This document provides a recipe for traditional Bolognese sauce or ragu from an Italian lady. It recommends using 3 times as much tomatoes as meat, 3/4 liter of red wine for 1/2 kg of meat, and cooking the sauce for at least 3 hours to develop rich flavor. The recipe includes onion, carrot, celery, garlic, beef, pork, tomatoes, bay leaves, sugar, and red wine. It describes finely chopping the vegetables and browning the meat before a long, slow simmer of 3 hours to thicken the sauce. Making a large batch allows for freezing portions to enjoy later.
The document provides instructions for cooking lentils for 2 people. It involves soaking lentils for 30 minutes, pressure cooking them with turmeric, salt and water for 2 whistles, and then sautéing spices like cumin, ginger, garlic and chili in ghee before mixing them into the cooked lentils. The finished dish is garnished with lemon juice and coriander leaves.
This document provides instructions for making paella, a Spanish rice dish. It lists the ingredients needed which include various meats, seafood, vegetables, and rice. It then provides detailed steps for preparing each component, cooking the sofrito base of onions and tomatoes, and finally assembling and cooking the paella by adding the rice, broth, and finishing ingredients. The process takes approximately 30 minutes and requires patience and maintaining medium heat throughout.
This recipe summarizes how to make spaghetti with shrimp and pine nuts for 4 servings. It involves boiling spaghetti until al dente, toasting pine nuts in a pan with olive oil, mixing the cooked pasta with a tomato sauce and pine nuts. Separately, garlic is fried in olive oil before adding shrimp, which are cooked for 1 minute until pink. The shrimp are then added to the pasta mixture to serve. Optionally, brandy can be flambéed in the pan after cooking shrimp to burn off the alcohol.
This document provides a recipe for stuffed red peppers. It calls for 4 red peppers, 2 onions, 1 garlic clove, 2 sausages, 200g cured ham, olive oil and salt. The ham and sausages are fried and combined with sautéed onions and garlic. The meat mixture is then combined with boiled and strained rice before being stuffed into the peppers. The stuffed peppers are baked for 45 minutes at 210°C, turning every 10 minutes, and served with salad and olives.
This document outlines 5 basic cooking techniques: 1) How to fine chop onions by slicing them in half and making horizontal cuts while holding the onion together. 2) How to cook rice perfectly by rinsing rice, adding aromatics like cardamom and star anis, simmering with a lid for 8-10 minutes. 3) How to cook pasta properly by boiling water with oil, adding pasta and cooking for 3-4 minutes until al dente. 4) How seasoning adds flavor to food using salt, pepper, acid like lemon juice, and experimenting. 5) How to scramble eggs by whisking eggs in a pan with butter over heat, taking the pan off heat periodically to prevent overcooking.
The document is a recipe for Dal Makhni from Masterchef Sanjeev Kapoor's website. It provides the ingredients and instructions to make a spicy lentil and kidney bean dish. The recipe calls for urad dal, rajma, ginger, garlic, onions, tomatoes, butter, oil, and spices. The dals and beans are soaked and pressure cooked before being simmered together with sautéed onions and tomatoes into a soft, blended dish.
This document provides a recipe for traditional Bolognese sauce or ragu from an Italian lady. It recommends using 3 times as much tomatoes as meat, 3/4 liter of red wine for 1/2 kg of meat, and cooking the sauce for at least 3 hours to develop rich flavor. The recipe includes onion, carrot, celery, garlic, beef, pork, tomatoes, bay leaves, sugar, and red wine. It describes finely chopping the vegetables and browning the meat before a long, slow simmer of 3 hours to thicken the sauce. Making a large batch allows for freezing portions to enjoy later.
The document provides instructions for cooking lentils for 2 people. It involves soaking lentils for 30 minutes, pressure cooking them with turmeric, salt and water for 2 whistles, and then sautéing spices like cumin, ginger, garlic and chili in ghee before mixing them into the cooked lentils. The finished dish is garnished with lemon juice and coriander leaves.
This document provides instructions for making paella, a Spanish rice dish. It lists the ingredients needed which include various meats, seafood, vegetables, and rice. It then provides detailed steps for preparing each component, cooking the sofrito base of onions and tomatoes, and finally assembling and cooking the paella by adding the rice, broth, and finishing ingredients. The process takes approximately 30 minutes and requires patience and maintaining medium heat throughout.
This recipe summarizes how to make spaghetti with shrimp and pine nuts for 4 servings. It involves boiling spaghetti until al dente, toasting pine nuts in a pan with olive oil, mixing the cooked pasta with a tomato sauce and pine nuts. Separately, garlic is fried in olive oil before adding shrimp, which are cooked for 1 minute until pink. The shrimp are then added to the pasta mixture to serve. Optionally, brandy can be flambéed in the pan after cooking shrimp to burn off the alcohol.
