Ribollita (re-boiled in Italian) generally refers to leftover hearty vegetable soup with stale bread slices added during reheating. In our version, we combine fresh fennel, carrots, green beans and kale with hearty cannelini beans, boneless chicken thighs and cubed sourdough bread for a robust and satisfying meal.

Source: WF-Newsletter (from RecipeThing user kylerhea)

Ingredients:

• * 2 TB olive oil, plus extra to serve
• * 1 onion, medium diced (about half an inch)
• * 1 fennel bulb, washed, cored, medium diced
• * 4 carrots, washed, peeled and medium diced
• * 3 cloves garlic, minced
• * 1 can (28 oz) fire roasted crushed tomatoes, liquid included
• * 8 boneless chicken thighs
• * 1 bay leaf
• * 5 cups low sodium chicken stock, divided
• * sprig of parsley
• * 2 cans cooked white beans (cannelini)
• * 6 cups kale, chopped (baby spinach or other greens may be substituted)
• * 2 cups green beans, washed, edges trimmed and cut into 3/4 inch pieces
• * 1 cup half inch cubes of day-old bread such as sourdough or country bread
• * 1 cup water
• * Parmesan cheese, freshly grated, to serve
• * sea salt, to taste
• * ground pepper, to taste

Directions:

1. In a large (6 quart) Dutch oven with a lid heat, heat the olive oil over medium high heat. Add onion and fennel and cook stirring from time to time, until fragrant and translucent, about 4 minutes but make sure not to brown the onion. Add carrots and cook for another 2 minutes, then toss minced garlic into vegetables and cook for another minute until fragrant. Add crushed tomatoes with liquid and let cook for another 10 minutes stirring from time to time. Add chicken thighs, bay leaf, 4 cups of chicken stock and sprig of parsley, raise heat to high and cook uncovered until a simmer starts. Reduce heat to low and cook for another 20 minutes. Meanwhile, blend one can of beans with the leftover cup of chicken stock. After 20 minutes, uncover pot, taste liquid and season with a little salt and pepper but bearing in mind that there will be some parmesan cheese added at the end so salt should be used lightly. Add bean purée and the 2nd can of beans (drained) and spinach and stir.

2. Cook for another 3 minutes and then add the green beans. Cook for about 3 more minutes and then add the cubed bread pieces and stir. Cook for a couple more minutes. If the soup is deemed too thick, add a cup of water, bring back to a simmer, taste and re-season with salt and pepper if needed.

3. Pasta alternative: Use 1 cup penne rigate pasta instead of bread. Omit the 1 cup water, add after beans and cook at a slow simmer until cooked through to al dente or slightly hard at the center.

4. Serve immediately in large bowls with a grating of fresh Parmesan and a drizzle of extra virgin olive oil.

Source: Whitakers (from RecipeThing user scout4089) (from RecipeThing user home4edu)

Ingredients:

• 1 lb ground meat
• 1/2 c chopped onion
• 2 t oregano leaves
• 1 t cinnamon
• 1/2 t garlic powder
• 3 c beef broth
• 1 can diced tomatoes
• 2 T tomato paste
• 1 1/2 c uncooked pasta
• 1 1/2 c fresh spinach
• 3/4 c crumbled feta, divided

Directions:

1. Brown meat and onions

2. Add spices and mix well

3. Stir in broth, tomatoes and paste

4. Bring to boil then add pasta

5. Reduce heat to medium, cover and cook 10 min

6. Stir in spinach and 1/2 c feta

7. Cover and cook 5 more min until pasta al dente

8. Top with remaining feta

Source: Everyday Foods (from RecipeThing user giuntafamily) (from RecipeThing user home4edu)

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• Coarse salt and freshly ground pepper
• 1 1/2 teaspoons dried thyme, or oregano
• 1 can (28 ounces) whole tomatoes
• 1 can (28 ounces) crushed tomatoes
• 2 pounds store-bought frozen ravioli
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan cheese

Directions:

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Source: bhg.com (from RecipeThing user bradleygirl) (from RecipeThing user home4edu)

Ingredients:

• 12 ounces skinless, boneless chicken breast, cut into 1/2-inch cubes
• 6 cups reduced-sodium chicken broth
• 1/2 cup sliced leek or chopped onion
• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 teaspoon saffron threads, slightly crushed
• 1 9-ounce package vegetable ravioli or herb chicken tortellini
• 1/2 cup fresh baby spinach leaves or shredded fresh spinach

Directions:

1. Lightly coat a large saucepan with cooking spray. Heat over medium-high heat. Cook and stir chicken in hot saucepan for 3 minutes.

