Friday, December 23, 2011

101 Soups, Salads & Sandwiches Gooseberry Patch Cookbook

Gooseberry Patch has the best cookbooks ever. Check out their newest, 101 Soups, Salads & Sandwiches for new, tasty recipes
Gooseberry Patch Cookbook
Guess what? One of my tasty recipes made it in an up and coming Gooseberry Patch Cookbook. (Yes, I'll autograph your cookbook...haha) Since I"m one of their Early Reviewers, I was sent a copy of the cookbook to review and offer a copy for one of my readers as a giveaway. They cookbook is the one above, 101 Soups, Salads & Sandwiches. It has a release dat of January 1, 2012. Click here to get more information.
This cookbook belongs in their spiral bound collection and everyone recipe in this book has a picture! They pictures are clean, crisp and mouth-watering. I'm not over exaggerating here when I tell you that when this book arrived I showed everyone in my family my recipe in this book. ALL OF THEM SAID...why doesn't your sandwich look like that??? The pictures are that good! Really what my family meant was "why don't you use buns like those?" because the last few times that I have made them I had to use Bunny Bread buns vs. large soft bakery buns. When they saw the picture of my Buffalo Chicken Sandwiches they wanted me to make them again, which I did with large soft bakery buns :)
As you can see by the above photo, I marked all the recipes that I immediately wanted to try. I do this with every cookbook that I look through. I always have a package of stick notes ready to go!
Here are the chapters in this book along with some of the recipes that caught my attention right away. We are huge soups eaters fall through winter. So I had to restrain myself from listing every soup in the book.

1) Simmering Soups: Spicy Sausage Chowder, Cream of Zucchini Soup, Pepper Jack-Crab Bisque, Chill-Chaser Pork Stew, Tomato-Ravioli Soup, Bean & Sausage Soup (I'm making this Christmas morning in the Crockpot. Then when we come home from Church we can have a light lunch ready for us until we eat later that evening with friends.)

2) Sensational Salads: Asian Summer Salad, Panzanella Salad, Skillet-Toasted Corn Salad, Hot & Sweet Coleslaw, Pizza Salad, Layered Caribbean Chicken Salad

3) Satisfying Sandwiches: Scrumptious Chicken Sandwiches, Louisiana Sausage Sandwich, BBQ Calzones, Buffalo Chicken Sandwich (MINE!!!), Texas Steak Sandwiches, Yiayia's Chicken Pitas

4) Terrific Toppings: Farmhouse Honey Mustard, Bacon-Onion Croutons, Refrigerator Pickles, Mom's Hot Bacon Dressing, Blue Cheese Cut-Out Crackers (Made by Mz. Gooseberry Patch, Vickie)

From what I can tell, the recipes are very easy to make with simple ingredients. I'm a HUGE FAN of the 101 series of cookbook because each recipe has a picture. Don't forget to click, here, to get more info on the book. Check out a few of the recipe below and enter the giveaway (OVER). You just might win a copy. If you want your book autographed by me, just ask. haha
Buffalo Chicken Sandwich

6 boneless chicken breast
1 onion, chopped
6 stalks celery, chopped
2-3 T. olive oil
1/2 c. all-purpose flour
Optional: 1 t. seasoning salt
17-1/2 oz bottle buffalo wing sauce (more or less is fine)
6 soft buns, split
Garnish: ranch or blue cheese salad dressing, crumbled blue cheese, additional wing sauce

Flatten chicken breast to 1/4 inch thin between pieces of wax paper; set aside. In a skillet over med-low heat, saute onions & celery in oil until tender. In a shallow bowl, combine flour and seasoning salt. Dredge chicken pieces in flour mixture. Add chicken on top of onion mixture in pan. Cook for 5 minutes; flip chicken and cook an additional 5 minutes. Add buffalo wing sauce to pan. Cover; increase heat to medium, and cook 5-7 minutes, until chicken juices run clear. Serve on buns; garnish as desired. Makes 6 sandwiches.

crockpot soup recipes

Tomato-Ravioli Soup

1 lb ground beef (we used deer)
28 oz can crushed tomatoes
6 oz can tomato paste
2 c. water
1 1/2 c. onion, chopped
2 cloves garlic, minced
1/4 c. fresh parsley, chopped
3/4 t. dried basil
1/2 t. dried oregano
1/4 t. dried thyme
1/2 t. onion salt
1/2 t. salt
1/4 t. pepper
1/2 t. sugar
9 oz pkg frozen cheese ravioli
1/4 c. grated Parmesan cheese

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in tomatoes with juice, tomato paste, water, onion, garlic, seasonings and sugar. Bring to a boil. Reduce heat; cover & simmer for 30 minutes. Meanwhile, cook ravioli as package directs; drain. Add ravioli to soup and heat through. Stir in Parmesan cheese; serve immediately. Makes 6-8 servings.

Kitchen Notes: You can use any meat. I didn't cook the ravioli separate. After I simmered the soup for 20 minutes I added in the ravioli for the last 10 minutes of the simmer. It worked great and saved on dishes!



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