Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
Place beef, soup bone, salt and 4 quarts of water in
Brown ground beef and onions; drain.
Add all other ingredients.
Bring to boil; simmer for 1 1/2 to 2 hours.
In a 5 or 6-quart soup kettle or Dutch oven, combine beef, water and bouillon cubes.
Heat to boiling; skim off foam.
Reduce heat to medium-low; cover and simmer 1 hour.
Remove beef and cut into bite-size pieces, discarding any bone and fat.
Return beef to pot.
Add carrots, onion, celery, barley, salt and pepper. Heat to boiling.
Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until barley is tender.
Stir in spinach (or Swiss chard) last 15 minutes of cooking time, if desired.
Cook the ground beef and onions, drain, stir in sauce mix, water, bay leaf, salt, pepper and tomatoes (with Liquid).
Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 10 minutes, stirring occassionally. Add the noodles and veg, cover and cook for a further 10 minutes.
Brown beef and onions in small amount of fat; drain.
Combine remaining ingredients in large kettle.
Add beef and onions. Simmer for 1 hour.
Yields 6 to 8 servings.
Season the beef as desired.
Heat the
Brown ground beef and onion in a large skillet. Drain off fat.
In a 3 1/2-5 quart crock pot, combine meat mixture and remaining ingredients.
Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
Wash beef; pat dry with paper towels.
celery, parsley, potatoes, beef, and tomatoes with their liquid and broth.
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In a 5-quart Dutch oven, over high heat, cook ground beef and onion until all pan juices evaporate and meat is well browned, stirring frequently.
Add stewed tomatoes and next 6 ingredients. Heat to boiling.
Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
Add frozen mixed vegetables; over high heat, heat to boiling.
Reduce heat to low; cover and simmer 10 minutes longer or until vegetables are tender, stirring occasionally.
Makes about 12 cups or 6 main dish servings.
In a 3-quart saucepan, cook ground beef and onion until meat is browned and onion is tender.
Drain off excess fat.
Stir undrained tomatoes, corn, carrot, green pepper, mushrooms, bouillon granules, oregano, 3 cups water and dash of pepper into the cooked meat mixture.
Bring to boiling.
Reduce heat.
Cover and simmer about 15 minutes or until vegetables are tender, stirring occasionally.
Makes 5 servings.
Brown beef and onion in large pot.
Stir in all other ingredients.
Cook over medium heat until macaroni and vegetables are soft, about 20 to 30 minutes.
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onion, green pepper and celery to Dutch oven and saute until tender, about 8 minutes.
Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt and pepper, thyme, bay leaf and 2 cups water.
Bring to boiling.
Reduce heat and simmer, covered, for 1 1/4 hours. Add vegetables and cook as directed for Savory Beef and Vegetable Stew.
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
ake the onion soup, heat 4 tbsp oil and the butter in
Heat oil in a large Dutch oven over moderate heat. Add beef in batches and sear for 1-2 mins. Transfer to a heatproof bowl.
Add onion and garlic to pan and cook, stirring, for 2 minutes. Add remaining vegetables and cook, stirring, for 5 minutes. Add cumin and beef. Cook and stir for 1 minute or until fragrant.
Stir in stock, 3 cups water and barley. Bring to a boil. Reduce heat; simmer, partially covered, for 1 hour 30 minutes or until beef is tender. Stir in parsley. Season to taste and serve.
Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
Saute mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes.
(About 8 minutes).
Remove beef and set aside.
Add celery