Almond Joy Biscotti

Sunday, November 30, 2014
Almond Joy Biscotti, a combination of coconut in a crispy crunchy twice-baked cookie with toasted almonds dipped in chocolate, interested?

This cookie is super delicious for all your candy bar and cookie lovers out there and with all these flavors this is a winner all the way around.

Simple ingredients using flour, eggs, and butter in the batter give this a thick base then with the additions of coconut and toasted almonds it combines perfectly for the dough to be ready to form into logs.

Baked for around 30 minutes, cooled cut, and then dipped into chocolate are just a few easy steps and you're on your way to a delicious almond joy biscotti.

If you're in a hurry just scroll to the bottom of the page hit print, the ads will go away for you to just print off the recipe, but I do want to alert you to the excellent tips in the body of this recipe post are worth a read.




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Tomato Basil Garlic Pizza Recipe

Wednesday, November 19, 2014
Tomato Garlic Pizza aka White Pizza with tomatoes is a classic crispy baked crusted pizza topped with buttery oil, tomatoes, and fresh garlic with herbs.

If you're not a huge fan of tomato sauce, this is a fantastic alternative and we even do half tomato slices and half plain for those picky eaters, as shown in our photos.

Although we do make our favorite Homemade Pizza Dough recipe, you are welcome to buy your favorite premade Italian pizza dough to make this recipe.

We will even give you more topping suggestions to build your white garlic pizza with any additions on top you prefer.

If you're in a hurry scroll down to the bottom of this page to hit print to avoid ads.



homemade garlic pizza topped with sliced tomatoes garlic mozzarella and torn basil


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Chinese Almond Cookies

Friday, November 14, 2014
Chinese Almond Cookies are one of the easiest cookies to make and you may have seen these in your favorite Chinese restaurant buffet dessert table.

April 9th is National Chinese Almond Cookie day and being a fan of these deep almond-flavored cookies, I try to make them every year to celebrate the day.

The cookies are terrific with black tea or a cup of Joe and great for when that sugar craving hits you.

Simple ingredients make these super tasty and you can even add a few additions to make the batter a little different each time with are mix-in suggestions.

This popular Chinese cookie has a nice crunch with an addicting melt-in-your-mouth texture.

The cookies are traditionally given as gifts around the Chinese New Year as a way to bring good fortune, but you can find them all year round throughout the world.

We enjoy all kinds of cookies and make several different kinds for the holiday season we call it the One-Stop Cookie Shop of recipes you may like to try.

Do try these delicious cookies, the recipe has been tried and true and we love the taste using both shortening and butter for the perfect bite.

Scroll down to my printable recipe card for the recipe and tips.




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How to Cook Raw Shrimp and Recipes

Tuesday, November 11, 2014
Calling all shrimp lovers. This is how to make the perfect cooked shrimp. Once you've cleaned and boiled raw shrimp it's ready for your favorite dish and it doesn't have to be a chore. Shrimp can be turned into so many wonderful dishes too. Fried, with cocktail sauce cold or any other style you have in mind. Here is the first steps to take to make sure they are the perfect shrimp
for your recipe.




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Beef Barley Vegetable Soup

Saturday, November 8, 2014
This is a beef barley soup with tiny meatballs and vegetables a whole complete meal in a bowl it's so hearty.


This soup is pure comfort with a versatile assortment of vegetables added to the pot and chunks of beef, it's a all in one pot dinner.


The soup can be made wth fresh, frozen, or canned vegetables and we have several suggestions for substituting meats if you're not fond of beef.


We like to use a medley of vegetables and addition of meatballs along with cubed beef and barley all compliment each other perfectly in this easy soup recipe.


We have made this with a chicken based broth and even ham so don't be afraid to adapt the recipe to what you have in your refrigerator.


Scroll down to our recipe card to print this off and save it!




Easy Steps

  1. Add the water to a big soup pot
  2. place the meat in the pot
  3. boil with vegetables and simmer until meat is tender
  4. add the vegetables, sauce, and barley simmer untl barley is soft and tenders
  5. serve with garlic toast, grated cheese or croutons on top


beef barley soup


Additional Suggestions to Add to Beef Soup

  • stewed tomatoes
  • corn
  • peas 
  • fresh green beans 
  • cooked or canned black, red or white beans
  • fennel
  • diced zucchini
  • baby carrots
  • shredded cabbage or bokchoy
  • a frozen medley of vegetables or canned rinsed
  • cooked split peas
  • leftover hash brown potatoes
  • celery chopped
  • onions
  • fresh basil,parsely, thyme
  • any kind of small cooked pasta, or cooked rice
  • cooked lentils


pan of beef soup with vegetables


Tips:


  • use fresh, frozen, or canned vegetables
  • if using escarole always boil it first to clean out any dirt particles in another pan
  • this soup freezes for up to 6 months in containers
  • if using onion in your recipe remember the next day leftovers will have a stronger taste and sometimes be overwhelming we only use a few tablespoons(your preference
  • the broth is much richer using beef broth and water combined and omitting the bouillion 
  • this recipe can be made in a slow cooker, instant pot, or stovetop
  • pork, chicken, or ham products can be used in place of beef
  • squash can be used also but it cooks quickly so add it 15 minutes before the soup is done cooking
  • store in a covered container in the refrigerator
  • This soup tastes great with grated cheese on top
  • add tortellini, chicken, or Italian sausage to this soup with fresh spinach as shown below instead of beef 


chicken barley soup


More Family Recipes:



Best Soup Recipe Roundup

25 Italian Best Recipes We Love


Beef Barley Pin for later





Beef



Remember anything goes but again try and stick to fresh because fresh vegetables are the best in vitamins and minerals.


This soup also freezes well in containers for a quick meal any weeknight.


