4 potatoes, thawed and cubed
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 tablespoon dried basil
1/2 cup water
2 large carrots, peeled and sliced
1 medium onion, sliced
1 medium green bell pepper, segmented
1 small carrot, sliced
1 cup dry milk powder
Heat oil in a large pot over medium heat. Stir in garlic powder, oregano, basil and water. Bring to a boil, stirring constantly. Cover a large pot or skil in hot water to prevent scorching.
Stir the flour, salt and celery into the pan, and cook and stir over medium heat, stirring constantly, until well blended. Gradually pour the soup over the hot mixture. Season with carrot slices, onion slices, green bell pepper and carrot segments. Top with bell pepper pieces and tomatoes.
Cover and simmer 30 minutes. Remove lid and simmer 20 minutes more. Remove from stove and return to pot. Return pot to a gentle simmer.
Stir the milk into the pot, and bring to a medium heat. Saute, stirring constantly, for 8 minutes. Pour gelatin over mixture, and sprinkle with salt.
What's That Bug?
Was this helpful? Yes No
Cause Info:
This recipe could use some tweaking to increase the speed of the oats; if you have a small mixing bowl, add a spoonful of hot water as you go along. If you have a large mixing bowl, set aside for this (use your knife to scoop out) and absorb the oats into the bowl.
Be that as it may, heat a large saucepan over medium heat. Combine 1/4 cup of oil, olive oil, garlic powder, oregano, basil, water and carrots (I use onion). Mix together, and heat up to within inch of top of pot. Sprinkle with bell pepper segments, adjust to taste.
Reduce heat to medium; slowly add the cooled pasta into the skillet. Sprinkle with remaining olive oil, garlic powder mixture, oregano mixture. Cook for 2 minutes and stir constantly to prevent sticking with hot liquid. Flip, and cook until golden. Then gently stir in celery sprigs, celery salt, parsley, salt, pepper, paprika, limander, milk, cheese and egg. Remove from heat. Serve warm.
⭐ ⭐ ⭐ ⭐ ⭐