2. Carefully add broth, leek or onion, ginger, and saffron. Bring to boiling. Add ravioli or tortellini. Return to boiling; reduce heat. Boil gently, uncovered, for 5 to 9 minutes or until ravioli or tortellini is tender, stirring occasionally. Remove from heat. Ladle into bowls. Top each bowl with several spinach leaves or shredded fresh spinach. Makes 4 servings.

Source: newyorktimes.com (from RecipeThing user salonx)

Ingredients:

• 3 tablespoons ketchup
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 1/2 pounds ground beef, or a combination of beef, pork and veal
• 1/2 cup finely chopped onion
• 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 slices bacon, cut into thirds crosswise
• Burger buns and trimmings like pickles, tomato, lettuce and mayonnaise, if desired.

Directions:

1. Preheat broiler. Position oven rack 4 inches from heat. In a small bowl, mix together ketchup, mustard and Worcestershire sauce. In a separate medium bowl, mix together the meat, onion, thyme, garlic, salt and pepper. Mix in half the ketchup mixture, reserving other half as a glaze.

2. Form meat mixture into six equal patties, about 1 1/4 inches thick. Transfer patties to a baking sheet. Brush each patty with glaze.

3. For rare burgers, broil for 1 minute, then add bacon slices to tops of patties and continue broiling until bacon is browned and meat is cooked as desired, about 4 minutes longer. For medium, add bacon after 2 minutes of broiling, and for well-done, after 3 minutes. Serve with buns and trimmings if desired.

You can make and freeze this cake. Thaw out later for a great treat!

Source: old cook book (from RecipeThing user home4edu)

Ingredients:

• 3 eggs
• 1C sugar (can replace some of it with sucanat )
• 1/2 C honey
• 1 C oil ( or 1/2C oil & 1/2C applesauce)
• 1/2t vanilla
• 11/2 t brandy flavoring
• 2 C flour
• 1 C whole wheat pastry flour
• *if you don't have this kind of whole wheat flour, just use 3 C of regular flour, as the regular whole wheat flour is too heavy.
• 1 t cinnamon
• 1/4 - 1/2 t ground cloves
• 1 1/2t soda
• 1 t baking powder
• 1/2t salt
• 3 C diced or shaved apples (if you use apples from freezer, thawed, they will be juicer and you will need to adjust cooking time accordingly)
• prepared tube pan* grease and flour sides of pan and tube, cut our wax paper circle for bottom.

Directions:

1. Cream first 6 ingredients.

2. Mix together all dry ingredients and mix into creamed mixture.

3. Add apples – batter will be stiff.

4. Pour into tube pan and bake. – 350 – 1 hour

5. Use toothpick test. Cool in pan about 5-7 minutes, then turn out on rack to finish cooling.

Haven’t tried yet…, but I made a few adjustments first

Source: internet (from RecipeThing user home4edu)

Ingredients:

• 1 egg
• 1 cup sour cream
• 1/4 cup melted butter
• 1/3 cup sugar
• 1/3 cup sucanat
• 2 tablespoons grated lemon (use peel, juice and fruit)
• 2 cups flour
• 1/4 cup whole wheat pastry flour
• 1 tablespoon baking powder
• 1 cup chopped walnuts - opt.
• 1 1/2 cups firm ripe blueberries, fresh or frozen
• *****
• Lemon Glaze
• 1 tablespoon lemon juice
• 1/3 cup sifted powdered sugar
• 1 teaspoon finely grated lemon peel

Directions:

1. Preheat oven to 400ºF. Have ready 12 paper lined muffin cups, or use spray.

2. In large bowl of electric mixer, beat together all but flour, baking powder, nuts and fruit until blended.

3. Add the flour, baking powder and walnuts, and stir until dry ingredients are just moistened – do not overbeat. Stir in blueberries.

