New Years Peas: Hurst Ham Beans (Old Commercial)

TV spot featuring Hurst HamBeens "New Year's Peas."



http://www.youtube.com/watch?v=BpmU3A1iHAY&hl=en

Yankee Doodles: Diary 3 - Lancashire Day

This is hands down the most difficult time of year to be away from family and friends in the US. Last Thursday was Thanksgiving - an American holiday where families sit at the dining room table expressing general gratitude; but mainly an excuse to get together and chow down on a smorgasbord usually consisting of a 20lb turkey, stuffing, cranberry sauce, sweet potatoes, pumpkin pie and all sorts of other yummy morsels. Coincidentally, Friday was Lancashire Day; this gave me a chance to embrace a new tradition although, after asking around, it seems many Lancastrians are unaware of its existence. It commemorates the day in 1295 when, during the reign of King Edward I, Lancashire sent its first representatives to Parliament to attend what later became known as The Model Parliament. Lancashire Day is meant to celebrate the county, its people and culture. Which is why I was shocked and somewhat humbled to be invited to propose a toast to the County Palatine of Lancashire at Preston Masonic Hall. Needless to say, I was shaking in my boots; I kept picturing an evening full of dirty looks, overhearing whispers of, "Why is SHE here?" and sitting in a corner being Yankee-no-mates. The Preston town crier opened the event with his handbell and shouts of 'Oyez!'; followed by a lip-smacking Lancashire meal including pea and ham soup, traditional Lancashire hotpot, cheese and onion pie, and a dessert of ice cream. Afterwards, we took part in a Lancashire quiz, for which I knew ...



http://www.youtube.com/watch?v=ej5EngoLr4E&hl=en

Soup - The Perfect Comfort Food

When you've had a long day or are fighting a nasty cold, there just isn't anything better than a good cup of soup. There's just something about a bowl of that warm liquid that makes you feel better no matter what happened. Let's take a look at what makes soup the perfect comfort food, and of course share a recipe for the soup of all soups. You'll have to keep reading to find out what it is.

But first, what makes soup the perfect comfort food? A big Part of it is that a good cup of soup for the mother when we were sick, not feeling well, or came from a long day of playing in the cold. There was simply nothing better than a cup of homemade soup - made with love from his mother - so we feel better. Add to this the fact that the hot liquid and steam coming from the cold bowl of soup with some help, and it's no wonder that we associate with a soup, and there is hotcomfortable.

Now that you know why soup makes you feel so good, why not try one of my favorite comfort soup recipes. It's a pretty basic chicken noodle soup recipe, but don't let the short ingredient list fool you. The resulting cup of soup is full of the right blend of seasoning and just plain yummy. It's the perfect food to curl up with on the couch while you read a good book or watch a favorite movie. And of course it's just what the doctor ordered when you're having a bad day or are fighting a nasty cold.

Chicken Noodle Soup

o 2 tablespoons olive oil or vegetable oil

o 2 cloves garlic, finely chopped

o 2 medium green onions, chopped (2 tablespoons)

o 1 medium carrot, sliced (1/2 cup)

o 2 cups cubed cooked chicken

o 1 cup 2-inch pieces uncooked spaghetti or 4 ounces uncooked egg noodles

o 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

o 1/2 teaspoon ground nutmeg

o 1/4 teaspoon pepper

o 1 bay leaf

o 3 (14 1/2-ounce) cans chicken broth

1. Heat oil in 3-quart saucepan over medium heat. Cook garlic, onions and carrot in oil about 4 minutes, stirring occasionally, until carrot is crisp-tender.

2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender.

3. Remove bay leaf, pour a cup or two into a bowl and serve.

The Perfect Stock for a Bean Soup

This stock is the bones of a smoked ham and is perfect for any kind of peas, beans or lentil soup.



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

Video Recipe: Hurst 15 Bean Soup HamBeen

An easy to follow recipe for a delicious bean soup with ham. www.hurstbeans.com



http://www.youtube.com/watch?v=Az6xOYrIH_4&hl=en

White Bean Soup Recipe With Ham Hocks : Ingredients for Ham Hocks & White Bean Soup Recipe

Learn the ingredients needed to make aham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Contact: www.thebigeasycateringcompany.com Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=c27YCV_Wk-w&hl=en

America's Best Ham Beans! (Old Commercial)

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



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

Short Video of Sierra's Christmas Ham Bone

Dad made ham bone soup and gave the bones to the dogs. *slurp!*



http://www.youtube.com/watch?v=Ou6B0zvXzKU&hl=en

Split Pea and Ham Soup Recipe

Chef Jeremy teaches you how to make Split Pea and Ham Soup mynorthwest.com/chefjeremy



http://www.youtube.com/watch?v=K2swCHdFcMQ&hl=en

Kids Cooking - It's Vegetable Time!

