土耳其意大利式饺子汤
剩下的火鸡尸体被用来制作美味的肉汤,然后用来制作类似于意大利最受欢迎的意大利式饺子的温热汤。配方是为1磅胴体写的 – 每增加一磅,加倍芳香成分(胡萝卜,洋葱,芹菜,欧芹和胡椒;不添加更多的月桂叶)用于增强肉汤的味道。对于更多的意大利式饺子,每9盎司意大利式饺子需要大约8杯火鸡肉汤.
资料来源:Martha Stewart Living,2015年11月
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剩下的火鸡尸体被用来制作美味的肉汤,然后用来制作类似于意大利最受欢迎的意大利式饺子的温热汤。配方是为1磅胴体写的 – 每增加一磅,加倍芳香成分(胡萝卜,洋葱,芹菜,欧芹和胡椒;不添加更多的月桂叶)用于增强肉汤的味道。对于更多的意大利式饺子,每9盎司意大利式饺子需要大约8杯火鸡肉汤.
资料来源:Martha Stewart Living,2015年11月
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份量
Xavier
27.04.2023 @ 07:40
This article discusses the use of leftover turkey carcasses to make a delicious meat soup, which is then used to make a warm soup similar to Italys most popular Italian-style dumplings. The recipe is written for 1 pound of carcass – for each additional pound, double the aromatic ingredients (carrots, onions, celery, parsley, and pepper; do not add more bay leaves) to enhance the flavor of the meat soup. For more Italian-style dumplings, about 8 cups of turkey broth are needed for every 9 ounces of dumplings. The recipe is from Martha Stewart Living, November 2015. The article provides a list of ingredients and directions for making the soup.