Chickpea and Pork Rib Soup Recipe - A Northern Italian All Saints' Day Tradition
This Chickpea and Pork Rib Soup Recipe is a Northern Italian dish traditionally served on All Saints' Day, and legend holds that those who eat this will be blessed with good fortune! In this recipe, I use Pork Chops instead of Pork Ribs, and I do not shred the pork. This makes for a hearty meal filled with chickpeas, also known as garbanzo beans. It's perfect for All Hallows Eve or All Saints Day.
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0:00 Introduction
0:31 What is Allhallowtide?
4:24 Preparing Ceci con le Costine
20:48 Preparing Croutons
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
My Favorite Matzo Ball Soup | Home Movies with Alison Roman
SOUP SEASON came early folks. We're celebrating with a deeply flavorful, comforting bowl of Matzo Ball Soup showered in fresh dill, celery, and on occasion carrots. It’s the best soup we know. Come for the chicken broth tutorial (all-purpose!), stay for the easier-than-you-think matzo balls.
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Sweet Enough: A Baking Book
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 A new era
0:10 Home Movies with Alison Roman
0:20 Intro to Matzo Ball Soup
2:06 Preparing the matzo balls mixture
7:28 Making the chicken broth
14:20 Preparing the garnish
15:55 Forming and cooking the matzo balls
18:45 Adding the matzo balls to the broth
19:10 Finishing the Matzo Ball Soup
#matzoballsoup #matzo #matzoballs
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DP: Michael Ormiston
B Cam: Sean Ryan
Sound: Yves Albaret
Editor: Grace Palmer
Cookin' Cheap 611 - Roman Holiday
From the Blue Ridge PBS archives - Cookin’ Cheap was a popular comedy cooking show that was produced from 1980-2002. For most of its run it was hosted by Laban Johnson and Larry Bly who prepared recipes and shared a lot of laughs. The show was recorded straight through with no stops and no rehearsals so if the guys dropped or burned it, the viewers saw it. @BlueRidgeStreaming
Roman Holiday Bake
This recipe for Roman Holiday Bake is from my childhood. A classic Moms casserole here! Noodles covered in a creamy cheesy, tomato sauce with sausage and ground beef. If you want to know how to make Roman Holiday Bake, check out the video. I have also learned some call this Church Casserole! Thanks for checking out Cooking with Chris! Follow my on Twitter for more updates about me and the channel and don't forget to subscribe!
Recipe: Roman Holiday Bake
Cooking with Chris - Youtube
1/2 Pound Italian Sausage
1/2 Pound Ground Beef
1 onion (Chopped)
Half Bag Egg Noodles
1 Can Condensed Tomato Soup
1 Can Condensed Cheddar Cheese Soup
1/2 Cup Milk (2% or whatever you have)
1 Teaspoon Oregano
Block of Sharp Cheddar for topping
Parsley for topping
Preheat the oven to 350º and have a 13x9 casserole dish ready to go. Get a pot of boiling water for the egg noodles and cook as the package suggests. In a skillet on medium heat add the chopped onion, sausage and ground beef and cook till the meat is browned and fully cooked. Drain excess fat and set aside.
In a large mixing bowl combine the tomato soup straight out of the can with the cheddar cheese soup and the milk. Once combined add the egg noodles and stir until well coated. Then add the cooked meat and onion. Stir and put in the 13x9 pan. Top with freshly shredded cheddar and parsley. Cover with foil and bake for 45 minutes. Enjoy!
Alison Roman's Caramelized Shallot Pasta | NYT Cooking
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Alison’s newest pasta recipe is as easy as caramelizing tons of shallots with garlic, tomato paste, red-pepper flakes, and, naturally, anchovies. Needless to say, it’s delicious.
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The 2023 Alison Roman Thanksgiving Special Has Arrived | Home Movies with Alison Roman
It’s that time of year: The most delightful time of year, Thanksgiving time, the reason I do what I do. It's giving...Thanks! This year, we’re addressing the age old question: how do I please everyone? My answer (when it comes to Thanksgiving and most things, really): you can’t. But this menu comes very close and we're giving (some of) the people what they (mostly) want: Slow roasting turkey in lots of fat, doing gravy AHEAD of time, making potatoes TWO ways (mashed and crushed), roasting squash that's just the right amount of sweet and forcing you to make A Very Crunchy Salad. We’re doing it all! There's also green beans, PIPING FRESH Dilly Rolls and a gorgeous 2-ingredient cranberry sauce (but also the canned stuff is great). Still hungry? Stay tuned for the Caramelized Maple Tart that is the best of a Pecan Pie and Pumpkin Pie without being either.
Thank you, Fresh Direct for sponsoring Home Movies this week and making this Thanksgiving the stress-free one it is! Follow the link below to order all the ingredients you need to make this very same, practically perfect menu:
#thanksgiving #turkey #roundstuffing #nostress #alisonroman
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VIDEO CHAPTERS:
00:00 We've been talking about this for months
00:22 Hello, welcome to Home Movies
03:24 It’s time to talk turkey
06:25 Shout out Fresh Direct
08:13 Back to turkey
10:18 It’s time to talk dessert
14:05 It’s time to talk cranberry sauce
17:04 Dry out your bread for your stuffing
18:16 David’s giving Gilligan
18:58 It’s time to make the gravy
22:27 It’s time to talk turkey: day 2
25:25: We’re squashing
28:20 It’s time to talk mashed potatoes
35:17 Green beans (hold on to the tail!)
39:48 It’s time to talk stuffing
44:38: More potatoes: potato gratin
47:37 Bonus turkey wings
49:27 It’s time to talk salad
53:15 Out of the oven, off the heat, and no one’s stressed
55:35 Adult Thanksgiving
CREDITS:
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Sean Ryan
B-Cam: Erron Francis (@viewsfromtheattic)
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Editor: Alec Cohen (@alec_cohen)
AE: Ben Vigus (@@123456789ben)
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