When springs comes, lots of kids like to start a garden. They rake up their patch of soil and decide which plants to grow. They think it's fun to poke holes in the ground, throw the seeds down the holes, and then cover them up. Kids are even good about watering their little seedlings. The best part, though, is picking the vegetables when they're ripe. They get to pull carrots out of the ground, dig deep for hidden potato treasure, and pluck the little cherry tomatoes off the vines.

But then what? Are they shocked because you actually want them to eat what they've grown? Here are a few ideas to get the kids cooking their veggies and eating them too.

Pizza
Let kids use their imagination when it comes to topping their pizzas. Start with a crust made from an easy recipe or a store-bought one. Next pour on the sauce; from scratch or bottled. It can be pizza sauce, barbeque sauce, alfredo sauce, or pesto sauce. They can use any type of cheese they want too. Let them pick out what they want to use, they may surprise you by branching out a little.

Here are some ingredients straight from the garden:
oregano, basil, rosemary, cilantro, garlic, green onions, asparagus tips, cooked potato hunks, red onion, broccoli tips, green and red peppers, spinach, yellow onions, and cherry tomatoes.

They can also add:
cooked chicken, cooked hamburger, pepperoni, sausage, and ham.

Pasta
Cold noodles make a great base for many different vegetables. Plus, pasta makes for some great experimentation. Try types of noodles that you don't usually buy - colored noodles, corkscrew, big shells, funny shapes. Cook the pasta up ahead of time and let it cool. Next, they'll want to make it "slippery" by adding a salad dressing. Zesty Italian and Ranch are two favorites.

Now it's time to add some veggies. They can use anything they like and anything that hopefully kind of goes together.

Possible pasta additions from the garden:
mushrooms, green onions, sweet onions, cherry tomatoes, roma tomatoes, leeks, broccoli, peas, pea pods, asparagus, garlic, cauliflower, green beans, zucchini, spinach, egg plant, chilies, and herbs.

Cheese chunks, walnut pieces, slivered almonds, and dried cranberries can make the pasta dish extra special.

If your kids don't want cold noodles, then make it hot pasta with any of the sauces you would use on the above pizza. You'll want to blanch the vegetables before you add them to the heated pasta.

Other ideas
There is something intriguing about creating a soup from scratch, so let the kids create their own by adding all kinds of different veggies. They can also use the vegetables they grew to add to hot rice or a green salad.

Since kids are more likely to eat food they've proudly grown and fixed themselves, they might be willing to eat vegetables they've turned their noses up to previously. It's worth a try and gets your kids cooking in the kitchen.

French Canadian Pea Soup

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



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

A Trio of Delicious Soups Savored in Russia

In the nation of Russia there are a wide variety of foods savored by the people that are from this area.

A large number of different cultures are located in the land of Russia and as a result of this, there are unique dishes that are popular with specific people who dwell in the variety of areas within this vast country. You will find that this country has thousands of farms that grow all kinds of crops from grains to vegetables and also huge numbers of livestock that are raised for meat. Because of these ideal conditions, russian people are able to produce a lot of food, a point of great pride in this amazing country.

Since the Russian people are very economical people, many of the dishes they prepare are soups and stews because these do not take much time to prepare and also do not require a lot of money to prepare. In Russian cuisine, being savvy about the way you cook is part of having a flair for creating dishes for the family.

"Schi" is a well known soup from Russia that is centered around cabbage. In Russia, this is one of the most loved meals and there is even a tongue in cheek Russian saying that says "schi" and "kasha" are the main dishes of this land.

Although this soup can be prepared with cabbage, it is also occasionally prepared with sauerkraut and this variety of "schi" is known as "sour schi". There is a sorrel soup as well which is popularly referred to as green schi and this version is usually served during the summer months. As a topping, a style of sour cream known as "smetana" is offered at the end to complete the dish.

"Borscht" is one of the most loved stews not only in Russia but all over Eastern Europe. This soup can be presented hot or cold and depending upon which version of "borscht" is being eaten, it will be served in a different way. The foundation ingredient in this soup is beets and due to this, the soup has a deep red and magenta color that is very easy to recognize. There are orange versions which rely on tomatoes as the basic ingredient and a green type that uses sorrel, also. Since this dish is usually more of a stew than a soup, "borscht" is common as the meal itself when served with a dark bread. There are quite a few versions of this stew that are made in unique ways. Some families put in onions, cabbage, carrots, beans, tomatoes or potatoes and there are also types that use beef, chicken, pork or mushrooms.

