Cajun Smoked Turkey and Pork Roast by the BBQ Pit Boys

This Cajun style Turkey and Pork Loin holiday roast, smoke tender and moist, will give your guests a Holiday or Thanksgiving Turkey and Pork dinner they'll never forget. It's that good. Watch how easy it is to do with a few tips and techniques by the BBQ Pit Boys.



http://www.youtube.com/watch?v=1-8GrfuSBfk&hl=en

Chinese Herbal Soup

Herbal soup is very popular among the Chinese. It is believed to be highly nutritional and has been used to boost one's body energy. It is taken warmth and very tasty if it is cooked well. Ingredients such as winter melons, ginger, herbs, etc are commonly used in making the soup. Some soups need to be heated for a period of time to allow the herbs to release its nutrients. The followings are two tasty soup recipes suitable to be included for your dinner.

Sweet Potatoes Soup

Sweet Potatoes 300 g
Red date 20 g
Water 2-3 bowls

Seasonings

Honey 2 tablespoon
Ginger 30 g

Methods

Step 1: Soak red dates in a bowl of warm water.
Step 2: Remove the brown outer layer of sweet potatoes and ginger.
Step 3: Cut sweet potatoes into cubes. Cut ginger into slices.
Step 4: Heat the wok with water until it boils. Put in ginger. Boil it for 5 minutes.
Step 5: Put in red dates and sweet potatoes. Cover the wok for 10 minutes.
Step 6: Add in honey and stir. Heat until sweet potatoes and red dates are soft.

Pork and Carrot Soup

Ingredients

Pork 200 g
Carrot 1
Red dates 20 g
Water 2-3 bowls

Seasonings
Salt 6 g
Wine 1 tablespoon
Pepper 1/2 teaspoon
Ginger 20 g

Methods

Step 1: Cut pork meat into cubes
Step 2: Soak red dates in a bowl of warm water.
Step 3: Shred away carrot outer layer. Cut carrot into cubes.
Step 4: Heat wok with water until it boils.
Step 5: Put in cut pork meat and carrot. Cover the wok and bring it to boil.
Step 6: Add in sliced ginger, salt, pepper followed by wine one after another at an interval of 3 minutes.
Step 7: Cover the wok and heat it until pork meat and carrot soften for another 25minutes.

White Bean Soup Recipe With Ham Hocks : Mixing Wet Ingredients for Cornbread Recipe

Learn how to mix the wet ingredients to make cornbread 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=HRgr9_97eg0&hl=en

Low Sodium Recipes - 3 Tips Help To Increase Flavor Of Usually Bland Low Sodium Soup Recipes

Of all the low sodium recipes, low sodium soup recipes can be some of the most challenging recipes to prepare. Trying to make them flavorful and yet they still taste bland. You feel all they need is a little salt and everything would taste fine. Well, when cooking low sodium, adding salt is not an option. You must learn different cooking techniques and a few little tips to increase flavor. This is especially true when preparing soup recipes.

Here are a few tips to help you add flavor to your soup recipes. These few tips will help take bland tasting soups and turn them into delicious, flavorful soups.

1. Use good, fresh, flavorful ingredients. Many make the mistake of taking old, or leftover ingredients, especially vegetables, to make soup. This approach might be all right when adding salt, as salt will pick-up their flavors, but when cooking without adding salt, you must use good fresh ingredients. These should be at their peak of flavor, usually not leftovers. The basic soup vegetables when starting soups are, onions, carrots, celery, sometimes green and/or red bell pepper, and garlic. Of course you can add other vegetables depending upon your soup recipe.

2. Soups need bones. Unless you are a vegetarian, (this is not an option), but for the rest of you this is important. You need a flavorful broth or stock. Soup bones are so key to making a flavorful broth. You will or should be cooking more at home on a low sodium diet, so you will probably be adding bones to your freezer for this purpose. If not, you can buy any meats with bones or meat parts that have more bones. You can buy a whole chicken and keep the non-meaty parts like the ribs or back for soups. Chicken wings make delicious soup stock. If you buy chicken breasts, or a turkey breast, make sure they are with their bones. Remember, that turkey carcass that was turned into to soup after Thanksgiving dinner? It was that bone that made the delicious soup. Beef shanks, or beef short ribs, make excellent beef stock. Ham hocks are not allowed on a low sodium diet because of their salt, but often you can find a fresh ham hock and add a drop of liquid smoke, or pork neck bones, or a pork shoulder, for a delicious soup stock. You also need fish bones for a good fish stock, even shrimp shells for a shrimp stock.

