Tomato Basil Soup Recipe : Simmer Cream & Basil for Tomato Basil Soup

Learn how to simmer the cream and basil when you make Tomato Basil Soup with expert cooking tips in this free recipe video clip. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis



http://www.youtube.com/watch?v=RjaT4Hhm33A&hl=en

Easy Sandwich Recipes - Olive Supreme Sandwich

This sandwich recipe was inspired by a trip to New Orleans. I had heard about the famous muffuletta sandwich, and was excited to try it. I was not disappointed.

The main ingredients are salami, mortadella, Italian ham, provolone, olive salad dressing and of course, the muffuletta bread. The olive dressing is the core of this sandwich. It is Italian in nature and consists of olives, olive oil, cauliflower, carrots, celery, sweet peppers, capers and spices.

I went to my local supermarket when I returned home, and was happy to find the dressing. I found it in the aisle by the pickles and olives. When I ran out of the ingredients in my home for muffulettas, I decided to experiment with the dressing. My first attempt ended up as my best. This is the recipe I came up with:

What you need:

1/2 c cooked chicken breast, shredded
raw baby spinach
2 T light mayonnaise
4 very thin slices of ham, or shaved ham
2 slices multi-grain or whole wheat bread
2 T Italian Olive Salad dressing

What you do:

Spread 1 T mayonnaise on each slice of bread. Layer baby spinach on one slice. Place chicken on top of spinach. Place 3 slices of ham onto chicken. Spread olive salad dressing over ham. Cover with remaining slice of ham, then remaining slice of bread. May alter mayo and/or olive salad amounts per taste.

My family as well as myself, are infatuated with this easy to make sandwich recipe. I hope you are as well.

Recipes For Christmas

Try the following menu to serve your guests on the Christmas day! All this recipes is easy and simple for you to prepare.

Cheese Straws Recipe
Makes:- 18
Cooking Time:- 10 minutes
Temperature: 375-400ºF, Gas Number 5-6

Ingredients:

4 oz. (1 cup) plain flour
pinch of dry mustard
pinch of salt
pinch of cayenne pepper
3 oz. butter
3 oz. Parmesan cheese, grated
1 egg yolk mixed with 2 teaspoons cold water

Methods:

Sift flour and seasoning. Cream butter in a mixing bowl until soft and white. Add flour, grated cheese and enough combined egg and water to mix to a stiff dough.

Roll out pastry thinly, cut into straws approximately 4 inches long by â...> inch wide. Place on greased baking trays and bake in a moderately hot oven for 10 minutes or until golden brown. Cool on a wire cooling tray.

To freeze:- Wrap carefully in thin film of plastic, place in an airtight plastic container or plastic bag (remove air), seal well, label and freeze.

To serve:- Thaw Cheese Straws in wrappings at room temperature for about 1 hour.

Iced Avocado Soup Recipe
Serves:- 4

Ingredients:

2 large ripe avocado pears
1½ pints chicken stock or water and chicken stock cubes
pinch of salt, pepper and ground nutmeg
¼ pint cream
extra cream for serving

Methods:

Peel avocado pears, remove stones and mash. Place in a saucepan with chicken stock, heat gently. Pass through a sieve or blender to remove any lumps. Return to saucepan, add seasonings and bring slowly to simmering point. Stir in cream, remove from heat and cool.

To freeze:- Pour into a plastic container allowing ½ inch head space. Seal well, label and freeze.

To serve:- Thaw at room temperature for 1 hour. Pour into bowls and top each serving with a little extra cream.

Cream of Turkey Soup Recipe
Serves:- 8

Ingredients:

2 pints turkey stock (see below)
2 oz. butter
2 oz. (4 tablespoons) plain flour
1 pint scalded milk, (or ½ milk and ½ cream)
1 stalk celery, finely chopped
salt and pepper

Methods:

Make stock by placing turkey carcase in a large saucepan and covering with cold water. Bring slowly to the boil, cover and simmer gently for approximately 2 hours. Cool, strain and reserve stock.

Melt butter in a large saucepan, stir in flour, cook for approximately 1 minute. Add 1 pint of stock and stirring continuously, bring to the boil. Add remaining stock, milk, celery, salt and pepper to taste. Bring to the boil and simmer gently for 5 minutes, cool.

To freeze:- When cold, pour into a plastic container, allowing ½ inch head space. Seal well, label and freeze.

To serve:- Thaw at room temperature for 2 hours, heat and serve immediately.

Ham & Pea Soup Recipe
Serves:- 6 to 8

Ingredients:

8 oz. split peas
1 oz. butter
2 oz. ham, diced (cut from bone)
2 onions, sliced
1 large carrot, diced
4 pints water
1 cup sliced celery
1 bay leaf
1 ham bone
2 teaspoons salt

Methods:

Soak peas overnight in cold water to cover, drain. Heat butter in a large saucepan, saute ham, onions and carrot until onion is golden. Add remaining ingredients and bring to the boil. Simmer, covered, for 2½ to 3 hours. Remove bay leaf and ham bone from soup, adjust seasoning if necessary. Cool.

To freeze: When cold, pour soup into plastic container, allowing ½ inch head space. Seal well, label and freeze.

To serve:- Thaw at room temperature for 1 hour. Heat gently and serve when hot.

Sausage Meat Stuffing Recipe

Ingredients:

liver from bird to be stuffed
8 oz. sausage meat
2 oz. soft white breadcrumbs
salt and pepper
pinch of grated nutmeg
stock
½ teaspoon finely chopped fresh herbs or
¼ teaspoon dried herbs

Methods:

Finely chop liver. Combine all ingredients, excluding herbs, adding ingredients stock to bind stuffing together.

