Homemade or Store Brought Foods
When it comes to food they say that Homemade is the best, but what if you can get store brought and make it taste just as good, well now is that time. By using your favorite soup I'm going to show you how to create some great tasting food.
We will begin with a 10oz can of your favorite condense cream of mushroom soup then we are going to create a Lemon Herb Roasted Chicken with Pan Gravy.
1 10oz can of condense cream of mushroom soup
1 teaspoon of dried rosemary leaves, crushed
1 teaspoon of dried thyme leaves, crushed
3 cloves of garlic, minced
1 roasting chicken 5 to 7 pounds
1/4 cup of dry white wine
1/4 cup of water
Heat the oven to 375 degrees, grate 1/2 tsp, zest and squeeze 1 tbsp, juice from the lemon.
Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve
1 cup of soup mixture for the gravy, place the chicken into a shallow roasting pan.
Roast the chicken for 20 minutes, Brush the chicken with the 1/4 cup of soup mixture, roast the chicken for 1 hour and 20 minutes or until the juice run clear by sticking a small knife in the thigh of the chicken.
Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the brown bits from the bottom of the pan. Stir in the reserve soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.
The next entree is a Pork Tenderloin In Peaches & Pecan Sauce using your favorite can of condensed golden mushroom soup.
1 tablespoon olive oil
1 pork tenderloin (about 1 pound cut into 3/4 inch thick pieces)
2 cloves of garlic, minced
2 green onions, sliced
1 10oz can of your favorite store brought condensed golden mushroom soup
1 can 15 oz sliced peaches in juice, drained, reserving juice
3 tablespoon low-sodium soy sauce
2 tablespoon of honey
1/4 cup pecan halves, toasted and broken into large piece
Hot cooked rice according to the directions on the package
Heat oil in a 10 inch skillet over medium-high heat, add pork and cook until well browned on both sides, remove from the skillet.
Add garlic and onions to the skillets and cook and stir for 1 minute. Stir soup, peach juice, soy sauce, and honey in the skillet and heat to a boil, cook 5 minutes or until soup mixture is slightly reduce,
Return pork to the skillet, stir in the peaches. Reduce heat to low, cook until pork is cooked through. Stir in pecans, serve pork and sauce with rice.
As we move ont get your favorite condensed French Onion Soup so we can make great tasting Hot Roast Beef Sandwich.
1 10oz can of condensed french onion soup
1 tablespoon worcestershire sauce
3/4 pound of thinly sliced deli roast beef
4 soft hoagie rolls with sesame seeds
4 slices deli provolone cheese cut in half
3/4 cup of drained hot or mild pickled banana peppers
Heat oven to 400 degrees. Heat soup and Worcestershire sauce in a 2-quart sauce pan over medium-high heat to a boil. Add beef then heat through, stirring occasionally. Divide beef mixture among rolls, top beef mixture with cheese slices and place on a baking sheet.
Bake 3 minutes or until sandwiches are toasted and cheese is melted. Top each sandwich with pepper rings then serve.
Store brought food can be good if you just add a little bit of tender loving care to it, so just try these great tasting recipes today and you will see.....enjoy!
The Handicapped Chef Carlton Haynes is owner of Triple H Catering & Consulting Service and Chef Brand Foods for more information contact us at firstname.lastname@example.org.
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