Brown ground beef and onion.
Cook noodles.
Add soup and water to the meat.
Stir in cooked noodles and heat.
Combine the egg, water, salt, and oil just until barely mixed. Make a well in the flour and drop the egg mixture into it. Work it with your hands, folding the flour over the egg until the dough can be rolled into a ball and comes clean from the hands. Knead the dough and let it stand covered for about an hour.
Beat the ricotta cheese, then beat in the eggs one at a time. Add the parsley, parmesan cheese, and salt and pepper to taste. Divide the dough in half. Roll out the halves one at a time, stretching and sprinkling it with flour in between each roll. Repeat about 10 times until the dough is translucent and paper-thin. Divide the sheet of dough into two equal oblong pieces. Score one sheet to divide it into 2- or 3 - inch squares. Place 2-3 teaspoons of pasta filling in each square. Place the second sheet of pasta over the filling. Press the pasta together around each mound of filling with your fingers. Cut lengthwise into strips, and then cut each strip into squares. Dry the squares on a rack for 1 1/2 to 2 hours, turning the squares over halfway through.
Simmer the tomatoes, onion, celery, parsley, bay leaf, and thyme for 30 minutes.
Press through a sieve to remove the cloves, leaves, and seeds. (The sauce should be very pulpy.) Melt 3 Tablespoons butter. Blend in 2 Tablespoons flour. Add the tomato sauce and 1/4 teaspoon sugar. Simmer and stir for 5 to 10 minutes. Add fresh basil just before serving.
Boil the ravioli, six at a time, until al dente. Remove with a skimmer. Serve with tomato sauce.
Brown beef with onion and mushrooms.
Arrange roll dough in a greased 9-inch pie plate.
Add soup, Parmesan cheese, and seasoning to meat. Simmer 5 minutes.
Pour into pie plate and bake 20 minutes at 350 degrees.
Top with sliced cheese; bake 5 more minutes.
Make the chicken stock:
* Pour 4 cups water into a medium bowl and sprinkle with the gelatin. Set aside until the gelatin is hydrated, about 10 minutes.
* Meanwhile, chop the chicken backs and wing tips with a cleaver into rough 2-inch pieces, or cut up with poultry shears. Working in two or thee batches, transfer the chicken to a food processor and pulse until the textture roughtly approximates ground chicken, stopping if a particularly hard bone gets stuck on the blade.
* Transfer the ground chicken, chicken legs, onion, carrot, celery, bay leaves, peppercorns, fennel, coriander, and partsley to a large Dutch oven or stockpot and add cold water to just cover the ingredients, about 2 quarts. Add the hydrated gelatin and water and bring to a boil over high heat. adjust the heat to maintain a brisk simmer, then skim off any foam and scum from the surface and discard. Cook for 45 minutes, adding water as necessary to keep the ingredients submerged. Remove from the heat and allow to cool for a few minutes.
* Using a pair of tongs, transfer the chicken legs to a bowl and set aside to cool. Remove and discard any large pieces of bone and vegetables from the stock. Strain the stock through a fine-mesh strainer into a large bowl and discard the solids. Return the stock to the pot, bring to a rolling simmer, and reduce to 2 quarts, about 10 minutes.
* Meanwhile, pick the meat off the chicken legs.
* When the stock has finished reducing, allow it to rest until the excess fat and scum form a distinct layer on the surface, about 15 minutes, then skim off with a ladle -- discard the fat or save it for another use. Or, refrigerate the stock overnight and then remove the solid fat from the top. The stock will keep in an airtight container in the refrigerator for up to 5 days, or it can be frozen for at least three months.
Make the soup:
- Combine the chicken stock, carrots, celery, onion, and rice, in a Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook until the vegetables are almost tender, about 15 minutes.
- Add the greens and cook until all the vegetables and the rice are tender, about 5 minutes longer. Stir in the parsley and chicken meat and warm through. Season to taste with salt and pepper and serve.
For a shorter version, boil four chicken legs for 30 minutes, add enough water to the broth to make 2 quarts, and then follow instructions to make the soup.
Preheat oven to 350 degrees. Wash chicken and pat dry. Mix eggs and milk. Mix corn flakes, salt and pepper. Dip chicken into egg mixture, then into crumb mixture, coating each piece evenly.
Put in well-greased baking pan. Drizzle with melted butter.
Bake for 1 hour.
Melt butter. Cook onion and garlic.
Stir in tomatoes, sugar, and salt. Simmer for 10 minutes.
Add cream; cook for three more minutes.
Pound meat to 1/8 inch.
Mix together bread crumbs, parmesan cheese, and oregano.
Whisk together egg and milk.
Bread the meat by dipping in the milk and then coating with bread crumbs.
Fry meat in three tablespoons of oil for three minutes on each side.
Spoon sauce over meat. Top with mozzarella and parmesan.