Have you been under the weather lately, or know someone who is? I’m telling you, the germs are in full effect here in Ohio! I just got over the flu and viral pneumonia, and am now dealing with a nasty case of bacterial bronchitis. And I know a lot of other people going through the same thing. Now’s the time for some SERIOUS comfort food… and this is my all time favorite.

Soup is so perfect this time of year, whether you’re sick or not. Especially slow cooker soups, since there’s not a lot of hands-on cooking time!

As I mentioned, beef barley soup is my favorite soup… ever! Despite loving it so much, for the longest time, I never made it at home. I was perfectly happy opening a can. But now that I’ve been working on and perfecting this recipe… I’ll never have canned beef barley soup again!

Ingredients:

2 pounds stew meat (nicely marbled beef chunks)
salt and pepper
2 tablespoons oil
10 cups water
3 mounded tablespoons good quality beef base
3 stalks celery (about 2 cups), chopped
2 onions, chopped
5 cloves garlic, minced
1 large potato, peeled and shredded, about 2 cups
3-4 large carrots, peeled and shredded, about 2 cups
1 cup pearl barley rinsed

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EAT VEGETABLE BEEF SOUP

PREPARATION:

Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.

When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it–not what you want.)

When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.

Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.

When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.

Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes…like home.

SLOW COOKER INSTRUCTIONS:
In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot. Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
Add the beef base, celery, onions, and garlic to the slow cooker and stir.

Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour. Add the barley and simmer for another hour or so, until it is tender.
via~masterofkitchen

Enjoy !

The post Beef Barley Soup (Slow Cooker) appeared first on Viral Recipes.

Very good! My husband who is afraid of vegetables ate this up fast! It’s very filling and has wonderful flavors! He says he’ll even eat the soup a second night. He doesn’t do leftovers, normally. We will definitely make this fall soup again!

This was more a stew than soup so I added some beef broth with the water. I made it for a family of 12 but have no left-overs…too many people really liked it. It needs more seasoning so I used Mrs. Dash instead of salt.

I remember my mother making this very same soup when I was a kid and I loved it then. Though all of her veggies were canned from the garden this recipe is delicious!

Ingredients:

°1 pound ground beef

°about ½ onion

°½ cup chopped

°2 minced garlic cloves

°3 cups beef broth

°28 ounces diced tomatoes

°1 large can, undrained

°6 ounces of tomato paste

°1 can (or condensed tomato soup)

°about 2-3 potatoes

°4 cups peeled and diced

°2 t beef base 

°1 tbsp Italian dressing or 1 tsp salt, 1 ½ tsp oregano and ½ tsp pepper

°3 cups fresh or frozen mixed vegetables

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PREPARATION:

In a large pot, brown the beef and onion until the beef is no longer pink and the onion is soft. Drain fat if desired. Add the garlic and cook for one minute.

Add broth, diced tomatoes, tomato paste, potatoes, beef base and seasoning mix. Bring to a boil. Reduce heat, covering and simmer for 10 min. Stir in mixed vegetables and simmer for 12-15 minutes or until potatoes are cooked

Enjoy !

The post Hamburger Vegetable Soup appeared first on Viral Recipes.

BROCCOLI CHEDDAR SOUP

I know this Panera’s Broccoli Cheddar Soup recipe has made the rounds around the blogs but my job is to share recipes that I really love and this is one of them.

The reason I know that this recipe tastes just like the delicious Broccoli Cheddar soup at Panera is because I ate this at least once a week during my last pregnancy.

It was the ONLY thing that I looked forward to eating and I’m sure the peeps at Panera knew me by name. They serve this Panera’s Broccoli Cheese Soup with a warm crusty baguette. Oh my goodness.

It almost makes me want to get pregnant again.

Ingredients:

• 1/4 cup melted butter
• 1/2 medium chopped onion
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock or broth
• 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
• 1 cup carrot, , julienned (can buy matchstick carrots in produce section)
• 1/4 teaspoon nutmeg, (optional but brings out the flavor)
• 8 ounces grated sharp cheddar cheese, (2 cups)
• salt and pepper

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PREPARATION:

1. Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
2. Whisk in the half & half and chicken stock.
3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
5. Serve with crusty bread.

Enjoy !

The post Broccoli Cheddar Soup appeared first on Viral Recipes.

