Tortellini Soup with Sausage

October 22, 2013 2 Comments

 

Tortellini Soup with Sausage

Tortellini Soup with Sausage

Crisp, cool weather calls for warm, hearty soup like this dish.

                                  Barbara Onofrey is from Pennsylvania

                                                                

Tortellini Soup with Sausage Recipe

 

Tortellini Soup with Sausage

1 lb. mild Italian sausage (or 1 lb. ground pork mixed with 1 Tbsp. ITALIAN SAUSAGE SEASONING)

1 cup chopped onion

1 clove garlic, minced

5 cups beef broth (or 5 cups water mixed with 2-3 tsp. BEEF SOUP BASE)

1/2 cup water

½ cup dry red wine (or ¼ cup balsamic vinegar + ¼ cup water)

1 28 oz. can chopped tomatoes

1 cup thinly sliced carrots (2 medium carrots)

½ tsp. CALIFORNIA BASIL

½ tsp. TURKISH OREGANO

1 can (8 oz.) tomato sauce

1 package (16 oz.) tortellini (fresh or frozen)

1 medium green bell pepper, chopped

1 ½ cups sliced zucchini (1 medium)

¼-1/2 cup freshly grated Parmesan cheese

 (* Penzeys spices)

 

In a stock pot, brown the sausage over medium-high heat, about 5 minutes, breaking it up and turning it over a few times during cooking.  Drain well, leaving ½ tsp. of drippings in the pot.  Set the sausage aside.

Reduce heat to medium, add the onion and garlic to the pot and cook until tender, 5-7 minutes, stirring regularly.  Add the broth, water, wine, tomatoes, carrots, HERBS, tomato sauce and sausage.  Bring to a boil and then reduce the heat to low and simmer, uncovered, for 30 minutes.  Skim off any fat.  Add tortellini and bell pepper, cover and simmer 15 minutes.  Add zucchini and simmer another 20-30 minutes.  Serve with Parmesan cheese and crusty bread.           12 servings

 

(Recipe for Tortellini Soup with Sausage was in the Penzeys Spice Catalog.)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Gluten-Free Dredged Pork Chops

October 21, 2013 Leave a Comment
Gluten-Free Dredged Pork Chops

Gluten-Free Dredged Pork Chops

 

When used with the Gluten-free Flour Mix, this dredged pork chop recipe from our Test Kitchen will get rave reviews from those living a gluten-free lifestyle and those who aren’t.  The thick, savory sauce keeps the chops moist and juicy.

 

Gluten-Free Dredged Pork Chops Recipe

Gluten-Free Dredged Pork Chops

2 Tbsp. plus 1 ½ tsp. Gluten-free Flour Mixture, divided

¼ tsp. salt

¼ tsp. pepper

2 boneless pork loin chops (4 oz. each)

2 Tbsp. butter

¼ tsp. rubbed sage

1/8 tsp. dried rosemary, crushed

½ cup sliced onion

½ cup unsweetened apple juice

2 Tbsp. chopped walnuts

In a large resealable plastic bag, combine 2 tablespoons flour mixture, salt and pepper.  Add pork chops, one at a time, and shake to coat.

In a large skillet, cook chops in butter over medium heat for 4-5 minutes on each side or until meat thermometer reads 160 F. and juices run clear.  Sprinkle with sage and rosemary; remove and keep warm.

In the same skillet, sauté onion in pan drippings.  Combine remaining flour mixture and juice until smooth.  Stir into skillet; add nuts.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with pork chops.           2 servings

EDITOR’S NOTE:  Read all ingredient labels for possible gluten content prior to use.  Ingredient formulas can change, and production facilities vary among brands.  If you’re concerned that your brand may contain gluten, contact the company.

 

(Recipe for Gluten-Free Dredged Pork Chops came from Taste of Home (tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Broccoli Tuna Casserole

October 20, 2013 Leave a Comment
Broccoli Tuna Casserole

Broccoli Tuna Casserole

 

When I was in the Navy, a co-worker’s wife shared this recipe with me.  I’ve tweaked it over time, but it still reminds me of my “family” away from home.

