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Pasta Soup Recipes
This thread will be for Pasta Soup Recipes only. Please check other threads for the other soup types.


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Chicken Tortellini Soup In reply to
6 chicken thighs (about 2 1/2 lbs.), trimmed of excess fat

2 t. vegetable oil

2 carrots, diced

2 stalks celery, sliced

1 large onion, chopped

1/3 C. soy sauce

1 9-oz. package fresh or frozen cheese tortellini

Brown chicken in hot oil in Dutch oven or large saucepan over medium-high heat. Remove chicken from pan. Drain off excess fat, reserving about 1 tablespoon.

Add carrots, celery and onion; sauté 3 minutes. Stir in 5 1/2 cups water, soy sauce and chicken. Bring to boil; cover and simmer 15 minutes. Remove chicken; cool.

Meanwhile, cook tortellini according to package directions; drain. Remove skin and bone from chicken and cut meat into bite-size pieces.

Stir chicken into soup; bring to a boil. Stir in tortellini and heat through.

Makes 4 to 6 servings.


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Zesty Italian Minestrone Soup In reply to
3 T. best olive oil
4 medium garlic cloves - crushed
1/2 C. diced onions
1 1/2 C. sliced carrots
1 C. chopped celery
2 C. finely shredded cabbage
1 C. diced zucchini
16 C. water
1 28-oz. can crushed tomatoes
1 C. mixed dried beans (romano, kidney, fava, pinto, cranberry, etc.)
1/4 C. whole dried peas
1 to 3 T. pearl barley
1 1/2 T. salt (or more, to taste)
2 to 4 T. sugar (to taste)
1 t. pepper
1/2 t. original Tabasco
3/4 t. garlic powder
2 bay leaves
2 t. oregano
2 t. basil
1 t. celery seed
1/4 C. minced fresh parsley or 2 T. dried parsley
1/4 t. dry chili pepper
2 T. red wine
1/4 to 1/2 t. citric acid (*)

Lightly grease stock pot bottom to prevent beans from sticking. Saute or sweat vegetables (garlic, onions, carrots, celery, cabbage, zucchini) in olive oil until vegetables are softened.

Add water, crushed tomatoes, dried beans, peas, barley, salt, sugar, pepper, garlic powder, bay leaves, oregano, basil, celery seed, parsley, chili pepper, wine and citric acid. Simmer 2-3 hours until beans are soft. Adjust seasonings.

Serve with fresh parmesan cheese, cooked bite-sized pasta and homemade garlic croutons or Italian bread. Freezes well. Recipe can be halved.

(*) Citric acid, tartaric acid or sour salts - available in ethnic food stores or larger drug stores. Substitute 4-8 tablespoons of fresh lemon juice.

Serves 12-16
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Minestrone di Nonna Soup In reply to
1/4 C. extra-virgin olive oil, plus extra when serving

3 celery stalks, chopped

1 onion, chopped

1 carrot, diced

1 garlic clove, chopped

1 C. canned peeled tomatoes, chopped

1 T. fresh parsley, chopped

1 1/2 C. peeled and cubed potatoes

1 medium turnip, peeled and cubed

4 C. beef broth

4 C. chicken broth

2 medium zucchini, trimmed and cubed

1 C. green beans, trimmed and cut into small pieces

1 C. spinach, cut into small pieces

1 C. chopped fresh cabbage

1 C. peas

1 1/2 C. canned red kidney beans, rinsed and drained

2 C. of your favorite small pasta, cooked separately

Salt, black pepper

Grated Parmesan cheese

Heat 1/4 cup oil in large pot. Add celery, onion, carrot, and garlic and sauté over medium heat 3 to 5 minutes until vegetables are slightly cooked and tender. Add tomatoes and parsley and cook about 5 minutes.

Add potatoes, turnip, and broths and simmer 5 minutes. Add zucchini, green beans, spinach, cabbage, peas, and beans. If broth is getting low, add more or just add a little water. Bring soup to a simmer and cook at least 1 hour. Add pasta at end of cooking time.