This document provides a recipe for stuffed red peppers. It calls for 4 red peppers, 2 onions, 1 garlic clove, 2 sausages, 200g cured ham, olive oil and salt. The ham and sausages are fried and combined with sautéed onions and garlic. The meat mixture is then combined with boiled and strained rice before being stuffed into the peppers. The stuffed peppers are baked for 45 minutes at 210°C, turning every 10 minutes, and served with salad and olives.
This document outlines 5 basic cooking techniques: 1) How to fine chop onions by slicing them in half and making horizontal cuts while holding the onion together. 2) How to cook rice perfectly by rinsing rice, adding aromatics like cardamom and star anis, simmering with a lid for 8-10 minutes. 3) How to cook pasta properly by boiling water with oil, adding pasta and cooking for 3-4 minutes until al dente. 4) How seasoning adds flavor to food using salt, pepper, acid like lemon juice, and experimenting. 5) How to scramble eggs by whisking eggs in a pan with butter over heat, taking the pan off heat periodically to prevent overcooking.
The document is a recipe for Dal Makhni from Masterchef Sanjeev Kapoor's website. It provides the ingredients and instructions to make a spicy lentil and kidney bean dish. The recipe calls for urad dal, rajma, ginger, garlic, onions, tomatoes, butter, oil, and spices. The dals and beans are soaked and pressure cooked before being simmered together with sautéed onions and tomatoes into a soft, blended dish.
This document provides instructions for making borsch soup in 7 steps. It lists the ingredients needed as meat, vegetables, and flavorings. The meat and vegetables are chopped and stewed together, then potatoes and cabbage are added. Separately, carrots and beets are stewed with vinegar and sugar. These are then added to the soup along with tomato. The final soup is simmered slowly to blend the flavors and thicken before being served topped with dill and optionally sour cream.
This document provides a recipe for a vegetarian lasagne. It instructs the reader to layer tomato puree, uncooked lasagne sheets or cooked macaroni, and chopped vegetables like zucchini in a greased baking dish. It then details making a cheese sauce by melting butter, stirring in flour, and adding milk before layering it between the pasta and vegetable layers. The finished lasagne is baked at 180 degrees Celsius for about an hour until the cheese is melted and golden brown.
This document profiles an Explorer personality type that enjoys planning meals in an efficient way. It indicates that Explorers enjoy having a meal plan that can stretch for a week while keeping their pantry stocked. The document suggests that Explorers can boost their creativity in the kitchen by getting recipe inspiration from others and seeing new possibilities in leftovers by transforming them into dishes like hibachi meals or egg frittatas. It provides a recipe for a chicken vegetable soup that can be made ahead of time using fresh seasonal ingredients.
This recipe is for clams rice that serves 4 people. It includes clams, green pepper, artichokes, bomba or bahia rice, fish stock, garlic, parsley, olive oil, and saffron. The fish stock is made by boiling fish bones, hake or monkfish heads, crab legs, onion, leek, and garlic in water. The clams are cleaned and cooked in a pan with veggies before the rice is added along with fish stock. The rice cooks for 15 minutes before dressing and clams are added to finish cooking for 5 more minutes.
The document provides a recipe for slow roasted prime rib. It recommends bringing the 3-bone beef rib roast to room temperature before cooking. It should be seasoned with salt and pepper then seared on all sides in olive oil before placing bone side down in a roasting pan. Fresh rosemary, thyme, garlic and butter are arranged on top. The roast is cooked for 2 to 2.5 hours at 325 degrees Fahrenheit until it reaches an internal temperature of 120-125 degrees Fahrenheit for rare or 130-135 for medium-rare. It is important to let the meat rest for 15 minutes before carving.
The document provides instructions for making borsch soup in 7 steps. It includes combining stewed meat with potatoes and cabbage, separately stewing carrots and beets with vinegar and sugar, and then combining all the ingredients before finishing with dill and garlic. The final steps are to ladle the soup into bowls, optionally top with sour cream, and enjoy the meal.
This document provides instructions for making fried rice. It lists the ingredients needed which include vegetable oil, chili peppers, tomato, onion, soy sauce, lime, green onion, rice, pork, garlic, and eggs. The procedure explains that the pan should be smoking hot before adding meat to stir-fry. Once the meat is cooked, it is removed and eggs are added and scrambled. Then the rice and vegetables are added along with soy sauce and stirred for 1-2 minutes before serving. The document also provides a nutrition section and vocabulary words in Thai.
Making your own Italian sausages is a great way to create a quality product where you know exactly what went into your sausages unlike the ones you buy at the grocery store. It also allows you to personalize your sausages so you can season them to meet your own personal preferences which ensures you get the best tasting sausage.
The document provides instructions for making tomato soup for 14-year-olds. It outlines 5 steps: 1) gathering ingredients, 2) preparing kitchen equipment, 3) starting cooking by washing and slicing tomatoes then mixing ingredients, 4) waiting for the soup to boil, and 5) serving the soup in bowls with parsley. It includes a quick quiz to test remembering the correct order of steps.
Tomato is replete with essential nutrients, vitamins and minerals. A low-calorie tomato soup before a meal is advisable by a lot of dietitians and nutritionists.
