The document is an E-Cookbook that provides recipes for 19 different soup recipes. It includes the titles of the soups and their basic ingredients listed in paragraph form. The document contains the full recipes for each soup that typically include 3-5 steps to prepare the soup. It concludes by mentioning some additional soups included in the full E-Cookbook.
The document provides recipes for 15 barbecue sauces, rubs, and pastes. It includes recipes for Beer Barbecue Sauce, Honey Spiced BBQ Sauce, Jack Daniel's Grilling Sauce, Watermelon Barbecue Sauce, Tennessee BBQ Sauce, Molasses Orange Barbecue Sauce, Carolina BBQ Rub, Cajun Blackening Spices, and Chili Paste. The document is a preview of barbecue recipes from a publishing company.
This document provides recipes and instructions for preparing traditional dishes from several European countries. It includes recipes for Turkish manti, Bulgarian shopska salad, Polish pierogi and pieczonki, Slovakian halusky and zemiakovy salat, and Italian focaccia, pasta, and sirene po shopski. The recipes provide lists of ingredients and step-by-step directions for making each dish.
The document provides recipes for various Filipino dishes featuring pork, chicken, beef, and seafood. It includes recipes for adobo dishes using different meats, afritada stews with pork or beef, binagoongang baboy, bicol express, and bulalo beef shank soup. Other recipes include bistek, breaded steak, chicken pork adobo, chicken pork embutido, chorizo de Bilbao, corned beef, crispy pata, dinuguan, ham, kare kare, and kalderetang baka stew. The recipes provide lists of ingredients and instructions for preparation.
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.
This document provides recipes for 24 main dishes as part of a 24 day challenge. The recipes include slow cooker meals like slow cooker chicken burritos and fajitas as well as skillet meals like chicken and spinach skillet dish. Other recipes include turkey over brown rice, brown rice pasta, tuna salads, chili, and chicken bakes. Most recipes utilize lean proteins and emphasize whole foods with minimal added sugars.
This document contains recipes for four traditional Armenian soups:
1. Tahnabour (yogurt soup) made with hulled wheat, yogurt, water, egg, flour, salt, onion, butter, mint, and parsley.
2. Keshkeg or Herisah (lamb and barley soup) made with hulled wheat, shredded lamb or chicken, broth, salt, pepper, and butter.
3. Vospov Abour (lentil soup) made with water, bouillon, lentils, salt, pepper, butter, oil, onion, mint, and egg noodles.
4. Siserr Abour (chickpea soup) made with
The documents provide recipes for Filipino dishes including Tinolang Manok, a chicken and papaya stew, Mechado, a beef stew, and Bicol Express, a spicy pork dish. Also included are recipes for pasta dishes like Baked Macaroni and Creamy Carbonara, as well as desserts like Banana Split, Leche Flan, and Cassava Cake. Finally, a recipe for a Mango Shake drink is presented.
The document provides recipes for 15 barbecue sauces, rubs, and pastes. It includes recipes for Beer Barbecue Sauce, Honey Spiced BBQ Sauce, Jack Daniel's Grilling Sauce, Watermelon Barbecue Sauce, Tennessee BBQ Sauce, Molasses Orange Barbecue Sauce, Carolina BBQ Rub, Cajun Blackening Spices, and Chili Paste. The document is a preview of barbecue recipes from a publishing company.
This document provides recipes and instructions for preparing traditional dishes from several European countries. It includes recipes for Turkish manti, Bulgarian shopska salad, Polish pierogi and pieczonki, Slovakian halusky and zemiakovy salat, and Italian focaccia, pasta, and sirene po shopski. The recipes provide lists of ingredients and step-by-step directions for making each dish.
The document provides recipes for various Filipino dishes featuring pork, chicken, beef, and seafood. It includes recipes for adobo dishes using different meats, afritada stews with pork or beef, binagoongang baboy, bicol express, and bulalo beef shank soup. Other recipes include bistek, breaded steak, chicken pork adobo, chicken pork embutido, chorizo de Bilbao, corned beef, crispy pata, dinuguan, ham, kare kare, and kalderetang baka stew. The recipes provide lists of ingredients and instructions for preparation.
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.
This document provides recipes for 24 main dishes as part of a 24 day challenge. The recipes include slow cooker meals like slow cooker chicken burritos and fajitas as well as skillet meals like chicken and spinach skillet dish. Other recipes include turkey over brown rice, brown rice pasta, tuna salads, chili, and chicken bakes. Most recipes utilize lean proteins and emphasize whole foods with minimal added sugars.
This document contains recipes for four traditional Armenian soups:
1. Tahnabour (yogurt soup) made with hulled wheat, yogurt, water, egg, flour, salt, onion, butter, mint, and parsley.
2. Keshkeg or Herisah (lamb and barley soup) made with hulled wheat, shredded lamb or chicken, broth, salt, pepper, and butter.
3. Vospov Abour (lentil soup) made with water, bouillon, lentils, salt, pepper, butter, oil, onion, mint, and egg noodles.
4. Siserr Abour (chickpea soup) made with
The documents provide recipes for Filipino dishes including Tinolang Manok, a chicken and papaya stew, Mechado, a beef stew, and Bicol Express, a spicy pork dish. Also included are recipes for pasta dishes like Baked Macaroni and Creamy Carbonara, as well as desserts like Banana Split, Leche Flan, and Cassava Cake. Finally, a recipe for a Mango Shake drink is presented.
This document presents several typical dishes from the Cajamarca region of Peru. It begins with an introduction explaining that the purpose is to showcase learning in English by describing local dishes, which could help promote the region's culture and tourism. Several recipes are then provided in both English and Spanish, including fried pork with mote, green broth, chochoca soup with beef jerky, chicken broth, and shurumba soup. The document concludes with a reflection on having improved English vocabulary skills which made translating the recipes easier, and an appreciation for overcoming challenges in the learning process.
This document provides recipes for traditional foods from the Terni region of Italy in 1900. It includes recipes for truffle croutons, truffle omelette, pie under fire, ribbon-shaped pasta in the style of Spoleto, rice and lentil soup, chickenpeas soup, stockfish fritters, jugged wood pigeon, grilled trout, broad noodles with hare sauce, spaghetti with asparagus, chicken liver croutons, baby lamb's offal omelette, cooked water, Easter savoury, aubergines with parmesan cheese, spicy rolls, and macaroni with walnut kernels. The recipes showcase ingredients and cooking methods used in
The document provides recipes from Annie and Will, including soups, sauces, main dishes, vegetables, salads, and desserts. It begins with several classic soup recipes from Annie like carrot soup, turnip soup, and beetroot soup. It then provides recipes for sauces like spaghetti sauce, vodka sauce, and cheese sauce. The main dishes section shares recipes for dishes like spaghetti with meatballs, spinach lasagna, and chicken cacciatore. The document aims to share home cooking recipes from the farm.
This document provides recipes from the 2009 Presidential Inaugural Luncheon, including recipes for:
1. A seafood stew made with lobster, scallops, shrimp, cod, and vegetables in a cream sauce.
2. Herb roasted duck breast served with a cherry chutney.
3. Herb roasted pheasant with a wild rice stuffing.
It also includes recipes for side dishes like whipped sweet potatoes, roasted winter vegetables, and a cinnamon apple sponge cake. The document provides detailed instructions and ingredients for each recipe.
