178914 pata baka filipino pork beef soup vegetables Recipes

vegetable oil, pork chops, condensed cream of chicken soup, condensed cream of celery soup, milk, uncooked instant rice, butter

vegetable oil, beef stew meat, meaty beef bones (such as beef shank bones), celery stalks, chopped, onion, chopped, pearl barley, water, beef broth, diced tomatoes in juice, frozen corn kernels, frozen sliced okra, bay leaves, garlic powder, frozen peas, hot pepper sauce

extra lean ground beef, carrots , sliced crosswise into thin slices, italian herb seasoning (or 1/2 tsp. each dried oregano and basil ), beef bouillon cubes or beef bouillon granules, water, vegetable juice, instant minced onion, bay leaves, sugar, garlic salt , to taste, black pepper, macaroni pasta, frozen corn , red bell pepper, celery, and black bean medley or 1 (14 oz) package similar frozen mixed vegetables, frozen cut green beans, thawed

vegetable oil, boneless pork, cut into bit-size pieces, celery, chopped, sweet red peppers or 1/4 cup green pepper, chopped, onion, chopped, egg noodles, cooked and drained, cream of mushroom soup, undiluted, cream of chicken soup, undiluted, cream-style corn, milk, salt, pepper, saltine, crushed, butter or 3 tbsp margarine, melted

ground beef, stewed tomatoes, tomato sauce, water, frozen mixed vegetables, dry onion soup mix, white sugar

boneless beef sirloin steak or beef top round steak, vegetable oil, broccoli flowerets, onion, cut into wedges, garlic powder, condensed cream of broccoli soup or campbell s condensed 98% fat free cream of broccoli soup, water, soy sauce, hot cooked egg noodles

potatoes, ground beef, cooked and drained, condensed cream of chicken soup, undiluted, condensed vegetable beef soup, undiluted, salt

stew meat, cut in 1/2 inch cubes, diced tomatoes, tomato soup, carrot, diced, onion, diced, stalk celery, chopped, frozen mixed vegetables, beef bouillon cube, salt and pepper, potato, diced (optional), head cabbage, shredded (optional)

lean ground beef, water, stewed tomatoes, frozen mixed vegetables (10 oz), tomato sauce, onion soup mix, sugar

beef broth, canned, cooked ham, chopped, onion, finely chopped, carrot, chopped, celery, diced, dried thyme, oregano (optional), elbow macaroni, raw, pork and beans in tomato sauce

pork chops, salt, water, frozen mixed vegetables (i like the carrot/cauliflower/brocolli blend), butter or 2 tbsp margarine, scalloped potato, cream of celery soup, milk, dried basil, worcestershire sauce

mrs grass hearty soup mix (homestyle beef vegetable), ground beef, corn, green beans, tomato sauce, tapatio salsa picante sauce, water

vegetable oil, boneless pork shoulder, cut into 1-inch cubes, yellow onions, quartered, carrots, cut diagonally into 1-inch slices, garlic cloves, minced, chicken stock or 1 cup chicken broth, beef stock or 1 cup beef broth, dried sage, ground allspice, salt, pepper , to taste, russet potatoes, peeled and quartered (about 1 1/2 lb.), mushrooms, dried prunes, tart apples, peeled, cored, and quartered, all-purpose flour, water

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.

lean beef, veal (knuckle-trim), cube beef, water, salt, onions, quartered, whole carrots, turnip, leaf mace, cinnamon stick, thyme, marjoram, summer savory, bay leaves, ground pork or 1/2 lb beef, onion, chopped, salt, pepper, ground allspice, flour, milk, egg, butter, water, salt, flour, eggs, beef consomme, sliced cooked carrot, frozen, cooked fresh peas

vegetable oil, ground pork, ground sirloin, onion, finely chopped, garlic, finely chopped, seeded chipotle in adobo sauce, finely chopped , plus couple spoonfuls sauce, ground cumin (scant palmful), coriander (scant palmful), unsweetened cocoa powder, ground cinnamon, salt and freshly ground black pepper, tomato paste, mexican beer (recommended : negra modelo), beef stock, chicken stock or water, milk, quick cooking polenta, butter, generous tbsp honey, shredded cheddar or smoked cheddar cheese

water chestnuts, ground lean pork, peeled and minced fresh ginger, ground white pepper , to taste, soy sauce, cornstarch, salt to taste, serve as the first course of a traditional chinese dinner or alone as a light nutritious supper., meatballs : finely chop 12 of the water chestnuts. reserve the remaining ones for garnish. combine the pork, ginger, chopped water chestnuts, soy sauce, cornstarch, salt and pepper. mix well and form into balls 3/4 inch in diameter. these may be made in advance and frozen. be sure to thaw completely in refrigerator before poaching., soup, vegetable stock, chicken stock, salt, freshly ground black pepper, watercress chopped, green onions, finely chopped

beef , strips, oil, cream of mushroom soup, water, lipton recipe secrets garlic and herb soup mix, nutmeg, penne pasta or 4 cups bow tie pasta or 4 cups rotini pasta, sliced mushrooms, sugar snap peas or 1 cup frozen mixed vegetables, grated parmesan cheese (or to taste)