HEARTY AND HEALTHY 3 BEAN MINESTRONE RECIPE - FOOD NET…
Provided by Rachael Ray : Food Network
Total Time 2 hours 0 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 30
Steps:
- Set aside or prepare the stock and roasted tomatoes.
- Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
- To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
- For the stock:
- Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
- For the tomatoes:
- Heat the oven to 500 degrees F.
- Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
Nutrition Facts : Calories 531 calorie, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 5 milligrams, SodiumContent 1092 milligrams, CarbohydrateContent 87 grams, FiberContent 18 grams, ProteinContent 23 grams, SugarContent 12 grams
BBQ RIBS: JOHNNY TRIGG RIBS - SMOKED BBQ SOURCE
Use this recipe to create competition-style smoked ribs.
Provided by Phen Pavelka
Categories Main Course
Total Time 430 minutes
Prep Time 10 minutes
Cook Time 360 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Rinse ribs under water. Remove membrane from bone side.
- Dust all sides with dry rub. Press rub into meat with open hand. Let sit at room temperature for 45 to 60 minutes.
- Preheat the smoker to 250°F using lump charcoal and hardwood/fruitwood combination like hickory and peach wood.
- Smoke ribs directly on racks, meat side up, for three hours.
- Spritz the ribs with apple juice every hour and/or add a water pan to the smoker.
- Lay down a sheet of aluminum foil per rib rack.
- Spread a quarter cup of ghee onto the foil. Sprinkle half a cup of brown sugar onto the butter and squeeze the honey in a zig-zag pattern over the butter and brown sugar. Then pour on the Tiger sauce . Mix together with a gloved hand.
- Place ribs meat side down into glaze mixture. Spread excess glaze onto the bone side of ribs. Be sure the rack of ribs is thoroughly and evenly covered.
- Wrap the foil tightly around the rack of ribs, making sure there are no loose spots where steam can escape. Place foiled ribs back on the smoker for 2 more hours.
- After 2 hours, carefully remove the ribs from the foil. Place back on the smoker rack and mop all over with BBQ sauce.
- Cook for another hour mopping once more at the half hour mark.
- Remove from smoker and serve warm.
Nutrition Facts : Calories 1670 kcal, CarbohydrateContent 326 g, ProteinContent 5 g, FatContent 48 g, SaturatedFatContent 29 g, CholesterolContent 116 mg, SodiumContent 1891 mg, FiberContent 5 g, SugarContent 295 g, ServingSize 1 serving
More about "mopping ribs recipes"
TOM KERRIDGE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Calories 448 per serving
- Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.
GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Calories 448 per serving
- Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.
BEST SMOKED BBQ RIB RECIPES | ALLRECIPES
From allrecipes.com
EASY SLOW COOKER RIBS - ALLRECIPES
From allrecipes.com
BBQ BEEF SHORT RIBS RECIPE | TRAEGER GRILLS
From traeger.com
RENDEZVOUS RIBS RECIPE: RIBS IN A HURRY
From amazingribs.com
SMOKER COOKING - TIPS, TOOLS AND RECIPES FOR SMOKING ...
From smoker-cooking.com
58 BEST TRAEGER RECIPES (SMOKE LIKE A PRO!) - COOK WHAT ...
From cookwhatyoulove.com
THE BEST WAYS TO BAKE PORK SPARE RIBS IN THE OVEN ...
From livestrong.com
SPRITZING PORK BUTT ( HOW TO SPRITZ PORK SHOULDER) – MEAT ...
From meatsmokinghq.com
SMOKER COOKING - TIPS, TOOLS AND RECIPES FOR SMOKING ...
From smoker-cooking.com
THE BEST WAYS TO BAKE PORK SPARE RIBS IN THE OVEN ...
From livestrong.com
58 BEST TRAEGER RECIPES (SMOKE LIKE A PRO!) - COOK WHAT ...
From cookwhatyoulove.com
SPRITZING PORK BUTT ( HOW TO SPRITZ PORK SHOULDER) – MEAT ...
From meatsmokinghq.com
TRAEGER GRILLS - TRAEGER PELLET GRILLS, LLC
From traeger.com
100 FRESH GINGER RECIPES THAT'LL USE UP THAT GINGER ROOT
From tasteofhome.com
RECIPES FROM BAREFOOT CONTESSA: COOK LIKE A PRO | BAREFOOT ...
From foodnetwork.com
DAD'S MOP SAUCE: AUTHENTIC SC VINEGAR-PEPPER RECIPE ...
From destination-bbq.com
65 COPYCAT CHINESE TAKEOUT RECIPES I TASTE OF HOME
From tasteofhome.com
10 BBQ DRY RUBS YOU CAN MAKE AT HOME - SMOKED BBQ SOURCE
From smokedbbqsource.com
40 HEARTY STEW RECIPES - FOOD & WINE
From foodandwine.com
HOW TO MAKE BEST AND BEEFIEST AU JUS SAUCE YOU'VE EVER ...
From foodal.com
RECIPES FROM BAREFOOT CONTESSA: COOK LIKE A PRO | BAREFOOT ...
From foodnetwork.com
DAD'S MOP SAUCE: AUTHENTIC SC VINEGAR-PEPPER RECIPE ...
From destination-bbq.com
65 COPYCAT CHINESE TAKEOUT RECIPES I TASTE OF HOME
From tasteofhome.com
10 BBQ DRY RUBS YOU CAN MAKE AT HOME - SMOKED BBQ SOURCE
From smokedbbqsource.com
40 HEARTY STEW RECIPES - FOOD & WINE
From foodandwine.com
HOW TO MAKE BEST AND BEEFIEST AU JUS SAUCE YOU'VE EVER ...
From foodal.com
VINEGAR BASED CAROLINA BBQ SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
WHAT YOU NEED TO KNOW ABOUT WOOD, SMOKE, AND COMBUSTION
From amazingribs.com
THE BEST INSTANT POT CHILI | THE ... - THE RECIPE CRITIC
From therecipecritic.com
POT ROAST - RECIPETIN EATS
From recipetineats.com
NEWBIE LITTLE CONFUSED | SMOKING MEAT FORUMS - THE BEST ...
From smokingmeatforums.com
THE BEST NORTHBRIDGE RESTAURANTS YOU NEED TO VISI…
From theurbanlist.com