Creamed Basil Tomato Soup For June

Hello to all you foodie friends out in web land its MadJon again and are your ready for some great tasting Basil Tomato Creamed Soup?  I know I'am.  This is a easy recipe for you to make and it taste better then most restaurants and that's a fact, Jack.  My mother-in-law is June and she loves this soup.  Where she lives they don't make it as often as she would like so am hoping one of my nieces there in Texas will make this recipe and take her some or better then that ask her to come to your house to eat.  Any who I made a soup similar to this last year but added different flavors and my niece Beth, says, "this is better then the other soup you made and I couldn't remember making another soup but she's right its on my blog page, LOL.  Young kids they remember to much I guess.  This is the recipe and I hope you give it a cook and like it.  It will make your tongue want to lick your belly.

Basil Creamed Tomato Soup

1 stick Butter

1 Onion ,diced

5 cloves Garlic, Minced

3 ribs Celery,

diced

8 Leafs Sweet Basil, jubilee

1 Tablespoon fresh Thyme, diced

2 tsp. Onion & Garlic Powder

3 TBSP flour

2 Bay Leafs

 Melt the butter in a large pan and add the onions, celery, garlic, onion & garlic powders, bay leafs, cook until the onions are clear in color, add the flour and mix well.

Add to the rouge 

1 28 oz crushed Tomatoes

3 Chicken Bouillons

4 cups chicken broth

2 cups Half and Half

Salt and Black Pepper to taste

2 TBSP Sugar

Blend all ingredients and bring to a simmer then cook on low heat until thickened. White cheese to sprinkle on top of soup before serving.  Cook soup on low for about half an hour. Also if you are using dried herbs please use less because they are very strong.

Happy Trails to you until we meet again.  Come like my face book page, Cooking With MadJon & Friends.  Bona Y'all.

Cooking With Madjon aikenstandard.tv: Louisiana's Oldest Dishes " Shrimp and Crab Gumbo"...

Cooking With Madjon aikenstandard.tv: Louisiana's Oldest Dishes " Shrimp and Crab Gumbo"...: Hello there to all you foodie friends out there in web land.  Its nice to see you all again.  For your FYI I tried to blog this and I got ...

Best Cooked Beef Rib Roast Infused With Red Wine And Garlic

Hello to all you foodie friends out there in web land MadJon here and I know I've been away again this time to Houston Texas for my Father-in-Laws Memorial at Lake Livingston.   Any who this is where we had a large family gathering and I cooked up some Beef Rib Roast which I infused with Red Wine and Garlic.  Tasty was the word for it.  I would have liked it a little less pink but that's how the crowd wanted it, nice and tender as well.  When you mix the Red Wine and Garlic together let it rest a few minutes so its easier to get the wine to infuse.  You should also let the roast sit out a couple of hours before cooking but I'd go ahead and add the rub to the roast.


Beef Rib Roast With Red Wine and Garlic

4-5 pounds Rib Roast
Salt to taste

Rub:

1 teas. Thyme, dried
1 T. Onion Powder
1 T. Garlic Powder
2 teas. Coarse Black Pepper
1 teas. Seasoned Salt
1 teas. Dry Mustard
1 T. Smoked Paprika
1  teas. Cayenne Pepper

Sauce
1/2 cup Red Wine
2 teas. Garlic Powder

Salt you roast.  Mix your wine and garlic until well blended.  Infuse the sauce into all sides of your roast.  Mix your rub until it is well blended.  Rub it all over your roast.  Place your roast on a rack  fat side up and place it into a pre-heated oven at 425 degrees for 15 minutes then turn your oven down to 325 degrees.  This should be a medium rare and if you want it more done just let it cook another 10 minutes in the oven and test it.

 Let the roast cook until it hits a temperature of about 125 degrees.  Remove it from the oven and let it rest for about 20 minutes, then you are ready to crave your roast.

Hope you enjoy this roast and if you have a larger roast just double your rub and wine sauce mixes.  Happy trails to you until we meet again.  Stop by my page on face book and like, "Cooking With MadJon & Friends.  Bona' Y'all.