White Bean n Ham Soup Recipe

floopis.com Get YOUR Free Cookbook Before They Run Out.



http://www.youtube.com/watch?v=5gCMa2j29LU&hl=en

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.



http://www.youtube.com/watch?v=DzjDad3_M5Q&hl=en

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.



http://www.youtube.com/watch?v=2VH_TbB_B0o&hl=en

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.



http://www.youtube.com/watch?v=AuX7SqrPs80&hl=en

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



http://www.youtube.com/watch?v=afj1yxee4Z0&hl=en

Hurst's HamPeas Soup (Old Commercial)

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



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

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



http://www.youtube.com/watch?v=W467s3xvF6U&hl=en

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 ...



http://www.youtube.com/watch?v=0FyiQC68Dfs&hl=en

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.



http://www.youtube.com/watch?v=NmsCW4zQKhU&hl=en

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.



http://www.youtube.com/watch?v=nv2Ij_yWXc4&hl=en

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



http://www.youtube.com/watch?v=RjaT4Hhm33A&hl=en

Ham Bone Soup day!!!!!

This video was uploaded from an Android phone.



http://www.youtube.com/watch?v=wLnB6VKxC-0&hl=en

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 ...



http://www.youtube.com/watch?v=AvhcDv1rRFg&hl=en

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.