White Bean n Ham Soup Recipe

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How to Make Jiaozi

Jiaozi is a type of Chinese dumpling made with minced meat and chopped vegetables wrapped in a piece of thin dough. It can be boiled, fried or steamed. When fried, it is called a pot-sticker. This traditional cuisine can be found in the north of China. On Chinese New Year's (Spring Festival) eve, making and eating Jiaozi is a tradition in the north of China. At this time, all members of the family will get together to make and enjoy them. Making this special food is quick and simple, and is a wonderful way to bring a family together.

Instructions:

1. First make a simple oil and flour dough, then and roll the dough into small thin circles. This will be the Jiaozi's covers.

2. Place a full tsp of filling onto a Jiaozi cover.

3. Use a finger to dap the edges of the Jiaozi cover with water.

4. Form the Jiaozi cover into a crescent moon by folding the cover in half.

5. Press the edges to seal the dumpling.

6. Crimp the edges to make sure the edges are tightly sealed. To cook the Jiaozi, bring a pot of water to a boil. Gently drop the Jiaozi into the boiling water and keep stirring with a pair of chopsticks to prevent them from sticking to one another and to the bottom of the pot. When the water comes back to a boil, add in half a cup of cold water. This is to prevent the dumpling from breaking up due to the over rolling boil. When the water comes back to a boil, the dumplings will float to the top. They are now ready to enjoy.

Vegetarian fillings

·Ingredients:

One cucumber

A large green pepper

Half a carrot

2-3cabbage leaves

5-6 mushrooms.

·Seasonings:

Chicken broth powder

Oyster sauce

Soy sauce to taste

Red pepper powder

Vegetable oil

·Make: Chop all the ingredients finely and add a tsp of salt, mix and get drain the water. This will make enough filling for about 40 small dumplings.

Cucumber and pork fillings

·Ingredients:

250g lean ground pork

250g cucumber

Bruised ginger

Scallions

Black fungus

Garlic

·Seasonings:

Salt

Monosodium glutamate

Vegetable oil

Sesame oil

Finely diced garlic

·Make: Mince the pork, and cucumbers. Steep the black fungus dice finely. Add the seasonings and mix well.

Radish Fillings with Three Delicacies

·Ingredients:

250g lean ground pork

100g dried shrimp

Black fungus

Shredded turnips

4 eggs

50g bruised ginger

Scallions

·Seasonings:

Salt

Monosodium glutamate

Vegetable oil

Sesame oil

Garlic

Pepper

Vinegar

·Make:Mince the pork, steep the black fungus, and cook the shredded turnips. Drain well, and mince. Combine all ingredients, and mix well Feel free to adjust the recipe to suit your family's taste. Jiaozi can be served with some noodles in a soup, or enjoy them with some a dipping sauce made of soy sauce, and vinegar, and finely diced peppers.

Chicken Soup Around the World

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

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

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

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

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

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

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

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

Homemade Soup - Easy Pea Soup With Ham

If you are looking for comfort food recipes, chicken noodle soup is often the first dish to spring to mind. There is something intrinsically comforting about a chicken soup recipe and this dish is popular all over the world in different forms.

Another comfort food is pea soup. This smooth yet chunky concoction is great on a chilly evening and you can serve it with crusty bread and butter for a really satisfying and substantial snack. This kind of soup has been eaten for hundreds of years and the ancient Romans and Greeks used to cultivate peas in 400 BC. Street vendors in Athens were selling hot pea soup at the time.

This recipe is quite nutritious because of all the vegetables in it and the whole family will love the flavor of this dish. It is up to you whether you leave it quite chunky or puree it but it is nice to puree half the finished broth then add it back to the pan, so it is both smooth and chunky. The texture is a big part of this enjoyable recipe.

Whether you are suffering with a cold or the flu or you just fancy something hot and tasty, easy pea broth with ham is a great recipe to make. You can use a big pot or Dutch oven to make it.

Let this tasty broth simmer away and make the house smell wonderful. If you have cooked a bone-in ham, you can use the bone for this recipe instead of using a ham hock. This recipe makes enough to serve eight people.

What you will need:

2 finely diced carrots
2 finely diced celery ribs
1 lb smoked ham hock
2 bay leaves
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups dried yellow split peas or dried green split peas
4 cups low-salt chicken broth
2 minced cloves garlic
2 cups water
1 finely chopped onion
3 thinly sliced green onions

How to make it:

Remove the skin and fat from the ham hock and discard them. Heat the oil in a big pot over a low to moderate heat, and then add the celery, carrots, onion, ham hock, salt, pepper, garlic, and bay leaves. Cook for about five minutes, stirring occasionally.

Add the peas, broth, and water and bring the mixture to a boil. Skim any foam off the top. Cover the pot and let it simmer for about an hour and three quarters, or until the meat is tender enough to come off the hock and the peas break down.

Take out the ham hock and take the meat off it. Shred the meat and discard the bone. Also, discard the bay leaves. Puree half the soup in a blender, and then put it back in the pot with the ham. Alternatively, you could use an immersion blender to puree the soup until it is chunky.

If you want to make this recipe ahead, let it cool for half an hour and then refrigerate it in an uncovered container until it is cold. Cover the container. The broth will keep for up to two days, so just reheat it to serve. Garnish the hot soup with green onions just before serving it.

Jimmys New Bike

So what do you want to do today? I don't know, lets see what our neighbor Jimmy is up to.



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Grilled Cheese Sandwich - American

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



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Grilled Cheese Sandwich - Roast Beef, Blue Cheese and Red Onion Jam

To view the next video in this series click: www.monkeysee.com This video will show how to make a grilled cheese sandiwich with roast beef, blue cheese and red onion jam.



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Split Pea Soup Recipe : Chop Carrots for Split Pea Soup

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



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Hurst's HamPeas Soup (Old Commercial)

TV spot featuring Hurst's HamPeas green split pea soup. www.hurstbeans.com



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How to accomplish hungarian blooming beans soup (recipe) - paszuly leves recept - supa de fasole

In my family we used to have a soup every week. This one is one of my favorites and as such was one of the first ones that I ever prepared. It's really easy to put together, doesn't need fancy ingredients... If you want to spice it up, feel free! I used sweet paprika powder, but you could add hot also. You could fry some mustard seed in the oil before saute-ing the onions. We also have a smoked ham concentrate in Romania as well as in Hungary, if you can get your hands on it, or want to put real smokes ham in it... that would give it an amazing flavor... Music: Hungarian Dances in D flat major, Composer: Brahms; Pianists: Christian Kohn & Silke-Thora Matthies



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How to Make Taco Soup

With the weather turning cooler I like to have good warm meals. Taco Soup is one of my favorite things to make on days such as this. It is not only quick and easy, but it makes a great meal.

Ingredients:

1 lb hamburger

1 can of chicken broth

1 cup of water

1 can of Mexican corn

1 can of black beans

1 pack of ranch seasoning mix

1 pack of taco seasoning mix

1 8 oz pack of shredded Cheddar cheese

1 8 oz cup of sour cream

1 bag of Frito's

Preparation:

Brown your hamburger meat in a large skillet over medium heat. Chop up the meat as it browns. When it is completely done, drain  the excess grease and put the hamburger meat in a large kettle. Next, open your can of black beans and pour them into a bowel. Take a fork and mash the beans up a little. Do not drain the beans because it will take away from the flavor. Once you have your means mashed up pour them in the kettle with your hamburger meat. Then, open your cans of chicken broth and Mexican corn and add them to your kettle with your hamburger and black beans. Next, add your cup of water, taco seasoning mix, and ranch seasoning mix. Once you have these ingredients in your kettle stir everything up. Now bring the soup to a boil. Reduce heat to low and continue to cook for about 10 minutes. Pour soup over Frito's in individual bowels. Garnish with desired amount of sour cream and cheese.

The Nutritional Value of Onion Soup

Onion soup is one of the most popular homemade dishes in France. It occupies an important place in France, just as the miso soup in Japan, and red soup in Russia. It is a classic in the traditional diets, which shows the specific dietary customs and culture of the country.

The history of French onion soup dates back to the 18th century. Once, King Louis XV got lost when he went hunting in the mountain. He did not return to the cabin in the woods until late at night. Being tired and hungry, what he could find were only some cheese, onions and slices of dried bread. So he mixed them together and cooked the onion soup. Although the ingredients were so simple, he felt it was very delicious. So after he got back to the palace, he commanded the chefs to cook the soup for him. As a result, the delicious onion soup became a classic dish, and spread till now.

