The King of Soup - A Tasty, Fat Burning Food

Vegetable soups are an easy, delicious, and filling way to help the body burn off stored fat. As vegetables and ingredients in meatless soups provide consumers with a rich array of nutrients, vitamins, proteins, fibers, and other essential compounds, these soups may be one of the most powerful and effective fat burning foods available for dieters seeking fast and effective weight loss results!

Because this healthy meal option is available in restaurants and can alternatively be easily made in one's home, vegetable soups are a convenient, delicious, and consistent fat burning food choice.

The Fluid Benefits of Veggie Soup

One of the primary reasons vegetable soup helps boost the body's weight loss abilities is its natural water-based benefits. As the body's metabolism requires a steady intake of water in order to function effectively, dieters should always be drinking water or taking in water-rich foods to keep the body's metabolism running at optimal speed. With its high water content, vegetable broth is an excellent natural source of hydration.

Protein and Fiber Perks of Vegetable Broth

In addition to the water and metabolic benefits of vegetable soup, the main ingredients are rich in fiber and protein, which are essential agents for boosting weight loss results. As both fiber and protein help dieters feel fuller longer because these foods are processed and digested more slowly, fiber and protein allow dieters to decrease their overall intake of food by controlling the signs and symptoms of hunger.

Working as effective appetite suppressants, the protein and fiber included in vegetables should help dieters experience stabilized energy levels, decreased food cravings, and less temptations to indulge and/or overeat. With this support, dieters decreasing their average food intake will be able to burn off stored body fat in order to provide their bodies with essential energy. As food typically serves as "fuel" for the body, fat cells become an alternative energy source when a body's total intake of food is reduced.

How to Make Fat Burning Vegetable Soup

When preparing fat burning vegetable soups at home, dieters should purchase high quality fresh or frozen ingredients. While many shoppers commonly believe that freshly picked items are best, most dietitians assert that frozen fruits and vegetables provide as many, and sometimes even more, nutrients. Fruits and vegetables that are frozen were picked at their peak of ripeness, and thus, frozen natural ingredients are able to hold onto more vitamins, minerals, and other beneficial elements. While the fresh foods are still tasty and nutritious, dieters interested in making their own fat burning vegetable soups should peruse both the fresh stands and the freezer isle to compare items, prices, and options.

To prepare simple fat burning vegetable soup varieties, dieters can begin by purchasing a base broth. The only caution dieters should heed while purchasing broth is to look out for high salt contents of broth varieties. Many organic and health-oriented broths now provide consumers with low-sodium alternatives, which are the best options to boost weight loss results. After picking a base broth, dieters can choose from their favorite vegetables. Really anything can be added, as the soup will to be designed to cater to your own tastes! Once a dieter has obtained all essential ingredients, the soup can be easily prepared in just four steps:

· Clean, prepare, and chop vegetables to a desired size. Sauté intense vegetable flavors (such as onions, leeks, or garlic) in the soup pot with a tiny splash of olive oil.

· After sautéing intense flavors, add in all cans of broth, followed by all of the firmer vegetables (potatoes, beans, carrots). Reduce heat to low-medium and leave on the stove until firm vegetables have reached their desired texture and consistency.

· Add in softer, fast-cooking vegetables (corn, celery, tomatoes). Simmer on low until desired texture of vegetables is achieved.

· The soup is essentially done at this point and can be removed from the heat. Dieters can finish this fat burning food item off by adding any flavor enhancing herbs, such as pepper, basil, and dill.

Vegetable soup works as a highly effective fat burning food [http://www.bestfatburningfood.com] - not to mention one that is delicious and hearty too!

5 Great Soup Ideas

I'm a soup lover. Whether it's a hot soup or a cold one on a summer day, it's a great appetizer and sometimes even makes for a great meal. Depending on what it's in it, a good soup can vary in both consistency and taste. I've been cooking soups for years now, and I'm going to share a few ideas with you if you're bored at home with the same old soups.

1. Apple and roasted butternut squash soup. This is a great one, as you've probably already had and enjoyed a nice butternut squash soup. However, the apples add some kick to this, and the two go really well together.

2. Broccoli soup with cheddar cheese croutons. You've probably had the broccoli and cheddar combo on its own, but the cheese flavored crouton here is a game changer.

3. Potato nugget soup. You can prepare the potato any way you want, but I would suggest baking it to keep it healthy.

4. Pumpkin soup. A great option for the fall holiday, and a tasty treat as well. Add some spices into this one for an extra touch. It can be served both hot and cold.