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 document provides a recipe for aromatic lentil purée with eggplant sticks. It includes instructions to cook lentils with garlic, bay leaf, ham, salt and water for one hour. Onions and garlic are cooked in olive oil with spices and added to the lentils. The lentils are then blended into a purée. Separately, eggplant is cut into sticks and soaked in salt water, then coated in beer and flour before frying. The purée is served with fried eggplant sticks for dipping.
This document provides a 7-day vegan meal plan with recipes for breakfast, lunch, dinner and snacks each day. Some highlights include a green smoothie for Monday breakfast, a chickpea and avocado wrap for Monday lunch, sheet pan baked tofu and veggies for Monday dinner. Other meals include overnight oats, a black bean burger, rainbow quinoa salad, and a creamy coconut chickpea curry. The plan aims to make vegan eating enjoyable and provide inspiration for healthy plant-based meals.
This recipe provides instructions for preparing licked snails, a dish from Spain. It involves cleaning live snails by boiling them twice, then sautéing pork sausage, bacon, and ham in olive oil. Onions and garlic are added and tomatoes are used to make a sauce. The meats, snails, and sauce are combined and simmered for 45 minutes with water and spicy red peppers. The finished dish is served with a thickened tomato sauce and caution is advised regarding the heat from the red peppers.
The document provides menus and recipes for Portuguese gastronomy. Menu 1 includes pig ear, green soup made with potatoes and cabbage, roasted codfish with punched potatoes, and sweet rice cooked with milk, cinnamon, lemon, rice, sugar and butter. Menu 2 includes melon with ham, stone soup made with beans, sausage and potatoes, roasted piglet with fried potatoes, and creamy milk. The final fusion menu includes vegetable soup, feijoada or the Brazilian bean stew, and fried bananas. The document provides ingredients and preparation instructions for each recipe.
This document provides a recipe for a traditional Polish lunch dish called bigos that is cooked for 4 days. It includes sauerkraut, meats like sausage and beef, vegetables, seasonings, and wine. To prepare it, the ingredients are simmered together for an extended period of time to blend the flavors before serving.
This document is the preface and introduction to Miss Leslie's book "Directions for Cookery, in its Various Branches". It outlines the success of her previous work and her goal to provide a comprehensive manual of American cookery using ingredients available in the US. It details the importance of accurate measurements and provides conversions for common units of measurement used in cooking. Finally, it provides a general outline of the contents covered in the book, including soups, meats, vegetables, baked goods, and more.
These are some typical Canarian recipes including:
1) Grilled goat cheese served with red or green mojo sauce.
2) Canary chickpeas made with chickpeas, pork, chorizo and vegetables cooked low and slow.
3) "Papas arrugadas" or wrinkled potatoes boiled in salt water and served with a fresh cilantro and garlic sauce.
These are some typical Canarian recipes including starters, main dishes, and desserts. For starters, grilled goat cheese and red or green mojo sauces are recommended. Main dishes include Canary chickpeas made with chickpeas, pork, chorizo and vegetables, as well as "papas arrugadas" which are wrinkled potatoes served with a cilantro sauce. Typical desserts use local fruits like grapes and bananas or dishes like "Bienmesabe" made from almonds, sugar, egg yolks, and cinnamon. Quince sweet is also described as a preserve made from quince, sugar, lemon, and vanilla.
The first document provides a recipe for chicken curry that includes frying potatoes and chicken then simmering them in a sauce made with garlic, onion, fish sauce, curry powder, bell peppers, and coconut milk.
The second document gives instructions for making chicken fillets by baking them coated in a sauce made from chicken bouillon, Worcestershire sauce, oregano, paprika, dry mustard, and garlic powder.
The third document is a recipe for beef sinigang that includes thinly slicing beef and marinating it in a mixture of soy sauce, vinegar, sugar, salt, pepper, and garlic before frying and serving with rice.
This recipe document shares instructions for making maldoum, a classic Syrian layered meat and eggplant dish. It can be prepared either on a grill or in the oven. The ingredients include ground beef or lamb, eggplants, tomatoes, tomato puree, allspice, and paprika. The eggplants are salted and drained of excess liquid before being roasted. Ground meat patties are alternated with the eggplant slices and tomatoes in a casserole dish, then baked with tomato puree on top.
Traditional Tom Yum Kung soup is a Thai soup that features the four main Thai flavors of salty, sour, sweet and spicy. It contains chicken stock, lemongrass, lime leaves, garlic, galangal, chili, mushrooms, lime juice, fish sauce, soy sauce and shrimp. Coconut milk can be added for richness or left out for a clearer soup. The soup is simmered until the shrimp are pink and then garnished with cilantro.
The document provides recipes for three traditional Turkish dishes: İç Pilav, Hünkar Beğendi, and Etli Kuru fasulye. İç Pilav is a rice pilaf often made with lamb and spices. Hünkar Beğendi is a lamb stew served over aubergine (eggplant) purée. Etli Kuru fasulye is a bean and meat stew that has become popular in Turkish cuisine after the 18th century. Each recipe lists ingredients and instructions for preparation.
(Ebook health - nutrition) recipies and tips for healthy and thrifty mealsmandrakewiz
This document provides menus and recipes for healthy, thrifty meals for a family of four over two weeks. The menus include breakfast, lunch, and dinner suggestions for each day of the week that incorporate nutritious ingredients like fruits, vegetables, whole grains, lean proteins and dairy. Many of the 40 included recipes are quick, easy and economical to make. The goal is to help families eat better while saving money through meal planning and preparation of homemade meals.
This document provides recipes and instructions for preparing basic aphrodisiac mussels. The recipe involves simmering vegetables like onions, celery and shallots in white wine along with garlic, thyme and basil. Cleaned mussels are added in batches to steam open. The steamed mussels and cooking liquid are then used as a base for various mussel dishes that can be prepared or frozen later.
This document presents several typical dishes from the Cajamarca region of Peru. It begins with an introduction explaining that the purpose is to showcase learning in English by describing local dishes, which could help promote the region's culture and tourism. Several recipes are then provided in both English and Spanish, including fried pork with mote, green broth, chochoca soup with beef jerky, chicken broth, and shurumba soup. The document concludes with a reflection on having improved English vocabulary skills which made translating the recipes easier, and an appreciation for overcoming challenges in the learning process.
This document provides recipes for traditional foods from the Terni region of Italy in 1900. It includes recipes for truffle croutons, truffle omelette, pie under fire, ribbon-shaped pasta in the style of Spoleto, rice and lentil soup, chickenpeas soup, stockfish fritters, jugged wood pigeon, grilled trout, broad noodles with hare sauce, spaghetti with asparagus, chicken liver croutons, baby lamb's offal omelette, cooked water, Easter savoury, aubergines with parmesan cheese, spicy rolls, and macaroni with walnut kernels. The recipes showcase ingredients and cooking methods used in
The document provides recipes from Annie and Will, including soups, sauces, main dishes, vegetables, salads, and desserts. It begins with several classic soup recipes from Annie like carrot soup, turnip soup, and beetroot soup. It then provides recipes for sauces like spaghetti sauce, vodka sauce, and cheese sauce. The main dishes section shares recipes for dishes like spaghetti with meatballs, spinach lasagna, and chicken cacciatore. The document aims to share home cooking recipes from the farm.