As the main ingredient, onion enjoys the reputation of "the queen of vegetables". It has various significant effects in appetizing and refreshing, sugar-decreasing and lipid-lowering, antioxidation and anti-aging, calcium supplementation, as well as the prevention of osteoporosis. It can provide a variety of nutrients to human body, such as B vitamins, dietary fiber, and potassium. Eating onions will bring the diuretic effect, so it is often used to improve blood circulation, and help alleviate cardiovascular disease. If you add some cheese in the onion soup, the heavy milk flavor of cheese can not only alleviate the spicy taste of the onion, but can also reduce its irritation on the stomach. French people like to eat dry bread with onion soup. Such a way can promote the absorption of the rich protein and calcium in the soup for the body.

Onion soup not only has long enjoyed a good reputation in French, it is also very popular in the rest of the world. According to the data from French Consumer Association, in every 100 grams of onion soup, there is 1.8 grams of protein, 2.7 grams of fat, 2.5 grams of carbohydrate, 1.4 grams of polysaccharide and 0.6 grams of dietary fiber. So we can see that it is really a nutritional and balanced food for human body. However, French nutritionists and dietary specialists also remind that people should pay attention to the eating amount of onion, with 1/4 onion for the children and 3/4 for the adults every meal.

Feeding the Monster Chicken Soup

The monster Boy, I love getting a variety of foods, but I need my exercise so I don't gain too much weight. I was visiting my grandfather - Charley my father was away on business! Irwin is nice, he spoils me rotten -he took me for a walk, and I wandered off. Irwin doesn't go one long walks the way Charley does. And he walks a lot slower. He limps so he has trouble keeping up with me when I begin to move.. I know that I'm small, but I can run pretty quickly. I decided that I did not want to walk anymore so I went back to the apartment. I was glad that Irwin finally came home to let me in... he usually scratches my back and feeds me a little after a midnight walk. You know, a midnight snack before we go to sleep. Being with an older person has advantages.. Irwin wakes up several times during the night to go to the john. Usually, he looks for a snack to eat, and even though I'm asleep, he usually comes by to see if I am hungry enough to raise my head... It is like being feed while I'm in bed... I get a nice variety of food when I'm with Irwin, Charley limits my diet to dog food and some bread. With Irwin, I get all types of stuff, and a few different types of bread to eat. He has been dipping bread in soup for me to have as a snack, the bread is ok and is better than the vegetables from the soup. I guess when it is chicken or beef soup -- the bread takes on that flavor. I also like the Italian bread when it is dipped in the chicken gravy -- Irwin cooks the chicken in ...



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Authentic Korean Soup Recipes

Koreans eat soup or stew for every meal, which means they have plenty of variety. A lot of the stews are hearty and spicy and the soups might be clear broth or miso-based. Korean bean sprout soup is refreshing and light. It is healthy because it is low in calories but high in vitamin C. Add some kochukara (Korean red pepper flakes) to liven it up if you like. The following soup recipe, which serves four, is supposedly good for colds and hangovers.

Bean Sprout Soup

What you will need:

6 cups water
3 cups bean sprouts
1 teaspoon salt
1 tablespoon sesame oil
2 minced cloves garlic
1 tablespoon red pepper flakes (optional)
2 tablespoons soy sauce
Chives or green onion, for garnish

How to make it:

Wash the bean sprouts and trim the roots. Saute the garlic in the sesame oil and soy sauce for a few minutes, then add the bean sprouts and water and bring the mixture to a boil. Turn the heat down to low and simmer the broth for half an hour. Add the red pepper five minutes before you take it off the heat. Stir in some chives or scallions and serve.

Korean Kimchi Soup

Another popular soup in Korea is this one and it is hot, spicy and the perfect winter warmer. You can adapt this recipe however you like. Adding mushrooms, zucchini, or potatoes works well. Kimchi is a traditional Korean dish made with seasonings and vegetables. There are many kinds but the most common ones are made with green onion, napa cabbage, cucumber, or radish. This is the most common side dish in the country too.

Kimchi from the north of the country are less spicy and less salty than their southern counterparts and they do not contain brined seafood. Southern style kimchi uses lots of chilies, salt, and seafood like fermented anchovy or brined shrimp.

This recipe also calls for gochujang, which is a hot pepper paste, and kochykaru, which is a red pepper powder. If you cannot find these in an Asian food store, you can use any kind of hot sauce and a regular chili powder instead.

This recipe serves four people. If you want to use beef, tenderloin is good. Alternatively, you can use a tougher cut like stewing beef and simmer the soup for a longer time. If you prefer pork, try bacon or belly pork.

What you will need:

2 cups roughly chopped napa cabbage kimchi
3/4 lb sliced pork or beef
1/2 chopped onion
3 cups water
1/2 cubed block tofu
1 tablespoon soy sauce
1 tablespoon kochukaru or red pepper flakes
1 tablespoon gochujang or hot sauce
2 chopped green onions
2 finely chopped cloves garlic
1 tablespoon sesame oil

How to make it:

Saute the meat in half the sesame oil for a few minutes. Add the kimchi and stir fry for five minutes. Add the rest of the oil, along with the onion, garlic, gochujang, and kochukara. Add the water and bring the broth to a boil, then turn down the heat and let it simmer. Cook for ten minutes. Add the tofu and cook for fifteen minutes more. Stir in the scallions and serve.

Scrumptious Soup - Recipe For Chicken Corn Soup

Soup is a wonderful dish for any occasion and any season. There are few things as warming, soothing and comforting as a big bowl of broth, whether you are serving a recipe for pumpkin soup, a classic chicken noodle chowder, a hot and sour broth, or another delightful dish.

Chicken corn broth is very popular and there are western versions of this dish as well as eastern ones. This is a very economical recipe to make and it is easy to prepare too, making it a good choice for novice cooks. Poultry and corn go together really well because the sweetness of the corn complements the mild taste of the chicken. If you want to make a healthy dish to delight your family, this dish is really good.

Pumpkin chowder is another dish you might like to try because there are so many variations of it, whether you prefer a sweet or savory finish, or something creamy and rich. If you want to encourage your kids to eat pumpkin, you can add a little cream and honey to your pumpkin broth to make it really appealing.

The following recipe is for a chicken corn chowder with celery, onions, and delicious egg dumplings. This dish has elements of both eastern and western cooking and the resulting soup has an incredible flavor. It makes a wonderful lunch or dinner or, served in smaller portions, the perfect appetizer recipe.

What you will need:

6 lbs chicken pieces
1 cup chopped celery
3 quarts water
3 eggs
1 cup all purpose flour
1/2 cup milk
2 tablespoons salt
10 ears fresh corn
1/4 teaspoons black pepper
1 1/4 teaspoons ground nutmeg
3 minced onions

How to make it:

Add the chicken, onions, water, salt, celery, pepper, and nutmeg to a big pot over a moderate heat. Bring it to a boil, then turn down the heat and let it simmer for two hours. Add more water if necessary. When the meat is very tender, take it out of the pot. Refrigerate both the soup and the chicken.

When the fat solidifies on top of the soup, take it off. You should be left with about two and a half quarts of soup. Split the corn cobs lengthwise with a sharp knife and scrape off the kernels. Put the soup and kernels in a big pot over a moderate heat and bring the mixture to a boil. Turn down the heat and simmer for twelve minutes or until the corn is tender.

Bring a pan of water to a boil, and then add two of the eggs. Take the pan off the heat and cover it. Let the eggs stand in the hot water for twelve minutes, then peel and chop them. Chop the chicken meat and add it to the broth. Beat the remaining egg, and then beat in the milk and flour.

Drop this batter in spoonfuls into the hot broth to make dumplings. Cook the soup for four more minutes, stirring it all the time, or until the dumplings float to the surface. Stir in the chopped egg pieces and serve.

How to Make a Ham and Cheese Sandwich with Tomato Soup

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



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Chicken Soup Recipe - Making Your Own

This article is not so much about my own Chicken Soup Recipe, but more about how you can develop your own unique version. I think everyone who likes to cook chicken should be able to make a good soup with it. It's a great way to use up leftovers, and an even better way to make sure you get enough vegetables in your diet.

While there are countless variations of techniques and ingredients in chicken soup, there is one constant that no one can do without: a good stock or broth. Without this your soup will have a watery taste, and that is no fun to eat. Also, a tasty broth is more likely to be healthier for you, since where there is flavor there is usually also nutrients. A good stock typically contains some gelatin, which comes from dissolved collagen from bones and connective tissue. Gelatin is great for carrying both flavor and nutrients because it can interact with organic molecules better than water can.

So does that mean you have to make your own chicken stock in order to have a good chicken soup recipe? Not necessarily, as there are many good chicken stocks available at grocery stores. I prefer the kind you get in boxes, but the canned stuff is usually good too. I'll use the powdered or cubed stuff in a pinch, but I find they have too much salt and other flavor enhancers for my liking. I'm also not sure how much gelatin they contain, if any.

