Posts Tagged With: beef

Guriltai Shul (Mongolian Soup)

Posted on July 14, 2014 by pauldelancey

Mongolian Soup

GURILTAI SHUL

INGREDIENTS

2 potatoes
2 carrots
1 onion
12 ounces whole cut of lamb or beef (You have a lot of leeway here.)
12 ounces egg noodles
¾ teaspoon pepper
¾ teaspoon salt
2 tablespoons vegetable oil
8 cups lamb stock or beef stock

SPECIAL UTENSIL

Dutch oven

PREPARATION

Peel potatoes. Dice potatoes, carrots, and onion. Cut meat into strips ½” wide and 2″ long..

Add vegetable oil and onion to Dutch oven. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add meat. Sauté for 3 minutes at medium-high heat or until meat browns. Stir frequently. Add carrots, potatoes. Reduce heat to medium and cook for 3 minutes. Stir occasionally.

Add pepper, salt, and stock to Dutch oven. Reduce heat to low and simmer for 20 minutes. Stir occasionally. Add noodles. Bring soup to oil then reduce heat to low and let soup simmer for another 10 minutes or until noodles are soft. Serve hot.

TIDBITS

1) Mongolia took a 2010 livestock census. I’m impressed. America expends a lot of effort and money taking a census of just its humans. How did Mongolia do it? It’s not as if the country’s critters have a fixed address. How did they make sure they counted every animal or didn’t double or triple count them? It’s hard to tell sheep and goats apart. Oh sure, you can differentiate between two goats if they’re male and female, but there’s millions of male goats and millions of female goats. You can’t ask the sheep’s name. Even if you could get the sheep to reply, they probably have only four different names like, Baakaa, Baama, BaaRaa, and Baazaa. But the Mongolians managed to take what they thought was a reasonably accurate census of their livestock. As I said, I’m impressed.

2) And just how did the Mongols get their livestock to answer the census’s questions? Do they have someone who can talk to the animals? I had always thought Hugh Lofting’s The Story of Doctor Dolittle was pure fiction, but now I think it was really based on a Mongolian veterinarian.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: Uncategorized | Tags: beef, census, critters, Doctor Dolittle, Dolittle, female, goats, gurilati shul, Guriltai, Hugh Lofting, lamb, livestock, Lofting, male, Mongolian, Mongols, noodles, potatoes, sheep, shul, soup, veterinarian | Leave a comment

Romanian Stuffed Bell Peppers

Posted on June 22, 2014 by pauldelancey

Romanian Entree

STUFFED BELL PEPPERS

INGREDIENTS

5 Roma tomatoes
6 yellow or red or green bell peppers
2 onions
12 ounces ground beef
12 ounces ground pork
½ cup rice
1 tablespoon dill
2 tablespoons paprika
½ teaspoon pepper
1/4 teaspoon salt
1 tablespoon flour
3/4 cup sour cream (1/4 cup more later)
1/4 cup sour cream

SPECIAL UTENSIL

1 or 2 8″-casserole dishes

PREPARATION

Preheat oven to 375 degrees. Puree tomatoes. Cut off tops from bell peppers. Keep tops for later. Remove seeds. Mince onions.

Add beef, pork, rice, onion, dill, paprika, pepper, salt, and HALF of the pureed tomatoes to mixing bowl. Mix by hand. Fill bell peppers with beef/pork/rice mix. Do not overstuff or they will crack open later. Top peppers with flour to prevent beef/pork/rice mix from spilling out. Put stuffed peppers in casserole dish.

Add ¾ cup sour cream and second HALF of the pureed tomatoes to mixing bowl. Mix well with whisk. Pour sour cream/pureed tomato sauce onto stuffed bell peppers. Add water to casserole dish until water is 1″ from the top. Bake at 375 for 90 minutes-to-2 hours or until bell peppers are soft. Serve with ¼ cup sour cream on top of stuffed bell peppers. Pour or spray a little water on bell peppers every 40 minutes if they look too dry. CAREFULLY take out dish when done baking. The hot water in it can slosh out if moved too quickly.

TIDBITS

1) Count Vladimir the Impaler of Transylvania killed many people with wooden stakes. You too can kill people with food, ordinary food. All you have to do is use the wrong parts, cook improperly, or eat way too much of it. The following crossword puzzle lists common foods that can kill when in the wrong hands.

2) Crossword Puzzle – POISONOUS ORDINARY FOODS WHEN USED IMPROPERLY

ACROSS
4) Highly toxic fish, must be cooked with care.
6) This nut sounds like a sneeze
8) A brawl on a baseball field
9) Use this to make French fries
10) An anagram for “rip taco”
11) First three letters of this veggie bit Cleopatra
12) Add joy after this nut to get a candy bar

DOWN
1) Can she bake a ….. pie?
2) Moms once poured this vile liquid down their sick kids’ throat to make them better (2 words)
3) Toadstool
5) Sassafras is a controversial …..
7) Legally, this fruit is a vegetable in America.
10) An ….. a day keeps the doctor away

ANSWERS

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: America, baseball, beef, Ceopatra, cookbook, crossword, dill, Eat Me, entree, paprika, Paul R. De Lancey, poisonus, pork, pufferfish, puzzle, recipes, Romania, Romanian, sassafras, sour cream, the Impaler, Transylvania, Vladimir | Leave a comment

Juicy Lucy (stuffed cheeseburger)

Posted on May 19, 2014 by pauldelancey

American Entree

JUICY LUCY
(stuffed cheeseburger)

INGREDIENTS

1 onion
1 tablespoon vegetable oil
3 garlic cloves
1 ½ pounds lean ground beef
4 slices American cheese (other cheeses will seep out the sides of the patty)
1/4 teaspoon ground mustard
½ teaspoon ground four peppercorn blend (or pepper)
1/4 teaspoon salt
2 ½ teaspoons Worcestershire sauce
4 lettuce leaves
4 hamburger buns

PREPARATION

Cut onion into ½” slices. Add oil and onion slices to pan. Sauté on medium-high heat for 2 ½ minutes for each side or until onion softens. Mince garlic. Add garlic, beef, ground mustard, peppercorn blend, salt, and Worcestershire sauce to mixing bowl. Mix with hands. Divide meat into 8 round balls. Flatten them until they are 1/4″ thick. Fold a slice of American cheese in half, then fold in half the other way. Press folded cheese into the center of a patty. Top with second patty. Pinch sides of patties to seal in the cheese. (This really needs to be a tight seal. Don’t make the patties too thick or the cheese might not melt.) Repeat for 3 more patties

Add tightly sealed patties to frying pan. Fry patties on medium-high heat for 5 minutes. Flip patties. It is essential at this point to prick the patties several times to let steam from the cheese to escape. (If you do not, you risk the heated cheese forcing its way out of the patties.) Fry for another 5 minutes or until meat is browned to your liking. (Cheese becomes more molten with longer cooking. This is also a matter of preference.) Put patties on buns and top with grilled onion slices and lettuce and upper bun. Wait 1 minute before eating as the cheese inside can be like lava.

TIDBITS

1) There is a fierce partisan debate about which Minneapolis eatery first served this wondrous entree. Many claim Matt’s Bar invented it, while others maintain it was first served at the 5-8 Club (5-8 = – 3) where it is known as the Jucy Lucy.

2). Matt Dillon was the marshal of Dodge City during the Old West. He liked to eat beef. He probably would have loved a Juicy Lucy. Although, he’d have to use a time machine to eat a modern day Juicy Lucy. As a peacekeeper, he’d probably never say which place he preferred, Matt’s Bar or the 5-8 club. But if he did, who would dare to gainsay the quick drawing marshal of Minneapolis?

– Paul De Lancey, The Comic Chef

Categories: Uncategorized | Tags: 5-8 Club, American, beef, Benefical Murders, cookbook, Dodge City, entree, Jucy Lucy, Juicy Lucy, lava, Matt Dillon, Matt's Bar, Minneapolis, Old west, recipes, Worcestershire | Leave a comment

Caprese Burgers

Posted on December 6, 2013 by pauldelancey

Italian Entree

CAPRESE BURGER

INGREDIENTS

1/2 onion
2 cloves garlic
1 1/2 pounds ground beef
1 tablespoon Italian seasoning
12 ounces pound mozzarella cheese
2 Roma tomatoes
1/4 teaspoon peppercorns (or black pepper)
6 hamburger buns
3 tablespoons extra-virgin olive oil
1/3 cup fresh basil
1/4 teaspoon sea salt

PREPARATION

Mince onion and garlic cloves. Mix onion, garlic, ground beef, and Italian seasoning. Form 6 patties. Put patties in frying pan. Fry at medium-high heat with lid on for about 15 minutes or until the insides of the patties are done to the desired level of pinkness or brownness. Flip patties 2 times.

While patties are cooking, slice mozzarella into 24 slabs. Slice tomatoes 1/8″ thick. Grind peppercorns. Toast hamburger buns. Put a patty on each bun. Put 2 slabs on mozzarella on patty. Put 2 slices of tomato on mozzarella slabs. Put 2 slabs of mozzarella on bun top, then put 2 slices of tomato. Drizzle olive oil on and sprinkle the bottom half with ground pepper, and salt. Sprinkle top half with basil. Combine the bottom and top parts of the burger. Repeat for the next 5 burgers.

TIDBITS

1) In 408 A.D., Alaric besieged Rome with his Visigothic army. The Romans bought him off with 3,000 pounds of pepper. It is quite possible, though historians are by no means unanimous of this point, the Visigoths used this pepper to make caprese burgers.

2) In 410 A.D., their supply of pepper exhausted, the Visigoths were reduced to eating porridge. Clearly, this was not a stable situation. Alaric took his army once more to Rome. This time, the Romans refused to give the barbarians their pepper; Italian pork chops with pepper having become the latest culinary rage. The culinary-driven Visigoths stormed Rome, sacking it for 3 days while they searched for hidden stores of pepper.

3) Rome never recovered. The great chefs of Rome, deprived of pepper, gradually drifted off into banditry. The entire Roman Empire collapsed. The Dark Ages descended all over Europe not to be lifted for a thousand years.

4) This is why I always keep a lot of pepper in my kitchen.

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, international | Tags: Alaric, basil, beef, burgers, caprese, cookbook, Dark Ages, entree, historians, Italian, Italian seasoning, mozzarella, olive oil, pepper, peppercorns, recipes, Roma, Roman, Roman empire, Rome, Visigothic, Visigoths | Leave a comment

Beef Chili Cheese Fries

Posted on October 2, 2013 by pauldelancey

American Entree

BEEF CHILI CHEESE FRIES

INGREDIENTS

1 yellow onion
5 cloves garlic
6 Roma tomatoes
2 tablespoons olive oil
1 1/2 pounds ground beef
1/2 teaspoon cayenne
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons oregano
2 cups beef broth
1 pound pre-cooked french fries (This is a great way to get rid of those french fries that come with all those hamburger meals.)
1 pound Four Mexican Cheeses (Yes, a pound)
1 1/2 cups sour cream
1 teaspoon parsley

PREPARATION

Mince onion and garlic. Dice tomatoes. Add onion, garlic, and oil to skillet. Sauté for 5 minutes at medium-high heat or until onions soften. Stir frequently. Add beef, cayenne, chili powder, cumin, and oregano. Cook on medium heat for 10 minutes or until beef is no longer pink. Stir occasionally.

Add Roma tomato, dice tomato, beef broth, French fries, cheese, and sour cream to skillet. Cook on medium-high heat to 10 minutes. Stir frequently. Reduce heat to low and simmer for 10 minutes. Stir occasionally. Garnish with parsley and serve.

TIDBITS

1) The first known French fries were made in Belgium around 1680. Yay, Belgium. These first fries were a substitute for fried fish. Who knew?

2) Thomas Jefferson served French fries in the White House during his Presidency of 1801-1809. Oh, he also penned the Declaration of Independence and was responsible for the Louisiana Purchase in 1803. The many Louisianans who eat French fries of the Fourth of July are grateful.

3) The Rolling Stones sang about French fries in their 1964 song “Under the Boardwalk.” The Rolling Stones are British. Britain went to war with Germany in 1914 to preserve Belgian neutrality and Belgian French fries. Harsh words were said by all and the conflict went global. We are still living with the culinary consequences of the War To End All Wars.

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, humor | Tags: American, beef, beef chili cheese fries, Belgium, Britain, British, cheese, chili, chili cheese fries, Declaration of Independence, entree, Fourth of July, French fries, fries, Louisiana Purchase, Rolling stones, Roma, Thomas Jefferson, tomato, War to End All Wars, White House | Leave a comment

Maschi (Stuffed tomato) from Sudan

Posted on June 25, 2013 by pauldelancey

Sudanese Entree

MASCHI
(Stuffed Tomato)

INGREDIENTS

1/2 cup rice
1 cup water
2 cloves garlic (2 more cloves later)
1 medium onion
1 1/2 pounds beef (round, steak, or ground beef)
1/4 teaspoon allspice
1 tablespoon dill
1/2 teaspoon salt (1/4 more teaspoon later)
2 tablespoons vegetable oil (2 more tablespoons later)
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons vegetable oil
8 large tomatoes

2 tablespoons lemon juice
1 cup water
2 6-ounce cans tomato paste
1/4 teaspoon salt
3/4 teaspoon cinnamon
2 cloves garlic

Makes 8 stuffed tomatoes. Takes 1 hour 10 minutes.

