music-city-missy
Well-known member
Two More.... Pappa e Pomodoro Soup and Hot Dog & Bacon Roll Ups (cheesy but good)
Pappa E Pomodoro
This has replaced chicken soup for me when I feel sick or it's cold outside. Very satisfying.
1 Tbs olive oil
3 oz pancetta, chopped (or bacon)
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 tsp dried oregano
1/4 tsp dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream
1 Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.
2 Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.
Servings: 8
Recipe Type
Italian, Soup, Tried & True
Cooking Tips
I've made it both ways with pancetta and with bacon. I actually prefer bacon and I put more than called for.
Don't skip the marscapone cheese - it really makes it and I like using about a tablespoon of it straight - not mixed with the sour cream.
You can use any hearty bread. I didn't eaven particularly care for rye but the flavor it adds here is great.
Cube up some extra bread and toss it with some bacon fat and herbs and toast up. Fry up some extra bacon. Use them to garnish the soup and give it a little crunch.
Recipe Source
Author: Giada De Laurentiis
Source: Show: Everyday Italian Episode: Soups and Stews
Hot Dog & Bacon Roll Ups
I know this sounds crazy but these are incredible. DeeDee Thomas brought them into a work function and I couldn't believe them. She got the recipe from Harold Joyce that used to work up there and I guess I was surprised both that these could be so good and that Harold had such a wonderful recipe. After all, the thing I remember Harold the most for, besides his wickedly twisted sense of humor, was the time he burned a bag of the microwave pork rinds. I stepped off the elevator to THE MOST horrendous smell ever!!! ~ Melissa
2 lbs (20) hot dogs, cut in thirds crosswise
1 lb bacon (20 slices), cut in thirds crosswise
brown sugar
1 Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Secure bacon to hot dogs with toothpicks. Place one layer of wrapped hot dogs in bottom of crockpot and sprinkle generously with brown sugar.
2 Repeat until all the hot dogs have been used, ending with more brown sugar. Cover and cook on LOW for 5 to 6 hours, or cook on HIGH 3 to 4 hours.
Servings: 60
Yield: 60
Recipe Type
Appetizer, Tried & True
Cooking Tips
Melissa's Notes: I have also made with the cocktail sausages. And I prefer to bake in the oven in a single layer so that the bacon actually crisps up.
Recipe Source
Author: DeeDee Thomas/Harold Joyce
Pappa E Pomodoro
This has replaced chicken soup for me when I feel sick or it's cold outside. Very satisfying.
1 Tbs olive oil
3 oz pancetta, chopped (or bacon)
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 tsp dried oregano
1/4 tsp dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream
1 Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.
2 Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.
Servings: 8
Recipe Type
Italian, Soup, Tried & True
Cooking Tips
I've made it both ways with pancetta and with bacon. I actually prefer bacon and I put more than called for.
Don't skip the marscapone cheese - it really makes it and I like using about a tablespoon of it straight - not mixed with the sour cream.
You can use any hearty bread. I didn't eaven particularly care for rye but the flavor it adds here is great.
Cube up some extra bread and toss it with some bacon fat and herbs and toast up. Fry up some extra bacon. Use them to garnish the soup and give it a little crunch.
Recipe Source
Author: Giada De Laurentiis
Source: Show: Everyday Italian Episode: Soups and Stews
Hot Dog & Bacon Roll Ups
I know this sounds crazy but these are incredible. DeeDee Thomas brought them into a work function and I couldn't believe them. She got the recipe from Harold Joyce that used to work up there and I guess I was surprised both that these could be so good and that Harold had such a wonderful recipe. After all, the thing I remember Harold the most for, besides his wickedly twisted sense of humor, was the time he burned a bag of the microwave pork rinds. I stepped off the elevator to THE MOST horrendous smell ever!!! ~ Melissa
2 lbs (20) hot dogs, cut in thirds crosswise
1 lb bacon (20 slices), cut in thirds crosswise
brown sugar
1 Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Secure bacon to hot dogs with toothpicks. Place one layer of wrapped hot dogs in bottom of crockpot and sprinkle generously with brown sugar.
2 Repeat until all the hot dogs have been used, ending with more brown sugar. Cover and cook on LOW for 5 to 6 hours, or cook on HIGH 3 to 4 hours.
Servings: 60
Yield: 60
Recipe Type
Appetizer, Tried & True
Cooking Tips
Melissa's Notes: I have also made with the cocktail sausages. And I prefer to bake in the oven in a single layer so that the bacon actually crisps up.
Recipe Source
Author: DeeDee Thomas/Harold Joyce