This document provides a recipe for Spanish rice. It lists ingredients like corn oil, rice, onion, garlic, tomato sauce, chicken broth, water, salt, and pepper. The instructions explain how to brown the rice in oil, then add the other ingredients and simmer for 30-40 minutes until the liquid is absorbed. The rice is served as a side dish.
This document provides instructions for making lentil patties. It lists the required ingredients which include red lentils, burghul, onions, olive oil, peppers, tomatoes, spices, and vegetables. The instructions are in 4 steps. Step 1 is to wash and cook the lentils in water. Step 2 is to add the burghul to the cooked lentils and mix. Step 3 is to shape the lentil-burghul mixture into patties. Step 4 is to make a sauce of cooked onions, peppers, and tomato paste to add flavor to the patties.
This document provides instructions for making homemade Italian sausages. It recommends grinding pork shoulder with a coarse die and mixing it thoroughly with salt, black pepper, fennel, paprika, and red pepper flakes. A small amount of the seasoned meat should be cooked first to test the seasoning before stuffing the mixture into prepared hog casings. The finished sausages are then tied, pricked to remove air, and frozen for later use.
This recipe calls for 1/2 chicken, 1/3 onion, ko-ya tofu, 3 eggs, 80ml dashi soup stock, soy sauce, and mirin. The ko-ya tofu is soaked in lukewarm water. The onion is thinly sliced and the chicken is cut into pieces. All ingredients are added to a pan over heat except the tofu which is added after the onion softens. Eggs are stirred in at the end and the pan is covered to steam for a minute before serving over rice. The recipe notes that ko-ya tofu burns easily.
This document provides recipes for Moroccan Kefta Tagine, Cinnamon Oranges, and Moroccan Mint Tea. The Kefta Tagine recipe includes instructions for making a tomato-based sauce with spices like paprika and cumin, and small ground beef and onion meatballs. The meatballs are added to the simmering sauce and cooked for 40 minutes. Cinnamon Oranges are a simple dessert of oranges sprinkled with cinnamon and sugar. Moroccan Mint Tea is made by steeping green tea, mint, and sugar in boiling water for 3 minutes and pouring it while foamy into glasses garnished with mint.
SmokinLicious® shows the way with this slide share series highlighting how to wood roast tomatoes. Their taste is very special and will make any dish or recipe featuring wood roasted tomatoes to be “one for the ages!”
This document provides recipes for shrimp skewers and cilantro pesto. The shrimp skewer recipe calls for marinating jumbo shrimp in an olive oil, garlic, paprika and lime zest mixture before grilling the skewers for 1.5 minutes per side. The cilantro pesto recipe mixes fresh cilantro, olive oil, lime juice, heavy cream and salt in a food processor to create a smooth sauce.
This recipe provides instructions for making chicken tikka and karahi. For the chicken tikka, it lists ingredients like chicken, red chili powder, yogurt, and lemon juice. The chicken is marinated for 30-40 minutes then pan fried, grilled, or barbecued. For the karahi sauce, ingredients include tomatoes, ginger garlic paste, spices, and oil. Tomatoes are cooked down then spices are added along with the cooked chicken tikka. The dish simmers for 2-3 minutes before being garnished and served.
This document discusses a broccoli fried rice recipe and the author's plans to adapt it. The original recipe serves 8 and involves cooking rice, sautéing broccoli and spring onions, scrambling eggs, and mixing all ingredients together. The author chooses this recipe for its simplicity and low cost, appealing to students. She will modify it to serve 1-2 people by reducing ingredients and breaking step 2 into clearer smaller steps. On the cards, she will also suggest alternative vegetables or tofu. The following text shows her modified recipe serving 2 people with adjusted ingredients and separated method steps.
This document provides a recipe for Emeril's Essence, a spice blend used in many of Emeril Lagasse's dishes. It calls for combining paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme. The author notes the blend is addictive and can be used on most foods. The recipe serves as an important ingredient missing from another Emeril Lagasse cookbook.
Manchow Soup | Masterchefpriya’s Veg Recipes
Manchow soup is a restaurant-style Chinese vegetarian soup made with mixed
vegetables, garlic, ginger, soya sauce, ground pepper & a few other pantry ingredients.
This super flavorful umami-tasting soup is served with crispy fried noodles. Doesn’t that
sound addictive? Yes! It is one of the most loved soups by the kids and youth in India. If
you taste this once you are sure to agree – it’s fabulous! Try out this best man chow
soup at home with my easy recipe. I also share tips and tricks to make it healthier.
Indo-Chinese cuisine has a lot of gems hidden within its recipe box. Soups hold a
prominent position on the menu. Manchow soup is one of those hot and yummy soups
that is a crowd favorite with very few party poopers.
Anyway, what is it actually?
Manchow soup is one of the popular hot soups from Indo-Chinese cuisine. Stir-fried
vegetables are immersed in a pot of water/stock enriched with aromatics and
seasonings to create a flavorful dish full of nutrients.