To freeze:- Place in an airtight plastic container or plastic bag (remove air), seal well, label and freeze.

To serve:- Thaw in refrigerator overnight. When ready to use, add herbs and mix in thoroughly.

Chestnut Stuffing Recipe

Ingredients:

2 lb. chestnuts
¼-½ pint stock
2 oz. butter
salt and pepper
pinch of ground cinnamon
½ teaspoon sugar

Methods:

Slit chestnuts and bake or boil for 20 minutes, remove shells and skins. Place chestnuts in a saucepan and just over with stock, simmer until tender. Put through a sieve or blender. Add remaining ingredients and mix in sufficient stock to make a soft dough.

To freeze: Place stuffing in an airtight plastic container or plastic bag (remove air), seal well, label and freeze.

To serve: Thaw in refrigerator overnight. Stuff turkey.

Bread Sauce Recipe

Ingredients:

1 large onion
2 cloves
1 bay leaf
4 peppercorns
½ pint milk
2 oz. soft white breadcrumbs
½ oz. butter
salt and pepper

Methods:

Place onion, spices and milk in a saucepan. Bring slowly to the boil, remove from heat, cover and allow to stand for approximately 30 minutes. Strain liquid. Add breadcrumbs, butter, salt and pepper to taste, cool.

To freeze: Place sauce in an airtight plastic container allowing ½ inch head space. Seal well, label and freeze.

To serve: Thaw in container at room temperature for 1 hour. Place in saucepan and reheat gently.

Plum Pudding Recipe

Serves: 6

Ingredients:

4 oz. (1 cup) plain flour
pinch of salt
1 teaspoon baking powder
4 oz. soft white breadcrumbs
4 oz. suet, finely chopped
4 oz. brown sugar
3 oz. raisins
4 oz. currants
¼ teaspoon grated nutmeg
1 egg
¼ pint milk

Methods:

Grease a 2 pint pudding basin. Sift flour, salt and baking powder into a mixing bowl. Add breadcrumbs, suet, sugar, raisins, currants and nutmeg. Mix thoroughly, adding beaten egg and milk. Place mixture in basin, cover securely with aluminum foil. Boil for 4 to 5 hours.

To freeze: Turn pudding out of basin while hot. When cool, wrap in a thin sheet of clear plastic and place in a strong plastic bag. Remove air from bag with vacuum pump. Seal carefully, label and freeze.

To serve: Thaw pudding in refrigerator overnight. Place in pudding basin, cover and reboil for 3-4 hours before serving.

Rum Sauce Recipe

Ingredients:

¼ pint cream
2 egg yolks
1 tablespoon brown sugar
2 to 3 tablespoon rum

Methods:

Place all ingredients in a mixing bowl. Place over a saucepan of boiling water and whisk constantly until mixture thickens.

To freeze: Pour into a plastic container allowing ½ inch head space. Seal well, label and freeze.

To serve: Thaw at room temperature for 1 hour. Place in a bowl and reheat gently over a saucepan of boiling water.

Mince Pies Recipe

Makes:- 36
Cooking Time:- 15 to 20 minutes
Temperature:- 400-450ºF, Gas Number 6-7

Ingredients:

½ quantity short crust pastry

Filling:

2 large cooking apples
2 oz. sultanas
2 oz. currants
1 oz. mixed peel
2 oz. (a cup) brown sugar
½ oz. butter, melted
pinch of nutmeg
grated rind and juice of 1 lemon
egg white or water and sugar for glazing

Methods:

Peel, core and grate apples. Combine all ingredients in a large mixing bowl, mix together thoroughly.

Roll out pastry and cut into rounds with a biscuit cutter. Place half in greased patty tins, fill with mincemeat and cover with remaining rounds of pastry. Glaze pies with beaten egg white or water and sprinkle with sugar.

Bake in a hot oven for 15 to 20 minutes or until pies are golden brown on top. Remove from patty tins and cool on wire cooling tray.

To freeze:- Place pies in a single layer in a flat shallow plastic container, seal well, label and freeze.

To serve:- Thaw pies at room temperature for 2 hours. Place on a baking tray and heat in a moderate oven (350-375ºF, Gas Number 4) for 1- to 15 minutes.

Tomato and Rice Soup (for cheaters!)

PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com Tomato and Rice Soup is the ultimate in cheater's cuisine! With only 3 ingredients and virtually no fuss - it's almost too easy to call a recipe! Add additional ingredients, such as bacon or ham to make this soup really pop :) =================RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: 1 Jar of Spaghetti Sauce (500g) 1 Cup of Rice (I used White Long Grain) 4 Cups of Water (Recently Boiled in Kettle) Preperation Time: 1 minute Cooking Time: 20 minutes Serves 4 - 6 ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a converstion chart if using Imperial) Music by Kevin McLeod (Used with Permission) incompetech.com



http://www.youtube.com/watch?v=QSq3CECzhxA&hl=en

CHICKEN NOODLE SOUP

DAVID ACTIN A MOMKEY



http://www.youtube.com/watch?v=nXgM9KBjm2g&hl=en

How to Braise - Inexpensive Cuts of Meat Make Delicious Soups & Stews

Wintertime is the ideal time for soups and stews. And the best meat to cook in these dishes is the meat that is generally the cheapest, because it requires longer cooking and more care. These are the meats that do well when they are braised.

