MACARONI SOUP
Hong Kong style macaroni soup with ham (火腿通粉) is the food that runs deep through my memories. It invoked many childhood moments when I was living in Hong Kong with my family.
Provided by KP Kwan
Categories Breakfast
Time 1h20m
Number Of Ingredients 10
Steps:
- Prepare the chicken broth by simmering the bones with water for one hour over low heat.
- Skim away the scum floating on the surface.
- Filter the broth through a wire mesh strainer and a cloth bag to get the clean broth. Season the broth with salt and pepper to taste.
- Cook the macaroni until al dente according to the instructions on the packaging. Drain the macaroni and mix it with some oil to prevent the pasta from sticking together.
- Pan-fried two slices of ham of your choice (or use luncheon meat), then cut into slices or strips.
- Bring the amount of broth you need to boil. Add a tablespoon of the frozen bean.
- Place the macaroni in a bowl. Ladle the chicken broth over it. Put a sunny-side-up egg and ham into the bowl. (Alternative: hard-boiled egg and luncheon meat slices). Garnish with thinly sliced scallion and serve.
Nutrition Facts : Calories 976 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 454 milligrams cholesterol, Fat 48 grams fat, Fiber 3 grams fiber, Protein 86 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 3159 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
PASTA WITH TOMATO AND PEAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
- Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
MACARONI SALAD WITH PEAS
I love macaroni salad, but wanted something a bit lighter. I looked through a lot of recipes and combined the best of all, and added my special touch--this was a big hit even among folks who don't normally like macaroni salads. The peas are the real surprise.
Provided by CACOOK
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse, and transfer to a bowl.
- Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl; mix well. Pour over pasta.
- Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined.
- Chill in the refrigerator for 2 to 3 hours before serving.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 25 g, Cholesterol 5.9 mg, Fat 9.2 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 93.1 mg, Sugar 3 g
SPLIT PEA SOUP WITH PASTA
I got this recipe from a bag of peas and added the spagetti the way my mother in law does. It makes for a very hardy and yummy soup.
Provided by NYSally
Categories One Dish Meal
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sort and rinse peas.
- In a large pot combine all ingredients except spagetti.
- Bring to a boil.
- Reduce heat, cover and simmer until peas are tender, about 2-3 hours. Adding water if necessary.
- In the meantime cook spagetti until al dente, and drain.
- After soup has finished cooking and peas are tender add spagetti and cook about 5 minutes longer.
- Serve topped with hot sauce and croutons if desired.
BEEF MACARONI SOUP
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.
Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 357mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
PEAS AND PASTA SOUP
Make and share this Peas and Pasta Soup recipe from Food.com.
Provided by Boomette
Categories Onions
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil at medium heat. Add onion, garlic and carrot. Cook, stirring often, for about 5 minutes or until onion has softened.
- Add stock and pasta. Bring to boil. Reduce heat to low and let simmer for 8 minutes.
- Add small peas and bring to boil again. Reduce the heat to low and let simmer 3 minutes. When ready to serve, sprinkle each serving with parmigiano.
Nutrition Facts : Calories 230.7, Fat 7.4, SaturatedFat 1.5, Cholesterol 9, Sodium 521.3, Carbohydrate 28.5, Fiber 3.9, Sugar 10.2, Protein 12.5
ITALIAN PASTA AND PEAS
If your family doesn't care for peas, substitute frozen green beans or broccoli. By stirring in cubed cooked chicken or ham, this becomes a mouthwatering main dish with little effort.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the water, milk and butter; bring to a boil. Stir in pasta and sauce mix. Cook over medium heat for 8 minutes, stirring occasionally. , Stir in the peas, mushrooms and oregano; cook 3-4 minutes longer or until pasta is tender. Remove from the heat. Sauce will thicken upon standing.
Nutrition Facts : Calories 190 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 574mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
MAC AND CHEESE AND PEAS
Steps:
- Bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. When you have 1 minute of cook time left, pour in the frozen peas. Drain and set aside.
- Melt the butter in a large high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the cream cheese and break up until smooth. Add the white pepper and ground mustard. Remove from the heat, add the bourbon if using and whisk to combine until fully incorporated. Stir in the Cheddar and American cheeses and cook until all the cheese is melted, 2 to 4 minutes. Taste and add salt as needed.
- Add the cooked pasta and peas to the cheese sauce and stir to thoroughly combine. Taste again and salt and pepper as needed before serving.
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