5. Ham and cheddar cheese soup. This is an original recipe that consists of a cheddar cheese brother, with bits of ham. The ham is best served boiled, which should probably go without saying if it's inside the soup.

These are a few of many ideas that you can bring to the kitchen. Have some great meals now!

New SeneGambian Take Away Shop East Ham E6 3PG.wmv

The Garand Openning MENU SPECIALS for The SeneGambian Take-Away will be *FUFU AND OKRA SOUP (SUPA) * CASAVA AND BEANS WITH PALM OIL GRAVY (NYAMBEH NYEBEH) ... * GRILLED CHICKEN WITH VERMECELLI (NGANARR BOUNGE ROUFF) * OLELE * BANANA BREAD * WRAP. 267 High Syreet South East Ham London E6 3PG TEL: 0208 548 4333



http://www.youtube.com/watch?v=fMg76YavzZY&hl=en

How to Cook Quick & Easy Chinese Recipes : Garnishing the Chinese Steamed Fish Fillet

How to garnish the fish fillet for Chinese steamed fish; learn more about making Chinese food in this free cooking video. Expert: Hiu Yau Bio: Hiu Yau has been a home chef and occasional caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes. Filmmaker: Hiu Yau



http://www.youtube.com/watch?v=qRkfNwwUpb4&hl=en

My Favorite Pizza Dough Recipe

I have the best pizza dough recipe that I use with my bread machine. I take a classic white bread recipe and add my own ingredients to it. My family is just crazy over it. They are the ones that say it is the best. Here is the recipe for you to try on your family.

The classic recipe is 3 cups of bread flour, 1 1/2 teaspoons salt, 2 tablespoons dry milk, 2 tablespoons sugar, 1 1/2 teaspoons of rapid rise or bread machine yeast, 2 tablespoons margarine or butter, 1 cup tepid water. I measure all the dry ingredients except the yeast together and then I add 1/4 teaspoon garlic powder, 2 teaspoons spaghetti spice mix, about 2 tablespoons of oregano. Mix well. Then in the bread machine pan measure out the 1 cup of tepid water and add about an 1/8 of a cup more water for the extra dry ingredients then measure the margarine or butter that has been softened into the water. Add the dry ingredients to the water leaving the yeast out until a well is made in the center of the dry ingredients. Then measure the yeast into the well you made. This makes one pizza.

Place the bread machine bread pan in the bread machine and put it on the dough cycle and turn it on. Depending on your particular machine this usually takes 1 1/2 to 2 hours. After which you turn it out on whichever kind of oiled pizza pan you use and spread or roll it into the shape of the pan.

My family just loves pepperoni and extra mozzarella and Parmesan cheese on this best pizza dough recipe. I am sure you probably have your favorite toppings. Maybe you like 2 or 3 types of cheeses and ham instead of pepperoni. Have fun with the trimmings and make your own unique pizza. You can make one that fits the likes of your family to a tee.

A fun way to make this a family affair is:

1. Have each family member help measure ingredients.
2. Ask each family member what they want on the pizza. Make a section just for them.
3. Let one of the kids cut the pizza when it comes out of the oven.
4. Make sure the whole family is home at one time for this meal.

With my family it is such a comfort food meal to have pizza. We have it on a regular basis. My youngest son especially is overly fond of pizza. When we are eating this pizza no one talks because they are savoring every tasty mouthful. Then we all sit around completely satisfied for about an hour. It takes an hour for us to be able to move!

A Delicious Split Pea Soup

Last year, I shared thoughts with you on pulses. In February, there was a recipe for dhal and in July I suggested how you might make a lentil salad. Here, I am going to talk about split peas, yet another member of the pulse family but one, I suspect that is no longer much in fashion. In any case, I find that I cannot obtain them in my local supermarket and have to go further afield to a delicatessen.

Dried peas are a food with an impressive history. They have been consumed since prehistoric times; their fossilized remains have been found at archaeological sites in Swiss lake villages. Peas are mentioned in the Bible and were prized in ancient Egypt, Greece and Rome. Strangely, for thousands of years, dried peas were mainly eaten in dried form. It was not until the 16th century, when cultivation techniques created more tender varieties of the garden pea, that people began to consume them in their fresh, rather than in their dried, state. They are highly nutritious and are rich in both protein and dietary fibre. In these trying times, it is also worth emphasising that they are cheap to buy! Have I sold them to you? I hope so. There are many variations of the recipe for split pea soup. Here is mine.