Braising is simply cooking meat by first searing the outside in hot oil, then covering with liquid and cooking for a relatively long time, either on the top of the stove or in the oven. Both top-of-the-stove and oven cooking require cooking with less heat.

The best beef cuts to use would be chuck or shoulder, leg or round, shanks, and stew meat (listed separately here because it's often a collection of the odds and ends or trimmings left after butchering the rest of the animal. My personal favorite is beef shank; it has a lot of collagen or connective tissue that provides great flavor and texture after it's been cooked a long time. It used to be very inexpensive, but I've found recently that it costs about the same or a little more than stew meat. Still a pretty good bargain, and it does taste great.

In making a chicken stew, I stick to using legs and thighs. Their meat stands up to stewing better, retaining the flavor of the bird. Breast meat just doesn't hold up and seems to lose all its flavor. The chicken can be lightly sauted before being covered with liquid (the traditional fricassee), but you don't lose much by just putting the pieces in a pot and covering with water.

The traditional method of braising beef would be to season the meat with salt and pepper and then sear it quickly in hot oil to brown it on all sides. This accomplishes two things: the searing of the meat helps to hold the juices in, and the caramelizing of the exterior adds depth to the flavor of your liquid. When the meat is browned, it is removed from the pan and flavorings are added for a quick saute. (In the professional chef world, the flavorings are called mirepoix, a mix of onion, celery, and carrot, all chopped. The ratio is 2 parts onion to 1 part celery and 1 part carrot.) The vegetables sauted until they just start caramelizing, another part of the depth of flavor of your stock. Then the meat is returned to the pan and liquid is added, usually just water, to cover the meat. Bring the whole thing to a simmer and cook until the meat is tender.

The cooking can also be done in a 300 degree oven, but I've never been very successful with that. The need to peek and stir is too well ingrained; opening the oven and pulling the whole thing out so I can give it a stir just doesn't work for me.

You can also skip the entire part about the vegetables. While they do add to the flavor, not having them handy should not deter your braising efforts. The stew I grew up with did involve searing the meat, but then all was covered with water and onion and carrots added an hour or so later. And it was a pretty good stew!

Mirepoix also adds to the flavor of the broth in braising poultry. It is not sauteed, but rather added to the pot along with the stock. The vegetables here need to be a smaller chop than that for beef, because you're cooking the whole thing for less time, generally not more than an hour or so.

If you're making a stew, you might want to thicken your broth. The chef way would be to make a roux of equal parts butter and flour, cooking it a bit to take away the flour taste. Then you'd whisk in your stock and cook until it thickened. However, you can also make a slurry of flour and cold water to add to your broth. Whisk the cold water into some flour to the consistency of milk. Slowly add a bit at a time to your simmering stock, whisking well, until you get the consistency you want.

Master these simple techniques for making delicious soups and stews. You'll save money while you proudly serve tasty meals. And there's nothing quite like a house filled with the aromas of gently simmering pots of good food.

Ham and Bean Soup

LindySez cooks Navy Bean Soup using a ham bone and dried beans.



http://www.youtube.com/watch?v=IFyvWnAptDA&hl=en

The Best Way to Make French Onion Soup

Contrary to popular belief, there is nothing difficult about making French onion soup the traditional way, if you follow a good French soup recipe. One of the most important stages in making this recipe is to caramelize the onions properly.

This means when the sugars in them are broken down by heating and this gives them the unmistakable extra sweetness that you need to make the soup really delicious.

Tips for Perfect Caramelized Onions

The first thing to do when caramelizing your onions is to get the water out of them. As long as there is a lot of water in them, the temperature will not exceed 210 degrees F because of evaporation.

The quicker you can get the water out, the faster you can start caramelizing them, so use the hot fat to saute the onions before you turn the heat down for a slow and even caramelization.

Hot fat is a liquid, therefore it conducts heat better than the metal of the cooking pot. Salt helps to draw the moisture out too, so add a little to the fat. Also, add a little water. This might sound counterproductive but when you add water to the hot pan, it will steam and this adds even more heat to the mixture. This energy goes into the onions and helps to get the moisture out of them. Keep stirring all the time. If anything starts to stick to the pan, it is time to turn the heat down a little.

The Beef Broth

If you want to make a classic soup, use beef broth and add some flavor with sherry and thyme. Depending on the recipe you might also add a bay leaf, some garlic, or other ingredients at this point. The broth should have an earthy, meaty taste.

Some of these soup recipes call for the addition of other vegetables, spices, or seasonings. This is fine if you do not mind veering away from the classic French onion recipe because there are many tasty broths you can make. If you do want to follow the tradition recipe though, keep things simple. The liquid you use for the dish should taste of beef with undertones of sherry or wine and a little thyme, rather than having an overly complex taste.

The Crouton and Cheese Topping

This recipe is traditionally served in ovenproof onion soup bowls, topped with croutons and melted cheese. This adds a sophisticated look to the soup and it finishes it off in style, both in terms of adding a gourmet flavor and making it look really decorative.

Slice and toast the bread and then sprinkle some cheese over it. If you like, you can rub a raw clove of garlic over the toast before adding the cheese because this really adds flavor.

Gruyere is the traditional cheese for this soup but you might want to use Emmental for a stronger flavor. Do not use anything crumbly like feta, too sharp like parmesan or runny like Camembert. Broil the dish until the cheese melts, turn off the broiler, and then remove the bowls. Let the delicious smelling recipe cool down for a few minutes, then serve it.