But what makes a man chow soup so special?
The smoky aroma, umami taste, crunchy vegetables, and the right balance of all the
tastes are what makes this so good. Moreover, the garnish isn’t simply your everyday
ingredients but crunchy fried noodles that make you want to eat more.
For a vegetarian version, vegetable broth is often used to provide extra flavor. For a
chicken version, sometimes chicken stock is used. However, for a homemade version,
we can simply use water & yet make it taste good.
If you’ve enjoyed hot and sour soup (another Chinese restaurant favorite), you’ll definitely
relish this man chow soup. While both soups employ similar elements, man chow
contains more stir-fried vegetables and is less sour.
The best thing about making these restaurant-style soups at home is that you can
control the ingredients that go into them. This is a nutritious hot soup (if you discount
the fried noodles) with fresh foods.
Table of Contents
● About this recipe
● How to make man chow soup (stepwise photos)
○ Cook the noodles
○ Prepare the vegetables
○ Frying noodles
○ How to serve Manchow soup?
● Ingredients and substitutes
● Pro tips
● Variations of manchow soup
● Recipe card
○ Manchow Soup
○ Ingredients (US cup = 240ml )
■ For crispy noodles (or use Mamee monster crunchy noodle snack)
○ NUTRITION INFO (estimation only)
About this recipe
I’ve made this the simplest way by using basic vegetables you find in most Chinese
recipes. More than the ingredients it is the method and the carbon steel wok that
actually imparts the magical smoky aroma to your man chow soup.
So I highly suggest using a carbon steel wok for the true Chinese flavors. If you don’t
have one, use a bare cast iron pot but refrain from stirring vinegar into the pot. Pour it
directly into your serving bowl instead.
You can make this soup anytime you want. But you can prepare this in no time if you’re
already cooking vegetables for other Chinese dishes like fried rice or noodles.
The m
The document provides instructions for making Carrot Mango Soup. It lists ingredients including carrots, olive oil, onion, curry powder, orange juice, vegetable stock, salt, and mangoes. The directions explain how to peel and chop the carrots, cook the onion in oil with curry powder, add the carrots and other ingredients to the saucepan and simmer until tender, then purée the soup with mango purée added at the end.
This document provides instructions for making borsch soup in 7 steps. It lists the ingredients needed as meat, vegetables, and flavorings. The meat and vegetables are chopped and stewed together, then potatoes and cabbage are added. Separately, carrots and beets are stewed with vinegar and sugar. These are then added to the soup along with tomato. The final soup is simmered slowly to blend the flavors and thicken before being served topped with dill and optionally sour cream.
This document provides a recipe for a vegetarian lasagne. It instructs the reader to layer tomato puree, uncooked lasagne sheets or cooked macaroni, and chopped vegetables like zucchini in a greased baking dish. It then details making a cheese sauce by melting butter, stirring in flour, and adding milk before layering it between the pasta and vegetable layers. The finished lasagne is baked at 180 degrees Celsius for about an hour until the cheese is melted and golden brown.
This document profiles an Explorer personality type that enjoys planning meals in an efficient way. It indicates that Explorers enjoy having a meal plan that can stretch for a week while keeping their pantry stocked. The document suggests that Explorers can boost their creativity in the kitchen by getting recipe inspiration from others and seeing new possibilities in leftovers by transforming them into dishes like hibachi meals or egg frittatas. It provides a recipe for a chicken vegetable soup that can be made ahead of time using fresh seasonal ingredients.
This recipe is for clams rice that serves 4 people. It includes clams, green pepper, artichokes, bomba or bahia rice, fish stock, garlic, parsley, olive oil, and saffron. The fish stock is made by boiling fish bones, hake or monkfish heads, crab legs, onion, leek, and garlic in water. The clams are cleaned and cooked in a pan with veggies before the rice is added along with fish stock. The rice cooks for 15 minutes before dressing and clams are added to finish cooking for 5 more minutes.
The document provides a recipe for slow roasted prime rib. It recommends bringing the 3-bone beef rib roast to room temperature before cooking. It should be seasoned with salt and pepper then seared on all sides in olive oil before placing bone side down in a roasting pan. Fresh rosemary, thyme, garlic and butter are arranged on top. The roast is cooked for 2 to 2.5 hours at 325 degrees Fahrenheit until it reaches an internal temperature of 120-125 degrees Fahrenheit for rare or 130-135 for medium-rare. It is important to let the meat rest for 15 minutes before carving.
The document provides instructions for making borsch soup in 7 steps. It includes combining stewed meat with potatoes and cabbage, separately stewing carrots and beets with vinegar and sugar, and then combining all the ingredients before finishing with dill and garlic. The final steps are to ladle the soup into bowls, optionally top with sour cream, and enjoy the meal.
