Paradise Bakery Tomato Soup (milk version)

2 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can San Marzano whole tomatoes (I buy them at Fresh Market)
14 oz can Muir Glen fire roasted diced tomatoes (I buy them at SuperTarget)
8 oz can tomato sauce
6 oz can tomato paste
32 oz chicken stock
2 tsp salt
1/2 tsp pepper
2 cups milk

In a dutch oven saute onion in olive oil until almost translucent.

Add garlic and continue to saute a few minutes more.

Add tomatoes, sauce and paste as well as stock.

Bring to a boil, cover and reduce heat to simmer for 30 minutes.

Puree in blender, or with immersion blender until desired consistency.

Add milk and seasonings and continue to simmer for another 5 or 1o minutes.


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Paradise Bakery Tomato Soup (another recipe)

(as found, non-vegetarian)

Ingredients:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 T olive oil
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 28 oz can whole tomatoes
• 2 14 oz cans fire roasted diced tomatoes
• 2 cups water
• 2 cups chicken broth
• 2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups heavy cream
• 1/4 cup parmesan cheese

1. In a large pot, add olive oil and saute the onion until it is almost clear.  Add the garlic and continue to cook for a few more minutes.
2. Add tomatoes, sauce, paste, water, and chicken broth.  Bring to a boil, cover and let it simmer for about 30 minutes.
3.  In a blender or food processor puree the mixture until it gets to your desired consistency.  I like mine a little bit chunky just like Paradise Bakery.  Yum
4. Add the heavy cream, parmesan cheese, salt and pepper.
5. Let it simmer for another 5 minutes and serve!

Yield about 8 cups

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Paradise Bakery Tomato Soup

Knockoff recipe (non-vegetarian)

Ingredients

• ½ large onion, finely diced
• 3 cloves garlic, minced
• 1-2 Tbsp. olive oil
• 1 (28 oz.) can diced tomatoes
• 2 (14.5 oz.) cans fire roasted tomatoes
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 2 cups water
• 2 cups chicken broth
• 1 tsp. salt
• ¼ tsp. pepper
• 1 cup heavy cream, milk will work too

Instructions

1. In a large pot, saute onion in olive oil until almost translucent. Add garlic and sauté a couple minutes longer.
2. Add tomatoes, tomato sauce, tomato paste, water and chicken broth to pot. Stir to combine and until it reaches a boil. Reduce heat, cover, and let simmer for 30 minutes.
3. After it has boiled for 30 minutes, puree soup as necessary to reach desired constancy. I like mine with chunks of tomatoes.
4. Add salt, pepper and cream to pot with tomato soup and simmer for 10 additional minutes.
5. To serve, drizzle with sour cream and top with tortilla chip strips.

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Sausage Egg Roll in a bowl

Ingredients:

    1 pound ground pork sausage
    6 cups coleslaw mix or shredded cabbage
    4 cloves garlic, minced
    1 tablespoon ginger, minced
    1 tablespoon soy sauce
    1/4 cup chopped green onions
    1 tablespoon sesame oil

Directions:

    Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
    Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
    Remove from the heat and top with the green onions and drizzle with sesame oil.
    Serve immediately.

Crockpot Mongolian Beef

Ingredients

    ½ pounds Flank Steak
    ¼ cups cornstarch
    2 tablespoons Olive Oil
    ½ teaspoons mince Garlic, Cloves
    ¾ cups Soy Sauce
    ¾ cups Water
    ¾ cups Brown Sugar
    1 cup grated Carrots
    green onions, for garnish

Instructions

    Cut flank steak into thin strips. 

    In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
    Add olive oil, minced garlic, soy sauce, water, brown sugar and 

        carrots to slow cooker. 

    Stir ingredients. 

    Add coated flank steak and stir again until coated in the sauce.
    Cook for high 2-3 hours or on low 4-5 hours until cooked throughout 

        and tender. 

    Can serve over rice and garnish with green onions.

Baked Chicken and Rice

Ingredients:
1 box Uncle Ben’s Long Grain Wild Rice (original recipe)  3/4 cup of rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders 4 - 5 oz ea.
Directions :

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. 
If using white rice, replace Uncle Ben's with 3/4 cup of rice add more water.
Add the extra can of water for moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours .

(another recipe called for 50 min)
Campbells recipe

Crispy Sliced Roasted Potatoes

Ingredients

1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Add Checked Items To Grocery List

Directions

Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.

Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

Read more at: 

http://www.foodnetwork.com/recipes/food-network-kitchens/crispy-sliced-roasted-potatoes-recipe.html