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.)
NOTE: of course the game meat should be Elk. The computer would not take it when I tried to enter it.
Make your favorite dumpling recipe up for six people.
Mix the first four ingredients, shape lightly into patties or small cakes and sear in fat in hot frying pan until well browned; remove cakes.
Stir flour into dumplings in pan, add water, tomato juice and chili sauce and bring to a boil.
Return patties to pan and drop 1 tablespoons dumpling mixture on top of each, cover tightly and cook 10 minutes. Approximate yield: 6 portions.
o the pot. Bring the soup to a simmer and then
eat to medium. Stir in flour, dried onion, salt, pepper, and
Boil chicken and remove from stock.
Mix together the flour and boiling chicken broth.
This makes wet dough.
Put 1 1/2 cups flour on bread board and as soon as the dough is cool enough to handle, work in the flour. Roll a little thicker than pie dough and cut into 1 or 2-inch strips. Turn them over and let dry for about 15 minutes.
Saute 1 diced onion in butter and add this to boiling broth. Drop in dumplings and cook 15 to 20 minutes.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
Mix 4 cups water, chicken bouillon powder, potatoes, carrots, celery, onion and peppers in a large pot.
Bring to a boil.
Cover and simmer 20 minutes or until vegetables are tender.
In a separate bowl, mix flour, salt, pepper and 1 cup water together until smooth.
Stir flour mixture into soup.
Continue stirring until soup thickens.
Add milk and heat through.
Makes a large pot.
Combine soup, 1/4 can water and baking soda.
Soak raisins in hot water.
Mix everything, except flour and tomato soup mixture. Add tomato soup mixture and mix.
Serves 12 to 16.
ortillas are thoroughly incorporated into soup stirring occasionally to keep from
Heat first four ingredients in large saucepan until vegetables are soft, around 20-25 minutes.
Meanwhile make dumplings.
Mix flour and salt then rub butter with fingertips until mixture resembles breadcrumbs.
Mix in milk.
Drop golf ball size dumplings into pot.
Cover and simmer for 20 minutes. DO NOT LIFT LID.
Serve hot.
Preheat oven to 375\u00b0.
In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix.
Simmer, covered, for 5 minutes.
Stir in flour, blended with cream and Worcestershire sauce.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats.
Bake for 15 minutes, or until heated through.
Makes 6 servings.
Coat a large non-stick skillet with non-stick vegetable spray coating.
Place over medium-high heat.
Add onions to skillet; cook until onions are translucent and beginning to caramelize, about 10 minutes.
Add to Crock Pot along with beef broth, flour, mushrooms, onion soup mix and white pepper.
Cover; cook on low 7 to 9 hours.
Read more: http://healthy.food.com/recipe/guilt-free-onion-soup-crock-pot-275840#ixzz1Q34QezSj.
issolve a tbsp of flour with the soup in a bowl and
Make a sauce of butter, flour and mushroom soup.
Add cheese and seasonings.
Pour over beans and top with buttered bread crumbs.
Cook at 350\u00b0 until bubbly and crumbs are lightly browned.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 450\u00b0.
In shallow baking or roasting pan, thoroughly blend all ingredients, except potatoes.
Add potatoes and turn to coat thoroughly.
Bake, stirring occasionally, for 60 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped parsley.
Makes about 8 servings.
Also terrific with Lipton onion recipe soup mix.
Thaw and squeeze dry the spinach.
Set aside.
In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
Stir in spinach and water chestnuts.
Put mixture in serving bowl and top with remaining Parmesan cheese.
Chill for at least 3 hours.
Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.
Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
In large skillet, melt butter and stir in golden onion recipe soup mix thoroughly blended with sugar and cumin.
Add nuts and cook over medium heat, stirring constantly, 5 minutes or until nuts are thoroughly coated with soup mixture and golden brown. Serve warm or spread nuts on baking sheet to cool.
Store in airtight container up to 2 weeks.
Makes 2 1/2 cups.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.