Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Sausage - Rainforest Cafe Safari Soup
Famous Authors (View All Authors)
Soups - Sausage -  Rainforest Cafe Safari Soup Post by :digitalcybertv Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2078

Click below to download : Soups - Sausage - Rainforest Cafe Safari Soup (Format : PDF)

Soups - Sausage - Rainforest Cafe Safari Soup

1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage - casing removed, lightly sauteed and drained
1 cup partly cooked pasta - any shape
4 medium garlic cloves - crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cups diced eggplant - skinned (unless skins are very thin and tender)
16 cups water
1 (28-ounce) can crushed tomatoes
1/3 cup mixed dried beans (Romano, kidney, fava, pinto, cranberry, etc.)
1 1/2 tablespoons salt (to taste)
2 to 4 tablespoons sugar (to taste)
1 teaspoon pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chili pepper
2 tablespoons balsamic vinegar


Lightly grease stock pot bottom to prevent beans from sticking. Saute sausage and drain. Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chili pepper, balsamic vinegar.

Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before
serving



If you like this book please share to your friends :
NEXT BOOKS

Soups - Sausage -  Sauerkraut-sausage Soup Recipes By Terra80 Soups - Sausage - Sauerkraut-sausage Soup Recipes By Terra80

Soups - Sausage -  Sauerkraut-sausage Soup Recipes By Terra80
1 can (14.5 oz.) beef broth 2 cans (14.5 oz. each) chicken broth 1 medium onion, chopped 1/2 c. celery, chopped 1/4 c. chopped green bell pepper 2 medium potatoes, cubed 1 pkg. (14 oz.) frozen whole baby carrots 1 pkg. (14 oz.) frozen cut green beans 1/2 lb. Polish sausage, cut into bite size pieces 1 can (14.4 oz.) undrained or 1 bag (32 oz.) drained sauerkraut 1/4 t. pepper In large kettle, combine broths, onion, celery, green pepper, potatoes, carrots, and beans. Bring to boil. Reduce heat to medium, cover, and cook until vegetables are tender. Add sausage, sauerkraut,
PREVIOUS BOOKS

Soups - Sausage -  Potato Sausage Chowder Soups - Sausage - Potato Sausage Chowder

Soups - Sausage -  Potato Sausage Chowder
1 cup diced onion 1/2 cup minced celery 2 tablespoons butter or margarine 14 ounces condensed chicken broth 1 teaspoon salt 1/8 teaspoon pepper 1 potato -- peeled and thinly sliced 1 1/2 cups milk 1/2 cup half and half 1 teaspoon minced parsley 1 cup diced Cheddar cheese 1/2 pound pork sausage Saute onions and celery in butter until tender, but do not let brown; add chicken broth, salt, pepper and potato. Cover and bring to a boil; reduce heat and simmer until potato is tender, about 10 minutes. Add milk, half and half, parsley and cheese. Heat just until
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT