Best 5 Scrabble Soup Recipes

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Scrabble soup, also known as alphabet soup, is a fun and easy-to-make dish that's perfect for kids and adults alike. It's made with small pasta letters, vegetables, and broth, and can be customized with a variety of ingredients to suit your taste. This article provides three delicious recipes for scrabble soup, each with its own unique flavor profile. The first recipe is a classic scrabble soup made with chicken broth, carrots, celery, and peas. The second recipe is a vegetarian scrabble soup made with vegetable broth, spinach, tomatoes, and zucchini. The third recipe is a spicy scrabble soup made with beef broth, bell peppers, onions, and chili powder. All three recipes are easy to follow and can be made in under an hour. So grab your favorite bowl and spoon, and let's get cooking!

Here are our top 5 tried and tested recipes!

SCRAPPLE



Scrapple image

I use a pig's head without the jowls here. I use the jowls to make jowl bacon or guanciale. This results in somewhere around 2 pounds of pig bits once you cook the head and chop it all up. You can use any selection of pig bits, but you need collagen, so a head or pig's feet are necessary.

Provided by Hank Shaw

Categories     Breakfast

Time 4h10m

Number Of Ingredients 15

1 pig's head, with or without the jowls
3 carrots, chopped
1 large onion, chopped
3 to 6 bay leaves
1 tablespoon juniper berries, crushed ((optional))
1 tablespoon black peppercorns, cracked
1 tablespoon freshly ground black pepper
1 tablespoon salt
1 tablespoon savory
2 teaspoons Bell's poultry seasoning ((optional))
1 teaspoon dried thyme
1 teaspoon ground white pepper
1/2 teaspoon cayenne
2 heaping cups cornmeal
1/2 cup buckwheat flour

Steps:

  • Set the pig's head in a large kettle and cover it with water. Bring this to a boil and skim off all the scum that floats to the surface. When this is done, add the carrots, onion, bay leaves, juniper and black peppercorns. Simmer this, adding more water if the level drops below the pig's head, until the meat wants to fall off the bone, about 3 hours.
  • Carefully remove the pig's head and pick off all the meat and random bits. I toss the eyes and the palate, which aren't very tasty. Chop everything up very fine, and combine with the spice mix in a bowl.
  • Strain your pig broth and pour about 10 cups into a large pot. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. Add salt to taste. Cook this, stirring often, about 30 minutes.
  • Add the chopped pig bits in with the mush and stir well to combine. If you happen to be using the unflavored gelatin, now is when you would add it. Let this all cook for 10 minutes or so.
  • Pour this into loaf pans, or a terrine pan. While not strictly necessary, it will make the scrapple easier to remove if you line the pan with plastic wrap first. Pack it in well. Let it cool to room temperature uncovered, then cover it with plastic wrap and refrigerate overnight before slicing and frying.

Nutrition Facts : Calories 129 kcal, Carbohydrate 6 g, Protein 14 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 497 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SCRAPPLE



Scrapple image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 6

1 pork heart
1 pound meaty pork ribs or bones
2 pounds pork liver
4 cups roasted cornmeal
2 1/2 tablespoons salt
2 tablespoons freshly ground black pepper

Steps:

  • Trim the fat from around the top of the heart and remove the sinews. Cut the heart into 4 pieces and put it in a heavy stewing kettle with the meaty bones and liver. Add 3 quarts of water, cover and simmer gently for 3 hours until the meat falls from the bones.
  • Strain the broth into a clean pot. Discard the bones and put the meat through a coarse grinder. Grind the heart and liver as fine as possible and combine the 2 meat mixtures.
  • Bring the broth to a simmer. Combine the cornmeal and the seasonings and gradually add to the boiling broth, stirring constantly. Reduce heat to medium and add the meat mixture. Stir until everything is well mixed. Cook slowly for 30 minutes, stirring almost constantly so it does not stick to the bottom, as it will be quite thick.
  • After 30 minutes it is ready to pour. Rinse 9 small breadpans with cold water or grease them and pour the scrapple to the top of the pans. Set the pans to cool and when cool refrigerate until the next day.
  • When ready to eat, unmold the scrapple onto a cutting board and cut into 1/4-inch thick slices. Melt fat in a skillet and fry the slices until brown and crusty on both sides. Serve immediately with or without maple syrup.
  • The loaves can be unmolded and frozen but will keep refrigerated for about 1 week.