Folks who want something totally exotic will be delighted by "Solyanka", a thick spicy and sour soup. There are different kinds of this soup, some using meat or fish and another that has mushrooms. The meat variety allows cooks to put in beef, pork, chicken, ham or sausage and blend it together with cabbage, salty mushrooms, pickles, tomatoes, onions, olives and additional spices. Then cream is blended in and at the end the flavorful broth is added. The fish version generally has sturgeon, salmon or crawfish and then lemon juice to give it a unique tang. For the version that is based on mushrooms, handfuls of breadcrumbs and rich butter is stirred in. This soup is adored wherever it is served because it is a true representative of Russian culinary creativity.

As you can see the dishes of Russian culture are both impressive and delectable! You are certain to find more dishes to savor, but always keep in mind that dining together in Russia really is a national past time designed to be undertaken with good company.

Dwarf Roborovski Hamster Ninja Warriors

Roxy and Pebbles "I Ran (So Far Away)" - Bowling for Soup cover



http://www.youtube.com/watch?v=EDpPEF1y8js&hl=en

Official Boston Baked Bean Recipe

Throughout its history, Boston has been linked to beans. Surely the lowly legume is not the sort of association city forefathers would have sought when striving to cast their city's mark in the New World. But find each other they did -- as evidenced by the names Beantown, Boston baked beans, Beanpot Hockey Tourney and the Boston bean pot, among others.

It hasn't been until the 1900s, however, with its emphasis on healthy eating, that the homey image of a bubbling pot of beans has gained cache. Beans are of the moment, the very definition of what our food should be about -- carbohydrate and fiber rich.

As anyone who's ever done the cooking for a Boston ham-and-bean church supper will tell you: the ideal method for cooking beans is in a bean pot in the oven - to make Boston Baked Beans in the authentic old fashioned way. For that deliciously slow, sweetly fragrant baking, you want traditional pots and sturdy stoneware protecting your beans from burning or overcooking, while keeping them moist and tasty. This recipe embraces the traditional way of cooking authentic Boston baked beans.

OFFICIAL RECIPE for BOSTON BAKED BEANS

Serves 8

2-1/2 Quart Bean Pot Version

1 package (1 pound) navy or pea beans
1/4 pound salt pork, cut in 2 pieces
1 small whole onion, peeled
1 teaspoon dry mustard
8 cups water
1/3 cup molasses
1 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons sugar
1/4 teaspoon pepper

1) Soak beans overnight in a large sauce pan in 6 cups of water. Add baking soda. Heat to boiling and simmer 10 minutes. Drain in colander over a large bowl. Save liquid.

2) Place beans, salt pork and onion in the bean pot. Add molasses, salt, sugar, dry mustard, pepper and a cup of water. Stir thoroughly. Add enough water to cover the beans. Cover the bean pot.

3) Bake 2 hours at 300 degrees. Add the rest of the water and stir again. Bake additional 1-1/2 hours (or until beans are tender). Uncover last 1/2 hour.

Recipe White Bean Soup with Ham Hock: beans, white beans, canned soup recipe

Learn how to use canned beans for Aham hocks and white bean soup recipe in this free southern cooking to make videos. Expert: David postada Contact: www.thebigeasycateringcompany.com Bio: David postada chef and owner of the Big Easy Catering Company in Santa Barbara, California. Directors: Diana Bacon



http://www.youtube.com/watch?v=5nbk6eS031k&hl=en

Hurst's Soup hampeas (Old Commercial)

TV commercial hampeas Hurst pea soup green. www.hurstbeans.com



http://www.youtube.com/watch?v=M6I6kjW5Nkg&hl=en

Split pea soup

Pea soup recipe simplefoodie.com. What to do with left over ham bone? Make pea soup, of course. The rich taste of ham with a delicate flavor and consistency of peas make for a soothing bowl of soup.



http://www.youtube.com/watch?v=9mGM7B8kPr4&hl=en

Pea Soup Recipe: Cutting Ham for pea soup

Soup is always the perfect recipe for a cold winter day. Learn how ham pea soup with expert tips in this free recipe video cut. Expert: Richard Buccole Bio: Richard Buccole is an entrepreneur and investor. He is also the owner of several popular food and spirits establishments in Queens, NY, including the former PJ's Bar & Grill and the Ivy Room. Directors: Richard Buccole



http://www.youtube.com/watch?v=2ffngFy4z-A&hl=en

pea soup w / Ham - My Way 1 / 2

I try my hand at some pea soup. PG



http://www.youtube.com/watch?v=vvJWq3TJj5M&hl=en

Bean & Ham Soup

Bean Ham Soup



http://www.youtube.com/watch?v=tsZnYB0RVJ0&hl=en

Minnesota Wild Rice Soup with Chicken, Fresh Mushrooms and Sherry

Wild rice is the state grain of Minnesota. For hundreds of years wild rice was a staple food for the Chippewa and the Sioux. They harvested rice from canoes and used long sticks to shake the grain into boats. Some Native Americans still raise and harvest rice this way. However, most wild rice is raised by farmers and harvested with giant combines.