This document provides recipes from the 2009 Presidential Inaugural Luncheon, including recipes for:
1. A seafood stew made with lobster, scallops, shrimp, cod, and vegetables in a cream sauce.
2. Herb roasted duck breast served with a cherry chutney.
3. Herb roasted pheasant with a wild rice stuffing.
It also includes recipes for side dishes like whipped sweet potatoes, roasted winter vegetables, and a cinnamon apple sponge cake. The document provides detailed instructions and ingredients for each recipe.
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 document provides a recipe for aromatic lentil purée with eggplant sticks. It includes instructions to cook lentils with garlic, bay leaf, ham, salt and water for one hour. Onions and garlic are cooked in olive oil with spices and added to the lentils. The lentils are then blended into a purée. Separately, eggplant is cut into sticks and soaked in salt water, then coated in beer and flour before frying. The purée is served with fried eggplant sticks for dipping.
This document provides a 7-day vegan meal plan with recipes for breakfast, lunch, dinner and snacks each day. Some highlights include a green smoothie for Monday breakfast, a chickpea and avocado wrap for Monday lunch, sheet pan baked tofu and veggies for Monday dinner. Other meals include overnight oats, a black bean burger, rainbow quinoa salad, and a creamy coconut chickpea curry. The plan aims to make vegan eating enjoyable and provide inspiration for healthy plant-based meals.
This recipe provides instructions for preparing licked snails, a dish from Spain. It involves cleaning live snails by boiling them twice, then sautéing pork sausage, bacon, and ham in olive oil. Onions and garlic are added and tomatoes are used to make a sauce. The meats, snails, and sauce are combined and simmered for 45 minutes with water and spicy red peppers. The finished dish is served with a thickened tomato sauce and caution is advised regarding the heat from the red peppers.
The document provides menus and recipes for Portuguese gastronomy. Menu 1 includes pig ear, green soup made with potatoes and cabbage, roasted codfish with punched potatoes, and sweet rice cooked with milk, cinnamon, lemon, rice, sugar and butter. Menu 2 includes melon with ham, stone soup made with beans, sausage and potatoes, roasted piglet with fried potatoes, and creamy milk. The final fusion menu includes vegetable soup, feijoada or the Brazilian bean stew, and fried bananas. The document provides ingredients and preparation instructions for each recipe.
This document provides a recipe for a traditional Polish lunch dish called bigos that is cooked for 4 days. It includes sauerkraut, meats like sausage and beef, vegetables, seasonings, and wine. To prepare it, the ingredients are simmered together for an extended period of time to blend the flavors before serving.
This document is the preface and introduction to Miss Leslie's book "Directions for Cookery, in its Various Branches". It outlines the success of her previous work and her goal to provide a comprehensive manual of American cookery using ingredients available in the US. It details the importance of accurate measurements and provides conversions for common units of measurement used in cooking. Finally, it provides a general outline of the contents covered in the book, including soups, meats, vegetables, baked goods, and more.
These are some typical Canarian recipes including:
1) Grilled goat cheese served with red or green mojo sauce.
2) Canary chickpeas made with chickpeas, pork, chorizo and vegetables cooked low and slow.
3) "Papas arrugadas" or wrinkled potatoes boiled in salt water and served with a fresh cilantro and garlic sauce.
These are some typical Canarian recipes including starters, main dishes, and desserts. For starters, grilled goat cheese and red or green mojo sauces are recommended. Main dishes include Canary chickpeas made with chickpeas, pork, chorizo and vegetables, as well as "papas arrugadas" which are wrinkled potatoes served with a cilantro sauce. Typical desserts use local fruits like grapes and bananas or dishes like "Bienmesabe" made from almonds, sugar, egg yolks, and cinnamon. Quince sweet is also described as a preserve made from quince, sugar, lemon, and vanilla.
The first document provides a recipe for chicken curry that includes frying potatoes and chicken then simmering them in a sauce made with garlic, onion, fish sauce, curry powder, bell peppers, and coconut milk.
The second document gives instructions for making chicken fillets by baking them coated in a sauce made from chicken bouillon, Worcestershire sauce, oregano, paprika, dry mustard, and garlic powder.
The third document is a recipe for beef sinigang that includes thinly slicing beef and marinating it in a mixture of soy sauce, vinegar, sugar, salt, pepper, and garlic before frying and serving with rice.
This recipe document shares instructions for making maldoum, a classic Syrian layered meat and eggplant dish. It can be prepared either on a grill or in the oven. The ingredients include ground beef or lamb, eggplants, tomatoes, tomato puree, allspice, and paprika. The eggplants are salted and drained of excess liquid before being roasted. Ground meat patties are alternated with the eggplant slices and tomatoes in a casserole dish, then baked with tomato puree on top.
Traditional Tom Yum Kung soup is a Thai soup that features the four main Thai flavors of salty, sour, sweet and spicy. It contains chicken stock, lemongrass, lime leaves, garlic, galangal, chili, mushrooms, lime juice, fish sauce, soy sauce and shrimp. Coconut milk can be added for richness or left out for a clearer soup. The soup is simmered until the shrimp are pink and then garnished with cilantro.
The document provides recipes for three traditional Turkish dishes: İç Pilav, Hünkar Beğendi, and Etli Kuru fasulye. İç Pilav is a rice pilaf often made with lamb and spices. Hünkar Beğendi is a lamb stew served over aubergine (eggplant) purée. Etli Kuru fasulye is a bean and meat stew that has become popular in Turkish cuisine after the 18th century. Each recipe lists ingredients and instructions for preparation.
(Ebook health - nutrition) recipies and tips for healthy and thrifty mealsmandrakewiz
This document provides menus and recipes for healthy, thrifty meals for a family of four over two weeks. The menus include breakfast, lunch, and dinner suggestions for each day of the week that incorporate nutritious ingredients like fruits, vegetables, whole grains, lean proteins and dairy. Many of the 40 included recipes are quick, easy and economical to make. The goal is to help families eat better while saving money through meal planning and preparation of homemade meals.
This document provides recipes and instructions for preparing basic aphrodisiac mussels. The recipe involves simmering vegetables like onions, celery and shallots in white wine along with garlic, thyme and basil. Cleaned mussels are added in batches to steam open. The steamed mussels and cooking liquid are then used as a base for various mussel dishes that can be prepared or frozen later.
This document is a table of contents for a book titled "The Bread Baker Bible" that contains over 300 recipes for breads, biscuits, spreads, scones, and yeast rolls organized into categories. The table of contents provides the title of each recipe along with the page number it can be found on. Some of the bread recipes included are banana nut cinnamon swirl bread, banana rice bread, banana split bread, and whole wheat bread. Biscuit recipes listed are baking powder biscuits, beer biscuits, buttermilk biscuits, and cheese biscuits. The book also contains sections devoted to scone, spread, and yeast roll recipes.