This document provides instructions for making fried rice. It lists the ingredients needed which include vegetable oil, chili peppers, tomato, onion, soy sauce, lime, green onion, rice, pork, garlic, and eggs. The procedure explains that the pan should be smoking hot before adding meat to stir-fry. Once the meat is cooked, it is removed and eggs are added and scrambled. Then the rice and vegetables are added along with soy sauce and stirred for 1-2 minutes before serving. The document also provides a nutrition section and vocabulary words in Thai.
Making your own Italian sausages is a great way to create a quality product where you know exactly what went into your sausages unlike the ones you buy at the grocery store. It also allows you to personalize your sausages so you can season them to meet your own personal preferences which ensures you get the best tasting sausage.
The document provides instructions for making tomato soup for 14-year-olds. It outlines 5 steps: 1) gathering ingredients, 2) preparing kitchen equipment, 3) starting cooking by washing and slicing tomatoes then mixing ingredients, 4) waiting for the soup to boil, and 5) serving the soup in bowls with parsley. It includes a quick quiz to test remembering the correct order of steps.
Tomato is replete with essential nutrients, vitamins and minerals. A low-calorie tomato soup before a meal is advisable by a lot of dietitians and nutritionists.
This document provides a recipe for Spanish rice. It lists ingredients like corn oil, rice, onion, garlic, tomato sauce, chicken broth, water, salt, and pepper. The instructions explain how to brown the rice in oil, then add the other ingredients and simmer for 30-40 minutes until the liquid is absorbed. The rice is served as a side dish.
This document provides instructions for making lentil patties. It lists the required ingredients which include red lentils, burghul, onions, olive oil, peppers, tomatoes, spices, and vegetables. The instructions are in 4 steps. Step 1 is to wash and cook the lentils in water. Step 2 is to add the burghul to the cooked lentils and mix. Step 3 is to shape the lentil-burghul mixture into patties. Step 4 is to make a sauce of cooked onions, peppers, and tomato paste to add flavor to the patties.
This document provides instructions for making homemade Italian sausages. It recommends grinding pork shoulder with a coarse die and mixing it thoroughly with salt, black pepper, fennel, paprika, and red pepper flakes. A small amount of the seasoned meat should be cooked first to test the seasoning before stuffing the mixture into prepared hog casings. The finished sausages are then tied, pricked to remove air, and frozen for later use.
This recipe calls for 1/2 chicken, 1/3 onion, ko-ya tofu, 3 eggs, 80ml dashi soup stock, soy sauce, and mirin. The ko-ya tofu is soaked in lukewarm water. The onion is thinly sliced and the chicken is cut into pieces. All ingredients are added to a pan over heat except the tofu which is added after the onion softens. Eggs are stirred in at the end and the pan is covered to steam for a minute before serving over rice. The recipe notes that ko-ya tofu burns easily.
This document provides recipes for Moroccan Kefta Tagine, Cinnamon Oranges, and Moroccan Mint Tea. The Kefta Tagine recipe includes instructions for making a tomato-based sauce with spices like paprika and cumin, and small ground beef and onion meatballs. The meatballs are added to the simmering sauce and cooked for 40 minutes. Cinnamon Oranges are a simple dessert of oranges sprinkled with cinnamon and sugar. Moroccan Mint Tea is made by steeping green tea, mint, and sugar in boiling water for 3 minutes and pouring it while foamy into glasses garnished with mint.
SmokinLicious® shows the way with this slide share series highlighting how to wood roast tomatoes. Their taste is very special and will make any dish or recipe featuring wood roasted tomatoes to be “one for the ages!”
This document provides recipes for shrimp skewers and cilantro pesto. The shrimp skewer recipe calls for marinating jumbo shrimp in an olive oil, garlic, paprika and lime zest mixture before grilling the skewers for 1.5 minutes per side. The cilantro pesto recipe mixes fresh cilantro, olive oil, lime juice, heavy cream and salt in a food processor to create a smooth sauce.
This recipe provides instructions for making chicken tikka and karahi. For the chicken tikka, it lists ingredients like chicken, red chili powder, yogurt, and lemon juice. The chicken is marinated for 30-40 minutes then pan fried, grilled, or barbecued. For the karahi sauce, ingredients include tomatoes, ginger garlic paste, spices, and oil. Tomatoes are cooked down then spices are added along with the cooked chicken tikka. The dish simmers for 2-3 minutes before being garnished and served.
This document discusses a broccoli fried rice recipe and the author's plans to adapt it. The original recipe serves 8 and involves cooking rice, sautéing broccoli and spring onions, scrambling eggs, and mixing all ingredients together. The author chooses this recipe for its simplicity and low cost, appealing to students. She will modify it to serve 1-2 people by reducing ingredients and breaking step 2 into clearer smaller steps. On the cards, she will also suggest alternative vegetables or tofu. The following text shows her modified recipe serving 2 people with adjusted ingredients and separated method steps.
This document provides a recipe for Emeril's Essence, a spice blend used in many of Emeril Lagasse's dishes. It calls for combining paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme. The author notes the blend is addictive and can be used on most foods. The recipe serves as an important ingredient missing from another Emeril Lagasse cookbook.
