Author Topic: Zapkin's Italian Sausage Soup (Read 420 times)

zapkin · « **on:** October 18, 2001, 05:59:00 PM »

Take 2 lbs of spicy italian sausage, brown in a soup pot.
drain fat
add 2 cans of chicken broth
add 4 cans of great northern beans
add 2 cans of crushed or diced tomatoes
add 1/3 medium onion chopped
optionally add garlic (not too much)

simmer for 1 to 1 1/2 hours

serve

Gadfly · « **Reply #1 on:** October 18, 2001, 06:14:00 PM »

Ummmm! That does sound good. Are the beans kidney beans?

Gtoraii · « **Reply #2 on:** October 18, 2001, 06:19:00 PM »

Yeah sounds tasty, got anymore?

zapkin · « **Reply #3 on:** October 18, 2001, 07:23:00 PM »

The beans are called "Great Northern" they are commonly available in canned food section of grocery store.

Nifty · « **Reply #4 on:** October 19, 2001, 09:37:00 AM »

they are white beans. Think Navy beans, but just a tad bit bigger. The beans in Beanie Weanies. uhmm... the beans in Senate Bean Soup (good stuff!!) Dunno what else they're in besides Zapkin's soup.

Animal · « **Reply #5 on:** October 19, 2001, 10:31:00 AM »

that sounds tasty!!!

Ripsnort · « **Reply #6 on:** October 19, 2001, 10:39:00 AM »

From mom. Enjoy !!!!!

PUMPKIN LOAF/BREAD:

(This is for a single loaf; I double it without any
problem. It makes 2 large size loaf pans or 3 of the
smaller size loaf pans which are nice for gift size.)

1 CUP SUGAR
1/2 CUP BROWN SUGAR
1 CUP PUMPKIN (CAN OR PREPARED)
1/2 CUP CRISCO OIL
2 EGGS (UNBEATEN)

2 CUPS FLOUR
1 TSP SODA
1/2 TSP EACH SALT, NUTMEG
1 TSP CINNAMON
1/4 TSP GINGER

1 CUP RAISINS (I SOAK IN BRANDY)
1/2 CUP CHOPPED WALNUTS (COVER WITH SOME OF THE FLOUR
FROM THE 2 MEASURED CUPS)

1/4 CUP PUMPKIN (I USE ADD'L PUMPKIN)

1 TSP BAKING POWDER (I HAVE ADJUSTED THE RECEIPE GIVEN
TO ME TO ADD THIS - BUT I ADD IT AS THE LAST INGREDIENT)

MIX: SUGARS, PUMPKIN, OIL, EGGS;

BLEND IN FLOUR AND OTHER DRY INGREDIENTS

FOLD IN RAISINS & CHOPPED WALNUTS (AND WATER IF YOU ARE
USING). DON'T FORGET TO FLOUR THE WALNUTS AND RAISINS
TOO (IF YOU HAVE NOT PUT TOO MUCH BRANDY ON THEM).
OTHERWISE IT WILL BE A PRETTY GOOEY BRANDY WALL PAPER
PASTE.

POUR INTO WELL-GREASED LOAF PAN AND BAKE FOR 60-70
MINUTES AT 350 DEGREES OR UNTIL ALUMINUM PIN COMES OUT
CLEAN FROM CENTER OF LOAF.

I START IN COLD OVEN. IT KEEPS LOAF FROM FORMING
UNCOOKED LAYER AT THE BOTTOM OF THE LOAF WHICH TENDS TO
HAPPEN WHEN MAKING THIS OR BANANA LOAF.

LET SIT 10 MINUTES IN LOAF PAN; TURN OUT AND COOL ON
RACK. FREEZES WELL - WRAP WELL WITH SARAN UNDER THE
FOIL AND PUT INTO PLASTIC FREEZER BAG. AMEN!

HEARTY APPETITE.

Fatty · « **Reply #7 on:** October 19, 2001, 10:44:00 AM »

Fatty's cry on the seat wings.

1 pint can't believe it's not butter.
2 gallons vegetable oil.
5 pounds chicken wings.
1 gallon louisiana hot sauce.
1 large bottle bleu cheese dressing (if you're a girlieman)

- Cut wings into halves (wing/drumette).

- Dump into fryer (lacking fryer it is possible to do this in a large pot, though I strongly suggest covering your entire kitchen with a layer of old newspaper if you do).

