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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 -
Manual for Army Cooks, 1916
r^ "Bn cN?SOC^avvv \ ' '' ^ MANUAL FOR ARMY COOKS 1916 MIUTARY PUBLISHING CO. 42 BROADWAY NEW YORK WAR DEPARTMENT, Document No. 504. OrncR of,thb.,Qpabtebi:5as7Eb.Qk£tera^ War Department, Office of the Chief of Staff, Washington, November 21, 1916. The following "Manual for Army Cooks," prepared under the direction of the Quartermaster General of the Army, by Capt. L. L. Deitrick, Quartermaster Corps, aided by Maj. L. R. Holbrook, Quar- termaster Corps; Capt. E. S. Wheeler, Fourth Field Artillery; and Capt. W. H. Smith, Seventh Cavalry, is approved and herewith published for the information and guidance of the Regular Army and the Organized Militia of the United States. By order of the Secretary of War: H. L. Scott, Major General, Chief of Staff. CONTENTS CnAFTEK I.—Definitions 7 II.—The garrison ration 23 III.—Meat 53 IV.—The elementary principles of cooking and the elements of nutrition 80 V.—Management of the company mess 93 VI.—Field cooking 113 VII.—Messing on railroad trains and transports 148 VIII.—Recipes 164 5 ILLUSTRATIONS. Page, Hind quarter of beef 62 Fore quarter of beef 63 Hind quarters, cow and steer 64 Hind quarters, cow 5 years old 66 Hind quarters, eteer 4 years old 67 Fore quarters, cow and steer 68 Fore quarter of cow 4 years old 70 Fore quarter of steer 4 years old 71 Fore quarters, cow and steer 72 Side of heifer (9 months old) 73 Carcass of pork, showing cuts 74 Carcass of mutton, showing cuts 76 Towel rack 99 Heat surface Army range No. -
Continuing Survey of Food Intakes, by Individuals
PB89-205538 PART 1 OF 2 United States Department of C S F11 Documentation Agriculture Human Nutrition Information Service Nationwide Food Consumption Survey Nutrition Continuing Survey of Food Intakes Monitoring Division by Individuals NFCS. CSFII Report No. 86-4 Documentation Low-income Women 19 -50 Years and Their Children 1-5 Years, 4 Days 1986 Distributed by: National Technical Information Service REPRODUCED BY U.S. DEPARTMENT OF COMMERCE NATIONAL TECHNICAL INFORMATION SERVICE SPRINGFIELD, VA 22161 Chapter 1 Introduction DATASETa (SFII86-4 CCNTdI M SURVEY OF POCD INTh1 BY IMIVMMS Low-Inds Women 19-50 Years of Age and Their Children 1.5 Years of Age 4 Days. 1986 Tape Contents Fili No. Intruba ram ,p^.p. .............................................. 1 le"Design Data Collection Sample Weights Data messing Nutrient Data Base Data Cleaning Documentatim for Derivation of Calculated Variables Calculated by Rmm Nutritim Information Service 1.BousehoId income as a percent of poverty level 2.Usual amount of money spent per week food broug3.t into the home (by wave) 3.Usual amount of money spent per cae& on food bcazght and eaten away from home (by wave) 4.Body mass index for participating w 5.Is individual the meal planner/ preparer7 6. Race of childnv 7.t ational origin children 8.Fhiployment status of male head of lkmsehold 9.5mloyn ent status of fenale respondent l0, tritive values, n-day average 3-1 Mich waves were cmpleted? 12.Nimber of waves competed 13.Household ninthly income 14.Imputed yearly household income Recommended Dietary Allowances, 1480 References Glossary Dataset Characteristics and Fomnet ......................... 2 File Characteristics File Structure Special Notes Dataset four t Control Courts for Selected Variables ..................... -
Fall Flavor Weekend Recipes 2017
