Food Recipes Collection

ROASTED EGGPLANT SOUP WITH MOZZARELLA CROUTONS RECIPE ============================================== ============================================== Ingredients: ------------ 1.5 lb Japanese eggplant, halved lengthwise 1 red bell pepper, halved lengthwise and seeded 4 tblsp extra-virgin olive oil 2 onions, unpeeled and halved lengthwise 3 plum tomatoes, halved lengthwise 8 garlic cloves 1 tblsp unsalted butter 3 fresh thyme sprigs, chopped fine 3 fresh oregano sprigs, chopped fine 3 fresh basil sprigs, chopped fine 8 cups chicken broth 1 bay leaf, crumbled 12 1/4-inch-thick slices of French bread, toasted 3/4 lb goat's milk mozzarella, grated coarsely Instructions: ------------- In a bowl coat the eggplant and the bell pepper lightly with 1 tablespoon of the oil and season the vegetables with salt and pepper. In a foil-lined roasting pan arrange the eggplant, skin sides down, the bell pepper, skin sides up, the onions, cut sides down, and the tomatoes,...

ROASTED EGGPLANT AND RED BELL PEPPER SOUP RECIPE ========================================= Ingredients: ------------ 3 large Japanese eggplants (or 1 very large regular) 2 sweet red peppers 1 large onion, sliced 4 cloves garlic, crushed 1 quart chicken stock 1 bunch fresh basil Salt and pepper Extra virgin olive oil Instructions: ------------- Wash eggplants and split lengthwise in halves (in quarters if using 1 large regular eggplant). Lightly season with salt and pepper and sprinkle with olive oil to taste. Roast at 400 degrees for 45 minutes or until tender and golden brown. Puree flesh with skin in blender or food processor and set aside. Place peppers under broiler until skins are scorched on all sides. Place in plastic bag for 10 min to soften, then peel and remove seeds. Puree flesh in food processor until smooth. Set aside. Heat 1 tbsp olive oil in skillet. Saute onion and garlic until tender. Cover to sweat over very low heat for 5 min. Add roasted e...

Zucchini Stew Ingredients: 2 medium onions, chopped 1/3 c. olive oil 1 pound tomatoes, chopped 1 teaspoon sugar 1/2 c. water 2 medium zucchini, chopped 1 teaspoon fresh dill, chopped Salt and pepper Cooking Instruction: In a large saucepan, heat oil. Cook onions until soft (about 5 minutes). Add tomatoes and sugar and cook for 10 minutes. Add water, salt, and pepper and stir. When sauce boils, add zucchini and dill. Cook until zucchini is tender (about 15 minutes). by Rachel Paxton

Kidney Bean & Zucchini Soup Ingredients: 4 quarts water 1 pound kidney beans 1/2 c. olive oil 10 cloves garlic, minced 2 medium zucchini, peeled and cubed 1 c. fresh parsley, chopped 1/2 teaspoon dried basil Salt and pepper Cooking Instruction: In a large saucepan, bring the water to a boil.  Add the beans and cook over medium heat, uncovered, for about 1 1/2 hours, until beans are tender.  In a large skillet, heat olive oil.  Add garlic and cook until garlic is soft (about 5 minutes).  Add zucchini, parsley, basil, salt, and pepper.  Cook, stirring frequently, over low heat until zucchini is soft (about 15 minutes).  Add zucchini mixture to beans and stir well.  Simmer, uncovered, for about 45 minutes, until zucchini and beans are soft. by Rachel Paxton

INGREDIENTS One of the four legbones of a beef : 1 piece  Beef bones(miscellaneous) : 11 oz Meat on the kneebone of a beef : 1 piece Brisket of beef : 1 1/3 lbs Green onion : 2 stalks Garlic : 6 cloves Korean noodles : 7 oz Salt Pepper Water METHOD

INGREDIENTS 3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces 10 cups water 3 tablespoons beef-flavor instant bouillon 1½ teaspoons salt ½ teaspoon pepper ½ teaspoon dried thyme leaves 2 dried bay leaves 4 cups vegetable juice 3 cups cubed potatoes (3 medium) 3 cups coarsely chopped cabbage 2 cups frozen small whole onions (from 16-oz bag) 2 cups cubed peeled rutabaga (1½ medium) 2 cups Green Giant® frozen cut green beans (from 1-lb bag) 4 medium carrots, sliced (2 cups) 3 medium stalks celery, sliced (1½ cups)

Servings: 10 (1 cup each)

INGREDIENTS Whole chicken (about 1 pound (450 g), cleaned) : 2 Glutinous rice : 1/2 cup (about 100 g) Jujube (Korean Date), dried : 4 Fresh ginseng (about 5 inches long) : 2 Chestnut : 2 Ginkgo nut : 2 Garlic : 4 cloves Pepper Salt METHOD Wash the rice thoroughly and drain it. tuff the chickens with the rice, jujubes, ginsengs, chestnuts, ginkgo nuts, and garlic cloves. Cross and bind the chickens legs with thread to keep the stuffing in. Put the stuffed chickens in the pot. Add 10 cups of water and simmer them over low heat for about 2 to 3 hours. Transfer the chickens with their broth to the individual bowls. Serve the salt mixed with pepper in a small bowl as a seasoning dip.

Prep Time: 20 Minutes Start to Finish: 1 Hour Servings: 10 (1½ cups each) INGREDIENTS 1 box (9 oz) Green Giant® frozen cut broccoli 6 cups water ½ cup dry vermouth or water 3 cans (10½ oz each) condensed chicken broth 1 can (10¾ oz) condensed cream of  chicken soup 2 cups cubed cooked chicken 1 cup chopped onions (2 medium) 1 cup sliced carrots (2 medium) ½ teaspoon dried basil leaves ½ teaspoon dried oregano leaves 2 cloves garlic, minced 1 package (7 oz) dry cheese tortellini ¼ cup grated Parmesan cheese, if desired METHOD Let broccoli stand at room temperature to thaw. In 5-quart  saucepan or Dutch oven, heat all remaining ingredients except  tortellini and cheese to boiling. Stir in tortellini. Reduce heat; simmer uncovered 30 minutes, stirring occasionally. Stir in thawed broccoli; simmer 5 to 10 minutes longer or  until broccoli is crisp-tender. Sprinkle individual servings with  cheese. (Pillsbury Most Requested Re...