How to Make a Ham and Cheese Sandwich with Tomato Soup

Try this simple twist on a classic grilled ham and cheese sandwich with tomato soup.



http://www.youtube.com/watch?v=NmsCW4zQKhU&hl=en

Hearty Irish Soup Recipes

When you think about famous Irish food, perhaps dishes like beef in Guinness, potato bread and roast ham come to mind. Corned beef with cabbage is another popular Irish dish and the Irish definition of corned beef is silverside, topside, or brisket, which has been picked in brine.

A lot of typical Irish meals are nutritious, flavorful, and hearty. So, what about Irish soup recipes?

Examples of Popular Soups and Broths

Although you are just as likely to see a French onion soup on a modern menu in Ireland as a traditional beef and vegetable broth, Ireland is famed for some of its more popular soups. Potato soup, pea and ham soup and mutton broth are very popular and these broths are thick, warming, and delicious served with soda bread or rye bread.

Broth and soup recipes in Ireland tend to be simple combinations of meat or fish, potatoes or barley, vegetables, stock and perhaps some parsley. Turnips, carrots, and cabbage are amongst the most popular vegetables in Irish broth recipes.

You can actually create your own broth recipes by simmering meat in water for a couple of hours and adding some vegetables in the final hour. Add salt, pepper and perhaps some fresh herbs at the end and you will have a warming, flavorful soup.

Maybe you have made an easy French onion soup recipe before, in which case making one of Ireland's famed broths is not that different. Onions are used in lots of Irish recipes and you can use them in pretty much any savory soup recipe, chopped, minced, or sliced.

Recipe for Irish Mutton Broth

This is a typical broth from Ireland and it is easy to make. This richly flavored broth is actually better made a day in advance, left in the refrigerator overnight and then reheated the following day. This recipe serves six people and is very economical to make. Serve it with warm, crusty, buttered bread for sopping up the delicious soup.

What you will need:

2 lb neck of mutton
2 carrots
1 onion
1 turnip
2 tablespoons pearl barley
6 cups water
1/2 head cabbage
Salt and black pepper, to taste
Fresh parsley, to garnish (optional)
How to make it:

Put the mutton in a soup pot and cover it with the water. Bring the water to the boil. Skim the fat off the surface. Rinse the raw barley then add it to the soup pot and cover the pot loosely. Let the mutton soup simmer for an hour and a half.

Peel and dice the vegetables and shred the cabbage. Add these to the soup and bring it back to a boil. Turn the heat down and simmer the soup for an hour. Take out the mutton and pick through it, discarding any gristle or bones.

Return the chopped mutton to the pot. Let the soup cool and skim the fat off the top. Reheat it, adjust the seasoning if necessary, and serve with a fresh parsley garnish and some crusty bread.

Cooking:lentil soup

A quick recipe for lentil soup. And my HD cam should be here in a few days! painchaud-painchaud.blogspot.com



http://www.youtube.com/watch?v=3IkmNclEwL0&hl=en

Famous Scandinavian Soup Recipes

Scandinavia comprises Norway, Denmark, Sweden, Iceland, and Finland. This cold northern area of the world is home to some of the most delicious soup recipes. If you love thick, rich, and warming soups, you might like to try a Scandinavian soup recipe.

Scandinavians like to use meat, poultry, or fish in their tasty soups, as well as rice or potatoes to bulk the soup up. Vegetables like cabbage, carrots and peas are added and herbs and spices such as parsley, thyme, ginger and more enhance the flavors of these delicious soup recipes.

You might be more used to pumpkin soup recipes or other famous soup recipes but Scandinavian soups are well worth a try as well, if you want to have a go at making something different.

You can also make Scandinavian soups in the crockpot, since many of them are a simple combination of meat, vegetables, water, and seasonings. Crockpot cooking draws every last bit of flavor out of the ingredients and slow cooker soups are incredibly tasty. Crockpot soups are easy to make and of course, you can leave the crockpot to cook the soup all day while you are out at work.

The Best Scandinavian Soups

Salmon soup is popular in Scandinavia and this is usually made with onions and potatoes and flavored with parsley. Yellow pea soup includes onions, potatoes, carrots, Vienna sausages and Canadian or Danish bacon.

Stinging nettles are used to make a Swedish soup called "nasselsoppa" and "orkdal soup" is a wonderful recipe, which combines lamb with cabbage, onions, carrots, and rice. Mutton is used in Scandinavia for soups and stews and cabbage, root vegetables, pepper, and ginger are often added to these recipes.

How to Make Scandinavian Pork Soup in a Crockpot

This thick, warming soup recipe combines salt pork with vegetables, hot dogs, and herbs. This makes a wonderful dinner on a cool evening and this recipe serves eight people. You can make this delicious Scandinavian soup recipe in a crockpot.

What you will need:

1 lb split peas
1 chopped onion
1/2 lb lean salt pork
6 cups boiling water
1 lb chopped hot dogs or smokies
3 sliced carrots
1 sliced leek
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh parsley, to garnish

How to make it:

Rinse the peas under running water, and then add them to the crockpot. Pour the boiling water over them, put the lid on, and let them stand in the hot water for an hour. Score the salt pork and add it to the crockpot, nestling it down amongst the peas. Next, add the leek, onion, carrots, hot dogs, thyme, salt and pepper.

Cover the crockpot and cook the soup on high for five hours or low for ten hours, stirring halfway through the cooking time. Ladle the soup into serving bowls and sprinkle the parsley over the top.

