Cabbage Soup Diet ©Skinnybitch.Net 8 Alternative Recipes
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Soup Recipes Index
Soup Soup Recipes Index ● Chowders : INDEX ● ``Cream of'' Soups : INDEX ● Hot and Sour Soups : INDEX ● Lentil Soups : INDEX ● Peanut Soups : INDEX ● Potato Soups : INDEX ● Avgolemo : COLLECTION ● Baked Potato Soup ● Bean Soups : COLLECTION ● Beef Barley Soup ● 2 Beer Cheese Soups : COLLECTION ● Borscht : COLLECTION ● Buendner Gerstensuppe (Barley soup) ● Busecca Ticinese (Tripe soup with garlic bread) ● Cabbage Soup ("Of Cabbages and Cod") ● Callaloo soup ● Chicken Soups : COLLECTION ● Cockaleekie Soup ● Curried Corn and Shrimp Soup ● Curried Pumpkin-Apple Soup ● Diverse Soups : COLLECTION ● Double Coriander-Ginger Cream Soup ● Egg Drop Soup ● Farmworkers' Chile Soup, Rosebud Texas 1906 ● French Onion Soup (1) ● French Onion Soup (2) ● Green Soup ● Jalapeno Cheese Soup ● Leek, Potato, and Spinach Soup http://www.cs.cmu.edu/~mjw/recipes/soup/index.html (1 of 2) [12/17/1999 12:01:27 PM] Soup ● Lemongrass Soup ● Miso Soup (1) ● Mom's Vegetable Soup ● Mullagatawny Soup (1) ● Mullagatawny Soup (2) ● Noodle Soup(Ash-e Reshteh) ● Pepper Soups : COLLECTION ● Posole : COLLECTION ● Pumpkin Soup ● Pumpkin Soup - COLLECTION ● Quebec Pea Soup / Salted herbs ● Quick & Dirty Miso Soup ● Reuben Soup ● Smoked Red Bell Pepper Soup ● Soups With Cheese : COLLECTION ● Split Pea Soup ● Squash and Orange Soup ● Sweet & Sour Cabbage Soup ● Posole : COLLECTION ● Tomato Soups / Gazpacho : COLLECTION ● Tortellini Soups : COLLECTION ● Two Soups (Stephanie da Silva) ● Vegetable Soup ● Vegetarian Posole ● Vermont Cheddar Cheese Soup ● Watercress Soup amyl http://www.cs.cmu.edu/~mjw/recipes/soup/index.html -
Excerpt from Encyclopedia of Jewish Food
Excerpt from Encyclopedia of Jewish Food Borscht Borscht is a soup made with beets. It may be hot or cold and it may contain meat or be vegetarian. Origin: Ukraine Other names: Polish: barszcz; Russian: borshch; Ukranian: borshch; Yiddish: borsht. Northern Poland and the Baltic States are rather far north, lying in a region with long dark winters, a relatively short growing season, and a limited number of (as well as sometimes an aversion to) available vegetables. During the early medieval period, eastern Europeans began making a chunky soup from a wild whitish root related to carrots, called brsh in Old Slavonic and cow parsnip in English. Possibly originating in Lithuania, the soup spread throughout the Slavic regions of Europe to become, along with shchi (cabbage soup), the predominant dish, each area giving the name its local slightly different pronunciation. In May, peasants would pick the tender leaves of the brsh to cook as greens, then gather and store the roots to last as a staple through the fall and winter. Typically, a huge pot of brsh stew was prepared, using whatever meat and bones one could afford and variously adding other root vegetables, beans, cabbage, mushrooms, or whatever was on hand. This fed the family for a week or more and was sporadically refreshed with more of the ingredients or what was found. The root’s somewhat acrid flavor hardly made the most flavorsome of soups, even with the addition of meat, but the wild roots were free to foragers; brsh was one of the few vegetables available to peasants during the winter and provided a flavor variation essential to the Slavic culture. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
Your Meal Plan