3. Use flavorful seasonings. Find good fresh, flavorful salt free seasonings. Learn about some of the different herbs and spices. Learn about different chilies (they range from mild to hot and are very flavorful), especially when added to some bean soups. Adding freshly ground black pepper (not from a can), to low sodium soup recipes, can really make a difference and increase flavor to any soup recipes. Seasonings are so important to making flavorful soup recipes. So many folks when cooking on a low sodium diet forget to use seasonings or enough seasoning to make a difference. Remember when cooking without salt you need to increase the seasoning.

As you practice and use these tips, your low sodium soup recipes will become more and more flavorful. Also, your taste buds will adjust and enjoy flavorful low sodium soups, instead of the salty soups of the past.

Remember to use good, flavorful ingredients, use bones, and most of all, use flavorful seasonings. Also, take your time and let good flavorful soups simmer a while, or use a crock pot, or a pressure cooker. Make plenty and enjoy delicious low sodium soups even more the next day. Also, put some in the freezer for a quick lunch or dinner.

Just by using these few tips, you will enjoy more flavorful low sodium soup recipes.

How to Make Pumpkin Soup

Pumpkin soup is a nutritious and traditional food of many cultures. Pumpkin is full of essential vitamin A that our bodies need during the winter months. And it's easy to learn how to make!

Pick small pumpkins (about 3 lbs) that are free of blemishes and heavy for their size. This soup is served in the pumpkin shell.

What You'll Need:

3 lbs pumpkin
6 oz onion-garlic seasoned croutons
½ cup Gruyere cheese (optional cheeses are good quality Swiss, raclette, or sharp cheddar)
1 quart half and half
Sprig of fresh tarragon, or dried tarragon

Preheat the oven to 350°.

The first step is to cut a 'lid' out of the top of the pumpkin. Use a small paring knife and cut off the top of the pumpkin just so that it is large enough a ladle will go down into the soup. Now scoop out the fiber and seeds from inside. Save the seeds to make roasted pumpkin seeds. Leave the meat intact inside the pumpkin.

Next, we will alternate layers of the croutons and the cheese. First put in some of the croutons, then a little of the cheese, then repeat until the pumpkin is filled.

Slowly pour in half and half just to the top of the pumpkin. Sprinkle the top with sea salt and pepper. Stick a fresh sprig of tarragon into the soup. If you don't have fresh, you sprinkle some dried tarragon into the soup and mix it in.

Put the pumpkin lid back on and put the whole pumpkin on a tray, cookie sheet or cake pan. Place it in the oven and cook for 1 ½ hours. The pumpkin will be soft enough to scrape from the shell into the soup. Eat out of the pumpkin shell or serve in a bowl.

©2009 Shanna Ohmes

Orange Spice Sweet Potato Soup Recipe

If you love sweet potatoes like I do, I think you will enjoy this easy to make soup recipe. What I really like about this soup is the hint of orange flavoring mixed with the sweet taste of the potatoes.

If you wanted to save time, you could use canned yams, but I feel it doesn't taste as delicious...as if you used the fresh ones. This recipe will make 4 servings.

Orange Spice Sweet Potato Soup

Ingredients:

2 tablespoons vegetable oil

2 lbs. sweet potatoes (yams), diced

1 large carrot, chopped small

1 onion, finely chopped

1 clove of garlic, finely chopped

2 1/2 cups vegetable broth

1 1/2 cups unsweetened orange juice (not concentrate)

1 cup plain yogurt

1 tablespoon chopped cilantro

salt and black pepper to taste

1 teaspoon cinnamon

Peel and dice your sweet potatoes into 1 to 2" chunks. Heat the vegetable oil up in a large saucepan or stock pot. Stir in the diced yams, chopped carrots, onions and chopped garlic, cook over medium heat, stirring constantly to prevent sticking.

