ADVERTISEMENT
- Real Recipes from Real People -

ISO: Minestra (and Thank you for Ping)

Misc.
I was so happy to find this. My grandmother's turkey stuffing was ping and the recipes posted without cream cheese come closest to it. Thank you. We also called ravioli "ravieu" and I haven't heard that in a long time. Grandparents were from Piemonte and Genoa. Does anyone have a recipe for minestra which is a "dryish" soup with elbow pasta, beans and all kinds of other stuff with locatelli cheese all over it. I hated it as a kid and I would die to taste it again.
MsgID: 0313137
Shared by: Lorraine
In reply to: Recipe(tried): Ping!!! (ravioli filling)
Board: International Recipes at Recipelink.com
  • Read Replies (20)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • One-Dish Chicken Chow Mein
  • ONE-DISH CHICKEN CHOW MEIN "This all-in-one combination tastes great served on crunchy chow mein noodles." 3/4 cup sliced celery 1 medium onion, chopped (about 1/2 cup) 1 tablespoon vegetable oil 2 cups cut-up coo...
  • Skiers' Sweet and Sour Stew
  • SKIERS' SWEET AND SOUR STEW 3 tbsp vegetable oil 2 lb round steak, cut into 1-inch cubes 2 cups peeled and sliced carrots 2 cups chopped onion 1 large green bell pepper, cut into 1-inch squares 1 (15 oz) can tomato ...
  • Mother In Laws Mary Mc-Kisses Cookies
  • MOTHER IN LAWS MARY MC-KISSES COOKIES 1 cup graham cracker crumbs 1/4 cup butter, melted 1 cup packed coconut 1 (12 oz) pkg good quality chocolate chips 1 cup crushed nuts (I like pecans) (optional) 1 (14 oz) can s...
  • Baked Pasta
  • BAKED PASTA 3/4 cup olive oil 1 pound rigatoni or penne 2 cans (28 oz each) crushed tomatoes (or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick*) coarse salt and freshly ground pepper 1/2 cup fres...
  • Mazzio's Ranch Dressing (quantity recipe)
  • MAZZIO'S RANCH DRESSING As a manager of Mazzios here in Oklahoma (that has now closed and sold) It was 3.25 oz of Griffth Foods chuckwagon buttermilk ranch seasoning along with 64 oz of Mayo and 64 oz of buttermilk....
  • Steel-Cut Oat Sausage Crumbles (no meat)
  • STEEL-CUT OAT SAUSAGE CRUMBLES Gluten-free, soy-free, oil-free "This is one of my favorite staples and I keep some in the freezer all the time for last minute pizzas. The spices give it a traditional Italian sausage f...
ADVERTISEMENT
  • Boiled and Baked Virginia Ham for Sam
  • BOILED AND BAKED VIRGINIA HAM Oven temperature: 190 degrees C (375F) Preparation time: 15 minutes Cooking time: 20-25 minutes per pound + 30 minutes These directions apply to Virginia ham that has been cured for a...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Minestra (and Thank you for Ping)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!