Your Meal Plan 2018-10-21 to 2018-10-27 To make changes or re-build this plan, log in at www.EatThisMuch.com Jump Grocery Oct Oct Oct Oct Oct Oct 26 Oct 27 to List 21 22 23 24 25 If these links don't work, scroll to the bottom to make sure the whole email is loaded. Sunday, October 21 7140 Calories • 789g Carbs (124g Fiber) • 357g Fat • 268g Protein LUNCH DINNER BREAKFAST 5673 Cal 679 Cal 788 Cal Vegetable Prep for Week Instant Pot Unstuffed Blue Berry Banana Baked 1 serving • 508 Cal Cabbage Soup Oakmeal Full recipe | 2 serving • 679 Cal 2 serving • 788 Cal (Make 4 serving , eat 2 serving Full recipe | Hummus - Prep for Week now, save 2 serving for 6 serving • 1616 Cal leftovers) Full recipe | Full recipe | Asparagus Tomato Feta Salad - Prep for Week 6 serving • 1436 Cal Full recipe | Rice - Prep for the week 4 serving • 1585 Cal Full recipe | Tzatziki - Prep for Week 4 serving • 528 Cal Full recipe | Monday, October 22 2532 Calories • 106g Carbs (41g Fiber) • 129g Fat • 242g Protein LUNCH DINNER BREAKFAST 679 Cal 1163 Cal 690 Cal Instant Pot Unstuffed Asparagus Tomato Feta Pumpkin Spice Protein Cabbage Soup Salad - Prep for Week Shake 2 serving • 679 Cal 2 serving • 479 Cal 2 serving • 690 Cal (Leftovers, eat 2 serving) Full recipe | Full recipe | Full recipe | Stove Top Chicken 2 serving • 684 Cal (Make 4 serving , eat 2 serving now, save 2 serving for leftovers) Full recipe | Tuesday, October 23 2792 Calories • 178g Carbs (70g Fiber) • 143g Fat • 209g Protein LUNCH DINNER BREAKFAST 1656 Cal 486 Cal 650 Cal Stove Top Chicken Greek -
Soups at Southport
SOUPS AT SOUTHPORT A Migrant Centre Community Initiative SHARING CULTURES BUILDING FRIENDSHIPS BRINGING COMMUNITIES TOGETHER SOUPS AT SOUTHPORT Soups at Southport © 2016 The Migrant Centre Organisation Inc. All rights reserved. No part of this publication may be reproduced, stored in or introduced into a retrieval system or transmitted by any form or by any means (including electronic, mechanical, photocopying or recording or otherwise) without the prior written consent of the publisher. SOUPS AT SOUTHPORT Foreword Message from the Minister Message from The Migrant Centre Organisation Inc. The Queensland Government was pleased to fund the Soups at Southport event In 2014, The Migrant Centre launched a small project called Soups at Scar- delivered earlier this year by The Migrant Centre Organisation in recognition of borough (our Head Office is located at 91 Scarborough Street) to celebrate the the importance of intercultural connections to a harmonious, united and cohesive diverse and delicious flavours of soups that were shared with us by members community. and clients who have come from all over the world to make Australia their home. Photos of our soup lunches were posted on our Facebook page and we This Soups at Southport Community Recipe Book is the culmination of the contri- received many requests for recipes. In response to the growing interest in glob- butions made by people from more than 30 different cultural groups. al cuisine—and particularly for healthy food—we started to collect recipes for The Queensland Government is committed to supporting the continued growth publication. and development of Queensland’s strong multicultural society – it is who we are. -
Entice Your Guests with Exciting, Globally-Inspired Soups
