FOOD FRENZIE
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Brought to you by the people
at Food Frenzie!
Nothing fancy...just good food!
at Food Frenzie!
Nothing fancy...just good food!
- Contact us at: admin@foodfrenzie.com
Pg. 2
PASTA A FAGIOLI SERVES 4
2 tablespoons olive or vegetable oil
1 medium onion, finely diced
2 slices bacon, finely diced
1 teaspoon minced garlic
4 cups chicken broth
1 (15-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, rinsed & drained
1 cup freshly grated Romano or Parmesan cheese
1 tablespoon chopped fresh parsley
(or 1/2 teaspoon dried)
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
Salt & pepper
1/2 cup ditilini pasta
2 tablespoons olive or vegetable oil
1 medium onion, finely diced
2 slices bacon, finely diced
1 teaspoon minced garlic
4 cups chicken broth
1 (15-ounce) can diced tomatoes
1 (15-ounce) can cannellini beans, rinsed & drained
1 cup freshly grated Romano or Parmesan cheese
1 tablespoon chopped fresh parsley
(or 1/2 teaspoon dried)
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
Salt & pepper
1/2 cup ditilini pasta
Heat oil in a large pot over medium heat. Add
bacon; cook 5 minutes. Add onion & saute about 5
minutes. Add garlic; cook 1-2 minutes more. Add
broth & tomatoes; bring to a boil. Lower heat; add
beans & next ingredients. Simmer 3-5 minutes. S&P
to taste. Meanwhile, cook pasta in boiling, salted
water to al dente. Drain pasta & add it to the
soup. Serve soup topped with more
grated cheese.
bacon; cook 5 minutes. Add onion & saute about 5
minutes. Add garlic; cook 1-2 minutes more. Add
broth & tomatoes; bring to a boil. Lower heat; add
beans & next ingredients. Simmer 3-5 minutes. S&P
to taste. Meanwhile, cook pasta in boiling, salted
water to al dente. Drain pasta & add it to the
soup. Serve soup topped with more
grated cheese.
BEEF BARLEY SOUP SERVES 6-8
2 tablespoons olive or vegetable oil
2 1/2 cups diced beef stew meat
6 cups beef broth
1 medium onion, diced
1 clove garlic, minced
1 bay leaf
1 1/2 teaspoon onion salt
1/4 teaspoon black pepper
1/2 cup pearl barley
3 medium ribs celery, diced
2 medium carrots, diced
1/2 teaspoon dried thyme
2 tablespoons olive or vegetable oil
2 1/2 cups diced beef stew meat
6 cups beef broth
1 medium onion, diced
1 clove garlic, minced
1 bay leaf
1 1/2 teaspoon onion salt
1/4 teaspoon black pepper
1/2 cup pearl barley
3 medium ribs celery, diced
2 medium carrots, diced
1/2 teaspoon dried thyme
Heat oil in large pot over medium-high heat. Add
meat & brown on all sides, about 10 minutes. Add
next 6 ingredients; bring to a boil. Reduce heat &
simmer, covered, 1 1/2 hours. Stir in barley & rest
of ingredients. Simmer 30 minutes, or until meat &
vegetables are tender. Discard bay leaf. Taste &
adjust seasoning.
meat & brown on all sides, about 10 minutes. Add
next 6 ingredients; bring to a boil. Reduce heat &
simmer, covered, 1 1/2 hours. Stir in barley & rest
of ingredients. Simmer 30 minutes, or until meat &
vegetables are tender. Discard bay leaf. Taste &
adjust seasoning.
CLASSIC CHICKEN & RICE SOUP SERVES 4
3 cups chicken broth
1/2 cup uncooked rice
1-2 carrots, chopped
1-2 ribs celery, chopped
1 small onion, chopped
1 cup diced, cooked chicken
1/2 teaspoon onion powder
Dash black pepper
3 cups chicken broth
1/2 cup uncooked rice
1-2 carrots, chopped
1-2 ribs celery, chopped
1 small onion, chopped
1 cup diced, cooked chicken
1/2 teaspoon onion powder
Dash black pepper
In a large pot, bring broth to a boil over medium
heat. Add all but chicken. Cook, covered, on medium
heat 30-45 minutes. Lower heat; add chicken. Simmer
10 minutes. Taste & adjust seasoning.
heat. Add all but chicken. Cook, covered, on medium
heat 30-45 minutes. Lower heat; add chicken. Simmer
10 minutes. Taste & adjust seasoning.
CHICKEN TORTILLA SOUP SERVES 4
1 tablespoon vegetable or olive oil
1 clove garlic, minced
1 (14 1/2-ounce) can chicken broth
3/4 cup water
1 (16-ounce) jar mild salsa
1-2 tablespoons hot sauce
1 1/2 cups chopped, cooked chicken
1 (8 3/4-ounce) can corn, undrained
1 cup crushed tortilla chips
1 cup (4 ounces) shredded Monterey Jack cheese
or cheddar cheese
1 tablespoon chopped fresh cilantro
or parsley, optional
1 tablespoon vegetable or olive oil
1 clove garlic, minced
1 (14 1/2-ounce) can chicken broth
3/4 cup water
1 (16-ounce) jar mild salsa
1-2 tablespoons hot sauce
1 1/2 cups chopped, cooked chicken
1 (8 3/4-ounce) can corn, undrained
1 cup crushed tortilla chips
1 cup (4 ounces) shredded Monterey Jack cheese
or cheddar cheese
1 tablespoon chopped fresh cilantro
or parsley, optional
Heat oil in a large pot over medium-high heat. Add
garlic & cook 1 minute, stirring constantly, until
tender. Add next 4 ingredients. Add chicken & corn.
