he scallions, garlic and jalapeno with the vegetable oil.
Grill
8-quart kettle, place beef, marrowbone, 1 Tablespoon salt
Let meat go through meat chopper 4 to 6 times or more.
Add flour, salt and pepper; mix thoroughly.
Add egg and milk slowly, mixing constantly.
Form into small balls and drop into boiling water.
Cook 5 minutes.
Rinse with cold water in a strainer.
Do not cook too many meat balls at a time, about 10 to 12, depending on the size of pot.
(Can use dumpling for soup recipe with this.)
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
nd bones.
Take all soup, small amount at a time
Brown beef in soup pot with bacon strips.
Add other ingredients, except frozen vegetables and crab meat.
Cook 3 hours or until meat is tender.
Add rest of ingredients and simmer covered until vegetables are done.
If you want it hotter, add a few dashes of Tabasco sauce, or have it available on serving.
qts water in large soup pot, with beef, onion, garlic pepper and
Soak 1/2 pound garbanzos (chickpeas) overnight in salt water. Drain.
Add beans in soup pot with beef and ham bone and 2 quarts of water.
Cook slowly for 45 minutes.
Cut fat in liquid.
Add paprika and diced onion, fry slowly until the onion is light brown then add to the soup.
Add potatoes, saffron, salt and pepper. Cook until beans and potatoes are tender, then ladle into bowls with thin slices of Spanish sausage.
Peel and dice the carrots, celery and potatoes.
Cut the leeks and cabbage leaves into fine strips.
Saute the vegetables and soup bone in the butter.
Add the barley.
After a few minutes, pour in the bouillon.
Stick the onion with the clove and add to the soup, along with the bacon.
Simmer for 2 1/2 hours.
Remove the soup bone and onion from the soup.
Mix the egg with the cream; add to the soup.
Heat, but do not boil.
Season to taste with salt and pepper.
mall cubes.
Bring the soup stock to a boil in
Combine Soup Starter with beef, corn, potatoes, onion, celery, carrots and seasonings.
Add 8 cups of water.
Cook on medium for 1 1/2 hours.
Add tomatoes and cook 15 minutes longer on low heat. It makes a delicious stew for those cold winter days.
Combine soups and seasonings.
Mix well. Place roast in roasting pan. Pour soup mixture over roast.
Cover well.
Bake at 300\u00b0 for 2 1/2 to 3 hours.
This can be served over rice or creamed potatoes.
Brown ground beef with garlic powder (drain).
Add cottage cheese, Mozzarella cheese, salt and mayonnaise; mix well.
Cook manicotti shells as directed on package, drain and cool on wax paper.
Stuff each shell with beef mixture and place in lasagna-size baking dish.
Cover with spaghetti sauce.
Sprinkle with Parmesan cheese and oregano.
Cover with foil and bake at 350\u00b0 for 15 minutes.
Remove foil and bake another 10 to 15 minutes.
Have milk, eggs and water at room temperature.
Preheat oven to 400\u00b0.
Mix
flour and salt in a bowl.
Pour into a well in the center of the flour mix the milk.
Stir. Beat eggs until fluffy. Beat into the batter. Add water and beat well until large bubbles appear.
Pour batter into a 9 x 12-inch hot ovenproof baking dish with beef drippings or butter melted in it.
Bake for 20 minutes. Reduce heat to 350\u00b0 and bake about 10 minutes more.
Cut into squares and serve immediately.
0 minutes.
Puree the soup using an immersion blender, or
Place the beef in a large pot with enough water to cover. Bring
inutes.
Pour in the beef broth, vinegar, and lemon juice
nd render fat.
Add beef and brown.
Cut the
Cut beef into small cubes. Peel