Wild rice is high in protein and low in fat. A little goes a long way. One cup of uncooked rice makes about three cups of cooked rice. You can add flavor by cooking the rice in beef, chicken, or vegetable stock. The rice tastes best when slightly crunchy, so keep track of the time. Overcooked rice is mushy and looks like popcorn.

Minnesotans love wild rice. We make wild rice pancakes, breads, salads, soups, side dishes, and desserts. Recently I bought some bratwurst with wild rice and it was delicious. I love wild rice with dried cranberries, caramelized onions, and orange zest . One day, though, I hankered for a steaming bowl of wild rice soup.

Fortunately, I had leftover wild rice and chicken on hand. The other ingredients came from the vegetable bin, freezer and pantry. Since I had made wild rice soup before I was familiar with the method. You may eliminate the sherry if you wish, but it gives give the soup added punch of flavor. Cubed ham may be substituted for chicken. Minnesota Wild Rice Soup with Chicken, Fresh Mushrooms and Sherry is a meal in a bowl.

INGREDIENTS

2 cups cooked wild rice (cooked al dente)

1 1/2 tablespoons butter (or margarine)

1 1/2 tablespoons light olive oil

2 cooked chicken breast halves, cubed

1 carton (8 ounces) sliced mushrooms

3/4 cup frozen chopped onions

6 ounces (half a package) petite carrots

1/2 cup Italian flat leaf parsley, snipped

1 32-ounce carton chicken stock

3 packets very low sodium chicken bullion

1 can (10 3/4 ounces) low sodium mushroom soup

2 soup cans of water (more if needed)

METHOD

Prepare wild rice and chicken the day before. Refrigerate.

Melt butter with olive oil in a soup kettle. Saute mushrooms over high heat until slightly brown. Add remaining ingredients. Cover and simmer over low heat for 20-30 minutes. Just before serving add 1/4 cup very dry sherry to soup. Makes 8-10 servings.

Copyright 2007 by Harriet Hodgson

Creamy Chicken & Cheese Soup

Ingredients:

3-cups Chicken broth

2-medium Potatoes, baked and cubed (leave skin on potato)

1-medium Onion, finely chopped

2-tablespoons Butter

3-medium Carrots, shredded

2-cups Chicken, cooked and chopped

¼-cup All purpose flour

1-cup Milk

8-ounces Cream Cheese

4-ounces Cheddar cheese, shredded

Salt and pepper to taste

Instructions:

Sauté the onion in butter until tender over medium heat in a large saucepan. Add chicken broth, carrots and potatoes. Bring to a boil; reduce heat; cover and simmer for 30 minutes. Add the chicken, salt and pepper and let simmer for about 10 minutes.

In a medium bowl combine the flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir frequently for about 5 minutes. Reduce heat; add the cream cheese; cook and stir until melted. Top with shredded cheddar cheese right before serving.

Makes 8 servings

Note: This is great ham, steak or turkey. Serve this with some nice hot French bread, corn bread, or crackers. I have cooked this with frozen green peas instead of the carrots and it's a really good change for those of you who are pea lovers. Serve this with a nice big salad and you've got a meal.

You can find this recipe plus a whole lot more at Cristie's Cookin. Submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. Cristie's talents don't stop in the kitchen, she also has written a fast paced action packed novel "11.11.11" by TJ Stokes and another one is on the way. This novel is sure to please.

Girl On My Super Boat wmv

Download This Song At www.zshare.net



http://www.youtube.com/watch?v=NBgkgSe4m_Q&hl=en

Eating Soup is a Nutritious and Delicious Way to Lose Weight

I am always looking for a few weight loss tips. One of my favorites is eating soup. Soup is a nutritious and delicious way to lose weight! I learned long ago that making my own soup at home is an economical way to stretch my grocery dollars, make use of leftovers, control what I eat, and plan out my meals for the week. Controlling what I eat and planning my meals for the week are key to losing weight and keeping it off. As an added bonus, soup fills you up physically and lifts you up emotionally.

Soup Is Economical

Stick to broth based soups as creamy soups are harder to balance calories and fat that support a fit lifestyle. I like to keep my cabinets stocked with 98% fat free chicken broth (without MSG). This allows me to throw together a pot of soup just about anytime I want without adding salt or fat for flavor. To keep the broth economical, I generally use equal amounts of chicken broth and water to form the base. Celery, carrots, and onions are also cheap and add wonderful flavor to any soup.