However, if you do prefer to make your own stock, there are many excellent Web sites available that give instructions. Basically all you have to do is simmer chicken bones along with some onions, carrots and celery for an hour or two. Regardless of how you make it, there is one piece of advice I can give you that will always work: after the stock is made, remove the solid ingredients, and boil off some of the water to reduce the amount to half. Concentrating the stock will intensify the flavor, making everything you use it in that much more flavorful.

After the stock, your next choice is which vegetables to use. I've already mentioned the classic onion, carrot and celery mix, but there are so many other choices available. From time to time I enjoy some chopped spinach in my chicken soup, or any other leafy green I happen to have on hand. Frozen peas are another great option, but remember to add them about 5 minutes before the soup is done cooking, unless you prefer your peas mushy. Tomatoes are another great vegetable to use in chicken soup, and they have the added benefit of bolstering a weak-tasting stock. You can also use "substitute" vegetables to replace some of the classics: fennel in place of celery, leeks or shallots for the onions, parsnips for carrots, etc. And let's not forget about all the peppers out there, both hot and mild!

When it comes to vegetables, I usually just add whatever I have in my refrigerator. Any leftovers or veggies that are about to expire become candidates. I usually avoid root vegetables as they take longer to cook through, but if they are already cooked then they are fair game too. If not, then just chop them up into small pieces so they cook more quickly.

Next in the list of ingredients to select is the type of starch to add. There are so many to choose from that there is no way I could list them all, but one thing to think of is how much the starch you choose will thicken the broth. This will depend on how quickly it dissolves into the broth and how long you will be cooking it for. Most people don't want to thicken their chicken soup too much, so pasta is the usual choice for most people. If there is one variant of chicken soup that is more famous than all the others, it would definitely be chicken noodle soup.

But noodles are far from being the only choice. Brown rice is my go-to starch for chicken soup. Like barley, it will thicken a broth given time, but it normally takes more than an hour for that to happen. I like how it swells in the liquid of the soup, and how it adds just a touch of viscosity to it. It helps the flavor of the soup cling to the tongue for just a little bit, enhancing the taste experience.

Lentils are a very healthy starch to use, and there are a lot of varieties to choose from. Red lentils will practically dissolve into the soup, while the little green gems known as Puy lentils will keep their shape almost forever. At the other end of the spectrum are potatoes, which given enough time will thicken a soup enough to stand your spoon in it.

If you want to go for big-time comfort food, then dumplings should be your selection. Personally I have never made dumplings, but I know some people that swear by it.

Lastly, you need to decide what spices and herbs to go for. Chicken has such a neutral flavor that you should pay more attention to matching your spices to your vegetables you used. The basic spices that are considered "classic" would be parsley, sage, rosemary and thyme...just as in the song. These work very well when you use the classic veggies. But when you use other vegetables, then there are some really good combinations available. For instance, if you used tomatoes then you would be making a mistake to leave out the basil. Spinach and marjoram work very well together, while tarragon and fennel make a good pair.

But don't think just about spice and herbs. If you want a really refreshing flavor, add a bit of lemon juice. Don't forget about the garlic either, as it works with almost all other ingredients. And lastly, don't be afraid to add a bit of spice. You don't need to add so much that it burns the palate; just a little will heighten all the other flavors.

Of course, I'd be remiss if I left chicken itself out of the discussion. Any cooked or raw chicken will do, but you'll find that white meat is the best in soups. Dark meat, while tastier, has a much higher fat content and tends to make a soup feel greasy. White meat for soups and pastas, dark meat for everything else is the rule that I go by.

I hope you aren't disappointed that there wasn't a recipe that you could follow to the letter in this article. The truth is I don't usually cook that way anymore. I found I made much better meals once I understood the basics of whatever meal I was making I could improvise and make improvements and substitutions based on my tastes, who I was cooking for, and what I had in stock.

Soup & Salad & Half Sandwich

Our Chef's hearty Soup is made from scratch! Served with a Mixed Green Salad or Caesar Salad and your choice of Turkey Breast, BLT, Albacore Tuna Salad, Roast Beef, or Ham Half Sandwich on Sweet Prairie Bread.



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

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



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Ham Bone Soup day!!!!!

This video was uploaded from an Android phone.



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Betty's After Easter Cheddar Ham Casserole Recipe

In this video, Betty gives you a way to use up some of your leftover baked ham from Easter--her After Easter Cheddar Ham Casserole recipe! It's a combination of great ingredients, and it will never taste like leftovers. Plus, you can make it from canned tender-chunk ham, if you don't have leftover ham! Ingredients: 6 oz. uncooked pasta (I used medium -sized shells.) 1/2 pot boiling water 1 tablespoon salt 2 tablespoons butter or margarine 1/4 cup flour 1 1/2 cups milk 1 1/2 cups shredded Cheddar cheese dash of salt (for the cheese sauce) (2) 5 oz. can tender-chunk ham (I used Hormel.) 1/2 cup chopped green pepper 1/2 cup milk--added after all other ingredients cooking oil spray Place 6 oz. uncooked pasta into rapidly boiling water in a medium to large pot. Add 1 tablespoon salt. Stir and then let cook for about 8 minutes, until al dente (cooked, but still chewy, not mushy). While cooking your pasta, prepare your cheese sauce. Melt 2 tablespoons butter or margarine in a saucepan. Remove from heat and add 1/4 cup flour. Stir the flour and butter or margarine until blended. Now, add 1 1/2 cups milk and 1 1/2 cups shredded Cheddar cheese. Return this mixture to the stove, add a dash of salt, and cook, stirring constantly, until mixture is thickened and smooth. Your pasta should be done now, and when it is done, drain the water through a colander and return the cooked pasta to its original pan. Combine the cooked cheese sauce with the cooked pasta. Add (2) 5 oz. cans of tender ...



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Soup - Healthy and Quick Soup Recipes

Soup is versatile, filling, and delicious. And you won't have to spend all day in the kitchen. Here are three recipes for soups that can be ready in 30 minutes and are hearty enough to serve as an entree.

Fiesta Corn and Tomato Chicken Soup.

Chop an onion, green pepper, and red pepper into 1/2 chunks. Saute in a couple of tablespoons of virgin olive oil for about 5 minutes, over medium heat, until translucent and tender but not brown. Add two cloves of crushed garlic, a teaspoon each of cumin and dried oregano, and 1/2 teaspoon of cayenne pepper. If you like spicy food increase the cayenne pepper. Slice two boneless, skinless chicken breasts into 1/2 inch slices, add to the pan. Saute a minute or two more.

Add 2 cups of frozen corn kernels, fresh can be used as well. Sauteing brings out the sweetness of the corn and enhances its flavor. While the corn is cooking, roughly chop 2 large tomatoes. Add to the pan with 4 cups of good chicken broth. Let the soup simmer for 20 minutes for the flavors to meld. Serve with restaurant style corn chips and a squeeze of lime. Add a salad of sliced cucumbers and jicama tossed with lime juice, fresh cilantro and salt and pepper.

Oriental Shrimp with Noodle Soup
Chop two bunches of scallions (green onions), reserve about 1/2 cup for garnish. Crush 3 cloves of garlic, finely chop about 1/2 teaspoon of fresh ginger, add more if you like the flavor of ginger. Slice 4 ounces of mushrooms. Saute over medium heat until the scallions are soft. Add a pound of medium size shelled and de veined shrimp. Cook until the shrimp turns pink. Add 4 cups of chicken broth, one tablespoon of soy sauce, and enough rice noodles to serve 4. Simmer until noodles are cooked per packaged directions. At the very end of the cooking right before you're ready to serve the soup add a small package of fresh spinach. The spinach should just be wilted. Garnish each serving with the reserved green onions.

Easy Pork and Winter Vegetable Soup
Saute a chopped onion and two stalks of chopped celery in a few tablespoons of cooking oil for 3 or 4 minutes. Add 3 boneless pork chops that have been cut into bite size pieces. Add your favorite winter vegetables cut in bites size chunks. Try baby carrots, acorn squash, turnips, rutabagas, sweet potatoes, parsnips. Add 1 bottle of beer and 3 cups of chicken stock. Simmer until veggies are cooked about 20 minutes. Serve with crusty bread.

Try these healthy, quick and delicious soups for your supper.

2 Vegetarian Soup Ideas

Vegetarian soup can be just as flavorful as a meat or fish soup but many people are unaware of this and assume that vegetable soup is supposed to taste plain and boring. There also seems to be a popular consensus that all vegetarian soups are for dieters and this is also untrue. Actually, there are plenty of vegetarian soup ideas that you can use to make the most delicious soup recipes.

You can make creamy vegetable soups or add homemade croutons or plenty of cheese. It is a myth that meatless and fishless soups have to be healthy and you can use cream, cheese, nuts or croutons to add flavor, crunch, or creaminess.

If you want to follow a meat or fish recipe but omit the meat or fish, you can substitute eggs, tofu, or a grain like barley or rice, depending on the soup recipe. It is probably easier to follow a few vegetarian soup recipes to begin with and then you can start to create your own. Use plenty of delicious herbs and spices to give maximum taste to the soup.