Manchow Soup | Masterchefpriya’s Veg Recipes
Manchow soup is a restaurant-style Chinese vegetarian soup made with mixed
vegetables, garlic, ginger, soya sauce, ground pepper & a few other pantry ingredients.
This super flavorful umami-tasting soup is served with crispy fried noodles. Doesn’t that
sound addictive? Yes! It is one of the most loved soups by the kids and youth in India. If
you taste this once you are sure to agree – it’s fabulous! Try out this best man chow
soup at home with my easy recipe. I also share tips and tricks to make it healthier.
Indo-Chinese cuisine has a lot of gems hidden within its recipe box. Soups hold a
prominent position on the menu. Manchow soup is one of those hot and yummy soups
that is a crowd favorite with very few party poopers.
Anyway, what is it actually?
Manchow soup is one of the popular hot soups from Indo-Chinese cuisine. Stir-fried
vegetables are immersed in a pot of water/stock enriched with aromatics and
seasonings to create a flavorful dish full of nutrients.
But what makes a man chow soup so special?
The smoky aroma, umami taste, crunchy vegetables, and the right balance of all the
tastes are what makes this so good. Moreover, the garnish isn’t simply your everyday
ingredients but crunchy fried noodles that make you want to eat more.
For a vegetarian version, vegetable broth is often used to provide extra flavor. For a
chicken version, sometimes chicken stock is used. However, for a homemade version,
we can simply use water & yet make it taste good.
If you’ve enjoyed hot and sour soup (another Chinese restaurant favorite), you’ll definitely
relish this man chow soup. While both soups employ similar elements, man chow
contains more stir-fried vegetables and is less sour.
The best thing about making these restaurant-style soups at home is that you can
control the ingredients that go into them. This is a nutritious hot soup (if you discount
the fried noodles) with fresh foods.
Table of Contents
● About this recipe
● How to make man chow soup (stepwise photos)
○ Cook the noodles
○ Prepare the vegetables
○ Frying noodles
○ How to serve Manchow soup?
● Ingredients and substitutes
● Pro tips
● Variations of manchow soup
● Recipe card
○ Manchow Soup
○ Ingredients (US cup = 240ml )
■ For crispy noodles (or use Mamee monster crunchy noodle snack)
○ NUTRITION INFO (estimation only)
About this recipe
I’ve made this the simplest way by using basic vegetables you find in most Chinese
recipes. More than the ingredients it is the method and the carbon steel wok that
actually imparts the magical smoky aroma to your man chow soup.
So I highly suggest using a carbon steel wok for the true Chinese flavors. If you don’t
have one, use a bare cast iron pot but refrain from stirring vinegar into the pot. Pour it
directly into your serving bowl instead.
You can make this soup anytime you want. But you can prepare this in no time if you’re
already cooking vegetables for other Chinese dishes like fried rice or noodles.
The m
The document provides instructions for making Carrot Mango Soup. It lists ingredients including carrots, olive oil, onion, curry powder, orange juice, vegetable stock, salt, and mangoes. The directions explain how to peel and chop the carrots, cook the onion in oil with curry powder, add the carrots and other ingredients to the saucepan and simmer until tender, then purée the soup with mango purée added at the end.
This document provides recipes for cloning popular soups and side dishes from well-known restaurant chains. It includes recipes for Applebee's baked French onion soup, Benihana ginger salad dressing, Boston Market meatloaf, California Pizza Kitchen smashed pea and barley soup, and Chevy's garlic mashed potatoes. The recipes aim to closely mimic the ingredients and preparation of the original restaurant versions. Detailed instructions are provided for each recipe, along with any necessary background information on key ingredients or techniques.
Created this cookbook for Publication Design. All images are taken by me, and I used Adobe Photoshop CC to enhance them. After enhancing the images, I used Adobe InDesign CC to design the entire cookbook. If you want to cook something new or get entertained, feel free to checkout my cookbook and enjoy! :)
This document is the table of contents and first few recipes from Mike's cookbook of lazy bachelor cooking. The cookbook contains two books - the first with various easy recipes like lentil soup, Brunswick stew, chicken soup, beans, stuffed peppers, bread, shortbread, biscuits and other dishes. The second book is focused on pie, including recipes for pie crust, plum and blackberry pie, and chocolate pie. The lentil soup recipe provided is adapted from a friend's recipe to be easy and requires simmering lentils, onions, spices and broth for an hour or two. The Brunswick stew recipe makes a large batch and requires simmering meats and vegetables all day.
Soups are favorites of all age groups. Here is the recipe of tasty pumpkin soup, which not only pleases your taste buds but also is good for your health especially in case of arthritis patients. Serve this soup with green salad and enjoy a healthy lunch.
Pdf cookbook stir fried dishes healthy stir fry recipe collectionRyaaaDina
Pdf cookbook stir fried dishes healthy stir fry recipe collection
Do you want some quick and fast recipes without much ado?
You have got this!