Split Pea Soup

125 ml olive oil, 2 medium sized onions - finely chopped, 2 medium sized green peppers - finely chopped, 2 medium potatoes - finely chopped, 2 garlic cloves - minced, 500g split peas, 1.5l ham water, 2 bay leaves, 350 g sliced chorizo (optional), 2-3 tablespoons vinegar Salt and freshly ground black pepper, paprika to garnish.

Sauté the onions and peppers in the oil for 10 minutes. Add the potatoes and toss to coat in the oil. Cook for 3-4 minutes and then add the garlic and split peas and stir.

Pour in the ham water. Bring to the boil, reduce to medium heat, add the bay leaves and simmer for 1½ - 2 hours, until the peas have disintegrated.

Season with salt and pepper during the last hour of cooking. Grill or griddle the chorizo slices for 6 minutes, if using. (Chorizo is fatty. If wary of animal fat, you could throw away the resultant fat at this stage. I confess that I always add it to the soup!) Remove the bay leaves, purée the soup in a blender and stir in the vinegar.

Serve in bowels with the chopped chorizo - if you are using it - and a sprinkling of paprika on top. This is a thick soup that will warm and comfort you.

Champagne Recipes

What is it to cook a meal or make a cocktail recipe with a dash of a little effervescence around to create that bubbly entertaining look around your glass, while your drink adding the ingredient Champagne needs to sense that strong affluent showoff attraction if you are a male and should be made sizzling sparkle if you are a female. For one and many need not make a guess that Champagne is just the right drink for your parties, celebrations and New Year blast. You can use this wine all year around to add to a drink or roll over drinking all nightlong Thanks to human hands and creation now you can create Mumma Mia champagne recipes in your Mama's kitchen. You can train your cook or just ask the bartender to do the needful.

A Champagne recipe along with its taste and aroma makes a mouthful glass. The main ingredient will be the root of a champagne mix to do the trick. Some Champagne recipes are subtle and can be consumed in each course, from salad to dessert. You need not use expensive champagne. Champagne recipes have everything in them. Right from blackberry brandy to honey. To some of the recipes you can also add baked ham, carrots, onions and peach soup.

You need not be an ace chef for a champagne recipe. These recipes are widely available on the Internet. Everyone in any part of the world can view this. There are a fine collection of Champagne recipes books and literature to go through, these books are written by well known chefs and cooks and are readily available in annul book store. So the next time you think of popping up champagne try and make it yourself, adding a personal touch to the occasion.

Dec 12 Weekend (Cooking)

Salsa Verde, ABT's, Stuffed Poplanos, Nachos, Proscutto Wrapped Melon, Ham & Bean Soup, Caesar Dressing, Top Sirloin.



http://www.youtube.com/watch?v=hcnL10ie9l8&hl=en

Black-Eyed Peas - Not Only Lucky, But Healthy Too!

Whether it's January 1 or September 1, people love black-eyed peas. These lucky fellows are traditional on New Year's Day, but that shouldn't stop you from serving them in a variety of ways beyond the first of the year.

Long after you've broken your resolutions and the celebrating is over, black-eyed peas have much more to offer. You can find them canned, frozen, fresh or dried, and they remain a relatively inexpensive food. Black-eyed peas are a wonderful source of iron and contain some protein, so keep in mind that they are a healthy choice year round.

Here are some new ways that you may cook up the lucky black-eyed pea:

Black-Eyed Peas and Smoked Sausage

1 package of smoked sausage (turkey is good!)

2 cups water

½ tsp salt

¼ tsp pepper

¼ tsp dry mustard

1 (10 oz) package frozen black-eyed peas

Brown sausage in skillet and drain. Add water and seasonings, and bring to boil. Add peas, and return to a boil. Cover, reduce heat, and simmer 45 minutes. Serves 8.

Tex-Mex Black-Eyed Peas

1 (16 oz) package dried black-eyed peas

5 cups water

¼ lb. smoked ham hock

1 fresh jalapeno pepper

2 tbsp onion soup mix

2 tsp chili powder

1 tsp salt

¼ tsp pepper

Wash black-eyed peas and place in a large Dutch oven. Cover with water 2 inches above peas and let soak overnight. Drain peas. Add 5 cups water and next 6 ingredients. Bring to boil, cover, reduce heat, and simmer 1 hour. Remove jalapeno pepper. Serves 8.

Rosie's Black-Eyed Pea Skillet Supper

1 lb ground beef

1 1/4 cups chopped onion

1 cup chopped green pepper

2 (16 oz) cans black-eyed peas, drained

1 (16 oz) can chopped tomatoes, undrained

3/4 tsp salt

1/2 tsp pepper

Cook beef, onion and green pepper; drain. Add remaining ingredients; bring to a boil, reduce heat, and simmer 30 minutes, stir often. Serves 6.