Just add whatever you like to our basic recipe and choose from the many suggestions in our printable recipe card below.


Beef Barley Vegetable Soup

Beef Barley Vegetable Soup
Yield: 10
Author: Claudia Lamascolo
Prep time: 13 MinCook time: 1 H & 30 MTotal time: 1 H & 43 M
A rich beef barley soup with meatballs and cubed London broil. Hearty and comforting soup with vegetables.

Ingredients

  • 1 pound london broil or chuck roast trimmed and cut into 1 inch cubes
  • 1 cup fingerling carrots
  • 1 cup cut green beans, peas or mixed vegetables
  • 1 or two stalks of celery
  • 1 small diced onion
  • 10 cups water
  • 1 cup uncooked pearl barley
  • 1 bay leave (which is removed after cooking)
  • salt, and pepper to taste
  • 1 tablespoon granulated garlic powder
  • 2 cups fresh spinach leaves or chopped cleaned escarole
  • 3 tablespoons beef bouillon
  • 1 small 4-ounce can of tomato sauce or use 3 diced fresh tomatoes
  • Mini Meatballs:
  • 1/2 pound ground chuck
  • 1 egg
  • 1 1/2 teaspoons granulated garlic
  • 1/4 cup Italian flavored bread crumbs
  • 1 tablespoon grating cheese
  • salt, pepper, and cayenne pepper to taste
  • Mix all together and set aside.

Instructions

  1. In an 8-quart saucepot, fill with water 3 inches from the top.
  2. Add the whole piece of London broil, carrots, and whole stalks of celery.
  3. Boil for around 1 hour until meat is tender.
  4. Remove meat, cool, slice, and place back into the pot.
  5. Make the meatballs.
  6. Drop tiny rolled meatballs into the boiling soup.
  7. Add the barley, spinach, seasoning bay leaf, and salt pepper to taste.
  8. Remove celery and bay leaf. (If you like celery diced it first then add it we only use it for flavoring the soup)
  9. Add tomato sauce.
  10. Continue cooking until meat is fork tender, and barley is soft, adding water if necessary if getting too thick.
  11. Taste for salt and pepper balance.
  12. The soup should take 1 1/2 hours to simmer and cook.
  13. This can be done in a slow cooker for 6 hours on high adding everything except meatballs (those would be dropped in after the soup was very hot and at a rolling simmer in the crockpot).

Nutrition Facts

Calories

219.71

Fat (grams)

7.61

Sat. Fat (grams)

2.88

Carbs (grams)

19.62

Fiber (grams)

4.13

Net carbs

15.49

Sugar (grams)

1.61

Protein (grams)

18.09

Sodium (milligrams)

111.33

Cholesterol (grams)

61.64
beef barley soup, london broil barley soup, soup recipes
beef soup recipes, beef barley recipes, soup recipes
American




If You Love Soups, Try My Favorite Recipes Below


Best Soup Recipes
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Vegetable Stock
Chicken Broth



Beef Barley Pin for later






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Chicken and Chickpea Tagine with Pasta

Thursday, November 6, 2014
Chicken and Chickpea Tagine with Pasta is a braised style stew with pasta, a little change with the flavors but a great weeknight meal that's super tasty.

Boneless chicken thighs are what I use in our recipe and it's tweaked quite a bit from the original recipe with a blend of more Italian spices added.

For those who don't like some of the spices we use, adapt to your own taste, we do like the addition of cinnamon and ginger in this dish.

The chickpeas give it a nice addition to the sauce along with some raisins and then over a dish of rice or your favorite pasta a very hearty meal.

Then as much or little spice to taste for the perfect weeknight meal or even hosting a dinner party this meal really goes a long way in feeding a crowd.

If you love new chicken recipes you may also like to try Pizza Chicken and Potatoes, Copycat Longhorn Chicken Parmesan Crusted Chicken.

Scroll down to the bottom for this yummy printable recipe to make this amazing sauce with chicken and chickpeas.





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No Bake Peanut Butter Pie

Sunday, November 2, 2014
No-Bake Peanut Butter Pie tastes just like a dessert that you’d order at a restaurant and can be made in no time with just a few ingredients.

Our pie is made with cream cheese, powdered sugar, peanut butter, whipped topping (or use real whip cream sweetened) chocolate, or graham cracker crust and we use hot fudge and peanut butter cups for garnishing.

What can be easier than this no-bake peanut butter pie that's ready in around 1 hour just to refrigerate until firm.

My favorite way is to use a premade chocolate crust however graham cracker crust is delicious also.

This pie is mixed in with a fluffy whipped topping to give you the creamiest slice of Peanut Butter no-bake pie ever.

Our decadent rich pie goes a long way also since a small slice is all you need to serve your guests but again this pie is so easy peasy to make.

If you love no-bake easy pies, you may also like to try our No-Bake Pineapple Fluff Pie which is very versatile you can use any fruit you like!.

Scroll down to the recipe card to print off this easy recipe.



no bake peanut butter hot fudge cream pie


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Condensed Milk Almond Pound Cake

Saturday, November 1, 2014
Condensed Milk Pound Cake will be your new favorite cake because it's a rich buttery, and dense pound cake sweetened with sweetened condensed milk.

We love this with whipped cream and fresh berries, it makes an elegant dessert to serve any time of the year but is perfect for hosting a dinner party.

Mom usually made this around the 4th of July holiday and she would cube it up and add blueberries and strawberries with whipped cream in little plastic parfait glasses layered.

I actually like to slice the cake lengthwise and fill it with berries and cream and when sliced it's a colorful sliced of wonderful condensed milk cake.

The cake is made with wholesome simple ingredients, so you won't have to go crazy finding ingredients to make this one they are all in any local market.

Just follow the step-by-step instructions and print off our recipe card for this recipe.




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