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Results 31 - 40 of 43 for roast barley
Cooked, cooled and cut into small pieces Boil in 2 qts, of water with 1 to 5 ozs. of consomme for 5 minutes, then cover and cook in oven at ...
32. WINTER SOUP
Add all ingredients into large Dutch oven pan on stove top. Bring to boil for 10 minutes. Reduce to simmer for approximately 4 hours. Stir ...
In 4 quarts water cook 6 pounds soup bones. Add salt, pepper, bay leaves, a couple pinches of marjoram. Brown 1 to 2 pounds of meat and add ...
Brown meat after cutting into ... add rice and barley. Simmer for several hours. ... not available, use frozen or canned Veg-All. Freezes well.
In a large soup pot, place the cut up meat and the soup bone and fill the pot with water, covering meat. When water starts to boil, turn ...
36. POLS SOUP
Brown ground beef; drain. Throw in pot, cabbage, potatoes, onion. Cover with water, cook until tender. Throw in everything else. Simmer for ...
37. VEGETABLE SOUP
Cook meat with water to ... add 1 cup barley, chopped celery, sliced carrots, ... hour before eating, cut up shredded cabbage and add to soup.
38. BEEF STEW
Put roast into a large 5 quart ... boil, put in barley and let cook 10 minutes, ... and add the tomato sauce and whole tomatoes. Will serve 8-10.
Arrange bones in shallow roasting ... Add peas and barley last 20 minutes of cooking ... Garnish each bowl with a parsley sprig. Serves 8 to 10.
40. BEEF BARLEY SOUP
Roast bones at 450 degrees until ... Add 1/2 cup barley. Cook another hour. Add ... roast can be used instead, and omit first hour of cooking.
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