DINOSAUR SOUP
When my kids were little I used to always try to make something "out of the ordinary" to keep them on their toes. I have no idea where this "brain child" came from but it was always fun to do and to eat. I couldnt post the original recipe the way it is written so the (CAPITALIZED INGREDIENTS) are the original.
Provided by LAURIE
Categories Potato
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot add juice, bone, celery, onion and all spices and 4 cups water.
- Cover and simmer 2 hours.
- Remove bone and cut off any meat.
- Strain broth and skim off any fat.
- Discard celery leaves if desired.
- Add in all meat, potatoes and carrots.
- Cover and simmer 45 minutes, if needed add more water.
- Add in shells and cook about 15 minutes more until macaroni is tender.
- Serve immediately.
- Great with a nice bread and a salad, the kids love this because of the name and the ingredients.
Nutrition Facts : Calories 252.9, Fat 1.1, SaturatedFat 0.2, Sodium 1051.2, Carbohydrate 56.4, Fiber 7.1, Sugar 13.4, Protein 8.2
DINOSAUR EGGS
Traditional Scotch egg amped up by replacing corned beef hash for the sausage in this delightful version...
Provided by Soup Loving Nicole
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended.
- Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish.
- Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased.
- Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Drop 2 eggs into the hot oil and fry until brown, 3 to 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining 2 eggs.
- Cut the lengthwise and serve with mustard sauce.
Nutrition Facts : Calories 784.1 calories, Carbohydrate 34 g, Cholesterol 332.6 mg, Fat 63.2 g, Fiber 2.7 g, Protein 19.9 g, SaturatedFat 12.8 g, Sodium 702 mg, Sugar 1.7 g
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