          Yvonne Cook                                                         Haskins, OH                                                                      

 

Broccoli Tuna Casserole Recipe

Broccoli Tuna Casserole

5 cups uncooked whole wheat egg noodles

1 tsp. butter

¼ cup chopped onion

¼ cup cornstarch

2 cups fat-free milk

1 tsp. dried basil

1 tsp. dried thyme

3/4 tsp. salt

½ tsp. pepper

1 cup reduced-sodium chicken broth

1 cup (4 oz.) shredded Monterey Jack cheese, divided

4 cups frozen broccoli florets, thawed

2 pouches (6.4 oz. each) albacore white tuna in water

1/3 cup panko (Japanese) bread crumbs

1 Tbsp. butter, melted

Preheat oven to 350 F.   Cook noodles according to package directions; drain.  Transfer to a 3 qt. or 13×9 inch baking dish coated with cooking spray.

Meanwhile, in a large nonstick skillet coated with cooking spray, heat butter over medium-high heat.  Add onion; cook and stir until tender.  In a small bowl, whisk cornstarch, milk and seasonings until smooth; gradually stir into pan.  Stir in broth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Stir in ¾ cup cheese until melted; stir in broccoli and tuna.

Spoon tuna mixture over noodles; mix well.  Sprinkle with remaining Monterey Jack cheese.  Toss bread crumbs with melted butter; sprinkle over casserole.  Bake, covered, 45 minutes.  Bake, uncovered, 15-20 minutes longer or until cheese is melted.          8 servings

Freeze It:   Cool unbaked casserole; cover and freeze.  To use, partially thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 F.  Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 F.

 

(Recipe for Broccoli Tuna Casserole came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Snow Peas & Beef Stir-Fry

October 19, 2013 Leave a Comment

 

Snow Peas & Beef Stir-Fry

Snow Peas & Beef Stir-Fry

Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable.  Warm up ready-to-serve brown rice and supper is on the table (with one less pan to wash).

        Donna Lindecamp                                         Morganton, NC                                                                               

 

Snow Peas & Beef Stir-Fry Recipe

Snow Peas & Beef Stir-Fry

½ cup reduced-sodium soy sauce

½ cup sherry or water

2 Tbsp. cornstarch

2 tsp. sugar

2 Tbsp. canola, divided

2 garlic cloves, minced

1 beef top sirloin steak (1 ½ lbs.), thinly sliced

½ lb. sliced fresh mushrooms

1 medium onion, cut into thin wedges

8 oz. fresh snow peas

Hot cooked rice

In a small bowl, whisk soy sauce, sherry, cornstarch and sugar.  Transfer ¼ cup mixture to a large bowl; stir in 1 Tbsp. oil and garlic.  Add beef; toss to coat.  Let beef mixture stand for 15 minutes.

Heat a large skillet over medium-high heat.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan; repeat with remaining beef.

In same pan, heat remaining oil over medium-high heat until hot.  Add mushrooms and onion, cook and stir until mushrooms are tender.  Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan.  Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.  Return beef to pan; heat through.  Serve with rice.             6 servings

(Recipe for Snow Peas & Beef Stir-Fry came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Hazelnut Torte

October 18, 2013 Leave a Comment
Hazelnut Torte

Hazelnut Torte

 

Hazelnut Torte Recipe

Hazelnut Torte

6 eggs, separated

1 cup sugar

1 ¾ cups finely ground hazelnuts

Pinch salt

Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional

 

In a large bowl, beat egg yolks and sugar until thick and lemon-colored.  Stir in nuts.

In another bowl, beat egg whites and salt until stiff peaks form.  Fold a small amount into batter until no streaks of white remain; add remaining whites.

Pour into an ungreased 9 inch springform pan.  Bake at 350 F. for 35-40 minutes or until top springs back when lightly touched.  Invert pan; cool completely.

