Thursday, May 30, 2019

{soups-salads-and-salad-dressings} BEEF NOODLE SOUP

 


* Exported from MasterCook *

BEEF NOODLE SOUP

Recipe By :Fox Valley Foodie
Serving Size : 6 Preparation Time :0:00
Categories : Main Course Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef chuck roast -- cut into 1/2" cubes
1/4 cup flour
1 tablespoon cooking oil
1 medium onion -- chopped
2 carrots -- chopped
2 stalks celery -- chopped
3 cloves garlic -- minced
7 cups beef broth
2 bay leaves
2 sprigs fresh thyme
1/2 teaspoon black pepper
2 1/2 cups Egg noodles
salt -- to taste

1. Toss the cubed beef with flour to ensure it is evenly coated.

2. Add oil to Dutch Oven set on medium high and heat till shimmering. Add beef, let cook without stirring until brown crust forms. Stir once to flip beef and brown again.

3. Remove beef from pot, turn down to medium heat, add additional oil if needed, and saute the onions until tender.

4. Once onions become tender, add carrots and celery and continue to saute until onions begin to turn golden.

5. Add minced garlic and cook until fragrant.

6. Add a splash of beef broth into the pot and scrap the bottom to loosen any cooked-on bond (burnt bits) at the bottom of the pot. Once fond has been incorporated into the broth and the beef back into pot, along with remaining beef broth, bay leaves, thyme, and black pepper.

7. Bring to a boil, then reduce to a simmer. Cover and cook for 3 hours, or until the beef is tender.

8. Add dry egg noodles in final 10 minutes of cooking (or length of time listed on the package instructions.)

9. Ladle soup into bowls and serve with freshly baked crusty bread.

Description:
"This Beef Noodle Soup has a luxuriously flavorful broth brimming with tender bites of beef, and hearty vegetables."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 427 Calories; 21g Fat (44.5% calories from fat); 34g Protein; 25g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 1574mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

__._,_.___
Posted by: Cheryl Bussing <gypsybussings@yahoo.com>
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Another Great Group of *~ Beth ~*

SPONSORED LINKS
.

__,_._,___
Posted by at No comments:

Wednesday, May 22, 2019

{soups-salads-and-salad-dressings} ARTICHOKE & TOMATO SALAD

 

ARTICHOKE & TOMATO SALAD

From: Peak of the Market (Winnipeg, Manitoba, Canada, 9/9/2017)

2 tablespoons red wine vinegar

1/2 teaspoon dijon mustard

1 minced garlic clove

1/4 cup olive oil

4 green onions, chopped

1 cucumber, coarsely chopped

5 tomatoes, coarsely chopped

1 - 14 oz can artichoke hearts, drained & quartered

2 hard cooked eggs, chopped

Salt & pepper to taste

Lemon juice to taste

1. In a large salad bowl, mix together the red wine vinegar, dijon mustard & garlic.

2. Gradually whisk in the olive oil.

3. In layers, add the onions, cucumbers, tomatoes & artichokes. Sprinkle the eggs over top.

4. Cover the bowl & refrigerate.

5. About 15 minutes before serving, toss the salad. Season to taste with salt, pepper & lemon juice.

Serves 6

__._,_.___
Posted by: pgeistfeld@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Another Great Group of *~ Beth ~*

SPONSORED LINKS
.

__,_._,___
Posted by at No comments:

{soups-salads-and-salad-dressings} Marinated Vegetable Salad

 

Marinated Vegetable Salad

Recipe by Paula Deen

Easy Level

10 MIN 10 Prep + Cook

8 Servings

1/2 cup olive oil

1/4 cup white wine vinegar

1 tablespoon Italian seasoning

1 tablespoon Dijon mustard

1 tablespoon minced garlic

3/4 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon black pepper

3 cups cauliflower florets

2 cups cherry tomatoes

1 cup bottled cherry peppers, halved

3 medium zucchini, cut into bite-size pieces

3 carrots, peeled and cut into bite-size pieces

1 small onion, thinly sliced

In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots and onion.

Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.

__._,_.___
Posted by: pgeistfeld@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (4)
Another Great Group of *~ Beth ~*

SPONSORED LINKS
.

__,_._,___
Posted by at No comments:

{soups-salads-and-salad-dressings} Mother-in-Law House Restaurant Pea Salad

 

Mother-in-Law House Restaurant Pea Salad

Apr 12, 2016  (0)

Special Request: Mother-in-Law House has sold pea salad for 35 years

Back in 1866, what's now the restaurant was built as a home with a dividing wall, one side for a man with a homesick French bride, the other for his mother-in-law.

Yield: About 4 cups

Scant 5 tablespoons mayonnaise

Scant 5 tablespoons sour cream

Scant ½ teaspoon white pepper

Scant 5 tablespoons diced celery

Scant 5 tablespoons salted Spanish peanuts, skins on

1 pound frozen petite green peas, still frozen

Notes: Scaling restaurant recipes for home kitchens is sometimes more art than science. To maintain the restaurant's exact proportions, this recipe calls for "scant" amounts, just use a little bit less than called for.

1. In a large bowl, stir together mayonnaise, sour cream and white pepper.

2. Stir in celery and peanuts, then frozen peas. Serve as soon as the peas have thawed or refrigerate until peas thaw.

 

Per serving (based on 8): 153 calories; 11g fat; 2.5g saturated fat; 7.5mg cholesterol; 4.5g protein; 10g carbohydrate; 3g sugar; 3g fiber; 216mg sodium; 16mg calcium.

 

Recipe adapted for home kitchens by the Post-Dispatch.

__._,_.___
Posted by: pgeistfeld@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Another Great Group of *~ Beth ~*

SPONSORED LINKS
.

__,_._,___
Posted by at No comments:

{soups-salads-and-salad-dressings} FRUIT SALAD

 

FRUIT SALAD

1 can or 3-1/2 c. fruit cocktail

1 (8 oz.) pkg. cream cheese

1 sm. lemon Jello

8 lg. marshmallows

3/4 c. chopped celery

1/4 c. chopped nuts

1/2 pt. whipping cream or 2 1/3 c. Cool Whip

Drain the fruit cocktail and heat the juice with the Jello and softened cream cheese and marshmallows. Cool mixture. When it starts to set, add to fruit, celery and chopped nuts. Refrigerate until thickened, about 1/2 hour. Beat whipping cream and fold in. It's now ready to be put into your favorite mold.

http://www.nancyskitchen.com

__._,_.___
Posted by: pgeistfeld@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (2)
Another Great Group of *~ Beth ~*

SPONSORED LINKS
.

__,_._,___
Posted by at No comments:

{soups-salads-and-salad-dressings} MANGO, BLUEBERRY, AND GINGER FRUIT SALAD

 

MANGO, BLUEBERRY, AND GINGER FRUIT SALAD

Gourmet August 2003

3.5/4 fork user rating

91% make it again

Active time: 15 min

Start to finish: 35 min

Total Time: 35 Minutes

YIELD: Makes 6 breakfast, brunch side-dish, or dessert servings

2 limes

1/3 cup water

1/3 cup sugar

2 large mangoes (2 1/2 lb total), peeled and cut into 1-inch pieces

3 cups blueberries (3/4 oz)

1/4 cup finely chopped crystallized ginger (1 1/2 oz)

Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze 3 tablespoons juice from limes. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.

Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.

__._,_.___
Posted by: pgeistfeld@yahoo.com
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
Another Great Group of *~ Beth ~*

SPONSORED LINKS
.

__,_._,___
Posted by at No comments:
Subscribe to: Posts (Atom)