Vegetarian French Onion Soup

If you are looking for a rich, satisfying vegetarian soup, what about making a vegetarian version of French onion soup? Classic French onion soup is made with beef broth but you can use vegetable broth instead, for a tasty soup.

The flavor of the soup will not be exactly the same as in the classic French onion soup recipe but if you love onions and you want to make a vegetarian onion soup, this is a good way of doing it. You can also substitute vegetarian cheese for the Gruyere cheese, as a tasty topping for this warming dish.

Chinese Hot and Sour Soup

Hot and sour soup is great as an appetizer or even as a meal. In Taiwan and China, this would be enjoyed for breakfast but you will probably prefer it for lunch or dinner. This is a wonderful way to make a full-flavored vegetarian soup. This is a vegan recipe as well as a vegetarian one. If you like, you can add some seitan or fried tofu.

What you will need:

1 small can water chestnuts
6 cups vegetable broth
2 cups sliced mushrooms (try shiitake or wood ear mushrooms)
2 tablespoons chili oil
1/2 cup sliced green onions
2 tablespoons vinegar
3 minced cloves garlic
1 small can bamboo shoots
1/2 teaspoon black pepper
2 tablespoons soy sauce
1 teaspoon hot sauce

How to make it:

Bring the vegetable broth to a simmer and add the water chestnuts, mushrooms, vinegar, garlic, bamboo shoots, black pepper, soy sauce, and hot sauce. Simmer the soup for half an hour, then add the green onions and simmer it for five more minutes. Stir in the chili oil and add extra vinegar, soy sauce, or hot sauce to taste.

THE FOOD DEBATE IS STILL GOING?!

NOTE: I stole the part with all the tf2 characters and gman announcing their food from J16FOX2, as indicated by his watermark. So, credit to him for that one part. I did this cuz I got lazy. Yes, Billy Mays is here. It seems the food debate has left tf2 characters and gone to new places. The song in the beginning is Ignus Solus.



http://www.youtube.com/watch?v=p3oR4EX_fMI&hl=en

I'm A Vegetarian Now

My semi-autobiographical greatest "hit" about becoming a vegetarian. Recorded back in 1991 in my dorm room at Antioch College in Yellow Springs, OH This is a copy of a video I uploaded 3+ years ago on youtube at www.youtube.com For some reason the audio got yanked for that one so I re-encoded and re-uploaded it so it wont get flagged as a duplicate. Hopefully that one can be repaired someday. ------- Lyrics: I'm A Vegetarian Now Written and performed by Matthew Baya January 1991 Now I was raised an all-american kid, I enjoyed all four food groups an after school snack was a raw hotdog and Chunky Sirloin Burger soup Ham and cheese sandwich for lunch, steak and potatoes at night scrambled eggs and sausage and bacon, pepperoni on my pizza slice and Burger King was a big night out, and steak was the meal of the week I don't think there was a day of my youth that went by without eating meat But then it was off to college, just fresh out of high school and I was surprised to find out that eating meat wasn't cool When people saw meat on my plate, well they just stared and walked away and no one else ate chicken noodle soup, not even on the rainy days and no matter what I offered my friends they'd always state out loud.. "I'm sorry Matt, but I can't eat that, 'cause I'm vegetarian now!" and I will have no part of, a pig or a chicken or cow Sorry Matt but I can't eat that 'cause I'm a vegetarian now! So I became a vegetarian, and my friends thought that was neat how hard could it ...



http://www.youtube.com/watch?v=YDl4TQnTwQQ&hl=en

Split Pea Soup Video.wmv

An easy to make economical winter warmer soup using split peas plus for a non-vegetarian version, optional leftover meat such as ham, chicken, beef or lamb.



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

Creamy Chicken Corn Soup Recipe

I guess the easiest way to enjoy a bowl of corn soup is to purchase a can of corn soup from your nearby supermarket and cooked it about 10 mins before serving it. Easy right?  However, do you know it contains chemicals and preservatives that are harmful to our body? So instead of having a corn soup with preservatives, why not try to make some home-made corn soup, creamy chicken corn soup recipe, that are nutritious and delicious too.

Ingredients

Serving Size: 4 -6

2 medium size corns
3 pieces of chicken fillets (dice into small piece)
1 cup of milk
2 cup of water or chicken stock
3 - 5 teaspoons of corn flour (you can add more flour to thicken it)
3  teaspoon of Salt ( add according to your preference)
Pepper

Preparation

1. Firstly, we have to prepare the corn kernel by separating it from the corn cob. Use a knife to cut from the top to bottom to separate the kernel from the cob.

2. Next, we would need to use the food processor to process the corn kernel. Pour the corn into the processor and add about 1/2 cup of water and blend till you got a corn puree.

3. Pour the puree into a pot over a medium heat.

4. Pour in the remaining cup of water and stir the soup to avoid burnt, about 2 min. Then pour in the milk and continue stirring for another 3 min.

5. Add in Salt

6.  Next, put the chicken into the pot and cooked it over a small heat for about 10 - 15 mins.

7. Lastly, serve the soup while it is still hot with a sprinkle of pepper

How To Make Red Pepper Soup

There is something so wonderful about red peppers. The color livens up any meal, and the spicy tang offers a treat for any palate. Add in the fact that the antioxidants in them are very good for you, and you have a dinnertime treat that is sure to keep you in good health and good spirits.

This recipe for Sweet Roasted Red Pepper Soup combines the tangy flavor of the peppers with the gentle, creamy taste of sour cream. The utter simplicity of this recipe makes it easy, but also brings out all the delightful flavors, one layer at a time.

Sweet Roasted Red Pepper Soup

2 small garlic cloves, unpeeled
2 jars roasted red peppers, drained
1 tsp. extra virgin olive oil
1 cup chicken or veggie broth
1 tbsp. sour cream
1 tsp. milk
fresh minced parsley or chives

Preheat oven to 350 degrees. Cut off the bottom of the garlic cloves and place them on a sheet of aluminum foil. Drizzle olive oil over them, close up the foil, and bake the cloves for thirty minutes. Pull them from the oven, let them cool slightly, and press the cloves from the peels.

Place the garlic, chicken broth, and peppers in a blender. Puree the ingredients until they are thick, but not lumpy. Pour this into a saucepan and heat, stirring constantly. Add salt and pepper to taste.

Right before serving, mix the sour cream and the milk. Pour it into the soup and give it a quick stir. Ladle into bowls and top with chives or parsley.

Enjoy!

Refreshing Iced Soup Recipes For Hot Summer Days

If you associate soup with chilly evenings then you are not alone because most people think about soup when they want something comforting, soothing or warming. However, there are also chilled soup recipes and iced soup recipes which are ideal for cooling you down when the weather becomes warmer. Iced soup is far healthier than ice cream but it has a similar effect.

The definition of a soup is a meat, poultry, vegetable or fish stock or broth which often contains solid pieces of food but there are exceptions to this rather broad definition. You might have tried gazpacho which is an iced Spanish soup, made primarily with tomatoes, bell peppers and olive oil. This is very different from a canned pumpkin soup recipe or chicken soup but it is equally as tasty.

Perhaps you have been lucky enough to try a delicious fruit soup recipe like strawberry soup or melon soup. These are incredibly refreshing and delicious. You can serve fruit soups as appetizers or desserts.

Types of Iced Soup

Most iced or chilled soups are vegetable- or fruit-based, rather than meat- or fish-based, just because they taste better that way. Cucumber soup is a great one to serve chilled, as is pea and green onion soup or tomato soup.

If you prefer something sweeter, what about strawberry, cherry or pineapple soup? Any of these would make an exciting recipe for a dinner party and fruit soups tend to be naturally bright and colorful, which makes them look appealing. Many can be garnished with a swirl of cream, which also adds to the flavor.

Recipe for Chilled Minted Pea Soup

This delicious and bright green soup is ideal for a warm day or even for a picnic. You will need to let it cool down and then chill it for a few hours to make sure it is thoroughly chilled. Serve it with ice cubes to make it even colder. You can use sour cream or plain yogurt to garnish this minted pea soup and this recipe makes enough to serve eight people.

What you will need:

1 chopped lettuce
1 tablespoon olive oil
1 1/2 lbs fresh peas
1 1/2 pints vegetable broth
6 sliced green onions
1/4 cup chopped fresh mint
2 chopped cloves garlic
Salt and white pepper, to taste
Sour cream, to garnish
How to make it:

Saute the garlic and green onions in the oil for about 5 minutes or until tender. Add the broth and bring the mixture to a boil. Add the peas, mint and lettuce and simmer for 3 minutes or until the peas are soft.

