1 (12 ounce) can tomato pea soup
1 (8 ounce) container sour cream
2 cups shredded carrots
1 cup baby carrots
1 (8 ounce) container sour cream
1 cup frozen mixed vegetables
1 cup chopped celery
1 cup ketchup
1 cup water
2 tablespoons lemon juice
salt and pepper to taste
3 eggs
3 cups all-purpose flour
3/4 cups milk
3 tablespoons olive oil
3 tablespoons milk
1 tablespoon canned minced minced onion
3 cups rice flour
1/8 teaspoon salt
1/8 teaspoon whole black pepper
1 litre heavy cream, whipped
6 cubes beef bouillon
4 teaspoons salt
In a soup pot, bring tomato pea soup, carrots, carrots, sour cream, blended vegetables, celery, ketchup, water, lemon juice, salt and pepper. Bring to a boil, stirring, and just drink thoroughly, stirring with milk every 10 minutes.
Return pot to a boil, reduce heat to low, and simmer 3-5 hours, stirring constantly.
Stir in half of the cream. Continue stirring 2 minutes after reaching a cream-dusted consistency. Transfer to the leftover soup mixture. Serve on an assortment of plates, or spoon over vegetables.
Image: Standgin of herbs, dried thyme, crushed red pepper, salt and pepper
1 cup cooked potatoes
1 pound crispy fried chicken breast halves
1/4 teaspoon dried oregano
3 large tomatoes, sliced
1 small onion, sliced into rings
6 slices cherry - rosette, cut into wedges
Preheat the broiler.
Broil chicken breasts in a single layer in the preheated oven about 25 minutes. Remove breasts from oven and place in a large clay pot or bowl. Fry over high heat for 1 to 2 minutes, until chicken has no fat on it. Drain fat from pan chicken; place skin side up on broiling surface.
Broil chicken breasts for 2 to 3 minutes over high heat as soon as they are flipped. Place the breasts on the broiling surface, and brush with olive oil and lemon juice. Remove breasts from broiling pan, and brush with tomato syrup. Place the chicken breasts on silicone plates and allow to cool slightly before broiling.
Season broiling pan with salt and pepper to taste. Pour tomato cream mixture over chicken, and sprinkle marinated marinated radishes over chicken. Broil until cooked through, about 2 to 3 minutes. Serve with cherry slices, lettuce, potato chips or lettuce wedges.