Gold -n- Silver Inn Mahogany Sauce

This is an interesting sauce spotted on a DDD episode featuring this place in Reno.

The thing that I picked up on is that it has a ketchup and grape Jelly based sauce.  They do a bit to jazz it up though.

Take butter / oil and brown some chopped onions, then chopped bacon.  Cook down and add ketchup + grape jelly.

To make the Mahogany sauce, add liquid smoke (guessing that can be any variety, not sure).

not sure of proportions, but on show they made over a pint, less than a quart of sauce, and simmered it for 40 minutes to cook down.

This is of course a Swedish meatball crock pot sauce sounding mixture.

site is: http://goldnsilverreno.com

Fire Roasted Tomato Soup

http://www.schools.utah.gov/cte/documents/facs/cabinet/FoodNutritionI/CR_BreadBowlsAndSoup.doc

Fire Roasted Tomato Soup
from http://changeabletable.com

l large onion, diced

6 cloves garlic, minced (or use 1/4 tsp dried minced for each clove)

olive oil

2 - 28 to 32 oz cans tomatoes (I used “ready-cut” to keep it simple)

32 oz bottle fire roasted (or sun-dried) tomatoes (Costco has them for the most reasonable price in larger quantities)

2 - 8 oz cans tomato sauce

2 - 6 oz cans tomato paste

8 cups water (I added 8 - 10 chicken bouillon cubes for more flavor)

2 tsp salt

1/2 tsp pepper

2 cups milk or cream (more if you like a thinner soup)


In a large soup kettle saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.
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Creamy Roasted Tomato and Garlic Soup

http://cookingwithkrista.blogspot.com/2009/11/creamy-roasted-tomato-and-garlic-soup.html

Creamy Roasted Tomato and Garlic Soup adapted from Tasty Kitchen

•6 Tablespoons Olive Oil, Divided
•3 pounds Plum Tomatoes Quartered
•Salt
•Fresh Ground Pepper
•3 heads Garlic Cut In Half To Expose The Cloves
•12 ounces, weight Onion - Diced
•1/2-1 teaspoon oregano
•6 ounces, weight Tomato Paste
•32 ounces, weight (two 16 Oz. Cans) Canned Diced Tomatoes
•8 cups Chicken Broth
•12 ounces, fluid Evaporated Milk
•12 whole Basil Leaves, Minced
Sour cream for garnish

Preparation Instructions

Preheat oven to 450F. In a large bowl, lightly toss together the quartered tomatoes, 3 tablespoons olive oil, salt and pepper. Pour out onto a foil-lined baking pan and roast for 25 to 30 minutes until tomatoes are soft and have started to caramelize. Remove from oven and set aside.

Place halved heads of garlic on a large sheet of foil with cut side up. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Seal up the foil and roast in the oven with the tomatoes until the garlic is soft. Set aside and allow to cool so that it can be handled.

In a large pot heat remaining 2 tablespoons olive oil over medium heat. Add onion and cook until caramelized. Add oregano, black pepper and tomato paste. Cook, stirring constantly for one minute. Add the diced tomatoes with all the liquid, simmer for 10 minutes stirring occasionally. Add the chicken broth and roasted tomatoes to the soup. Squeeze the garlic from its paper, discard the paper and add the soft garlic to the soup. Simmer for 30 minutes, stirring occasionally. Using an immersion blender or in small batches in a blender, blend until smooth. Stir in the evaporated milk and bring soup to a simmer. Add the fresh basil. Garnish with sour cream.

vegetarian tomato soup

 

Ingredients:

http://www.food.com/recipe/fire-roasted-tomato-soup-292016
Servings: 4

Units: US | Metric

• cooking spray
• 1 medium onion , chopped
• 1 stalk celery , chopped
• 1 (14 1/2 ounce) can diced fire roasted tomatoes
• 1 (14 1/2 ounce) can fire roasted tomatoes , crushed
• 1 1/2 cups vegetable broth
• 1 tablespoon oregano
• 1 teaspoon rosemary , crushed between your fingers
• 4 roasted garlic cloves
• 1 tablespoon minced parsley or 1 tablespoon chopped basil
• salt and pepper
• 1/2-1 teaspoon sugar (if needed)

Directions:

1. Over medium heat, sauté the onion and celery in a medium non-stick saucepan sprayed with no stick cooking spray.
2. When the onion is translucent, add the tomatoes, broth, oregano, rosemary.
3. Simmer on very low heat for 10 minutes.
4. Transfer soup to the blender, (work in batches if you need to) add the roasted garlic, and puree until fairly smooth.
5. Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend.
6. Taste the soup, and if it is too acidic, add a little sugar to taste.
7. Serve with some chopped fresh basil.

Read more: http://www.food.com/recipe/fire-roasted-tomato-soup-292016#ixzz1hUmDIwxY

tomato soup

Ingredients:

l large onion, diced

6 cloves garlic, minced

    (or use 1/4 tsp dried minced for each clove)

olive oil

2 - 28 to 32 oz cans tomatoes

    (I used “ready-cut” to keep it simple)

32 oz bottle fire roasted (or sun-dried) tomatoes

    (Costco has them reasonably priced in larger quantities)

2 - 8 oz cans tomato sauce

2 - 6 oz cans tomato paste

8 cups water

    (I added 8 - 10 chicken bouillon cubes for more flavor)

2 tsp salt

1/2 tsp pepper

2 cups milk or cream (more if you like a thinner soup)

Directions:

In a large soup kettle saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.

Note:  careful with hot soup in blender

(If you like chunkier soups, hold back on one of the batches in the blender - leaving it chunkier) Add milk or cream and seasonings and continue to simmer for another 5 or 10 minutes.

At Paradise Cafe, they drizzle the bowl of soup with thinned sour cream, then top with tortilla strips.  Keep a squeeze bottle in your refrigerator to top bowls of soup with little mess.

Breadsticks are wonderful with this soup - as it is thick enough to be able to use the soup as a dip. Make extra breadsticks while you're at it - and freeze them on a cookie sheet.  When frozen store them in zip-locs in the freezer.  Heat them in a warm oven for about 1/2 hour while finishing the soup,

tomato soup

Jen's Fire Roasted Tomato Soup
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
4 cups water (chicken stock)
2 tsp salt
1/2 tsp pepper
2 cups milk