How To make Italian Minestrone Soup with Coke
2 1/2 lb Blade chuck roast, or
- meaty soup bones 2 1/2 qt Water
2 ts Salt
1 sm Onion
1/2 c Celery leaves
1 md Bay leaf
2 sl Bacon, diced
1 1/2 c Kidney beans,
- cooked or canned 1/2 c Green beans,
- fresh and chopped 1/2 c Celery, diced
1/2 c Green peas,
- fresh or frozen 1/2 c Zucchini, thinly sliced
1/2 c Carrots, thinly sliced
1/4 c Onion, diced
1/4 c Parsley, chopped
1 md Clove garlic, minced
1/2 c Elbow macaroni, (2 oz)
6 oz Tomato paste, (1-6 oz can)
1 c COCA-COLA
1 tb Olive oil
1 tb Worcestershire sauce
1 tb Italian seasoning
1 t Salt
1/4 ts Black pepper
Parmesan cheese, - grated, optional
In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat.
Place over low heat while preparing the rest of the ingredients. Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts, or 12 servings.
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I love a Sunday roast of beef, but I have to have it perfectly done. I've gone through many methods of cooking roasts, but this has to been one of the best fail proof methods I've ever come across. It works perfectly every time.
In this video we show how to cook this perfect roast beef done to medium rare. The process is straight forward, simple, and fair proof. First, seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. Then, coat the roast with olive and then rub the spices into all sides. Another note is to make sure the meat be at room temperature, so I leave mine out for about 4 to 6 hours.
Next, place the vegetables of your choice into the bottom of the roasting pan. The roast is placed on the top baking tray. Put the roast and vegetables into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 2.2 pounds, so I left it about 13 minutes or so. After about 13 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 35 - 40 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
While the roast is resting, we demonstrate how to make a fantastic garlic gravy.
For the full printable recipe, visit:
During the cooking process, the meat does release juices which is used to make a beautiful gravy.
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