Correct seasonings with salt and freshly ground pepper. Swirl in extra-virgin olive oil and sprinkle servings with grated Parmesan cheese.

Servings: 8.


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Chicken Noodle Soup In reply to
3 to 3 1/2 lbs. chicken

1 onion cut in half

2 celery ribs chunked

2 carrots cut in 3 inch pieces

Place the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 more over medium heat. Chill chicken pieces.

Prepare:

2 celery ribs diced

3 carrots diced

Dice the chicken into bite size pieces.

Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper.


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Chinese Chicken Noodle Soup In reply to
1 lb. skinless, boneless chicken breasts cut crosswise into small strips

2 T. dry sherry

3 T. soy sauce

2 T. oriental sesame oil

3 T. tahini

3 garlic cloves minced

2 T. minced ginger

1 T. sugar

1 T. seasoned rice vinegar

1 1/2 t. chili garlic sauce

4 C. napa cabbage chopped

6 green onions thinly sliced

8 C. chicken broth

1 14 oz. package fresh Chinese noodles

1/2 C. fresh cilantro chopped

Marinate chicken strips in the soy, sherry and 1 T. sesame oil. Let stand in bowl for 20 minutes or in the refrigerator for 2 hours.

In a small bowl, combine the garlic, tahini, ginger, sugar, chili sauce and vinegar. Blend well.

Heat the remaining 1 T. of sesame oil in a large pot. Add cabbage and green onions. Stir fry for about 5 minutes, until cabbage gets tender. Add the chicken broth to the pot. Bring to a boil and add the chicken.

Reduce the heat to low and simmer while you cook the noodles.

Cook noodles in a large pot of boiling water, for about 5 minutes or until tender. Drain well and add to soup pot. Stir in half of the cilantro. Season to taste with salt and pepper. Sprinkle remaining cilantro on soup when served.


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Chinese Chicken Noodle Soup In reply to
1 whole chicken, about 2 - 3 pounds, cut up into pieces

3 quarts water, plus more as needed

1/4 C. soy sauce

8 dried shiitake mushrooms, reconstituted

3 slices fresh ginger, about 1/8-inch thick and 2 inches long

Salt to taste

4 small bunches of baby bok choy

1 package wonton skins, or 24 pieces

Place the chicken pieces in a small stock pot and add 3 quarts water. If you’re using a shallow pot, make sure the water covers the chicken. Add the soy sauce, shiitake mushrooms and ginger. Bring just to a boil. Immediately reduce the heat to medium-low.

Add a sprinkle of salt to taste. Let the broth simmer for at least 1 an hour; it takes 2 to develop the best flavor. As it simmers, skim off the scum and oil. After an hour, taste and adjust for saltiness.

About half an hour before serving, bring a pot of water to boil. Slip the wonton skins, singly, into the water. If you add the entire stack all at once without separating the skins, they’ll stick together. Cook for about 3-4 minutes. Strain.

Meanwhile, core the baby bok choy. Slice, crosswise, and add to the broth. When the noodles are ready, add them to the broth. Let simmer for about 5 minutes. Taste the broth again and adjust for saltiness.

Ladle noodles and broth into bowls, making sure to include some bok choy and pieces of chicken. Serve hot.


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Macaroni and Cheese Soup In reply to
1 C. elbow macaroni, uncooked

1/4 C. butter

1/2 C. carrots, finely chopped

1/2 C. celery, finely chopped

1 small onion, finely chopped

3 C. milk

6 oz. process American cheese - shredded

2 T. chicken flavored bouillon granules

1/2 t. ground white pepper

2 T. cornstarch

2 T. water

8 oz. can whole kernel corn, drained

1/2 C. Frozen english peas

Cook macaroni per package directions, omitting salt; drain. Rinse in cold water; drain and set aside.

Melt butter in a large skillet over medium-high heat; add carrots, celery, and onion, and cook, stirring constantly, 5 to 7 minutes or until tender. Remove vegetable mixture from heat; set aside.

Combine milk and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts. Stir in the bouillon granules and pepper.