4. Divide batter between 12 paper lined muffin cups and bake in a 400ºF oven for about 22-25 (20 min. ?) minutes or until muffins are lightly browned and a cake tester, inserted in center, comes out clean.

5. Allow to cool in pan for 10 minutes and then remove from pan and continue cooling on a rack. Brush tops with lemon glaze if desired (for glaze stir all ingredients together until blended).

6. Yields 12 muffins.

Source: Aunt Theresa (from RecipeThing user home4edu)

Ingredients:

• 1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
• Kosher salt (omit for low-sodium diets)
• Freshly ground black pepper
• 8 cloves garlic, smashed
• 1 cup wild rice blend
• 1/4 cup fresh squeezed lemon juice
• 2 1/4 cups water
• 10 fresh parsley sprigs
• 12 leaves fresh lemon balm

Directions:

1. Season the chicken breasts generously with salt and pepper.

2. Place the chicken breasts in the bottom of a slow cooker.

3. Add the garlic and rice.

4. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken.

5. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours.

6. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs and lemon balm.

This is my mother’s recipe, I can’t take credit for it. It’s for use with some kind of mixer Kitchenaid or Bosch or similar that will do the kneading for you. I tried to make bread without a mixer, waiting for the yeast to foam and then kneading it myself and failed miserably. With this method, I had success on my first try and now feel like a bread-baking pro. It is utterly delicious and slices beautifully.

Source: VeryMom (from RecipeThing user happyendings) (from RecipeThing user sandie beerman) (from RecipeThing user vettes2) (from RecipeThing user Doris) (from RecipeThing user home4edu)

Directions:

1. Add the following to your mixer bowl and begin mixing on lowest setting:

2. 5 1/2 cups of very warm water

3. 2/3 cups oil (I use first cold press Olive Oil by Bragg’s)

4. 2 T salt (I use Real Salt)

5. 3 T SAF yeast

6. While the above is mixing, add:

7. 12 – 14 cups freshly milled Hard White Wheat (I use around 15 cups – add one cup at a time. You have enough flour when the dough pulls away from the sides and is doughy and not so sticky to the touch.)

8. 1/4 cup Gluten or Dough Enhancer. (I left this out completely on my last batch and it may have risen a little less but the bread itself is fine)

9. When you’ve added all the flour, put the lid on (if it’s a Bosch) and let it mix on a higher power for about two minutes. This is the kneading process.

10. Turn the machine off, if there is a lid, twist open and let the dough rise up above bowl (will push the lid up) for about 15 – 18 minutes. With my Bosch, I wait until the dough has risen 3 – 4 inches above the rim.

11. Dump the dough out on a floured counter and dig the dough hook out. If the dough is still a bit sticky, knead in a bit more flour. I work the dough into a nice thick rectangle, then use a big butchers knife to cut in half, then each half, I cut in half again for four equal portions. Pat and plop into greased bread pans (I use the largest available bread pans by Baker’s Choice – found at most grocery stores, Fred Meyer, Target stores, etc.)

12. Let the four pans of dough sit in an oven on the lowest setting (my oven’s lowest setting is 170) for about 15 minutes until the dough has risen over the bread pans in a nice bread looking shape. Turn the oven up to 350 and bake for another 15 minutes or until the tops are nice and brown and done looking.

13. Remove from the oven, brush tops with butter, and turn loaves out onto a dish towel to cool.

14. Slice warm bread and serve with organic apple butter. YUM!

From the Lake Holm Ward Cookbook

Source: Candi Barth (from RecipeThing user holm) (from RecipeThing user jtdarby) (from RecipeThing user home4edu)

Ingredients:

• 1/2 c lemon juice
• 1 c fresh basil leaves
• 3 cloves garlic
• salt and pepper to taste
• 1 1/2 c mayonnaise
• 1 lb bowtie pasta
• 1/2 lb tricolor rotini
• 1 lb frozen peas

Directions:

1. For dressing, blend all ingredients 1-5 except mayonnaise. Add mayonnaise and mix well.

2. Prepare pasta, rinse cool. Add dressing, stir, then add peas and pine nuts. Chill before serving. Goes great with roasted chicken and smoked or honey deli ham.

