MOM'S NOODLES ROMANOFF
Do you remember those boxes of Noodles Romanoff Mom used to make? This is a vintage recipe that your family will love as much as you did. Tender egg noodles are baked in a sour cream and cheese sauce to gooey deliciousness! Perfect next to a thick slice of meatloaf.
Provided by Marye Audet-White
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F.
- Butter a 2 quart casserole dish.
- Bring salted water to boil in a large saucepan.
- Add the noodles and cook until tender.
- Drain.
- Mix the sour cream, garlic, Worcestershire sauce, cottage cheese, onion, 3/4 cup Cheddar cheese, and hot sauce in a large bowl.
- Combine noodles with the sour cream mixture, stirring gently.
- Spoon into the casserole dish.
- Top with 1/4 cup reserved Cheddar cheese.
- Bake until heated through and gooey, about 20 minutes.
- Top with fresh parsley before serving if desired.
Nutrition Facts : Calories 252 kcal, Carbohydrate 23 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 227 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
COLD TOMATO SOUP
The most beautiful tomatoes may not always be the best ones. Often, it's the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
- Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
- Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
- To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 785 milligrams, Sugar 8 grams, TransFat 0 grams
COLD TOMATO-CILANTRO SOUP
This cold soup made with canned tomatoes suggests (but beats out) gazpacho, and has a huge hit of cilantro. Serve it at a summer dinner parties, or simply paired with a grilled cheese. It's also incredibly refreshing by itself.
Provided by Julia Moskin
Categories soups and stews, appetizer, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Pull off a small handful of cilantro leaves to use for garnish and set aside. Tie remaining cilantro into a bundle with kitchen twine.
- Heat oil in a deep, medium-size heavy pot over medium-high heat. Add onion and cook, stirring, until softened and golden, about 8 minutes; reduce heat as needed to prevent browning. Add garlic and cook, stirring, 1 minute; then add tomato paste, cumin, paprika and cayenne, and cook until tomato paste begins to darken, about 2 minutes more.
- Add tomatoes with liquid, 1 quart water, salt and pepper, and cilantro bundle, and bring to a boil. Lower heat and simmer 30 minutes, covered. Set aside until cool enough to blend, then remove cilantro bundle. Using regular or hand-held blender, blend until smooth. Refrigerate until very cold, at least 4 hours or overnight.
- Just before serving, squeeze in juice of half a lime and add salt and pepper to taste; the soup should not be very salty. If desired, squeeze in remaining lime juice. Serve in small bowls or cups, garnished with a few whole cilantro leaves.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 5 grams
MOROCCAN-SPICED COLD TOMATO SOUP
Categories Soup/Stew Ginger Tomato Quick & Easy Lunch Spice Summer Chill Honey Cinnamon Cilantro Parsley Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings or about 5 cups
Number Of Ingredients 13
Steps:
- Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.
PICNIC COLD TOMATO SOUP ROMANOFF
Like a Gazpacho this is a refreshing cold soup - perfect for a picnic. The hour preparation allows for cooling time but I usually make it the day ahead and have it in the fridge over night
Provided by Bergy
Categories Vegetable
Time 1h10m
Yield 1 Quart
Number Of Ingredients 12
Steps:
- Blanch the tomatoes, dunk in cold water, slice a thin cut off both ends, remove stem end and gently squeeze out the seeds, peel the tomatoes Chop the tomatoes in a food processor.
- Put into a suacepan and add green onions, salt, pepper,sugar, herbs, lemon juice, lemon peel and chicken stock.
- Bring the mixture to a boil, let cool.
- Check the taste and adjust the seasoning.
- Refrigerate, pour into a thermos for your picnic.
- Take along the sour cream mixed with the chopped parsley.
- When you serve the soup add a dollop of sour cream.
Nutrition Facts : Calories 564.4, Fat 29.3, SaturatedFat 16.3, Cholesterol 57.8, Sodium 1630.6, Carbohydrate 65.5, Fiber 15.1, Sugar 36.7, Protein 20.5
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