Combine cornstarch and water, stirring well; stir into the milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and come to a boil. Boil 1 minute, stirring constantly.

Stir in macaroni, vegetable mixture, corn, peas; and cook over low heat, stirring constantly, until thoroughly heated.


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Spicy Mac and Cheese Soup In reply to
3 tablespoons butter
1 1/2 cups onion, chopped
3 cloves garlic, minced (1 1/2 teaspoons)
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1/4 cup unbleached all-purpose flour
2 cups milk
1 large jalapeño pepper, seeded and chopped
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
2 cups canned diced tomatoes, undrained
1/2 cup grated mozzarella cheese
1/2 cup grated Cheddar cheese
1/2 cup grated Swiss or Jarlsberg cheese
1 pound penne pasta, cooked and drained
Vegetable oil for spraying baking dish
1/2 cup grated Parmesan cheese
1/2 cup dried bread crumbs

Preheat oven to 350 degrees. Melt the butter in a large saute pan and add the onion, garlic, cumin and coriander. Cook 2 to 3 minutes, stirring often, until the onion is soft. Mix in the flour and cook over moderate heat for 1 minute, stirring constantly.


Using a wire whisk, slowly incorporate the milk into the onion mixture until the flour and milk are blended. Bring to a boil, reduce heat to a simmer and stir in the jalapeño pepper, cayenne pepper, salt and tomatoes with their juice. Simmer for 15 minutes.

Remove the pan from the heat and stir in the mozzarella, Cheddar and Swiss cheeses, blending until well mixed.

Combine the sauce and cooked pasta in a large mixing bowl. Place the sauced pasta in a 9- by 9-inch greased baking dish.

In a small bowl, mix the Parmesan cheese with the bread crumbs. Sprinkle the Parmesan topping over the pasta.

Bake 30 to 35 minutes, until the crumb topping is golden brown.

Makes 6 servings.


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Cheddar Goulash Soup In reply to
2 tablespoons butter, divided
1 small onion, chopped
2 to 4 cloves garlic, sliced and divided
2 pounds boneless chuck roast, cubed in 1-inch pieces
1 pound pork tenderloin, cubed in 1-inch pieces
2 pounds plum tomatoes, coarsely chopped
1 can (6 ounces) tomato paste
1 cup carrots, sliced
1 cup zucchini, sliced
1 cup red wine (optional)
2 cups water
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground coriander seed
1/4 teaspoon salt
2 cups medium Cheddar, shredded

Melt 1 tablespoon of butter in a pan. Add onion and half of garlic to the pan, and sauté until translucent. Trim any excess fat from chuck roast and pork tenderloin. Brown meat in butter with onion and garlic. Do not crowd the meat in the bottom of the pan. If necessary, brown meat in batches. When meat is cooked, remove from pan and set aside.

Add second tablespoon of butter to pan and sauté tomatoes and remaining garlic. Cook tomatoes until soft. Add tomato paste, carrots, zucchini, meat, red wine (if desired), water, cinnamon, allspice, coriander and salt. Cover and let simmer for 11/2 hours, or until meat is tender. Stir in shredded Cheddar cheese just before serving.

Makes 6 servings.


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Italian Tortellini Soup In reply to
1 large onion, chopped
4 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 tsp. dried thyme, crushed,
OR 1 T. chopped fresh thyme
1 (32 oz.) carton Swanson Chicken Broth
OR Natural Goodness Chicken Broth (4 c.)
2 medium zucchini, sliced
4 Italian plum tomatoes, chopped
1 1/2 c. frozen cheese-filled tortellini
1 (15 oz.) can red kidney beans, rinsed and drained
grated Parmesan cheese (optional)
Place onion, carrots, celery, garlic, thyme and 2 cups broth in stockpot. Heat to a boil.
Cover and cook over low heat 10 minutes or until onion is tender. Add remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce heat and cover. Cook 15 minutes or until tortellini is done. Serve with grated Parmesan cheese if desired.
Makes 6 servings


