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Old 04-26-2006, 06:58 AM   #11
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Join Date: Sep 2004
Location: USA,Minnesota
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Velveeta sliced thick on wheat and fried.

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Old 04-26-2006, 10:56 AM   #12
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Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,217
I like mine with Chedarella, finely greated mixture of Chedar and Mozarella, with thin slices of tomato and red bell pepper, with just a little bit of jalapeno and paprika for the spice. And tomato soup spised up with some tobasko, yum.
Oh, yeah, I like it on a fresh french or italian bread. We have this absolutely imasing bread bakery, the bread is out of this world, it is from the old world.

You are what you eat.
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Old 04-27-2006, 10:54 AM   #13
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Location: Cicero, IL, but my heart is in Virginia where my family lives.
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We had grilled cheese and tomato soup just 3 nights ago. A favorite Meal. My wife Jen makes the sandwiches as I seem to burn them and I make the soup. She uses sour dough bread and I am going to see if she would be open to some of the cheeses mentioned above. I may have posted the recipe before. Anyway;

Roasted Tomato Soup

Take 7 or 8 tomatoes halved
3 or so onions cut into rings
Large pinch each or more: Thyme, oregano, garlic, salt and pepper
Olive Oil
1 or so cups Chicken Stock
About a quart of Milk or Cream

Drizzle cookie sheet with olive oil and place tomatoes face down in a single layer if possible. Next a layer of onion slices. Drizzle with olive oil and sprinkle with herbs and bake at 400 degrees for about 30 minutes. The tomatoes & onion will look fairly roasted. Let cool a bit.

With a blender in batches, puree with chicken stock until smooth. Pour into soup pan. Reheat and add milk or cream or both until the soup reaches a consistency you like.

Bryan Knox
What if the the Hokey Pokey IS what it is all about?
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Old 04-27-2006, 05:00 PM   #14
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Location: NoVA, beyond the Beltway
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Bryan, that soup sounds really nice. All I have to do is wait for some decent tomatoes this summer.

Kool Aid - Think before you drink.
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