Soups and Stews

just dont add beans

Because the soup wouldn't taste very nice without it. Since canned soup isn't made with very high quality ingredients, and time to make it is limited, corners are cut. To achieve a decent flavour, the soup will need a lot of salt.

You put into bowl then rap bowl with Sarun rap or plastic rap make sure the rap can go under the bowl because it will come off during cooking put in microwave for 3 min and enjoy your food

It could be. If the soup is really smelly and has a bad texture, it has probably undergone microbial degradation while it's been in the fridge. Most spoilage organisms are not dangerous but there might also be some pathogens lurking, so be careful to heat up the soup very well to kill any dangerous strains.

Chowder is a rich creamy soup that can have seafood as the main ingredient.

more broth

Chicken Marengo

The One Who Made a Stew of his son, was Tantalus, who tried to please the gods with his greatest gift. Pelops, his son.

My cookbook, Twelve Months of Monastery Soups (auth is Brother Victor-Antoine d'Avila-Latourrette) says: " In France, the carrots grown in the vicinity of Crecy have the reputation as best and the tastiest in the whole country -- hence the name given to the soup. From France, the soup crossed the Channel into England, where it has become part of the national folklore. According to an old tradition dating back the the 14th century, loyal Britons should eat carrot soup or "potage de Crecy" on the anniversary (August 26, 1346) of the battle of Crecy, a legendary victory of the English over the French in the the Hundred Years' War. "

*** This is copyrighted, so better check him before you use the quote.

By the by, there is a fine painting by Julian Story of "The Black Prince at the Battle of Crecy" at the Savannah, Georgia Museum of Art.

Well you would have to taste it to know what it taste like.

It's impossible to describe. Mostly positive feedback.

Probably, but it won't be very good. It would be better to scoop a little out at a time in a separate bowl and heat that up, but not the whole thing. Hope this helps!

MB advice

Yes, you can eat stew. A stew is a mixture of ingredients for which there are a larger variety of recipes. It is generally served hot.

1. It is a thick (often creamy) soup
2. Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.
3. It is a French soup usually pureed and often thickened with cream or egg yolks.

In japan Oden is a hearty stew!

The protein in the milk has cooked, creating solid lumps. A solution, if it's cream of potato soup, is to put it all in the blender. You may have to process it in batches. That should take cre of the lumps. Next time, heat cream soups more gently. C ook at lower heat all you did was curdle the milk when you added it. If you warm the milk before adding it will not curdle You could use creme fraiche the next time you need to add cream to a hot mixture. It will not break down like regular creams or milk. There are recipes on line as to how to make it - pretty simple or perhaps your local store carries some. If you thickened your soup with flour or corn starch, the white lumps could be undissolved lumps of the corn starch or flour, it has happened to me. Make sure you dissolve your thickener completely in warm milk or broth before adding it to your soup. Jenny If your recipe uses milk it will curdle. Either make a roux or stir 2 tablespoon corrnstarch into a 1/4 Cup of COLD milk (from the recipe) before adding it to your soup (about 4-6 cups of soup). Bring to a boil to cook the starch and serve.

Lots of cold water as quickly as possible.

Yes just by 1/16 for the room of the lid

A pot, chopping board and veg. knife.

Since a tureen is a serving dish for soup, then the analogy likely refers to a serving dish for meat. Perhaps platter is the word you're looking for.

Yes, you can put them in the stew or soup with out cooking them first. You should add them about 10 minutes before the stew or soup is finished because if you put them in too early, they will get tough and chewy.

A typical recipe for shark fin soup will include shark fin, mushroom, chicken breast, wine, ginger, chicken broth and soy sauce. Like all recipes there can easily be modifications made for a personalized taste.

if youre asking does it taste good then yes but it tastes better w/Tapatio hot sauce the bottle has a picture of a mariachi but if you mean if is it bad for your health than no only if you dont cook it

clam chowder

The stew isn't going to taste very good if you do. If the pieces are large enough, try removing the freezer burned spots first. Then cook up a small portion of the meat for a taste test. If it passes muster, then you might be able to use it with better results.

Animal crackers are sweet, so most people would think that they're better in milk than in soup. Goldfish crackers and saltine crackers, however, are delicious in soup.