Soups.CountryTomatoAndRiceSoup History
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December 02, 2015, at 05:21 AM
by -
Deleted lines 33-38:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Leo]] — [-01 December 2015, 18:26-]
>>messageitem<<
I dont know what to say. This blog is fantastic. Thats not ralley a ralley huge statement, but its all I could come up with after reading this. You know so much about this subject. So much so that you made me want to learn more about it. Your blog is my stepping stone, my friend. Thanks for the heads up on this subject.
>><<
!!!!![[~Leo]] — [-01 December 2015, 18:26-]
>>messageitem<<
I dont know what to say. This blog is fantastic. Thats not ralley a ralley huge statement, but its all I could come up with after reading this. You know so much about this subject. So much so that you made me want to learn more about it. Your blog is my stepping stone, my friend. Thanks for the heads up on this subject.
>><<
December 02, 2015, at 02:26 AM
by - Comment added
Added lines 33-39:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Leo]] — [-01 December 2015, 18:26-]
>>messageitem<<
I dont know what to say. This blog is fantastic. Thats not ralley a ralley huge statement, but its all I could come up with after reading this. You know so much about this subject. So much so that you made me want to learn more about it. Your blog is my stepping stone, my friend. Thanks for the heads up on this subject.
>><<
January 08, 2013, at 03:48 AM
by -
Changed lines 13-14 from:
Servings: 8
to:
Servings: 8\\
Attach:CountryTomatoAndRiceSoup.jpg\\
Attach:CountryTomatoAndRiceSoup.jpg\\
May 17, 2008, at 01:21 AM
by -
Changed line 19 from:
1/2 teaspoon pepper\\
to:
1/2 teaspoon ground black pepper\\
February 28, 2008, at 01:38 AM
by -
Added lines 1-28:
Name: Country Tomato and Rice Soup\\
Key Ingredient: round steak\\
Preparation: brown; simmer\\
Cuisine: American\\
Source: Sherry Howell\\
Food Group: meat\\
Meals: lunch, dinner\\
Courses: soup\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 2:40\\
Servings: 8
1-1/2 pounds round steak, cut into 1-inch cubes\\
2 quarts water\\
1 (35 ounce) can tomatoes\\
3 beef bouillion cubes\\
1/2 teaspoon pepper\\
1/2 teaspoon thyme leaves\\
1/4 teaspoon marjoram leaves\\
5 carrots, peeled and chopped\\
5 stalks celery, sliced\\
1 onion, chopped\\
1/2 cup uncooked white rice
Brown beef in large pan or kettle. Add water. Bring to a boil. Lower heat. Simmer 20 minutes or longer until meat is tender.\\
Stir in tomatoes with liquid, breaking up chunks with a spoon. Add bouillion, pepper, thyme and marjoram. Simmer 1 hour. Add carrots, celery, onion and rice. Cook 1 more hour.
Key Ingredient: round steak\\
Preparation: brown; simmer\\
Cuisine: American\\
Source: Sherry Howell\\
Food Group: meat\\
Meals: lunch, dinner\\
Courses: soup\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 2:40\\
Servings: 8
1-1/2 pounds round steak, cut into 1-inch cubes\\
2 quarts water\\
1 (35 ounce) can tomatoes\\
3 beef bouillion cubes\\
1/2 teaspoon pepper\\
1/2 teaspoon thyme leaves\\
1/4 teaspoon marjoram leaves\\
5 carrots, peeled and chopped\\
5 stalks celery, sliced\\
1 onion, chopped\\
1/2 cup uncooked white rice
Brown beef in large pan or kettle. Add water. Bring to a boil. Lower heat. Simmer 20 minutes or longer until meat is tender.\\
Stir in tomatoes with liquid, breaking up chunks with a spoon. Add bouillion, pepper, thyme and marjoram. Simmer 1 hour. Add carrots, celery, onion and rice. Cook 1 more hour.