PREPARATION

Cook rice and water according to instructions on package or rice cooker. While rice cooks, mince 2 garlic cloves and onion. Shred beef, if not using ground beef.

Add cooked rice, minced garlic from two cloves , onion, beef, allspice, dill, salt, 2 tablespoons vegetable oil, and 2 tablespoons lemon juice to pan. Sauté at medium-high heat for 5 minutes or until beef browns and onion becomes soft.

Cut off the middle top part of a tomato. Scoop out the insides of the tomato with a spoon or your finger. (If you’re wondering if you should marry, ask your sweetheart to use the finger methods to help you hollow out these tomatoes. If this exercise goes well, by all means, propose.) Fill tomato with sautéed beef mixture. Close the tomato with a middle-tomato top. Repeat for the other tomatoes.

Put tomatoes in large skillet. Add 2 tablespoons vegetable oil. Roll the tomatoes gently in the oil. Add butter. Sauté at medium-high heat until tomatoes turn dark red on the outside. Remove pan from burner.

Mince 2 garlic cloves. Combine 2 tablespoons lemon juice, water, tomato paste, salt, cinnamon, and minced garlic from two cloves in mixing bowl. Pour this sauce over tomatoes. Put skillet back on burner. Reduce heat to low. Simmer for 10 minutes or until sauce is done.

TIDBITS

1) Colonel John Garang led South Sudan’s long struggle for independence. Sudanese forces looked for Garang’s headquarters every day, hoping to decapitate the independence movement. Garang maintained radio silence unless he need to transmit critical information to his platoons.

2) Except when he radioed his congratulations to the Minnesota Twins for winning the World Series. Colonel Garang was a lifelong Twins fan.

3) Bombo Rivera was a mediocre but popular outfielder for the Twins. His popularity derived mainly from his cool sounding name. A song was even written about him. Here is a link to the lyrics, http://coffeyvillewhirlwind.wordpress.com/2007/07/05/the-ballad-of-bombo-rivera/

4) The movie, La Bamba, was made in 1987. It was not about the life of Bombo Rivera and didn’t star Bombo Rivera. Indeed, as far as I can tell Bombo Rivera did not even have a bit role in the movie.

5) The movie, La Bamba, is in English. There is no Spanish version of it, not even one in Esperanto.

6) The only movie made in Esperanto is Incubus. It starred William Shatner.

7) Within a year of that, he landed the role of Captain James T. Kirk in the television series, Star Trek.

8) So knowing Esperanto is useful.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: beef, cinnamon, cookbook, De Lancey, English, entree, Esperanto, garlic, incubus, independence, John Garang, La Bamba, lemon juice, maschi, Minnesota Twins, onion, recipes, rice, salt, Spanish, Star Trek, stuffed tomato, Sudan, Sudanese, Twins, William Shatner, World Series | Leave a comment

Potato-Beef Flatcakes From Tanzania

Posted on June 8, 2013 by pauldelancey

Tanzanian Entree

POTATO BEEF FLATCAKES

INGREDIENTS

3 large brown potatoes
3 large carrots
1 green bell pepper
1/2 ground beef
1/2 cup milk
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon salt
2 tablespoons sugar

2 or more tablespoons vegetable oil.

makes 12 flatcakes

SPECIALTY UTENSILS

food processor
electric skillet

PREPARATION

Peel and mince potatoes. (A food processor helps immensely. Remember this when your loved one gives you that appliance for your anniversary.) Peel and mince carrots. Remove seeds and mince bell pepper.

Combine all ingredients except vegetable oil in large mixing bowl. The best way to mix this is with your hands. Sorry. (But there is an upside to having messy hands. When your sweetheart asks you to answer the door or the telephone you can say, “Sorry, messy hands.”)

Make patties that are 1/2 cup big. Put 2 tablespoons vegetable oil in the electric skillet. Set the skillet to 350 degrees. Put as many patties as will fit into the skillet. Flatten them slightly with spatula. Cook with lid on for 5 minutes or until the patty browns. Remove lid. (Oil splatters, may I suggest wearing an apron?) Flip patties over and fry for another 5 minutes. Remove batch and start another. Add oil as needed.

And “tasty” in Swahili is “kitamu.”