Stir-fry recipes are healthy and take less cooking time. These 30 sizzling stir-fry recipes are great and tasty loaded with vegetables. You can enjoy the recipes as a side dish with your rice or even roti rolls.
If you want something light on your stomach or looking to lose weight, adding one of the recipes to your weekdays will get you great results. The recipes are healthy delicious because of having fewer ingredients, flavorful sauces and spices and a bunch of fresh veggies.
I have included many types of stir-fried dishes: Chinese stir-fried, chicken stir-fried, seafood stir-fried, and vegetable fried ones. You can divide your whole week's planning with the simple recipes. The choice is yours!
If any of your family members are going through cholesterol, the stir-fry recipes use less oil so that your loved ones enjoy a healthy meal at home.
Making a stir-fried meal at home is easy and takes less effort from your side. Just some chopped veggies, prepare savory and sweet sauces and sprinkle garnishing ingredients. The perfect meal is ready!
To make your stir-fried dishes more exciting, go for adding nuts, seeds, fresh ginger, seaweed, fresh herbs, and eggs on the top. Also, the sauces are essential while making the stir-fried veggies. They add sweet, salty and savory flavors to them. You can use your homemade sauces made with soy sauce, cornstarch and broth or else store-bought sauces.
The most essential vessel to make your stir-fried dishes is a wok. A classic wok can make them fast and furious.
Love stir-fried dishes? These are the quick and simple recipes to make what you love!
stir fry recipes
stir fry recipes chicken
stir fry recipes beef
stir fry recipes veggie
stir fry recipes healthy
This document provides instructions and substitutions for making a potato soup. It includes a list of ingredients like red potatoes, butter, flour, half-and-half, Velveeta cheese, seasonings and toppings. The directions are to dice and boil potatoes, make a cream sauce with butter and flour, add the other ingredients and cook for 30 minutes before serving topped with bacon, cheese, chives and parsley. Substitutions are suggested for many of the ingredients.
LA FAMILIA RESTAURANTE IS A SPANISH LANGUAGE TITLE..
BUT YOU CAN STILL UNDERSTAND BECAUSE WE STILL USE ENGLISH LANGUAGE TO MAKE EVERYONE UNDERSTAND ALSO ITS TEACHER CHOICE THAT WE USE ENGLISH.
THIS IS OUR EXAMPLE TO SHARE TO YOU USER!VIEWER!
ITS OUR SECTION DISCIPLINE TO SHOW OUR BIGGEST PERFORMANCE OR PROJECT IN TLE GRADE 10.
HOPE THIS IS A BIG HELP AND GIVE YOU A BIT OR BIG INSPIRED FROM OUT EFFORT..
THIS IS ONLY FOOD THAT WE'RE GOING TO COOK ON 2020!
This document provides 7 healthy recipes for meals including:
1. Grilled chicken breasts marinated in yogurt and spices.
2. Spaghetti pasta with a bolognese meat sauce made from minced meat, tomatoes, herbs and spices.
3. Oven sauteed vegetables like carrots, zucchini and peppers roasted with garlic and olive oil.
4. Tuna salad made with canned tuna, beans, corn and vegetables dressed with mayonnaise.
5. Baked fish fillets topped with sliced onions, peppers and a soy sauce mixture.
6. Toast pizzas made with whole wheat bread, pizza sauce, mozzarella cheese and vegetables.
7. Potato souff
This recipe is for Koresh Fesenjuun, a rich Persian chicken stew made with walnuts, pomegranate syrup, and spices. The chicken is first washed and soaked in lemon juice before being browned. It is then simmered in water while the walnuts and onions are fried. The walnut mixture is added to the chicken along with pomegranate juice, tomato puree, sugar, and saffron. The stew simmers for over 30 minutes for the flavors to blend before being served with rice and salad.
This recipe is for Chaamp Masala Lamb Chops Masala, an Indian dish originating from the Punjab region. It involves marinating lamb chops in a paste of ginger, garlic, tomatoes, onions, cayenne pepper, Greek yogurt, salt and spices. The chops are then simmered for 50-60 minutes until tender. Additional spices like garam masala and lemon juice are added at the end. Traditionally, the tomatoes are grated rather than using tomato puree. Bread like roti or paratha is commonly served with the dish rather than rice for everyday meals according to Punjabi customs.
This document contains recipes for several dishes:
1) A pork chop dish where pork loin steaks are breaded and deep fried, then served with cabbage and sauce.
2) A chicken barbecue recipe where chicken parts are grilled with barbecue sauce over several hours.
3) A chicken skewer dish involving marinating and grilling chicken chunks on skewers, served with a creamy tomato sauce.
4) Additional recipes include broccoli rabe pasta, pesto chicken pasta, shrimp and chile oil pasta, and strawberry cupcakes. Instructions for each recipe are provided in detail with lists of ingredients and steps.
This a collaborative Cook Book from your friends. Food brings people together. Food makes us feel good. Cooking is fun and therapeutic. Some of these recipes are serious, some are silly, some sound so dang tasty, I’ve made an extra copy of this book for myself.
