CALDO DE RES: SPANISH BEEF SOUP
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the recipe. Saute the beef chunks with the chopped onions, salt and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour, until the beef is "spoon tender". Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if Italian zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water to cover the vegetables and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into half and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes. Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste. Chopped jalapenos may be added for the perfect hangover cure. Serve with heated corn tortillas.
CALDO DE RES: SPANISH BEEF SOUP
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is "spoon tender."
- Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water, to cover, the vegetables and bring the mixture to a boil.
- Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
- Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Serve with heated corn tortillas. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added for the perfect hangover cure.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
SPANISH RICE WITH GROUND BEEF
Growing up, my mom made a version of Spanish rice with ground beef that was hearty enough that it stood on its own as a main dish. During a visit a few years ago, after missing her cooking desperately, I watched her prepare it and jotted down the recipe. (Don't worry, I checked with my mom and she's totally on board with sharing with you!) Serve on a bed of fresh spinach with a side of refried beans. Garnish with fresh diced tomatoes, green onions, cheese, avocado slices, and crushed chile flakes.
Provided by jubilation
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
- Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 46.8 g, Cholesterol 49.6 mg, Fat 10.1 g, Fiber 3.6 g, Protein 19.9 g, SaturatedFat 3.8 g, Sodium 1463.2 mg, Sugar 5.8 g
HAMBURGER SOUP WITH MACARONI
This hamburger soup with macaroni feeds a crowd of people. Serve with Parmesan cheese, a salad, and warm crusty bread for a great meal. Make it ahead for even better flavor.
Provided by kenlynkaye
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h35m
Yield 10
Number Of Ingredients 13
Steps:
- Heat a large soup pot over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
- Add diced tomatoes, beef broth, water, carrots, celery, parsley, bay leaf, salt, chili powder, and thyme. Bring to a simmer and cook for 3 to 4 hours.
- Add macaroni and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 26.7 g, Cholesterol 41.7 mg, Fat 11.5 g, Fiber 4.1 g, Protein 17.6 g, SaturatedFat 4.4 g, Sodium 924.9 mg, Sugar 6.6 g
SPANISH HAMBURGER CASSEROLE
Great tasting hamburger casserole. I usually top it with more than the 2 tablespooons of cheese that remains from the original ingredients.
Provided by Beth Gambrell
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Boil macaroni and drain.
- Brown meat and peppers and onion, drain and add salt and pepper.
- Make white sauce then stir in 4 T. of cheese and tomatoes.
- Layer in dish, macaroni, meat, sauce, then repeat.
- Top with remaining
- cheese and bake at 400 for 40 minutes.
Nutrition Facts : Calories 571, Fat 36.1, SaturatedFat 10.6, Cholesterol 67.1, Sodium 715.4, Carbohydrate 37.3, Fiber 2, Sugar 2.6, Protein 23.6
SPANISH HAMBURGER ( SLOPPY JOES )
Make and share this Spanish Hamburger ( Sloppy Joes ) recipe from Food.com.
Provided by AB_Fan
Categories High Protein
Time 50m
Yield 10-12 sandwiches
Number Of Ingredients 8
Steps:
- Brown hamburger with onion and celery. Flavor with salt and pepper to taste. You may want to use 1/8 tsp cayenne or white pepper to add some heat. A few drops of tobasco sauce could also be used, or some red pepper flakes.
- Drain hamburger; in same skillet, add tomato soup, garlic salt, and water. Stir to combine, and simmer for 20 minutes to half an hour or until you're ready to serve.
- This can also be made ahead of time and reheated, or placed in a slow cooker to be kept warm.
- Serve in warmed hamburger buns.
HAMBURGER SPANISH RICE
Spanish rice recipes are a favorite busy-day dish for my husband and me. Even though we're retired, I often work on crafts or paint right up to mealtime. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown the beef, onion, green pepper and rice. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender.
Nutrition Facts :
SPANISH NOODLES & GROUND BEEF
Bacon adds crunch to this comforting stovetop supper my mom used to make when I was a kid. Now I prepare it for my own family. -Kelli Jones, Perris, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook and crumble beef with green pepper and onion over medium heat until no longer pink, 5-7 minutes; drain., Stir in noodles, tomatoes, water, chili sauce, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring frequently. Top with bacon.
Nutrition Facts : Calories 409 calories, Fat 18g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 756mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.
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