What should you put in your soup? Look in your refrigerator. Look in your cabinets. Look in the freezer. You probably have many more ingredients than you realize. A few veggies, a carbohydrate (potatoes, pasta, rice, corn, or beans), and a protein (chicken, turkey, pork roast, ham, ground sirloin, beef) simmered in your broth base will produce a lovely and economical soup from your leftovers. Experiment with spices such as rosemary, pepper, and onion powder to add additional flavor.

Low Calories High Satisfaction

Because you control what you put in your soup pot, you can keep the calories under control. Eating soup also helps you eat vegetables if you are not a big fan of veggies. The fiber in the veggies as well as the broth help keep you satisfied and full for a longer period of time. Protein also helps keep your appetite satisfied longer and adding a grain such as rice or barely helps even more.

Helps Plan Your Meals All Week Long

Making a pot of soup on the weekend can take you through a whole week of lunches at work. Planning your meals ahead of time helps you control cravings, properly fuel your body, and lose weight. Remember, you control what goes into your soup. Eating two cups of broth based soup everyday can help you lose weight and maintain a healthy diet.

Swap recipes. Experiment with making your own soup recipes. It is hard to mess up a pot of soup. After all, you are adding ingredients from your refrigerator and cabinets. These are ingredients you already love in other recipes. Eating soup is one of my favorite weight loss tips. It is a nutritious and delicious way to lose weight. It will fill you up and give you great satisfaction emotionally that you were able to throw together a yummy healthy dish using your own leftovers while setting yourself up for success throughout the week.

Creamy Chicken & Cheese Soup

Ingredients:

3-cups Chicken broth

2-medium Potatoes, baked and cubed (leave skin on potato)

1-medium Onion, finely chopped

2-tablespoons Butter

3-medium Carrots, shredded

2-cups Chicken, cooked and chopped

¼-cup All purpose flour

1-cup Milk

8-ounces Cream Cheese

4-ounces Cheddar cheese, shredded

Salt and pepper to taste

Instructions:

Sauté the onion in butter until tender over medium heat in a large saucepan. Add chicken broth, carrots and potatoes. Bring to a boil; reduce heat; cover and simmer for 30 minutes. Add the chicken, salt and pepper and let simmer for about 10 minutes.

In a medium bowl combine the flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir frequently for about 5 minutes. Reduce heat; add the cream cheese; cook and stir until melted. Top with shredded cheddar cheese right before serving.

Makes 8 servings

Note: This is great ham, steak or turkey. Serve this with some nice hot French bread, corn bread, or crackers. I have cooked this with frozen green peas instead of the carrots and it's a really good change for those of you who are pea lovers. Serve this with a nice big salad and you've got a meal.

You can find this recipe plus a whole lot more at Cristie's Cookin. Submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. Cristie's talents don't stop in the kitchen, she also has written a fast paced action packed novel "11.11.11" by TJ Stokes and another one is on the way. This novel is sure to please.

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.

Minnesota Wild Rice Soup with Chicken, Fresh Mushrooms and Sherry

Wild rice is the state grain of Minnesota. For hundreds of years wild rice was a staple food for the Chippewa and the Sioux. They harvested rice from canoes and used long sticks to shake the grain into boats. Some Native Americans still raise and harvest rice this way. However, most wild rice is raised by farmers and harvested with giant combines.

Wild rice is high in protein and low in fat. A little goes a long way. One cup of uncooked rice makes about three cups of cooked rice. You can add flavor by cooking the rice in beef, chicken, or vegetable stock. The rice tastes best when slightly crunchy, so keep track of the time. Overcooked rice is mushy and looks like popcorn.

Minnesotans love wild rice. We make wild rice pancakes, breads, salads, soups, side dishes, and desserts. Recently I bought some bratwurst with wild rice and it was delicious. I love wild rice with dried cranberries, caramelized onions, and orange zest . One day, though, I hankered for a steaming bowl of wild rice soup.

Fortunately, I had leftover wild rice and chicken on hand. The other ingredients came from the vegetable bin, freezer and pantry. Since I had made wild rice soup before I was familiar with the method. You may eliminate the sherry if you wish, but it gives give the soup added punch of flavor. Cubed ham may be substituted for chicken. Minnesota Wild Rice Soup with Chicken, Fresh Mushrooms and Sherry is a meal in a bowl.

INGREDIENTS

2 cups cooked wild rice (cooked al dente)

1 1/2 tablespoons butter (or margarine)

1 1/2 tablespoons light olive oil

2 cooked chicken breast halves, cubed

1 carton (8 ounces) sliced mushrooms

3/4 cup frozen chopped onions

6 ounces (half a package) petite carrots

1/2 cup Italian flat leaf parsley, snipped

1 32-ounce carton chicken stock

3 packets very low sodium chicken bullion

1 can (10 3/4 ounces) low sodium mushroom soup

2 soup cans of water (more if needed)

METHOD

Prepare wild rice and chicken the day before. Refrigerate.

