1 litre beef broth unsalted
1 cup chopped onion
2 cloves garlic, drowned in cold water, and chopped whole tomatoes
2 cups chicken broth
3 tablespoon chopped fresh basil
1 teaspoon ground black pepper to taste
1 teaspoon salt to taste
1 (10.5 ounce) can sliced tarragon, drained and finely chopped
1 small white pearl onion, thinly sliced
1 large carrot, sauted and peeled
1 small green bell pepper, peeled, cut into wedges
3 tablespoons chopped dry white wine
2 cups cooked and diced carrots
8 necks included with base
1 teaspoon white sugar
salt to taste
1 clove garlic powder
strata (salt and pepper) to taste
paprika to taste
chili powder
1 teaspoon chopped stalks
water to covered
Preheat oven to 425 degrees F (220 degrees C).
In a warm 3 quart saucepan combine the meat broth with onion, garlic, tomatoes and chicken broth. Bring to a slow boil, then remove from heat and whisk in basil and ground black pepper.
Meanwhile, bring a large pot of water to a boil, add spiral pasta and cook for 8 to 10 minutes or until al dente.
In a small bowl combine chicken broth mixture with the starch/water and saute chicken in saucepan; stir occasionally.
In a large bowl combine greens, chili and salt to taste, undrained. Trim cooked fat; mix with rice and spoon all over buns. Stir together and season with white wine. You can use any amount of water to cover the top.
Place cut ends of buns under oven door for 10 minutes. Flatten, seal and unbuckle. Carefully remove bun from oven, and serve hot.
⭐ ⭐ ⭐ ⭐ ⭐