Bring Out Your Soups and Stews!
zabby17
15 years ago
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gran2
15 years agolast modified: 9 years agoannie1992
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Presssure canning soup recipes
Comments (14)Thanks, Dave. Homemade soy milk is soy beans plus sugar. Is there any reason why this couldn't be added before canning? If for no other reason than it has never been tested. So you have no way of knowing the effects it would have on pH (although it would be an additional low-acid ingredient), on heat penetration, on the density, or even how the flavor would be affected by the pressure and high temps. Ever tasted soy milk that was pressured canned at 240 degrees for 45 mins or so? Plus it isn't needed in the recipe. It it an add after opening ingredient. Dave...See MoreRoasted garlic and tomato soup addition?
Comments (7)brokenbar posted this one on bring out your soups and stews. Roasted Pepper & Tomato Soup 2 sweet red peppers 6 cups tomatoes, chopped (2 - 28 oz. cans, undrained) 2 tablespoons sugar 2 cloves garlic salt pepper 1/4 cup heavy cream 4 tablespoons butter 1 yellow Bell Pepper cut into rings (garnish) Sour Cream (garnish) Grill the peppers, turning frequently, until blackened all over. Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. Puree peppers and tomatoes in a blender or food processor. Strain out seeds. I use my own jars of tomato sauce that has no seeds. Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter. Simmer uncovered for 15 - 20 minutes. Remove from heat. Set pan in ice water and gradually whisk in butter. Cool, cover and refrigerate overnight. Next day, heat gently, garnish with yellow bell pepper ring with a dollop of sour cream inside ring and serve. Note: This soup is quite mild. Some people might like to add a little zing, like maybe a dash of Tabasco....See MoreWhat is the difference between soup and stew?
Comments (35)Renee, I think Rachel Ray is too "cute" for my taste and I can't watch her for long, but Ashley and Amanda both like her, maybe it's the age thing? Anyway, I could listen to her more comfortably if she'd stop with the little abbreviations and nick names and cook something. And how in the world is "sammie" shorter than sandwich, they both have two syllables, geez... Now, please note that I said the girls like to watch her show. They've never cooked a single one of her recipes, they both say she has too many ingredients to ever make anything in half an hour. As for Soup v Stew, here's what "LaRousse Gastronomique, The world's Greatest Culinary Encyclopedia" has to say. Yup, I have it right here, the boss bought it for me for Christmas! Soup: A liquid savory food served at the beginning of a meal or as a light meal in itself. There are many soups which make a heavy meal, including Italian minestrone and chunky seafood chowder. Originally in France the soupe was the piece of bread on which was poured the contents of the cooking pot (potage). Soupe and Potage are now often synonymous.... Stew: The term stewing means long slow cooking in liquid. This may be done on the stovetop or in the oven. In either case the heat should be low enough to prevent the liquid from doing more than barely simmering. Ingredients are covered with liquid and a generous portion of flavouring ingredients, such as root vegetables. Stews should be always be rich, an intensity resulting from the mingling of flavors, extraction of juices and breaking down of connective tissue and gelatinous substances. The extended cooking time usually results in significant evaporation... In other words, I don't know. (grin) Annie...See MoreYour Best Brunswick Stew Recipe Please
Comments (14)I love Brunswick Stew. The first time I had it was when we lived in Durham, NC and always got it with the barbeque at our favorite place. I use the recipe in Fanny Farmer Boston Cooking School, though I only use chicken, not the squirrel or rabbit suggested. Brunswick Stew Vary this famous Southern dish in many ways. It is often made in huge quantities for an out-of-doors get-together and can be made of squirrel and rabbit as well as stewing chicken. Sometimes pork spare-ribs and pieces of stewing beef are cooked with the chicken, and other vegetables are added, such as green beans, okra, diced potatoes and peas. Cover with boiling water 1 stewing chicken, cut in pieces Cover and let simmer over low heat for 45 minutes. Add 2 teaspoons salt Cover and continue cooking until tender (about another 45 minutes). Take out the pieces of chicken. Remove the bones and cut the meat in l-inch pieces. Put back in the kettle and add l can condensed tomato soup, 8 tomatoes or l cup canned tomatoes (I use diced tomatoes) I onion, sliced thin l cup green lima beans 3 potatoes, sliced thin l tablespoon sugar Salt and pepper Cook until the beans and potatoes are tender. Add I cup corn, cut from the cob, or canned whole-kernel corn 1/4 pound butter Cook 5 minutes. Serves 6 to 8....See Moredgkritch
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