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cooking.nytimes.com
Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
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Condensed tomato soup and beaten egg are combined with ground beef, rice, chopped onion, parsley, and seasonings. The mixture is formed into meatballs, and simmered in a covered skillet with additional soup and Worcestershire sauce for 20 to 30 minutes.
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Onions are sauteed in butter and then layered with crushed potato chips, mushroom soup and cheese.
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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Turkey and tofu are baked into a juicy loaf, and drizzled with a brown sugar and soy sauce glaze.
www.chowhound.com
This easy soup recipe echoes the flavors of a loaded baked potato by puréeing potatoes cooked in milk, and adding butter, bacon, sour cream, cheese, and chives.