home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Shareware 1 2 the Maxx
/
sw_1.zip
/
sw_1
/
COOKING
/
RCL20.ZIP
/
CHEFIN
next >
Wrap
Text File
|
1992-03-14
|
4KB
|
77 lines
***************************************************
***** Hearty Beef Vegetable Soup with Noodles *****
***************************************************
Categories: Soups Vegetables
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb Medium Ground Beef
1 cup 14 oz, Italian Tomato Sauce
8 cup Water
2 ea Onions, chopped
1 lb Frozen Corn, Peas, Carrots
6 oz Egg Noodles
1 1/2 tsp Extra Virgin Olive Oil
1 tsp Oregano
1 tsp Mexican Chili Powder
1 tsp Freshly Ground Pepper
2 tsp Red Cayenne Pepper
2 tsp Salt
DIRECTIONS ------------------------------------------------------------
Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium
sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
Add the seasoning and olive oil, heat on high for 30 minutes. Brown
the beef in a frying pan, transfer the beef to the soup mixture using
a slotted spoon to leave the fat in the frying pan. Turn the heat to
medium, heat for 10 minutes. Add the egg noodles, turn the heat to low
and heat another 20 minutes. Taste and adjust seasoning. Serve with
grated Parmesan cheese.
*** Recipe Via Compu-Chef (tm).***
***************************************************
***** Hearty Beef Vegetable Soup with Noodles *****
***************************************************
Categories: Soups Vegetables
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb Medium Ground Beef
1 cup 14 oz, Italian Tomato Sauce
8 cup Water
2 ea Onions, chopped
1 lb Frozen Corn, Peas, Carrots
6 oz Egg Noodles
1 1/2 tsp Extra Virgin Olive Oil
1 tsp Oregano
1 tsp Mexican Chili Powder
1 tsp Freshly Ground Pepper
2 tsp Red Cayenne Pepper
2 tsp Salt
DIRECTIONS ------------------------------------------------------------
Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium
sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
Add the seasoning and olive oil, heat on high for 30 minutes. Brown
the beef in a frying pan, transfer the beef to the soup mixture using
a slotted spoon to leave the fat in the frying pan. Turn the heat to
medium, heat for 10 minutes. Add the egg noodles, turn the heat to low
and heat another 20 minutes. Taste and adjust seasoning. Serve with
grated Parmesan cheese.
*** Recipe Via Compu-Chef (tm).***