Recipe #16: Hot Egg Drop Soup
Serves 3 to 4
Ingredients:
1 piece, large egg, lightly beaten
1 piece, small zucchini
2 cups vegetable stock / broth
½ cup water
3 Tbsp. Kombu or nori flakes
1 Tbsp. ginger, grated
1 Tbsp. light soy sauce
¾ Tbsp. extra virgin olive oil
2 tsp. rice vinegar
¼ tsp. red pepper flakes
black pepper, to taste
½ cup scallions, roughly chopped, for garnish (optional)
Directions:
1. Using Blade C, turn the zucchini into thin zoodles. Slice into 4-inch long strands. Set aside.
2. To make the soup: pour oil and ginger in a large saucepan set over high heat. Stir fry the ginger until aromatic (about a minute) before adding in the red pepper flakes, soy sauce, vegetable broth, vinegar, and water.
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black pepper
Directions:
1. To make the meatballs: except for the olive oil, combine all the ingredients in a large mixing bowl. Mix only until the oats are well incorporated. Do not overwork the meat.
2. Line a baking sheet with parchment paper. Roll the beef mix into 1½ inch thick meatballs. Let the meat rest on the baking sheet for at least 30 minutes before cooking. Chill in the fridge if possible.
3. When you are ready to cook, pour the olive oil in a skillet set over medium heat.
4. Shallow fry the meatballs in batches, flipping often until most of the sides have browned. Place the partially cooked meatballs into a separate bowl. Repeat this step until all the meatballs are seared.
5. To make the stew: set the slow cooker on the highest setting. Place all the vegetables and fruits into the slow cooker pot (apple, carrot, celery, onion, potato, sweet potato and tomatoes.)
6. Pour in the beef stock.
7. Gently drop each meatball into the beef stock. Put the lid on.
8. Turn down the slow cooker to its lowest setting and let the stew cook for another 3 hours.
8. Partially remove the lid. Let the stew cool down for at least 10 minutes.
9. To serve: prepare the zucchini using Blade A. Make 6 inch-long flat noodles. Place a handful of noodles in a deep
Place three tablespoon of the mix into shells made from aluminum foil. Set shells in a double boiler over a medium flame for one
Add the water and bouillon cube to the pork and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. Add the uncooked pancit noodles and soaked vermicelli. Simmer over
jalapeño, salt, and milk to the pressure cooker. Lock on the lid and bring to
Step 2: Chop the Onions and the tomatos and put them in a bowl.Afterwards,mix them with soft cream chesse and add cilantro and spices.
Add chicken broth and egg noodles. Bring to a boil then reduce and cook on low 10 minutes. Add milk and mix well. Cook broccoli according to package directions and drain. Add cheese and broccoli to noodles. Cook until cheese is melted, stirring often. Makes 10 servings. For more recipes see my blog A Dash Of Salty
heat, and boil until tender. Drain the potatoes, and let them steam off for about 10
Bake them in the oven for 10 minutes until it is cooked and flakes easily if you press it with a knife.
3. In a small bowl, place the chives, extra virgin olive oil and season before mixing
First, you spread out your ingredients on the table, open up all the packages. Then you get your pot and fill it up with water, halfway to the top. Take your meat, place it in the pot and let it boil for three hours until its tender. Be sure to add lots of salt to the meat, this will help tenderize the meat. Peel and clean all the chiles (anchos and guaillo), make sure you remove all the seeds and the veins. If you have sensitive eyes or skin, I would advise that you get some gloves and don’t touch your eyes (they are very hot and will dye your skin red and burn). Then take the chiles and pass them through a pan of oil. Boil the chiles in a separate pot from the meat. After this put the chiles in a blender and blend them with the four cloves of garlic and more salt. Separate
The first step in anything you cook is to check your pantry, fridge, and/or freezer for all materials. The second step to prepare this dish is to place your 4 quart skillet on the burner (Usually the burner with more surface area.) Next, you will want to place your two pounds of ground meat in the skillet. Now, turn the knob until it is in the medium to high heat range. (Careful around stove it will be undoubtedly hot.) After heating up the stove you should preheat the oven to 325°. Then, you want to grab your spatula (hard plastic spatulas do not bend as easily) and stir and chop up the ground meat. Once the oven
Add the chicken or cut it into large pieces and cook to 2 or 3 minutes each side or until browned.2nd Step: For the second pan, add dry white wine and cook for 1 minute then add sauce and stock. Place chicken into the pan and bring it to the boil. Then reduce the heat in medium to low and cook the chicken for 20 minutes covered. Then 35 minutes uncovered until the chicken and sauce are thickened.3rd Step: Add olives for last 5 minutes and meanwhile, cook the beans in a saucepan of boiling water for 4 minutes. Lastly, serve it with the chicken.
Add the broth into a double steam pot, add the fish slices, mushrooms, and herbs, and steam the entire dish on medium heat for an hour. Once the hour is up, add the pinch of salt to taste and it’s ready to serve.
Soak the olives in the olive oil over night. Throw all the ingredients in a blender or food processor and process until it reaches the consistency of pesto or tapenade.
Simmer and keep simmering for about 20 minutes or more, depending on how soft you want them.
In a skillet, heat the olive oil over medium heat. Add garlic into it, stir and cook for 30 seconds.