BIG BOY CREAM OF BROCCOLI SOUP RECIPE | TOP SECRET RECIPES
Menu Description: "Our famous Big Boy soups and chili are made fresh daily from fresh vegetables, pure cream and only the finest ingredients." In 1936, Bob Wian had to make the painful decision to sell his cherished 1933 DeSoto roadster to buy a ten-stool lunch counter from a pair of elderly ladies in Glendale, California. He named his new restaurant Bob's Pantry, and went to work behind the counter himself. Receipts form his first day totaled only twelve dollars. But with the creation of a new hamburger just the next year, and a name change to Bob's Big Boy, business took off. Within three years Bob had expanded his first store and built another location in Los Angeles. In 1948 Bob Wian was voted mayor of Glendale. A cup of broccoli soup makes a great first course or a nice partner to a sandwich. I first designed this recipe using frozen broccoli, but the frozen stuff just isn't as tasty as a big bunch of firm, fresh broccoli. So go shopping, and get chopping. Served in a large bowl, this soup can be a small meal in itself, or serve four as an appetizer that you can pair with my Bob's Big Boy Double Decker Hamburger.Source: Top Secret Restaurant Recipes by Todd Wilbur.here. Source: Top Secret Restaurant Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 1 hours 0 minutes0S
Prep Time 30 minutes0S
Cook Time 30 minutes0S
Number Of Ingredients 9
Nutrition Facts : Calories 250 calories
CRISPY RYE AND CARAWAY BREADSTICKS | #BREADBAKERS | K…
These crispy rye and caraway breadsticks will become your new favorite way to satisfy your crunchy snack cravings.
Provided by Karen's Kitchen Stories
Total Time 12 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together all of the dough ingredients by hand until combined.
- Pour about two teaspoons of olive oil into a gallon zip lock bag and then add the dough. Refrigerate overnight.
- The next day, line two baking sheets with parchment paper and heat the oven to 350 degrees F.
- Turn the dough out onto a lightly floured work surface and divide it in half.
- Roll each half into an 8 inch by 14 inch rectangle. Cover the second rectangle with oiled plastic wrap and set aside while working with the first rectangle.
- Using a pizza wheel, cut the first rectangle, width-wise, into 3/8 inch strips. Lift about half of the strips into one of the baking sheets, placing them lengthwise on the pan. Repeat with the second half of the strips. The strips will stretch and double in size as you move them to right about the length of the pans, about 16 strips per pan.
- Bake the breadsticks, one sheet at a time, for about 15 minutes, until light brown.
- Cool on a wire rack.
- Repeat with the rest of the dough, re-using the two pans (cooled) and the same parchment paper.
Nutrition Facts : Calories 20.99, FatContent 0.48, SaturatedFatContent 0.07, CarbohydrateContent 3.62, FiberContent 0.32, SugarContent 0.15, ProteinContent 0.57, SodiumContent 18.78, CholesterolContent 0.00
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