Pour in the vegetable broth and orange juice, cover and bring to a full boil. Reduce the heat to low, and cook the soup for 20 to 25 minutes, stirring occasionally to prevent sticking and scorching. Remove lid and check to see if the yams and carrots are fork tender. If so, pour the mixture into your blender and process for 1 1/2 minutes until its pureed and smooth. Return the soup back to the saucepan.

Stir in the plain yogurt, cilantro and season to taste with the salt, black pepper and cinnamon. Let soup stand for 1 minute before serving. 

The Lazy Cook and The Crazy Cook use extra ham

Watch Dr. Cathy, The Lazy Cook, and 'Chef' Liz, The Crazy Cook, use leftover hame with their unique approaches to food preparation.



http://www.youtube.com/watch?v=lMvM8x7wCmk&hl=en

Canning Ham With a Pressure Canner

Preserving cubed ham by using a pressure canner. All low-acid foods MUST be canned this way.



http://www.youtube.com/watch?v=cIVYOL5G0_I&hl=en

Pumpkin Soup For Any Season

Pumpkin soup is as versatile as the pumpkin itself. Just like there are variations of many popular vegetable and meat dish there are all sorts of variations of pumpkin soup from all over the world and as you will find when you try different combinations of these soups are as varied as the types of pumpkins. Pumpkin takes very well to a wide variety of diverse flavorings and ingredients. You will find pumpkin soup recipes that feature pumpkin as the lead act as well as ones where it plays more of a supporting role in accompanying cast of other ingredients.

Not Just a Holiday Staple Anymore

I am sure you are probably like most people and think of pumpkin soup as a merely a fall and holiday soup. Only to make but a brief appearance at the holidays and then to be put neatly put away for the year until next year when it is dusted off and brightens your table again. While that dish we are most familiar with featuring spices like cinnamon, nutmeg, clove, and served with a touch of cream is mainly a cold-weather sort of dish and is what most of us think of as the classic pumpkin soup recipe. Many variations on this classic theme are quite suited to other times of year like summer and spring for instance.

A Caribbean Flare to a Classic Dish

For pumpkin soup recipes that are, also a good choice if, you are looking for a soup, which is a little different from what you may be used to with a Caribbean flavor would be the verities that come from Jamaica. To the Jamaicans hard-shelled squashes and pumpkins are a main staple and loved the island over. These wonderful vegetables are made into a wide selection of soups all year. These soups often feature beef, noodles, and spices including the classic Jamaican combination of thyme, allspice, and habanero peppers.

If you have a dinner party coming up, a pumpkin soup served in individual pumpkin shells is always an impressive presentation. For this particular pumpkin soup recipe, you will want to have several small pumpkins (at least as many as you will have dinner guests and probably a few more). The pumpkin makes a great serving dish after being hollowed out, fill it with your favorite pumpkin soup recipe, and is sure to impress your guest and family alike.

Why not try something a little bit out of the norm, a curried pumpkin soup for instance. Although it is a tad more spicy than the more traditional version of this soup you are used to from holiday suppers, but is every bit as tasty. Although this soup is made with some exotic spices others will strike a familiar note with seasoned cooks. This is a wonderful soup recipe idea that will liven up your next meal and is especial nice during those long cold days of winter when you want something to put a little warming into your soul.

Giving that Pumpkin Soup Recipe a More Adult Taste

Ingredients like sherry; either sweet or dry and other adult tasty like gruyere cheese can make this somewhat kid like dish into something elegant and sophisticated for even the most adult of pallets. The result is an incredibly delicious, silky smooth tasting soup, which will delight your family and friends and perhaps even make some believers out of people who were hesitant to this vegetable before!

Whether spicy, curried, sweet or sophisticated, pumpkin soup recipes run the gamut of flavors and culinary influences, with a soup perfect for every palate. These soups are simply far too good to be relegated to being only a holiday dish. Try some variations on this versatile theme; after all, they are available year-round - and regardless of the season, this diverse vegetable should be a part of your culinary treasure chest year round.

White Bean & Escarole Soup Recipe : Adding Wine for White Bean Soup

Looking for a delicious and easy soup recipe? Learn how to add wine for white bean and escarolesoup with expert cooking tips 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=tVh241peoLI&hl=en

Chicken Soup Around the World

Chicken soup is a classic food throughout history and all over the world. At its most basic, the term describes any soup made by boiling chicken bones or other parts in water, and adding flavorings and vegetables. However, there is a lot more to it than that.