Entice your guests with exciting, globally-inspired soups. Inspiration to Build Business SOUP AROUND THE WORLD Over 60% of guests are dissatisfied with their soup,1 and more than half are looking for a wider variety of soup flavors.2 Guests are still interested in soup— they’re just looking for more options. Soup Around the World uses products from Knorr® and LeGoût® to make soup an exciting journey for guests. Whether it’s a globally-inspired stew or a regional favorite—at the core, guests want to be excited about their soup choices. Table of Contents As guests seek exciting flavors and bold menu options, Soup Around the World can help you answer their requests. Look to this guide for recipe inspiration and promotional ideas. You’ll be surprised how easy it is to take guests on a journey that excites and inspires them while helping you sell more soup. 4 Promotion Ideas and Inspiration 6 France 9 Germany and Sweden 11 Greece, Italy and Hungary 14 Japan 16 India 17 USA and Mexico Promotional Ideas and Inspiration USA While guests are intrigued by global flavors, it’s important to note that MEXICO FRANCE GERMANY SWEDEN they’re also excited by the prospect of an authentic experience. If you want to promote global offerings, tie them to their origin. Theme nights are a great way to encourage buzz around your dishes, and they’re the perfect way to bring an authentic ambiance to your location. Some restaurants’ global theme nights have reservations booked weeks in advance because guests are so excited by the idea of participating in something “global.” Want to promote a French dish? Host a theme night with French impressionist paintings, Parisian café music and traditional French sides like baguettes. -
St. Petersburg Cuisine Menu
Examples of traditional dishes of St. Petersburg cuisine recommended by experts Soups Shchi (fresh cabbage soup) 3 pounds of brisket to cook the broth without roots, a head of cabbage (depending on size) to be cleaned from damaged leaves and core, cut into small pieces, pour over boiling water and throw back on the colander. Put the cabbage in a saucepan with finely chopped carrots and parsley, pour the fatty broth and simmer until soft, adding broth as boiling. When the cabbage is done, place it in the pan with the broth, boil and season the soup with two tablespoons of flour diluted in cold water or mashed with sour cream. If it is filled with flour, then put 5 whole peeled raw potatoes in the soup and cook them until ready. Before serving, put 1-2 tablespoons of sour cream and necessarily green dill or parsley. Separately apply sour cream. Sour shchi 2 pounds of sauerkraut dipped in boiling water, put a large onion, 2 bay leaves, 10 pieces of bitter, 10 pieces of English pepper, 8 dry white mushrooms, well washed. Boil well. Then pour a handful of barley groats, washed in cold water, and cook everything under the lid until ready. Pour in the vegetable oil, well fried with finely chopped onion. Serve the potato porridge, also mixed with fried onion in vegetable oil. Shchi full " Pushkin" 750 g. of beef, 500 grams of sauerkraut, 4-5 dry white mushrooms, 0.5 cups salted mushrooms, 1 carrot, 1 large potato, 1 turnip, 2 medium-sized bulbs, 1 root of parsley and celery with herbs, 1 tablespoon of dill, 3 bay leaves, 4-5 cloves of garlic, 50 g butter, 8 peas of black pepper, 4 tablespoons sour cream, salt. -
Souper Pork: the Basics of Soup
Souper Pork: The Basics of Soup FAMILY & CONSUMER SCIENCES LESSON PLANSSouper Pork 1 Pork Chop Noodle Soup https://www.yummly.com/recipe/Pork- Chop-Noodle-Soup-2249011 GRADE LEVEL: High School Culinary Classes LESSON OBJECTIVES: LESSON LENGTH: 4 class periods The student will: (45 minute class periods) • List different cuts of pork and NATIONAL FCS STANDARDS: identify what soups the cut of • Prepare various stocks, soups, and sauces using safe handling and professional preparation tech- pork could be used in. niques. • Students will identify the • Demonstrate food safety and sanitation proce- nutrients found in pork. dures. • Prepare food by using the FOOD SERVICE SKILLS CERTIFICATE COMPETENCIES: appropriate procedures and Performance will be successful when employee: techniques specified