TF2 Food

The sequel is here, enjoy! lol check this out knowyourmeme.com



http://www.youtube.com/watch?v=vavbI85driQ&hl=en

iSarah: Random Debate- Ham vs Hamsters

Emily and Sarah have a very random debate about ham and hamsters! Emily is in favor of Ham, and Sarah is in favor of hamsters. Plus, you can help too! Go to our website at freewebs.com/isarah96 to vote on what you want to win!



http://www.youtube.com/watch?v=yHzmr9lXMKk&hl=en

Lose Weight by Eating Soup

Scientists tell us that a recently discovered hormone is one of the main reasons why people feel hungry. It's a hormone called "ghrelin" and was only discovered in 1999. This hormone is released by cells in the walls of our stomach. It then travels through in our blood to the brain, where the part of the brain monitoring hunger detects it. Once detected, it tells our body that we must eat.

But, the hormone is only released when your stomach is empty (and the body knows this because the stomach wall is not stretched). If your stomach is stretched, then the hormone isn't released, so you're not hungry.

Pretty straightward so far isn't it - a stretched stomach wall means you don't feel hungry. Not too taxing...Let's now look at a situation people find themselves in every day - lunchtime. You sit down and eat a ham sandwich and have a drink of water. This will keep you from feeling hungry for at least a hour or two. However, if you blend the water with the food - i.e. make soup - you will feel fuller for longer! Why? You've not eaten or drunk any less.

The reason is that if you drink the water and eat the food separately the stomach allows the water through quickly, but holds the food back so it can digest it. But, if you blend the water with the food, the whole lot is kept back, therefore keeping your stomach walls stretched further for longer, therefore no ghrelin is released and therefore your brain isn't telling you to find food!

Very simple. Very effective. Eating soup at lunchtimes will help you lose weight because it will hold off those mid afternoon cravings!

Grilled Cheese Sandwich - American

To view the next video in this series click: www.monkeysee.com This video will show how to make a grilled cheese sandwich, American style.



http://www.youtube.com/watch?v=2VH_TbB_B0o&hl=en

Soup As Nutrition

Soup is nutritious for moms during pregnancy, after birth or for baby going to solid at six months. Soup can be taken as an appetizer to stimulate the appetite or as a main course if one is not feeling well.

Soup should be made attractive and delicious to appeal to our appetite. It should not be oily or insipid in taste. It should be served in an appropriate quantity, not too big a bowl.

Here are some recipes of nutritious soup:

BROTHS are thin soup made from clear stock. You may use chicken bones, fish bones or any other meat bones for the stock. You may add vegetables; grains; slices of fish or meat to have them as complete meals.

CREAM SOUPS have thin cream sauce added and are highly nutritious. You may use milk for the cream. We normally add vegetables, meat, fish or grains.

BISQUE are thick, rich soups made from shell fish, particularly shrimps, crabs, etc. Sometimes vegetables are used.

CHOWDERS are soups made from sea food. Vegetables and crackers are generally added to thicken the soup.

PUREES are soups made from boiling any food till soft and then straining it to form a pulp. You may add vegetables or potatoes. A puree should be as smooth as thick cream.

You may add cloves, pepper, basil leaf, sage, thyme, mint or rosemary as flavors.

To thicken soups you can add plain flour, browned flour, corn starch and arrowroot flour. You should add cold water and stir the mixture well before adding slowly to the hot boiling soup. Remember to keep stirring to prevent lumps occurring. Stop when the correct thickness is achieved.
You can use rice, barley, oatmeal, noodles, tapioca, sago and macaroni. Crush the macaroni to small pieces and cook till very soft and starchy.

Delicious and Simple Chicken Noodle Soup

I first made this because we had some curly noodles and a small piece of chicken breast left in the refrigerator. I just threw it together and wow!-it was delicious!

For ages chicken soup has been touted as being healthy for you, especially when you are sick. Well, you don't have to wait until you are sick to enjoy a good bowl of chicken noodle soup...and you don't have to wait until you have a lot of time.

This recipe is so simple that even a cave man can do it...sorry Mr. Caveman. All kidding aside, this is really easy and fast. It is incredible how delicious fast can be.

Note: This is a great dish to use up your left over chicken on.

6 SERVINGS

6 cups cooked curly noodles (figure about 1/8 pound dry to make one cup)

1. Put equal amounts of the above noodles in each bowl.

1-1/2 cooked chicken breast halves, cut into cubes (these should be flattened, salt and peppered and cooked in a skillet with olive oil until just done)

2. Put equal amounts of the above chicken in each bowl.

4-1/2 cups water
6 chicken bullion cubes

3. Heat the water and bullion cubes to very hot.

3 teaspoons dried onion flakes
3 teaspoons bell pepper flakes, if you can find them
1/4 teaspoon red pepper flakes (or to taste)

4. Stir in the above ingredients for about a minute until they are hydrated. Pour equal amounts of the liquid in each bowl. Heat in the microwave for 20 seconds each, if you want it hotter.

Serve Hot.

This is a very versatile recipe. You can add or subtract whatever you want. If you can't find bell pepper flakes, you may want to add a can of spinach.

Enjoy!

