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Panera Bread Broccoli Cheese Soup Recipe

Panera Bread Broccoli Cheese Soup
Here is a copycat recipe for the broccoli cheese soup from Panera bread. This is a delicious soup that can be prepared quickly and is easy to make. The soup uses vegetables such a broccoli, carrot and onion and the base is chicken broth, milk and heavy cream. The soup gets a lot of flavor from cheddar cheese which is stirred in at the end and a little kick from crushed red pepper flakes. I like to serve this soup with a grilled cheese sandwich. Enjoy.

Panera Bread Broccoli Cheese Soup
Panera Bread Broccoli Cheese Soup

Panera Bread Broccoli Cheese Soup

Yield: 4 Servings

Ingredients:

  • ¼ cup unsalted butter
  • ½ cup diced yellow onion
  • 1 cup shredded carrots
  • 2 ½ cups broccoli florets
  • 1 ½ cups chicken broth
  • 1 cup milk (divided)
  • 1 cup heavy whipping cream
  • ¼ cup all- purpose flour
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • Pinch of crushed red pepper flakes
  • 2 cups shredded cheddar cheese

 

Directions:

  1. Melt the butter in a large pot over medium-high heat. Add in the onions, carrots and broccoli florets. Cook to soften for about 5 minutes.
  2. In a small bowl mix ½ cup of milk with the ¼ cup of flour.
  3. Slowly add in the broth, the remaining ½ cup of milk and cream. Stir in the prepared milk and flour mixture. Add salt, black pepper and crushed red pepper flakes. Continue stirring and heat over medium heat until thickened, about 10-15 minutes.
  4. Once the soup has thickened, stir in the cheddar cheese until melted and smooth. 

 

Adapted from Shugary Sweets

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Olive Garden Chicken and Gnocchi Soup Recipe

Olive Garden Chicken and Gnocchi Soup
This is a copycat recipe for the chicken and gnocchi soup at Olive Garden. This is my favorite soup to get every time I go to Olive Garden and I love to eat it with breadsticks. This soup consists of ingredients such as cooked chicken, potato gnocchi, chicken broth and half and half. A lot of the flavor comes from celery, carrot, onion, garlic, and thyme. This soup takes a little time to prepare because a lot of the ingredients need to be chopped. Enjoy.

Olive Garden Chicken and Gnocchi Soup
Olive Garden Chicken and Gnocchi Soup

Olive Garden Chicken and Gnocchi Soup

Yield: 8 Servings

Ingredients:

  • 1⁄2 onion, (diced)
  • 1 clove garlic (minced)
  • 1⁄2 carrot (shredded)
  • 1 tablespoon olive oil
  • 3 to 4 chicken breast (cooked and diced)
  • 4 cups chicken stock
  • salt (to taste)
  • 1 black pepper (to taste)
  • 1 teaspoon thyme
  • 16 oz potato gnocchi
  • 2 cups half-and-half
  • 1 cups fresh spinach (chopped)

 

Directions:

  1. In a large deep pot heat olive oil over medium heat. Add the onion, celery, garlic and carrot and sauté until onion is translucent.
  2. Add the chopped cooked chicken, chicken stock, salt, pepper and thyme. Bring to a boil. Add the gnocchi. Gently boil for 4 minutes, reduce heat and simmer for 10 minutes.
  3. Add the half and half and spinach and cook for another 1-2 minutes until the spinach is wilted. 

 

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How To Make Crispy Hash Browns

Crispy Hash Browns
Perhaps you have made hash browns before but have had a hard time getting them crispy. This tutorial on how to make crispy hash browns is perfect for you. The secret is that you need to rinse the starch out of the potatoes and squeeze the moisture out. The oil also needs to be nice and hot to get them browned and crispy. The potatoes are shredded using a grater and then rinsed and drained and mixed with ingredients such as egg and flour. The hash browns and then cooked in hot oil until nice and browned. These hash browns make a great addition to any breakfast. Enjoy.

Crispy Hash Browns

How To Make Crispy Hash Browns

Ingredients:

  • 2 medium russet potatoes, shredded 
  • 1/2 medium onion, finely chopped 
  • 1/4 cup all-purpose flour
  • 1 egg 
  • 1 cup oil for frying, or as needed 
  • salt and pepper to taste

Directions:

  1. Peel and shred the potatoes using a grater. Rinse the shredded potatoes until the water is clear and then drain and squeeze dry. Place the potatoes shreds in a bowl and mix in the onion, flour and egg until well combined.
  2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is hot, place the potatoes into the pan in a layer that is about 1/2 inch thick. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and cook until browned on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
  3. Remove from pan, and drain on plate lined with paper towels. Season with salt and pepper and serve immediately.

 

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How to Make Buttered Noodles

buttered noodles
If you are looking for a quick and easy side-dish to go with dinner, buttered noodles are perfect for you. The truth is if you want to know how to make butter noodles, the process is not very hard at all. Fettuccine is cooked and then tossed with butter, parmesan cheese and pepper. I like to top the buttered noodles with fresh parsley. You can certainly use other types of pasta such as linguini or spaghetti or whatever you have on hand. Enjoy.

How to make buttered noodles

Yield: 4 Servings

Ingredients:

  • 1 (16 ounce) package fettuccine noodles
  • 6 tablespoons butter
  • 1/3 cup grated parmesan cheese
  • salt and ground black pepper (to taste)

Directions:

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil and cook the pasta over medium heat until tender yet firm to the bite, about 8 to 10 minutes. Stir occasionally while cooking. Drain and return pasta to the pot.
  2. Mix butter, parmesan cheese, salt and pepper into the pasta until evenly combined. 

 

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