Knife And Fork Soup Recipes

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KNIFE AND FORK SOUP

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



Knife and Fork Soup image

Steps:

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

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

ITALIAN KNIFE-AND-FORK SOUP

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



Italian Knife-And-Fork Soup image

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

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

EMERIL'S KNIFE AND FORK OPEN-FACED SANDWICH

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 4 open-faced Sandwiches

Number Of Ingredients 14



Emeril's Knife and Fork Open-Faced Sandwich image

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.

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

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