Blend the soup until it is smooth. You might need to do this in batches. Add salt and pepper, to taste. Let the soup cool, then cover it and chill it overnight or for at least four hours. Decorate the soup with fresh mint leaves and sour cream just before serving.

White Bean & Ham Soup

What to do with left over ham and ham bone!!



http://www.youtube.com/watch?v=-shV0xBzbI0&hl=en

French Canadian Yellow Split Pea Soup

Cool weather means you need a hearty filling soup from Canada's north country... and this French Canadian Yellow Split Pea Soup hits the spot.



http://www.youtube.com/watch?v=iCqFQp_bc9k&hl=en

Traditional Egyptian Peasant Soup (Melokhia)

Melokhia (corchorus olitoris) is a green, leafy vegetable that is popular in Egypt and countries of the Levant. It is known by several names and spellings such as Jews mallow, mlookheeyeh, mlukhiyya, mulukhiyya, melokheya and of course corchorus. Melokhia is also the name of the national dish of Egypt, a soup that is extremely popular today as was during pharoanic times. Melokhia is also used as a sauce spooned over rice and chicken.

Melokhia is an acquired taste. It tastes like bitter spinach or sorrel when cooked and develops a mucilaginous and viscous texture, like okra. Melokhia requires short cooking time. Because of its mucilaginous texture, the leaves will remain "suspended" in the stock, once they sink to the bottom of the pot, it is overcooked. Melokhia is normally sold fresh in the Middle East but elsewhere is available dried, frozen, or canned from Middle Eastern grocers.

Yield:
4-6 Servings

Ingredients:

1 lb. fresh or frozen melokhia
5 c vegetable or chicken stock
1-2 garlic cloves, crushed
1 Tbsp ghee or olive oil
1-2 tsp. ground coriander
1/8 tsp. red pepper, ground
salt and ground black pepper

1. If using fresh melokhia, cut into small pieces and rinse with cold water and set aside. If using frozen, thaw melokhia in cool water, remove and set aside.
2. In a large saucepan, heat the stock and bring to a boil. Stir in the melokhia and simmer for 25 minutes.
3. Meanwhile, in a small pan heat the ghee and add the crushed garlic and fry till slightly brown. Stir in the coriander and red peeper and mix to form a paste.
4. Add the coriander-red pepper paste to the soup and simmer for a while longer (5 minutes). Add salt and pepper to taste and serve immediately.

How to Make the Best Curry Soup Recipes

Curry soup can be gentle and aromatic or it can be spicy and piquant. Perhaps you want to make curried pumpkin soup or a curried fish soup. There are various ways to make curry soup recipes and lots of different spices you can use.

You might like to add a touch of curry flavor by adding some curry powder to an existing soup recipe or you might like to use a clever combination of spices to add a more complex curry flavor. Curry powder is a great ingredient to keep in the kitchen cupboard because you can use it to jazz up all kinds of tasty recipes and add an Asian flavor.

Curried Vegetable Soups

Vegetables soups are especially good with curry flavors because they can be a bit bland. You can sweeten vegetable soups, adding sugar and cream. This would work well with a canned pumpkin soup recipe, for example, because pumpkin can be used in both sweet and savory recipes. You can also make sweet carrot or yam soup, adding orange juice, ginger and a little sugar. Curry powder adds flavor to any of these.

Other vegetables are better kept savory. A broccoli or turnip based soup would be good with savory curry flavors. Some vegetables have a strong flavor and others are very mellow, which is why there are different curry soup recipes for different vegetables.

How to Make Curried Tomato and Corn Soup

This is a chicken stock based soup recipe and the combination of dill, curry powder, and cayenne pepper adds a flavorful spiciness without overpowering the other flavors. Halve the amount of cayenne pepper if you want a milder taste. Corn and tomatoes have a naturally sweet flavor and this is a wonderfully warming soup.

Leaving the soup to stand at room temperature for a couple of hours and then heating it through again is optional but it does improve and enhance the flavor. This soup recipe makes enough for four servings.

What you will need:

3 tablespoons butter
3 tablespoons all purpose flour
1 teaspoon curry powder
5 oz frozen corn kernels
1 cup canned crushed tomatoes in juice
1 cup chicken stock
1/2 teaspoon cayenne pepper
2 cups milk
1 teaspoon dill weed

How to make it:

Melt the butter, then add the flour and whisk for a minute. Add the milk and keep whisking the mixture over a medium heat until it is thick. Add the cayenne pepper and curry powder and stir. Add the tomatoes and chicken stock, then the corn and dill.

Heat the soup to a simmer and cook it for ten minutes. Let the soup stand at room temperature for two hours, then gently warm it up and serve hot with some warm, crusty bread for dipping.

Kelli's 15 Bean Soup! (2/2)

Took a little break from sunning myself to do the last step! Putting the cooked ham into the beans! Yum! This is the best soup! You have GOT to make this! Kellis Sexy 15 Bean Soup 20 oz (1lb 4 oz) Hursts HamBeens Brand 15 Bean Mix 2 Q Chicken Broth 2 Ham Hocks (smoked) 2 lb Ham (cooked) (cubed) 2 White Onions (chopped) 1 14.5 oz can Diced Tomatoes 1-3 T Chili Powder 1T Garlic Powder 1 Head Garlic (about 9 cloves) 1-3 T Salt (to taste) 1 t Pepper 2 T Paprika 1 Lemon (juiced) Cooked Rice Soak Beans overnight in filtered water. Drain. Place in Dutch Oven or other 7-8 qt pot. Add all the ingredients above, except for the cooked ham. Bring to a boil and set to simmer. Beans may take up to 1 ½ hours to cook. When beans are done, add the cubed ham. Bring to a boil and then remove from heat. Serve over cooked rice. MMMMMMMMMMMMMMMM!!!!!! Kelli Coffee



http://www.youtube.com/watch?v=VbWnVGRdRb4&hl=en

Quick Minestrone Soup

This is a recipe for "quick minestrone." I guess this may not seem quick for those of you who have never made an authentic minestrone soup before, but minestrone usually takes a long time to prepare.

However, if you have made this soup before, this will seem a lot quicker than the traditional method, but with the same great taste.

6 SERVINGS

1 - 1 lb. 11 oz. can red kidney beans w/liquid (2-1 lb. 11 ounce cans can be substituted with 3-15 oz. cans, if they are on sale)

1. Pour the beans and liquid into a pot and squash about half the beans.

1 teaspoons salt

1/2 teaspoons garlic salt

1/4 teaspoon red pepper flakes

1 teaspoons chopped garlic

1/4 teaspoon pepper

1 tablespoons extra virgin olive oil

1 tablespoons dried parsley

1 tablespoons dried basil (if you have fresh, add 3-6 leaves, chopped fine)

2. Combine the above ingredients in the pot and stir them well.

1 small zucchini, unpeeled and cut into small cubs

2 stalks celery, chopped

1 small carrot, diced

2 green onions, chopped

5 leaves Swiss chard, chopped

3 tablespoons butter

1 8 oz. cans tomato sauce

3 cups water

3. Add the above ingredients to the pot and simmer them for 1 hour. (It won't hurt to cook this 1 hour longer, if that's more convenient. )

1/2 cup dry sherry

1/4 cup uncooked elbow macaroni

4. Add the above to the pot and simmer for 15 minutes more.

Serve hot. Delicious!

Video Recipe: Ham and Gruyere Omelet

Visit www.harvesteating.com to get the written recipe for this video. Chef Keith Snow creates a delicious breakfast omelet with ham & gruyere cheese.



http://www.youtube.com/watch?v=0Ki704yLXH4&hl=en

How to Make Homemade Soup For Low Fat Diet? Healthy Living - Part 3

Diets that are high in fat and a lifestyle lacking in exercise, have lead to obesity spreading like wildfire across the Western world. Diet soup is a healthy option that many of us, even the veggie-impaired, can enjoy.

Soup is a prime example because it is very filling but also low in calories and rich in vitamins and antioxidants. Soups are complete meals with all the daily nutrients needed, and it is almost always eaten at both the midday and evening meals.

Fat-free vegetable soups, vegetable broths, and soups made with skimmed milk are very healthy soup. If you want the soup to be more healthier and taste better, removing the fat from the soup is the best way to do it. There are some adept ways to imperatively get rid of all visible fat and grease from the soup.

1. You can cover and refrigerate the soup or broth for 6 to 8 hours or until the fat rises through liquids and solidifies in a layer at the top. Then use a spoon to lift off the hardened fat.

2. If you're in a hurry to skim the fat off a soup or stew, use bread slices by direct application to the top layer of the soup, in order to blot up or absorb the grease.

3. A few leaves of lettuce dropped in a pot of soup will absorb grease from the top. Remove them after the fat has been absorbed onto the leaf or leaves. The lettuce leaf may also impart a slight flavor to the soup, helping to lend a little zest.