Just before serving, remove sides of pan.  If desired, drizzle with icing, sprinkle with nuts and garnish and mint.            10-12 servings

 

(Recipe for Hazelnut Torte came from Taste of Home (tasteofhome.com)

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , ,

Barbecue Beef Sandwiches

October 17, 2013 Leave a Comment
Barbecue Beef Sandwiches

Barbecue Beef Sandwiches

 

Super easy and super delicious, this recipe from Diane Anderson is perfect for a busy weekend of raking leaves and watching football.                                                           

 

Barbecue Beef Sandwiches Recipe

 

Barbecue Beef Sandwiches

1   4 lb. top round beef roast

2 Tbsp. olive oil

1-3 Tbsp. GALENA STREET or BBQ 3001 *

6-10 whole garlic cloves, peeled

2 cups cranberry juice

1  16 oz. bottle barbecue sauce (or 15 oz. tomato sauce plus 1-3 Tbsp. BBQ 3001 plus 2 Tbsp. vinegar)

(Penzeys Spices *)

Rinse the beef roast and pat dry.  Drizzle with the olive oil.  Sprinkle with GALENA STREET or BBQ 3001 and rub into meat on all sides.  Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 325 F.  Using a sharp knife, cut 6-10 slits in the beef roast.  Insert the garlic cloves in the slits.  Place in a large roasting pan.  Pour the cranberry juice over the roast.  Cover and bake at 325 F. for 4 hours.  Remove from the oven and let rest for 30 minutes.  Slice the roast and shred into pieces.  Mix with the pan juices and barbecue sauce sand serve on Kaiser rolls.         10 servings

(Recipe for Barbecue Beef Sandwiches came from Penzeys Spices catalog or store)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Asian Beef and Noodles

October 16, 2013 Leave a Comment
Asian Beef and Noodles

Asian Beef and Noodles

 

Stir-fry recipes, like Asian Beef and Noodles translate to one-dish family fare that’s long on flavor, but short on prep time, cost and cleanup.  This light, colorful family favorite takes only five ingredients – all of which you’re likely to have on hand.  Serve this dish with a dash of soy sauce and a side of pineapple slices.  Or try ground turkey instead of beef.   (This is Diabetic Friendly!!)

       Laura Shull Stenberg                           Lino Lakes, Minnesota                                                                 

 

Asian Beef and Noodles Recipe

 

Asian Beef and Noodles

1 lb. lean ground beef (90% lean)

2 packages (3 oz. each) Oriental ramen noodles, crumbled

2 ½ cups water

2 cups frozen broccoli stir-fry vegetables blend

1/4 tsp. ground ginger

2 Tbsp. thinly sliced green onion

In a large skillet, cook beef over medium heat until no longer pink; drain.  Add the contents of the ramen noodle flavoring packet; stir until dissolved.  Remove beef and set aside.

In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet.  Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally.  Return beef to the pan and heat through.  Stir in onion.         4 servings

(Recipe for Asian Beef and Noodles came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , ,

Black Bean ‘n’ Pumpkin Chili

October 14, 2013 Leave a Comment
Black Bean 'n' Pumpkin Chili

Black Bean ‘n’ Pumpkin Chili

 

My family is crazy about this dish because it uses ingredients you might not ordinarily find in a comfort food favorite.  Believe it or not, pumpkin is what makes it so special.  Freeze a batch for later; it tastes even better reheated.

           Deborah Vliet                                                             Holland, MI                                                                      

 

Black Bean ‘n’ Pumpkin Chili Recipe

Black Bean ‘n’ Pumpkin Chili

2 Tbsp. olive oil

1 medium onion, chopped

1 sweet yellow pepper, chopped

3 garlic cloves, minced

2 cans (15 oz. each) black beans, rinsed and drained

1 can (15 oz.) solid-pack pumpkin

1 can (14 ½ oz.) diced tomatoes, undrained

3 cups chicken broth

2 ½ cups cubed cooked turkey

2 tsp. chili powder

1 ½  tsp. ground cumin

1 ½ tsp. dried oregano

½ tsp. salt

Cubed avocado and thinly sliced green onion

 

In a skillet, heat oil over medium-high heat.  Add onion, pepper and garlic; cook and stir until tender.