Classic chicken soups consist of clear or yellowish broth, and often have small pieces of chicken in them. Depending on the soup, dumplings, noodles, barley, rice, and vegetables may be included. In the US and many other countries, this soup is a classic example of real home cooking, and is a traditional remedy for colds and flu.

Does that make chicken soup a health food? Homemade chicken soup is definitely a lot healthier than a lot of the foods you get in restaurants and pub food. It often is full of protein, relatively low in fat, and not too rich. However, you should watch commercially packaged chicken soups - they are often high in sodium.

This soup has been around for a long time, with some food historians citing evidence that ancient Egypt also believed it was a good remedy for colds. In addition, Avicenna, a tenth century Persian doctor, referred to chicken soup's curative abilities, as did the twelfth century Jewish sage and doctor, Maimonides. He felt that chicken soup was even a cure for early stages of leprosy!

Curative powers aside, chicken soup have been a classic food for ages. Originally, it was probably a way to use up the meat of a chicken that was too old or tough for roasting. Long cooking renders even the stringiest meat into a tasty part of this versatile soup.

We have recipes for different versions of these soups throughout the ages. For instance, one book on making food in the 1600s recommends using sorrel, raisins, currents, and dates to make a chicken soup called "China Broth.- Another recipe for "Capons in White Broth" calls for cinnamon, lettuce, and eggs!

There are lots of chicken soups in other cultures' foods, too. If you go to a Chinese restaurant, there is a good chance that most of the soups you can order will be in a chicken broth. It might be spicy, sour, or sweet, or have sesame oil and rice wine in it, but it is chicken soup, all the same.

Columbian chicken soup has avocado, capers, potatoes and corn in it, and is served with sour cream, while Greece, the soup is avgolemono and made with eggs and lemon. Hungarian chicken soup is clear and has whole pieces of chicken, including the heart and livers, and is full of spices and dumplings or pasta. In Korea, the soup is also thought to be medicinal, and is full of ginger, garlic, jujube fruit, ginseng, and glutinous rice. It may or may not contain noodles.

Thrive Food Storage Split Pea & Ham TVP Soup

Shelf Reliance is your premier source for food storage, emergency preparedness supplies, and informational tools. Featuring freeze dried foods, food rotation systems (food storage shelves), and our revolutionary calculators for food storage and emergency kits, Shelf Reliance offers the tools you'll need to create a comprehensive, customized emergency preparedness plan. To see the entire recipe, visit www.shelfreliance.com or click on the "more info" link above this text. 3 cups Thrive Split Peas 4 cups water + 4 teaspoons Thrive Boullion 1/2 cup Thrive Ham TVP {or use leftover or regular ham if you prefer} 1 minced onion 3 cloves minced garlic Place all ingredients into a pot, dutch oven, or crock-pot. Simmer for a few hours, adding more liquid if needed. Peas should break down when soup is mixed Give it a good stir, and season to taste Serve as desired. Serves 8-10 as an appetizer, serves 5-6 as a meal.



http://www.youtube.com/watch?v=oGE6MCcgs6M&hl=en

Tips For Delicious Vegetable Soup Recipes

Vegetable soup has to be the easiest soup to make. If you fancy a healthy, wholesome and simple lunch or supper, what about making a bowl of pumpkin soup, broccoli broth or mixed vegetable soup? Soup is easy enough for anybody to master and if you have some vegetables past their prime in the refrigerator, you can use them to make a wonderful meal.

The great thing about using vegetables in soup is that you can use any vegetables and you can combine them however, you like. What about combining broccoli and carrot, zucchini and cauliflower or pumpkin and corn?

You can be creative with vegetable soups and if you are using old vegetables, which need using up, making a soup is a great way to do this. You can get older vegetables at a reduced price from the grocery store and use them in an economical and tasty soup recipe.

How to Make Soup the Easy Way

The simplest way to make a vegetable soup is to simmer some chopped vegetables in a pot of water or broth. Add spices and herbs and perhaps some other ingredients. Raisins, garlic, fruit, nuts, cream, chili, and rice can all be used, and there are many more ingredients you can throw in too.

