Delilahs Minestrone Recipes

DELILAH WINDER'S SEVEN-CHEESE MAC AND CHEESE

Steps:

• Preheat the oven to 325 degrees F. Lightly butter a 4-quart rectangular baking dish.
• Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm.
• Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined.
• Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot.

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

CLAUDETTE'S MINESTRONE

Steps:

• In a large pot combine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
• Transfer soup to a food processor or blender and puree until smooth. Return to pot and stir in the pasta. Cook until pasta is done. Serve with Romano or Parmesan cheese, if desired.

DILL MINESTRONE SOUP

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a bowl; drizzle lightly with olive oil and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, Canadian bacon, garlic, Worcestershire sauce and half of the dill and cook, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes.
• Add the mixed vegetables and 1/4 cup water to the pot; cover and cook until beginning to soften, 4 minutes. Add the broth, 2 cups water, 1 teaspoon salt, and pepper to taste. Bring to a high simmer and cook, uncovered, until the vegetables are tender, 12 to 15 more minutes. Stir in the pasta and the remaining dill; season with salt and pepper.
• Divide the soup among bowls. Top with the sour cream and sprinkle with paprika. Serve with rolls.

LUCINDA'S MINESTRONE

Steps:

• Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more.
• Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency -- it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil.

DELILAH WINDER'S MACARONI AND CHEESE RECIPE - (5/5)

Steps:

• Preheat oven to 325F Melt butter and set aside In a bowl,beat eggs until yolks and whites are blended well, set aside With the macaroni still warm, mix in the melted butter, velveeta and 1/2 quart of half and half. mix until smooth and creamy. Add remaining half and half, all grated cheeses, eggs, salt and pepper. stir all ingredients until smooth and creamy. Pour into your favorite large deep-baking dish (rectangular works well).Bake for 1 hour until golden brown. optional;halfway through baking add more cheddar cheese on top.

DELILAH'S MINESTRONE

Steps:

• Saute celery, onion, carrots, and garlic in olive oil until carrots are beginning to soften (about 8-10 minutes)
• In large stock pot, combine kidney beans, chick peas, peas, tomaotes, tomato sauce, beef stock, and the sautéed celery, carrots, onion and potatos and stir.
• Add parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper.
• Simmer, stirring occaisionally, for 1 to 1/2 hours, or until potatos and carrots reach desired consistency.
• While simmering soup, prepare macaroni according to package directions.
• Serve soup with desired amount of the cooked macaroni.