I will be adding more measurements after we make it this year (2009.)

Source: Grandma Voegele via my mom (from RecipeThing user home4edu)

Ingredients:

• 1 large skillet of cornbread
• 1 loaf white bread
• 1 dozen eggs
• 3 or 4 stalks celery, chopped fine
• 2 or 3 onions, chopped fine
• salt
• pepper
• sage
• poultry seasoning
• boiling hot turkey broth (chicken will do)- made from giblets, parts, etc.
• large roasting pan

Directions:

1. 2 or 3 days prior: make cornbread and get bread and set out to dry in pans.

2. Crumble it as it drys, when dry, mix together in a large bowl.

3. Day of: In a medium saucepan, cook celery and onion in water to cover until tender.

4. Pressure giblets in water and have the broth seasoned with salt and pepper, keep boiling hot.

5. Spray large roaster with Pam or such.

6. Stir in sage and poultry seasoning into crumb mixture in bowl.

7. Pour dry crumb mixture in roaster pan.

8. Make a well in the center of the crumb mixture.

9. Crack eggs in a couple at a time and beat into mixture.

10. Pour hot celery/onion broth in and stir. This helps to start cooking the eggs.

11. Add turkey broth and stir in enough until the mixture is the consistency of cornbread batter.

12. Taste for turkey flavor and sage and salt. Add as necessary. Can add bits of turkey.

13. Bake uncovered for about 1 1/2 hours at 325 degrees F.

14. Might take more or less time. Check, but don’t overcook.

You can double this as it freezes very well.

Source: My mother (from RecipeThing user JCav) (from RecipeThing user Carol11) (from RecipeThing user home4edu)

Ingredients:

• 3-lb chuck or bottom round roast, cut into 1-inch cubes.
• 3 Tbsp vegetable oil.
• 2 large onions, sliced.
• 3 cloves garlic, minced.
• 1-1/2 c. ketchup.
• 3 Tbsp. brown sugar.
• 6 Tbsp. worcestshire sauce.
• 2 Tbsp. paprika.
• 2 Tbsp. salt.
• 1 1/2 tsp. dry mustard.
• 1/8 tsp. cayenne.
• 4 c. water.
• 6 Tbsp. flour.
• 3/4 c. cold water.
• 24 oz. wide egg noodles.

Directions:

1. Brown beef in hot oil.

2. Add onion and garlic; stir, cooking until onion is tender.

3. Mix ketchup and seasonings; add to skillet and stir.

4. Add 4 c. water; cover and simmer 3 hours.

5. Blend flour and 3/4 water; stir into meat mixture. Heat to boiling, stirring constantly; boil 3 minutes.

6. Serve over hot cooked noodles.

Source: RecipeThing user pyramidd (from RecipeThing user seelayah) (from RecipeThing user home4edu)

Ingredients:

• 1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
• 1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 5 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 3/4 teaspoon salt
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons minced fresh jalapeño, including seeds
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 cup water

Directions:

1. Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

2. Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

3. While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Source: Grandma Pope (from RecipeThing user Mojeaux) (from RecipeThing user kintyre) (from RecipeThing user AnnM917) (from RecipeThing user home4edu)

Ingredients:

• 1 c. sugar
• 1/3 c. flour
• 1 c. pitted red tart cherries, drained
• 1 c. cherry pie filling
• 1/4 tsp. cinnamon
• 2 Tb. butter

Directions:

Mix flour, sugar, and cinnamon. Add juice from cherries, then cook over medium heat until thick. Add cherries. Put hot filling into crust and cover with top crust. Bake at 425° for 15 minutes, then at 375° for 20 minutes.

