Tomato Basil Soup

Servings: 1 

2 fluid ounces butter 

1/2 each yellow onion 

1 fluid ounce garlic, sliced 

28 ounces San Marzano whole peeled Tomatoes, canned 

12 fluid ounces chicken broth 1 teaspoon salt 

2 fluid ounces basil leaves, fresh 2 fluid ounces heavy cream

In a stock pot saute onion and garlic in the butter until soft

 

Add the canned tomatoes, stock and salt and allow to simmer for 40 mins 

Place contents in a blender and blend smooth adding basil and cream 

Serve with balsamic reduction ,parm and more basil 

 

Yield: 1 quart Per Serving (excluding unknown items): 716 Calories; 70g Fat (86.7% calories from fat); 11g Protein; 14g Carbohydrate; 1g Dietary Fiber; 206mg Cholesterol; 3772mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 13 1/2 Fat. 

Hills Brothers 

Hills Brothers Salted  Caramel Pumpkin Bread

Ingredients

  • 1 and 3/4 cups all-purpose flour 

  • 1 teaspoon baking soda

  • 2 teaspoons ground cinnamon

  • 1 teaspoon 5 spice

  • 3/4 teaspoon salt

  • 2 large eggs, at room temperature

  • 1/2 cup granulated sugar

  • 3/4 cup dark brown sugar

  • 1 and 1/2 cups pumpkin puree (canned or fresh)

  • 1/2 cup vegetable oil, canola oil, or melted coconut oil

  • 1/4 cup (60ml) orange juice*

  • 2/3 cup Hils Brothers Salted Caramel frapay mix

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F degrees.  Spray a 9×5 inch loaf pan with non-stick spray. Set aside.

  2. In a large bowl, whisk the flour, baking soda, cinnamon, 5 spice, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the Hills Brothers Salted Caramel Frapay mix 

  3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.

  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

TRUFFLE FRIES

Truffle French Fries with Garlic Mayo Servings: 2

8 fluid ounces oil 

2 large potatoes, peeled and cut 1 tablespoon truffle oil 

1 teaspoon salt and pepper 

2 tablespoons parmesan cheese, grated chives, garnish 

4 fluid ounces mayonnaise 

2 cloves garlic, roasted 

1 teaspoon lemon juice 

1 teaspoon garlic powder 

Pour oil into a skillet with a Candy thermometer and heat to 300, add the potatoes to blanch about 3mins or until soft but not brown . Drain the oil and set potatoes aside to drain on paper towels. 

When you are ready place blanch fries in a 350 to 375 fryer and fry until golden brown. 

Drain and place in a mixing bowl, toss with Truffle, salt pepper and cheese until coated. Serve hot and garnish with chives. 

To make Garlic Mayo Stir together Mayo, garlic juice and garlic powder. 


Per Serving (excluding unknown items): 1488 Calories; 157g Fat (92.1% calories from fat); 6g Protein; 25g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 1125mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat.

CHAMBORD CHOCOLATE MOUSSE

Servings: 2

4 ounces semi-sweet chocolate 1/2 cup sugar
1/2 cup Chambord liqueur 1 packet gelatin powder

2 cups heavy cream raspberries

In a double place chocolate and stir until melted. Add sugar and chambord stir until dissolved.

Then add gelatin and stir until dissolved and keep at room

In a mixer whip heavy cream to a stiff peak.

Take 1 cup a stir into chocolate mixture until cream is dissolved.

Fold in the rest of chocolate mixture and place in cooler until mousse sets-up (about 2 hours)

Place in star tipped piping back and pipe mousse into large spoons and top with raspberries.

Per Serving (excluding unknown items): 1176 Calories; 88g Fat (65.7% calories from fat); 8g Protein; 95g Carbohydrate; 0g Dietary Fiber; 326mg Cholesterol; 198mg Sodium. Exchanges: 1/2 Non-Fat Milk; 17 1/2 Fat; 6 Other Carbohydrates.

Servings: 2
Yield: 2 portions
1 10oz Center Beef Tenderlion salt and pepper, to taste
4 fluid ounces butter, cold
2 cloves garlic, crushed
1 each shallot, sliced
2 sprigs rosemary
2 sprigs thyme
2 fluid ounces port wine
3 fluid ounces beef broth

In a hot cast iron with the oil place the seasoned tenderlion and sear on all sides

Drop butter garlic, shallot. and herbs in the pan and allow flovors to sautee together basing beef with melted butter

Place in oven for 8 mins for med rare

Rmove beef from oven and place on a plate to rest pouring over pan sauce and herb set aside for 5 mins

Pan hot pan in buner and pour in port and beef stock and allow to reduce by 50%

Slice beef and sauce with pot reduction

Per Serving (excluding unknown items): 495 Calories; 47g Fat (88.0% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 124mg Cholesterol; 714mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 9 1/2 Fat.

Chateaubriand with Port Sauce