4. Blot up the top layer of grease by floating one or more paper towels on the surface of the soup. When it is fat saturated, discard the towel; it is a greasy reminder of escape from unhealthy calories.

5. Another way you can use to get rid of the fat is to boil the meat and rinse it under the cold water before you add it into the soup. It not only can rid the fat off the soup , but also make the meat much quick to cook and more tender.

Some soup producers make canned soups that have almost a half-teaspoonful of fat per serving of soup when diluted evenly with water. So dry soup mixes are the good substitution choice, and it rather low in fat and are very enjoyable. Vegetable and vegetable-beef canned soups, yet, are very low in fat content and are thus highly suitable for the low-fat diet.

Potato Soup Recipes : Add Potatoes, Milk, Cheese & Chives to Country Potato Soup

Watch an expert chef add potatoes, milk, cheese and chives to finish Country PotatoSoup in this free online recipe video. Expert: Josiah Owen Bio: Josiah Owen has worked in the food service industry for the past 9 years. Josiahs cooking experience spans from Fast Food, Fine Dining, working as a Camp Chef to being a Kitchen Manager. Filmmaker: josiah owen



http://www.youtube.com/watch?v=zeGGPZrsRv0&hl=en

Soup Quickies! Part II

Decided that I would go another step further in regards to expanding my soup repertoire, and got the inspiration from refereeing a debate between my father and daughter.

My basis in soup preparation originates with my father - the man knows not limitation! You can bet that by Saturday of every week there is a pot of soup and we all hover restlessly until it is ready. It was not until my 26 year old daughter made me realize that all of the ingredients in the Saturday soup, were remnants of the meals were had eaten throughout the week! Keep in consideration that the oldest is 60 years of age and there are four of us myopic brats so he HAD TO know how to make things stretch! Eating out was not even a conception - nor a desire really, my daddy can cook anything! This may sound like hero worship and IT IS... but that is another article!

Back to soups! If you REALLY have little time this is a quickie and a WINNER EVERY TIME!

Cooking time: 30 to 45 mins MAX

All You Need Is:
2 16 oz cans of Cream of Chicken
1 bag of egg noodles
Veggies (frozen or can)

i.e. peas, carrots, green beans
Chicken Breasts (optional)

Boil the chicken breast until done and allow to cool;
Combine Cream of Chicken with 2 cans of water and mix with veggies and noodles;
Cut chicken breasts into small pieces and combine with mixture; Mix well and stir occasionally while cooking.
Simmer on medium until noodles are cooked to preference.

Want to step it up a bit and try your hand at some thing a little more challenging?

Try my quickie clam chowder! Great to curl up with on a cool October night!

Cooking time is approximately 35 to 40 mins!

All you need:
2 3.5 oz can of clams
2 potatoes (cooked and diced)
6 cups of milk
3 Tbs of butter
3 Tbs of flour
4 mushrooms
1 onion sliced
1 tsp Thyme

Melt the butter and mix it in carefully with flour, being careful that flour does not get lumpy;
Cook on low until it thickens and the you gradually add the milk;
You will want to stir the mixture constantly while you add the remaining ingredients;

TIP: If you really want to get "jiggy" with it you can SUBSTITUTE or ADD shrimp, crab or craw-fish! You know what you like - just remember the number #1 of soup making... You don't want one ingredients to OVERPOWER the other ingredients, you want it to COMPLIMENT the other ingredients!

***Parsley Garlic Bread is a nice finishing touch! ENJOY!

How To - Super Easy Money Saving Meal

A super easy money-saving soup! *Please rate my videos and thank you in advance!* "Rating is so important...Its easy. Its fast. Not only does it not cost you a thing, it is your way of saying thank you for the FREE videos we work so hard to produce for you lovely people!" ~ kimmaytube



http://www.youtube.com/watch?v=w-_GmGg9YDI&hl=en

PEA SOUP

this is a version of pea soup



http://www.youtube.com/watch?v=DUrVdYo27yo&hl=en

Yummy Budget Vegetable Soup

Today we live in troubled times, and most of us are worried about how we will survive if this or that happens. We are eagerly trying to save some dollars and curb our spending. This recipe is a favorite of ours, and I have been making it for years substituting this or that. It will serve two people at least four dinners. There will be no soup lines as we have our very own budget soup for boomers.It is a large pot of soup, and it tastes better everyday. Instead of using canned beans I often soak fresh ones to save more money and eliminate preservatives or extras that do come in a can. It contains mostly every vitamin you need for good health. It is also very low calorie so excellent for dieters. So here is to healthy and nutritious eating!

Ingredients:

Two cups of the following: Chopped Kale Small Carrots Celery Zucchini Onions Cabbage One large can chopped tomatoes One cup chopped parsley 1.5 Pounds chuck roast chopped or six chicken thighs (opt) Three cans black or white beans One cup brown rice

Seasonings: One TBSP garlic powder

Two TBSP rosemary, turmeric, basil, oregano One TBSP Cheyenne pepper (opt) salt and pepper to taste

Two TBSP of olive oil

Fill your largest soup pot ¾ full of water. Bring to a boil. Add meat or chicken and cook for approx 45 minutes. When the soup starts to boil turn it down to simmer. Add all vegetables along with tomatoes, beans (be sure to drain before adding. Cook for one hour and add all seasonings. brown rice...Cook for approx ½ hour. Veggies should be tender and rice cooked thoroughly. When serving sprinkle a little parmesan cheese over soup...

There is enough soup for four dinners for two plus three lunches for two.

This soup freezes very well. Put in small containers and thaw and warm up.

Cost of soup: Approx. $15.00-$18.00

Ham and Bean Soup - Smoky Perfection

Ham and Bean Soup recipes can be found anywhere but rarely are they tasteful, generally bland and mostly containing the same ingredients. Not many carry that unique twist and flavor that we yearn for. This " Smoked " Ham and Bean Soup Recipe has that unique twist with a new taste to leave a flavor in your mouth that will leave you yearning for more.

So take a deep breath of fresh air because from here on in it's going to be a smoking day with a delicious reward.

You Will Need :

1 Lb. Bag Dry Great Northern Beans
1 Hickory Smoked Ham Hock
2 tsp. Wright's Liquid Smoke Flavoring " Hickory Style " ( found in the condiment aisle ). I choose Wrights smoke flavoring because the only added ingredient is water and it doesn't have that chemical taste.
1 tsp. Mustard Powder
2 Carrots, peeled and cubed
1 Large Red Onion, peeled and chopped
2 Garlic cloves, peeled and crushed / chopped
3 Fresh Tomatoes, Cored and diced
1 Celery Stalk, chopped
5 C. Chicken Stock
3 C. Water
1/4 C. Fresh Parsley, Chopped
1 Bay Leaf
1 tsp. White Pepper

OPTIONAL : 1 C. Cubed Ham

1. First you need to soak your beans for 12 hours, I prefer soaking them overnight.

This helps
to drastically reduce the cooking time of the beans


to preserve the nutrients


to reduce the amount of indigestible complex sugars that create "gas".

2. After soaking the Great Northern Beans, strain the beans and rinse them.

3. Add the Great Northern Beans, 5 cups chicken stock, 3 cups water, 1 hickory smoked ham hock, carrots, parsley, tomatoes and 1 bay leaf to a large pot.

If you decide to use the chopped ham, which is optional, then you should add it now.

4. Heat to boiling, then reduce the heat and simmer for approximately 30 minutes.

5. After the pot simmers for about 20 minutes, heat a large frying pan on medium heat. Add the minced garlic, red onion, celery and 2 teaspoons of Wright's "Hickory Style" Liquid Smoke Flavoring. Saute for 5 minutes.

6. Now add the contents of the frying pan to the large pot along with 1 teaspoon dry mustard powder and 1 teaspoon white pepper stir well and simmer for another 45 minutes. Stir Occasionally.

Note : You can pick the ham off of the ham hock and return it to the Ham and Bean Soup if your not using chopped ham. I prefer this method.

Now for a few last touches to finish off your ham and bean soup.

Stir it well and do a taste test. Does it need something? salt? more pepper? Add it now if you feel that it does.

Warming Winter Soups

When the weather turns bitterly cold then there is nothing much better than tucking into a hearty bowl of warming winter soup accompanied by a decent chunk of crusty bread. Even the act of making a soup is comforting and warming in and of itself.

Moreover, a soup can be as complex or as simple as you want. A little stock, some seasonings and a handful of watercress makes an excellent soup. Add a splash of cream and you have a satisfying meal.

The recipes below are for two classic soups: recipes for a winter Minestrone and a traditional Turkey and Cobnut (hazelnut) soup.