Good luck in the kitchen!
In celebration of Tiny Dark Lord's Birthday September 2017
This document summarizes several traditional Romanian recipes:
1) Sarmale - stuffed cabbage rolls made with ground pork, rice, herbs and vegetables wrapped in cabbage leaves, cooked in a sauce of sauerkraut juice, vegetables and bacon.
2) Ciorba de perisoare - a sour meatball soup made with ground meat and beef meatballs, vegetables, tomato paste and vinegar.
3) Cozonac - a traditional Romanian panettone-like dessert for Christmas, filled with walnut or raisin filling and requiring hours of preparation of the yeast dough.
The document provides quick and easy dinner recipes from Nepalese and international cuisines that can be made in 30 minutes or less. It includes traditional Nepalese dishes like Dal Bhat, Chicken Chow Mein and Momos as well as international options like Spaghetti Carbonara, Chicken Tikka Masala and grilled cheese sandwiches. The recipes allow busy people to have nutritious homemade meals without much time or effort.
Thai pumpkin soup with prawns & coconut milkDimandi Kasane
This Thai pumpkin soup recipe calls for pumpkin or squash, sweet potato, prawns, baby bok choy, coconut milk, lemongrass, garlic, shallot, ginger, chili powder, coriander, cumin, fish sauce, turmeric, brown sugar, lime juice, fresh chili, and coriander. The soup is a comforting dish during fall and winter months as the lemongrass helps support immune function. The soup is richly colored and aromatic, with the flavors balancing salty, sweet, sour and spicy components.
This document provides recipes and instructions for using a pressure cooker. It highlights how a pressure cooker can halve cooking times for beans and reduce tamale steaming from 2 hours to just 20 minutes. The document includes recipes for cannellini bean, chorizo and kale soup, cheese and green chili tamales, lemon dill chicken noodle soup, and short ribs with mashed potatoes and parsley relish. It also answers frequently asked questions about pressure cookers, describing their advantages over slow cookers and benefits for cooking meats quickly.
Chana masala a lip smacking indian recipesahiltandon14
This document provides a recipe for chana masala, a popular Punjabi dish made with chickpeas and spices. It lists the ingredients and provides instructions for cooking the chickpeas, making a tomato and spice puree, sautéing onions and the puree, adding boiled chickpeas and water, simmering the mixture, and serving over rice or flatbread. The recipe yields a delicious, easy to make chana masala that can be eaten as is or in popular street food combinations like chana kulcha or chana batura.
Similar to Smoky Okra Soup: A Comfort Food for the Ages (20)
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
1. Hopefully, you checked out my smoked okra technique so you’ll be ready to
take on this recipe for Wood Fired Okra Soup. This is incredibly easy to
prepare and has a total of 12 common ingredients which include our super
smoked fresh okra. For those who may never have eaten okra, this is a
great first recipe to give it a try. Get to the store and purchase a pound or
two of vibrant green, firm okra, follow our directive on smoking it, then
meet us in the kitchen for a great pot of soup.
Wood Fired Okra Soup
2. Okra and Aromatics Up
I start the soup by first thinly slicing my smoked okra pods. Don’t
worry if the seeds pop loose as they are 100% edible. Next place
1 tablespoon of olive oil and 4 tablespoons of butter in a Dutch
oven. Once melted, add one small, diced onion to the pot. Allow
the onion to cook until translucent than add 2 tablespoons of
finely chopped fresh flat leaf parsley. Allow that to cook for just a
minute then add one clove of minced garlic. Allow the aromatics
to marry for a few minutes, then we’ll be ready to add the liquids.
3. Making Soup
Once the aromatics have married, time to add
some spice. First, add 1-1/2 teaspoons of
kosher salt, 1 teaspoon of freshly ground black
pepper, 2 sprigs of fresh thyme, and 1 teaspoon
of red pepper flakes. If you like a really spicy
soup, feel free to adjust the red pepper flake
amount. Allow these ingredients to cook for
about 3 minutes. Time to add 4 cups of bone
broth or vegetable broth, 3 cups of water, and a
28 ounce can of diced tomato with juice. Stir
well and allow this to cook for 30 minutes over
medium heat. Reduce the temperature to low
and add the smoked okra, stirring well. This
should cook for at least 30 minutes though I
prefer a longer cook time.
4. Adding Rice
I like my soups cooked on one day, refrigerated and then cooked again
on a second day. I think this helps to add depth of flavor. Before
serving the soup, make 2 cups of rice – I prefer brown rice. When
ready to serve, place a hearty serving spoonful of rice in a bowl and
ladle on the hot soup. Mix together and enjoy! I honestly love this
soup served hot in the colder months and cooled in the hot months.
Certainly, in season tomatoes make this even better and for those who
really like a hearty smoked soup, check out our tips for smoking
tomatoes and add that to the mix. Wood Fired Okra Soup is sure to
make it to your top choices for a go to soup!