Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Lemon - Quick And Easy Greek Egg-lemon Soup
Famous Authors (View All Authors)
Soups - Lemon -  Quick And Easy Greek Egg-lemon Soup Post by :airmech Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1943

Click below to download : Soups - Lemon - Quick And Easy Greek Egg-lemon Soup (Format : PDF)

Soups - Lemon - Quick And Easy Greek Egg-lemon Soup

4 Chicken bouillion cubes;
1/4 ts Mixed herb seasoning;
4 c Boiling water
Dash of coarsely ground
2 tb Rice; raw
Lemon Pepper seasoning to taste
2 md Eggs; beaten
Parsely sprigs
2 tb Lemon juice, fresh


Dissolve bouillon cubes in boiling water; add rice slowly so as not to stop the boiling. Cover, reduce heat to low, and let simmer gently for 15 minutes or until rice is tender but firm.

Combine eggs and lemon juice. Slowly pour half of hot mixture into egg mixture, stirring quickly. Return to remaining soup, and cook over very low heat 3-4 minutes, stirring constantly, until mixture is smooth and coats the spoon. (Avoid boiling or high heat to prevent curdling.) Stir in herb seasoning immediately. 4 servings

Food exchanges per serving; 1/2 STARCH EXCHANGE + 1/2 MEDIUM-FAT EXCHANGE CHO: 6g; PRO: 4g; FAT: 3g; CAL: 69; Low-sodium diets; Substitute 4 cups unsalted chichen broth for bouillion cubes and water.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Liver -  Leberknodelsuppe (liver Dumpling Soup) Soups - Liver - Leberknodelsuppe (liver Dumpling Soup)

Soups - Liver -  Leberknodelsuppe (liver Dumpling Soup)
Yield: 4 Servings 8 Bread rolls, thinly sliced Salt3/4 cup milk, warm1/2 onion, finely chopped 2 Tbl. parsley, chopped1 Tbl. butter3/4 lb. beef liver, ground2 eggs, slightly beaten1/8 tsp. Marjoram, dried 1/8 tsp. Pepper, white 2 qt. Water Breadcrumbs, dry 3 1/2 cups Beef stock Parsley, chopped Place bread slices in large bowl, sprinkle with 1 tsp. salt. Pour milk over top, cover, let stand 1 hour. Saute onion and 2 Tbl. parsley in butter until limp. Set aside to cool. Stir onion and parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly. Bring water and 1/2 tsp.
PREVIOUS BOOKS

Soups - Greek Lemon Soup Soups - Greek Lemon Soup

Soups - Greek Lemon Soup
3 (14 oz.) cans chicken broth1 cup water1/3 cup uncooked ricegrated zest of 1/2 lemonjuice of 1/2 lemon2 eggslemon slices for garnishCombine soup, water, and rice. Cook covered over medium-low heat 15 min. or until rice is tender.Combine zest and juice with eggs; beat well.Gradually add 2 cups hot broth mixture to broth mixture, beating constantly.Stir back into remaining broth mixture.Heat; do not boil.Garnish with lemon slices.Makes 6 cups.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT