Soups and Stews

Basic clear soup or Osumashi

1/4 cup dried shrimp

3 cups water

1 TBL soy sauce

1 Tsp salt

1/4 tsp MSG (

Ajinomoto)

Place shrimp in cold water and boil over low heat for35-40 minuts. Strain. Bring broth to boil, add salt, soy sauce and MSG. Serves 5-6

lobster

Ox tail soup is a popular dish in England and Ireland. Many other cultures use ox tails, some in soup, but not necessarily.

There are many recipes for stews with a large variety of ingredients.

Oh, dude, everything has an expiry date, even dry soup mix. Like, sure, it won't grow legs and walk out of your pantry, but it might lose its flavor and freshness over time. So, check the package for the expiry date, unless you're into surprise flavors from the past.

Ha! almost fooled me. Trick question, right?

The answer 5 hours

Will it still be OK to eat? Yes Stew, while better in the fridge will not suffer from a five hour rest at room temperature and may even taste better now that the flavors have had a chance blend. It will not last forever, so store it in the refrigerator.

Cream soup is a normol soup but puree soup has more efor more things that cream soup dont have.

add a little half and half or milk

Soup is not watery. Sauce is very watery.

Campbells soup, like most other brands, do not advertise their special recipes. Otherwise, no one would have the need to purchase theirs.

a veloute soup is based off a roux but much thicker

Yup.

Usually chicken but sometimes it can be mixed meats depending on the establishment.

Gazpacho is a cold soup.

Chicken and rice soup should be good for 3 to 4 days refrigerated.

tomato, sweet corn, oxtail, bird's nest, chimney and french onion.

Well chicken noodle soup is ok fo dog once in a while but since it has a high amount of salt is might want to add at least half a cup of water along with the soup to reduce the amount of salt.

Only if less than 2 days old. More than 2 days without being refrigerated is not good.

I would put enough water to just to cover the meat, add whatever seasoning salt/garlic n onions.Cover your pot on a very low flame until the water evaporates. bout an hr.chck for tenderness,if it isn't as soft add more water till the water evaporates again.when the water is gone just let the meat get some color( a sear) then bake,broil,grill or fry!

Yes, the can is recyclable in most municipalities because it is made of steel.

The lid is made of a steel with an aluminum tab. It is also recyclable in most municipalities, but please check with your local authorities.

Try adding salt. You can also add extra tomatoes. Cheese and croutons are some great toppings to the soup that can mask the sweetness of the soup.

For serving soup, use bowls or mugs. For cooking soup, any sauce pan, dutch oven or stock pot large enough to hold the amount of soup you are cooking is fine. To store soup in the refrigerator or to freeze it, put the soup in an airtight container suitable for the fridge or freezer.

The ham bone should be safe refrigerated for about 3 days. A good alternative is to freeze it. When you're ready to make the soup, you can just put it in the soup frozen and it will thaw in the soup.

If they have been in the fridge all this time and haven't started to ferment, they might be OK to cook - but the results could be mushy.

you could, but it is a waste of money, the best cut for stew is the cheapest meat would be a blade or a pot roast, cut it up yourself ( saves money) the reason for this is that a stew takes a longer time to cook, so an expensive cut of beef does not, also a cheaper roast is tastier when cooked longer, and of course more tender.