Wonder Soup makes a great starting point for healthy eating because it’s low in calories, nutrient-dense, fat-free, and sugar-free.

Hearing all that, you might be starting to picture an awfully bland soup, but luckily the flavorful ingredients like cabbage, garlic, tomatoes, basil, and oregano give this broth-based Cabbage Soup an excellent taste while remaining low-calorie. This is a delicious soup that you can enjoy for an easy healthy meal once in a while. If you just have Cabbage Soup as a regular dinner, you can make some Soft Rolls to go along with it for a comforting meal.

Ingredients:

• 8 cups vegetable broth
• ▢1 yellow onion , chopped
• ▢3 cloves garlic , minced
• ▢4 cups cabbage , cut into 1″ chunks
• ▢3 carrots , sliced
• ▢3 stalks celery , sliced
• ▢1/2 teaspoon Kosher salt
• ▢1/2 teaspoon coarse ground black pepper
• ▢1/2 teaspoon dried oregano
• ▢1/2 teaspoon dried basil
• ▢28 ounces diced tomatoes , do not drain

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PREPARATION:

• Add the vegetable broth, onion, garlic, cabbage, carrots, celery, salt, pepper, oregano, basil, and diced tomatoes then stir well.
• Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.

Enjoy !

The post Weight Loss Cabbage Soup appeared first on Viral Recipes.

Very good! My husband who is afraid of vegetables ate this up fast! It’s very filling and has wonderful flavors! He says he’ll even eat the soup a second night. He doesn’t do leftovers, normally. We will definitely make this fall soup again!

This was more a stew than soup so I added some beef broth with the water. I made it for a family of 12 but have no left-overs…too many people really liked it. It needs more seasoning so I used Mrs. Dash instead of salt.

I remember my mother making this very same soup when I was a kid and I loved it then. Though all of her veggies were canned from the garden this recipe is delicious!

Ingredients:

2 tablespoons vegetable oil
2–3 lbs chuck roast
2 carrots sliced in thin rounds
2 stalks celery sliced thin
1 medium onion chopped fine
3 cloves garlic crushed
1 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon ground thyme
6 cups low sodium beef broth
1 can diced tomatoes (14.5 ounce)
1 bay leaf
2/3 cup medium Barley
1 can corn drained (14.5 ounce)

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PREPARATION:

In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly.
Add the beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork tender. Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.
Remove roast from the pot and trim cutting the beef away from any gristle or fat. Cut or shred into bite size chunks and return to the pot.

Enjoy !

The post Beef Barley Soup appeared first on Viral Recipes.

Very good! My husband who is afraid of vegetables ate this up fast! It’s very filling and has wonderful flavors! He says he’ll even eat the soup a second night. He doesn’t do leftovers, normally. We will definitely make this fall soup again!

This was more a stew than soup so I added some beef broth with the water. I made it for a family of 12 but have no left-overs…too many people really liked it. It needs more seasoning so I used Mrs. Dash instead of salt.

I remember my mother making this very same soup when I was a kid and I loved it then. Though all of her veggies were canned from the garden this recipe is delicious!

Ingredients:

1 lb lean ground beef
1 small onion finely diced
1 teaspoon salt
½ teaspoon black pepper
1 can (15 oz) Italian style stewed tomatoes
2 cans (15 oz each) beef broth
1 can (15 oz) petite diced tomatoes do not drain
1 can (15 oz) mixed vegetables drained
1 teaspoon dried basil
1 teaspoon dried parsley
1½ cups uncooked egg noodles

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PREPARATION:

Brown the ground beef, onion, salt, and pepper in a large soup pot over medium-high heat. Crumble beef as it cooks. Once beef is no longer pink drain the grease.
Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef. Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil.
Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn heat to low and let the soup cook for 12-15 minutes.

Enjoy !

The post Vegetable Beef Noodle Soup appeared first on Viral Recipes.

Ingredients

Two large eggs.
2 teaspoons of fresh lemon juice (or white vinegar).
A cup of light olive oil or almond oil.
A piece (tablet) of sea salt (or half a teaspoon of table salt).
garlic.
Half a tablespoon of mustard.