Melt butter with olive oil in a soup kettle. Saute mushrooms over high heat until slightly brown. Add remaining ingredients. Cover and simmer over low heat for 20-30 minutes. Just before serving add 1/4 cup very dry sherry to soup. Makes 8-10 servings.

Copyright 2007 by Harriet Hodgson

Cinnamon Maple Cookie Rings Recipe

The cinnamon maple cookie rings recipe is a unique treat. These morsels are part pastry, part cookies. They look as good as they taste, and make a great alternative to rolls or muffins on a brunch plate!

Ingredients

Dough:

2 cups all-purpose flour

1/4 cup granulated sugar

2 sticks (1 cup) salted butter, chilled and sliced into 8 pieces

1/4 cup maple syrup, chilled

2-4 tablespoons ice water

Filling:

1/4 cup granulated sugar

4 teaspoons ground cinnamon

Topping:

1/4 cup maple syrup

Hardware

Large bowl

2 x small bowls

Cookie sheets

Rolling pin

Plastic wrap

Mixer

Step 1: In a large bowl, combine flour and sugar with an electric mixer set on medium speed.

Step 2: Add butter pieces and mix until dough forms pea-size pellets.

Step 3: Add chilled maple syrup and 2 tablespoons of water, and mix on low speed until the dough can be formed into a ball. Do not overmix the dough or it will become tough.

Step 4: Separate dough into two balls and flatten into disks.

Step 5: Wrap each disk with plastic wrap and refrigerate for at least 2 hours.

Step 6: After two hours; in a small bowl, combine 1/4 cup granulated sugar and 4 teaspoons ground cinnamon.

Step 7: Lightly flour a work space and a rolling pin. Roll one piece of dough into a rough rectangle 10 inches wide, 15 inches long, and 1/4 inch thick.

Step 8: Sprinkle dough with half of the cinnamon-sugar filling.

Step 9: Starting with the smaller side, roll dough up tightly into a cylinder. Dampen edge with water and seal.

Step 10: Repeat process with remaining disk of dough.

Step 11: Wrap each roll in plastic wrap and refrigerate for 1 hour.

Step 12: After 1 hour preheat oven to 325 degrees F.

Step 13: Using a sharp knife, cut 1/4-inch slices from each roll. Place slices on ungreased cookie sheets 1 inch apart.

Step 14: Place 1/4 cup of maple syrup into a small bowl, brush tops of each cookie lightly.

Step 15: Bake for 16-18 minutes, or until light golden brown. Immediately transfer cookies to a cooling surface.

The cinnamon maple cookie rings recipe makes 48 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Indian Recipe Secret Number 1 - How to Start a Meal With a Delicious Treat? The Poppadom

Ingredients: 2 cups garbanzo bean (chick-pea), flour, 1 tsp. cracked or coarsely ground black pepper, 1 tsp. ground cumin seed, salt to taste, 1 clove garlic pressed, 1/4 cup & 1 tbsp. water, cayenne for dusting tops, oil for frying (optional)

Method:

1. Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor.

2. Mix thoroughly until the spices are evenly distributed.

3. Add the garlic and mix well.

4. Add enough of the water to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional tbsp. water. (The dough should be fairly stiff and dry. If it is too wet, it will not roll well)

5. Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor. The dough should be smooth.

6. With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long.

7. With a sharp knife, cut the cylinder into 1/2-inch thick slices.

8. Place each slice on a lightly oiled surface.

9. Lightly oil the top of the slice and then roll out into a very thin circle about 6-7" in diameter. Papadams must be rolled extremely thin, maximum 1/16".

10. Dust the tops of each papadam with cayenne pepper.

11. Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets.

TO BAKE: To bake them in a 300 F. oven for about 15 to 25 minutes, or until crisp and dry. The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough. Cool them on a rack.

OR TO FRY (More Authentic): First allow them to dry by leaving them in the sun for a few hours or by placing them in a very low oven (less than 200 F.) for 1 to 2 hours, turning occasionally. Dry the papadams until they are just slightly flexible and show no moisture. They should not brown or bake, however.

When ready to serve, heat about 1/8 inch of oil in a large skillet. The oil should be hot, but not smoking. One at a time, drop the papadams into the hot oil. Turn the papadam when it begins to curl at the edges. It will quickly fry and become crisp. Remove it before it turns brown.

Cool and drain the papadams on paper towels. Eat them immediately.

BON APÉTIT.....