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15 Minute Ginger-Chicken Noodle Soup In reply to
2 cup Medium egg noodles
2 can Reduced sodium chicken broth, (14 1/2 oz. each)
5 oz Can chunk white chicken in water, drained
4 oz Sliced mushrooms, drained
2 tsp Fresh grated ginger
2 tsp Reduced-sodium soy sauce
1/4 cup Sliced green onions
2 tbl Chopped cilantro

Cook noodles as package directs. Drain and set aside. Meanwhile, in 2 quart saucepan over High heat, bring broth to boil. Reduce heat to Medium-Low.
Mix in chicken, mushrooms, ginger and soy sauce. Simmer for 3 minutes. Mix in noodles, onions and cilantro. Return to simmering to heat through. Ladle into soup bowls.
Serves 4.
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A1 Cracker-Ramen Soup In reply to
Take oriental ramen noodles, (the cheap one's- not the 15 cent type) and add a handfuls of crackers until it is not really soupy- sort of a cracker noodle mush and then add few spoonfuls of A1 steaksauce. Hot pepper sauce is optional.
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Acorn Squash 'N Pasta Soup In reply to
8 oz Acine di Pepe Ditalini or Small
Shells, uncooked
3 lb acorn squash (2 small) split,
peeled,
seeded and quartered
2 tbl margarine
1 lrg onion chopped
3/4 tsp ground mace or nutmeg
1/2 tsp ground ginger
1/2 tsp cinnamon
1 cup grated carrots
1 1/2 tsp brown sugar
6 cup fat-free chicken broth about 3 cans (low
Topping:
1 cup fat-free sour cream
1 tbl sugar

Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.
Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done. Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.
NOTE: If soup is too thick, thin with additional chicken broth.
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Algerian Soup In reply to
1/2 cup Olive oil
1 lb Stewing lamb
Or beef with bones, cut into pieces
1 lb Chicken wings and necks, cut in half
1 lrg Onion, diced
1 lrg Potato, peeled and cubed
1 lrg Zucchini, cut in large chunks
19 oz Cooked chickpeas, with liquid
Salt and pepper, to taste
3 tsp Dried mint flakes
6 cup Boiling water
1/2 cup Fine egg noodles, broken
Into very small pieces
5 oz Tomato paste, approximately
1/2 cup Shelled peas

ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid.
In a saucepan, brown the meat and the chicken pieces in the oil, then add the onion, potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1 teaspoon of the mint, and the boiling water. Bring to a boil; then lower the heat and simmer for 30 minutes.
Add the egg noodles; cook for a further 5 minutes. Stir in the tomato paste, peas, and the remaining 2 teaspoons of dried mint. Simmer for a another 10 minutes and serve hot.
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Alphabet Soup In reply to
1/4 cup carrots, diced
1/4 cup rutabaga, diced
1/4 cup celery, diced
1/4 cup onion, diced
1 cup crushed tomatoes
1/4 cup peas
1/4 cup frozen green beans
2 tbl pearl barley, cooked, cooled
1/4 cup alphabet pasta, cooked, cool
3 cup water
2 x chicken bouillon cubes
2 x beef bouillon cubes
2 tbl cornstarch dissolved in
1/4 cup water