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How to make mayonnaise and prepare it at home

Separate the egg whites from the yolks, and save the whites to use for something else.
Put the yolks in a special bowl, and then put the fresh lemon juice with the egg yolks.
Mix the yolks with lemon juice well using a hand mixer or you can use an electric mixer (food processor), which is better, to ensure that the ingredients are mixed well at high speeds.
Start pouring the oil gradually and in slow-motion, it is preferable to put a little oil in and start mixing again, until the cup of oil is completely finished.
If you are using an electric mixer, keep pouring the oil slowly until the mixture begins to thicken.
If the mixture becomes thick, it can be diluted by adding 1 teaspoon of pure water.
Add salt to the mixture, and mix it well afterward.
Place the container in the refrigerator closed for 3 days before using it.
To add a delicious flavor to mayonnaise, add a little crushed garlic or finely chopped garlic, as well as ½ teaspoon of mustard.

Tips

Make sure the two eggs you use are below room temperature, if you use cold eggs, the mixture won’t get too thick.
At the stage of adding oil, you must add the oil, forming a thin thread while pouring it.
Always use natural lemon juice.

The post How to make mayonnaise and prepare it at home in simple steps! appeared first on Viral Recipes.

1- Air drying the sugar paste

Although drying the sugar paste without the use of a heat source takes a long time, it saves the energy consumed in the oven or dryer, so it is an economical method that can be resorted to if there is enough time to prepare the dough, and to implement this, the following instructions can be followed:

Roll out the shapes made of sugar paste on a suitable surface after sprinkling them with a little flour or cornstarch; This is to protect the dough from sticking to the work surface.
Leave the fondant at room temperature out of sunlight for 24 hours.
If the forms are not completely dried, they can be left for another 24 hours.
After the shapes are completely dry, they can be stored together in a plastic container, with the need to separate each shape using parchment paper. They can also be stored in an airtight plastic bag.

2- Drying the sugar paste in the oven

Drying the sugar paste in the air takes a long time that varies according to the thickness of the dough, and may extend from a day to a week, so it is preferable to use a heat or air source to speed up the process, and the oven is ideal in this process and for its use, the following

Four ways to dry beetroot

Instructions can be followed:

Put the sugar paste after its formation in a tray lined with butter paper; To prevent the dough from sticking to the tray.
Set the oven to the lowest temperature available in the oven, leaving the oven door open and placing the tray of fondant on the shelf furthest from the source of the fire.
Leave the tray in the oven for 20 minutes, checking it periodically and removing it from the oven when it hardens before it burns.
Instead of operating the oven at the lowest temperature and leaving the door open, the sugar paste can be dried using an oven light, by placing the tray on the shelf closest to the light. for the required.

3- Drying the sugar paste using a dryer

The quickest way to dry sugar paste is to use a dryer.

Arrange the sugar paste to be dried inside the dryer.
Set the dryer to the lowest temperature available.
Leave the sugar paste in the dryer for 3-4 minutes.
Make sure the dough is dry on all sides before taking it out.
Tips to speed up the drying of sugar paste
In addition to the methods used for drying sugar paste, whether it takes a long time or not, following some tips can speed up the drying process; Such as thinning the sugar paste, the thinner the dough, the more quickly it dries up. A fan can be used if you choose to dry the sugar paste in the air, by placing the fan on the work surface.

The post 3 ways to dry sugar paste appeared first on Viral Recipes.

Dried beetroot chips are healthy snacks that contain a large amount of iron, and their ground can be used to prepare healthy bread, and some prefer adding them to salads as well, so in this article, we will show the most prominent methods that can be followed to dry beetroot.

Drying beetroot using a dryer

To use the dryer for drying beetroot, the following instructions can be followed:

Get the right amount of beetroot.
Clean the beetroot, and remove its stems and leaves.
Peel the beetroot if the peel is not good, or if you prefer it.
Cut the beetroot into thin slices for better and faster drying results.
Arrange the beetroot slices on the dryer tray, leaving spaces between the slices.
Set the dryer to a temperature of 52 degrees Celsius, and leave it for 8-12 hours, as the time depends on the thickness of the slices, so check them after 8 hours and you can increase the time as needed.

