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Recipes
Italian Wedding Soup - Food Network magazine
By bridgetinma
1. Heat the olive oil in a large pot over medium-high heat
- 1 tablespoon EVOO
- 1 small onion, finely chopped
- 3 carrots, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons worcestershire sauce
- 2 teaspoons chopped fresh sage
- 3 cups low sodium chicken broth
- 1 parmesan cheese rind, plus 1 tablespoon grated parmesan
- 1/2 pound ground pork
- 3 tablespoons breadcrumbs
- 3/4 cup orzo
- 8 ounces baby spinach (about 8 cups)
Marsala Artichokes
By bridgetinma
Sandra Lee
- 1 (16-ounce) bag frozen artichoke hearts, thawed
- 1 (14-ounce) can low-sodium chicken stock or broth
- 3/4 cup Marsala wine
- 2 teaspoons Italian seasoning
- 1 tablespoon crushed garlic
- 1 medium Roma tomato, seeded and diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons lemon juice
Turkey Orzo Soup
By bridgetinma
Heat oil in stockpot on MEDIUM-HIGH until oil faintly smokes; reduce heat to MEDIUM
- 1 Tbsp Vegetable Oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery, chopped
- 1 zucchini, chopped
- 3 Tbsp Tomato Paste
- 1 Tbsp Herbes de Provence
- 2 cartons (32 oz each) low sodium chicken broth
- 1/2 cup orzo pasta
- 1 pkg (4 oz) Mushrooms
- 3 cups Turkey Breast, chopped
- Salt and pepper to taste
- 2 Tbsp fresh parsley, chopped
Pat's Broccoli and Chicken Stir-Fry
By bridgetinma
The Neely's
- 2 * 2 tablespoons soy sauce
- 1 * 1 tablespoon orange juice
- 1 * 1 tablespoon rice wine vinegar
- 1 * 1 tablespoon light brown sugar
- 1/2 * 1/2 tablespoon sesame oil
- 1/2 * 1/2 tablespoon red pepper flakes, plus more to taste, if desired
- 1/2 * 1/2 tablespoon cornstarch
- 1 * 1 tablespoon peanut oil, plus more as needed
- 1 * 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 4 * 4 cloves garlic, minced
- 2 * 2 tablespoons peeled and chopped ginger
- 4 * 4 green onions, sliced
- 2 * 2 cups broccoli florets, blanched
Swedish Meatballs
By bridgetinma
Preheat oven to 200 degrees F
- 2 slices fresh white bread
- 1/4 cup milk
- 3 tablespoons clarified butter, divided
- 1/2 cup finely chopped onion
- A pinch plus 1 teaspoon kosher salt
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 2 large egg yolks
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/4 cup heavy cream
Emergency Soup
By bridgetinma
Put the broth in a pot and bring to a boil
- 4 cups chicken broth
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 medium onion, chopped
- 1 cup small shell pasta
- salt and black pepper to taste
- 1 cup grated Parmesan cheese
Scalloped Potatoes (Low Fat)
By bridgetinma
Per serving: Calories 290; Fat 7 g (Saturated 4 g); Cholesterol 22 mg; Sodium 546 mg; Carbohydrate 46 g; Fiber 3 g;
- 2 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 3 pounds Yukon gold potatoes, peeled and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup low-fat milk (1%), at room temperature
- 1 cup whole milk, at room temperature
- Freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup grated gruyere cheese
Chicken Teriyaki Meatballs
By bridgetinma
I'm a teriyaki sauce junkie
- 1 8-ounce can crushed pineapples in juice
- 1/2 cup soy sauce
- 3 tablespoons honey
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon cornstarch
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 teaspoon salt
Quinoa With Garlic, Pine Nuts and Raisins
By bridgetinma
Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fi
- 1 cup quinoa, rinsed well
- 1/4 cup pine nuts
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/3 cup chopped fresh parsley
- 1/4 cup raisins
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper
Excellent Meatballs
By bridgetinma
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 1 large onion, 1/4-inch dice
- Salt
- 2 cloves garlic, smashed and chopped
- Pinch crushed red pepper
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 1 cup grated Parmigiano
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1 cup breadcrumbs
- 1/2 cup water
- Marinara Sauce, recipe follows
- 1/4 cup extra-virgin olive oil
- 1/4 pound diced pancetta
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large garlic cloves, smashed and chopped
- 4 (28-ounce) cans Italian plum San Marzano tomatoes