in the pork - Costs out a recipe accurately soup recipes. - Prepares and stores soups following established food service standards and procedures. - Describes menu items. - Competencies 2 Souper Pork Day 1 Activity: K-W-L INTRODUCTION • Ask students- How many different types of soups - What is your favorite type of soup? - What do you know about soup? are students able to list? - What do you want to learn? - What does it mean to make soup from Use PowerPoint slides provided to scratch? • Make a K-W-L diagram on the discuss varieties of soups. whiteboard (flip chart, etc.) for your students and fill in 1 or 2 examples for This lesson includes Q & A about “What I Know” and “What I Want to Learn”. cuts of pork plus cooking methods. • Students work with a partner to discuss additional ideas for K-W-L chart and record on their worksheets. -
Soup & Chowder Recipes
The Creative Homemaking Guide to Soup & Chowder Recipes by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers cleaning hints, a recipe database, tips to organize your home, home decorating, crafts, message boards, and much more! For more downloads, visit Creative Homemaking today. You can view these booklets online, download them to your computer and print them out, download them and include them on your own web site, and/or e-mail them to your friends! Available downloads: muffins, quick breads, zucchini, holiday, crock pot, cake, Jello, casserole, zucchini, make-it-yourself household cleaning products, party games for kids, monthly and weekly meal planners, camping supply checklist, and more. Download more booklets from http://www.creativehomemaking.com/download.shtml Sign up for our free weekly newsletter: http://www.creativehomemaking.com/newsletter.shtml Copyright 1998-2005. Creative Homemaking – http://www.creativehomemaking.com All rights reserved. This booklet may be freely distributed in its original form. No part of this booklet may be reproduced in any manner without written permission from Creative Homemaking. This booklet was published by Creative Homemaking, P.O. Box 4340, W. Richland, WA 99353, USA. E-mail: [email protected] Cream of Broccoli Soup 1 can cream of mushroom soup 1 stalk celery, chopped (optional) 3 cloves garlic, minced 1 bunch broccoli, cut into small pieces 3 tbsp. butter 2 tsp. Mrs. Dash seasoning 1 c. onion, finely chopped Melt butter in large saucepan. Cook onions, garlic, and celery for about 5 minutes. Add broccoli and enough water to barely cover the broccoli. -
4-> BREAKFAST LUNCH DINNER M Donuts / Assorted Muffins Split Pea
AFRH - W / MASTER MENU / M -1, 2020 CYCLE FOUR - REGULAR LINE 4-> BREAKFAST LUNCH DINNER M Donuts / Assorted Muffins Split Pea Soup Chicken Noodle Soup O Oatmeal / Grits Chicken Noodle Soup Split Pea Soup N Eggs to Order Enchiladas Sliced Deli Roast Beef Eggs - Scrambled / Hard Boiled Roasted Pork Loin w/Apples Curry Chicken w Rice French Toast Mash Potatoes w/ Pork Gravy Roasted Plantain Pork Bacon German Blend Vegetables Brocolli Florets 10-May Biscuits / Sausage Gravy Refried Beans Cauliflower Florets 2021 Dinner Rolls Yeast Rolls / White & Wheat Bread T Donuts / Bran Muffins Cream of Broccoli Soup Navy Bean Soup U Navy Bean Soup Cream of Broccoli Soup E Oatmeal / Cream of Wheat Chicken Salad Sliced Deli Turkey S Eggs to Order Corned Beef / Horseradish Sauce Lemon Baked Fish Eggs - Scrambled / Hard Boiled Buttery Parsley Potatoes Buttered Parmesan Egg Noodles Creamed Chipped Beef Sautéed Cabbage Club Spinach 11-May Lyonnaise Potatoes Sautéed Carrots California Blend 2021 Biscuits / Country Gravy Corn Muffins / Cornbread Dinner Rolls / White & Wheat Bread W Donuts / Assorted Muffins Corn Chowder Kielbasa Cabbage Soup E Coffee Cake Kielbasa Cabbage Soup Corn Chowder D Oatmeal / Grits Assorted Crust Pizza Slices Philly Steak & Cheese Sub Eggs to Order Corn Dogs Fish & Cheese Sub Eggs - Scrambled / Hard Boiled Steak Fries Pork Bacon Sautéed Squash Mushrooms & Onions 12-May Hash Browns Sugar Snap Peas Coleslaw 2021 Biscuits / Country Gravy Yeast Rolls T Donuts / Bran Muffins New England Clam Chowder Minestrone Soup H Cinnamon Rolls Minestrone -