Food (2)

fried rice, fried noodle, soup, pan fried egg, ham, spaghetti, vegetagle, luncheon meat



http://www.youtube.com/watch?v=GkQtrnY0BIE&hl=en

Heights Crossing Assisted Living Residence Dining Program and Sample Menu

This is a sample of the menu selections available at Heights Crossing. There are changes to our menu daily. ♥ represents "Heart Healthy" Dinner Entrees Chef's Specials "Catch of the Day" Shrimp Scampi Cod Served Baked, Broiled or Fried Chef's Soup du Jour Heights Crossing's Garden Salad Pasta Spinach Ravioli Served in a Garlic Cream Sauce Sauté Chicken Marsala Chicken Breast Sautéed with Garlic, Shallots & Mushrooms Deglazed with Marsala Wine Hot off the Grill Petite Filet Mignon Steak Topped with Casino Butter Roast Sirloin of Beef Served with a Bordelaise Sauce. Accompaniments Fresh Carrots & Broccoli & Sweet or Baked Potatoes Lighter Fare Menu for the Heart Healthy • Broiled or Poached Breast of Chicken or Fish • Omelets • Eggs • French Toast♥ Sweet Endings We Encourage You to Enjoy a Choice from Our Dessert Cart. Special Diet Desserts Are Always Available as are a Choice of Frozen Yogurt and Ice Cream Flavors. Please Ask Your Server. Lunch Chef's Soup du Jour Beet Borscht, Matzo Ball or Chef's Creation Chef's Special Over Stuffed Lobster Roll, Served on a toasted hotdog roll. Fresh from the Garden • Fresh Seasonal Fruit Salad (choice of cottage cheese or yogurt)♥ • Heights Tossed Greens Salad♥ • Tomato, Red Onion & Cucumber Salad♥ • Chef Salad (Ham, Cheese, Turkey, Roast beef, Boiled eggs)♥ • Caesar Salad (Romano, Croutons, Romaine)♥ Add Grilled Chicken • Greek Salad (Romaine, Feta Cheese, Olives, Pepperoncinis)♥ (Add Grilled Chicken, Tuna, Egg, Seafood ...



http://www.youtube.com/watch?v=yq0zVoQuNpo&hl=en

White Bean Soup Recipe With Ham Hocks : Remove Meat From Ham Hocks for Bean Soup Recipe

Learn how to remove meat from the ham hock for a ham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=LwKMxYtB358&hl=en

What to do with Holiday Leftovers ?

Since it is the Holidays I thought that it would be an excellent time to share with you all a few good meal ideas from your leftover turkey and/ or ham. Hope that you enjoy. If you would like to see a video on any of the listed ideas or have a copy of the recipe let me know and I will provide you with it. Hope you enjoy and God Bless.



http://www.youtube.com/watch?v=fFUHjh-3L0I&hl=en

White Bean Soup Recipe With Ham Hocks : How to Soak White Beans

Learn how to soak the beans to make a ham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=7nw6sJr4x2Y&hl=en

"The Sub Station" 609 West Ave, Crossville Tennessee

Call: 931-787-1755 ~~Menu~~ Subs 6" $3.95 12" $5.95 Roast Beef Turkey Ham Pastrami BLT Tuna Or Chicken Salad Vegitarian Chicken Ceasar Cheeses: American, Swiss, Provolone, Cheddar & Pepper Jack Supreme Subs 6" $4.95 12" $7.95 Chicken Philly Philly Cheese Steak Steak Bomb Buffalo Chicken Cheeseburger Sub Meatball Sub Club Chicken Club Italian Daily Sub Specials $8.95 Mon: Steak Bomb Tues: Chicken Bacon Ranch Wed: Reuben Missle Thurs: Chicken Parm Torpedo Fri: Cheeseburger Destroyer Sat: Thanksgiving Boat Special includes Chips & Drink "Soup Of The Day" Cup $2.50 Bowl $3.50 Salads: Tossed $4.50 Chef $5.50 Ceasar $4.50 Chicken Ceasar $6.00 Desssings: Honey Mustard Ranch French Italian Blue Cheese Thousand Island Oil & Vinegar Sides: Potato Salad $1.50, $3.00 Pasta Salad $1.50, $3.00 Crackers $.80 Cookies $.80 Chips $.80 Drink $.80 Kids Menu $4.99: Meatball & Cheese Ham & Cheese Turkey & Cheese Cheeseburger Sub * Includes Chips & Drink * 931-787-1755



http://www.youtube.com/watch?v=w4MJKYg5ntk&hl=en

Split Pea Soup Recipe : Add Ham & Seasoning to Split Pea Soup

Learn how to add ham and seasonings to an easy split pea soup recipe in this free cooking class on video. Expert: Stephanie Barnett Bio: Stephanie Barnett was born in Seattle but spent her childhood in Los Angeles. A graduate of Art Center College of Design, her advertising career took her to Denver, Los Angeles and Hong Kong. Filmmaker: randy primm



http://www.youtube.com/watch?v=aX6wNPpTq8Y&hl=en

Port and Food - Have a Go!