Winter Minestrone Soup

Ingredients:
8tbsp olive oil
40g butter
3 large onions, finely chopped
4 carrots, finely chopped
2 sticks celery, finely chopped
250g potatoes, finely chopped
200g cannellini beans soaked overnight (tinned beans are fine, too)
2 courgettes, finely chopped
100g French beans, finely chopped
200g Savoy cabbage, finely shredded
1.5l chicken stock (fresh is best, but stock cubes also work well)
1 piece Parmesan curst
175g tinned chopped tomatoes
50g grated Parmesan cheese
salt to taste

Method:
Add the oil and butter to a large heavy-bottomed saucepan. Once the butter has melted add the onion and cook gently until soft and golden brown in colour. Next add the carrot and fry for a few minutes. Add the celery and again fry for a few minutes. Now add the potatoes and again fry for a few minutes. Next add the cannellini beans (if using dried) and the courgettes. Again fry for a few minutes then add the cabbage. Once all the vegetables are in the pot continue to fry (stirring frequently) for six minutes then add the stock, Parmesan crust and the tomatoes. Season and cover with a heavy lid. Cook gently or about three hours checking every half an hour or so to ensure that the stock isn't over-thickening (add more water if it is) but remember that the desired consistency should be soupy and thick. (If using tinned beans add them some fifteen minutes before the three hours is up).

Finally, remove the Parmesan crust, add the grated parmesan and adjust the seasoning. To gain the best flavour leave over night in the fridge and re-heat before serving the following day. Serve sprinkled with freshly-grated parmesan, garnished with basil and accompanied by crusty bread.

The next recipe is for a classic winter soup that makes the most of Christmas turkey leftovers:

Turkey and Cobnut Soup

Ingredients
75g cobnuts (or hazelnuts)
15g butter
1 medium onion, roughly chopped
1/2 tsp paprika
225g left-over turkey meat
900ml chicken stock
1 egg yolk
150ml single cream
1 tbsp chopped fresh chervil
salt and black pepper
fresh chervil to garnish

Method:
Place the cobnuts on a baking sheet and toast under a hot grill for a few minutes, turning frequently to make certain they are evenly cooked. Transfer to a hand blender of food processor and chop finely.

Melt the butter in a pan, add the onion and paprika and fry for about 5 minutes, or until the onion is soft. Add the turkey meat and stock, bring to a simmer and cook for 5 minutes. Allow to cool slightly then transfer to a blender and purée. Return the soup to a pan.

Meanwhile whisk together the egg yolk and cream and add to the soup. Re-heat the soup (do not boil), stirring constantly then add the chopped hazelnuts and chervil. Cook for 1 more minute then ladle into warmed soup bowls. Garnish with the chervil sprigs and serve.

The Best Vegetable and Seaweed Soup

I experimented with a vegetable soup recipe and came up with this delicious meal. The addition of seaweed and greens made the broth rich in nutrients like magnesium and potassium and natural iodine. The broth was a rich brown from the dulse seaweed and as I ate, it felt like that was exactly what I needed that day. So, for a soul satisfying vegetable soup, look no further.

I leave the skin on my root vegetables like carrots and potatoes. Most of the nutrients are just under the peel of most vegetables, and there's no harm in consuming the skin when cooked.

What You'll Need:

3 tablespoons healthy fat like olive oil, butter, coconut oil or lard
3 onions, chopped (yes, 3 onions)
2 carrots, cut in chunks, leave skin on
6 potatoes, cut in chunks, leave skin on
1 acorn or butternut squash, peeled and cut into chunks
1 cup dried seaweed, I used dulse
1 package (9 ounce) fresh spinach
Organic chicken broth and/or water to cover the veggies

In a stockpot, melt 3 tablespoons or so of butter and sautee the onions until they are translucent. Then add in the carrots, potatoes, squash, seaweed and spinach. Pour enough organic chicken broth or water over the vegetables and turn on high heat.

Bring to a boil, and then reduce the heat to simmer and cover with a lid. Simmer about 40 minutes until the potatoes and carrots are tender. The broth will be a beautiful deep brown from the seaweed and the best vegetable soup you ever tasted.

©2009 Shanna Ohmes

A Comforting Butter Bean Soup

Have you ever wondered what the famous cooks of the world eat at home? Do they really spend hours every day preparing food on the lines of their recipes or, like you and me, do they sometimes snuggle down happily to a boiled egg and toast? Now, let us be honest. I am an unrepentant foodie and I suspect I spend more time than most deciding what I am going to eat, shopping for the ingredients and then preparing the dish of choice. I am eternally combing magazines and newspapers for new recipes, even though my kitchen shelves groan under the weight of cookery books of all descriptions. When travelling abroad, there is nothing I like more than visiting the local shops and supermarkets on the hunt for new and interesting ingredients and, when the humour is on me, I can happily spend hours in the kitchen preparing food.

As I have told you before, I live alone. That would present particular problems in determining what to eat, were it not for the freezer. When so moved, I cook large quantities of whatever and pack it into small, plastic containers before storing them in serried ranks in the drawers of my upright freezer. I also always have items like fresh vegetables, steaks, chops or fish fillets to hand. Indeed, my eldest son has been known to say that I am in eternal readiness to withstand a prolonged siege! Be that as it may, the biggest decision of my day centres on the choice of food for the evening meal. In making that all-important decision, I exclude all instant or processed food.

It is not that I am disdainful of such fare; it is simply the case - and I often feel disgruntled about this - that I have never found a fast or pre-prepared product that I actually liked. Thus, the option facing me is either to cook some meat or fish from the fridge or freezer together with a starch and vegetables or, to consume one of my own frozen meals. However, very occasionally, I simply do not feel like cooking and then, if I am also not particularly hungry, I eat nothing at all. This is what I call my favourite supper and I jest not. If you cook for yourself every day, it is strangely liberating simply to forgo all food and pass an evening without it. Apart from giving you an extra hour or so - remember there is a fallout in the form of no wash up - a mini-fast also gives one's digestive system a rest and purges the body a little for twelve hours or so. This must be to one's good. Do try it sometime. You will find it works.

But what happens if I don't feel like cooking and am hungry? No, I don't rush out to the nearest restaurant. I might have an omelet and salad, but just recently, I have been having bean soup with a large wedge of my own bread, followed by fried eggs. I am a devotee of the humble egg (particularly when it comes from a happy run-around hen, as do mine for most of the year) and especially in its fried form. For a change, try frying your eggs in butter or in olive oil with a generous quantity of freshly ground pepper on top. If you have not been there before, a culinary experience awaits you! But what of the bean soup? It, of course, comes out of the freezer and all I have to do is heat it, something I can just about manage to pull off when in non-cooking mode. Now that the chill of autumn is tightening its grip, I felt this would be a good time to share with you my recipe for this tasty and nutritious dish.

500g butter beans 2 onions chopped 2 medium-sized potatoes, peeled and chopped 1 large carrot, chopped 2 teaspoons ground cumin 1 large lemon, juiced 4 tbsp olive oil A large bunch of parsley, chopped 2l strong vegetable or beef stock* Freshly ground black pepper and salt

*I sometimes use ham water if I have any. Alternatively, I recommend Marigold Swiss Vegetable Bouillon

Steep the beans in water overnight and then cook them in a generous amount of water for about an hour or until they are soft. Meanwhile, heat the oil in a large saucepan and throw in the chopped onions, potatoes and carrot. Sweat for about 20 minutes and then stir in the cumin. Add the beans and stock and simmer gently for 15 minutes. Throw in the chopped parsley and lemon juice, season with salt and pepper and simmer for a few more minutes or until the vegetables are thoroughly cooked. Allow to cool a little and then blend until smooth. (I have only recently acquired a hand blender and what a boon this piece of equipment is for making soups; my life has been transformed.) I like to serve with a little virgin olive oil drizzled on top.

Kids In The Hall - 35 Degrees In Tampa

Kids In The Hall sketch.



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

Beef Barley Vegetable Soup

A truly great soup for every occasion, beef barley vegetable soup is packed with protein, carbohydrates, vitamins, minerals and fiber. Aside from being really good for you, this is an amazing tasting soup that can be served at any time during the day. This soup is a meal by itself, perfect served with bread and salad, or as a side to a sandwich or dinner offering.

Despite the long list of ingredients, this is a fairly easy dish to prepare. The beef roast and barley are slow cooked in a crock pot to bring out the flavors and tenderize the tougher cut of beef. For convenience, the recipe calls for frozen mixed vegetables. These can be swapped out for your favorite fresh vegetables such as cauliflower, broccoli, corn, and green beans. Most supermarkets sell great beef broth in 4-cup packages. Substitute one of these fine store bought products or homemade beef stock for the cold water and beef bouillon cubes and take this soup to a whole new level.

Cooks Notes: Substitute real beef stock for the water and beef bouillon, and 1 pound of your favorite fresh vegetables for the frozen mixed vegetables, if desired.