Fall Flavor Weekend Recipes 2017 These recipes are taken from original historical resources and contain spellings and references that will be unfamiliar to today’s cooks. These were retained for accuracy and are explained where possible. To Stew a Rump of Beef Having boiled it till it is a little more than half enough, take it up, and peel off the skin: take salt, pepper, beaten mace, grated nutmeg, a handful of parsley, a little thyme, winter-savory, sweet-mar- joram, all chopped fine and mixed, and stuff them in great holes in the fat and lean, the rest spread over it, with the yolks of two eggs; save the gravy that runs out, put to it a pint of claret, and put the meat in a deep pan, pour the liquor in, cover in close, and let it bake two hours, then put it into the dish, pour the liquor over it, and send it to the table. Hannah Glasse, The Art of Cookery Made Plain and Easy, 1796, p. 70 To Stew Pears Pare six pears, and either quarter them or do them whole; they make a pretty dish with one whole, the rest cut in quarters, and the cores taken out. Lay them in a deep earthen pot, with a few cloves, a piece of lemon-peel, a gill [1/2 cup] of red wine, and a quarter of a pound of fine sugar. If the pears are very large, they will take half a pound of sugar, and half a pint of red wine; cover them close with brown paper, and bake them till they are enough. -
Czech Cuisine Contents
Czech Cuisine Contents GOING BACK IN TIME 2 I. Hors d’Oeuvres 7 II. Soups 8 III. Main Courses 10 MEAT DISHES 10 Beef 10 Mutton/Lamb 12 Pork 13 Poultry 15 Fish 16 Game 17 MEATLESS DISHES 18 IV. Sweet Dishes and Desserts 21 V. Side Dishes 24 VI. Small Dishes 26 VII. Cheese 27 VIII. Beverages 28 IX. Some Useful Advice 35 Come and taste! www.czechtourism.com Introduction Travelling is by far the best way to acquaint oneself with different countries. Needless to say getting to know the basic features of the culture and traditions of the visited country also involves tasting the specialities of its national cuisine. Sometimes this may require some courage on the visitor's part, sometimes it may provide agreeable palate sensations to be remembered for years. In our opinion, a piece of expert advice may always come in handy. And this is the aim of the publication you have in your hands. Going Back in Time Nature has been generous to the original inhabitants of the Czech Republic giving them a wealth of gifts to live on, including an abundance of fish in the rivers and game in the forests, as well as fertile fields. Besides that, poultry, cattle and sheep breeding throve in the Czech lands. Popular meals included soups, various kinds of gruel and dishes prepared from pulses. The Czech diet was varied and substantial, and before long it was supplemented by beer and wine since vine-grapes have from time immemorial been cultivated successfully in the warm climate of the Moravian and Bohemian lowlands. -
Cream of Broccoli Cheese Soup
My Aunt Myrt’s Cream of Broccoli Cheese Soup Ingredients 2 ½ quarts chicken stock 1 ½ cups broccoli, chopped 3 tablespoons sugar ½ cup chopped celery 2 carrots, chopped ¼ large onion, chopped 1 quart milk ½ cup self rising flour 1 stick butter Directions In a large pot, combine first 7 ingredients; add milk, return to boil. Reduce heat; blend in butter and flour, stirring continuously. Once blended, set heat to accommodate the amount of time you have. (Slower the better! For best results, simmer on low and take your time.) Yield: 12 to 16 servings 105 Happy New Year! (Straight from the Garden) Black-Eyed Pea Soup Corn Chowder Ingredients Ingredients 4 slices bacon, diced 2 tablespoons butter ½ cup onion, minced 1 large onion, chopped 1 teaspoon garlic, minced ½ pound sausage ¼ teaspoon cayenne pepper 1 can black-eyed peas 3 cups potatoes, peeled and diced 1 cup water 4 cups whole kernel corn 2 cups rice, cooked 8 cups chicken broth Salt and pepper Directions 1 cup milk Directions 1 cup heavy cream In a skillet over medium heat, melt butter and sauté onion until In a large stockpot brown your bacon then add onions; translucent. Stir in sausage and cook until browned. Add black eyed ½ teaspoon salt cook until tender. Next, add your garlic, cayenne pepper, peas and water. Reduce heat and simmer for 30 minutes. Salt and ½ teaspoon pepper potatoes, corn and chicken broth. Bring to a boil, stirring pepper to taste. Cook rice according to directions and blend in. constantly. Reduce heat and simmer, stirring occasionally until potatoes are tender. -
Stock up for Soup Season Stock up for Soup Season
