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Discover the signature recipes of your favorite restaurants and stop waiting on those long lines at restaurants to pay for dishes you can quickly make in your own kitchen!

Amelia's Italian Restaurant Pasta Fagioli

Amelia's Italian Restaurant Pasta Fagioli



Savory soups such as pasta fagioli (FAH-zhool) are brilliant main dish choices. These one-dish sensations are easy on the cook and offer dinner guests a nutritious repast.

White kidney beans are also called cannellini beans. They are available both in dry and canned forms.

Cannellini beans were originally cultivated in Argentina but became an Italian stalwart, widely used in their cuisine around the world. The beans are particularly popular in salads and soups. The bean has smooth texture and nutty flavor and is an excellent source of iron, magnesium and folate.

Yield: 12 servings
1 pound bacon, cut into small pieces
1/2 pound diced carrots
1/4 teaspoon fresh garlic
1 pound diced onion
1 rib celery, diced
1 sprig fresh basil, chopped
1/4 pound Romano cheese
3 (10 ounce) cans white kidney beans
1 (12 ounce can diced tomatoes
Water or chicken base
Additional basil and cheese for garnish

In a large pot, brown bacon until just crisp. Add onions, carrots and basil. Simmer until carrots are soft.

Add garlic and celery and let simmer for about 3 minutes. Add beans, tomatoes, 3 (10-ounce) cans water or chicken base. Bring mixture to a boil. Add cheese. Let soup cook for 10 minutes. Season to taste. Pour over pasta of choice.

Nutrition information per serving: Calories 377 Fat 22g Carbohydrate 23g Cholesterol 39mg Sodium 792mg Protein 22g

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Alpine Village House Soup - Chicken Supreme

Alpine Village House Soup - Chicken Supreme


Source: Posted by Karen Tuesday, 14 March 2000 at 1:58 p.m.

This recipe was featured in the Las Vegas Review Journal after the restaurant closed. The soup was my favorite item on the menu so I was delighted that the owners decided to share the authentic recipe with their patrons.

2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground chicken, cooked
1 medium onion, ground
Yellow food coloring, optional
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 carrots, ground up

Roux
1/2 cup vegetable oil
1 cup all-purpose flour

To prepare, boil all soup ingredients together for about 30 minutes.

To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes. Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.

NOTE: After I boiled the soup ingredients for 30 minutes I removed the pot from the heat and allowed to cool slightly. I ladled the mixture into a blender, about 2 to 3 cups at a time, and blended until almost smooth. I poured the blended mixture back into a large pot and added the cooked roux and continued to cook until the soup thickened.

The blender process gave the soup a creamier texture as was served at Alpine Village.

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Acapulco's Crab And Avocado Enchiladas With Cilantro Cream

Acapulco's Crab and Avocado Enchiladas with Cilantro Cream

Source: Acapulco Restaurant

Cilantro Cream Sauce
1/4 teaspoon minced garlic
1/2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 dash granulated sugar
Enchiladas

6 corn tortillas
Oil or lard
1 1/2 cup crab meat
6 tablespoons minced onion
Shredded jack cheese
Pitted black olives
Avocado slices
Sliced peeled tomatoes

Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well.

Enchiladas: Heat tortillas, 1 at a time, in oil until soft. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion. Spread a little Salsa Con Tomatillos on top. Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.

Bake at 400 degrees F about 10 minutes, or until hot and cheese melts. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.

Makes 6 enchiladas.

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