How To make Reuben Soup2
1 lb Cooked corned beef
-brisket, trimmed 1/2 c Sauerkraut
1 Stick butter
1/2 c Flour
3 c Cream
2 c Milk
1 c Diced white onions
1 1/2 c Grated Swiss cheese
1/2 ts White pepper
3/4 ts Garlic salt
3/4 ts Onion powder
3/4 ts Celery salt
3/4 ts Lemon pepper
1/2 ts Salt
Dice or shred corned beef. Combine corned beef with sauerkraut and set aside. Melt butter in large soup pot over low heat. Add flour and heat 3-5 minutes, stirring constantly to cook flour and make a roux. Stir in cream and milk. Add onions. Increase heat to medium and continue cooking 7-10 minutes, stirring constantly, until soup thickens. Add cheese and stir to blend. Add white pepper, garlic salt, onion powder, celery salt, lemon pepper and salt. Add corned beef and sauerkraut. Stir until well-combined. Makes about 2 quarts, serving 4-6 people.
How To make Reuben Soup2's Videos
Slow Cooker Matzo Ball Soup
Here is what you'll need!
SLOW-COOKER MATZO BALL SOUP
Servings: 5-10
Ingredients
Soup
2 chicken breasts
1 cup onion, diced
2 stalks celery, chopped
2 carrots, chopped
1 teaspoon salt
½ teaspoon pepper
4 cups chicken stock
2 cups water
1 bay leaf
2 sprigs of thyme
Matzo Ball
1 cup matzo meal
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon pepper
¼ cup water
¼ cup vegetable oil
Topping (optional)
Dill
Preparation
Add all ingredients for the soup in the slow cooker and cook on low for 8 hours or high for 4 hours.
In the medium bowl, combine all ingredients for matzo balls. Mix well and refrigerate for 30 minutes to let the matzo absorb the liquid.
Make matzo mixture into balls and set aside or in the fridge until the soup is done.
Shred the chicken and place back into soup.
Add the balls into the soup and cook for 30 minutes.
Top it with dill or your choice of topping and enjoy!
credits :
Nathalie Dupree Cooks - Garlic Soup and Ginger-Mint Leg of Lamb
Episode 218:
Garlic Soup with Grapes and Croutons
Ginger-Mint Leg of Lamb
Sauteed Fennel and Zucchini
Marinated Cucumbers and Red Onions
Sponsored by LeCreuset
Linditas Kitchen Chicken Soup #3
Slow Cooker Shipwreck Stew
You don’t have to get shipwrecked to eat this Slow Cooker Shipwreck Stew! This is another easy meal that you can pretty much make it your own and add what you have. Very versatile .
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Ingredients:
1 lb ground beef
3 medium russet potatoes, sliced
1 white onion, diced
2 celery stalks, sliced
2 cups sliced mushrooms
15 oz Can kidney beans, rinsed and drained
21 oz can Campbell’s tomato soup ( 2- 10.5 oz)
1 oz packet taco seasoning
1 1/2 cups water
#cookingwithsherry #luckydogcreations #onlymyopiniontech
Sweet potato pie
Taco potato salad
Irish potato pie / #potatoday2021 collab
Cheeseburger roll up
Grandmas salad dressing cake
Copycat everything bagel seasoning #shorts
Chocolate cream cheese frosting
Reuben macaroni salad
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Audio and Video Equipment:
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Cooking Equipment:
???? 360° motorized turntable:
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Unique NYC: Katz's Deli - Pastrami on Rye & Reuben
Hi everyone!
So after living in NYC area for 8 years we finally got to try the famous Katz's Deli and their pastrami on Rye and Reuben!
They are not only known for their famous pastrami and hour long lines around the block but also for being featured in the 80's romantic comedy When Harry met Sally.
The pastrami sandwich is easily the quintessential new york of sandwiches out there and Katz's is one of the top places to get an authentic pastrami in NYC.
Let us know if you've tried their pastrami and reuben or your favorite place to get that truly new york sandwich!
Thanks for watching ????
