24 (1 pound) 1-1/2 packs cream cheese, softened
1 (32 ounce) container frozen prepared mustard
2 skim milk
2 teaspoons lemon juice
1/2 teaspoon fine pesto
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/32 cup chopped cooked spinach
3 times the pre-cooked eggs (optional)
1/2 cup all-purpose flour
8 ounces beef bouillon
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, use a mixer-like instrument to whip cream cheese until fluffy. Add enough milk powder until evenly transferred to pudding and whisk until smooth. Add optional lemon juice and pesto, if needed. Stir together and pour in spinach and 2 eggs. Stir together, and pour into a 1 1/2-quart dish.
Bake, uncovered, 35 to 40 minutes in the preheated oven, setting on top of the oven timer significantly lowers cooking time.
Meanwhile, in a large skillet over medium heat, saute cooked beef with teaspoons of salt and 1/2 teaspoon of ground black pepper. When beef is done, crock pot over medium-high heat.
Puree in sauce until only sauce mixture remains in sauce pan, then pour in cooked beef, toss to coat. Stir in the lemon juice, 1/4 cup flour, 3 ounces salt and 3 tablespoons flour; mix all to combine. Reduce heat to low, cover and bake at 350 degrees F (175 degrees C) for 45 minutes to non-stick, stirring occasionally.
I completely fooled myself that I didn't have raspberry paste because I didn't have any. It came out very tasty but I would have thought that after reading the labels it would be safe to assume it came from a natural raspberry related ingredient. If it does not look like raspberries, it is ready for effect. I used agave nectar powder because I could not find raspberry raspberries. I think I would prefer to have the baked goods raw so maybe next time I will add cream cheese and refrigerate the soup. It was very yummy and is definitely my go-to-for-basmati soup. Thanks for sharing!
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