28024 rustic italian zuppa Recipes

italian bread (1 inch thick ), part-skim mozzarella cheese or provolone cheese, eggs, milk, garlic salt, seasoned bread crumbs

italian salad dressing mix, vegetable oil, lemon juice, beef flank steak (1 lb)

italian bread, prepared pesto, provolone cheese, part-skim mozzarella cheese, olive oil, marinara sauce warmed , optional

italian turkey sausage links, casings removed, onion, chopped, chopped fresh kale, garlic cloves, minced, crushed red pepper flakes , optional, white wine or chicken stock, carton (26 oz) chicken stock, white kidney or cannellini beans, rinsed and drained, no-salt-added diced tomatoes, sun-dried tomatoes (not packed in oil), chopped, pepper

zucchini, sliced vertically, sweet onion, peeled and quartered, tomatoes, quartered, head garlic , remove outer layer, separate into cloves, olive oil, dried italian herb seasoning (i used italian blend by penzey s), dried italian herb seasoning (i used italian blend by penzey s), fresh ground pepper , several grinds, pasta (i used penne), kosher salt, whole milk ricotta cheese, mozzarella cheese, shredded, parmesan cheese, grated, eggs, links italian sausage, cooked and sliced, tomato sauce

kitchen basics chicken stock (don tsp substitute with broth) or 2 quarts homemade chicken stock (don tsp substitute with broth), bacon, onion white, diced fine, russet potatoes, peeled and diced, sweet italian sausage, garlic cloves, minced, olive oil, swiss chard or 1 bunch kale, cut into bite size pieces, cream or 2/3 cup half-and-half, water, ground aniseed, salt , depending on taste, red pepper flakes, black pepper

mild italian sausage, crushed red pepper flakes, diced onion, white, bacon, chopped, garlic, water, chicken bouillon cubes, heavy cream, sliced potatoes , russet works well, kale

chicken stock or 5 1/2 cups broth, light cream, russet potatoes, chopped kale, hot italian sausage, salt, crushed red pepper flakes

sweet italian sausage, onion, chopped, garlic cloves, minced, olive oil, chicken broth, cabbage, shredded, baking potatoes, peeled and chopped, carrots, scraped and chopped, turnips, peeled and chopped, tomatoes, seeded and chopped, frozen english peas, cannellini beans, drained, dried whole basil, ground allspice, salt and pepper, seashell macaroni, uncooked, parmesan cheese, freshly grated

italian-mustard marinade, skinned and boned chicken breasts, salt, pepper, olive oil

italian sausage roll, eggs, pepperidge farm dry dressing dry, onion chopped, celery chopped, poultry seasoning, chicken broth, margarine or butter melted

italian sausages, diced tomatoes, grape tomatoes halved, garlic sliced, handfuls baby spinach, parmesan cheese for garnish, rotini or penne, olive oil , salt, and pepper

dried porcini mushrooms, olive oil, onion, peeled and chopped fine, garlic, peeled and chopped, white mushrooms, washed and sliced, fresh italian plum tomatoes, peeled, seeded, and finely chopped, salt, freshly ground pepper, fresh marjoram, fresh thyme, chicken stock, egg yolks, grated parmesan cheese, grated pecorino cheese, chopped italian parsley, italian bread , preferably stale, cut 1/2-inch thick

chicken broth (made from 10 lbs. chicken legs), head celery, diced, garlic cloves, minced, olive oil, italian sausage, crumbled, potatoes, cubed (or cooked pasta if you prefer), carrots, mushroom, spinach leaves, salt, to taste (about 2 tbsp but add slowly and taste), pepper , to taste, parmigiano-reggiano cheese, freshly shredded (you may use asiago as well but do not use cheese from a shaker.)

turkey italian sausage (i use jennie-o mild) see preparation notes., red pepper flakes, white onion diced, bacon chopped, garlic minced, chicken stock (i use about 6 cups of stock), heavy cream, petite golden potatoes unpeeled, sliced, kale roughly chopped, salt and pepper to taste

eggplant, thinly sliced, extra-virgin olive oil , to baste slices plus 1 tbsp, crushed red pepper flakes, salt and freshly ground black pepper, red wine vinegar, chopped flat leaf parsley, to garnish, total italian table cheeses , 1/3 lb each of 2 varieties: sharp provolone, pepato, fontina, parmigian-reggiano, roasted red peppers, drained and sliced, quartered artichoke hearts, 15 oz, drained well, button mushrooms, 14 oz, drained, garlic, crushed, lemon, juiced, drizzle extra-virgin olive oil, chopped flat-leaf parsley, thyme, salt and freshly ground black pepper, total (1/4 lb each) thinly sliced italian meats : sliced sopressata, capicola and genoa salami, black olives from bulk olive bins , any variety

chicken breast for every 2 people being served. i usually use boneless/skinless for this unless i am going to cook them over a wood fire. then i would use skin on and bone in, thick cut bacon (apple smoked or maple will add another flavor level). choose a bacon that you love the taste of., amounts of the vegetable you use depend upon how many people you are feeding . for only 2 i would use 1/2 of each color of bell pepper for example. for 8 i would probably use a whole or nearly whole bell pepper., red, green, yellow, orange bell peppers, cored , seeds removed, sliced into strips., vidalia onions (sweet and mild ) or red onions (zing) cut into strips, yellow and green squash cut slightly thick then in half, asparagus cut into 1 1/2 inch bites, grape tomatoes, garlic cloves left whole for now, mushrooms (your favorite type , of course!), fresh green beans, broccoli and cauliflower can be used too; but make them bite sized pieces, olive oil (have at least a cup or two available depending on how many you are cooking for. you need this to roast the vegetables and for making your croutons!), day old french or italian bread cut up into good sized bites, bigger than what would come in a box of croutons, i cut it up 1 1/2 to 2 inches., fresh grated parmesan or romano cheese, garlic granules , fresh cracked pepper, italian seasonings...or fresh marjoram, basil and thyme, (cut up the basil into small bits), some times i ll add some peas and corn to this as well. also optional would be a couple of boiled eggs..., kosher salt and fresh cracked black pepper (white pepper could be added, but it is going to add a significant jolt in the heat/pepper pop department!)

butter, italian bread (1/2 inch thick ), eggs, chicken stock, parmesan cheese