Knifeandforksoup Recipes

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KNIFE AND FORK MEATBALL SANDWICHES



Knife and Fork Meatball Sandwiches image

Spinach provides a simple addition to this hearty meatball sandwich that's ready in 25 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

3/4 lb extra-lean (at least 93%) ground beef
1 box (9 oz) frozen spinach in a pouch, thawed, squeezed and patted dry with paper towels
1 slice whole wheat bread, torn into small pieces
1/2 teaspoon onion powder
1 teaspoon Italian seasoning or 1/2 teaspoon dried oregano leaves
2 egg whites
2 cups fat-free tomato pasta sauce
1 loaf (8 oz) French or Italian bread
1/3 cup shredded mozzarella cheese

Steps:

  • Heat oven to 425° F. Line 15 x 10 x 1-inch pan with foil, extending foil over short sides of pan.
  • In medium bowl, mix ground beef, spinach, bread crumbs, onion powder, Italian seasoning and egg whites. Press mixture into 8x6-inch rectangle in pan. Cut rectangle into 36 pieces; do not separate.
  • Bake 10 to 15 minutes or until centers of meatballs are firm and no longer pink and juice is clear. Drain; pat beef with paper towels to remove moisture. With sharp knife, cut into 36 meatballs.
  • Meanwhile, in 3-quart saucepan, heat pasta sauce. Add meatballs; stir to coat.
  • Cut loaf of bread lengthwise to but not through one long side; cut loaf into 6 sections. Place opened sections on individual plates. Spoon 6 meatballs with sauce onto each bread section. Sprinkle each with cheese. Serve immediately.

Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 35 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 590 mg, Sugar 10 g, TransFat 0 g

ITALIAN KNIFE-AND-FORK SOUP



Italian Knife-And-Fork Soup image

Make and share this Italian Knife-And-Fork Soup recipe from Food.com.

Provided by loof751

Categories     Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/2 lb sweet Italian sausage
1/2 lb hot Italian sausage
1/2 cup water
2 tablespoons olive oil
4 potatoes
1 red pepper
1 green pepper
1 red onion
4 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon rosemary
4 cups chicken stock
3/4 cup tomato paste
4 green onions, minced
1/4 cup grated parmesan cheese
1 cup crouton

Steps:

  • Slice both kinds of sausage. Combine with 1/4 cup water in a large saucepan. Simmer, covered, 4 minutes. Drain.
  • Brown the sausage in the saucepan. Remove, discard drippings, and wipe pan clean with a paper towel.
  • Slice the potatoes thinly. Cut the red and green peppers into thin strips. Chop the onion.
  • Heat the olive oil in the saucepan. Saute the potatoes, peppers, onion, garlic, oregano, and rosemary in hot oil for 5 minutes.
  • Stir in the chicken stock, tomato paste, 1/4 cup water, and sausage. Cook, covered, for 10 minutes, stirring occasionally. Season with salt and pepper.
  • To serve, ladle into soup bowls and top with green onion, parmesan cheese, and croutons.

Nutrition Facts : Calories 481.6, Fat 21.9, SaturatedFat 6.9, Cholesterol 41.4, Sodium 1270.9, Carbohydrate 48.3, Fiber 6.2, Sugar 10.3, Protein 24.7

KNIFE AND FORK SOUP



Knife and Fork Soup image

This is a really good soup that uses convience products for a delicious homemade result. Easy to make just throw in the crock pot and serve with a crusty bread and a green salad.

Provided by mandabears

Categories     One Dish Meal

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (10 1/2 ounce) cans condensed bean with bacon soup
16 ounces diced tomatoes
20 ounces southern style hash browns
2 cups water
1 cup sliced carrot
1 cup sliced celery
1/2 teaspoon chili powder
1 lb smoked sausage, sliced

Steps:

  • Put all ingredients in a crock pot.
  • Stir well.
  • Cook on low for 8 hours.

EMERIL'S KNIFE AND FORK OPEN-FACED SANDWICH



Emeril's Knife and Fork Open-Faced Sandwich image

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 4 open-faced Sandwiches

Number Of Ingredients 14

1 egg
1 tablespoon Creole mustard
1 lemon, juiced
2 teaspoons chopped garlic
1 tablespoon prepared horseradish
1 cup vegetable oil, plus extra for frying potatoes
Salt
Freshly ground black pepper
8 slices (1/2-inch thick) Italian bread
1/4 cup butter, at room temperature
3 pounds roasted pork butt
16 slices Meunster cheese
2 pounds new potatoes, thinly sliced, soaked in water and drained
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • For the white remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish. Process until smooth. With the machine running and in a steady stream, add the oil until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled.
  • Spread each side of the bread with the butter. Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden. Remove from the griddle. Spread each piece of the bread with the white remoulade. Mound about 1/3 of a pound on the meat on each piece of bread. Lay 2 slices of the cheese on top of each mound of meat. Place each piece of bread on a baking sheet. Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes. Fry the potatoes in a little hot oil in a saute pan until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper. To serve, place 2 open-faced sandwiches on each plate. Garnish each with a pile of potatoes and parsley.

STEAK SANDWICH...KNIFE AND FORK REQUIRED



Steak Sandwich...Knife and Fork Required image

Provided by Rachael Ray : Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 10

1 sheet puff pastry, defrosted, kept chilled (recommended brand: Pepperidge Farm puff pastry sheets, 1 box comes with 2 sheets 9 1/2 by 9 1/2 inches)
Salt and pepper
1 1/2 to 2 pounds beef skirt steaks
2 tablespoons extra-virgin olive oil, plus some for drizzling
2 cloves garlic, chopped
2 springs rosemary, leaves removed and finely chopped
1 small bunch thin asparagus
1/2 cup crumbled blue cheese
1 large bunch arugula, trimmed of stems, cleaned and roughly chopped
3 tablespoons balsamic vinegar, eyeball it

Steps:

  • Preheat oven 400 degrees F.
  • Preheat a grill pan or outdoor grill on high. With a sharp knife, cut the thawed but chilled puff pastry sheet in to 4 squares and arrange on a cookie sheet and sprinkle with a little salt and pepper.
  • Cook the puff pastry according to package directions, or until golden brown all over, about 12 to 15 minutes.
  • While the puff pastry is cooking, season the skirt steak with extra-virgin olive oil, garlic, rosemary, salt and pepper. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute.
  • While the steak is cooking, trim the woody ends off a small bunch of asparagus. Drizzle with extra-virgin olive oil and season with salt and pepper. As soon as the steak is off the grill and resting, add the asparagus to the grill.
  • Grill the spears turning frequently until the asparagus is tender, about 4 to 5 minutes. Remove the asparagus from the grill and cut into large 2-inch pieces.
  • In a bowl, toss together the grilled chopped asparagus, crumbled blue cheese, and chopped arugula. Season the mixture with balsamic vinegar, salt and pepper.
  • Slice the rested steak thinly across the grain. Top each golden brown puff pastry square with some steak slices. Top the steak with the asparagus salad and serve.

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