Transfer to a 5 qt. slow cooker; stir in the remaining ingredients.  Cook, covered, on low 4-5 hours.  Top with avocado and green onion.            10 servings

 

(Recipe for Black Bean ‘n’ Pumpkin Chili came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , ,

Sausage-Stuffed Mushrooms

October 13, 2013 Leave a Comment
Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms

 

Pennsylvania is often referred to as the “Mushroom Capital of the World.”  This recipe’s a delicious appetizer and is always the hit of the party.

         Beatrice Vetrano                           Landenberg, Pennsylvania                                                                         

 

Sausage-Stuffed Mushrooms Recipe

Sausage-Stuffed Mushrooms

12 to 15 large fresh mushrooms

2 Tbsp. butter, divided

2 Tbsp. chopped onion

1 Tbsp. lemon juice

¼ tsp. dried basil

Salt and pepper to taste

4 oz. bulk Italian sausage

2 Tbsp. dry bread crumbs

2 Tbsp. grated Parmesan cheese

 

Remove stem from the mushrooms.  Chop stems finely; set mushroom caps aside.  Place stems in pepper towels and squeeze to remove any liquid.

In a large skillet, heat 1 ½ tablespoon butter.  Cook stems and onion until tender.  Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated.  Cool.

In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps.  Combine crumbs and cheese; sprinkle over tops.  Dot each with remaining butter.

Place in a greased baking pan.  Bake at 400 F. for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.  Serve hot.           12-15 servings

 

(Recipe for Sausage-Stuffed Mushrooms came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Beer Cheese Mac ‘n Cheese

October 11, 2013 Leave a Comment

 

Beer Cheese Mac 'n Cheese

Beer Cheese Mac ‘n Cheese

Beer cheese soup meets pasta in this winter favorite that pairs twisted noodles with a creamy cheese sauce spiked with an amber brew.  A sprinkling of rye bread crumbs turns into a crunchy topping.

Beer Cheese Mac ‘n Cheese Recipe 

Beer Cheese Mac ‘n Cheese

12 oz. gemeli (twisted pasta) or fusilli (corkscrew pasta)

4 Tbsp. butter, divided

¾ finely chopped onion

2 tsp. minced garlic

1 cup amber beer or non-alcoholic beer

1 (3 oz.) pkg. cream cheese, cut up

1 1/3 cups whole milk

12 oz. sharp aged yellow cheddar cheese, shredded (1 ½ cups)

¾ tsp. salt

1 ½ cups fresh rye or pumpernickel bread crumbs *

3 Tbsp. thinly sliced green onions

Heat oven to 375 F.  Spray 2-quart glass or ceramic baking dish with cooking spray **.  Cook pasta according to package directions; drain.

Meanwhile, melt 2 tablespoons of the butter in large saucepan over medium heat.  Cook onion 4 to 5 minutes or until softened, stirring occasionally.  Add garlic; cook and stir 30 seconds or until fragrant.

Increase heat to medium-high.  Add beer; bring to a boil.  Boil 1 minute to reduce slightly.  Whisk in cream cheese until melted.  Whisk in milk, cheddar cheese and salt, whisking constantly until cheese melts.  Simmer 3 to 4 minutes or until slightly thickened (sauce will be quite thin), stirring frequently.  Remove from heat.  Stir in pasta; spoon into baking dish.

Melt remaining 2 Tbsp. butter in medium nonstick skillet over medium heat.  Stir in bread crumbs and green onions until coated; sprinkle over pasta.

Bake 30 to 40 minutes or until casserole is hot and bubbling and bread crumbs are browned and crisp.  Let stand 10 minutes before servings.          6 (1 cup) servings

Tips:  *  To make fresh bread crumbs, tear day-old bread into pieces; place in food processor.  Pulse 30 to 60 seconds or until coarse crumbs form.  One bread slice yields about ¾ cup.

      **  To serve in individual dishes, spray 6 (1 cup) gratin or casserole dishes with cooking spray; place on large rimmed baking sheet.  Bake 25 to 30 minutes or until hot and bubbly.

(Recipe for Beer Cheese Mac ‘n Cheese was in Cooking Club Magazine, Fall 2012)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,
« Older Posts
Newer Posts »

To the Top