Port is not seen by most people as a great complement to many foods. Port is usually seen as something to have after the meal, after dessert really or around a fire whilst enjoying the great outdoors. However, by the time you complete reading this article, there may be some interesting tasting times ahead.

It is not a large change in thinking to agree that port is a good complement to desserts. Try a good tawny port with anything that has nuts or cream in it. Flavored ice-cream might be a bit of a stretch, but hey, give it a go. If you don't try it you will never know! Quality vintage ports will make a great complement to dark chocolate and darker fruit, like cherries, blackberries and the like. White port goes with most cheeses and white chocolate - what a sensation!

But what about the entrée - try serving a quality vintage of tawny port with blue cheeses or salty cheeses. For those who love port and blue cheese, this will be no surprise. The hard cheddar style cheeses also go well with port. Try port with a rich pumpkin soup or pea and ham soup, although sherry may be a better option for these. I once did see someone actually tip a glass of port into the soup - not so sure about that though. One never knows until one has a go! All of our tastes are different.

The main meals are a bit more of a challenge. If you are having port with the meal, it is best to remember that the alcoholic content of port is between fifty and one hundred percent higher than red wine. It has caught people out before and no doubt will again in the future. Tawny ports are usually lighter in color and sweeter than vintage ports. Ruby ports are a little sharper. With steak dishes that have pepper or garlic try the ruby ports, as a complement. For chicken dishes that are not so sharp, try the tawny ports. Mix and match until you get the complementary taste that enhances the food flavors.

Whatever the occasion, try new things and enjoy the company of others in the process. Use a port sipper to get the best out of ports and other fortified wines.

Remember: If you try it, you may even like it!

White Bean & Escarole Soup Recipe : Sauteing Sausage for White Bean Soup

Looking for a delicious and easy soup recipe? Learn how to saute sausage for white bean and escarolesoup in this free recipe video. Expert: Laura Banford Bio: Laura has cooked professionally for many years, including as a garde manger in a restaurant kitchen, and as a cooking instructor. Filmmaker: Laura Banford



http://www.youtube.com/watch?v=SVDjs7JnCi0&hl=en

White Bean & Escarole Soup Recipe : How to Serve White Bean Soup with Garlic Bread

Looking for a delicious and easy soup recipe? Learn how to serve white bean and escarole soup with garlicbread in this free recipe video. Expert: Laura Banford Bio: Laura has cooked professionally for many years, including as a garde manger in a restaurant kitchen, and as a cooking instructor. Filmmaker: Laura Banford



http://www.youtube.com/watch?v=0GYEXQ7fsH0&hl=en

Campbells Chunky Bean and Ham

If you can watch this and still want to eat this soup, you're a stronger man than I.



http://www.youtube.com/watch?v=GxFw8naDFNE&hl=en

Betty's Baked Potato Fans Recipe

In this video, Betty demonstrates how to make beautiful and tasty Baked Potato Fans. These are whole baking potatoes that have been peeled and cut into slices (almost to the bottom), then drizzled with butter, sprinkled with salt, topped with a glorious blend of herbs and cheeses and baked in the oven. They make a great accompaniment to almost any meal! Note: I made just 2 of these potatoes for demonstration purposes, but you can increase or decrease the amounts as needed. Ingredients: 2 medium baking potatoes ½ teaspoon salt 1 ½ tablespoons butter or margarine, melted 1 tablespoon of chopped fresh herbs (I used parsley, chives, thyme, and sage. You may use any or all of these. If you used dried herbs, use only 1 teaspoon altogether.) 2 tablespoons finely shredded sharp Cheddar cheese 1 tablespoon finely grated Romano or Parmesan cheese (I use Italian Peccorino Romano cheese.) cooking oil spray Wash and peel potatoes. Keep covered with water until ready to use. When ready to assemble recipe, dry the potatoes with a paper towel. Cut potatoes into thin slices, but not all the way through. Use the handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish that has been sprayed with cooking oil. Fan the potatoes slightly. Sprinkle with salt and drizzle with butter or margarine. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from oven and sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until ...