Devin & Z
0:00 Intro
0:31 Food close-up
1:08 Inside Katz's
1:27 Trying Matzo Ball Soup
2:01 Reuben
3:15 Pastrami
4:28 Where Harry Met Sally tidbit
5:18 Inside Katz's
#pastrami #katz #deli #nyc #nycdeli #sandwich #reuben #reubensandwich #pastramisandwich #nycfood #nycfoodie #nysandwich #katzdeli #whereharrymetsally #deli
WHAT I EAT IN A WEEK | VEGAN COMFORT FOOD #007
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RECIPES
CHEDDAH & CHIVE GRITS 0:01
2 cups grits
1/4 cup cashew cheddar spread
1- 2 tbsp chive, chopped
1 tbsp vegan butter
1/4 tsp garlic powder
salt & pepper to taste
GRAPE JAM
see previous
BUTTERFLY LEMONADE 1:01
butterfly pea tea
SWEET POTATO QUINOA PANCAKES 1:35
*see original creator
sub apple sauce for sweet potato puree
CHIK'N NOODLE SOUP 2:25
vegan chick'n
2 cups no chicken stock (or bouillon + water)
1 celery stalk, diced
1 carrot, diced
sage, parsely, salt + pepper to taste
1 cup udon noodles (or pasta of choice)
SMOOTHIE 3:04
1 cup pineapple
2 - 3 frozen banana
1.5 cups almond milk
1/4 tsp blue majik (or spirulina of choice)
1/4 cup frozen blueberries
PISTACHIO MATCHA 3:24
see previous video
PB&J 3:38
sourdough
peanut butter
sea salt
grape jam*
*see previous video
GRAPEFRUIT TEA 4:08
8oz hot water
1/4 tsp cinnamon powder
3-4 tbsp grapefruit syrup*
*see previous video
BAGEL SAMMIE 4:25
plan bagel
miyoko's vegan cream cheeze
red onion
cucumber
tomato
salt + pepper to taste
BUFFALO CHIK'N SAMMIE 4:56
chik'n (or meat substitute)
1/4 yellow onion, diced
1 tbsp vegan butter
1 tbsp hot sauce
salt + pepper to taste
1 pita
butter lettuce
tomato
PEACHES N' CREAM PARFAIT 5:49
vanilla bean cashew yogurt
peaches, fresh or frozen (defrosted)
whipped coconut whipped cream
HISBISCUS SANGRIA 6:15
1/2 tsp hibiscus
1 cara cara orange, sliced
1 cinnamon stick (or powder to taste)
16 - 24 oz water
*sweeten when served
CROUTONS 6:55
bread of choice, cut into squares
1 tbsp oil
1tbsp italian herbs of choice
MARGHERITA PIZZA 7:30
1 pita
1-2 tbsp pasta sauce
miyoko's mozzarella cheeze
fresh, basil
VEGAN PARMESAN 8:12
nutritional yeast
cashews
salt, garlic, & onion powder
CARROT CAKE SMOOTHIE 9:01
1/2 cup carrot juice
1 cup almond milk (or plant-based milk of choice)
2 frozen bananas
2 dates
1/4 tsp cinnamon
pinch nutmeg
1/2 tsp vanilla extract
MAC & CHEEZE 9:54
elbow macaroni
1/2 cup sweet potato puree
1/2 cup cashews, soaked
1 1/4 cup oat milk
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/4 tsp onion powder
salt + white pepper to taste
SWEET & SAVORY GRILLED CHEEZE 11:03
2 slices cinnamon raisin bread (or sweet bread of choice)
2 slices vegan cheeze (chao tomato cayenne)
KALE + TOFU BOWL 11:34
2 tsp avocado oil
sichuan tofu
1 cup lacinato kale, chiffonade
2 garlic cloves
1 tbsp stock
salt + pepper to taste
1-2 tsp pumpkin sead
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TECH
Canon M10
Final Cut Pro X editing software
CONTACT
get in touch at abetweene@gmail.com
FTC
this video is not sponsored. some linked products may grant me a small commission.