Obviously, you will need to decide which ingredients will go nicely with the soup you are making. If you are making a carrot and orange soup, you might like to add some curry powder, raisins, and peanuts to make it a curried soup. Add some potatoes or rice too and stir in some cream just before serving the soup.

If you are using chicken broth and an assortment of vegetables like zucchini, mushrooms, cauliflower, rutabaga, and carrots, you can add herbs to bring out the flavor. Add dried herbs when you add the vegetables or fresh herbs near the end of the cooking time.

When making sweet soups, like a recipe for pumpkin soup, you might like to add cream, sugar and maybe some nutmeg or cinnamon to bring out the sweetness of the pumpkin. Alternatively, you can use salt, garlic, onion powder, and herbs to make a more savory soup. Throw in all the ingredients, cook the soup until the vegetables are tender and then serve it as it is or puree it in a blender.

Recipe for Mixed Vegetable Soup

In this soup recipe, the vegetables are sauteed before the other ingredients are added. This is an optional step but if you are making vegetable soup, you might like to do this, to soften the vegetables and make them extra juicy.

What you will need:

1 tablespoon butter
1 tablespoon olive oil
4 cups chicken broth
8 button mushrooms, in 1/4 inch slices
2 carrots, in 1/4 inch slices
1 chopped onion
1/4 cup chopped fresh parsley
6 potatoes, peeled and chopped
3 cups water
Handful green beans, trimmed and halved
Salt and black pepper, to tasteHow to make it:

Heat the oil and butter in a soup pot, then saute the carrot, onion and beans for a few minutes. Add the mushrooms and cook for two more minutes. Add the water, broth and potatoes, and some salt and pepper.

Bring the soup to a boil, then cover the pot and simmer it until the potatoes are soft. Add the parsley and season the soup again.

Cooking with K Ep. 13 - Black Beans with Rice and (Turkey) Ham

Happy Hispanic Heritage Month (Sept.15 - Oct. 15)! This week's recipe is inspired by a restaurant I used to frequent when I was living in Atlanta called Havana (www.havanarestaurantatlanta.com). I would usually get a Cuban sandwich combo, which came with a side of yellow rice, black bean soup, and tomatoes. This recipe is a play on those flavors - and keep in mind that it can be a meatless meal, too! (TIP Try also with bacon instead of the ham). Ingredients: Extra virgin olive oil 1/2 white onion, chopped 3 cloves garlic, chopped 3 15oz cans of black beans in seasoned sauce 1 15oz can of diced tomatoes garlic salt to taste pepper to taste ground cumin to taste 1 - 1 1/2 chopped cilantro (optional) 1 16oz package of yellow rice



http://www.youtube.com/watch?v=1rWfSUMOYPA&hl=en

Vegetable Soup

Uses no animal products and safe for viewing by lacto-ovo vegetarianists



http://www.youtube.com/watch?v=BzzN6pw0p1w&hl=en

Water Content in Ham Steaks Can Alter Recipe Results

Cooking for two can be a challenge. I want to fix interesting and nutritious meals, but I don't want the refrigerator to turn into a forest of leftovers. So I often buy a center cut ham slice. A medium slice, not double thick, serves four. I get one dinner from it and the rest of the meat winds up in soup, casseroles, and egg dishes.

My recent experiences with this cut of meat have not been good. In fact, the excess water almost ruined one casserole and I had to cook my scrambled eggs with ham longer than usual.

According to the US Department of Agriculture (USDA), manufacturers are required to list the water content on the label. This can work well in theory and not in practice. During a recent trip to the grocery store I read all of the center cut labels. Only one manufacturer listed the water content and it was 23 percent of the weight, which I consider a high percentage.

Ham is divided into three categories, fresh, cured, and smoked. To make ham what it is, pork is cured with a solution made of salt, sodium, potassium nitrate, sometimes sugar, seasonings and sodium ascorbate, which is a preservative. Manufacturers say these injected ingredients give the meat flavor and keep it moist and tender.

But one of the packages I checked said the product contained soy protein, an ingredient I avoid because I am allergic to it. Why would a manufacturer inject soy protein into ham? The only reason I can think of is to make the product weigh more, which means you pay more.