Soup pot, add water and bouillon. Bring to boil; simmer, covered, 15 mins. Add carrots, rutabaga, celery, and onions; simmer 15 mins or until tender but not mushy. Separately cook, rinse, drain, and cool barley and alphabet pasta; set aside. After vegs are tender, add tomatoes, peas, and green beans. Simmer an additional 5 mins; stir in cornstarch and water. Allow soup to thicken slightly and add barley and pasta. Heat only long enough to warm all ingreds.
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Angel Hair Pasta in Bouillaba In reply to
1/2 lb Seafood: Lobster, Scallops, Halibut, Mussels, etc.
1/4 cup Olive Oil
1/4 cup Dry White Wine
2 x Cloves Garlic, Pressed
1/4 tsp Saffron
1/4 lb Angel Hair
1 cup Fumet
1 x Carrot, Blanched & julienned
1 x Rib Celery, Blanched & Julienned
Sauce Rouille
Method :
Cut the fish into serving size chunks. Scrub all the shellfish but leave their shells intact. Cut up the lobster and remove the shells. Combine the olive oil, wine, saffron and garlic. Marinate the seafood in the olive oil mixture until needed. To prepare, pour the fumet over the fish and marinade mixture. Cook the angel hair pasta in salted boiling water until al dente. Simmer until the shells (on clams, oysters, scallops or mussels)
open. Place the angel hair in the bottom of a soup bowl. Pour the broth and seafood over it. Garnish with the blanched julienned vegetables. Serve with small rounds of toast coated with Sauce Rouille.
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Asian Chicken Noodle Soup To Fight a Cold In reply to
 1 lb skinless boneless chicken breasts
2 oz soba noodles
or whole wheat spaghetti
2 tsp toasted sesame oil
2 sm trimmed leeks thinly sliced
1 lrg carrot thinly sliced
1 x rib celery with leaves thinly sliced
6 cup low sodium chicken broth
3 tbl soy sauce
4 lrg cloves garlic minced
1 1/2 tbl peeled fresh ginger root
1/4 cup chopped fresh cilantro
Method :
Steam chicken until just cooked, about 12 minutes. When cool enough to handle, tear into bite sized shreds; set aside. Boil soba according to package directions, until al dente. Drain; set aside. Heat sesame oil in a soup pot over medium high heat. Add leeks, carrots, and celery; saute for five minutes. Add chicken broth, soy sauce, garlic and ginger. Bring just to a boil, reduce heat to low and simmer for 20 minutes. Stir in chicken, soba, and fresh cilantro. Make sure to cook until soup is hot throughout.
Speed Variation: Slice the leek, carrot and celery in a Cuisinart with 2mm blade. Rinse well. Place in a nonstick 2quart pan and soften the vegetables over medium heat. Meanwhile, micro-steam the chicken breast and use paper towels to remove any foam that develops. Add water to the soup along with ginger and garlic. Cut the chicken into bite-sized slivers and add to the soup. Bring just to a boil. Reduce heat. Add soy sauce and a few drops of sesame oil. Simmer for 10 minutes. Meanwhile cook noodles.
Skim soup if necessary. Add cilantro and cooked noodles. Heat through.
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Asian Noodles and Vegetables in Dashi Broth In reply to
2 qt Cold water
1 x Strip Kombu seaweed, (45")
2 cup Dried shiitake mushrooms
6 tbl Brown rice vinegar
1/2 cup Mirin
3/4 cup Shoyu
1/4 cup Ginger juice
Method :
Combine the water and kombu in a 3 quart sauce pan and bring to a boil, remove the kombu and add the mushrooms. Lower the heat and simmer gently for 1 hour. Strain the broth and add enough water to equal 2 quarts. Stir in the remaining ingredients.
Serve over cooked Soba noodles, blanched broccoli florets, cauliflower, julienned carrots and/or mung bean sprouts.
S: 4 servings
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Aubergine Soup with Tiny Pasta In reply to
 1 lrg onion minced
1/2 cup minced celery
3 x garlic cloves minced
2 tsp olive oil
2 cup cubed aubergine
2 cup chopped tomatoes
1 3/4 cup defatted chicken stock or vegetable broth
1/8 tsp dried thyme
1/8 tsp crushed rosemary
1/2 cup orzo or other tiny pasta cooked
Method :
In a 3-quart saucepan over medium heat, saute the onions, celery and garlic in the oil for 3 minutes.
Add the aubergine and tomatoes. Cover and simmer for 10 minutes.
