Soups and Stews

Yes, you can. I bought one recently in Langley, BC, Canada.

It depends entirely on the packaging. In most cases including beverages, the standard 'case' is going to be 24 cans. It can vary up or down depending on the size of the cans.

***#10 cans are in packages of 6

There is no real way to remove a burnt taste. You could try diluting it with more water and then add more soup base but generally once the taste is in the soup it is very hard to remove it. The best thing to do is start again and watch it close to be sure it doesn't happen again.

From experience, potato soup will last for about 6 days. What_the_word_that_is_when_a_person_charged_with_a_crime_escapes_to_another_state

Without cream, fine. Even a little swirl of cream or yoghurt won't make much difference to a bowl of soup and will help you feel full for longer. If it's tinned soup, check the label for total fats and total sugars.

You should refrigerate chicken soup within 2 hours of cooking it. If you keep it in a covered container, the soup should stay fresh in the fridge for 3-4 days. It can be stored in the freezer for 4-6 months.

What you need: 1/2 tomato, 1/4 white onion, 1/2 cup tomato-vegetable juice cocktail, salt and pepper to taste, What you do: Puree the tomato and onion (easy to do with a blender). Transfer the mixture to a small saucepan. Stir in the vegetable juice and add salt and pepper according to taste. Bring to a boil and then let simmer for about 10 minutes.

Another Answer:

This is not so much recipe as strategy. I'll say I've seen this on TV where they roasted the tomatoes, first. I get a couple of pounds of Roma tomatoes. You can peel and seed them if you want, but I boil them in water to cover and then strain them in a food mill. Great tomato soup is also mushroom soup - saute a pound or so of white mushrooms, also an onion and 5 or 6 cloves of garlic, and put them into the strained tomato. Salt is essential to soup, but work up to the right amount or you'll get too much. Also pepper, I put a bit of oregano and thyme, but not so it's spaghetti sauce, just a hint. Some put a teaspoon or so of sugar - that's optional. I use an in-the-pot blender to chop it up somewhat, but still a bit chunky with the onions and mushrooms. Cook it maybe an hour or so, then 1/2 stick of butter in the end doesn't hurt, and basil is good, too. This makes a big 'ol pot of soup, and it's the best. The thing is the garlic and the herbs are just to give it a warmth underneath that you can barely taste - not garlicky unless that's what you want. Two optional things: If you want a creamy soup you can blend the whole thing and then strain it through a coarse strainer, and you can also add cream, but I don't think it needs it. In tomato season my wife just sucks this down, it's so good with vine ripened tomatoes.

Usually around $2.00-$4.00 but sometimes cheaper depending on the brand of soup.
Just a few dollars.

Unlike lame regular soup, Tomato Soup labels conventionally include the word "tomato", or images of tomatoes. Additionally, tomato soup typically exhibits a red coloration. If you are allergic to tomatoes, it would be wise to check the ingredients list on the label for traces of tomatoes.

Cream of Chicken condensed soup? I hate mushrooms (fungus!) so I always use cream of chicken instead. I do wish there was some way to make it myself since I can only find the mushroom kind in the stores here in France.

It does work as a healthy and motivating jumpstart cleansing diet. You can lose up to 10 pounds within 1 week although it is partly water. But this effect motivates many people to switch then to a healthier lifestyle - exercises included. Many people report that after the cabbage soup diet week they become more conscious eater and increased vegetables & fruits in their daily nutrition what in return lead to even more weight loss in the long run. If you want to try it - make sure to use the healthier versions with added protein to avoid losing your muscle mass instead of your fat depots.

Stock is made by boiling the bones of an animal while broth is made by boiling the meat and bones. Both are often flavored with herbs and vegetables like onion, carrot and celery. Both can have salt or seasonings added. Both can be used interchangeably.

Irish stew is a traditional dish that dates back hundreds of years. An Oxford companion to food from about 1800 mentions it, but the dish certainly predates that.

about 10 euros

1. Salty chicken soup helps with diarrhea symptoms by increasing the body's ability to absorb water. Proteins, starches and grains increase the body's ability to absorb salt and water during digestion. The protein,salt and grains act as a solute to stimulate H20 absorption

oysters, butter, milk/cream, salt and pepper, and hard boiled eggs....anything else is to your own taste.

Ingredients are

2 red onions

2 celery stalks

2 carrots

3 cloves garlic

half a fennel bulb

1 litre veg stock

2 small courgettes

one glass of wine

400g can of borlotti beans

large handful of wholewheat pasta

500g spinach

olive oil

fresh basil

2 cans of plum tomatoes

- density
- viscosity
- color

The question is impossible to answer, because humankind has been making beef stew - or the equivalent with other meats - since prehistoric times.

Yes, absolutely, you can cover simmering chicken stock. Covering the stock will keep more of the heat in the pot and possibly allow you to reduce the heat setting on the burner. But I would recommend for safety's sake that you make sure there isn't so much stock in the pot, and so much heat, that the stock could expand and "boil" over the edge of the pot. You should also remember to periodically remove the lid and check to make sure that too much of the liquid hasn't evaporated -- if anything burns or scorches, you'll never get that acrid taste out of your stock. And most importantly, when you lift the lid, lift the side AWAY from your face FIRST, so that any escaping steam and heat is directed away from you, and not right towards you.

different people have different taste buds .. i think that broccoli is very nutritious and it is kind of like water .. there is a taste there .. but you cnat explain it .. (its a good taste) ... even my 9 year old loves broccoli .. and she is a picky eater!!
Broccoli tastes like carrots but softer and drier. They are really good and if you like salads, carrots, or cauliflower you will like them.

It depends how long the food was left out of the fridge. Foods much reach the temperature of 40 or 140 degrees within 4 hours in order to stop the formation of bacteria from causing the food to become hazardous. So if you cooked the stew and it stayed over 140 degrees you're fine. If it dipped into the danger zone, between 40 and 140 degrees, and was in that zone over 4 hours then you could have a problem. Of course, when it doubt, throw it out. Food poisoning is no laughing matter and can easily put you in the hospital.

No.

Tomatoes are acidic.

Yes it is. Any vegetables and fruits are. Here are some more rules:

It is very complicated to explain. Every food has its own rules. Milk cant be mixed with meat, and fish cant be eaten with meat. Most people wait 30 mins after eating dairy before eating meat, and 3 hours after meat before dairy. Even if food is kosher it must be prepared with uncontaminated supplies to remain kosher. Birds can't be wild birds and fish need to have fins and scales. Animals need to have split hooves and they need to chew their food twice like cows. After following these rules one must properly kill an animal with a flawless knife, with a sudden move, so the animal don't feel any pain. Then the lungs must be checked for diseases and many other body parts as well. Vegetables often need to be soaked in vinegar to kill and remove insects.

There are many other conditions that need to met as well but these are the basics.