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1 cup lean beef, cut in 2"
strips or ground beef
1 cup tomatoes, cut up
1 cup onion, cut up
Salt & Pepper
A ngel hair noodles
Garlic salt
Herbs, coriander,
Rosemary,
thyme,
parsley, or oregano
2 eggs
1 can evaporated milk
Hot pepper
Toast, cut in small pieces
In a frying pan, cook beef in oil. Add tomato and onion, salt and pepper. In a separate sauce pan, boil thin noodles (as many as you care to use) with salt.
Do not overboil. A dash of garlic salt is tasty, plus other herbs of your choice.
Combine noodles and meat sauce after removing access oil. Use the water from the noodles to make the soup. Bring to a boil.
Turn off the heat and break in eggs without stirring.
When firm enough, add 1 can evaporated milk to 2 qts. soup. Add hot pepper if you like it spicy. Serve with small piece of toast floating on top.
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1/4 Kg. cooked noodles
2 Tbsp. butter
2 Tbsp. flour
1/2 cup milk
1 cup chicken soup
Salt P
epper
Nutmeg
3 eggs yolk
1 cooked
chicken breast tear it
3/4 cup mayonaise
cayenne Pepper
Parmesan cheese
In a saucepan melted butter.
Add flour, worm milk and worm soup too. Mix well.
Add condiments and turn off.
Add a little bit of the sauce to the yolk eggs.
Add the eggs yolks to the mix.
Combine all well.
Mix the noodles with the sauce.
Mix chicken with 1/2 cup of mayonaise and cayenne pepper.
Line greased container.
Layer first amount of half of noodles.
Sprinkle parmesan over.
Add over the chicken.
Another layer of noodles.
Add the rest of the mayonaise.
Sprinkle on top parmesan. 350 F. 25 min.
1 cup evaporated milk
4 eggs
2/3 cup sugar
1 tsp vanilla
1 1/2 tbs powder colapiz
1/2 cup watter
100 gr. flakes coconuts
Mix colapiz with watter.
In saucepan mix milk with yolk eggs, sugar and coconut.
Hit. Add colapiz.
Wait until melted.
Add vanilla.
Turn of the hit.
Cool.
Mix the white eggs until smooth and combine carefully with other mix.
Put it in cup and refrigerate. Bon apetite