- Pour louisiana hot sauce into sauce pan with a small amount of fake butter. The more can't believe it's not butter you use the milder the sauce, but if your nose doesn't burn when you taste it add more hot sauce. Once simmering and mixed well hold on low (stirring occasionally).

- Leave wings in oil until they have been floating at least 5 minutes (they need to be crisp enough to hold the sauce well).

- Remove wings, let sit on paper towels a minute if you're worried about your figure, otherwise go directly to next step.

- Place wings in large tupperware bowl, add sauce (liberally), shake to cover wings, serve. If you're making multiple servings (which you should be doing, unless you're some kind of nancyboy), pour excess sauce back in sauce pan to reuse next batch.

- Repeat until too full to form complete sentences.

* Best when accompanied by beer.

mauser · « **Reply #8 on:** October 19, 2001, 11:26:00 AM »

Thanx zapkin

Sounds a bit like what we have here in Hawaii called "Portuguese Bean Soup." Not sure what it's really called outside, or if it really has anything to do with Portugal at all, but it seems to have some of the ingredients you mentioned. It also has Portuguese sausage, kidney beans, and ham hock. A search on "Portuguese Bean Soup" in Yahoo actually came up with a hit:
http://www.alohajoe.com/maebelle's_soups.htm

mauser

mrfish · « **Reply #9 on:** October 19, 2001, 12:32:00 PM »

i didn't create this one but it's one of my favorites. my cousin in las vegas sent it i can find the author if you like it.

Title: Aubergines a la Toulousaine (Eggplant A La Toulouse)

Categories: Vegetables, Casseroles, French

Yield: 4 servings

1 md Eggplant
1/4 c Salad oil
3 lg Tomatoes, peeled (dip em in water 1st for about 30 sec - makes it easier)
2 c Fresh bread cubes {not croutons but lightly toasted bread works best}
2 tb Snipped parsley (finely chopped as possible)
1 cl Galic, minced
1 tb Salad oil*****
1/4 c Grated Parmesan cheese (the shake stuff works fine but you can also use aged asiago or hard romano for more conplexity)

Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt.

let stand for 30 minutes; then blot dry with paper towels. Start heating oven to 400 deg. F. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed.

Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese. Toss well. Sprinkle over top layer.

Bake 20 minutes or until bread cubes are golden and eggplant is tender.

**** note: i used extra virgin olive oil instead and think it renders a better flavor - also, don't be stingy with the oil or the eggplant will be dry, coat each piece thoroughly.

[ 10-19-2001: Message edited by: mrfish ]

Nifty · « **Reply #10 on:** October 19, 2001, 12:36:00 PM »

Fatty, will it work if I use REAL butter?

I don't like using that fake stuff.

Gadfly · « **Reply #11 on:** October 19, 2001, 04:09:00 PM »

Here is my recipe for real, and I do mean real, Gumbo. Non of that crappy stuff you get at Landry's or Commanders Palace, this is the real deal(sorry for the sappy presentation, it was an Xmas card from a few years back)

[ 10-19-2001: Message edited by: Gadfly ]

Fatty · « **Reply #12 on:** October 19, 2001, 04:15:00 PM »

Naw, I'm with you in most cases Nifty, if you're going to use butter use real butter.

But in this case all you're using the fake for here is to help it coat better (or to tone the fire down if you're a pansy), and real butter just doesn't work as good.

Wobble · « **Reply #13 on:** October 19, 2001, 06:05:00 PM »

1 pint can't believe it's not butter. concetrated Fat
2 gallons vegetable oil.More fat
5 pounds chicken wings. just too much chicken
1 gallon louisiana hot sauce.clean sinuses for 3 years
1 large bottle bleu cheese dressing even more fat

yea, im pretty sure this would kill you.

Leslie · « **Reply #14 on:** October 20, 2001, 04:37:00 AM »

Ummmm, sounds delicioso Zapkin. I'm a big time fan of Italian soups.

While we're on the subject of "vittles", here's a simple but effective condiment for you hot food lovers. Take about two pounds of Habanero peppers and dehydrate them until crispy. Then place in blender to turn into a fine powder. Put this powder in a 2 ounce shaker, and add to soups, stews and Bloody Marys for an atomic burst of flavor. Caution, be careful! I use a lot of this stuff...a 2 ounce shaker lasts me about two weeks average. Can't get enough of it.

Always wear gloves when handling these peppers. Bon appetit!

Les
SC-Bama