Swedish Recipes and Cuisine

Due to its northerly location, Sweden experiences long Winters. As a result, traditional Swedish recipes often contain relatively few fresh vegetables other than those that would have been available in the Winter months such as turnips (including rutabaga which is native to Sweden, and known in British English as "swede"), potato, cabbage preserved as sauerkraut, or a jam made from lingonberry (a small flowering plant with edible red berries). On the other hand, due to the country's long coastline and seafaring traditions, fish forms an important part of the Swedish diet.

On the whole, Swedish food is relatively plain, although some local herbs and spices are used. Traditional Swedish food is also relatively high in saturated fat and sugar, but as most other Western countries, supermarkets are increasingly offering healthier alternatives, such as low fat milk.

The traditional Swedish practise is to eat three meals each day - breakfast (Swedish: frukost), lunch (Swedish: lunch), and (Swedish: middag) - with the evening meal being the main meal of the day. However, nowadays it is increasingly common to have the main meal at lunch time and a lighter dinner. Additionally, snacks (Swedish: mellanmål), particularly sandwiches and fruit are popular between meals.

Here are some popular Swedish dishes:

- Ärtsoppa - Pea soup.

- Blodpudding - Black pudding - A sausage prepared by cooking blood with filling.

- Gravad lax - Cured salmon with salt, sugar, vinegar and dill. It is popular as an appetizer, and eaten with a dill and mustard sauce, on bread or with potato.

- Inlagd sill - Pickled herring.

- Janssons frestelse - A baked dish containing potato, onion and cream, with pickled sprats (Swedish: ansjovis).

- Kåldolmar - Rolls made from cabbage filled with pork and rice. They are usually eaten with boiled potato, gravy and lingonberry jam.

- Knäckebröd - A crisp cracker-like bread, made mostly from rye. It is often eaten for breakfast (Swedish: frukost) in the form of open sandwiches which are buttered and then topped with caviar, cold cuts, hard cheese or messmör (cheese spread).

- Köttbullar - Meatballs made either from ground (minced) beef, or a mixture of ground (minced) beef and pork. Before cooking, the meat is mixed with breadcrumbs and finally chopped onions, and seasoned with salt, and white pepper or allspice. Köttbullar are traditionally served with boiled potato, gravy, pickled cucumber and lingonberry jam.

- Köttsoppa - A meat and root vegetable soup. Beef is normally used, but sometimes elk or reindeer is used instead. The soup is sometimes eaten with klimp, which are small simple dumplings made from wheat flour, egg and milk.

- Kroppkaka - Potato dumplings, filled with pork and onions. Served with butter or cream, and lingonberry jam.

- Lutfisk - An unusual dish made from stockfish (air-dried white fish) prepared using a long process involving soda lye (a caustic soda solution).

- Pyttipanna - Potato, onions, and sausage or ham, chopped and then fried together in a pan.

- Raggmunk - Potato pancakes.

- Smörgåsbord - A buffet-style meal, with many small dishes to which guests can help themselves. Popular at holidays and Christmas, the latter being known as "Julbord".

- Smörgåstårta - Literally translated, smörgåstårta means "sandwich cake". It is prepared from layers of buttered bread, with fillings in between the layers and a topping. The fillings and topping may vary, but egg and mayonnaise fillings are popular, and they are usually accompanied by one or more of caviar, liver paté, olives, prawns and smoked salmon. Smörgåstårta is served cold, and cut into slices like a dessert cake.

- Surströmming - Fermented Baltic herring in brine.

Some popular Swedish desserts include:

- Kanelbulle - A cinnamon-flavored pastry roll.

- Knäck - A toffee eaten at Christmas.

- Ostkaka - A baked cake made using curded milk (or nowadays cottage cheese as a substitute). Eaten with jam and whipped cream, or ice cream and fruit.

- Saltlakrits - Salty liquorice.

- Spettekaka - A hollow cake prepared by cooking on a skewer over an open fire. Served with vanilla ice cream, dark roast coffee and port wine.

Sweet Corn and Chicken Soup and Beijing Hot Sour Soup

Sweet corn and chicken soup (4 American servings; 4 Chinese servings)
1 (4 ounce) can creamed
3 cups chicken broth 1/ teaspoon salt
1 teaspoon cornstarch
dissolved in
1 tablespoon water
1/2 recipe chicken velvet
1 tablespoon ham garnish

1) Place corn in a blender and blend until smooth. Bring it broth to the simmering point.
2) Add the corn and salt and simmer 3 minutes. Stir in cornstarch mixture to thicken slightly.
3) Add chicken velvet and simmer 1 minute, stirring constantly.
4) Pour into individual soup bowls, top with ham garnish and serve.

