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Thread: Cooking Competition April 2012

  1. #1
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    Default Cooking Competition April 2012

    Assalam Alaikum

    Main hazir hon April k competition kay sath

    Is bar aap sab ney

    ''Italian Soup''

    ki recipes share karni hai


    Rules :


    1: Ek member ek hi bar share karay ga

    2: Same sharing accept nahi ki jaye gi

    3: Edit ki hoi sharing bhi accept nahi ki jaye gi

    4: Sharing ki last date 21/04/12 hai

    5: Winner Admin team decide kre gi

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    Default Re: Cooking Competition April 2012

    Southern Italian Vegetable Soup

    Ingredients:


    1) Carrot 1 medium sized

    2) Potatoes 2 medium sized

    3) Cabbage 1/4 small sized

    4) Tomatoes 2 medium sized

    5) Onion 1 medium sized

    6) Garlic 4 cloves

    7) Celery 1 inch stalk

    8) Fresh basil 6-8 leaves

    9) Olive oil 1 tsp

    10) Salt to taste

    11) White pepper powder to taste

    12) Macaroni 1/4 cup

    13) Vegetable stock or water 4 cups



    Method:


    1. Wash and peel the carrot and chop it into very small dices.
    2. Peel potatoes, cut into very small dices and leave them in water.
    3. Cut cabbage into very small dices.
    4. Wash, remove the eye of the tomato and make a small incision at the bottom.
    5. Boil water and blanch the tomatoes for one to two minutes and remove immediately.
    6. Peel, deseed and puree or mince the tomatoes.
    7. Peel onion and garlic and chop as finely as possible.
    8. Wash and chop celery and basil leaves, reserve a few basil leaves for garnish.
    9. Heat olive oil in a pan, add onion and garlic and saute till they turn translucent.
    10. Add cerley, carrot and potato pieces.
    11. Stir continuously and cook for five minutes.
    12. Add cabbage, tomatoes and cook stirring continuously.
    13. Add salt, white pepper powder, basil and macaroni, stir & add stock or water & bring it to boil.
    14. Lower the flame and simmer till the vegetables are cooked and the soup has thickened.
    15. Garnish with fresh basil.

  3. #3
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    Default Re: Cooking Competition April 2012

    wsalam
    e5c161d6 dd41 41fd aff0 b8edc40ac665 Chicken Soup  Italy  - Cooking Competition April 2012

    exps16866 BBS64403D5B - Cooking Competition April 2012

  4. #4
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    Default Re: Cooking Competition April 2012


    142y9fa - Cooking Competition April 2012
    Italian ministrone Soup
    INGREDIENTS

    6 cups of homemade chicken or beef broth (you could use canned broth for a quick fix)
    3 carrots cubed
    1 onion diced
    8oz string beans
    2 small zucchini halved and sliced thin
    2 stalks of celery sliced
    12oz. of cabbage chopped into pieces
    3 or 4 cloves chopped garlic
    2 cans of 15oz peeled and crushed tomatoes
    fresh basil to taste
    1 15oz can of cannellini beans
    2 large potatoes chopped
    2 Tbls chopped parsley
    fresh ground black pepper to taste
    salt to taste
    1 pound ditalini pasta
    parmesan cheese
    2 Tbls olive oil

    PREPARATION

    In a large pot saute onions, garlic, carrots, string beans celery and potatoes in olive oil for ten minutes.
    Add cabbage and zucchini and saute for about five more minutes.
    Add tomatoes, basil and parsley and beans and stir.
    Add chicken or beef stock. I prefer the beef.
    Add salt and pepper to taste.
    Bring to a boil then simmer until vegetables are soft.
    In a separate pot cook the ditalini for about 10 minutes.
    Add some pasta to a soup bowl and ladle in some soup.
    Sprinkle with parmesan cheese and your ready to serve.
    Last edited by ~Maliha~; 30-03-2012 at 07:12 AM.

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    2m4ccw6 - Cooking Competition April 2012

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    Default Re: Cooking Competition April 2012

    i 4got 2 mention da name ov recipe .. it iz

    Italian ministrone soup

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    2m4ccw6 - Cooking Competition April 2012

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  6. #6
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    *jamshed* is offline کچھ یادیں ،کچھ باتیں
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    Default Re: Cooking Competition April 2012


    Italian Wedding Soup



    220074 - Cooking Competition April 2012

    Ingredients


    • Tiny Meatballs:
    • 1 (19.76 ounce) package Johnsonville® Mild Italian Sausage, decased
    • 1 egg, lightly beaten
    • 1 cup bread crumbs (plain or seasoned)
    • 2 teaspoons fennel seeds, crushed or chopped
    • 1 tablespoon fresh Italian parsley, minced
    • 1/8 teaspoon cayenne pepper (optional)
    • Soup:
    • 2 tablespoons extra-virgin olive oil
    • 1 medium onion, finely diced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage leaves
    • 2 cloves garlic, finely minced
    • 1 medium carrot, finely chopped
    • 1 stalk celery, finely chopped
    • 8 cups chicken stock
    • 1 bay leaf
    • 8 ounces orzo pasta, cooked
    • 1 cup spinach, roughly chopped
    • 1/3 cup shredded parmesan cheese



    Directions


    1. Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.)
    2. In a medium pan, cook orzo al dente, according to package directions, drain and set aside.
    3. Prep the vegetables.
    4. In a large pot, saute onion, thyme and sage in olive oil. When the onion starts to turn a golden color; add garlic, carrot, celery and cook for about 5 minutes stirring occasionally. Set the vegetable mixture aside on a plate.
    5. In the same pot add all the meatballs and cook for 2-3 minutes before stirring (this will keep them from breaking). Gently toss with a rubber spatula to brown on all sides.
    6. Add reserved vegetables, chicken stock, and bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.
    7. Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).
    8. Garnish soup bowls with parmesan cheese.