The Perfect Stock for a Bean Soup

This stock is made from a smoked ham bone and is perfect for any kind of pea, bean or lentil soup.



http://www.youtube.com/watch?v=EUSXXGrhXvg&hl=en

Four Classic Flavoring Sauces

1. Mirepoix (French) Finely diced onions, celery, celery, seasoned with parsley, thyme and bayleaf.

Melt butter in a sauté pan and add equal amounts of chopped celery, and carrots. Flavor with chopped parsley, thyme, bayleaf, salt and pepper to your liking. ( I also add crushed garlic, my preference.) Saute over low heat for about 30 minutes. Stir occasionally to prevent sticking. Ingredients should soften but not brown. Mirepoix may be used to enhance cooking liquid when braising roast beef, lamb, stew, soup etc.

2. Auxelles (French) A mixture of finely chopped mushrooms and onions or shallots cooked in butter until it reaches a puree like consistency.

Wring finely chopped mushrooms in a dry towel to remove the moisture from the mushrooms. Saute chopped onions or shallots in butter until soft and clear. Add mushrooms and cook over medium heat until mushroom liquid has evaporated. Add chopped parsley, pepper, salt and 2 tablespoons of lemon juice. Cook for two more minutes. Auxelles may be used for stuffings, vegetable bakes and gratin

3. Persillade (French) Combines parsley and garlic

Using a ceramic or marble mortar and pestle, pound raw peeled garlic cloves to a puree. Add 1 tablespoon of parsley for each clove of garlic. Mix thoroughly with fingers. Persillade may be included in stuffings and marinades but most commonly used for sautés and grilling. Grill it a minute or two before serving.

4. Saffrito (Spanish Primarily composed of tomatoes and onions, may include sausage, ham, onion, or garlic.

Gently sauté chopped onions in olive oil until soft but not brown. Add peeled seeded chopped tomatoes. Salt lightly and cook for 15 to 20 minutes, until mixture is reduced to a thick sauce. Use Saffrito for vegetable sauces and gratins.

Recipe to Make Fresh Italian Pasta Without a Pasta Machine

It is now possible to buy in stores all kinds of pasta, very tasty and of good quality. But there was a time when everything that you could find on the shelves of a supermarket is thick gray spaghetti. Young people today probably do not remember those times.

To prepare high-quality home-made noodles, you must quickly make butter dough. If during kneading you find that the dough starts to crack, immediately add little water and reshape the dough.

Take 400 grams of flour, pour on the table in the middle of the recess as well, in which we place 2-3 g of salt, whips 8 egg yolks, add 50 grams of butter to the dough rolled thin, pouring 1 tbsp. spoonful of cold water and gently stir with a knife. When the yolks have joined hands with water, gently combine them with flour and a long and very carefully mix dough with hands that it is not dragged under the cutting knife and that it had no lumps.

Roll out the dough very thin, cut into 4 strips, sprinkle a little flour, put one on another, cut into very thin long strips and fold with your hands. Writing strips dry out from time to time turning over and rake with your hands.

When the pasta will be enough dry, you can cook various dishes from them!

Following advice from experienced chefs will help you to achieve a better result. They prompt us how to cook spaghetti and pasta:

Pasta, noodles and vermicelli boil badly in milk. If you are going to cook milk soup with pasta, cook them for 3-5 minutes in water.
Cook pasta in a pot with the lid closed for 20-30 minutes. They have to be served hot. The taste of pasta can be improved if they are sprinkled with grated cheese.
In order to turn out vermicelli or noodles crumbly, you must boil them in hot water, then discard in a colander and rinse with cold water. But if you cook the casserole, then vermicelli or noodles should not be washed, or casserole collapse.
Soup with homemade noodles will not be dull, if you first separate the noodles for a minute in hot water, discard them in a colander, then put in the broth and cook until done.
When cooking pasta in broth goes up to 10 percent of nutrients. So do not pour this brew, and use it for cooking other dishes such as soups or sauces.
When making any pasta salads, first boil pasta in salted water and let the water drain. If noodles are long, cut them small (1 cm), and then mix them with different products and tuck sauce.
Add to pasta chopped green onion, grated raw carrot, tomato sauce, mayonnaise or sour cream, stir and sprinkle with grated cheese.
Combine the pasta with finely diced tomatoes, sweet peppers, grated apple. Fill with mayonnaise or sour cream and sprinkle with grated cheese.
Add the to pasta chopped ham, pickles, shredded cheese, tomatoes, mix mayonnaise and tuck

Hearty Black Bean Soup Recipe With Spicy Hot Chile Peppers and a Splash of Dark Rum

Make this black bean soup as fiery hot as you like. It is very easy to adjust the heat by varying the amount ant types of chiles. Topping the soup with cheese and sour cream will help temper the fire. And the dark rum adds a wonderful twist of the Caribbean to this hearty bowl of bean soup.

2 cups dried black beans
8 cups cold water
3/4 pounds cooked ham, diced
4 cloves garlic, crushed
2 teaspoons salt
1/2 cup diced onion
2 whole cloves
1/2 teaspoon ground cumin
1 tablespoon ground hot red New Mexico chile
Juice of 1 lime
1/4 cup dark rum
4 green onions (with some green tops), finely chopped
1/2 cup grated Monterrey Jack cheese
Sour cream
Lime wedges

Sort the black beans and place in a large saucepan. Cover with water and let stand 1 hour, then simmer for 1 1/2 hours. Drain the beans and continue with the recipe in the same saucepan. Add the 8 cups of cold water, ham, garlic, salt, diced onion, whole cloves, cumin, ground New Mexico chile, and the lime juice. Bring to a boil, then reduced heat, cover and simmer for 2 hours, or until the beans are tender and the black bean soup is thick. Taste the soup, and adjust the seasonings accordingly.

