Albondigas Soup I Recipe

London Buck

| Drink Master

Cooking receipe to make London Buck under category Drink Master. You may find some video clips related to this receipe below. 2 oz Gin Juice of 1/2 Lemon Ginger AlePour gin and lemon juice over ice cubes in highball glass. Fill with ginger ale and stir.[tubepress mode='ta

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Claridge Cocktail

| Drink Master

Cooking receipe to make Claridge Cocktail under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Gin 3/4 oz Dry Vermouth 1 tbsp Apricot-flavored Brandy 1 tbsp Triple SecStir with ice and strain into cocktail gl

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salmon and scallop mousse

| General Recipes

Cooking receipe to make salmon and scallop mousse under category General Recipes. You may find some video clips related to this receipe below.salmon and scallop mousse150g fresh scallops 259g fresh salmon 1 egg white300ml fish veloute (qv)300ml double cream salt and cayenne pepperjuice of lemon Dic

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warm berries on toast with jersey cream

| General Recipes

Cooking receipe to make warm berries on toast with jersey cream under category General Recipes. You may find some video clips related to this receipe below.warm berries on toast with jersey cream 750ml ruby port125g caster siigar12 vairilla pods split lengthwaystwist of pepperstrip of lemon zest25g

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Type: Albondigas Soup I Free Cooking Recipe – Mexican

the best!

Ingredients / Directions
1 pound lean ground beef
1/4 pound pork sausage
1 onion
chopped
1 egg
beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup(s) milk
1/4 cup(s) chopped fresh basil
1/2 cup(s) cornmeal
6 (14 ounce) cans beef broth
1 (8 ounce) jar salsa
1 onion
chopped
2 (14.5 ounce) cans peeled and diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 cup(s) white rice Mix together beef broth
salsa
1 onion
tomatoes
dried basil
oregano
and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g.
Campbell”s)
eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
Combine ground chuck
sausage
1 onion
egg
salt
1/4 teaspoon pepper
garlic powder
milk
fresh basil
and cornmeal
and mix well. Form into tiny
bite-size meatballs.
Add meatballs and rice to broth. Simmer
covered
very slowly for 1 to 1 1/2 hour(s).

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