ORANGE YOU GLAD IT'S THANKSGIVING SOUP
A Rachael Ray original recipe that is just over the top! If you love butternut squash soup like I do this is a must try recipe. 10/20/12 ---Made this soup for our Sweetest day dinner and made some parmesean sticks to go with it. I also served curried chicken cups too. It is such a flavorful soup with the squash & orange juice...
Provided by Kimberly Biegacki
Categories Other Soups
Time 35m
Number Of Ingredients 13
Steps:
- 1. Here is the boxed frozen squash that I picked up.
- 2. Place your butter in a large skillet and heat till sizzling then add add onion, carrots and chilies cook till tender, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
- 3. Transfer the mixture to a food processor or a blender. Puree till smooth.
- 4. Pour into a soup pot and add the frozen butternut squash puree, the chicken broth and stir to combine. Bring to a boil, then lower the heat and let simmer for 10 minutes.
- 5. Ladle soup into bowls and garnish with fresh grated nutmeg, chopped thyme and orange zest.
ORANGE-GINGER CARROT SOUP
Steps:
- Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
- Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
- In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.
ORANGE YOU GLAD
Bitters add bracing structure to this sweet juice cocktail. If you can't find orange bitters, just use regular cocktail bitters.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Juice the carrots, then the orange, following your juicer's specific settings for each. Combine the juices with the orange liqueur and bitters in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a tall glass filled with ice. Garnish with a maraschino cherry.
THANKSGIVING TONIGHT
Provided by Rachael Ray : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 425 degrees F.
- Bring water to a boil in large pot for pasta. When the water boils wait until meatballs go into oven. When meatballs have been in oven 4 to 5 minutes, season water with salt, add spaghetti and cook to al dente. Drain pasta and keep warm.
- Soak stuffing with about 1 cup stock in small bowl until softened, a couple of minutes.
- Place turkey in mixing bowl and season with salt and pepper. Add apple, lemon juice, celery, onion, poultry seasoning, egg and stuffing and mix until just combined. Line a baking sheet with parchment paper. Form meat mixture into 16 (2-inch) balls, drizzle with some olive oil and roast until cooked through, firm and golden, about 12 minutes.
- While meatballs roast, heat a couple of tablespoons olive oil in large skillet, add mushrooms and thyme and cook over medium-high heat until tender and season with salt and pepper. Make a well in the center of the pan, add the butter, and when melted, whisk in the flour. Cook for 1 minute then whisk in about 2 cups stock and Worcestershire sauce. Reduce heat to low and cook for a few minutes to thicken the sauce, then stir in cream.
- Toss pasta in a large serving bowl with the meatballs, sauce and cheese. Garnish with parsley and serve.
ORANGE YOU GLAD IT'S THANKSGIVING SOUP
This is one of Rachael Ray's recipes. I made it for Thanksgiving this year and it was a big hit. It is very creamy and perfectly seasoned with just a hint of orange.
Provided by Denise in da Kitchen
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a soup pot over medium-high heat.
- Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter.
- When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper.
- Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
- Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat.
- To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning.
- Bring to a boil, then lower the heat and let simmer for 10 minutes.
- Grate some fresh nutmeg and stir to combine.
- Ladle soup into bowls and garnish with chopped thyme and orange zest.
Nutrition Facts : Calories 139, Fat 4.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 285.5, Carbohydrate 22.3, Fiber 2.8, Sugar 7.3, Protein 4
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