How To make Reuben Soup2
1 lb Cooked corned beef
-brisket, trimmed 1/2 c Sauerkraut
1 Stick butter
1/2 c Flour
3 c Cream
2 c Milk
1 c Diced white onions
1 1/2 c Grated Swiss cheese
1/2 ts White pepper
3/4 ts Garlic salt
3/4 ts Onion powder
3/4 ts Celery salt
3/4 ts Lemon pepper
1/2 ts Salt
Dice or shred corned beef. Combine corned beef with sauerkraut and set aside. Melt butter in large soup pot over low heat. Add flour and heat 3-5 minutes, stirring constantly to cook flour and make a roux. Stir in cream and milk. Add onions. Increase heat to medium and continue cooking 7-10 minutes, stirring constantly, until soup thickens. Add cheese and stir to blend. Add white pepper, garlic salt, onion powder, celery salt, lemon pepper and salt. Add corned beef and sauerkraut. Stir until well-combined. Makes about 2 quarts, serving 4-6 people.
How To make Reuben Soup2's Videos
Roast Beef | Classic Southern Recipe | Faye Thompson | @southerncooking
Classic Southern Roast Beef
by Faye Thompson
Ingredients
3 lb beef roast
3 Tbsp shortening to brown roast
salt & pepper to taste
1 package Lipton Onion Soup
2 C hot water
1 can Campbell's Beefy Mushroom Soup
Directions
Brown beef roast on all sides. Cook for 1 hour in a pressure cooker. Let the steam out and add the following vegetables.
Vegetables
2 potatoes peeled
1 med size onion peeled
3 carrots peeled
Cut in larger than bit size. Put in cooker with roast and cook for another 30 minutes. I use a Ninja cooker.
You can also cook this roast in a slow cooker. Brown the same and cook for 8 hours low heat. You can add the vegetables in the last 2 hours of cooking.
#fayethompson #cooking #recipes #recipe #roastbeef #roast #beef
How to make homemade Kraut burgers. seasoned green beans, roasted sweet carrots | Cooking with April
1 lb of ground beef or Turkey
2 large onions
1 head of cabbage
Cooked ground beef or Turkey until done.
Season with salt and pepper
Once meat is completely done add in onion and cabbage together cook until both are done. Allow it to cool.
Roll out dough either homemade or store bought
As thin or thick as you prefer
Place mixture in palm of dough in your hand
Fold dough around the mixture and make sure the dough completely encompasses mixture.
Place on greased baking sheet bake on 350 degrees for 20-25 minutes or until crispness of your preference.
Sever with chips or salad or whatever your heart desires.
Enjoy.
Mini Pumpkin Pie/ Thanksgiving Special / كب كيك القرع الاحمر اليقطين/ #Recipe83CFF/ #thanksgiving
The Filling Ingredients:-
1 cup pumpkin puree
1/2 cup evaporated milk
¼-½ cup light brown sugar
1 large eggs
1/8 teaspoon salt
1/2 tsp vanilla
1 tsp pumpkin spice
One sheet pie ready crust
#pumpkinpie
#minipumpkinpie
#كب_كيك_اليقطين
-Mix all the ingredients together just to combine . don’t over mix the batter. This filling will make you 7 to 8 mini pumpkin pie.
-Unroll crusts on lightly floured surface. Using a small bowl or a cup or 4 inch round cookie cutter, cut rounds shape.
-Press dough rounds into cupcake pan sprayed with oil. Set aside.
-Pour filling into crusts, filling each almost to the top.
-Bake at 375 F for 25 to 35 minutes or until filling is set. Cool completely in pan on wire rack.
-Store in the tight lid container and refrigerate.
Enjoy :)
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Linditas Kitchen Chicken Soup #3
Slow Cooker Matzo Ball Soup
Here is what you'll need!
SLOW-COOKER MATZO BALL SOUP
Servings: 5-10
Ingredients
Soup
2 chicken breasts
1 cup onion, diced
2 stalks celery, chopped
2 carrots, chopped
1 teaspoon salt
½ teaspoon pepper
4 cups chicken stock
2 cups water
1 bay leaf
2 sprigs of thyme
Matzo Ball
1 cup matzo meal
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon pepper
¼ cup water
¼ cup vegetable oil
Topping (optional)
Dill
Preparation
Add all ingredients for the soup in the slow cooker and cook on low for 8 hours or high for 4 hours.
In the medium bowl, combine all ingredients for matzo balls. Mix well and refrigerate for 30 minutes to let the matzo absorb the liquid.
Make matzo mixture into balls and set aside or in the fridge until the soup is done.
Shred the chicken and place back into soup.
Add the balls into the soup and cook for 30 minutes.
Top it with dill or your choice of topping and enjoy!
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