Hearty Vegetable Barley Soup: Back of the Box Recipe
Hi everybody :)
Do you love to used recipes found on the back of the box? I do. Every once in a while I find interesting recipes from boxes of cereals, dry mixes, can goods, etc... Being a recipe fanatic, I collect them all in notebooks, tablets, and binders. This recipe I'm sharing today is from the back of a QUAKER Medium Barley's
box. Let's get it started...
Hearty Vegetable Barley Soup
Ingredients:
1/2 lb. Lean ground beef
1/2 cup Chopped onion
1 clove Garlic minced
7 cups water
1 (14 1/2 oz.) can Unsalted whole tomatoes. undrained, cut into pieces
1/2 cup QUAKER Medium Barley, uncooked
1/2 cup Sliced celery
1/2 cup Sliced carrots
2 Beef bouillon cubes
1/2 teaspoon Dried basil, crushed
1 Bay leaf
1 (9 oz) pkg. Frozen mixed vegetables
Directions :
In a 4-quart saucepan or Dutch oven. brown meat Add onion and garlic: cook until onion is tender Drain.
Stir in remaining ingredients except frozen vegetables.
Cover: bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Remove bay leaf. Add frozen vegetables: cook about 10 minutes or until vegetables are tender.
Additional water may be added if soup becomes too thick upon standing. MAKES 12 (1 CUP) SERVINGS
What I Did and/or Think:
I love homemade soup, this one was really great. It's also was another first for me. I never tasted barley before! I know, shocking isn't it :) It kind of remind me of oatmeal, look and taste. It's small before cooking and swell up afterward, and have a chewy oatmeal taste. This is another great REPEAT especially on the cold Winter days ahead.
BTW, it's also a Chicken Barley Chili recipe on that same box, I'll be trying very soon, so stay tune :)
Chicken Barley Chili
ENJOY! Come again...
Linked to:
Farm Girl Friday Blog Fest: Fresh Eggs Daily
The Better Baker Weekend Potluck
Foodie Fridays @ Designs By Gollum
Foodie Friday @ Simple Living
Friday Flair Party: Whipper Berry
Foodie Friends Friday @ Foodie Friends Friday
It's a Hodgepodge Friday
Shaken Together Life: {what's shakin' link party}
Miss Information: I Freakin' Did It Friday
Carole's Chatter Rice& Grain Recipe Links Food Friday
Chicken Salad Sandwich with Mini Hoagie Roll
Hi everybody :)
Going by what I already had on hand, I search for the perfect recipe. It was a hard search but I manage to come up with something, I really need to go shopping soon :) When I saw the chicken salad recipe I made some changes to it according to my likes.
Here's What I Did...
Chicken Salad slightly adapted Taste of Home Quick Cooking Annual Cookbook (2010)
Ingredients
About 6 Mini Herbal "Hoagie" Rolls or whatever rolls you like
3 cups cooked chicken, rotisserie or canned (well drained, if using canned) (I love using the breast meat)
1/4 cup chopped celery (I also added 1/4 teaspoon celery seeds)
1/4 cup sliced almond
1/2 cup dried cranberries or raisins
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon lemon juice (not shown)
1 teaspoon Salad Supreme
1 teaspoon dried ranch dressing mix (not shown)
Tomato Slices, optional
Fresh Spinach Leaves, optional
Cheese Slices, optional
Split rolls in half horizontally, butter and toast each halves lightly; if desired.
Combine the first 4 ingredients in a medium bowl.
In a smaller bowl combine the mayonnaise, sour cream, lemon juice, Salad Supreme and dressing mix.
Pour over chicken mixture; toss to coat.
Place salad mixture on top of the bottoms. Top with Spinach Leaves, Tomato Slices, and Cheese Slices. Replace the tops.
What I Think:
Although, my first choice would have been a roast beef sandwich, like Heather suggested :) The chicken salad turn out to be very tasty. I love the sweet tartness the craisins (dried cranberries) added. The rolls were still delicious. So... great combination right? Wrong.
I think these two different flavors were definitely GREAT, BUT NOT TOGETHER, so they will be REPEATED, BUT SEPARATELY, next time :)
****Update: I made this sandwich again left out the tomato slice and cheese, added 2 tablespoon guacamole dip on it, DELICIOUS!!!
Now, I'm craving that roast beef sandwich :)
ENJOY! Come again...
Linked to:
Full Plate Thursday @ Miz Helen's Country Cottage
Fantastic Thursday @ Three Little Chiefs
Creative Thursday @ Michelle's Tasty Creations
Link it Up Thursday @ Seven
Creative Juice Thursday @ Momnivore's DilemmaShow Case Your Talent @What's Cooking Love
Think Tank Thursday: Saving 4 Six
Mini Herbal "Hoagie" Rolls: From a Basic Roll Dough
Hi everybody :)
I been missing from making fresh homemade breads lately, so when I saw this Basic Roll Dough recipe, temptation took over me. After reading the 411 (information) on the dough, it claims it's use to make a varieties of breads from sweets to savory, easy to make and work with, can be made ahead up to 5 days and stored in the refrigerator; I had to give it a try.
Basic Roll Dough adapted Southern Living 1982 Annual Recipes
1 package dry yeast
1 cup warm water (105° to 115°)
3 tablespoons sugar
2 tablespoons shortening
1 egg
3/4 teaspoon salt
3 to 3 1/2 cups all-purpose flour, divided
Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt, and half the flour; beat at low speed of electric mixer until smooth.
Stir in enough of remaining flour to make a soft dough.
Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°). free from drafts, 1 hour or until doubled in bulk or cover and refrigerate up to 5 days.(freeze up to 1 month)
Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times.(I added the herb seasoning at this point) Shape and bake as directed.
I decided to try my hand at making hoagie rolls, so here's what I did:
For the Mini Herbs Hoagie Rolls
1 recipe Basic Roll Dough
1 egg white
1 tablespoon water
2 tablespoons Mrs. Dash Onion & Herb Seasoning + more for sprinkling
1 teaspoon Coarse Salt
Divide dough into 8 equal pieces. Shape into rolls, and place on greased baking sheets; pull lightly with fingertips to resemble a hoagie, cut 3 small horizontal slices across the top.
Cover
and let rise in a warm place (85°), free from drafts, about 30 minutes
or until doubled in bulk. Combine egg white and water, beating until
frothy: gently brush over buns. Sprinkle buns with salt and more herb
seasoning, lightly go over slices with a sharp knife.
Bake at 400° for 15 to 20 minutes or until brown. Yield: 8 buns.
What I Did and /or Think:
I love this recipe, it was simple and quick! The dough was super easy to work with too.
The Taste: I love the taste. The rolls were soft, fluffy and delicious, full of flavor. They smell wonderful while cooking. I just love the smell of hot bread cooking in the oven. This recipe is definitely a REPEAT. I can't wait to make it again with a sweet flavor next time :)
BTW, I'll be posting what I did with these rolls later, so stay tune in :)
ENJOY! Come again...
Chicken Salad Sandwich with Mini Hoagie Roll
Linked to:
YeastSpotting! @ wildyeast
BYOB @ girlichef: BYOB - Bake Your Own Bread
Show and Share Wednesday Semi-Homemade Mom
Bizzy Bake Recipe Box
What's Cooking Wednesday @ Confessions of an Overworked Mom
Made By Me Wednesdays @ JAQS Studio
Wednesdays Adorned From Above
{Wow Me Wednesday} @Ginger Snap Crafts
The Mandatory Mooch Tasty Thursday