Beijing Hot Sour Soup (4-6 American servings; 4-6 Chinese servings)

4 dried Chinese mushrooms
1/2 cup lean pork
1/3 cup canned bamboo shoots
2 bean curd cakes
1 egg
1 tablespoon cornstarch
4 tablespoons water
4 cups chicken broth
2 tablespoons white vinegar
1 tablespoon soy sauce teaspoon
1/4 teaspoon salt
1/4 teaspoon freshly ground
pepper
1/2 teaspoon sesame oil
1 scallion, minced

1) Soak dried mushrooms in hot water for 20 minutes. Squeeze do and remove stems.
2) Cut mushroom caps into thin strips. Cat pork across the grain in 1/4 inch thick slices and then in 1/8 inch wide strips.
3) Cut bean curd arcs bamboo shoots into similar sized strips.
4) Break egg in a bowl and beat lightly. Mix cornstarch ad water until well blended.
5) Bring the broth to the boil and add pork and mushrooms. Bring to the boil again, reduce heat and simmer for about 8 to 10 minutes.
6) Add the bamboo shoots and bean curd and simmer another 4 to 5 minutes.
7) Mix vinegar, soy sauce, salt and pepper and stir into soup. Stir in cornstarch mixture and cook stirring constantly until thickened. Stir in the beaten egg and remove from heat when egg threads are almost firm. Add sesame oil and scallion and serve immediately.

Pea and ham up the Lickey - addition absurd experiment

Mainline Jubilee 5687 Neptune in LMS 1946 livery tackles the lickey incline (well, 1 in 37 ish) with a can of pea and ham soup. What playing trains is all about.



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

Easy Pie Crust Recipe - Best Easy Pie Crust Recipe

Making homemade pie crust is easier than you think. Here is a basic recipe for pie crust, yes, it really has just 4 ingredients. To make your pie crust even better, before starting, chill the bowl and pastry cutter in the refrigerator. Use ice cold water for the mix.

2 cups all-purpose flour

1 teaspoon salt

1 cup shortening

1/2 cup water

Directions

In a large bowl, combine the flour and salt. With a fork or pastry cutter, cut in the shortening until the mixture resembles coarse crumbs. Stir in the water until the mixture forms a ball.

Divide the dough in half. Shape dough into balls. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll out the dough on a floured counter. Don't over work the dough.

=> Flaky Pie Crust Recipe: Five Star Flaky Pie Crust Recipe

Making a flaky pie crust is every home cooks dream. If your dough is too dry, add an extra tablespoon of water to the dough mixture. For easier handling, roll out the dough between two sheets of wax paper.

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup shortening, chilled

3 tablespoons ice water

Directions

Whisk the flour and salt together in a medium sized bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons of ice water over flour.

Toss the mixture with a fork to moisten, add more water, a few drops at a time, until the dough comes together.

Gently gather dough particles together into a ball. Wrap the dough in plastic wrap, and chill for 30 minutes before rolling.

Roll out the dough and put it into a pie plate.

=> Pie Dough Recipe: Award Winning Pie Dough Recipe

This is a great pie dough recipe to use for your special pies. For flakier crust, after turning the dough into the pie pan, put it in the refrigerator for 40 minutes, then put in the freezer for 20 minutes, then quickly add filling and bake immediately.

3/4 cup cake flour

3/4 cup all-purpose flour

1 teaspoon white sugar

1/2 teaspoon salt

1/8 teaspoon baking powder

4 tablespoons unsalted butter

5 tablespoons shortening

1 egg yolk

2 teaspoons distilled white vinegar

3 cubes ice

1/2 cup cold water

Directions

Measure the butter and shortening onto a plate, put into the freezer for 20 minutes.

Measure the cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

Take 1/2 of the cold butter and 1/2 of the cold shortening, put into food processor with the dry ingredients and pulse on and off for about 1 minute. Scrape the bowl down twice while doing this.

Take the remainder of the cold butter and cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. NOTE: Do not over process at this stage.

In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Chill mixture for 3 to 4 minutes.

Remove mixed flours and shortening from the food processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you don't want a wet dough and you don't want to over mix.

Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).

Remove from refrigerator and roll out. Double the recipe for a 2-crust pie.

Pea Soup w/Ham - My Way 1/2

I try my hand at some Pea Soup. PG



http://www.youtube.com/watch?v=vvJWq3TJj5M&hl=en

White Bean Soup Recipe With Ham Hocks : Adding Cheese & Chiles to Cornbread Recipe

Learn how to add cheese and chili peppers to a cornbread batter for aham hocks and white bean soup recipe in this southern food cooking class on video. Expert: David Postada Contact: www.thebigeasycateringcompany.com Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=1BKDwpB-FX0&hl=en