SIMPLE CHICKEN SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD ...
This comfort food classic is just as flavorful and soul-satisfying as Grandma's chicken soup, but where hers took several hours-or a day-to make, ours takes under an hour. Instead of long-simmered stock, we start with store-bought chicken broth and water but enrich them with stock vegetables and the carcass, bones and meat of a leftover roast chicken.
Provided by Food Network Kitchen
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 8 cups (4 servings)
Number Of Ingredients 9
Steps:
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
Nutrition Facts : Calories 157, FatContent 3 grams, SaturatedFatContent 1 grams, CholesterolContent 24 milligrams, SodiumContent 272 milligrams, CarbohydrateContent 19 grams, FiberContent 2 grams, ProteinContent 15 grams, SugarContent 3 grams
SIMPLE SAUSAGE LASAGNA RECIPE: HOW TO MAKE IT
When I saw a lasagna recipe that did not call for precooking the noodles, I was anxious to try this time-saving shortcut. Making some changes and additions to suit my taste, I developed this popular dish that I now call my own.
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in pasta sauce and water. Simmer, uncovered, 10 minutes. Meanwhile, combine next 8 ingredients. , Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice. , Bake, covered, 45 minutes. Uncover; bake until a thermometer reads 160°, about 10 minutes. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 453 calories, FatContent 22g fat (11g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 1245mg sodium, CarbohydrateContent 30g carbohydrate (13g sugars, FiberContent 2g fiber), ProteinContent 32g protein.
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CHICKEN ALFREDO LASAGNA RECIPE: HOW TO MAKE IT
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Total Time 01 hours 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 421 calories per serving
- In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley and seasonings., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.
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Total Time 3 hours 10 minutes
Cuisine italian
Calories 563 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the onion, garlic and carrot, then finely slice the pancetta or bacon. Pick the herbs.
- Slowly fry the pancetta or bacon and cinnamon in a large casserole pan over a medium heat until golden, then add the onion, carrot, garlic and herbs and 4 tablespoons of oil.
- Mix together, add the beef and pork, cook for 5 minutes, then add the tomatoes and wine (or you can use water, if you prefer). Add the bay and bring to the boil.
- Scrunch up a wet sheet of greaseproof paper, then and place it on top of the pan and cover with a lid. Place in the oven for 2 hours or simmer on the hob over a gentle heat for around 1½ hours, or until thickened and reduced.
- Halve, deseed and roughly chop the butternut squash, then drizzle with oil. Bash the coriander seeds and dried chilli then sprinkle over, with a pinch of sea salt and black pepper.
- Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side.
- For the white sauce, finely chop the anchovies, then mix with the crème fraîche and a handful of Parmesan, then season with salt and pepper – you may need to loosen the mixture with a little milk.
- Turn the oven to 200ºC/400ºF/gas 6.
- To assemble the lasagne, rub a lasagne dish with oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Parmesan.
- Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce.
- Tear over the mozzarella and sprinkle with some extra Parmesan, then bake for 30 to 35 minutes, or until golden. Serve with a seasonal salad.
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