Sausage and Fennel Orzotto

Published July 26, 2016 | By admin
Submitted by: Jan Hurwitz Lot # 343
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Submitted by: Jan Hurwitz Lot # 343
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Instructions
  1. Heat broth in saucepan and keep warm while preparing remaining ingredients.
  2. Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
  3. In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
  4. Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
  5. Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
  6. Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.

Wedding Soup

Published June 29, 2016 | By admin
Submitted by: Eva Cropp Lot # 1942
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Submitted by: Eva Cropp Lot # 1942
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  1. Combine ground chuck, Italian seasoning, garlic powder, egg and enough bread crumbs to make good meatball consistency. Form into thumbtack-size balls.
  2. In large pot, combine chicken broth, water, spinach, chicken and meatballs. Bring to boil, then simmer for 1 hour. Fifteen minutes before serving, add pastina. If desired, serve with croutons.
Recipe Notes

If using commercial chicken broth, low sodium works best, or add a bit more water.

Crock Pot Olive Garden Zuppa Toscana

Published June 8, 2016 | By admin
Submitted by: Sue Mizer Lot # 1133
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Submitted by: Sue Mizer Lot # 1133
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  1. In a skillet, brown sausage, breaking into small pieces, remove and drain. Set aside. In same skillet, fry bacon till crisp, remove and drain. Set aside.
  2. Place water, broth, potatoes, onion, garlic, bacon and sausage into a crock pot. Cook on low 4 - 6 hours.
  3. Add greens and whipping (heavy) cream, stir to combine. Cover and continue to cook on low an additional 30 minutes. Season with salt and pepper.

Brussel Sprouts with Bacon, Garlic and Shallots

Published April 5, 2016 | By admin
Servings 2
Cook Time Total time: 30 minutes
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Servings 2
Cook Time Total time: 30 minutes
Instructions
  1. Heat a large nonstick skillet over medium-high heat.
  2. Add bacon, and saute' for 5 minutes or until bacon begins to brown.
  3. Add shallots and Brussel sprouts; saute' 4 minutes
  4. Add garlic; saute' for 4 minutes or until garlic begins to brown, stirring frequently.
  5. Add the chicken broth and bring to a boil. Cook approx. 15 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
  6. Remove from heat; stir in salt and pepper.

Homemade Cheesy Potatoes (no canned soup in this recipe)

Published April 5, 2016 | By admin
Servings 6-8
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Servings 6-8
Instructions
  1. Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. I Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
  2. In a 10-inch skillet melt 3 Tbs. of butter over medium-low heat. Add the diced onions. Cook until just softened. Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes. While stirring, pour in broth and milk. Continue to stir until thick, about 5-9 minutes. Remove the pan from the heat and stir in the cup of cold sour cream.
  3. In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and grated cheese. Stir to combine and put into greased pan.
  4. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.

Zuppa Toscana

Published January 26, 2016 | By admin
Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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  1. Brown sausage in a saute pan. (If you use links, cut in half, lengthwise, then cut slices.)
  2. Place sausage, chicken broth, garlic, potatoes & onion in slow cooker.
  3. Add just enough water to cover the veggies & meat.
  4. Cook on high 3-4 hours or 5-6 on low, until potatoes are soft.
  5. 30 minutes before serving, mix flour into cream removing lumps.
  6. Add the cream & kale (or spinach) to the crock pot, stir. (I also add a half a block of cream cheese at this time, but totally optional).
  7. Cook on high for 30 minutes or until broth thickens slightly. Add salt & pepper to taste.

Sublime Chicken Pot Pie

Published January 15, 2016 | By admin
Submitted by: Mary Kay Milewski Lot # 267
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Submitted by: Mary Kay Milewski Lot # 267
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  1. In a large frying pan, cook sausage until no longer pink. Take cook sausage out and set aside.
  2. In same pan, melt margarine; blend in flour, salt and pepper to make a roux. Cook for several minutes to take the flour taste out. Be careful not to burn it!
  3. Stir in broth and milk.
  4. Cook and stir until thick and bubbly, about 3 minutes.
  5. Add the cooked sausage, cooked chicken and vegetables.
  6. Cook over low heat for several minutes until bubbling.
  7. Divide into individual casseroles , 1 ½ quart casserole dish, or a large pie pan.
  8. Roll out one circle of pastry (This is a savory pie and unlike sweet pies, only will have the top crust.)
  9. Sprinkle the pie crust with celery seed, salt and pepper. Roll into pastry so it sticks.
  10. Top chicken mixture with pie crust, trim edges, slit for steam.
  11. Bake at 425 for 25 minutes.
Recipe Notes

This is a great recipe for leftover turkey or rotisserie chicken. It can also be made into individual small pies!

Orzo Salad w Tomatoes, Feta and Green Onions

Published January 14, 2016 | By admin
Submitted by: Pam Hoover Lot # 2262
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Submitted by: Pam Hoover Lot # 2262
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  1. Whisk vinegar, lemon juice & honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead).
  2. Bring broth to boil, stir in orzo, reduce heat to medium and cover partially, boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl, tossing frequently until cool.
  3. Mix tomatoes, feta, basil and green onions into orzo. Add vinaigrette, toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature). Add pine nuts, toss. Serve at room temperature.

Homemade Cheesy Potatoes (*no canned soup in this recipe*)

Published January 14, 2016 | By admin
Servings 6-8
Cook Time 1hr 15min
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 6-8
Cook Time 1hr 15min
Instructions
  1. Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. Set aside.
  2. In a 10-inch skillet melt three tablespoons of butter over medium-low heat. Add in the diced onions. Cook until just softened Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes.
  3. While stirring, pour in broth and milk. Continue to stir until thick, about 5-8 minutes.
  4. Remove the pan from the heat and stir in the cup of cold sour cream.
  5. In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and shredded cheese. Stir to combine and pour into greased pan. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Enjoy!

Brussels Sprouts with Bacon, Garlic and Shallots

Published January 14, 2016 | By admin
Servings 2
Cook Time 30minutes
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 2
Cook Time 30minutes
Instructions
  1. Heat a large nonstick skillet over medium-high heat.
  2. Add bacon, and sauté for 5 minutes or until bacon begins to brown.
  3. Add shallots and Brussels sprouts; sauté 4 minutes.
  4. Add garlic; sauté for 4 minutes or until garlic begins to brown, stirring frequently.
  5. Add the chicken broth, and bring to a boil.
  6. Reduce to a simmer. Cook approx. 15 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
  7. Remove from heat; stir in salt and pepper.
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