 |
 |
|
|
| |
| |
| |
|
|
| Articles about Barley |
| Citrus Barley Water | | 2008-03-04 05:00:23 | | Barley is the fourth most important of the modern crops. It is one of man's oldest cultivated grasses. Today it is used primarily as animal feed and for malting in the manufacture of alcoholic...
[[ This is a content summary only. Visit my website for full links, other content, and more! ]]
| | By: My Recipes | | |
| | Ever ridden a Barley? How ’bout a Harley Busa? | | 2008-02-20 02:02:08 | | Filed under: Motorcycles
We’ve run across plenty of custom motorcycles in our time, and the goal of many of them is to combine the best features of both sportbikes and cruisers into one machine. The Suzuki Hayabusa is arguably the king of the sportbike, and there is no arguing that Harley-Davidson is the owner of both [...] | | By: Car O Focus | | |
| |
|
|
| | Beef Barley Soup with Cheesy Garlic Bread | | 2007-03-11 16:32:00 | | Once, sometimes twice, a week I make a batch of soup. My wife and I takes turns deciding what type I will make and then on my way home from work I’ll stop in at the organic market and pick the ingredients up fresh. This week was L’s choice and reaching back into her comfort food memories she picked Beef Barley soup. I did a quick search and found a great recipe from February 2000 issue of Bon Appétit. I hadn’t fully read the recipe until I got home and found that before the meat gets added the soup has to sit over night. Postponing the soup night seemed a sad thing at first but over the next 24 hours the flavours had married beautifully and made it all worth while. I only bought about one pound of the filet mignon (the recipe calls for 1 1/2 lbs), but when cut into half inch pieces it was more than enough and cooked quite quickly. To accompany the soup I brushed some sourdough bread with garlicky olive oil and mozzarella cheese and grilled it until it was bubbly. We both had seconds. • BEEF AND BARLEY SOUP - Bon Appétit, February 2000 | | By: Diary of a Feeder | | |
| | California Pizza Kitchen Dakota Smashed Pea and Barley Soup. | | 2006-12-26 05:33:00 | | Got one of those cool hand blenders? You know, the kind of gadget that used to be pitched onthose annoying yet compelling late-night infomercials? It comes in handy for this recipe, whichrequires the split peas to be smashed into a smooth consistency, just like the original. If you don't have a hand mixer, a standard blender works just fine. This soup is very tasty and very low in fat. And the barley gives it a special chunky consistency and added flavor that isn't found in most pea soups.2 cups split peas6 cups water2 14.5-ounce cans chicken broth (4 cups)1/3 cup minced onion1 large clove garlic, minced2 teaspoons lemon juice1 teaspoon salt1 teaspoon granulated sugar1/4 teaspoon dried parsley1/4 teaspoon white pepperdash dried thyme1/2 cup barley6 cups water2 medium carrots, diced (about 1 cup)1/2 stalk celery, diced (1/4 cup)Garnishchopped green onion1.Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chickenbroth, onion, garlic, lemon juice, salt, | | By: cookbook n recipes | | |
|
|
| |
 |
|
| |
| |
|
 |
