Escarole Soup recipes

Results: 21001 - 21005 of 21005
Ingredients (23) Eye: 1/3 cup uncooked brown rice 2/3 cup water 2 cups textured vegetable protein 3/4 cup boiling water 2 (10.75 ounce) cans tomato ... ( more )
- 1/3 cup uncooked brown rice
- 2/3 cup water
- 2 cups textured vegetable protein
- 3/4 cup boiling water
- 2 (10.75 ounce) cans tomato soup
- 10 3/4 fluid ounces water
- 1 large head cabbage, cored
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1/2 carrot, finely chopped
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon white wine
- 1 (14.5 ounce) can whole peeled tomatoes, drained, juice reserved
- 1 egg, lightly beaten
- 1/2 cup frozen peas
- 2 pinches cayenne pepper
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 3 drops hot red pepper sauce
- toothpicks
- salt and pepper to taste
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"This is a wonderful recipe -- a little time consuming, but worth the work -- it tastes just... ( more )

Place the rice and 2/3 cup water in a pot, and bring to a boil. Reduce heat to low, cover, a... ( more )

Prep: 30m Cook: 65m Servs: 8

Ingredients (12) Eye: 2 1/2 pounds vine-ripened tomatoes, chopped 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1 small fresh... ( more )
- 2 1/2 pounds vine-ripened tomatoes, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 small fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves)
- 1 small onion, chopped
- 1 medium cucumber, peeled, seeded, and chopped
- 3 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
- enough white bread, crusts removed and bread torn into pieces, to measure 2 cups (about 4 slices)
- 3 tablespoons red-wine vinegar, or to taste
- 3 tablespoons olive oil
- ice water for thinning soup
- croutons and finely diced tomato, green bell pepper, and cucumber for garnish
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Can be prepared in 45 minutes or less but requires additional unattended time. ( more )

In a blender purée chopped tomatoes, bell peppers, jalapeño, onion, and cucumb... ( more )

Servs: 6

Ingredients (26) Eye: Forthe Pork Balls: 1/4 lb. ground pork 1 tsp. chopped cilantro 1 Tbsp. water 1/2 tsp. cornstarch 1/2 tsp. cornstarch 1/4 lb. gr... ( more )
- Forthe Pork Balls:
- 1/4 lb. ground pork
- 1 tsp. chopped cilantro
- 1 Tbsp. water
- 1/2 tsp. cornstarch
- 1/2 tsp. cornstarch
- 1/4 lb. ground beef
- 1 tsp. chopped green onions
- 1 Tbsp. water
- 1 Tbsp. water
- 1 tsp. soy sauce
- 1/2 tsp. rice wine
- 1/2 tsp. rice wine
- 1 tsp. cornstarch
- 1/4 lb. ground fish
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 3 cups soup stock
- 6 dried black mushrooms, soaked and shredded
- 2 Tbsps. chopped Chinese celery
- 1 red chili, seeded and sliced
- Forthe Seasonings:
- Forthe Seasonings:
- Forthe Seasonings:
- 2 Tbsps. soy sauce
- 1 tsp. sesame oil
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1. Combine pork ball ingredients in a bowl; stir to mix. Let stand 10 minutes. Repeat with ... ( more )

Prep: 25m Cook: 25m Servs: 4

Ingredients (20) Eye: 1 lb. pork spareribs, cut into individual riblets 2 medium chayotes, peeled and seeded 1/2 cup soaked and sliced pickled mustar... ( more )
- 1 lb. pork spareribs, cut into individual riblets
- 2 medium chayotes, peeled and seeded
- 1/2 cup soaked and sliced pickled mustard greens
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 1 green onion, cut into 1-1/2-inch pieces
- 2 tsps. fermented black beans, rinsed
- 5 dried black mushrooms, soaked and halved
- Ken Rubin tangerinespeel, soaked
- 1 stalk lemongrass, crushed and cut into 1-1/2-inch pieces
- 1 cinnamon stick
- 1 whole star anise
- Forthe Seasoning:
- 1 cup water
- 1 cup soup stock
- 2 Tbsps. soy sauce
- 1 Tbsp. dark soy sauce
- 1 Tbsp. rice wine
- 1/4 tsp. salt
- 1/4 tsp. sugar
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Cooking Method1. Cut spareribs and chayote into 1-inch x 2-inch pieces. Bring a pot of water... ( more )