- Rockin’ Split Pea Soup with Ham - - Best Corn Clam Chowder - - Beef & Beer Soup - - Turkey Sausage White Bean Soup - - Tomato Basil Bisque - - Lobster Chorizo Bisque - - Jambalaya Soup - - Kale & Pork Soup - Stock Up for Soup Season WITH MAJOR’S BASES AND RENZI FOODSERVICE! INGREDIENTS RENZI CODE 1/2 Cup Butter ................................................................................... 29001 36 Oz. Clams, Chopped Or Whole ..................................................... 43153 / 44102 6 Cup Red Potato, Dice ...................................................................... 88186 INGREDIENTS RENZI CODE 6 Cup Celery, Dice ............................................................................. 88108 2 Tbs. Butter ..................................................................................... 29001 6 Cup Carrots, Dice ............................................................................. 88095 2 Onion, Small Dice .......................................................................... 88154 1 Lb. Bacon, Cooked & Crumbled ....................................................... 10342 1 Cup Parsley, Chopped ...................................................................... 25388 2 Lb. Smoked Ham, Cut Into Chunks .................................................. 19063 12 Clove Garlic, Minced ..................................................................... 88121 1 Tbs. Thyme ...................................................................................... 10987 / 88400 15 Carrots, Diced .............................................................................. -
Dairy Products & Marketing
INTRODUCTION This manual has been developed as a study guide for the Florida State Fair Dairy Skillathon which is part of the Champion Youth Program. The topic for this year’s Skilathon is Products and Marketing. The Florida State Fair recognizes that agricultural education instructors, 4H agents, parents, and leaders provide the traditional and logical instructional link between youth, their livestock projects and current trends in the animal agriculture industry. PLEASE NOTE: This manual is provided as a study guide for the skillathon competition and should be used as an additional aid to ongoing educational programs. Sections are labeled Junior, Intermediate, & Senior, Intermediate & Senior, or Senior to help exhibitors and educators identify which materials are required for each age level. ** Denotes additional information in the study manual for preparing for the Champion of Champions competition. The knowledge and skills vary by age group and may include: Juniors (age 8-10 as of September 1, 2020) By-Products, Milk Classes & Milk Products Intermediates (age 11-13 as of September 1, 2020) all of the above plus... Milk Grades, Product Grades & Cookery Seniors (age 14 and over as of September 1, 2020) all of the above plus.... Federal Milk Orders/Milk Pricing Quality Assurance Shelf Life Skeletal Anatomy GOOD LUCK! Florida State Fair Dairy Skillathon 1 Products and Marketing*** Youth livestock projects focus on the selection, raising, showing and often selling of animals. By virtue of their participation in livestock projects, youth become part of an industry that provides food and fiber for the world. The steps involved in the movement of animals and animal products from producer to consumer are known as processing and marketing. -
Step-By-Step to Cooking Success
Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 FALL CLASS SCHEDULE: September through December 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE Fall 2021 Classes at a Glance KNIFE -
Famous Old Receipts Used a Hundred Years and More in the Kitchens Of