http://www.youtube.com/watch?v=p0CimUKcYoA&hl=en

Cooking with CK - Ham Soup and Chopping an Onion

In this video, I make ham and bean soup, and demonstrate how to easily chop an onion. For a recipe, show notes, and transcript, go to cooking.brentnewhall.com Basic recipe: Put ham bone (or just ham) in crock pot to fill about half of it, add half a package (8 ounces, 1.5 cups) Great Northern beans, and pour in apple cider (or any liquid) until there's about an inch between the liquid and the top of the crock pot. Add salt and pepper, turn crock pot to low, and leave for about twelve hours.



http://www.youtube.com/watch?v=5pmDGMXh9iM&hl=en

Tuscan White Bean Soup

www.lightscameracook.com Recipe 1 cup diced ham 1 cup matchstick carrots, diced 1 bag pre-washed fresh spinach 4 Beef Bouillon cubes 1 jar (26 oz) Classico Italian Sausage with Peppers & Onions sauce ½ cup Kendal Jackson Cabernet Sauvignon or chardonnay wine 2 can (19 oz) cannellini or other white beans, rinsed & drained 1 cup cooked ditalini noodles, or other small pasta (optional) 1. Heat a large stock pot over medium heat for one minute; add the ham and carrots and sauté for 2 to 3 minutes. Add bouillon cubes and 3 cups of hot water. 2. Bring to a boil and stir in the ditalini pasta. Lower heat to simmer for 10 minutes. 3. Add the Classico pasta sauce, wine and bag spinach. Simmer for 5 minutes. Add beans and cook for additional 5 minutes, or until heated through, stirring occasionally. Sprinkle with grated Parmesan cheese and serve with crusty Italian bread. Serves 6 to 8



http://www.youtube.com/watch?v=4eVgMZ4FkXw&hl=en

The Top Four Favorite Soups

I was listening, with interest, to a well known radio program last night as they were debating the nations favorite soups - yes I am rather pathetic and yes I do need to get a life! The presenter of the show invited members of the public to telephone, text and e-mail into the program as they conducted a mini survey of people's preferred soup! I was tempted to phone in myself but for whatever reason decided against it.

It was actually a really interesting program to listen to and I was quite surprised at the amount of people that did phone into the show. In reality all of the people could well have been the friends and family of the presenter himself but I would hope not.

You may not be surprised when you hear that chicken soup was voted as the overall winner or nations favorite. Chicken soup happens to be my favorite as well; I eat a bowl at least twice a week!

In second place came tomato soup. Apparently there was not a lot between these first two, only about five percent of the votes. I am not sure what it is about tomato soup but I just don't rate it. I can eat a few spoonfuls but then the taste just seems to bore me.

Oxtail soup came in a surprisingly impressive third place and in fourth place came vegetable soup.

So what was the point of this article and the radio show of last night? Well at the end of the day it is just a bit of fun and something to potentially spark a debate between friends and colleagues.

Easy Soup As Good As You Remember From Childhood

To many people, soup is something that comes out of a can or packet but few things beat the wonderfully fresh flavor of homemade soup. Soup is also an excellent example of a food that anybody can make from scratch. If you can boil water and add things to it, you can make soup. It really is that simple. Soup is also very versatile and you can use your favorite ingredients to make your own particular favorite soup variety.

The Many Different Types of Soup

There are too many different soup varieties to list here but you can get hot or chilled soups, thick or thin soups, fish, meat or vegetable soup, country style, oriental spicy soup and many more kinds. You have probably tasted a few different types of soup such as tomato or chicken noodle soup but what about chilled cucumber and mint soup or Japanese miso?

One of the most popular ones in the world is chicken soup and many countries have their own chicken soup recipes. Chicken is economical to buy and if you have used a chicken in another recipe and only have the bones left, you can use them to make chicken soup. You can choose from chicken rice, chicken noodle, Chinese chicken, creamy chicken soup and plenty more.

Maybe one of the reasons that chicken is so well loved is that you can do a lot of different things with it and use different flavors and textures. Some people like to add noodles or potatoes; others like to have plenty of vegetable pieces. Some people prefer a thin chicken consommé and others like a smooth and creamy soup.

Cooking Chicken Soup They will Remember

One of the easiest ways to make a delicious chicken soup recipe is to cover a chicken carcass in water, bring it to the boil, remove the carcass, add herbs and vegetables, and simmer it for an hour. If you are using a chicken carcass and vegetables, which are leftover, you can make a really tasty soup out of ingredients, which would otherwise have been thrown in the trash without a thought. Because of this, the chicken soup will have cost absolutely nothing to make.