Prep: 15m Cook: 45m Servs: 4

Ingredients (66) Eye: THEM STACKED THINGS (Sonora style chicken enchiladas) Turn on broiler 6 large skinless chicken breasts (4 1/2 lbs.) 1 tbs. La... ( more )
- THEM STACKED THINGS (Sonora style chicken enchiladas)
- Turn on broiler
- 6 large skinless chicken breasts (4 1/2 lbs.)
- 1 tbs. Lawreys season & rub chicken & poultry
- 1/3 cup extra virgin olive oil
- ½ tbs. chopped garlic
- ½ tbs. paprika
- 1 tbs. New Mexico chili pepper (smart & final)
- 1 tbs salt
- pepper to taste
- place above in plastic bag, seal and move or squish till all ingredients distributed all around the chicken and place on broiler pan into broiler for 10 minutes each side remove to cool.. When cooled, slice breasts length wise in half.
- 6 zucchini @ 6? long and slice into lengthwise strips 3 each piece about
- place into plastic bag
- 13 large button mushrooms sliced into thirds also
- 6 oz.?s portabello mushrooms already sliced
- and place mushrooms into bag with zucchini
- 1 ½ tbs. chopped garlic
- ½ cup extra virgin olive oil
- salt and pepper to taste
- into bag with zucchini and mushrooms and seal and move around till all ingredients are distributed all around them evenly.
- Place on same broiling pan chicken was on and broil them for 10 minutes, stir and then cook for10 minutes more. Remove mushrooms and leave zucchini for 10 more minutes and then remove to cool. Turn oven to 300 degrees.
- 24 oz. fresh salsa (mild)
- large pan (10 qt.)
- pour salsa in pan
- put below ingredients into same pan with salsa
- 1 large bundle cilantro/ roughly chopped
- 1 large bundle Italian parsley / roughly chopped
- 1 28 oz. diced peeled tomatoes
- 1 29 oz. tomato sauce
- 1 28 oz. enchilada (red) sauce mild
- 1/3 cup New Mexico chili pepper
- 1 tbs. paprika
- 1 tbs. crushed garlic
- 1 tbs. ancho chile pepper
- 2 3.8 oz. can sliced ripe black olives drained
- 1 large red onion roughly chopped
- 2 tbs. salt
- 1 tsp. pepper
- 6 squirts Louisiana hot sauce
- all juice from one large lemon
- stir and mix all ingredients well and taste for possible addition seasoning of salt and pepper.
- 32 count corn tortilla?s
- 32 oz. finely shredded Mexican 4 cheese blend
- 32 oz. ricotta cheese
- 32 oz. Asiago cheese
- large flat roasting type pan approx 15 ½? x 13? x 2 ¾? deep at least?..
- ladle about 2 large soup ladles of the sauce into bottom of the pan and spread around.
- Cover the bottom of the pan with 9 of the corn tortilla?s.
- Spread 3 ladles of the sauce on top of the tortillas and spread evenly.
- Place all of the pieces of the chicken breasts across evenly in the pan.
- Spread about a 3rd of the Mexican 4 cheese mix on top of sauce
- Ladle 3 more spoons of the sauce on top.
- Spread 9 more tortilla?s across covering the top.
- Spread 3 more spoons of sauce on top.
- Evenly distribute zucchini & mushrooms on top.
- Cover with about another 3rd of the Mexican 4 cheese mix
- Dap about ½ of the Ricotta cheese evenly on top.
- Put another layer of the corn tortilla?s (last of them) and press down on mixture in pan.
- Spread out the last of the sauce on top evenly.
- Spread or drop the rest of the Ricotta cheese mixture evenly.
- Finish off the last of the Mexican 4 cheese mix on top also.
- And put the pan into the oven for about 20 minutes.
- Pull out then dap or drop the Asiago cheese around the top and raise oven to 300 degrees.
- Put pan back into oven for about 20 minutes more pull out and cut with scissors 1 pkg of
- Chives across the top and put back into the oven for about 10 more minutes or until cheeses on top start to brown and bubble.
- This will serve a very large dinner party and or at least 30 people at work, which I do all the time for pot lucks?It also freezes really well, and you can divide it up and keep in freezer for several meals later on, that will be quick and wonderful
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THEM STACKED THINGS (Sonora style chicken enchiladas)Turn on broiler6 large skinless chicke... ( more )

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