This cookbook contains recipes organized into sections for appetizers, main dishes, side dishes, soups/salads/dressings, breads, and desserts. The document provides the recipe and instructions for Seven Layer Taco Dip, Clams Oreganato, Chili Relleno, Amish Pot Roast, Chicken Alfredo, Baked Pork Chops, and other dishes.
Cindy Ayres, who has worked with Campbell's Kitchen for over 17 years, introduces the Campbell's Kitchen collection. She shares favorite family recipes that use Campbell's products. Cindy invites readers to share their own favorite recipes and sign up for Meal-Mail to receive easy recipes by email. The collection includes quick recipes, cooking tips, and information on the Labels for Education program.
This document provides recipes from Chef Mark Elliott's kitchen including butternut squash bisque, chicken and vegetable stew with wild rice, mellow turkey and vegetable chili, mushroom and vegetable lasagna, fajita salad, quick guacamole, and green goddess dressing. The recipes include lists of ingredients and instructions for preparing the dishes.
El primer documento presenta una receta para pollo con arroz y limón. Incluye ingredientes como pechugas de pollo, arroz, caldo de pollo, jugo y cáscara de limón, y pimienta. El segundo documento presenta una receta para pimientos rellenos con carne molida de pavo, tomate en lata, perejil y condimentos. El tercer documento presenta varias recetas adicionales como arroz frito, banquete de macarrones, caserola de arroz con chorizo y
El documento presenta una introducción al capsicum o chile en México. Explica que el chile ha formado parte de la dieta básica mexicana por más de 5,000 años junto con el maíz, frijol y calabaza. También tuvo usos culturales y rituales en la época prehispánica, como ofrendas a dioses del chile y pagos de tributo. Tras la conquista española en 1519, se introdujeron nuevos ingredientes y técnicas culinarias, aunque los indígenas mantuvieron inicialmente su
Un documento compara el sexo y el chocolate, notando que el chocolate puede disfrutarse en más situaciones que el sexo debido a que no hay responsabilidades asociadas, no causa daño, y puede comerse en público y a cualquier edad sin problemas. Una encuesta enumera 11 razones por las que el chocolate puede ser mejor que el sexo.
The document is a cookbook titled "The Versatile Egg Cookbook" that contains over 100 egg-based recipes organized into chapters. It provides recipes for dishes like Apple Raisin Bread Pudding, Arroz con Huevos (rice with eggs), Asparagus Tomato Quiche, Asparagus Crepes Mornay, Autumn Pumpkin Souffle, and Bacon & Egg Breakfast Rolls. Each recipe includes a list of ingredients and instructions for preparation.
Este documento describe la composición del aceite de oliva. Se divide en dos fracciones principales: la fracción mayoritaria (98-99%), compuesta principalmente de triglicéridos, diglicéridos, monoglicéridos y ácidos grasos; y la fracción minoritaria (2%), que incluye compuestos volátiles, polifenoles, tocoferoles y esteroles. La fracción mayoritaria contiene ácidos grasos como el oleico, palmítico y linoleico. El triglicérido mayoritario es la trioleína.
The engraver notes that two tracks are missing from the music book: 1) "Una Improvisación del Cirberto" in its complete version and 2) "Una Improvisación del Cirberto" with only accompaniment. The last page of music is page 205 ("Teléfono Frío"). The engraver also notes that he removed two solo performances as per the email instructions and corrected some Spanish accents and spellings.
This document is an introduction to an e-cookbook that contains recipes organized into sections such as appetizers and snacks, baking and breads, and BBQ and grilling. It includes a table of contents that lists over 50 recipes across these sections. Some of the recipes mentioned in the table of contents include bacon and tomato cups, BBQ chicken pizza, caramel snack mix, authentic Mexican tortillas, breadsticks, grilled chicken fingers, homemade BBQ sauce, and oven BBQ ribs. The e-cookbook provides electronic recipes on a variety of dishes organized into categories.
This document provides recipes for 53 dishes, with each recipe presented in 1-2 paragraphs and including a list of ingredients and instructions. The recipes cover a variety of categories including appetizers, salads, main dishes, breads, desserts and more. The document aims to provide readers with a sampling of prize-winning recipes from various cooking competitions. It begins with a table of contents listing each recipe by title.
This document discusses stress management. It defines stress as the body's response to physical or mental demands. Moderate stress can improve performance, but too much causes anxiety. Common stressors include school, work, family, relationships, health, finances, and environment. Left unmanaged, stress has negative physical effects like weight changes and high blood pressure, as well as emotional effects like mood swings and anxiety. Managing stress involves relaxation techniques, physical exercise, meditation, counseling, changing perceptions, and scheduling self-care activities. Benefits of managing stress include improved physical and emotional health as well as focus.
Tom Kime is an internationally renowned chef who has traveled extensively in Asia, Europe, the Middle East, and South America researching street foods. His book Street Food includes over 90 recipes from around the world, each with clear instructions and a close-up photo. The book is organized by region and includes recipes from India and Sri Lanka, Southeast Asia, Latin America, Europe, North Africa, and the Middle East. In addition to the recipes, the book provides menu ideas and suggestions for mixing and matching recipes to create authentic street food-inspired meals for parties and gatherings.
This document provides recipes that can be made in a slow cooker or crockpot. It includes 27 recipes across various cuisines ranging from pork chops to bread pudding. The recipes include ingredients and instructions for combining and cooking the ingredients in a crockpot. Common cooking directions include placing ingredients in the crockpot and cooking on low for 6-8 hours.
This document provides recipes that can be made in a slow cooker or crockpot. It includes 27 recipes across various cuisines ranging from pork chops to bread pudding. The recipes include ingredients and instructions for assembly and cooking times in a crockpot. An introduction provides context for the variety of slow cooker recipes included.
The document provides recipes for a variety of Mexican dishes including arroz blanco (white rice), baked tamales, carne asada (grilled steak), chalupas (fried corn tortillas), chiles rellenos (stuffed peppers), chipotle sauce, enchiladas, frijoles charros (refried beans), guacamole, menudo (tripe soup), paella, pecan pie, pork carnitas, and more. Each recipe is presented in list format with ingredients and instructions to make the dish. The document serves as a sampler of authentic Mexican recipes.
The document provides recipes for a variety of Mexican dishes including arroz blanco (white rice), baked tamales, carne asada (grilled steak), chalupas (fried corn tortillas), chiles rellenos (stuffed peppers), chipotle sauce, enchiladas, frijoles charros (refried beans), guacamole, menudo (tripe soup), paella, pecan pie, pork carnitas, and more. Each recipe is presented in list format with ingredients and instructions to make the dish. The document serves as a sampler of authentic Mexican recipes.
The filling food from hunger games the unofficial hunger games cookbookRyaaaDina
One of the rarest fiction works with food as the theme, Hunger Games attracts all foodies out there. Although good food is available only for the dwellers in the Capitol, we find a variety of food in the popular fiction. There are many dishes which are not so edible from the novel, but we used our gastronomic skills to make them super-appetizing.
You get to recall all of the major food moments from Hunger Games in this cookbook. Have a look at what the possibilities for a Hunger Games themed menu using the cookbook are.
