29 ingredients beef soup Recipes

needed : 5 quart slow cooker, lean ground beef, onion, chopped, salt, pepper, water, potatoes, peeled and cut into 3/4-inch cubes, italian diced tomatoes low-sodium, undrained, low sodium v8 juice, chopped celery, sliced carrots, sugar, dried parsley flakes, dried basil, bay leaf

onion, chopped, garlic cloves, minced, olive or canola oil, reduced- sodium beef broth or vegetable broth, black beans, rinsed and drained, diced tomatoes ( no salt added ), picante sauce ( try to find reduced-sodium), uncooked spiral pasta, green pepper, chopped, chili powder, ground cumin, reduced-fat sour cream

meatballs : you all know how to make, extra virgin olive oil, eggs, beaten, grated italian romano cheese, italian parmigiano cheese, homemade italian bread crumbs, fresh italian parsley, chopped, minced garlic, worcestershire sauce, light cream or milk, lean ground beef, hot italian sausage, spices for meat, freshly ground black pepper, ground allspice, nutmeg, cinnamon, sea salt, combine the above and work all of the ingredients to incorporate completely, dried oregano, leaves fresh basil, chopped, arugula chopped, chopped italian parsley (for final garnish), shredded italian parmigiano-reggiano (sprinkle before serving), ingredients for the soup, e. v. olive oil, carrots, chopped (an italian wedding soup staple), onion, diced, celery, garlic, sliced thinly, balsamic vinegar, dry sherry , madeira, cooked crisp bacon, chicken stock, cooked white beans, orzo

meat loaf ingredients, ground beef, egg, breadcrumbs, onion, chopped , to taste, salt, pepper, tomato soup, sauce ingredients, tomato soup, water, vinegar, mustard, brown sugar

lean ground beef, onion, quartered, frozen mixed vegetables, condensed condensed cream of mushroom & garlic soup, dried marjoram, salt and pepper, refrigerated mashed potatoes

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

extra lean ground beef, vegetable juice, frozen mixed vegetables

lean beef, cubed, olive oil, onions, potatoes, carrots, frozen mixed vegetables, frozen corn, frozen green beans (optional), frozen peas (optional), diced tomatoes, garlic cloves, minced, celery seed, beef stock, salt and pepper, barley (optional), head cabbage

beef chuck (i prefer a leaner piece) or 2 lbs round roast (i prefer a leaner piece), low sodium beef broth, cream of mushroom soup, onion soup mix, flour

lean ground beef, onion, chopped, diced tomatoes, undrained, beef broth, water, celery ribs, thinly sliced, carrots, halved and thinly sliced, whole peppercorns, dried thyme, salt, quick-cooking barley, minced fresh parsley

beef brisket, dry onion soup mix, lots of coarsely ground pepper, this is so easy for a party...hassle free, and you can depend on a delicious tasting brisket

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

wide egg noodles, ground beef, beef gravy, lipton onion soup mix, cream of mushroom soup, sour cream

macaroni and cheese mix (kraft or like), milk, butter or 1/4 cup margarine, salt, divided, lean ground beef (90/10 or above is best), onion, chopped finely, measured amount your preference, cheddar cheese, grated and divided, mushroom soup, milk or 1/2 cup half-and-half cream, worcestershire sauce (or less , your preference), pepper, mushrooms, sliced and drained (ingredient is optional)

ground beef, onion, sliced finely, pepper, salt, condensed tomato soup, soup can water, raw rice (or a tad more), cabbage, shredded

fresh kale, stew beef, linguica (as spicy or mild as you like), potatoes (your favorite ) i like red! canned new potatoes work in a pinch, just don tsp add them til near the end., carrots are equivalent of tiny carrots, salt & pepper to taste, beef bouillan, amounts given are my best guess...the recipe i got from my mom didn tsp include any specific amounts , only the ingredients

sliced onions, garlic clove, minced, butter or 3 tbsp margarine, all-purpose flour, beef broth (6 cans 14 1/2oz cans), tomato puree, red wine vinegar, worcestershire sauce, sugar, dried oregano, tarragon, ground cumin, salt, pepper, diced green peppers, diced tomatoes, diced carrots, sliced fresh mushrooms, cooked mini meatballs, cubed cooked chicken, diced cooked ham, kielbasa, sliced and browned, shredded cheddar cheese, garbanzo beans, sour cream, chopped fresh parsley, crouton, popcorn

sweet onion, thinly sliced, garlic, minced, butter or margarine, all-purpose flour, beef broth, tomato puree, red wine vinegar, worcestershire sauce, granulated sugar, dried oregano, dried tarragon, ground cumin, salt and ground black pepper to taste, hot pepper sauce, ingredients your guests bring