To serve, add the dark rum to the saucepan, then ladle into large soup bowls. Top with the chopped green onions, cheese, a dollop of sour cream, and lime wedges for squeezing. This makes 4 to 6 servings.

Kids In The Hall - 35 Degrees In Tampa

Kids In The Hall sketch.



http://www.youtube.com/watch?v=cagz50bR7Pc&hl=en

How To Make Spanish Split Pea Soup : Cutting Ham Hocks for Spanish Split Pea Soup

Learn how to cut ham hocks whenmaking authentic Spanish split pea soup; learn more about making traditional Spanish food in this free cooking video. Expert: Lizbeth Muller Bio: Liz Muller is the owner of Liz's Hair Design in Hollywood, Florida. She has been a professional Hair Designer and Color Specialist for over 23 years. Filmmaker: Paul Muller



http://www.youtube.com/watch?v=5B0JgfDmrDA&hl=en

PorkStar Melbourne Menu Showcase Tour 09 @ Bluestone Restaurant Bar | 22 June 2009

Bluestone Restaurant Bar 349 Flinders Lane Melbourne Vic 3000 Australia www.bluestonerestaurantbar.com.au | Menu | Inspirational menu prepared by Martin Walker. Canapés on arrival. Vietnamese green mango and pork salad on Asian spoon. Oyster and pork crepinette. Pea and ham soup shooter with truffle oil (inspired by the wild pigs search for the truffle). Entrée. Pigs tale - a pork story. Pistachio and pork terrine. Goat cheese panna cotta with bacon syrup. Braised pork belly with Jerusalem artichoke, ras al hanout spiced scallop. Main. Roasted Western Plains Pork rack, smoked potato puree, braised apple and red cabbage. Dessert. Sicilian mince bastilla, apple salsa and a vanilla and pear ice-cream. | Background | PorkStar is a program designed to motivate leading chefs to be ahead of the curve with pork creativity and usage. PorkStars are princes and princesses of pork who are involved in exclusive VIP events, PorkStar dinners and PorkStar degustation lunches. Australian Pork Ltd. have been marshalling an elite group of the country's leading PorkStars who represent some of Australia's finest in culinary talent. Those selected have been honoured as PorkStars in a series of advertisements in food service publications, and more recently in the likes of 'Australian Gourmet Traveller' and 'Vogue Entertaining + Travel', acknowledging their achievement and their contribution. The PorkStar series encourages chefs to engage, experiment, invent and reinvent with the unmatched ...



http://www.youtube.com/watch?v=Ol-Vn-lhyj8&hl=en

Huangshan Cuisine

The Cuisine of Huangshan in Anhui Province, often called Hui Cuisine, is one of the eight major cuisines of China. Hui Cuisine features an elaborate choice of ingredients and incorporates many different cooking styles. Special attention is paid to the taste, color, and appearance of each dish. People in Anhui feel that appearance is equally as important as taste when it comes to cooking. Generally Hui Cuisine is slightly spicy, and normally salty. A large amount of ingredients used in Anhui Cuisine comes from Huangshan Mountain. When you take a Huangshan tours, never miss to taste local Huangshan meals:

Stewed Soft-shelled Turtle in Clear Soup:

Also known as Ham and Turtle soup, this dish is one of the oldest traditional dishes in Anhui Province. It uses soft-shelled turtles from the mountainous areas near Huangshan. The dish's main ingredients consist of an entire soft shelled turtle, ham, bamboo shoots, garlic, ginger, black pepper and salt. The ingredients are all stewed together over a charcoal fire. This traditional Hui Cuisine dish is famous throughout China.

Wenzheng Hill Bamboo Shoots Cooked with Sausage and Dried Mushrooms:

This dish was created using bamboo shoots from Wenzheng Hill located in Shexian County, Anhui Province. The main ingredients are Wenzheng Hill bamboo shoots, locally made pork sausage, dried mushrooms from Huangshan Mountain, and spices. The dish is known for its tender, crisp bamboo shoots which absorb the flavors from the sausage and mushrooms. This dish is known for its color and fragrance.

Big and Foolishly Smelly Tofu (Bean Curd):

Rumored to have been first created during The Qing Dynasty (1644-1911), this dish was enjoyed by the Kang Xi Emperor, making it famous throughout China. The dish smells strongly, but has a very light and delicate flavor. Most visitors to the Huangshan area are scared off by the smell, but they are missing a wonderful dish. Traditionally sold in little roadside stalls, the dish can now be found in many restaurants. The fermented tofu is fried, and then many spices are added to it.

Mandarin Perch:

Mandarin Perch live in the Xinan River that flows through Huangshan City. The ideal time to eat this dish is when the peach blossoms bloom. It is at this time when the small river shrimp hatch, and become the Mandarin Perch's main food source. The shrimp change the taste of the fish's meat making it much more delicious than it normally is. It is said that the Mandarin Perch can help lower cholesterol.

Laba Tofu (Bean Curd):

Laba refers to a traditional Chinese festival which comes on the eighth day of the twelfth lunar month. This day is often the coldest day of the year, and the round tofu is round and gold in color and reminds people of the sun. Tofu is cut into circles with a small hold in the center. Some salt is put into the hole, and the tofu is left to dry in the winter sun. The salt is slowly absorbed into the tofu. The finished Laba Tofu is smooth as jade and golden in color and tastes savory and salty. Laba Tofu can be fried and eaten plain, or stir-fried with meat.

