Stir in paprika and cook 1 minute. Add lentils, peppers, tomatoes, and 1 1/3 cups broth. Bring to a boil, reduce heat to maintain a steady simmer, cover, and cook until lentils are extremely soft (taste to check), about 30 minutes.
In a blender, puree soup in three batches until very smooth, at least 3 minutes per batch. Add dry milk and vinegar to the last batch. Combine batches and season with salt and vinegar to taste; add a bit more broth if soup seems too thick.
Serve the soup topped with almonds and a drizzle of oil if you like.
(I'm thinking some goat cheese crumbled on top would be good, also!)
Source:
"Sunset Holiday Cookbook 2009" YUM!
This is a dark chocolate brownie topped with a chocolate ganache and melted peppermints. I don't usually care for chocolate and peppermint that much, but these just LOOK so good! (Sorry, my scanner is messed up, so this is the best I could do...LOL!)
Then there's this recipe:
* Exported from MasterCook *
Romesco Soup
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 T Olive oil
2 medium onions -- halved and thinly sliced
About 1/2 t salt
6 cloves garlic -- minced
1/2 t hot Spanish or Hungarian paprika -- or regular sweet
1/2 cup red lentils -- hulled, sorted of debris and rinsed
3 jars roasted red peppers -- (12 oz each)drained and rinsed of any charred bits
1 can diced tomatoes (28 oz.)
About 1 1/2 cups chicken or vegetable broth
2/3 cup nonfat dry milk
About 1 T good-quality red wine vinegar
1/2 cup sliced almonds -- toasted
Roasted almond oil or extra-virgin olive oil for drizzling (optional)
Warm olive oil in a large pot over medium-high heat. Add onions and 1/2 t salt and stir to combine. Cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 10 minutes; reduce heat, if necessary, to keep onions from browning.
Add garlic and cook, uncovered, until soft, about 3 minutes. Stir in paprika and cook 1 minute. Add lentils, peppers, tomatoes, and 1 1/3 cups broth. Bring to a boil, reduce heat to maintain a steady simmer, cover, and cook until lentils are extremely soft (taste to check), about 30 minutes.
In a blender, puree soup in three batches until very smooth, at least 3 minutes per batch. Add dry milk and vinegar to the last batch. Combine batches and season with salt and vinegar to taste; add a bit more broth if soup seems too thick.
Serve the soup topped with almonds and a drizzle of oil if you like.
(I'm thinking some goat cheese crumbled on top would be good, also!)
Source:
"Sunset Holiday Cookbook 2009" YUM!
Daphne
Keep your mind wide open.
Keep your mind wide open.