Source: Mama (from RecipeThing user gcporter) (from RecipeThing user kylerhea) (from RecipeThing user home4edu)

Ingredients:

• 6 oz. spaghetti, cooked & drained
• 2 Tbsp butter
• 1/3 c parmesan cheese
• 2 eggs, well beaten
• 1 lb. hamburger
• 1/2 c onion, chopped
• 1/4 cup green pepper, chopped
• 15 oz can diced tomatoes
• 6 oz can tomato paste
• 1 tsp sugar
• 1 tsp Italian seasoning
• 1 c cottage cheese
• 1/2 cup mozzarella, shredded

Directions:

1. Stir butter, parmesan cheese, and eggs into drained spaghetti.

2. Meanwhile, cook hamburger, chopped onion, and chopped green pepper until done.

3. Stir the tomotoes, tomato paste, sugar, and seasoning into meat mixture and heat.

4. Spread spaghetti mixture into well buttered 10" pie plate.

5. Spread cottage cheese over spaghetti.

6. Fill “pie” with tomato mixture.

7. Bake uncovered at 350 degrees for 20 minutes.

8. Sprinkle with 1/2 cup mozzarella cheese and bake an additional 5 minutes, or until cheese is melted.

From the Lake Holm Ward Cookbook

Source: Bonnie Hunsaker (from RecipeThing user holm) (from RecipeThing user jtdarby) (from RecipeThing user dubuisso) (from RecipeThing user freeshebacchus) (from RecipeThing user home4edu)

Ingredients:

• 7-8 potatoes, cut up and cooked
• 2-3 c sour cream
• 1 lb bacon, cooked and chopped up
• 1 bunch green onions, chopped
• 1 c grated cheese
• salt and pepper to taste

Directions:

1. Mix all ingredients together and refrigerate.

2. Serve cold.

My favorite salad dressing

Source: Cooks Recipes (from RecipeThing user Linda Lu) (from RecipeThing user home4edu)

Ingredients:

• 1/2 cup balsamic vinegar
• 3 TBSP dijon mustard
• 3 TBSP honey
• 2 garlic cloves, finely minced
• 2 samll shallots, finely minced
• salt and freshly ground pepper to taste
• 1 cup extra virgin olive oil

Directions:

1. Whisk together first 7 ingredients until blended. Gradually whisk in olive oil.

2. Makes 1 2/3 cups

Source: Paula Deen (from RecipeThing user saymyname)

Ingredients:

• 1 2/3 cups white sugar
• 2/3 cup evaporated milk
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 1 (6 ounce) package milk chocolate chips
• 16 large marshmallows
• 1 teaspoon pure vanilla extract
• 1 cup chopped nuts

Directions:

1. Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.

2. Add in chocolate chips; cook until melted.

3. Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.

4. Pour into a 8-inch pan. Cool cut into squares.

JG loves this

Source: RecipeThing user mredwine

Ingredients:

• 2 (10 oz.) boxed chopped broccoli, defrosted
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1/2 stick butter
• 1 large onion, chopped
• 1 sm. jar Cheez Whiz (regular or Mexican)
• 2 c. Minute Rice
• Shredded Cheddar for topping

Directions:

1. Saute onion in butter. Add soup and Cheez Whiz. After Cheez is melted add rice and defrosted broccoli.

2. put mixture in sprayed 9×13 dish

3. top with shredded cheddar

4. Bake at 375 degrees for 15 to 20 minutes until bubbly

My family will not forgive me if I fail to make this for Thanksgiving and Christmas. They will eat it with the meal and add a dollop to their dessert plate too!!

Source: Linda Coker (from RecipeThing user cokerlj) (from RecipeThing user earlyriser)

Ingredients:

• 2 Golden Delicious Apples, peeled, cored & chopped
• 3 bananas sliced
• 2 small cans Mandarin oranges drained
• 1 small can pineapple tidbits dined
• 1 few red cocktail cherries cut in half
• 1/2 cup pecans chopped (optional)
• 1 container Cool Whip

Directions:

1. Mix together in a pretty fruit bowl.

2. Stir in bananas and Cool Whip just before serving.