July 5, 2008
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This is NOT American Idol!
Recipe: Mushroom Garlic Soup (repost)
Monday, February 11, 2008 (10:09:35 PM)
- With the cold weather making life difficult for us who cherish the warmer months, I thought it would be nice to have some great soup. Here is a recipe I invented a couple of years ago that hits the spot:
1 can cream of mushroom soup
1 ½ cans milk
1 cup red wine (Merlot)
½ cup sour cream
8-10 large white mushrooms (quartered or sliced)
4 tablespoons minced garlic
¼ cup soy sauce
¼ cup butter (or about 4 tablespoons)
½ teaspoon white pepper
1 teaspoon ground black pepper
1 teaspoon nutmeg
In a sauté pan, melt 2 tablespoons of butter and add two tablespoons garlic. On HIGH heat, sauté the mushrooms in the butter tossing (stirring) often. Once the mushrooms start to brown a bit add in the soy sauce and reduce heat to simmer for about 3 minutes.
Tip: If you want a great hoursderve serve the mushrooms just as they are with toothpicks to guests (Thank you, Mr. Mahr!).
In a medium saucepan mix together the can of soup, 1 can of milk, and the sour cream. Stir until combined. Warm it up on LOW heat.
To the soup, add the remaining garlic, white pepper, black pepper, and nutmeg. Simmer on very low heat for 5 minutes until you can smell the pepper and nutmeg.
Stir into the soup the entire sauté pan mushroom mixture. Add more milk as needed if the soup is too thick. Add the wine. Stir until combined.
Serve immediately with warm buttered bread to dip with.
The above base soup can be made to last several days. For each following day, try these alternatives:
Try adding a few drops of Tobasco
1 cup of chopped grilled chicken makes this a whole meal
Thai Style: Add the juice of one lemon, a tablespoon of chillipowder, and a teaspoon of dried mint leaves
Spanish Style: Add 1 teaspoon cumin, the juice of one lime, and a tablespoon of dried cilantro leaves
Libbey's Famous Pumpkin Pie
Tuesday, November 20, 2007 (10:54:47 AM)
- This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.
3/4 cup Granulated Sugar
1/2 teaspoon Salt
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
2 large Eggs
1 can (15 ounces) Libbey's 100% Pure Pumpkin
1 can (12 fluid ounces) Carnation Evaporated Milk
1 unbaked 9-inch Deep Dish Pie Shell (4-cup volume)
Whipped Cream (optional)
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated, 425-degrees F. for 15 minutes. Reduce temperature to 350-degres F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with real whipped cream before serving (Do not use "Cool Whip"!)
NOTES: 1-3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425-degree F. oven for 15 minutes. Reduce temperature to 350-degrees F.; bake for 20 to 30 minutes or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.). Deep-dish pie: extend second bake time to 55 to 60 minutes. Shallow pies: no change.
Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8
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