TOFU SCRAMBLE



Tofu Scramble image

This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don't skip the splash of water - it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.

Provided by Ali Slagle

Categories     beans, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 (14-ounce) block firm or extra-firm tofu
1 tablespoon low-sodium soy sauce or tamari
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons canola oil
2 scallions, trimmed and thinly sliced

Steps:

  • Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)
  • In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.
  • Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.
  • Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.

SOUTHERN SCRAPPLE



Southern Scrapple image

When it comes to regional recipes, this certainly fits the bill. Scrapple is a breakfast staple in this area. -Rusty Lovin, Greensboro, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 10

1/2 pound bulk pork sausage
4 cups water
1 cup grits
1 teaspoon salt
1 teaspoon pepper
Dash cayenne pepper
1/4 cup butter, cubed
1 cup shredded cheddar cheese
Additional butter
Maple syrup

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, bring water to a boil. Gradually add the grits, salt, pepper and cayenne, stirring constantly until thickened. Stir in butter and cheese until melted. Stir in sausage. , Press into a greased 9x5-in. loaf pan. Cover and refrigerate for 1 hour or until cool., Remove scrapple from pan; cut into 1/2-in. slices. In a skillet, cook scrapple in butter until browned on both sides, adding more butter as needed. Serve warm with syrup.

Nutrition Facts : Calories 141 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 497mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

SCRABBLE



Scrabble image

Make and share this Scrabble recipe from Food.com.

Provided by andypandy

Categories     Candy

Time 1h25m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 9

6 cups popped popcorn
2 cups miniature shredded wheat cereal (shreddies or chex)
2 cups Cheerios toasted oat cereal
1 1/2 cups salted peanuts
1/2 cup butter
1 cup brown sugar
1/4 cup corn syrup
1/4 teaspoon baking soda
1 teaspoon vanilla

Steps:

  • Melt butter in a large saucepot.
  • Stir in the corn syrup and brown sugar.
  • Mix well over medium heat stirring well to dissolve.
  • Bring to a boil.
  • When a full boil across the top time now and boil 5 minutes without stirring.
  • Remove after the five minutes and add vanilla, and baking soda.
  • Have the cereals, corn and nuts in a buttered roasting pan, and drizzle hot mixture over all.
  • Toss and coat well.
  • Bake in a 250 degree oven for 1 hour, stirring every 12 minutes.
  • Cool on cookie sheets.
  • Store in an air tight tin.

Nutrition Facts : Calories 533.8, Fat 33.3, SaturatedFat 10.3, Cholesterol 30.5, Sodium 531.5, Carbohydrate 53.6, Fiber 5.2, Sugar 31.2, Protein 11.9

Tips:

  • Use a variety of vegetables. The more vegetables you use, the more nutrients your soup will have. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
  • Don't be afraid to experiment with different herbs and spices. A little bit of chili powder, cumin, or garlic powder can add a lot of flavor to your soup.
  • Add some protein to your soup. This can be done by adding beans, lentils, chicken, or beef. Adding protein will make your soup more filling and satisfying.
  • Make sure your soup is well-seasoned. Taste your soup as you cook it and adjust the seasonings as needed. A good rule of thumb is to start with a small amount of salt and pepper and then add more to taste.
  • Let your soup simmer for a while. This will allow the flavors to meld together and develop. The longer you simmer your soup, the better it will taste.

Conclusion:

Scrabble soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover vegetables and protein. With a little creativity, you can create a scrabble soup that is tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give scrabble soup a try. You won't be disappointed!

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