Showing Tag: ""soup"" (Show all posts)

Chicken Noodle Soup Great for the Winter Cold!

Posted by Penny Moline on Tuesday, November 1, 2011, In : Soup 
Onions 2 1/2 pounds
Carrots small dice 1 1/2 pound
Celery 1 1/2 pound
Chicken stock 2 1/2 gallon
Noodles ( precooked) 1 pound
Parsley for garnish
Chicken cooked and diced 2 pounds

Sweat vegetables in butter or oil, until the onions are transparent.  Add stock and chicken, simmer for 30 minutes.  Add Noodles.  Garnish with parsley. 



Adjust seasoning with salt and pepper, Franks Red Hot, Lemon juice to taste

Continue reading ...
 

Pasta Fagioli Soup

Posted by Penny Moline on Tuesday, November 1, 2011, In : Soup 

Navy beans 20 ounces
Italian ground meat 1 pound

bacon strips 1/4 inch cut
onions 2 pounds
celery small dice 1 pound
Carrots 1 pound
Garlic 1 Tablespoon
olive oil 1 Tablespoon

Stock 2 gallon
Pasta pre cooked 12 ounce
salt and pepper to taste
Marinara 1 quart
parmesan 2 ounces
parsley 2 tablespoon

Cook Italian gound meat until browned and drained.  Reserve
Saute bacon in olive oil until crisp.  Reserve
Add vegetables to bacon fat and cook until tender drain fat
Add stock and simmer for 30 mintues
Add pasta, bea...


Continue reading ...
 

Tortellini Soup

Posted by Penny Moline on Tuesday, November 1, 2011, In : Soup 
Onions 1 pound
Garlic 1 Tablespoon
Celery small dice 1 pound
Carrots small dice 1 pound
Zucchini cubed 1/2 pound
Chicken Stock 2 gallons
Tortellini 1 pound
Parmesan Cheese 12 ounce
Parsley 1/2 cup
Salt and pepper to taste

Sweat vegetables, (except zuchini )add stock and simmer. 
Parboil tortellini
Add Tortellini and zuchini to soup
adjust seasoning
add parmesan cheese at service time
garnish with parsley
Continue reading ...
 
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Showing Tag: ""soup"" (Show all posts)

Chicken Noodle Soup Great for the Winter Cold!

Posted by Penny Moline on Tuesday, November 1, 2011, In : Soup 
Onions 2 1/2 pounds
Carrots small dice 1 1/2 pound
Celery 1 1/2 pound
Chicken stock 2 1/2 gallon
Noodles ( precooked) 1 pound
Parsley for garnish
Chicken cooked and diced 2 pounds

Sweat vegetables in butter or oil, until the onions are transparent.  Add stock and chicken, simmer for 30 minutes.  Add Noodles.  Garnish with parsley. 



Adjust seasoning with salt and pepper, Franks Red Hot, Lemon juice to taste

Continue reading ...
 

Pasta Fagioli Soup

Posted by Penny Moline on Tuesday, November 1, 2011, In : Soup 

Navy beans 20 ounces
Italian ground meat 1 pound

bacon strips 1/4 inch cut
onions 2 pounds
celery small dice 1 pound
Carrots 1 pound
Garlic 1 Tablespoon
olive oil 1 Tablespoon

Stock 2 gallon
Pasta pre cooked 12 ounce
salt and pepper to taste
Marinara 1 quart
parmesan 2 ounces
parsley 2 tablespoon

Cook Italian gound meat until browned and drained.  Reserve
Saute bacon in olive oil until crisp.  Reserve
Add vegetables to bacon fat and cook until tender drain fat
Add stock and simmer for 30 mintues
Add pasta, bea...


Continue reading ...
 

Tortellini Soup

Posted by Penny Moline on Tuesday, November 1, 2011, In : Soup 
Onions 1 pound
Garlic 1 Tablespoon
Celery small dice 1 pound
Carrots small dice 1 pound
Zucchini cubed 1/2 pound
Chicken Stock 2 gallons
Tortellini 1 pound
Parmesan Cheese 12 ounce
Parsley 1/2 cup
Salt and pepper to taste

Sweat vegetables, (except zuchini )add stock and simmer. 
Parboil tortellini
Add Tortellini and zuchini to soup
adjust seasoning
add parmesan cheese at service time
garnish with parsley
Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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