When you take out the carcass, it is best to use a sieve to make sure you remove any tiny bone fragments. You can pick bits of meat or fat off the carcass and add them to the mix for flavor.

Chicken noodle verities have been used for many years to soothe people suffering from colds or the flu. The steam from the soup is good for congestion, the fluids are great for the illness, and chicken soup is especially soothing and comforting. There is no doubt that a bowl of homemade chicken soup will lift your spirits and cheer you up.

Perhaps you remember being given homemade chicken soup as a child. Now you know how simple it is to make your own soup, perhaps you would like to have a go at making some soothing, satisfying chicken soup for your own family.

Delicious Broccoli Recipes By Mediterranean Meals(Part 1)

Making broccoli dishes has never been so easy and delicious. Learn how to make broocoli salad, broccoli soup, and pasta with sauteed broccoli with Juliana and all the nutritional benefits of this Mediteranean Diet Dish by her husband Dr. Saitta. Go to www.mediterraneanmeals.com for more information and recipes.



http://www.youtube.com/watch?v=93Gn45-DjQA&hl=en

『鍾C9亂煮一通』之火腿津白

鍾C9以亂煮一通的方式，示範整"火腿津白"



http://www.youtube.com/watch?v=13kCyPOJwI4&hl=en

Honey Baked Ham - Cooking Ham Instructions

Cooking holiday honey baked ham is so easy with these cooking ham instructions! Your guests will be clamoring for seconds and your Mother-in-Law will sit at the table in awestruck silence.

You won't need any leftover ham recipes because with this ham glaze recipe and ham baking technique there won't be any leftovers.

Harry Hoenselaar invented the spiral slicing machines for ham. He tried to sell his patent to every ham producer he could but had no takers. So in 1957 he started the honey baked ham company and we've been in love with honey glazed ham ever since.

But you don't have to lineup at one of his stores for your holiday ham because this recipe produces an almost identical product and a whole lot cheaper.

Cooking Ham Instructions

The first step in these cooking ham instructions is selecting the best ham for baking. The best ham is the one the processors have altered the least!

That leaves out canned ham, boneless ham and especially "ham - water added" and "ham and water product". Check the labels and be sure!

I do like spiral sliced for ease in serving though. That is processing but it doesn't affect the flavor like adding water or deboning.

Hams come in three different cuts. First there's a whole ham, which is good if you've got a larger crowd to serve. However whole hams have a tricky bone structure that might make carving more difficult even if it is spiral sliced.

Then there are half hams, which are suitable for fewer people. Halves are either the butt portion, which is the top half or the shank portion, which is the lower half.

The butt portion has a greater ratio of meat to bone but it's also where that tricky bone structure is. The shank portion has only one bone to navigate during carving and actually tastes better to me.

Choose whichever portion you like but be sure the label says, "Ham in Natural Juices". My personal preference is a fully cooked, spiral cut shank portion.

Ham Glaze - Honey Baked Ham Recipe

This is really a simple glaze but the results are outstanding. It's just 1/4 cup of dark corn syrup, 2 cups of honey and 2/3 cup of butter. Heat up the ingredients and stir to combine and it's ready to go.

Since we're dealing with a fully cooked product we're only going to bring the ham to serving temperature as gently as possible.

The beginning of that process is a hot water soak! This will raise the temperature without the ham ever going in the oven. Then we'll use an oven bag for the oven time.

Be sure the packaging has no holes. Place it in a container or your sink and cover with hot tap water. Let it sit in the hot water for about 45 minutes and then drain. Cover with hot tap water again and let it soak another 45 minutes.

Preheat your oven to 250 degrees.

Remove the ham from the packaging and place it in the oven bag. Gather the top of the bag and use the tie provided to tie it. Cut any excess bag off from the top.

Place the package in a roasting pan and punch four or five holes in the top for steam to escape. Put the pan in the preheated oven.

The ham should reach an internal temperature of 100 degrees in an hour to an hour and a half depending on its weight. Cooking time is about 10 minutes per pound. The only way to be sure is with a meat thermometer or instant read thermometer.

Remove it from the oven and cut the bag open and peel it down from the sides. Increase the oven temperature to 350 degrees.

Brush the ham generously with 1/3 of the honey glaze and place it back into the oven for 15 minutes. The internal temperature should now be approaching 115 degrees.

Remove it from the oven and brush again with another 1/3 of the honey glaze. Place it on a cutting board and tent it with foil. Residual cooking will bring the temperature to 125 or 130 degrees. Perfect for serving!