* Thick Carrot Soup
* District 11's Crescent Moon Roll with Sesame Seeds
* Ma Plinth Meatloaf Sandwich
* Burnt Nut Raisin Bread
* Prim's Birthday Venison Steaks
* Funeral of Arachne Crane Peach Pie
However, they are only a few names of the dishes from this exclusive cookbook. You must buy the cookbook to uncover the extensive range of appetizers, breakfasts, main courses, and desserts.
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!
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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.
Pdf cookbook the best mandoline slicer delicious recipesRyaaaDina
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The versatility of the mandoline slicer makes it a must-have tool for any kitchen.
This cookbook offers 50 recipes, making it an invaluable resource for anyone who owns a mandoline slicer. People who don't own a mandoline will still find plenty of great recipes to get started - it's not difficult to make zucchini noodles or simple tomato sauce with just a sharp knife!
Get yourself this book today and start preparing mandoline recipes straight away!
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The document provides a week-long meal plan shopping list and recipes for a ketogenic diet. The shopping list is organized by produce, pantry goods, and perishables. It includes ingredients for breakfasts like keto fudge shakes, lunches such as artichoke salad with bacon, dinners like baba ghanouj with lamb patties, and snacks like lemon detox drops. The meal plan chart matches numbered recipes to each day's meals. Recipes are provided for each breakfast, lunch, dinner, and snack.
This document contains recipes from various European countries that participated in a student exchange program. It includes recipes such as Polish rosół (chicken broth), Pierogi (Polish dumplings), Romanian pumpkin pie, Bulz (Romanian polenta and cheese dish), Bryndzové halušky (Slovakian sheep cheese dumplings), Kapustnica (Slovakian cabbage soup), Shopska salad (Bulgarian cucumber-tomato salad), and Monastery Gyuvetch (Bulgarian stew). The document aims to share cultural foods among the participating countries.
The document provides recipes for several Filipino dishes including pork bone soup, lechon manok (Filipino roasted chicken), and spaghetti carbonara with a Filipino twist. It includes lists of ingredients and step-by-step instructions for preparing each dish.
The document provides instructions for making a mackerel curry, including sautéing onions and spices like cumin, ginger, and chili powder in ghee, then adding tomatoes and water to make a sauce before cooking 500g of sliced mackerel steaks in the sauce. The mackerel is cut into 1cm thick steaks and added to the onion and spice sauce mixture before being cooked.
At Verywell, we believe there is no one-size-fits-all approach to a healthy lifestyle. Successful eating plans need to be individualized and consider the whole person. Before starting a new diet plan, consult with a healthcare provider or a registered dietitian, especially if you have an underlying health condition.
Consuming a healthy, balanced diet is a goal for many people. While this is an excellent goal for health reasons, the terms "healthy" and "balanced" will vary for each individual. A healthy, balanced diet generally means one that is rich in whole grains, fruits, vegetables, lean proteins, and healthy fats.
The document provides recipes for several dishes including chicken curry, pork pata, beef stew, pasta with prawns and bacon, broccoli pasta salad, carbonara, pound cake trifle, peppermint ice cream, chocolate mousse, and a chocolate milkshake. The recipes include lists of ingredients and step-by-step instructions for preparing each dish.
The document provides information on Greek cuisine and recipes for beef barley soup, souvlaki, and lemon pudding cake. Some key aspects of Greek food mentioned are that it relies on basic ingredients like olive oil, honey, yogurt, fruits and vegetables, lamb, and fish. The beef barley soup recipe calls for stew beef, vegetables, broth, barley, and herbs cooked for 1.5 hours. The souvlaki recipe involves browning beef and cooking with vegetables. The lemon pudding cake is a dessert made with lemon juice, zest, eggs, yogurt, and baked in a water bath.
This document provides recipes for various meals and snacks for Week 27. It includes recipes for breakfast items like loco moco breakfast bowls, keto breakfast stacks, and 10-minute keto toast. Lunch recipes include BLT zoodle salad, Korean beef bowls, and cheesy cauliflower hashbrowns. Dinner options listed are white chicken chili, ribeye with caramelized onions, and chicken with marinated mushrooms. The document also includes recipes for snacks like shrimp cocktail, roasted radish wedges, buffalo chicken meatballs, and keto cheetos. Dessert recipes featured are chocolate seed bars and cookie dough bars.
This document provides information about typical French foods, stores, and recipes. It discusses common meals in France such as steak frites and poulet frites. It also mentions common breads like baguette and desserts like mousse au chocolat and crème brûlée. The document lists major grocery store chains in France and notes that French people frequently shop at open-air markets. It then provides recipes for dishes like basil palmiers, roasted lemon rosemary chicken, chocolate mousse, boeuf bourguignon, Brive style braised rabbit, cognac shrimp with beurre blanc sauce, and chocolate mousse.
10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdfHaider ali
This document provides recipes for 10 dinner dishes that incorporate cocktails. The first recipe is for a Mushroom Thyme Sherry Soup. The second is a Bourbon Whipped Cream dessert. The third is a Cuervo & Tecate Pork Carnitas dish served with tortillas and toppings. The document continues providing recipes and cocktail pairing suggestions for additional dishes.
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.
The document is a cookbook called "Dining with Dysphagia" that contains easy to swallow recipes. It describes an Iron Chef style cooking competition hosted by NYU Steinhardt to identify recipes that are nutritious, textured, and tasty for people with dysphagia (difficulty chewing and swallowing). The cookbook contains 8 winning recipes from the competition including rosemary mashed potatoes, pumpkin soup, picadillo ground beef, and chocolate chia pudding. The goal is to make eating enjoyable for those with dysphagia by focusing on flavor, texture, and nutrition.
Este documento describe un nuevo modelo de baño maría de temperatura constante llamado noon® diseñado específicamente para cocineros. El noon® ofrece mayor precisión y control de temperatura que los modelos anteriores, lo que permite cocinar alimentos de manera más exacta a baja temperatura. El documento también explica los beneficios y aplicaciones de la cocina a baja temperatura.
Este documento es un resumen de tres oraciones del libro "La Solución Paleolítica: La dieta humana originaria" de Robb Wolf. El libro explora la dieta que evolucionó el ser humano y cómo adoptar una dieta similar puede mejorar la salud y el rendimiento físico. El autor describe su propia historia de salud y cómo cambió sus hábitos alimenticios inspirado en la dieta de nuestros ancestros prehistóricos. Explica conceptos científicos sobre la digestión y la inflamación y ofrece recomend
Este documento presenta una serie de recetas saludables para personas con diabetes. Incluye introducciones sobre comer de manera saludable, incluyendo elegir granos enteros, frutas y verduras, proteínas magras, productos lácteos bajos en grasa, y evitar azúcares y grasas agregadas. También contiene secciones sobre bebidas, panes, ensaladas, sopas, vegetales, platos principales y postres, cada una con varias recetas saludables. El objetivo es proveer opciones de comida sabrosas que
Este documento presenta varias recetas para aperitivos en vasitos. La primera receta es un "Vasito de tres pisos" que consta de tres capas diferentes: langostinos y rúcula en la base, seguido de una capa de aguacate y mango, y finalmente una capa superior de coulis de tomate. Otras recetas incluyen un vasito de lentejas para la buena suerte y brandada de bacalao con crema de pimientos. Todas las recetas proporcionan instrucciones detalladas sobre los ingredientes
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El documento habla sobre las tapas en España. Explica que las tapas son una tradición culinaria española que refleja la pasión y espontaneidad del pueblo español. Las tapas atraen clientes a los restaurantes y permiten la creatividad culinaria. Además, las tapas promueven la socialización ya que la gente suele comerlas en grupo mientras conversan. Las tapas varían según la región de España, pero siempre han sido una parte importante de la cultura gastronómica del país.
