Marc Richards

Hi there!  I'm Marc. This is my little corner of the web.
Here's a few small things you should know about me:

Sometimes I post funny stuff for you to read.  

I love food, so every Friday, I share a recipe of my own, or one that I've found online, etc. If you have a recipe you'd like to share, you can post it here!

Here's a couple of my favorite sites: 
ShouldIWearPantsToday.com and IsItLunchtimeYet.com.
Please enjoy them! :)

 


 

Posts from September 2013


Foodie Friday: Ravioli Soup
So, I was struggling to come up with a recipe to launch "Foodie Friday" and this one floated into my mind last night. I adapted it a little from a recipe I found in one of those over-priced recipe magazines you see at the check-out in the grocery store. It has been awhile since I made it, but it is SOOOOOO good. It combines two of my favorite things... soup and ravioli!  Let me know how you like it!

RAVIOLI SOUP
Ingredients:

1 pound very lean ground beef
2 cups water
2 cans (one 28oz, one 14.5oz) tomato puree (use crushed tomatoes for a chunkier soup)
1 can tomato paste (6oz)
1.5 cups chopped onion
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. onion salt
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme
1 package (9oz) of REFRIGERATED cheese ravioli.
1/4 cup grated Paremsan cheese
Shredded Parmesan Cheese

Instructions:

  • Brown the ground beef, drain.  Add the water, tomato puree (or crushed tomatoes), tomato paste, onion, parsley, garlic and seasonings.
  • Bring to a boil, then reduce heat.  Cover and simmer for 30 minutes.
  • In a separate pan, cook ravioli to package directions and drain.  Add to soup and heat.  Stir in the grated Parmesan cheese.
  • Serve hot.  Garnish with shredded Parmesan cheese.
Makes 10 servings.

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