Add enough of the ham juices from the oven bag to the remaining glaze to make a nice sauce.

Carve the ham and serve it up with the honey glaze sauce.

Leftover Ham Recipes

In the event you do have leftovers you're a lucky individual. Leftover ham is so useful.

If your family is overstuffed with ham right now you can even freeze leftovers to use at a latter date.

Personally I like just a plain ham and cheese sandwich with leftovers but there are worlds of recipes for creating entirely new dishes from leftovers.

Thai Chicken Cabbage Soup Recipe

This is a delicious soup that is low on calorie and low on fat. Nutritionists often recommend this as healthy filling soup. To experiment with the taste, you can vary the ingredients according to your taste and requirement. It is easy to cook, and within 45 minutes, it will be served hot at your table. Check out the incredibly simple recipe to cook it at your home.

Ingredients

3 boneless, skinless chicken breast halves

8 cups of chicken broth

2 sliced leeks

6 carrots, sliced into 1 inch pieces

1 medium shredded head cabbage

Uncooked egg noodles - 1 (8 ounce) package

Thai chili sauce - 1 teaspoon

Directions

Take a Dutch oven or stockpot; put chicken broth and chicken breasts into that pot. Let it boil and then simmer for around 20 minutes, or cook it until your chicken is well cooked. Take away the chicken from the hot broth and keep it aside to cool down.

Add the carrots and leeks into the broth in the pot, and let it simmer there for another 10 minutes, or until the vegetables become tender. Tear up the cooled chicken in to small bite sized parts, and put them again in to the pot. Add the egg noodles and cabbage and cook them for another 5 minutes, until the noodles become soft. The soup should appear thick just like a stew. Serve the soup hot and season it with Thai chili sauce to add some flavor.

This wonderfully delicious recipe should be served hot. You can use onions instead of leeks. You also add three stocks of lemon grass to make it more Thai. You can add ginger, cinnamon, garlic and celery to lend it a different taste. Taste this exotic Thai soup with sweet noodles as a base.

Potato Recipes - 3-Cheese Potatoes

I am a potato lover. It's hard to cook a potato I don't like. I'd like to share three different recipes combining cheese and potatoes:

This first recipe has many variations to it:

1 large bag of frozen hash browns, defrosted - I've used both shredded and cubed potatoes. I much prefer the shredded version.
1 onion, diced - I use a chopper so the pieces come out very small
1 can of cream of celery soup - we have also used cream of asparagus and cream of broccoli
The original recipe calls for 2 sticks of butter, melted. I've always used just under one stick and it comes out just fine.
10 ounces of sour cream - I've used both low fat and non fat. I prefer the low fat. I've already cut out some of the fat by cutting the butter down so I tend to use the low fat sour cream.
12 ounces cheddar cheese - For a great taste variation use 10 ounces of cheddar cheese and 2 ounce of Swiss cheese
Salt and pepper to taste
Corn flakes

Mix everything except the corn flakes together. Pour into a casserole dish. Top with cornflakes and bake at 350 degrees for about 30 minutes. I keep this dish vegetarian. You can use cream of chicken soup in place of the cream of celery soup. You can also add in chopped ham or bacon.

This next recipe is very rich, but also quite tasty. There are only four ingredients, making it very simple to prepare:

Again, you'll start with a bag of the frozen hash brown potatoes. I thaw them in the refrigerator overnight.
1 - 16 ounce jar of the cheesy Alfredo sauce. You can find this in the same aisle as the spaghetti sauces in most supermarkets.
2/3 cup sour cream - With this recipe I use non fat sour cream.
1 cup grated or shredded Parmesan cheese

Mix 2/3 of the Parmesan cheese with remaining ingredients. Pour into a casserole dish and top with the remaining Parmesan. You should not need to cover this. Bake about seventy minutes at 350 degrees. The top should be a light brown color.

The final recipe I'd like to share is best made with a mandolin or some type of slicer. The recipe is for au gratin potatoes, so the potatoes need to be sliced thin. There are only five ingredients in this recipe, making it simple to create also.

Start with two pounds of potatoes and slice them thin. You're going to create layers in a casserole dish. Use one-third of the potatoes and place them on the bottom of the casserole dish. Divide one quart of buttermilk into thirds and use one third on top of your first layer of potatoes. Sprinkle both salt and pepper on top and then place about 5 ounces of shredded cheddar cheese on top. Repeat this process twice more, ending with cheese on top. Bake at 350 degrees about thirty minutes. The top should be a golden brown color.

All three recipes are fairly simple to make and are loved by most. They make great pot luck additions.