Category: Soups & Sauces

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Olive Garden Zuppa Toscana Copycat Recipe

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Contributed by Rachel & Brendan SOOOOOOOOOO GOOOOOOOOOOOD!!!!!!!! Ingredients: 4 slices bacon, diced 1 lbs spicy Italian sausage, casing removed 1 Tbsp olive oil 2 cloves garlic, minced 1 onion, diced 4 cups chicken broth 3 russet potatoes, peeled and thinly sliced 3 cups baby spinach 1 1/2 cups heavy cream Kosher salt & fresh ground black pepper, to taste Heat a large skillet over medium-high heat. Add bacon & cook until brown & crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Add Italian sausage to the skillet & cook until browned, about 3-5 minutes, making sure … Continue reading Olive Garden Zuppa Toscana Copycat Recipe

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Jambalaya

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Contributed by Matt (Adapted from Paul Prudhomme and various other recipes) Ingredients: 1/2 lbs Smoked Kielbasa (because Poland), cut into 1/2″  half discs 1 lb. Chicken Thighs (or breasts, but thighs have better flavor), cut into 1″ strips 1 large yellow onion, diced 1 large green pepper, diced 2  stalks celery, diced 1 cup white rice (long grain) 2 cups chicken stock 3 cloves garlic, minced 1 tsp cayenne pepper, or to taste 2 bay leaves 2 tsp fresh cracked black pepper 2 tsp thyme 1 Tbsp vegetable oil 1 Tbsp unsalted butter Kosher salt, to taste Slice chicken into 1″ … Continue reading Jambalaya

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Beef Barley Soup

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Contributed by Paula & Al I kinda forgot how flavorful a soup like this is until our old Fort Collins neighbors made it for us. It’ll fill you up in every way. Ingredients: 2 lbs stew meat, well-marbled Salt & pepper 2 Tbsp oil 10 cups water 3 mounded Tbsp Better Than Bouillon beef base 2 cups celery, chopped 2 onions, chopped 5 cloves garlic, minced 1 cup barley, rinsed 2 cups potato, peeled & shredded 2 cups carrots, peeled & shredded Generously salt & pepper the beef. In a large stockpot, heat the oil over medium-high heat. Brown the … Continue reading Beef Barley Soup

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Quick Creamy Tomato Soup

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Contributed by Paula & Al Quick, simple & tasty ~ perfect, right?! With a grilled cheese sandwich, crackers, or in a mug for sipping. Do your thing! Ingredients: 2 (15 oz) containers chicken or vegetable stock 1 (28 oz) can crushed tomatoes 1 cup heavy cream Sea salt & black pepper, to taste Fresh basil, for garnish Combine broth & tomatoes in medium saucepan over medium heat. When it bubbles, stir in heavy cream & reduce heat to low. Season with a little salt & pepper. Simmer gently for 15 minutes, stirring occasionally. With an immersion blender, puree soup. Add … Continue reading Quick Creamy Tomato Soup

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Japanese Restaurant Style Ginger Dressing

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Contributed by Paula & Al Ingredients: 7 oz carrots, peeled & chopped 4 oz onion, peeled & finely chopped 2 Tbsp ginger, peeled & finely chopped 1 Tbsp sugar 1/4 cup soy sauce 1/2 cup rice vinegar 1/2 tsp salt 3/4 cup organic canola oil (I like avocado oil better) Put all the ingredients except the oil in a blender. Blend until smooth. Slowly add oil & blend until the mixture has emulsified. Refrigerate for up to 2 weeks. Traditionally served with iceberg lettuce, tomatoes, onions, & cucumber. Continue reading Japanese Restaurant Style Ginger Dressing

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Cam’s French Onion Soup

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Contributed by Nicki & Cam Serves 4-6 Ingredients: 1 large sweet onion 1/4 stick of salted butter 1 quart beef broth Heaping Tbsp minced garlic 1 Tbsp Worcestershire sauce Toppings: Cheese (swiss, provolone, gouda, & parmesan are all good) Bread (the thicker/denser, the better) or croutons in a pinch Slice onions to desired size. Melt butter in pan (cast iron preferred). Add minced garlic, toast to brown. Add onions, cook on medium-low heat until onions are caramelized (40-60 minutes), stirring often. Add Worcestershire sauce & beef broth & mix. Simmer for as long as possible (at least 35-45 minutes – … Continue reading Cam’s French Onion Soup

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Buttermilk Ranch Dressing (Theresa Michek’s recipe)

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Contributed by Annette & Charlie Annette gives this to co-workers for Christmas presents with homemade croutons. It’s requested every year. ☺   Ingredients: 3/4 cup mayonnaise 1/2 cup buttermilk 1 tsp parsley flakes 1/2 tsp dried minced onions Dash fresh ground pepper 1 clove garlic, chopped fine In a small bowl, whisk all ingredients together. Cover & refrigerate at least 2 hours to blend flavors. Store in tightly sealed container in the refrigerator.   Continue reading Buttermilk Ranch Dressing (Theresa Michek’s recipe)

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Crushed Tomato Sauce

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Contributed by Rachel & Brendan This is a ridiculously easy to make tomato sauce that we like to use on our thin crust pizzas. Use it with the Neo-Neopolitan Pizza Crust recipe in Bread & Crusts. Ingredients: 1 can (28 oz) crushed tomatoes 1/4 tsp fresh ground black pepper 1 tsp dried basil 1 tsp dried oregano 1 tsp garlic powder 2 Tbsp red wine vinegar 1-2 dashes of crushed red pepper flakes, to taste 1 tsp salt, to taste Mix all ingredients in a bowl. Use immediately or store in a tightly covered container in the refrigerator for up … Continue reading Crushed Tomato Sauce

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Enchilada Sauce

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Contributed by Paula & Al Sam found this recipe in one of Henry Winkler’s Hank Zipzer books back in the day. *Did you know The Fonz also writes kids’ books? He does. Anyway, this sauce is insanely easy & quite delicious. We use it for enchiladas as well as on top of burritos & in quesadilla filling. Ingredients: 2 cups tomato sauce 1 1/2 Tbsp chili powder 1/4 tsp oregano 1/4 tsp garlic powder 1/4 tsp cumin 1/4 tsp salt *Since tomato sauce typically comes in 14.5 oz cans, I just use 1 can & add some water or broth … Continue reading Enchilada Sauce

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BBQ Sauce

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No, this isn’t as good as Dad’s sauce, but until he coughs up the recipe, this simple recipe is as good, if not better, than anything you’ll find in a bottle. Contributed by Rachel and Brendan Ingredients: 1/4 cup brown sugar 1/4 cup ketchup 1-2 Tbsp Worcestershire sauce 1 Tbsp soy sauce or chicken broth Tabasco sauce to taste (we like ~5 dashes) Combine and use as you would any BBQ sauce. Continue reading BBQ Sauce