ver high heat. Add the orzo and cook until tender but
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
Mix all ingredients until coated with dressing.
Chill one hour and stir before serving.
(Note: measure orzo after cooked -- this recipe needs 4 cups of COOKED orzo).
cook Onion in butter, 3 minutes.
add Garlic and cook an additional 3 minutes.
add Escarole and cook another 3 minutes.
add 2 cups stock, 1/2 teaspoons sugar, 1/2 teaspoons salt, pepper to taste.
simmer covered for 15 minutes.
add 3 cups stock and bring to a boil.
stir in Orzo, Meatballs, and Spinach.
simmer 15 minutes
garnish with grated locatelli cheese (or Parmesan).
When making this soup, consider getting a big pot and making a double batch. Everyone will want seconds and it's a great leftover.
ater to a boil, add orzo, and cook until al dente
Cook orzo according to package; drain well.
Cool (rinse orzo with cold water).
Combine orzo, garlic, cherry tomatoes, green pepper, parsley, oregano, salt, pepper, grated cheese and salad dressing.
Toss lightly.
Chill.
Makes 4 to 6 servings.
moked sausage, onion, garlic and Italian seasoning and cook for 6
This recipe is still in the works. Directions to be posted shortly.
Brown sausage, celery and onion in stock pot until onion translucent.
Add remainder of ingredients except for orzo and simmer for approximately 30 minutes or more.
Add orzo during last nine minutes of cooking.
Cook the orzo as directed on the product package; drain and set aside.
In a skillet, heat the oil over medium heat.
When the oil is hot, saute the garlic and broccoli for 3 minutes; stir frequently.
Stir in the bread crumbs, Italian seasoning, and salt to taste; saute for 1 minute.
Add the tomatoes and vinegar; cook and stir 1-2 minutes or until heated well.
Add the orzo; stir to mix.
Serve warm.
br>Pour Olive Oil and Italian dressing on vegetables (may use
Cook Orzo according to package directions.
Microwave broccoli (covered) on High 3 minutes.
Stir, microwave 2 minutes.
Add black beans, tomatoes, seasoning and Feta cheese.
Stir, microwave 1 minute on High. stir in Orzo, microwave 2 minutes on High.
Grate cheese to taste on each portion.
Serves 6.
br>Stir in the broth, orzo, lemon juice, oregano, basil, lemon
Cook the orzo in the chicken broth or water as directed on package. Drain well.
In a Dutch oven, combine the thawed meatballs and Italian dressing. Cook over medium heat to heat balls through.
Stir in the drained orzo, chopped artichoke hearts, spinach leaves and toasted walnuts. Heat and stir until spiinach is wilted.
Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.
or 10 minutes.
Add orzo and cook for 5 more
egg white, bread crumbs, and Italian seasoning together in a bowl