Add the stock or broth, thyme and rosemary. Simmer for 20 minutes. Add the pasta and heat through.
This recipe yields 4 servings.
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B.L.T. Pasta Soup In reply to
4 oz Alphabets, uncooked
29 oz Each whole tomatoes, undrained
14 oz Ready-to-serve beef broth
1 cup Water
Salt/pepper
1 lb Bacon, cooked and crumbled
Chopped iceberg lettuce
Toasted croutons optional
Mayonnaise optional
Method :
In medium saucepan; stir together pasta; tomatoes with juice; broth and water; heat to boiling. Boil; stirring frequently to break up tomatoes; 5 minutes or until pasta is done. Salt and pepper to taste. In each bowl; place 1/3 c lettuce; ladle 1 c soup over top. Sprinkle with 1/4 c crumbled bacon; top with croutons and mayonnaise; if desired. 6 servings.
Prep Time: 20 min.
Start to Finish: 20 min.
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Egg Noodles and Pork Soup In reply to
1 cup Bean sprouts
8 oz Egg noodles, fresh
6 med Garlic cloves
6 cup Chicken stock
4 tbl Ground pork
2 tbl Dried shrimp
2 tbl Fish sauce (Nam Pla)
3 x Lettuce leaves
8 slc Pork, cooked, 1-1/2" X 3"
2 x Green onions, thinly sliced
1 tbl Corriander leaves, chopped
1 tsp Sugar, granulated
2 tbl Peanuts, roasted & crushed
1 tbl Dried red chile flakes
Method :
Blanch the bean sprouts for a minute, then set them aside to drain. Boil the noodles in plenty of water for five minutes, then drain them. Next, cook the ground pork in a saucepan over medium heat until it begins to brown. Add chicken stock, dried shrimp and fish sauce, stir, and bring the mixture to boil. Meanwhile, chop the garlic and fry it in a tablespoon of vegetable oil until it is crisp. Place the blanched bean sprouts in the bottom of a large serving bowl. Top with the cooked noodles. Pour the fried garlic and its oil over top of the noodles. When the chicken stock mixture boils, tear the lettuce leaves into strips, add them to the stock, immediately remove the stock mixture from the stove, and pour it over the noodles and bean sprouts. Garnish with pork slices, green onions and corriander leaves. Sprinkle in the sugar, peanuts and chile flakes and serve immediately
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Bacon, Cabbage and Pasta Soup In reply to
 4 slc bacon, cut up
2 cup Coarsely shredded cabbage
2 x (14-1/2 oz.) cans beef
Broth
1 x (16 oz.) pkg. Green Giant
Frozen Pasta & Vegetables
Accent Garden Herb
Seasoning
Method :
Cook bacon in large saucepan until crisp; remove bacon and drain on paper towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are tender.
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Cream Sauce Over Pasta In reply to
1 lb pasta cooked and drained
1 tbl soy margarine
2 tbl whole wheat flour
1 cup soy milk
3 tbl nutritional yeast
1/2 tsp basil to 1 tsp
1/2 tsp thyme to 1 tsp
1/2 tsp dill to 1 tsp
1/2 tsp garlic powder to 1 tsp
salt and pepper to taste
10 oz frozen kale
Method :
Heat all ingredients (except pasta) together in pan over medium heat, stirring often, until kale is done. Pour sauce over cooked pasta and serve.
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Basic Noodles Chicken Topping In reply to
4 x Dried black mushrooms
1 cup White meat chicken
1 tbl Soy sauce
1/4 tsp Sugar
1/4 tsp Salt
1 dsh Pepper
1/2 cup Bamboo shoots
1/2 lb Spinach
2 slc Smoked ham
2 tbl Oil
1/4 tsp Salt
2 tsp Soy sauce
Method :
1. Soak dried mushrooms.
2. Slice chicken. Combine soy sauce, sugar, salt and pepper. Add to chicken and toss to coat.
3. Slice bamboo shoots and soaked mushrooms. Shred spinach and mince ham.
4. Heat oil. Add remaining salt, then chicken and stir-fry until it loses its pinkness (about 2 minutes).
5. Add bamboo shoots, mushrooms and spinach; stir-fry 2 minutes more.
Sprinkle with remaining soy sauce.
6. Arrange mixture as a topping over noodles in soup. Garnish with minced ham and serve. VARIATIONS:
1. For the chicken, substitute shelled and deveined shrimp.
2. For the spinach, substitute 2 tablespoons cloud ear mushrooms (soaked5. sliced; and 1/4 cup lily buds (soaked), cut in two.
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