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October 2018

Easy Soup Recipes

Baked Treats Recipes

Doughnut Muffins

Doughnut Muffins Recipe
2 1/2 tb Shortening 1/2 c Sugar 2 Eggs 1/2 ts Nutmeg 6 tb Milk 2 c Flour 2 ts Baking powd...

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Hearty Portuguese Kale Soup Recipe

Hearty Portuguese Kale Soup recipe and other easy soup 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 Hearty Portuguese Kale Soup recipe  PDF


1 tb Olive oil
1/2 lb Smoked sausage
sliced 1/2 thick 1 qt Chicken broth
1 md Onion, thinly sliced
3 md Potatoes, sliced
1 lg Bunch (abt. 1 lb.) kale
shredded or sliced very thinly Freshly ground black pepper Salt (opt'l.) Heat oil in a skillet saute the sausage just until the fat is rendered, about 3 to 5 minutes. Drain on paper towels and reserve. Bring broth to a boil with the onions and potatoes simmer 10 to 15 minutes until potatoes are very tender. Mash onions and potatoes in the broth with a potato masher or slotted spoon. Add drained sausage slices and the kale. Bring to a boil and then simmer for 3 to 5 minutes, until kale is tender. Taste for seasoning depending on how spicy your sausage is, add salt and pepper to taste. Serve piping hot. Shepherd writes: For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 Shepherd's Garden Seeds catalog. Pg. 16. Posted by Cathy Harned.

Hearty Portuguese Kale Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
792 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Hearty Portuguese Kale Soup recipe  PDF   Easy Soup recipes RSS   New

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2 lb Very Fresh Mushrooms 8 oz Softened Cream Cheese 4 1/2 oz Can Deviled Ham 2 tb Chopped Stuffed Olives Onion Salt Garlic Salt Dry Mustard Pepper Pimento Rinse mushrooms well. Remove the stems. Mi the cream cheese, deviled ham, chopped olives and the seasonings. Spoon or pipe the cheese mi ture into the mushroom caps. Garnish with pimento. Place on platter, wrap and refrigerate until serving time. These may be made a day in advance. From: Syd's Cookbook. ...

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