El documento describe cómo los olivos están cubriendo las tierras de Pencahue, formando una nueva piel en los cerros y secanos. Menciona que todo el maíz se seca bajo un sol amarillo que alimenta a todos en el valle.
Este documento presenta resúmenes de las ponencias presentadas en el Taller Internacional "El huevo como aliado de la Nutrición y la Salud" que tuvo lugar en La Habana, Cuba en 2006. El taller buscó desterrar mitos sobre los efectos perjudiciales del huevo para la salud y destacar sus beneficios nutricionales. Los expertos cubanos discutieron temas como la calidad nutricional del huevo, rompiendo mitos en torno a su colesterol, y nuevas formas de presentarlo. El documento concluye que
Este documento contiene varias recetas de cremas dulces, incluyendo crema catalana, crema de café con diferentes variantes, crema de capuccino, crema de limón y crema de naranja. Proporciona ingredientes y pasos detallados para preparar cada crema. El documento parece ser un curso de pastelería compartido en línea de forma gratuita.
Este documento presenta una introducción a la dieta baja en carbohidratos y alta en grasas (LCHF) para principiantes. Explica que la dieta LCHF reduce los niveles de azúcar en la sangre y la insulina al limitar los carbohidratos y aumentar las grasas. Proporciona consejos alimenticios básicos como comer carnes, pescados, huevos, verduras y grasas naturales, y evitar azúcares, almidones y productos procesados. También advierte a los diabéticos que
Este documento proporciona instrucciones detalladas para hacer pan casero con masa madre, incluyendo cómo hacer y alimentar la masa madre, mezclar los ingredientes, amasar la masa, dejarla fermentar, darle forma a la hogaza, hornearla y almacenar la masa madre para futuras ocasiones. El proceso toma varias horas pero proporciona un pan casero saludable y sabroso utilizando sólo ingredientes básicos como harina, agua y sal.
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Este documento describe la historia de la paella en España desde el siglo XIX hasta el siglo XXI. Originalmente un plato campesino de Valencia, la paella se convirtió en un emblema culinario español promovido por el turismo. Aunque se adaptó a diferentes regiones españolas, sigue siendo un plato buscado por los turistas como una representación de la cultura española. El turismo ha ayudado a establecer la paella como un símbolo nacional de España.
Este documento presenta un libro sobre el huevo que incluye información sobre su producción, composición, propiedades nutricionales, usos culinarios y recetas. El libro está patrocinado por el Instituto de Estudios del Huevo y cuenta con la colaboración de expertos en nutrición, veterinaria y gastronomía.
Este documento presenta monografías sobre 103 plantas medicinales tradicionales chilenas. Cada monografía incluye nombres científicos y populares de la planta, ilustraciones, descripciones de características y cualidades curativas y agronómicas, e indicaciones terapéuticas según la resolución ministerial que regula su uso. El documento también proporciona contexto sobre la historia del uso de plantas medicinales en Chile y los esfuerzos recientes del gobierno para regular y promover su uso seguro y sosten
The article discusses a new study that found that the average Chilean consumes more sugar than is recommended by health experts. The World Health Organization recommends that no more than 10% of a person's daily calories come from sugar. However, the study found that the average Chilean gets 13.5% of their daily calories from sugar. Public health officials are concerned about the health effects of excessive sugar consumption.
Este documento presenta el Programa de Gobierno de Michelle Bachelet para el periodo 2014-2018. Propone reformas educacionales, tributarias y una nueva constitución para abordar las desigualdades en Chile. También incluye secciones sobre economía, protección social, descentralización, derechos ciudadanos y compromisos para los primeros 100 días de gobierno, con el objetivo de construir un Chile con mayor bienestar e igualdad de oportunidades para todos.
El documento presenta el informe final de la Comisión Asesora Presidencial sobre el Sistema de Pensiones de Chile de 2015. La comisión evaluó el actual sistema de pensiones chileno y realizó recomendaciones para su mejora. El informe describe el trabajo de la comisión, incluidos los estudios realizados y expertos consultados. Además, analiza las propuestas de reforma consideradas, evalúa los resultados del sistema actual y presenta las recomendaciones específicas de la comisión para mejorar el sistema de pensiones chileno.
2. E−Cookbooks Soup Recipe Sampler
Table of Contents
Introduction.........................................................................................................................................................1
Personalized Cooking Aprons
...........................................................................................................................2
Basic Bean Soup ................................................................................................................................................3
Beef Noodle Soup ..............................................................................................................................................4
Black Bean Soup.................................................................................................................................................5
Curried Avocado Soup .....................................................................................................................................6
French Onion Soup ...........................................................................................................................................7
Fresh Tomato Bisque ........................................................................................................................................8
Italian Sausage Soup .........................................................................................................................................9
Italian Wedding Soup .....................................................................................................................................10
Lentil Soup .......................................................................................................................................................11
Minestrone .......................................................................................................................................................12
New Orleans Gumbo.......................................................................................................................................13
Potato Soup ......................................................................................................................................................14
Salmon Chowder .............................................................................................................................................15
Seafood Chowder ............................................................................................................................................16
Cream of Sweet Potato Soup ..........................................................................................................................17
Tortellini Soup .................................................................................................................................................18
Tortilla Soup ....................................................................................................................................................19
Turkey Carcass Soup ......................................................................................................................................21
Turtle Soup ......................................................................................................................................................22
Tuscan Soup ....................................................................................................................................................23
White Chicken Chili .......................................................................................................................................24
Wisconsin Cheese Soup ..................................................................................................................................25
i
3. Introduction
Soup Recipe Sampler
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Introduction 1
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Personalized Cooking Aprons 2
5. Basic Bean Soup
1 pound dry Great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste
1 In a large bowl, combine the beans with the water,
cover and let soak overnight.
2 In a large pot over medium high heat, combine the
soaked beans with water, carrots, onion and ham. Add more
water to cover all, if necessary. Bring to a boil, then
reduce heat to low and let simmer for 4 to 6 hours. Add
ketchup just to get desired color. Season with salt and pepper
to taste.
Basic Bean Soup 3
6. Beef Noodle Soup
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles
1 In a large saucepan over medium high heat, saute the
stew meat, onion and celery for 5 minutes, or until meat is
browned on all sides.
2 Stir in the bouillon, parsley, ground black pepper,
carrots, water and egg noodles. Bring to a boil, reduce heat to
low and simmer for 30 minutes.
