Soups and Stews

chinese did it.

Put the soup bowl on a plate and then put the spoon on top of the right side of the plate. That's simple.

If it's in a can, there should be an expiration date. If it homemade I would say about a week in the fridge. If it's been in there longer, take a whiff and stir it around. I wouldn't keep it for too long though.

1 million

Thank you , DR. Evil , but inaccurate which is a good term to use for this question, since the number can vary due to the way the noodles are added to the soup , and the size of the serving . Maybe contact the maker they usually have taken the time to check on these things . They would prbably give a number -number.

soups with a white color base like Zupa Toscana that the Olive garden makes, made with heavy whipping cream

Yes, salad is often used as the starter course.

In Spanish a cold soup is known as 'Gazpacho'. normally a cold tomato soup.

That depends on what happened to the soup before it was refrigerated and the temperature of the refrigerator.

Use it up within a week. If that's not going to happen, consider freezing it.

The top half of a Campbell's Soup label is mostly red.

The original colours are red on the top half and white on the bottom half, other varieties are yellow and blue.

It depends on what you mean. The top half of the label is usually red, with a golden seal; the can is silver; and the soup can be any color from red to yellow to gray.

In almost all circumstances, you could swap out parsnips and turnips (or vice versa) with any other starchy vegetable, and you would find no real flavor difference. Some starchy substitutes you could use are multiple varieties of potatoes and beans, lentils, and yams.

The capacity of a soup bowl varies; it can hold anywhere from 230ml (8oz) to 500ml (half a litre, or 16oz), and might hold more, or less, depending on style and use.

French onion soup bowls are always large.

Yes, you do. Boil the chicken until it is no longer pink in the center and the juices run clear when pierced with a fork. Remove the meat from the liquid and allow to cool. Once cool, pull the meat off the bones and add to the soup. You can use the liquid it was cooked in, (the broth) as the liquid for the soup.

Actually, there is no real difference except for price! If you pour a bowl (shallow as it's served in restaurants) into one of their "soup cups" the bowl will fill the cup! So, the difference is about $2!!

What is the mass of a pinapple

sweet corn and spring onion soup

sweet potato ginger soup

sweet corn crab soup

squash curry soup

spiked pumpkin soup

shrimp tortellini soup

shrimp rice soup

shrimp potato soup

senatorial bean soup

The Campbell Soup Company was founded in 1869 by Joseph A. Campbell and Abraham Anderson. When it was founded, the Campbell Soup Company sold not only soup but canned fruits, vegetables, jelly, condiments, and minced meat.

Years (10) ago, I used to make a very tasty recipe for Salmon Pie. Salmon, potatoes, corn, and whatnot were baked inside a pie crust. I went online and searched for recipes. There were a lot; here are a couple. It tasted soooooo good, unbelievable, but it often gave me gas (boooo): http://www.cooks.com/rec/doc/0,1717,159161-244200,00.html http://allrecipes.com/Recipe/Salmon-Pie-I/Detail.aspx

You can thaw frozen chili con carne as well as other soups and stews by placing it frozen in a saucepan. Add enough water to just cover the bottom of the pan and turn the burner on low. Stir it around occasionally and turn it, to help it thaw all around. Once it has thawed, turn your burner up a bit and stir while it's heating. You can also thaw it in the microwave in a covered microwave-safe dish.

Yes, the temperature is within the correct range.

My gallbladder had been removed 14 years or so ago. I had a 16 oz steak last night. My intestines are gurgling, and I will have some awkwardness in my digestion for the next day or two because of the fat in steak, but I'll be fine.

- stimpy77

grams, the standard can size is around 400 grams

If the chicken stew is homemade the calorie content is determined by all the ingredients that go into the stew and the quantities of those ingredients. Please feel free to ask the question again and include more details. Alternatively, for the calories in chicken, and the calories in vegetables, see the page links, further down this page, listed under Related Questions. However, if the chicken stew is a ready-made meal, the calorie content is listed on the container.

no,no,no

Another answer would be it depends on the type of soup , and what constitutes a meal. Some hospital patients can't eat solid foods , so a consomme( clear brothy soup) is eaten this provides some nutrients, most if the consomme is made with meat and vegetables , or what a doctor would prescribe as far as food allergies go. But many people around the world eat some kind of soup as a meal. made with nutritious ingredients , can satisfy almost all of ones requirements for a healthy meal. One example would be beef barley soup, made with vegetables , tomatoes, barley and beef, is about as close to a well rounded meal as you can get.

It is called pea wack soup because wack refers to friendly soup. back in the 1970's it was called pea wack soup as a whole street would sometimes contribute to the meal and share it around family and neighbours. Basically meaning Pea(Pulse) wack(friendly) Bread Broth(soup)