Oven drying beetroot

Usually, drying beets in the oven takes relatively less time than it does in the dryer. The oven can be used to dry by following the following

instructions:

Remove the beetroot leaves and stems, and wish them well.
Peel the beetroot if you prefer, then cut it into thin slices.
Arrange the beetroot slices on a tray lined with parchment paper, making sure to leave enough spaces between them.
Set the oven temperature to 50-60 degrees Celsius, and leave the beets in the oven for 8 hours.

In the absence of 50-60 degrees in the oven, you can choose the lowest temperature with the oven door slightly open, and then the drying time may range from 4 to 6 hours.
You can turn the beetroot slices on the other side every hour if you like, as this step can speed up the drying process.
Drying beetroot using the microwave
Microwave drying is the fastest possible way to get dried beets. This method can

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be applied by following these instructions:

Wash the beetroot well after removing its leaves and stems.
Peel the beets if you prefer to do this step.
Cut the beetroot into thin slices.
Arrange the beetroot slices in a microwave dish and leave them for 3 minutes.
Check the beets after the time is up, and if they are not completely dried, you can leave them for an additional period of time.
Sun-drying beetroot
Drying vegetables and herbs in the sun is one of the oldest and least energy-consuming drying methods. If you want to dry beetroot in the sun, you can follow

the following instructions:

Wash the beetroot and remove its leaves and stems.
Peel the beetroot if you prefer.
Cut the beetroot into slices as thin as possible.
Arrange the beetroot slices on a mesh tray shelf in the fridge or oven.
Cover the beetroot with gauze to protect it from insects and dust.
Leave it for 4 hours in the hot sun, then flip it over for an additional 4 hours in the sun.
Avoid leaving it outside at night, and if it needs extra drying, you can put it in the sun again the next day.

The post Four ways to dry beetroot appeared first on Viral Recipes.

Cleaning chicken is an essential skill that everyone who seeks to learn to cook must master. It is not possible to cook chicken without cleaning it, removing its sigh and getting rid of its smell, and housewives usually pass on some recipes that they try and be successful in cleaning chicken, so we will present in this article the most prominent of those recipes that Proven to be effective in cleaning chickens.

Cleaning chicken with flour

Flour is characterized by its ability to remove the sigh of chicken and to use it, you can follow the following instructions:

Wash the chicken well, inside and out, and remove any excess pieces.
Rub the chicken well with two tablespoons of flour with one tablespoon of salt.
Wash the chicken to clean it of flour.
In a suitable bowl, mix 1 tablespoon of salt with 1/4 cup of white vinegar.
Add to the mixture half a lemon without peeling or squeezing it.
After the time is up, wash the chicken with vinegar and salt.

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Cleaning chicken with tomatoes

Tomatoes can be used to clean chicken by following the following instructions:

Wash the chicken on all sides, and remove the excess parts.
In a suitable bowl, mix the juice of two tomatoes with a tablespoon of salt and the juice of one lemon.
Rub the chicken with the mixture, and let it marinate for 15 minutes.
Wash the chicken to clear it of the tomato mixture.

Cleaning chicken with lemon

Lemon is one of the best recipes that can be applied to clean chicken and get rid of its sigh. To use it, you can follow the following instructions:

Wash the chicken on all sides, and remove the excess parts.
In a suitable bowl, pour the juice of two lemons, and add the peel of the two lemons as well.
Soak the chicken in the bowl for 15 minutes.
Wash the chicken from the mixture after the end of the soaking period.

Cleaning chicken with turmeric

Turmeric can be used to clean chicken by following the following instructions:

Wash the chicken well and remove the excess parts.
In a suitable bowl, mix 1 tablespoon of salt with 1 teaspoon of turmeric.
Add a teaspoon of black pepper with a tablespoon of vinegar.
Rub the chicken with the mixture, and let it marinate for 15 minutes.
Wash the chicken to clean it off the mixture after the end of the period.

Cleaning chicken with baking soda

Baking soda (sodium bicarbonate) can be used to clean many things in the house, including chicken. To use it, you can follow the following instructions:

Rinse the chicken well and cut it into thin slices to make this recipe more effective in cleaning the chicken and getting a tender chicken.
Rub the chicken strips with a teaspoon of baking soda.
Fry the chicken strips with baking soda until completely covered.
Put the chicken in the refrigerator for 20-30 minutes.
Wash the chicken to remove the baking soda from it before you start cooking it.

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