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soongone
Hi everyone!
Does anybody out there have a simple bread machine recipe for tomato basil bread? I love that stuff and would like to make it myself. To buy it it's $4 a loaf!! Way too much for me!haha. Thank you so much!
Does anybody out there have a simple bread machine recipe for tomato basil bread? I love that stuff and would like to make it myself. To buy it it's $4 a loaf!! Way too much for me!haha. Thank you so much!
Artichoke and Spinach Soup
Ingredients
* 30 - 32 ounces reduced-sodium chicken broth
* 1/3 cup basmati rice
* 4 cups packed baby spinach
* 1 14-ounce can artichoke hearts, rinsed
* 2 large eggs
* 3 tablespoons lemon juice
* 1 1/2 tablespoons chopped fresh dill
* 1/4 teaspoon freshly ground pepper
Directions
1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook, uncovered, until the rice is tender, about 15 minutes. Stir in spinach.
2. Place artichoke hearts, eggs, dill and lemon juice in a blender; cover, puree. With the motor running, ladle about half of the rice mixture into the blender and puree until smooth. (Use caution when pureeing hot liquids.)
3. Return the pureed mixture to the pan and cook, stirring constantly, until an instant-read thermometer registers 160°F, reducing the heat as necessary to prevent the soup from boiling. Stir in the pepper.
* 30 - 32 ounces reduced-sodium chicken broth
* 1/3 cup basmati rice
* 4 cups packed baby spinach
* 1 14-ounce can artichoke hearts, rinsed
* 2 large eggs
* 3 tablespoons lemon juice
* 1 1/2 tablespoons chopped fresh dill
* 1/4 teaspoon freshly ground pepper
Directions
1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook, uncovered, until the rice is tender, about 15 minutes. Stir in spinach.
2. Place artichoke hearts, eggs, dill and lemon juice in a blender; cover, puree. With the motor running, ladle about half of the rice mixture into the blender and puree until smooth. (Use caution when pureeing hot liquids.)
3. Return the pureed mixture to the pan and cook, stirring constantly, until an instant-read thermometer registers 160°F, reducing the heat as necessary to prevent the soup from boiling. Stir in the pepper.