Clam Chowder
Clam Chowder Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 0.50 lb. Bacon, small diced 0.75 lb. Onions, small diced 0.50 lb. Celery, small diced 3.00 lbs. Clams, chopped and Juice (one No. 5 can) 2.00 lbs. Potatoes, cooked and diced ½ cup Chopped parsley Preparation 1. Prepare LeGoût® Cream Soup Base according to package directions. 2. In a separate pot, render bacon until crispy. Add onions and celery and sauté until the onions are translucent. 3. Add the clams in juice, LeGoût® Cream Soup Base and potatoes. 4. Bring to a simmer and simmer 5 minutes. 5. Finish with chopped parsley. Yield: approximately 7 quarts. ©2013 Unilever Food Solutions. LeGoût® is a registered trademark of the Unilever Group of Companies. Classic Cream of Tomato Soup Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 4 cups Tomato paste 2 ½ cups Hellmann’s® Ketchup 2.50 qts. Tomato juice 3 Tbsp. Knorr® Caldo de Tomato ½ tsp. Ground thyme 1 ¼ tsp. Garlic powder ½ tsp. Ground ginger 1 ¼ tsp. Celery salt Preparation 1. Combine all ingredients and heat to serving temperature. Serve with croutons and chopped parsley. Yield: 2 ¼ Gallons ©2013 Unilever Food Solutions. LeGoût®, Hellmann’s® and Knorr® are registered trademarks of the Unilever Group of Companies. Cream of Spinach Soup Ingredients Amount Measure Ingredient 1 Package LeGoût® Cream Soup Base, prepared 1 Onion 16.00 oz. Spinach, chopped (or 2 packages, frozen, thawed) 1 Tbsp. LeGout® 095™ Chicken Base Preparation 1. Prepare cream soup base according to package directions. 2. In a separate pan, sauté onions until tender. -
WEEK 4 LUNCH DINNER MONDAY Beef, Tomato & Cabbage Soup
WEEK 4 LUNCH DINNER Split Green Pea Soup Beef, Tomato & Cabbage Soup Chicken Souvlaki with Tzatziki & Pita Bread MONDAY Baked Mac & Cheese / Mixed Greens Stuffed Sole with Spinach & Shrimp, Pastrami Sandwich on Rye Dill Cream Sauce Diced Peaches with a Cookie Greek Style Potatoes, Fresh Mixed Veggies Pecan Fudge Cake Fish with Tomato Basil Broth Beef, Rice & Vegetable Soup Perogies with Bacon, Onion, Sour Roasted Pork Tenderloin with Peaches TUESDAY Cream & Cheddar Cheese - Bratwurst Sausage with Fried Onions/Gravy With Green Salad Mashed Potatoes, Shrimp Salad Sandwich Frenched Green Beans Butterscotch Pudding Black Forest Cake Corned Beef & Cabbage Chicken, Barley & Mushroom Smoked Salmon, Fresh Dill & Leek Slow Braised Roast Beef with Gravy WEDNESDAY Quiche with Mixed Greens Breaded Haddock with Tartar Sauce Bacon, Lettuce & Tomato Croissant Baked Potatoes, Buttered Green Peas Jell-O with Fresh Fruit Assorted Pies Leek & Potato Minestrone Soup Sweet & Sour Chicken Reuben Sandwich on Marble Rye Bread THURSDAY Home Made Meat Lasagna / Garlic Bread Egg Salad Sandwich Basmati Rice, Mixed Vegetables Cinnamon Bun Home Made Blueberry Crumble Cauliflower Soup Pork and Bean Soup Beef Stroganoff with Buttered Egg Noodles Wild Sockeye Salmon FRIDAY Fish & Chips / Tartar Sauce Roast Beef Sandwich on Olive Bread Stuffed with Crab Herb Cream Sauce Warm Home Made Rice Pudding Parslied Carrots, Potato Pancake Upside Down Pineapple Cake Lentil Vegetable Soup Cream of Carrot & Ginger Soup Tomato & Pesto Crusted Steelhead Trout Pancakes & Bacon SATURDAY