2 ound
1 1/2 inch cubes
1 g onion -- thinly sliced
1 up
3 cloves garlic -- minced
1 dry bay leaf
1 g red bell pepper -- seeded
1 and
1 cut into thin -- bite-size
1 strips
1 1/2 up
2 can (about 14 1/2 oz.@)
1 beef broth
1 ***yellow rice***
1 g ear corn -- cut into 3/4
1 inch
1 thick slices
4 up
13 up
1 leaves
1 salt and pepper
1 lean -- boneless beef chuck
1 celery -- thinly sliced
1 water
1 coarsely shredded cabbage
1 lightly packed cilantro
A Recipe for
Costa Rican Beef & Vegetable Soup With Yell
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
This Recipe for Costa Rican Beef & Vegetable Soup With Yell is one of thousands in the Recipes-to-go Meat Cookbook.
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
If you enjoy this Costa Rican Beef & Vegetable Soup With Yell Recipe - you should enjoy the recipe collections you can find on the websites below:
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
This is a recipe for Costa Rican Beef & Vegetable Soup With Yell from the recipe cookbook of Recipes-to-go (Meat)
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Food Tip |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
THE SOUP Arrange beef cubes slightly apart in a single layer in a
shallow baking pan. Bake in a 500 oven until well browned (about 20
minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine
onion, celery, garlic, bay leaf and bell pepper. Transfer browned
beef to crockpot. Pour a little of the water into baking pan,
stirring to dissolve drippings and pour into crockpot. Add broth and
remaining water. Cover and cook on low about 8 hours. About 15
minutes before beef is done, prepare Yellow Rice. While rice is
cooking, increase cooker setting to high; add corn. Cover; cook for 5
minutes. Add cabbage; cover and cook until cabbage is bright green, 8
to 10 more minutes. Stir in cilantro; season with salt and pepper.
Ladle soup into wide, shallow bowls; add a scoop of rice to each. THE
RICE 1 tablespoon salad oil 1 small onion, finely chopped 1 cup
long-grain white rice 1/4 teaspoon ground turmeric 1 3/4 cups water
Heat oil in 2-quart pan over medium heat. Add the onion; cook,
stirring until onion is soft but not browned, (3 to 5 minutes). Stir
in the rice and tumeric; cook, stirring occasionally, for about 1
minute. Pour in the water and reduce heat to low and cook until rice
is tender, about 20 minutes.
From the Sunset Crockery Cookbook.
Recipe By :
From: Date:
Serves: 6
Costa Rican Beef & Vegetable Soup With Yell Recipe brought to you by Recipes To-Go