"Ham--Glossery Term," an article on the Recipe Tips website, discusses the protein content in ham. There are four basic levels and the highest, 20.5 percent, indicates a prodect with no added water. The next protein level is less than 18.5 percent, and indicates meat with natural juices. A level of 17 percent tells consumers that some water has been added. And the lowest protein level "represents a ham product in which any quantity of water may have been added."

Meat with a high water content has less protein and, more important for the cook, is a bit rubbery.

Tina Danze, in a "Dallas Morning News article, "A Guide to the Right Easter Ham for You," also discusses the water-added issue. If the meat has been injected with a low amount of water that evaporates during cooking, the USDA considers it a no-water-added product. Canned hams have water added, Danze notes, and she doesn't think they heat well.

Still, this cut of meat has advantages. For one thing, it is usually cut from the center, which is the leanest part of the meat. Convenience is the main advantage. Some companies that sell glazed, spiral-sliced meat also sell center cuts. The moral of this meaty story: Check the label for water content. If you are going to use the meat in a casserole, cream sauce, or fritatta, fry it first to remove excess water.

Copyright 2010 by Harriet Hodgson

Split Pea Soup Recipe

Split Pea soup recipes are one of the world's most comforting dishes. Jason Hill of Chef Tips shows you how to make split pea soup. Enjoy this delicious soup recipe! 1 pound dried split peas, rinsed and sorted 1/2 onion, diced 2 carrots, halved and sliced 2 celery stalks, halved and sliced 2 whole cloves garlic, skinned and minced 1 bay leaf 1/4-1/2 cup frozen bacon, diced small 8 cups chicken broth White pepper and sour cream, for serving Place chopped vegetables in bowl and set aside. Soup pot on high. Add bacon to 3 tablespoons olive oil. Saute down. Add vegetables and saute until softened. Stir in the peas for about 1 minute. Add 8 cups chicken broth and drop in bay leaf. Bring to boil, then cover and simmer for one hour. Mash soup and serve topped with a drizzle of sour cream and a dash of white pepper.



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

Gazpacho Recipe - Vegetarian

Gazpacho Andaluz Simple and refreshing cold soup from southern Spain made with fresh vegetables. Great to serve as a starter / tapas, especially such as chorizo, olives, cured ham or bread with olive oil. For 4 people: - 5 / 6 ripe tomatoes - 1 Green Pepper - 1 Onion - 1 Cucumber - 4 Tablespoons olive oil - 2 Tablespoons white wine vinegar - Salt to taste - chili to taste if you want it spicy!



http://www.youtube.com/watch?v=syj_2bnb5zA&hl=en

MIKEY ARROYO - DO YOU WANT YOUR PRES. ARROYO TO EAT AT TURO TURO?

video courtesy of jeansforjustice WHAT CAN YOU EAT FOR $20000 DINNER AT LE CIRQUE IN NEW YORK? MIKEY ARROYO ASKED, DO YOU WANT YOUR PRESIDENT TO EAT AT MCDONALDS OR AT SOME TURO-TURO? Wild Golden Osetra Caviar (1 oz.280) @$280.00 Ordered 5 $1400.00 Californian Osetra Caviar @$100.00 Ordered 5 $500.00 Chef's Seasonal Menu Three Courses @$58.00 Ordered 25 $1450.00 Chef's Tasting Menu (120+60 wine pairing) @$180.00 Ordered 25 $4500.00 Appetizers Le Cirque Salad @$22.00 Ordered 3$66.00 Lobster Salad @$58.00 Ordered 3 $174.00 Tuna @$21.00 Ordered 3 $63.00 Sauteed Gulf Shrimp @$27.00 Ordered 3 $81.00 Soft Shell Crab Tempura @$22.00 Ordered 3 $66.00 Spring Pea Soup @$24.00 Ordered 3 $72.00 Smoked Ham Hock and Parmesan Consomme @$24.00 Ordered 4 $72.00 Wild Burgundy Escargot @$29.00 Ordered 3 $87.00 Torchon of Foie Gras @$35.00 Ordered 3 $105.00 Main Courses: Paupiette of Black Cod @$49.00 Ordered 2 $98.00 Halibut Poached in Coconut Milk @$40.00 Ordered 2 $80.00 Dover Sole @$7.00 Ordered 2 $150.00 Saddle of Lamb @$52.00 Ordered 2 $104.00 Prime Dry Aged Strip Steak @$60.00 Ordered 2 $120.00 Tableside for Two Whole Roasted Fish @$45.00 Ordered 3 $135.00 Whole Roasted Chicke @$39.00 Ordered 3 $117.00 Champagne (est Krug @$510.00 each) Ordered 11 $5610.00 Total of Bill $15050.00 Tax (12%) $1806.00 Service Charge Tip (20%) $3010.00 Grand Total $19866.00



