|Beef: Chinese Style|
|by Wei-Chuan Publishing|
Here are six economical, easy-to-follow compact cookbooks offering delectable, favorite Chinese recipes that will delight the beginner as well as ...
Results 1 - 10 of 92 for vegetable beef barley soup
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Bring soup bones, beef and water slowly ... all ingredients except barley; bring to ... before serving. This soup is even better the 2nd day. Serves 6 to 8.
Trim the meat ... cubes. Add mixed vegetables, ketchup and ... enough stock. Add barley, simmer for ... before the finish keeps it from bedoming too mushy.
Remove meat from cracked soup bone; cut into ... 1 hour. Add barley, lentils and ... longer. Add remaining ingredients and cook 45 minutes to 1 hour longer.
Makes 5 quarts. ... 1 hour. Add barley and cook 1 ... a boil, reduce heat; simmer 45 minutes. To freeze, divide into quantities suitable for family size.
In a 64 ... meat, Lipton onion soup mix, chopped onion, ... one hour. Add barley; cover with ... beans and corn; set on HIGH for 30 minutes. Serve and enjoy!
In large pan, ... simmers. Add several beef bouillon cubes (I ... carrots. Put all vegetables in with meat ... 3/4-1 cup of barley and continue cooking ... can be thrown out.
In an 8-quart ... hot oil cook beef shank cross cuts ... until beef and barley are tender, stirring ... Skim fat. Yield: 16 cups or 10 main dish servings.
Brown ground beef in large saucepan ... heat to medium; cover and cook 10 to 15 minutes or until vegetables and barley are tender, stirring occasionally.
Remove meat from the cracked soup bone; cut into ... one hour. Add barley and cook one ... minutes. Add peas and continue cooking 15 minutes. Makes 8 servings.
In large stockpot ... more. Add water, beef broth, carrots, celery, barley, salt and ... until potatoes are tender. Makes 14 cups, 225 calories per cup.
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