Heat to boiling. Reduce heat to medium-low. Cook,
covered, 5 minutes. Stir in crushed tortilla chips &
cheese.
Optional: May top with chopped green onions & more
cheese.
garlic & cook 1 minute, stirring constantly, until
tender. Add next 4 ingredients. Add chicken & corn.
Heat to boiling. Reduce heat to medium-low. Cook,
covered, 5 minutes. Stir in crushed tortilla chips &
cheese.
Optional: May top with chopped green onions & more
cheese.
HAM & VEGETABLE SOUP
1 large ham bone, with some meat attached
6-8 cups water
4 potatoes, peeled & diced
2 cups coarsely chopped cabbage
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
1 large ham bone, with some meat attached
6-8 cups water
4 potatoes, peeled & diced
2 cups coarsely chopped cabbage
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
In a large pot, add ham bone & water; bring to a
boil. Lower heat & cook about 1 hour. (Add more
water, if needed.) Remove bone from broth & let sit
at room temp. until cool enough to handle. Remove
meat from bone & add meat to broth. Add rest of
ingredients. Cook over medium heat about 30 minutes,
until vegetables are tender.
Optional: May thicken slightly with a cornstarch/water
mixture.
boil. Lower heat & cook about 1 hour. (Add more
water, if needed.) Remove bone from broth & let sit
at room temp. until cool enough to handle. Remove
meat from bone & add meat to broth. Add rest of
ingredients. Cook over medium heat about 30 minutes,
until vegetables are tender.
Optional: May thicken slightly with a cornstarch/water
mixture.
SWEET POTATO & SAUSAGE SOUP SERVES 6
1/2 pound smoked sausage, sliced 1/2" thick
1 medium sweet potato, peeled & cut into 1/2" cubes
1 cup coarsely shredded cabbage
1/2 cup chopped green or red bell pepper
1/2 cup chopped celery
1/2 cup chopped onion
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (15 1/2-ounce) can black-eyed peas, undrained
1 (12-14-ounce) can beef broth
1 cup tomato juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked sausage, sliced 1/2" thick
1 medium sweet potato, peeled & cut into 1/2" cubes
1 cup coarsely shredded cabbage
1/2 cup chopped green or red bell pepper
1/2 cup chopped celery
1/2 cup chopped onion
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (15 1/2-ounce) can black-eyed peas, undrained
1 (12-14-ounce) can beef broth
1 cup tomato juice
1/2 teaspoon salt
1/4 teaspoon pepper
In a 4-quart pot, combine all ingredients. Bring to a
boil over medium-high heat. Cover, reduce
heat, & simmer 30 minutes, stirring occasionally.
boil over medium-high heat. Cover, reduce
heat, & simmer 30 minutes, stirring occasionally.
POTATO & FISH CHOWDER SERVES 4
Heat 1 (10-ounce) can cream of potato soup with 1
1/2 cups milk & 1/2 teaspoon dried thyme, stirring
often, over medium heat. Add 1/2 cup chopped green
onions, 1 chopped red bell pepper & 1 pound chopped
cod fillets. Cover & simmer 10 minutes, stirring often,
until fish flakes easily with a fork.
Heat 1 (10-ounce) can cream of potato soup with 1
1/2 cups milk & 1/2 teaspoon dried thyme, stirring
often, over medium heat. Add 1/2 cup chopped green
onions, 1 chopped red bell pepper & 1 pound chopped
cod fillets. Cover & simmer 10 minutes, stirring often,
until fish flakes easily with a fork.
GREEN CHILI SOUP SERVES 4
2 tablespoons butter
1/2 cup minced onion
1/4 teaspoon cumin
1 clove garlic, minced
6 ounces cream cheese, room temp.
2 green chili peppers, seeded & chopped
(or 1 4-ounce can chopped green chilies)
1 (5-ounce) can chunk chicken
(or 1 cup chopped, cooked chicken)
1 1/4 cups chicken broth or stock
1 cup shredded cheddar cheese
1/4 cup sour cream
2 tablespoons butter
1/2 cup minced onion
1/4 teaspoon cumin
1 clove garlic, minced
6 ounces cream cheese, room temp.
2 green chili peppers, seeded & chopped
(or 1 4-ounce can chopped green chilies)
1 (5-ounce) can chunk chicken
(or 1 cup chopped, cooked chicken)
1 1/4 cups chicken broth or stock
1 cup shredded cheddar cheese
1/4 cup sour cream
Melt butter in a medium pot over low heat. Add
onions & cumin; saute about 5 minutes, or until
golden, stirring. Add garlic; cook 1 minute, stirring.
In blender, blend cream cheese with chilies until
smooth. Add onion mixture to blender & process 2-3
minutes. Pour mixture back into pot. Add chicken &
broth. Heat over medium-low heat for several
minutes, until heated through. Top with the shredded
cheddar & sour cream.
onions & cumin; saute about 5 minutes, or until
golden, stirring. Add garlic; cook 1 minute, stirring.
In blender, blend cream cheese with chilies until
smooth. Add onion mixture to blender & process 2-3
minutes. Pour mixture back into pot. Add chicken &
broth. Heat over medium-low heat for several
minutes, until heated through. Top with the shredded
cheddar & sour cream.
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COMFORTING SOUPS