http://www.youtube.com/watch?v=icyy0flArCo&hl=en

Chicken Liver Soup - Two Tasty Recipes

Chicken livers are good for you. They are rich in vitamins A, B, B12, C, D, E, and K, and also in minerals such as copper, zinc, selenium, and phosphorus. A soup recipe usually uses the thighs, breast, or carcass of the bird but why not make a different kind of broth just for a change? This nutritious dish can be prepared in different ways and is tasty as well as nutritious.

If you are preparing a whole bird for another recipe, save the offal and use it in a flavorful soup recipe. Not everyone likes this kind of meat but if you do, you will enjoy these recipes because the flavors are nice and well balanced and you know they are nutritious too.

Healthy Chicken Liver Soup with Pasta and Vegetables

You can add more water to make the broth thinner if you like. The amount of water you use is up to you. Some people prefer this dish to be very thin and others like it a bit thicker. You can adjust the seasonings at the end. This recipe is good served with warm French bread or any kind of bread you happen to like. The bread is optional because the dish contains pasta to make it satisfying.

What you will need:

1 lb chicken livers
1 onion
1 green bell pepper
1 teaspoon ground red pepper
1 tablespoon vegetable oil
3 1/2 oz fresh parsley
7 oz tomato sauce
5 1/2 oz pasta
Salt, as neededHow to make it:

Boil the meat in a pot of water for twenty minutes. Finely chop the green bell pepper, onion, and parsley. Chop the livers and put them in another pot of water. Add the onion, green bell pepper, and tomato sauce. Cook for ten minutes, and then add salt and red pepper to taste. Add the pasta and cook until it is soft. Serve the broth with the fresh parsley sprinkled on top.

Creamy Chicken Liver Soup with Eggs and Spinach Puree

This recipe makes six servings and it is rich and creamy. If you are looking for a satisfying and healthy recipe, this one is filling and tasty, even though it is a soup recipe. Serve this to your family with some crusty bread and they will love its creamy texture and interesting flavors.

What you will need:

6 chicken livers
3 hard boiled eggs
1 pint chicken broth
1 cup spinach puree
3 tablespoons all purpose flour
5 tablespoons butter
1 onion
1 cup light cream
1 tablespoon tarragon
Salt, black pepper and celery salt, to taste
Chopped parsley, to garnishHow to make it:

Chop the eggs and onion. Fry the chicken livers in two tablespoons of the butter, then chop them and combine them with the eggs and onion. Melt the remaining butter and stir it with the flour. Add this to the spinach puree and chicken liver mixture in a soup pot. Add the cream and broth and season the soup with salt, pepper, tarragon and celery salt. Warm it through and serve with chopped fresh parsley on top.

America's Best Ham Beans! (Old Commercial)

Hurst's delicious HamBeen's are America's favorite dry beans.



http://www.youtube.com/watch?v=QrYdrScguk8&hl=en

Old Fashion Vegetable Barley Soup

This old time soup recipe reminds me of my childhood. I grew up in rural Southern Indiana where my family operated an old-fashion general store. We sold everything from kerosene and gas to fresh sliced luncheon meats and cheeses. The center of this huge old building held a big old pot-bellied coal stove to provide heat. Vegetable Barley Soup reminds me of the soups, beans, pot roasts, etc that my mom would cook on top of this old stove. She had slow cooking down to a science long before crockpots were ever invented. Give this healthy, old-fashion soup a try. Maybe it will become a favorite of yours or bring back memories for you, too.

BARLEY VEGETABLE SOUP

This old-fashioned recipe is also a healthy one. Give it a try for an old-fashioned healthy, tasty meal. Just add a crusty whole-grain bread or muffin and you have a healthy meal!