Li Hongzhang Hotchpotch:

This popular dish was named after its creator Li Hongzhang. During The Qing Dynasty (1644-1911), Li Hongzhang was a top official in China's capitol. His official duties took him to the United States, where he held a banquet for American dignitaries. His chefs found it difficult to create Chinese dishes because a lot of ingredients used in Chinese cooking could not be found. Li Hongzhang suggested the chefs take whatever ingredients they had available and mix them together in a stew. The dish was very popular, and upon returning to China, Li Hongzhang served it to his fellow officials and it became a hit. This dish contains squid, tofu, sea cucumber, ham, mushrooms, chicken, and many other ingredients. It truly is a hotchpotch.

What's For Dinner? Spring Split Pea Soup

Greetings! Today is Sunday and I needed to make something great, good tasting and hearty that we could enjoy for dinner because I knew that by the end of today I would be hungry after working all day in the garden! So I decided to exhume the hambone from Easter out of the fridge and make this delectable split pea soup full of spring veggies! Here is what you will need to make this recipe: 1 ham bone 2 cups (1 bag) dried split peas 1 Cup Diced Carrots 1 Cup Diced Celery 1 Large Onion Diced 2 Cloves Garlic, Chopped 6 Cups Water 2 Veggie Bullion Cubes 2 Ham Bullion Cubes 1 Teaspoon Dried Thyme 1 Teaspoon Dried Marjoram Place dried peas in colander and rinse and sort out any stones or odd things that may be in there. Rinse again set aside. Place ham bone in crock and add veggies, peas, water, bullion cubes and herbs. Set on high and cook for 1 hour on high and reduce to low setting for remainder of cooking time 6 -7 hours. Remove ham bone and ham with a slotted spoon, careful not to remove too many of the cooked veggies. Try to get as much of the ham and cartilage out as you can. I used my immersion blender to smooth the soup. Remove the ham from the bone and shred all of the usable ham. Add back into the crock pot and serve with your favorite bread or biscuit. I hope you try this and I hope you enjoy it! Until next time, See Ya!



http://www.youtube.com/watch?v=i9R6qBpZKrk&hl=en

Soup Splat

Pea and Ham soup



http://www.youtube.com/watch?v=SNfG6EiOfig&hl=en

Two Diabetic Friendly Comfort Food Recipes - Economical and Tasty Chicken Casseroles

If you are looking for a little "comfort food", a new recipe for your dinner table, or an economical meal, here are a couple of recipes for you! These casserole recipes will remind you of those delicious hot meals from grandma's or mom's oven.

For most of us, that is "comfort" enough. Colorful Chicken Rice Casserole is a type of Tex-Mex food which means a great blending of flavors. Chicken and Ham Casserole also makes use of rice and blends the flavors of two meats. Both will no doubt be big hits with your family.

COLORFUL CHICKEN RICE CASSEROLE

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup small-curd cottage cheese
1 pkg (3 oz) low-fat cream cheese, cubed
3 cups cubed cooked chicken
3 cups cooked brown rice
1 1/2 cups (6 oz) shredded Monterey Jack cheese
1 can (4 oz) chopped green chilies
1 can (2 1/4 oz) sliced ripe olives, drained
1/8 tsp garlic powder
1/2 to 3/4 cup crushed corn chips
2 cups shredded lettuce
2 medium tomatoes, chopped

In a blender or food processor, combine the soup, sour cream, cottage cheese, and cream cheese; cover and process until smooth. Transfer to a large mixing bowl. Stir in the chicken, rice, cheese, chilies, olives, and garlic salt. Spray a 2-quart baking dish with nonstick cooking spray. Transfer mixture into prepared dish. Bake, uncovered, for 25 to 30 minutes, or until bubbly, at 350 degrees. Remove from oven and just before serving, sprinkle top with corn chips, lettuce and tomatoes in that order.

Yield 6 to 8 servings.

Note: I adapted the above recipe from one I found in an old Taste of Home's Quick Cooking magazine.

CHICKEN AND HAM CASSEROLE

1 pkg (6 oz) long grain and wild rice mix
2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1 can (10 3/4 oz) low-sodium cream of chicken soup, undiluted
1 can (12 oz) evaporated skim milk
1 cup shredded Colby or Cheddar cheese
1/8 tsp pepper
1/4 cup grated Parmesan cheese

Cook rice mix according to package directions. Transfer to a greased 2-quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, cheese, and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.

Serves 6

Enjoy!

Easy Recipes | Healthy Recipes

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http://www.youtube.com/watch?v=VHt7FVfyDSg&hl=en

Oriental Pork Recipe- Five Minute Food

Xanthe Clay shows you how to prepare an oriental pork dish on a bed of spinach in under five minutes. 1tbsp honey 2tbsp Soy Sauce 1/2 tsp Chinese five spice 2 Pork loin steaks 4 ripe plums mizuna leaf salad Heat a frying pan and add the oil. Mix the honey, soy, and five spice. Slice the pork thinly (about 3mm/1/8th inch thick) and toss in the honey soy mixture. Add the pork to the hot pan and allow the pieces to brown before turning them (they will brown very quickly). Stone the plums and cut them into quarters (eighths if they are huge). Add the plums to the pan and cook, turning after a few seconds, and splashing in a little water if it looks like it is burning. Once the pork is well browned and the plums are just starting ot collapse, serve with steamed rice if you have time, or else noodles, and some mizuna or rocket leaf salad. telegraphhttp:/telegraph.co.uk/foodanddrink/five-minute-food/ food



http://www.youtube.com/watch?v=5uVD6G-ymcM&hl=en