stirring, for 1 minute. Add barley and stir well. Add tomatoes
Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
he carrot, celery and pearl barley, turn up the heat and
Place mushrooms, barley, water, kombu, and ginger in
In a soup pot, boil the barley in 2 quarts of soup stock, 12 to 15 minutes.
Cook vegetable in separate pot to your own satisfaction (hard or soft).
Then put them into the barley soup. If soup becomes too thick, add water.
Leftover beef, smoked Ham or sausage (smoked butt is the best) can be cut up into small pieces and added to the soup before serving.
**I like to simmer on low for a couple hours and continue to stir it.
raising steak and the pearl barley and split peas to the
wait like me!
Best devoured FRESH and STEAMING HOT
Brown cubed meat in hot fat.
Place meat, water and seasonings in soup kettle.
Cook with cover slowly for 1 hour.
Add barley; cook another hour.
Cool and skim off excess fat.
Puree tomatoes. Add carrots, celery, onion, tomatoes and string beans.
Cook 45 minutes.
Best if made over 2 days.
Throw in 2 beef bouillon cubes if short on meat.
In a large pot brown beef with onion.
Drain fat and add remaining ingredients.
Simmer for 45 minutes until barley is tender.
Serves 6 to 8.
This is a thick soup.
(Best when made a day or two ahead of time.)
Brown beef with onion.
Drain any excess fat & could rinse off if want to really get fat out.
Add to large pot with the water and beef base and seasonings.
Start heating it up while chopping all the veggies.
Add veggies as you go.
Rinse off the barley and put in the soup.
Let simmer very low for 2-3 hours for best results.
Will want to stir often as it will stick.
I often keep adding water and more beef base as needed to keep it to the right consistency because it will thicken up as the water evaporates while simmering.
Cook onion and garlic until sauteed well. Set to the side.Combine water and broth and cook barley according to directions on package. Juice lemon then add juice to cooking barley. When you can start to see a little of the barley through the water, add the cooked onions and garlic. Barley should be tender but not mushy or crunchy-hard. Add parsley to barley and fold mixture in until even through out. Parsley may wilt a bit due to heat. You may wait to add parsley until you are ready to serve -- But don't let it get cold.
For barley risotto, heat 1 tbsp oil
Whisk mayonnaise in bowl until smooth. Mix in buttermilk, cheese and vinegar.
Place barley in strainer, rinse under cold water. Combine barley, 8 cups water and 2 t salt in medium saucepan, bring to boil. Reduce heat to medium-low, paritally cover and simmer until barley is just tender, stirring occasionally, about 30 minutes. Drain.
Mix barley, corn, peppers and 1/2 cup onions in bowl. Add 1 cup dressing. Season with salt and pepper. Transfer to serving bowl. Chill. Top with remaining green onions. Pass remaining dressing.
f boiling salted water, cook barley until tender, about 20 minutes
n medium heat put in barley for approximately 3-10 min
Add barley, then onion and carrots to
Cook rinsed barley in water, stock, and dried
Note:
The best bet is to buy shoulder or top sirloin London broil; remove all visible fat and grind it yourself.
Brown ground chuck and drain well.
Combine all ingredients except peas.
Bring to a boil and simmer for a couple of hours, checking vegetables for tenderness.
Add the peas during the last half hour of cooking time.
Also, check the flavor of the soup and add more seasonings, to taste, if necessary.
Tastes best if made a day ahead.
Preheat the oven to 500\u00b0F Mix all ingredients until smooth.
Generously grease a baking sheet (a 12-inch pizza pan works well). Pour the batter onto the sheet - bread should be 12 inches in diameter.
Bake for 15 minutes, until bread is firm and golden brown.
Cut into wedges, and serve hot with butter or cheese. This is definitely at its best shortly after it has been baked.