1/2 cup beef broth
1/3 cup white sugar
1/4 cup butter
4 cups beef stock
4 cups white bread cubes
6 eggs
1 tablespoon dried basil
1 tablespoon dried rosemary, leaves reserved
1 tablespoon dried thyme, leaves reserved
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon dried parsley
2 teaspoons ground cloves
1/2 teaspoon salt
1/2 cup cold water
1 quart parmesan cheese, cubed
In a large pot over medium heat, combine the broth, sugar, butter or margarine, beef stock or liquid, bread cubes, 1/3 cup of the bread's liquid and 2 cups water. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
Meanwhile, in a pan over medium heat, combine egg, basil, rosemary, thyme, salt, pepper, parsley, cloves, salt, pepper, parsley and cloves. Cook 5 more minutes. Stir in water and cook until thickened, 15 to 20 minutes. Stir in parmesan cheese cube.
I used baguette bread with red stripes and it was the best thing EVER!!!! Served it with a giant slice of provolone which made it even better. Then I just made my own version of the classic empanadas--savory, sweet, spicy, and a little bit tangy. It's not quick and easy--but it's totally worth trying. I will definately make it again!!!
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