In a stock pot, heat 2 tbsp oil and saute 2 medium chopped onions until transparent. Add: 2 cloves garlic, pressed or minced and 1/3 cup barley. Saute a for a few minutes.

Add to the stock pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peeling left on, 8 cups water or beef or chicken stock--your preference, 1/2 tsp dried basil, 1/4 tsp dried thyme, 3 tbsp soy sauce, and 3/4 tsp seasoned salt. Bring mixture to a boil, reduce heat and simmer for 45 minutes.

Add to soup: 2 small zucchini, cut in half lengthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper, and cayenne pepper to suit your taste. After dishing soup into serving bowl, garnish with a dollop of sour cream, if desired.

Yield: 8 servings

Enjoy!

French Canadian Pea Soup

Okay so this is my interpretation of French Canadian Pea soup, there are many variations all of them good, but this one suits my palate. Hopefully it suits yours as well. For more like this visit: www.legourmet.tv



http://www.youtube.com/watch?v=WjQ96qp6SPU&hl=en

Know About Cabbage Soup Diet Recipe

Everyone wants to stay in shape and live a long and healthy life. Truth is that it takes a lot of commitment to achieve this. Eating well, exercises, etc.

Whatever your aim is, weight loss, staying fit, de-toxing, etc, as long as eating well is involved; we implore you to try this cabbage soup diet recipe. It is not only wholesome but is guaranteed to assist in flushing out your accumulated body toxins as well tickle your taste buds in the process.

Ingredients needed:

• Half a head of cabbage
• 3 fresh carrots
• A bunch of celery
• 2 cans of tomatoes
• 2 large green peppers
• 6 large green onions
• A packet of mushrooms
• A packet of Lipton soup mix
• Seasoning - a pinch of pepper, salt, parsley, garlic powder

Optional Ingredients:

• 2 cubes of bouillon
• A can of vegetable juice

Cooking Directions:

• Put the sliced green onions in a pot; use any cooking spray of choice to cook it quickly.
• Take out the seeds from the green pepper, chop into small chunks and then add to pot.
• Remove the outer layer of the cabbage, chop finely and add to pot
• Add the cleaned and cube-chopped size carrots to the pot.
• Slice the mushrooms into thick sizes and add to pot.
• Add the seasonings now as required except the salt and pepper. Save this for later.
• Pour in about 12 cups of water and vegetable juice if required.
• Cover the pot and cook on low heat for about 2 hours or so.
• Add salt and pepper to taste and it is ready to serve!

This cabbage soup diet recipe is very effective in achieving rapid weight loss so, except that is your aim; this is not a diet for everyday.

Red Bean Soup

No, this is not another one of those canned bean soups. You know what I'm talking about - the ever so famous "Tex-mex" soup with three kinds of beans. And the red beans I am talking about are not the kind of beans you pack on a camping trip either - the kind that gives you...gas. No no no my friend! The red bean soup I am talking about is of a whole different sort. It's sweet, warm, and (as if it couldn't get any more strange) served as a dessert!

Did I just say dessert AND red bean soup?!? You bet I did! Ok, before you go outside and yell, "Has the writer of I Heart Asian Food gone crazy?" let me explain to you what exactly is red bean soup.

Red bean soup is a traditional Chinese soup that is served warm as a dessert after dinner. It's made by boiling red azuki beans and sugar until soft and mushy. These beans give the soup a deep red color, which makes sense since the color red signifies happiness and luck to the Chinese.

It's sugary sweet, deep deep red, warm, has mushy tender red beans, and is the perfect satisfying dessert!

When I was a kid, I use think, Ummm...I'm not so sure, when I saw red bean soup. That's because it looked so unappetizing. Don't get me wrong - it still looks like brownish red water with bean mush. But I've learned better. As I grew older, I became more tolerant to try new foods, and I discovered how good red bean soup really is. I now see it as my guilt free dessert. I don't know how many calories are in it exactly, but the fact that it's a soup helps me to believe that no matter how many bowls I drink (like 2 or 3!), I still won't gain as much weight as if I ate a slice of dark chocolate cake.

Definitly try red bean soup whenever you go to your favorite Chinese restaurant. I'm sure you will find it to be just as satisfying (or even more than) ordering that regular old vanilla ice cream!

Enjoy!

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