Beef Noodle Soup 4
7. Black Bean Soup
1/4 cup Olive Oil
1/4 cup Yellow Onion, Diced
1/4 cup Carrots, Diced
1/4 cup Green Bell Pepper, Diced
4 Beef Bouillon Cubes
1 cup Boiling Water
1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
2 tablespoons Cooking Sherry
1 tablespoon Distilled White Vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Sugar
2 teaspoons Garlic, Granulated
2 teaspoons Salt
1/2 teaspoon Black Pepper, Ground
2 teaspoons Chili Powder
8 oz. Smoked Sausage, small dice
1 tablespoon Cornstarch
2 tablespoons Water
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté
the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon
cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining
ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring
mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart
of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and
2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.
Serve with cornbread, white rice, or your favorite side dish.
Black Bean Soup 5
8. Curried Avocado Soup
8 very ripe avocados
2/3 cup lime juice
2 cloves garlic, crushed
2 tablespoons mayonnaise
1 tsp. curry powder
2 cups heavy cream
2 cups chicken broth
1/4 cup minced fresh parsley
2 tablespoons minced fresh coriander or 1/2 tsp. dried coriander
1 tsp. Tabasco sauce
White pepper, to taste
In blender or food processor, purée avocados, lime juice, garlic, mayonnaise
and curry powder until smooth. Transfer mixture to large bowl or tureen.
Stir in cream, broth, parsley, coriander, Tabasco sauce and pepper. Cover
with foil and chill for up to three days.
Curried Avocado Soup 6
9. French Onion Soup
4 cups sliced onions
4 (10.5 ounce) cans beef broth
1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 (1 pound) loaf French
bread, sliced
6 slices provolone cheese
3/4 cup diced Swiss cheese
1/4 cup grated Parmesan cheese
1 Melt butter in an 8 quart stock pot on medium heat.
Add olive oil and stir. Add onions and continually stir
until tender and translucent. Do not brown the onions.
2 Add beef stock, sherry and thyme. Season with salt and
pepper, and simmer for 30 minutes.
3 Ladle soup into individual, oven safe, serving bowls
and place one slice of bread on top, (it can also be
broken into pieces, whichever you prefer). Layer cheese on
top of bread; placing a slice of provolone,1/2 slice diced
Swiss and then Parmesan cheese. Place bowls on cookie sheet
and broil until cheese bubbles and browns slightly.
French Onion Soup 7
10. Fresh Tomato Bisque
2 lb. ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoon chopped chives
Skin and seed the tomatoes. Sauté onion in butter and add tomatoes chopped.
Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally,
until tomatoes are thoroughly cooked, about 25 minutes.
Remove bay leaf and cloves and transfer mixture to blender to purée (or strain
through a coarse sieve). Add cream and milk and heat through. Serve topped
with toasted butter croutons.
Fresh Tomato Bisque 8
11. Italian Sausage Soup
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can
Italian−style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great
northern beans, undrained
2 small zucchini, cubed
2 cups spinach − packed,
rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 In a stockpot or Dutch oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, and season with
salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2 Stir in beans with liquid and zucchini. Cover, and
simmer another 15 minutes, or until zucchini is tender.
3 Remove from heat, and add spinach. Replace lid
allowing the heat from the soup to cook the spinach leaves.
Soup is ready to serve after 5 minutes.
Italian Sausage Soup 9
12. Italian Wedding Soup
1 pound extra−lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach − packed,
rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots
1 In a medium bowl, combine the beef, egg, bread crumbs,
cheese, basil and onion. Shape mixture into 3/4−inch balls and
set aside.
2 In a large stockpot heat chicken broth to boiling; stir
in the spinach, pasta, carrot and meatballs. Return to
boil; reduce heat to medium. Cook, stirring frequently, at a
slow boil for 10 minutes or until pasta is al dente. Serve
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Italian Wedding Soup 10
13. Lentil Soup
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils − soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
In a large stockpot, saute the onions in oil until they are glossy.
Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes,
chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then
add the wine and bring the mixture to a boil. Slowly reduce the heat
and cook for 1 hour on low to medium heat; or until the lentils are
tender. Sprinkle the soup with parsley and Parmesan before serving.
Lentil Soup 11
14. Minestrone
10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes
Crush 7 cups of beans and leave the remaining beans whole. Combine all
remaining ingredients except macaroni and basil. Bring to a boil. Turn down
heat and simmer for 45 minutes. Add basil and macaroni and cook an
additional 15 minutes. Serve with a sprinkling of grated Parmesan cheese.
Minestrone 12
15. New Orleans Gumbo
2 tablespoons shortening
2 green onions, diced
1 stalk celery, diced
1 green bell pepper, diced
1 jalapeño pepper (optional)
1 tablespoon chopped fine parsley
1 quart cut−up okra
1/2 can tomato paste
1 tomato paste can of water
1 (18 oz.) can stewed tomatoes, chopped
1 lb. crabmeat
1 lb. shrimp
1 cup diced cooked ham
1 cup diced, cooked chicken
1 jar oysters (optional)
In a 10−inch frying pan melt the shortening. Add the onions, celery and peppers.
Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat
and cook for 15 minutes.
Pour all frying pan ingredients into a Dutch oven and add tomato paste and water,
stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve
over hot, cooked rice.
New Orleans Gumbo 13
16. Potato Soup
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or
enough to cover potatoes
3 tablespoons butter
1/4 cup all−purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste
1 In a Dutch oven, cook the bacon over medium heat until
done. Remove bacon from pan, and set aside. Drain off all
but 1/4 cup of the bacon grease.
2 In the bacon grease remaining in the pan, saute the
celery and onion until onion begins to turn clear. Add the
garlic, and continue cooking for 1 to 2 minutes. Add the cubed
potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the
bacon to the pan, and add enough chicken stock to just cover
the potatoes. Cover, and simmer until potatoes are tender.
3 In a separate pan, melt the butter over medium heat.
Whisk in the flour. Cook stirring constantly, for 1 to 2
minutes. Whisk in the heavy cream, tarragon and cilantro. Bring
the cream mixture to a boil, and cook, stirring
constantly, until thickened. Stir the cream mixture into the
potato mixture. Puree about 1/2 the soup, and return to the
pan. Adjust seasonings to taste.
Potato Soup 14
17. Salmon Chowder
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can
evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded
1 Melt butter in a large pot over medium heat. Saute
onion, celery, and garlic powder until onions are tender.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2 Stir in salmon, evaporated milk, corn, and cheese. Cook
until heated through.
Salmon Chowder 15
18. Seafood Chowder
1 1/2 lb. unpeeled, medium−size shrimp
Vegetable cooking spray
1 tsp. olive oil
1 cup chopped onion
1 cup chopped celery
1 cup diced sweet red pepper
3 cloves garlic, minced
1/2 cup all−purpose flour
2 (10 1/2 oz.) cans chicken broth
1 1/2 cup water
3 cup peeled, diced red potatoes
1 cup diced carrot
1/2 tsp. white pepper
1/2 tsp. dried thyme
2 bay leaves
2 (12 oz.) cans evaporated milk
1 (16 oz.) can cream−style corn
1 tsp. hot sauce
1 lb. fresh crabmeat, drained and flaked
Peel and de−vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil,
and place over medium−high heat until hot. Add onion and next 3 ingredients; cook
until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in
chicken broth, water and next 5 ingredients. Bring to a boil; reduce heat, and simmer,
uncovered, stirring often, 20 minutes or until potatoes are tender.