3i 1' r FAMOUS OLD RECEIPTS USED A HUNDKED YEARS AND MORE in the Kitchens of the North and the South CONTRIBUTED BY DESCENDANTS ^ COMPILED BY JACQUELINE HARRISON SMITH SECOND AUTHOKIZED EDITION 1908 PHILADELPHIA The John C. Winston Co f , Cnp3'right, igot? By fArorKMN;p: Harris-ox Smitic. Copyright igof) By jACijrEHXIi IlARRtSflN: SNttTIC. CONTRIBUTORS. NOTE. The thanks of the Compilers are extended to those whose interest and assistance have made this work possible, and also to many whose material was received too late to be used. CONTRIBUTORS. Mrs. Prescott Adamson Germantoivn, Pa. Mrs, Mary C B. Alexander Germantoum, Pa. Mrs. James M. Anders. Philadelphia, Pa. Mrs. Joseph L. Arguembau Hackcnsack, N. J. Mrs. Richard L. Ashurst Philadelphia, Pa. Mrs. Meredith Bailey Philadelphia, Pa. Miss Mary F. Baker Philadelphia, Pa. Miss F. Virg-inia Baldwin West Orange, N. J. Baptiste, head waiter of the Bellevue-Stratford Philadelphia, Pa. Mrs. Charles Heath Bannard Philadelphia, Pa. Mrs. Thomas J. Barger Philadelphia, Pa. Miss Louise Puquet du Bellet Natchez, Miss. Mrs. Samuel Bettle Haverford, Pa. Miss Mary D. Biddle Philadelphia, Pa. Mrs. Mary Palmer Bispham Overbrook, Pa. Mrs. Francis T. Boykin Richmond, Va. Mrs. Frank A. Brastow Haverford, Pa. Mrs. Joseph Coleman Bright Overbrook, Pa. Miss Caroline E. Brooks Philadelphia, Pa. Miss Sarah Perot Brooks Philadelphia, Pa. Mrs. James Crosby Brown Rosemont, Pa. Mrs. Susan Lynah Norris Bruce Philadelphia, Pa. Mrs. Caroline Rogers Buehler Philadelphia, Pa. Mrs. John Burroughs PhUadelphia, Pa. Mrs. F. S. Burrows Philadelphia, Pa. Mrs. Duncan Lawrence Buzby Philadelphia. Pa. 5 6 FAMOUS OLD RECEIPTS Mr. John Cadwalader Philadclphm, Pa, Mrs. -
Chicken and Mushroom Fricassee
FOOD SAFETY IN THE KITCHEN DIRECTIONS 1. Preheat oven to 350 °F. 2. Wash hands for at least 20 seconds with soap under running water. 3. Check mushrooms, leeks, potatoes, celery, and pearl onions for damage. Cut off bruises and spots. 4. Wash mushrooms, leeks, potatoes, celery, pearl onions, and herbs (if using fresh). Dry with a paper towel. 5. Cut each mushroom into quarters. Cut leeks into quarters then slice into small squares. Peel and dice the potatoes. Dice the celery. CHICKEN AND MUSHROOM Mince herbs. FRICASSEE 6. Heat olive oil in a medium-sized, heavy- bottom roasting or braising pan (a large sauté pan with a metal handle will work as well). 7. Add mushrooms to pan and cook until Follow the food safe instructions in this golden brown, about 3–5 minutes. Add leeks, recipe for a rich, hearty, nutritious dish. potatoes, celery, and pearl onions, and continue to cook until the vegetables become soft, about 3–5 additional minutes. 8. Add chicken broth to the pan, and bring to Prep Time: 10 minutes Cook Time: 30 minutes Yields: 4 servings a boil. Add chicken legs to the pan, cover, Serving size: 1 chicken leg, 1 C vegetables and sauce and place in the heated oven for about 20 minutes or until the chicken legs are tender when pierced with a fork (check with a food (per serving) NUTRITION INFORMATION thermometer that chicken has reached a safe minimum internal temperature of 165 °F). Calories: 242 Protein: 20 g 9. Wash hands after touching raw chicken. Total Fat: 9 g Sodium: 430 mg 10. -
3Rd Annual Schenectady Soup Stroll Saturday, January 27 • 11 A.M
3rd Annual Schenectady Soup Stroll Saturday, January 27 • 11 a.m. – 4 p.m. P 11 RIVER 19 VENUE A 8 ST. WK ST. 15 Y UNION STREET JA N. MOHA PLACE . BAR16RETT 23 ST PLACE Y ASHINGTON ARK A P W 7 S. FERRY ST. VD. 17 ARD COLLEGE BL UNION SEW BROADW S. CHURCH ST. LIBER TH STREET 1 STREET ET TY STR ERIE EET T NOR TES A STRE P Y TY 22 JAY STREET T STREE E LIBER Y PARK ST P POS CLINTON POLAITCIEON A U.S. YETT TE P OFFICE LIBRAR ST A STREET STREET LAF SCCC 14 P To Enjoy T E E R T S 5 LIBER (SCHENECTADY FRANKLIN STREET TY the Schenectady COUNTY STREET COMMUNITY CHURCH Soup Stroll: COLLEGE) CITY D A O R L I A R P HALL • Stroll and visit these SOUTH locations and sample 26 18 a 3 oz. cup of soup SOUTH FERRY ST. 12 VD. for only $1 BL RE 9 SOUP KEY: ERIE P Nott STREET Gluten Free Terrac JAY STREET MARKETPLACE 13 e Heights FULLER CLINTON STREET FRANKLIN ET Vegetarian 3 ST 20 24 2 A STRE Vegan P TE 6 BARRETT STREET 10 STREET YETTE STREET A LAF CHAPEL STREET Y A Soup 25 STREET INTON BROADW CL Stroll ALBAN TERRACE VETERAN SMITH VALE 4 Y NOTT P 21 STR PARK S’ ST. EET P ARK 20 North Broadway Tavern The Horses Lounge @ Great Flats Brewing More Perreca’s Italian Kitchen 1 Gumbo 10 Corned Beef Stew Infused with Beer 19 Smoked Bacon Minestrone 20 N.