TIDBITS

1) The carrot is one happening biennal plant of the umbel family.

2) Eating too many carrots will make your skin turn yellowish orange, especially on the palms or soles of the feet. This is called carotenemia. This goes away completely once you stop eating them.

3) Ancient Greeks and Romans ate carrots. No nation or tribe could stand up to Rome’s scary orange soldiers. That’s the Roman Empire grew so big and lasted so long.

4) Ancient Greeks believed eating carrots made men and women more amorous. “Hey, would like to have dinner at the Carrot Auctioneer?”

5) Seems silly, no? But rabbits love carrots and we all know how fast bunnies reproduce.

6) Hippocrates thought women could prevent pregnancy by eating carrot seeds.

7) Current scientific studies suggest this might be true after all.. Eating carrot seeds after intercourse might prevent the egg from implanting.

8) Whoa.

9) The orange carrot was invented by cross breeding yellow and red carrots. I wonder if you can turn yellow by eating too many yellow carrots. Don’t rob a bank after doing this. The police find with yellow palms easy to find.

10) Yay, carrots!

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: ancient, beef, bell pepper, bunnies, carrot, carrot seeds, carrots, cinnamon, cookbook, coriander, cumin, De Lancey, entree, flatcakes, Greeks, Hippocrates, kitamu, milk, police, potatoes, pregnancy, rabbits, Roman empire, Romans, soldiers, Swahili, Tanzania, Tanzanian | Leave a comment

Ground Beef Curry From South Africa

Posted on June 7, 2013 by pauldelancey

South African Entree

GROUND BEEF CURRY

INGREDIENTS

2 potatoes
1 yellow onion
1 red onion
2 cups fresh spinach
4 small tomatoes
4 cloves garlic
2 chile peppers
3 tablespoons vegetable oil
1 1/2 tablespoons fresh ginger
2 tablespoons curry powder
1/2 tablespoon turmeric
1 tablespoon garam masala
1 1/2 pounds ground beef

PREPARATION

Peel potatoes. Cut potatoes into cubes smaller than 1/2″. Peel and dice yellow onion. Peel and dice red onion. Dice spinach and tomatoes. Mince garlic and chile peppers. Add onion and vegetable oil to large pot. Sauté onions on medium-high heat for 5 minutes or until onions soften. Stir frequently. Add spinach, tomatoes, garlic, peppers, ginger, curry powder, turmeric, garam masala, and ground beef.

Cook for 5-to-10 minutes on medium heat or until beef browns. Add potato cubes. Reduce heat to low and simmer for about 30 minutes or until potatoes are soft. Stir occasionally.

Goes well with rice or Indian bread such as roti. The Guyanese version of roti is in this cookbook.

TIDBITS

1) Recipes for meat in a spicy sauce date back 3,700 years to Babylonia. Recipes were kept on clay tablets. Carrying around a hundred recipes would have required a wheelbarrow.

2) Did ancient Babylonia possess wheelbarrows? If not, that would explain why the Babylonian empire fell to invaders. The population was too busy carrying clay recipe tablets in their arms to defend themselves.

3) Two-third of all food eaten at restaurants in Britain is Indian. Wow. There are more Indian restaurants in London than in Bombay and New Delhi.

4) People will begin to crave for curry because the spices arouse and stimulate the taste buds. Sorry, people that’s all curry arouses.

5) In America, many more women appreciate a box of chocolates from their date than a bowl of curry particularly if the bowl has no lid and she’s holding it on her lap and your take the corner really fast or you accelerate really fast and the curry gets all over her dress and she kicks you out of the car and you have to walk home even though it’s your car and you never see her or your car again.

6) No, guys, it’s a much better idea to give your date a bouquet of flowers and box of chocolates and take her out to an Indian restaurant, for goodness sake.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: Babylonia, beef, Bombay, Britain, chile peppers, chocolate, cookbook, curry, De Lancey, entree, flowers, garam, garlic, ginnger, ground beef, Guyanese, Indian, London, masala, New Delhi, onion, potatoes, recipes, roti, South Africa, spinach, tomatoes, turmeric, wheelbarrow, women | Leave a comment

Frikadellen – German Hamburger Recipe

Posted on April 15, 2013 by pauldelancey

German Entree

FRIKADELLEN
German Hamburgers

INGREDIENTS

1 onion (1/2 more used later)
1/2 onion
1 1/2 pounds ground beef
1 pound ground pork (or pork sausage)
2 eggs
1 tablespoon German mustard or deli mustard
6 tablespoons bread crumbs
1/4 teaspoon caraway seeds
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
1 tablespoon parsley
1/4 teaspoon salt
8 Kaiser rolls
8 leaves lettuce

PREPARATION

Mince 1 onion. Slice 1/2 onion into rings. Thoroughly combine minced onion, beef, pork, eggs, mustard, bread crumbs, caraway, nutmeg, pepper, parsley, and salt in mixing bowl with hands. Contemplate the infinite while doing so.

