As the name describes, this channel is all about teaching college students and twenty somethings the basics and hacks of cooking as well as how to create restaurant worthy meals.
@@ksmill09 Hi. Absolutely you can use margarine or even solid Crisco. Both are affordable options. Butter has become outrageously expensive. Perhaps use 1 stick of butter and the balance margarine or Crisco. Enjoy!
Hi Denise. I’ll put the recipe in the comments a little later today. Believe it or not our internet service provider is having a major outage right now. Not sure when service will be restored. Thank you for your patience and for watching Triple C! ❤️
Here's the recipe. Let me know how it turns out! Ingredients: 2 - 28 oz cans of whole peeled tomatoes 1/2 English cucumber, peeled and roughly chopped 1/2 red, green, yellow, or orange bell pepper, roughly chopped 1/2 red onion, roughly chopped 3 cloves garlic, peeled 1 jalapeno pepper, seeded and roughly chopped (optional) 2 slices stale bread, toasted and torn into pieces 3 TBLS extra virgin olive oil 2 tablespoons sherry, sherry vinegar (or red wine vinegar) 1 1/2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 1 tsp baking soda or 3 TBLS sugar 1 tsp cumin 1 tsp smoked paprika 1/4 cup chopped fresh parsley, cilantro, or basil Fresh cilantro or basil, for garnish (optional) Extra virgin olive oil, for garnish (optional) Sliced cucumber, for garnish (optional) Instructions: 1. Drain canned tomatoes into a bowl. 2. Toast the bread. Tear into pieces and add to the bowl of tomato juices. 3. Add salt, pepper, cumin, smoked paprika, and baking soda to the tomato juices. 4. In a food processor or blender, add garlic and fresh herbs (cilantro, parsley, or basil) and process with several pulses. 5. Add rough chopped vegetables cucumber, bell pepper, red onion, and jalapeno (if using) to the food processor and process until finely chopped. 4. Add tomatoes. You can work in batches if your blender isn't large enough to hold all the soup at once. 5. Add the bowl of tomato juices, bread, and seasoning. Pulse until everything is well incorporated. 6. Add olive oil and sherry or sherry vinegar. Taste and adjust seasonings as needed. 7. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. 8. Serve cold in glasses or bowls, garnished with fresh cilantro, parsley, or basil, a drizzle of olive oil, and a cucumber slice.
You should have your own TV show. Your instructions are so clear, your recipes are incredibly flavoursome and I love your sense of humour! I tried this soup this evening and it's definitely a keeper. The tip about the baking soda is genius. Thanks so much 🥰
Thank you so much for your kind words of encouragement! I am very grateful for you taking the time to comment and thrilled you made the soup! I hope to continue to earn your viewership. Have a wonderful week!
My daughter and I love rotisserie chicken. So quick and easy to use for so many recipes, and delicious side with Caesar salad! However, this us the first time I have seen or heard of making broth from the skeleton after usable meat has been removed. Great idea. Thanks for sharing!!!
Word of advice...do not call on Alexa...everyone's Alexa goes off and answers your question...drives me nuts. 😅Great video, by the way 🥰...Here to support as a new subscriber...hope you support as well 😊
Terri- did you mean 1015 onions? According to a Texas A&M website the 1015 onion is a super sweet yellow onion perfect for onion rings. Interestingly enough they appear to ship between March - June. Who doesn’t LOVE a perfect onion ring? I haven’t seen them in GA yet.
A friend of mine DM me and asked, "Why sauce and not gravy?" For those of you with an Italian background, perhaps you grew up with Sunday sauce or Spaghetti sauce being called "gravy." I think it's all about where you are from in Italy. Also, I told my friend "Let's Get Gravy," just didn't have the same ring to it! Enjoy!
I'm sharing your channel with my son's they work at a restaurant as dishwasher and prep. However, they are on the job learning and don't get an opportunity to question the chef about spices and the importance. Thanks for the turn on to the Greek Seasoning 💕
When making onion soup which cuts do you like to use? I've been to restaurants that cut rings some that chop I prefer the easiest to eat however I like it being pleasing to the eye to look appetizing...
