ONE-POT SPINACH BEEF SOUP
Steps:
- In a 6-qt. stockpot, cook beef and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Stir in broth, tomatoes and seasonings; bring to a boil. Stir in pasta; return to a boil. Cook, uncovered, until pasta is tender, 7-9 minutes., Stir in spinach until wilted. Sprinkle servings with cheese.
Nutrition Facts : Calories 258 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 909mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein.
EASY CHEESY BEEF AND BOW TIES
I found this recipe in the 2004 Pillsbury " Back To School " Hamburger Cookbook. Now after preparing the recipe, I did a taste test and deciding it needed some " perking up " I added a couple of additional ingredients which made a big difference.Posted to Food.com ( a.k.a. " ZAAR " ) on August 7th.,2012
Provided by Chef shapeweaver
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions,drain and set aside.
- While pasta is cooking,in a nonstick skillet over medium heat,add ground beef and sprinkle with seasoned salt and garlic powder cook until meat is no longer pink.
- Drain and return to skillet.
- Take 2 tablespoons of onions and set aside for garnish;add remaining onions,soup,and salsa into beef, and bring to a boil.
- Reduce heat to medium low and cook for 5 minutes.
- Stir in the pasta,red pepper flakes and oregano and cook for 5 minutes, or until heated through,stirring occasionally.
- Sprinkle with cheese, cook until just melted and sprinkle with remaining onion.
- Sprinkle with reserved onion( I just added the onion to each serving,and also sprinkled extra cheese on each serving.).
Nutrition Facts : Calories 519.9, Fat 24, SaturatedFat 10.8, Cholesterol 94.6, Sodium 996.8, Carbohydrate 44, Fiber 3.6, Sugar 4, Protein 31.2
CROCK POT ITALIAN BOW TIE SUPPER
Make and share this Crock Pot Italian Bow Tie Supper recipe from Food.com.
Provided by WI Cheesehead
Categories Stew
Time 7h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients, EXCEPT for cooked pasta, spinach and cheeses, in a slow cooker and mix well.
- Cover and cook on low 7 to 8 hours or until bubbly.
- Increase slow cooker to high; stir in pasta, spinach and cheeses. Cover and cook for 10 minutes or until heated through and cheeses are melted.
Nutrition Facts : Calories 241.5, Fat 7.2, SaturatedFat 3.8, Cholesterol 34.1, Sodium 382.6, Carbohydrate 27.2, Fiber 2.8, Sugar 2.9, Protein 17.4
CHEESY BEEF AND BOW TIES
Make and share this Cheesy Beef and Bow Ties recipe from Food.com.
Provided by tinkerbelle79
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook and drain pasta as directed.
- Brown ground beef until thoroughly cooked,drain.
- Reserve 2 tablespoons of onions for garnish; stir remaining onions,soup, and salsa into beef.
- Bring to a boil; than reduce heat and cook for 5 minute.
- Stir in cooked pasta;cook until thoroughly heated, stirring occasionally.
- Sprinkle with cheese and cook till melted.
- Sprinkle with reserved onions.
- Enjoy!
PHO BO: VIETNAMESE BEEF NOODLE SOUP
Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth-if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.
Provided by Charles Phan
Categories main-dish
Time 7h
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
- Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
- For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
- Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.
ITALIAN BOW-TIE SOUP
Make and share this Italian Bow-Tie Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place a Dutch oven over medium heat.
- Place the chicken broth, tomatoes, and Italian seasoning in the pot and bring the mixture to a boil.
- Add the pasta, meatballs, vegetables, and onion; decrease the heat to med-low and let simmer, uncovered, until the pasta is tender and the meatballs are heated through, about 15 minutes.
- Serve hot.
Nutrition Facts : Calories 161.3, Fat 2.4, SaturatedFat 0.6, Cholesterol 8, Sodium 1017.6, Carbohydrate 27.5, Fiber 4.9, Sugar 6.2, Protein 9.7
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