Make 8 large meatballs with hands. Flatten them slightly to make thick patties. Fry patties in pan at medium heat for about 5 minutes on each side or until sides begin to brown. While patties are cooking slice 1/2 onion. Sauté onion slices in burger drippings until golden brown. (The onion rings, not you for goodness sakes.) Toast Kaiser rolls. (Hail, Kaiser rolls.)

Assemble the burger with: roll, patty, lettuce, and sautéed onion slices.

TIDBITS

1) The German word Kaiser means emperor and derives from Julius Caesar’s last name.

2) Julius Caesar crossed the Rubicon River in 49 B.C. starting a vicious round of civil wars that brought down the Roman Republic for good. Republics were pretty much non-existent round the world after that except in Iceland until the American Revolution in 1775.

3) Future despots though loved what Julius had done, conquering Gaul, overthrowing the Republic, and all that. So much so, they took his last name as their own or even taking the title of Caesar.

5) We see this trend in modern time. KleenexTM became so popular that all facial tissues are often known as KleenexTM.

6) Caesar also gave his name to Caesar’s salad. Blood on his hands sure, but his salad is truly tasty.

7) So if you want to achieve culinary immortality, conquer Gaul or some other country and set up your dictatorship or monarchy.

8) I have to go. I need to sneeze into my KleenexTM.

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, humor, international | Tags: America, American, American Revolution, beef, burger, Caesar, Caesar's, Chef Paul, cookbook, De Lancey, deli, despots, frikadellen, Gaul, German, Germany, hamburger, Iceland, Julius Caesar, Kaiser, Kaiser roll, Kleenex, mustard, pork, recipe, recipes, Republic, Roman, Rubicon, salad, sausage, sneeze | Leave a comment

Kartoffel Suppe – German Potato Soup Recipe

Posted on April 9, 2013 by pauldelancey

German Soup

KARTOFFEL SUPPE
(Potato Soup)

INGREDIENTS

1/2 pound bacon
4 potatoes
1 carrot
2 stalks celery
2 stalks leek
1 onion
2 tablespoons butter
6 cups beef broth
1/4 cup flour
1/4 teaspoon salt
1/2 cup cream
1/4 teaspoon marjoram
1/4 teaspoon nutmeg
1 tablespoon parsley
1/4 teaspoon black pepper

PREPARATION

Slice bacon strips into 1/2″ squares. Chop potatoes into 1/2″ cubes. Dice carrot, celery, leek, and onion. Add butter, bacon, carrot, celery, leek, and onion to soup pot. Sauté on medium-high for 5 minutes or until onion is soft. Stir frequently.

Add potato cubes, broth, flour, salt, cream, marjoram, nutmeg, parsley, and pepper. Simmer for 20 to 30 minutes on low heat or until potato cubes are tender. Stir occasionally.

Become a culinary hero to your hungry hordes by serving this tasty dish. And for those who want bacon with everything, this soup has it. Yay!

TIDBITS

1) This tidbit is not getting done. I made chocolate-covered cake and the hungry hordes are eating it up as I type.

2) If I were to open a dessert shop, I would call it Dessert Storm.

3) The name would be especially apt if I ever forgot to put the lid on the blender.

4) It’s amazing the number of burglars around the world who have fallen asleep inside burgled homes after eating chocolate cake found in the refrigerator.

5) To my knowledge, no house burglar has ever fallen asleep after eating potato soup.

6) Chocolate cake, used by the best home-protection services everywhere.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: bacon, beef, broth, burglars, celery, chocolate cake, cream, desert, German, Germany, hero, home-protection services, kartoffel, leek, marjoram, nutmeg, pepper, potato, soup, suppe | Leave a comment

Posts Tagged With: beef

Guriltai Shul (Mongolian Soup)

GURILTAI SHUL

Romanian Stuffed Bell Peppers

Juicy Lucy (stuffed cheeseburger)

Caprese Burgers

Beef Chili Cheese Fries

Maschi (Stuffed tomato) from Sudan