Beef Rice Consomme Food

BEEF CONSOMMé

Steps:

• Gather the ingredients.
• In a big ceramic bowl, whisk the peppercorns, egg whites, and eggshells until the mixture turns foamy. Reserve.
• Pulse together in a food processor the tomatoes, celery ribs, and ground beef. Pulse until it's just incorporated.
• In a large stockpot, combine the vegetable-beef mixture and the egg mixture, with the veal stock, thyme, and salt. Bring to a boil, stirring constantly.
• Once all the solids have formed the raft on top, remove a piece of the raft on the side to allow you to see if all the impurities have risen to the top of the pot. Reduce the heat and simmer, without stirring, for 30 to 40 minutes. Do not disturb the raft as this might make your consommé cloudy.
• Once the cooking time is done, remove the pot from the heat and strain the liquid through a fine-mesh sieve lined with a double layer of cheesecloth . Discard the solids. Alternatively, ladle out all the consommé at the bottom by gently and slowly pressing the hole in the raft. In this version, you will also need to strain the liquid through a sieve lined with cheesecloth. If your strained consommé still has particles in it, pass it through a clean cheesecloth again.
• Serve hot and enjoy.

CONSOMME RICE

Steps:

• MAKING 1. In a bowl add ingredients like uncooked regular rice, butter, beef consomme and undiluted water and spread it on a 3-quart casserole. 2. Bake the mixture at 350 for about 1 hour. SERVING 3. Serve the dish after garnishing with parsley.

STICK OF BUTTER RICE

Steps:

• Preheat the oven to 400 degrees.
• In an 8x8 baking dish add the rice, onion soup, beef broth and butter, then stir well.
• Cover and bake for 30 minutes.
• Remove foil and bake for an additional 30 minutes.

CONSOMME RICE

Steps:

• 1. Preheat oven to 350deg.
• 2. Melt butter in 1.5QT round CorningWare or Pyrex dish.
• 3. Add rest of ingredients. Stir briefly.
• 4. Cover and cook for 1hr.
• 5. Stir before serving. Enjoy!

BEEFY RICE

Steps:

• Place all ingredients in 1 quart baking dish.
• Stir well.
• Bake 25 minutes at 325 degrees.
• Stir and continue baking for additional 25 minutes.

SAVORY CONSOMME RICE

Steps:

• Preheat oven to 350 degrees.
• Saute onion and mushroons in butter.
• Add rice, consomme, water, salt, pepper, parsley, and garlic powder.
• Pour into greased two quart pyrex dish. Cover and bake one hour at 350 degrees.

RICE CONSOMME

Steps:

• Preheat oven to 350F.
• In a 2 quart oven safe (preferably) glass dish, add in the Rice.
• Using a measuring cup, Beef Consomme then top it up with water until the liquid measures 2 cups. Pour over the rice.
• Continue to add the Mushrooms, Water Chestnuts and dot top with pats of the Butter.
• Pop it in the oven covered with foil for 40 minutes. Check rice to see if the liquid has been absorbed.
• Uncover for the last 20 minutes to lightly brown. Carefully remove from oven and give it a stir.

BAKED RICE WITH MUSHROOMS

Steps:

• Place stick of butter in 11 x 13 casserole dish.
• Place in oven; turn temperature to 350 degrees.
• Remove dish when butter is melted.
• Add rice, soups, and mushrooms to dish atop melted butter.
• Stir loosely with fork or spoon so that all rice is dispersed in liquid.
• Place dish in oven and bake for 30-40 minutes or until top is golden.

BEEF CONSOMME

Steps:

• Whip egg whites until frothy.
• Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
• Add COLD beef broth, mix well.
• Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
• Add salt to taste to broth.
• Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
• Stirring occasionally.
• The beef and vegetable mixture will eventually harden and rise to the top.
• Do not stir after this has happened.
• Break a hole in the beef mixture to allow broth to bubble through.
• Simmer approximately 90 minutes.
• Strain through cheesecloth, degrease.
• Adjust seasoning.

SPAGHETTI BEEF CASSEROLE RECIPE

Steps:

• Cook spaghetti according to the directions on the package; set aside.
• Heat olive oil in a large saucepan over over medium heat.
• Add diced onions and season with salt; cook for 1 minute.
• Add ground beef, garlic, and season with pepper; continue to cook until beef is browned.
• Stir in sliced mushrooms, tomatoes, and tomato sauce.
• Bring to a boil, then lower to a simmer; cover and continue to cook for 15 minutes.
• Remove from heat and stir in basil and fresh parsley.

CONSOMME RICE CASSEROLE

Steps:

• Combine all ingredients in casserole dish.
• Bake, covered, at 325 degrees for 1 1/2 hours, or until rice is tender.

BEEF RICE CONSOMME

Steps:

• 1. Melt margarine or butter in a saucepan. Drain the mushrooms and add those and the onion to the butter and simmer for 10 minutes.
• 2. Add the beef consomme and 1 can of water. Stir and let simmer for 5 minutes. Add the Worcestershire sauce and stir thoroughly.
• 3. in a baking dish, add the raw rice and pour the sauce mixture over the rice and stir to mix up. Bake at 325 degrees for 50-55 minutes or until rice is done to your liking.

YUMMY BAKED RICE WITH BEEF CONSOMMÉ AND MUSHROOMS

Steps:

• 1. Place stick of butter in 11 x 13 casserole dish.
• 2. Place in oven; turn temperature to 350 degrees.
• 3. Remove dish when butter is melted.
• 4. Add rice, soups, and mushrooms to dish atop melted butter.
• 5. Stir loosely with fork or spoon so that all rice is dispersed in liquid.
• 6. Place dish in oven and bake for 30-40 minutes or until top is golden.
• 7. The rice can be made early in the day (even the day before) and reheated just before serving. It reheats beautifully in the microwave or on a very low oven (250 F to 300 F) for 15 minutes or until heated through.