Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


December 2018

Zucchini Recipes

Casseroles Recipes

Ham Potato Bake

Ham Potato Bake Recipe
1 c Sharp Cheddar Cheese 1/2 c Light Cream 2 c Diced cooked Potatoes 2 c Cooked cubed Turkey Ham ...

read more

Ribollita Recipe

Ribollita recipe and other zucchini recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ribollita recipe  PDF

5 1/2 c Chicken stock
1/2 c Dry white wine
8 oz Chicken wings
7 tb Olive oil
1 c Chopped leeks
2 c Chopped onions
1 c Chopped carrots
1 c Chopped celery
3/4 c Chopped red bell pepper
3/4 c Chopped green bell pepper
1 Small yellow summer squash,
1 Small zucchini, sliced into
2 c Diced green cabbage
2 c Chopped cooked spinach
1 tb Dried oregano
Salt and freshly ground blac 1 cn (16 oz) plum tomatoes, drain
1 cn (16 oz) dark red kidney bean
7 Very thin slices white bread
2 tb Minced garlic
1/3 c Freshly grated parmesan chee
1. In a large saucepan, combine the stock, wine and chicken wings. Bring
to a boil, reduce the heat and simmer for 25 minutes. Strain the stock, discarding the winds (or reserving them for another use) and set aside. 2. Preheat the oven to 350F.
3. Heat 5 T. of the oil in a large skillet. Add the leeks, onions,
carrots, and celery. Saute until slightly wilted, 10 minutes. Add the red and green peppers and saute another 5 minutes. Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes. 4. Remove the skillet from the heat. Add the spinach, oregano, salt,
pepper, tomatoes, and kidney beans. 5. Cut the crusts off the bread and lightly toast the slices.
6. Spread half the vegetable mi ture in the bottom of a large ovenproof
cassarole. Layer the toast ne t, and then top with the remaining vegetable mi ture. 7. In a small skillet, heat the remaining 2 T. olive oil. Add the garlic
and saute until lightly browned. Spoon the garlic over the vegetables. 8. Add the reserved stock to the cassarole, and sprinkle with the Parmesan
cheese. Bake for 40 minutes. Serve piping hot. Source: The New Basics Cookbook, Julee Rosso and amp Sheila Lukins

Ribollita recipe and other zucchini recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
253 people have voted
Last Reviewed on 2018-12-18

Tuesday, Dec 18 2018 Download & Print Ribollita recipe  PDF   Zucchini recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Pickled Meats

New Cooking Recipes

Turkey with Fruit Stuffing
Turkey with Fruit Stuffing Recipe

2 Boneless half turkey breasts 1 pk Pitted dates (10 ounces) 1 pk Dried apricot halves (6 oz) 1 c Walnut pieces 2 c Water 1/2 ts Ground cinnamon 1/4 ts Ground black pepper 1/4 ts Ground ginger 1/4 ts Ground nutmeg 1/4 ts Ground cloves Cut 3 parallel, lengthwise, 1 inch deep slits in each turkey breast half. Place turkey breast halves flat in a buttered roasting pan. Cut dates in thirds. Cut apricot halves in fourths. Combine dates, apricots and remaining ingredients in saucepan. Heat, stirring constantly. Simmer 2 minutes, stirring. Cool slightly. Fill slits in...

Cooking Magazines: Stuffing Recipes » December 2018   Stuffing recipes RSS   New

Dish Of The Day

Monk's Beans

Monk's Beans Recipe
4 cn Black Beans undrained 2 cn Tomatoes, Canned whole, Undrained 1 lg Onion finely chopp...
read more

Category: » Crockpot Recipes

View more dishes