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    Default Re: Cooking Competition April 2012

    Italian Potato Soup

    potato soups - Cooking Competition April 2012

    INGREDIENTS

    3oz of pancetta, chopped
    1 medium yellow onion, sliced
    1 shallot, finely chopped
    2 cloves of garlic, finely chopped
    2 Tbls of extra virgin olive oil
    1 Tbls of butter
    2 celery stalks, chopped
    3 carrots, cut into chunks
    2 zucchini, diced
    3 cups of white potatoes, diced
    6 fresh basil leaves, shredded
    1/4 cup of fresh flat leaf Italian parsley
    1 tsp of salt
    1 tsp of fresh ground black pepper
    5 cups of chicken or vegetable broth
    1/2 cup of fresh grated Parmesan cheese

    PREPARATION

    In a large pot, saute the pancetta, onions, shallot and garlic in the olive oil and butter until the pancetta is slightly crisp.
    Stir in the celery, carrots, zucchini, potatoes, basil and parsley.
    Season with salt and pepper and cook covered for about 10 to 15 minute stirring on occasion.
    Add the broth and bring to a boil.
    Reduce the heat and simmer for about 30 to 40 minutes.
    Transfer soup to a bowl and top with parmesan cheese.

    Serves 6 to 8 people

    eq2hdk - Cooking Competition April 2012

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    Default Re: Cooking Competition April 2012

    Pasta Fagioli

    776374 - Cooking Competition April 2012

    INGREDIENTS

    2 stalks celery, chopped
    1 onion, chopped
    3 cloves garlic, minced
    2 teaspoons dried parsley
    1 teaspoon Italian seasoning
    1/4 teaspoon crushed red pepper flakes
    salt to taste
    1 (14.5 ounce) can chicken broth
    2 medium tomatoes, peeled and chopped
    1 (8 ounce) can tomato sauce
    1/2 cup uncooked spinach pasta
    1 (15 ounce) can cannellini beans, with liquid


    DIRECTIONS

    1. In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
    2. Add pasta and cook 10 minutes, until pasta is tender.
    3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

  9. #9
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    Default Re: Cooking Competition April 2012

    ITALIAN BEAN SOUP

    [IMG]http:/rachifoods.com/images1/recipeicon/2723.jpg[/IMG]

    Ingredients:

    Olive oil 1tbsp

    Onion chopped 2

    Cloves garlic 2

    Red pepper 1

    Chicken or vegetable stock 6 cups

    Small pasta shapes 125 g

    Canned tomatoes 440 g

    Tomatoes pasta 2 tbsp

    Canned red kidney beans.Drained 315 g/10 oz

    Black pepper


    Method:
    Heat oil in a large saucepan and cook onion, garlic and red papper for 4-5 minutes or until onion softens..

    Stir in stock, pasta, tomatoes paste and beans Bring to the boil, then reduce heat and simmer for 15 minutes. Season to taste with black pepper
    Last edited by ~Maliha~; 05-04-2012 at 04:00 PM.

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    Default Re: Cooking Competition April 2012

    Soup Recipe: Italian Soup

    2011 1 6 escarole soup meatballs - Cooking Competition April 2012
    Italian Wedding Soup
    serves 6 to 83/4 pound ground organic meat (chicken, turkey, pork or beef)
    1/2 cup dry bread crumbs
    3 large eggs
    1/2 cup grated Romano cheese, divided
    1/2 cup grated Parmesan cheese, divided
    1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
    1 teaspoon salt
    1/2 teaspoons freshly ground black pepper
    3 tablespoons olive oil, divided
    1 medium yellow onion, diced
    4 cloves garlic, minced
    8 cups chicken stock
    1 bunch greens trimmed and torn into bite-sized pieces (about 6 lightly packed cups)
    Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them.
    In large skillet, heat 2 tablespoons oil over medium high heat. Add the meatballs in batches, and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don't worry, they will continue to cook in the broth.) Set them aside on paper towels to absorb excess oil.
    In a 4 to 6 quart soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until onions are tender and garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.
    Meanwhile, combine remaining 2 eggs and remaining cheeses in small bowl and stir with a fork to blend. Slow pour the egg mixture into hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 1 minute. Season to taste with salt and black pepper, maybe even a squirt of lemon juice, and serve immediately in a low bowl if possible so the meatballs are visible.
    To re-heat, simmer gently over low heat.

    2011 01 06 italian wedding soup 2 - Cooking Competition April 2012



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