Beef Barley Vegetable Soup

Ingredients:
1 (3 pound) Beef Chuck Roast
1/2 cup Barley
1 Bay Leaf
2 tablespoons Canola or Vegetable Oil
3 Carrots, chopped
3 stalks Celery, chopped
1 Onion, chopped
1 (16 ounces) package Frozen Mixed Vegetables
4 cups Cold Water
4 cubes Beef Bouillon Cube
1 tablespoon White Sugar
1/4 teaspoon Fresh Ground Black Pepper
1 (28 ounces) can chopped Stewed Tomatoes
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Add beef chuck roast to crockpot. Cover and cook on HIGH for 4 hours.

2. Add barley and bay leaf to crockpot. Continue cooking 1 hour.

3. Remove the beef roast, cool for 15 minutes. Cut roast into small bite-size pieces.

4. Discard bay leaf.

5. Set the beef pieces, beef broth, and barley aside.

6. Add canola oil to large stock pot. Heat over medium-high heat.

7. Sauté chopped carrots, chopped celery, chopped onion, and mixed vegetables until crisp tender.

8. Add cold water, beef bouillon cubes, white sugar, fresh ground black pepper, chopped stewed tomatoes, and beef, broth, and barley mixture

9. Bring soup to a boil. Reduce heat to low and simmer 15 minutes.

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

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



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

Soup - How to Make Soup More Filling

Winter's coming and there is nothing better on a cold winter day than entering a kitchen that permeates with mouth watering cooking odors in anticipation of what's to come. That's what my Italian Sausage Soup will bring to your kitchen this winter. Your family will love the spicy sausage mixed with an array of fresh veggie's. Making a soup more filling is all in the ingredients you put into it.

Italian Sausage Soup -- always a favorite.

1 lb. Italian sausage (mild or hot), 1 cup coarsely chopped onions, 2 garlic cloves, sliced, 5 cups beef broth

1.5 cups water, ½ cup dry red wine, 2 cups chopped-seeded-peeled tomatoes (4 medium)

1 cup thinly sliced carrots, ½ tsp basil leaves, ½ tsp oregano leaves, 1 8oz. can tomato sauce

1.5 cups sliced zucchini, 8 oz. frozen meat or cheese-filled tortellini (or very small ravioli*)

3 tbs chopped fresh parsley, 1 medium green pepper cut into ½" pieces

Grated Parmesan cheese

If sausage comes in casing, remove from casing. In 5-quart Dutch-oven brown sausage. Remove sausage from Dutch-oven, reserve 1 tbs. dripping in Dutch-oven.

Saute onions and garlic in reserved drippings until onions are tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil.

Reduce heat. Simmer uncovered 30 minutes. Skim fat from soup, stir in zucchini, tortellini, parsley and green pepper. Simmer covered an additional 35 to 40 minutes or until tortellini are tender.

Sprinkle Parmesan cheese on top of each serving.

Makes 8 (1.5 cup) servings; 1.5 cup, calories approx. 220

Tips: 8 oz. fresh meat or cheese-filled tortellini or very small ravioli can be substituted for frozen tortellini or ravioli. Simmer covered for 20-25 minutes or until tortellini are tender.

If tortellini or very small ravioli aren't available, 2 cups bow-tie egg noodles or spiral macaroni can be substituted. Simmer covered for 20-25 minutes or until tender.

Serve with Italian bread wedges or bread sticks, and red wine. Bon Appetite!

White Bean Soup Recipe With Ham Hocks : Mixing Batter for Cornbread Recipe

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



http://www.youtube.com/watch?v=KGKDw3yl1A4&hl=en

Weight Watcher Recipe - Potato Soup

There is nothing worse than having to eat uninspiring food. Not only is the resulting boredom likely to destroy your diet but it is no fun watching other people eat "nice food" if you are stuck with "diet food." The answer to this dilemma is to make healthy recipes, which taste good.

If you are a fan of potatoes, you might want to make something satisfying and tasty with them. Obviously creamy mashed potato is not the best dish for your diet but what about a weight watcher recipe for potato broth? Soup is great for weight watchers because the liquid helps to fill you up without adding extra calories. Creamy soups are not the most figure-friendly but using broth and low fat milk as a base can give you a similar creaminess without the calories or fat.

The following recipe contains carrot and cabbage for sweetness. It is satisfying and tasty and you can make it with leftover potatoes. If you are not using leftover potatoes, peel and cut raw ones into big pieces, then cook them in salted water, drain them and let them cool. You can make them ahead and chill them, so they hold together better in the soup.

If you want to cook this in a hurry, make sure you chop the vegetables into really small pieces. You can use any meat in this soup. Turkey, leftover roast lamb or ham are all nice. Feel free to adjust the broth and milk if you want a thinner or thicker consistency.

You will not need sour cream to garnish this dish because the low fat milk makes it creamy. Some chopped chives and black pepper are good on top instead, or you could use green onion or shredded cheddar as a topping.

What you will need:

2 1/2 lbs cooked russet potatoes
1 tablespoon butter or margarine
1 tablespoon vegetable oil
14 oz chicken broth
2 cups low fat milk
1 finely chopped onion
6 cups chopped green cabbage
8 oz cooked ham or bacon (or any other cooked meat)
2 peeled chopped carrots
Salt and black pepper, to taste
How to make it:

Put the butter or margarine and oil in a heavy pot over a moderate heat. Add the onions, carrots and cabbage and cook until they begin to soften, stirring sometimes. Chop the meat and add it to the pan.

Slice the potatoes, making some pieces tiny so they dissolve and thicken the soup and others larger so they add texture, and add them to the soup with the milk and some salt and pepper. Warm the soup through without allowing it to boil, then garnish it and serve.

Split Pea Soup Recipe : Searing Ham for Split Pea Soup

Soup is always the perfect recipe for a cold, winter day. Ham is an important ingredient for split pea soup, so learn how to sear ham in this free recipe video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard



http://www.youtube.com/watch?v=mc2-8UuR7lo&hl=en

Vegetarian Food Party Planning Ideas

As a vegetarian, you almost certainly already know the disappointment involved in trying to find good food to eat at any parties you go to. You most likely usually offer to bring something for the host so that you know there'll be at lesat ONE thing at the party that you can eat. This year, why not take matters into your own hands and host your own New Year's Eve party - with vegetarian food all around. There are tons of wonderful vegetarian dishes to choose from. You could even prepare cards labeling some of your more exotic dishes on the buffet ( this is particularly beneficial for ethnic foods ) so people know what they are going to be eating. As a party favor, you could print a little recipe book or recipe cards with instructions on how to prepare a couple of your favorite dishes. ( Who knows, maybe they'll make it the next time they invite you over to their house!

Though some salad munchers, particularly those that eat vegetarian for health reasons, rather than moral or environmental reasons may opt to prepare meat-based dishes to serve along side vegetarian foods, many salad munchers do not like cooking beef and will decide to test their guests with a new and various menu of vegetarian party foods.

Another nice perk of serving vegetarian food is that it can be less expensive. Though, if you go hell for leather for fresh berries and fruit ( which isn't in season around New Year's Eve ) or a large amount of fancy wines and cheeses, your party may not be too cost-effective. One way to cut back on the cost of the party is to substitute hearty vegetarian dishes in the place of the more expensive beef dishes. If properly prepared, most guests won't even miss the presence of the meat. Heavy soups that are familiar to meat-eaters ( like bean chili, black bean soup, or split pea soup ) are a great choice as the tastes and appearance are familiar and the tastes mix together well even without the addition of burger or ham. When selecting these recipes, it is critical to follow each recipe punctiliously and not make any substitutions. This is important because items you may substitute into the recipes may contain animal products. Making these substitutions will result in your dishes not being totally vegetarian.

Alternately an alternative way to offer a various vegetarian menu is to make the event a potluck. However, if almost all of the guests are not salad munchers, they may have difficulty deciding what to bring and might also inadvertently include ingredients with animal products in the food. In this example, suggest what you'd like your guests to bring -'Jim, you're making a mean guacamole, would you mind whipping that up and bring it along with some salsa and chips?', 'Erin, I loved that hummus and pita bread you served last summer... Would you mind bringing that along to share?'

Another important thing to remember when planning a vegetarian New Years Eve party is that it is important to make sure the guests are mindful of your intentions. This is particularly important if the event is going to be a potluck. it's also pleasantness even if you'll be preparing all of the food so that the guests know what to expect when they attend the party. Some meat-eaters are extraordinarily wary about trying new dishes, so be sure to have some staples out that everyone will love. Bread, fruit, pretzels, chips and nuts are great vegetarian options that are popular among 'main stream' dieters also.

Remember, as the host of your party, the most vital role you can play is to be certain your visitors are comfortable and having a fab time. Inspire them to get to grasp each other by helping set up new conversational partners, plan some exciting pastimes (like toasting in the New Year 'around the world' each time the clock hits a new hour), and confirm everybody driving home is fit to do so.