Soups and Stews

Leftover beef stew can be served over biscuits (like an open-faced hot sandwich); pour it in between pie shells to make a great pot pie. In a large stock pot, add an extra 2 to 3 cups of beef stock (or bouillon) and drop in your favorite dumpling recipe by the tablespoon.

You don't want to add the cream until you have finished cooking everything else, lest it separate. Pull the asparagus mixture off the burner, and let it cool before introducing the cream. If you cool it to room temperature, you can just add the cream directly to the pot. If you plan on serving right away, add a little of the warmish soup mixture to the cream to temper it, then after mixing, you can add the cream to the pot. (Reheating the soup with the cream is not a problem.)

it helps phillip to get warm and have a companion

well i saw on yahoo answers this quite ridiculous stew that would make you parents disown you (hamster stew) so never make that. but lamb, beef, or chicken

the main idea is just the stories told by the kids and its love relationships parents and all that jazz

This food will only last a few days. 5 days in the refrigerator if the food is stored properly. Place in an air tight container for the best results. You can transfer the food to the freezer if longer storage is needed.

This is my personal recipe, though perhaps others like it exist: 2 cups coarsely shredded Swiss Emmentaler cheese (8 ounces)

2 cups coarsely shredded gruyere cheese (8 ounces)

2 tablespoons cornstarch

1/4 teaspoon of Nutmeg

1/4 teaspoon of garlic powder

1/8 teaspoon of white pepper

1 clove of garlic cut in half

1 cup dry white wine (Neuchatel blanc) to cook with

1 tablespoon lemon juice

2 - 3 tablespoons kirshwasser (cherry brandy) 1 extra TBS for the chef (Joking).

2 loaves of Garlic bread cut into 1-inch pieces and very lightly toasted. (Or just get a frozen one and cook according to directions, and then cut into chunks). Serves 4 people with big appetites! Serve with dry Gewurztraminer or other dry white wine. 1. Combine the cheeses, nutmeg, garlic powder, white pepper and cornstarch. Mix all together well, so that the cheese is well coated and set aside. 2. Rub fresh garlic on bottom and side of fondue pot, discard the garlic and set the fondue pot aside. 3. Rub heavy saucepan with fresh garlic, then discard garlic. Add the wine. Heat to a simmer and then add the lemon juice. 3. Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, in a figure 8 pattern until the cheese is melted and creamy. Then, stir in kirsch. 4. When the mixture is all melted and creamy, transfer to the fondue pot and keep the sterno or denatured alcohol burner low enough not to burn the cheese, but high enough to keep it very warm or it will get stringy. 5. Spear the lightly toasted garlic bread cubes with fondue forks; dip and swirl in fondue with stirring motion allowing the excess cheese to drip back into the pot. If the fondue becomes too thick, stir in a bit more heated wine. 6. If you haven't speared your bread properly and it falls off into the fondue pot, then you must kiss the girl or guy (which ever you prefer) to your right! Other suggestions: Serve a green salad before the fondue, and follow up with a chocolate fondue (see dessert fondues) in which you can dip sliced fruits and date nut bread.

It is no-no in japan to pick up your rice or miso soup bowl and hold it under your chin

From the Cornell Athletics page:

"The story is that Williams was impressed by the brilliance of Cornell's red and white uniforms and later insisted that {Campbell Soup] adopt those colors for the labels on its cans. The company's original colors were black and orange. The new colors began appearing in 1899."

From the Campbell Soup Company site:

The shelf life of unopened Campbell canned products varies from 1 to 2 years. In order to experience optimal color, flavor, aroma and texture the product should be consumed prior to the end of the month displayed on the product.

The correct spelling is: Vichyssoise per Webster's Dictionary. The correct pronunciation is: VISSY - SWAZ

An East Indian soup

There are many variations but the common elements are curry spices, vegetables such as carrots and rice. You can add some chopped cooked chicken or meat. It is a very flavoursome soup that is worth the effort to make.

Carbonnade, or carbonade, is the traditional Belgian or Flemish beef stew, made with onions and dark beer which all reduces down to a rich dark sauce. It is also known as Carbonade a la Flamande (carbonade in the Flemish style).

The French equivalent of 'stew' is pot au feu - though they are not quite the same.

In the french hinterland of New Orleans they also have gumbo - again not quite the same, but similar.

• Beef
• Chicken
• Pork
• Shrimp

1. Soup has many advantages. The leftover water from boiling food contains a lot of nutrients. Using it as a broth allowed people to get the maximum nutrition from their food, which is especially important when food is scarce. It is likely that people invented soup about the same time as they began boiling food. It also provided a source of food for elderly people who had lost their teeth. This was a great advancement, which helped people live longer. And with people living longer, they had more time to pass their knowledge on to later generations, and to help with childcare.

Beef stew meat usually consists of scraps that the butcher trims off of better cuts of meat, or meat from the chuck (shoulder) or round (rear) of the cow which aren't really good for anything else, but don't contain enough fat to be ground into ground beef. When cleaning up a steak he would have waste that would otherwise be thrown away but it is still good meat which could be eaten, so they decided to throw it in a stew.

Stew meat does not have enough marbling to be eaten medium or medium rare or anything less than well done, which is what differentiates it from a steak. You've probably had tough beef stew meat. That is meat which hasn't been cooked long enough. Stew meat should be cooked for hours and hours in liquid (such as beef or veal stock) so the liquid has time to penetrate the meat and make it tender. Otherwise you end up with a piece of beef as tough as a shoe sole and about as flavorful.

It might not spoil in the sense that you can smell or taste spoilage, but it might not be safe to eat. There are no guarantees that pathogens have grown in it or that someone would get sick, but it isn't worth the risk. Discard it.

Yes chicken soup can be used as broth. More than likely the soup will already have salt in it so if your recipe calls for extra salt you might not need as much. Just add in seasonings and salt according to taste

Yes, on the low setting.

Chicken Noodle Soup - song - was created in 2006-06.

Hummus is a middle-eastern food composed of chickpeas, or garbanzo beans, and Tahini, a paste similar in texture to peanut butter that is made from sesame seeds. Hummus is typically eaten with pita or other flat bread.

To make hummus, no cooking is required -- just a food processor. You can use hummus as a sandwich spread, as a veggie dip or on crackers

Well i think the soup will probably stay the same temperature because there is more hot soup then there is cold on the little spoon,so alot of hot temperature will win the the little cold temperature.