Stir in milk, corn and hot sauce; return to a boil. Add reserved shrimp and crabmeat;
cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard
bay leaves.
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Seafood Chowder 16
19. Cream of Sweet Potato Soup
4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)
Preheat oven to 375F. Bake the sweet potatoes for 45 minutes or until
they are soft. Cool the potatoes until they can be handled. Peel away
the skin, then put the potatoes into a large bowl. Mash the potatoes
for 15−20 seconds, but you don't need to mash them until they are
entirely smooth.
Spoon the mashed sweet potato into a large saucepan over medium/high
heat, add the remaining ingredients and stir to combine. When the soup
begins to boil, reduce the heat and simmer for 50−60 minutes. Cashews
should be soft. Serve piping hot.
Cream of Sweet Potato Soup 17
20. Tortellini Soup
1 pound Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine (optional)
8 ounces fresh tortellini pasta
1 cup sliced carrots
2 cups stewed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces tomato sauce
1 1/2 cups sliced zucchini
2 green bell peppers, seeded
and cubed
3 tablespoons chopped fresh parsley
1 Remove casings from sausage. Brown sausage and cook
until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
2 Cook onion and garlic in the drippings until tender.
Add broth, water, wine, carrots, tomatoes, basil, oregano,
tomato sauce, and the cooked sausage. Bring to a boil; reduce
heat and simmer uncovered 30 minutes.
3 Add zucchini, green peppers, parsley, and tortellini.
Simmer another 25 minutes, covered, for fresh tortellini, or
45 minutes, covered, for frozen tortellini. Serve with
fresh parmesan cheese sprinkled over the top.
Tortellini Soup 18
21. Tortilla Soup
1 − 2 1/2−3lb. chicken, cut−up and skin removed
2 ribs celery, cut into chunks
1 med. onion, quartered
1 large carrot, quartered
2 sprigs parsley
2 tbls. chicken soup base
1 teas. lemon−pepper seasoniong
1 large clove garlic or granulated garlic to taste
Combine all the above in a large stockpot and cover with
water by about 2 inches. Bring to a rapid boil; lower heat to a
simmer and cook for about 1 hour until chicken is tender and falling
off the bone. Strain and reserve the broth. Tear pieces of chicken
into small pieces. Set aside.
In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs
peeled potatoes until tender. Remove from heat. Do not remove the
broth....mash up the potatoes and add the following:
1 large can of creamed corn
1 10oz. can of Rotel tomatoes, crushed
1 1/2 cups half & half cream
2−4 tablespoons minced cilantro
Add enough of the reserved chicken broth to thin out the soup to
the desired thickness. Simmer on low for about 15−20 minutes.
Taste and correct seasoning. Be careful of adding too much salt.
Moments before serving, stir in:
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
reserved cut−up chicken
4−6 corn tortillas, cut into 1/4" julienne strips
Continue to simmer until cheese is melted and chicken is heated
through.
To Serve:
Ladle soup into deep bowls. Garnish with a dollop of sour cream,
Tortilla Soup 19
22. E−Cookbooks Soup Recipe Sampler
chunks of avocado dipped in lemon juice, slices of black olives and
a small handful of thin corn tortilla strips that have been deep fried.
Tortilla Soup 20
23. Turkey Carcass Soup
1 turkey carcass
6 qt. water
12 peppercorns
3 stalks celery, sliced
2 bay leaves
1 onion, cut into eighths
Pinch of garlic powder
1 cup barley, uncooked or 6 oz. medium egg noodles, uncooked
2 (16 oz.) cans tomatoes, drained and chopped
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 tsp. salt
1/4 tsp. pepper
Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover,
reduce heat, and simmer 1 hour. Remove carcass from broth, and pick
meat from bones; set aside.
Measure 4 quarts broth, and return broth to Dutch oven; refrigerate remaining
broth for other uses. Bring broth to a boil. Add barley or noodles. If barley
is added, reduce heat to medium, and cook 45 minutes. If noodles are added,
reduce heat to medium and cook for 8 minutes. Add turkey meat, tomatoes
and remaining ingredients. Simmer 30 minutes. Remove and discard bay leaves.
Turkey Carcass Soup 21
24. Turtle Soup
2 pounds turtle meat
2 tablespoons oil
2 tablespoons flour
1/2 cup minced green onion tops
2 tablespoons tomato paste
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
2 quarts water
1/2 lemon, sliced thinly
salt and pepper to taste
dash of Worcestershire
dash hot sauce
2 hard−boiled eggs, sliced
parsley
1/2 cup sherry
Cut turtle meat into small pieces and lightly brown in hot oil in
large pot. Remove from pot and add flour to pot. Brown. To this roux,
add celery and onions. Saute until limp. Add tomato paste, green
onions, and garlic. Cook for a few minutes, stirring frequently so as
not to burn roux. Return meat to mixture, add 2 quarts of water,
seasoning, and lemon slices. Simmer in covered pot until meat is very
tender and broth is smooth, about 1 hour, stirring occasionally.
Just before serving remove lemon slices and add sherry, parsley and
Worcestershire sauce. Place slices of hard boiled eggs sprinkled with
paprika in soup plates before serving. Additional sherry and hot sauce
may also be added at table.
Turtle Soup 22
25. Tuscan Soup
6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy
Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed
and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
1 Remove skin from sausage and crumble into frying pan.
Add chopped onion, and cook over medium heat until meat is
no longer pink. If you are trying to cut fat, remove
meat from pan, place in a colander, and rinse under cold water.
2 Place meat in a large pot; add stock and potatoes.
Boil until potato is cooked.
3 Add spinach. Continue boiling until spinach is lightly cooked.
4 Remove soup from heat, stir in evaporated milk, and
season to taste. Do not add any salt if using canned stock.
Tuscan Soup 23
26. White Chicken Chili
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced
jalapeno peppers
1 (4 ounce) can chopped green
chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (10.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
1 Heat the oil in a large saucepan over medium−low heat.
Slowly cook and stir the onion until tender. Mix in the
garlic, jalapeno, green chile peppers, cumin, oregano and
cayenne. Continue to cook and stir the mixture until tender,
about 3 minutes. Mix in the chicken broth, chicken and white
beans. Simmer 15 minutes, stirring occasionally.
2 Remove the mixture from heat. Slowly stir in the cheese
until melted. Serve warm.
White Chicken Chili 24
27. Wisconsin Cheese Soup
1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese
1 In a small saucepan over medium−high heat, combine
carrots, broccoli, water, and bouillon. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from
heat, and set aside.
2 In a large saucepan, cook onion in butter over medium
heat until onion is translucent. Stir in flour and pepper;
cook 1 minute. Stir in milk. Bring to a boil, then stir
in cheese until melted. Stir in reserved vegetables and
cooking liquid. Heat through, and serve.
Wisconsin Cheese Soup 25