Comparison of Soup Products 2017
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Chinese Vegetarian Cooking
Measurement Conversions All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used medium-sized (60 g, grade 3) eggs in all recipes. International Measures Volume Lengths Weights 1 teaspoon = 5 ml 6 mm = ¼ inch 30 g = 1 oz 1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 225 g = 8 oz 1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 cm = 1 inch 500 g = 1 lb We have used international 15 ml tablespoon measures. If you are using an Australian 20 ml tablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents ¼ cup = 60 ml = 2 fl oz 1 cup sugar, rock crystal = 125 g ½ cup = 125 ml = 4 fl oz 1 cup raw brown rice = 220 g 1 cup = 250 ml = 8 fl oz 1 cup fresh coriander leaves= 50 g 2 cups = 500 ml = 16 fl oz = 1 pint 1 cup beansprouts = 50 g 4 cups = 1 liter = 32 fl oz =1 quart 1 cup dried soy beans = 200 g 1 cup cornflour = 120 g Oven Temperature Guide When using convection ovens, the °C °F outside of the food cooks more quickly. Low 150 300 As a general rule, set the oven temperature Moderate 180 350 15°C to 20°C lower than the temperature Med. Hot 200 400 indicated in the recipe, or refer to your Hot 220 425 oven manual. -
Pumpkin Soup
Pumpkin Soup 1/2 cup chopped onion 1/2 tsp. minced garlic 15 oz. canned pumpkin 1/2 cup cooked , mashed carrots 15 oz. can of navy beans, drained 3 1/2 cups fat free, sodium reduced chicken broth 1/2 cup fat free half and half Salt and pepper or other seasonings to taste Saute the onion and garlic in small amount of oil over medium heat until tender, about 5 minutes. Mix pumpkin , carrots, and broth together; add to the onion-garlic mixture and heat. Add beans plus seasoning to taste. The last ingredient is the half and half. Heat just until soup is simmering . Do not boil. Serve immediately. Yield : 6 (1 cup) servings Calories: 109 Optional seasonings: Jalapeno peppers, crushed red peppers Preparation Time: 20 minutes Cook Time: 15 minutes Nutrition facts per serving: Total fat: 1 g Cholesterol: 1 mg Sodium 187 mg Total Carbohydrate: 19 g Protein: 7 g Serve with : Sandwiches and fruit Mango Salsa Serves: 6 Serving Size: 1 cup Ingredients: 1 pound ripe tomatoes (about 4) , diced 1 mango, peeled and diced I and 1/3 cups cooked black beans, drained 112 cup green onions, sliced .J 113 cup cilantro or parsley, chopped -• Juice of 2 limes .:J c 1 tsp oil ~ Cooking Lesson: ·. Directions: Here's another garde Toss all the ingredients together and chill until manger recipe that is perfect ready to serve. for honing knife skills. Nutrition Information: Nutrition Lesson: This recipe makes 6 servings. Each cup contains Beans add fiber and pro 184 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 tein to any meal, offering mg cholesterol, 5 mg sodium, 35 g carbohydrate, 8 g way more staying power fiber, 6 g sugar, and 10 g protein. -
Week 1 (31St May to 4Th June)
Week 1 (31st May to 4th June) Miso Soup Tomato Soup Assam Laksa Soup (non- Vermicelli soup Corn Soup Soup Spicy) Salmon Fennel Sauce Beef Bolognese Nasi Lemak Style Chicken “Pad Krapow Moo” Thai Hot Dog Porc & Basil Protein (Choose 1) Tofu with Curry Squid Armorican Sauce Ling Fish With Malay Chicken Mushroom & Ling Fish Brandade “Bheerbal” Sauce Style Curry Sauce (Non Cream “Forestière” Sauce Spicy) Steamed Brown & white Mixed Whole Grain Pasta Nasi Lemak Rice Baked Potatoes Oven-Baked French Fries Starch Rice (Choose 1) Couscous Pumpkin Purée Bulgur Macaronis Carrots Spinach With Sesame Broccolis Green Pea & Carrots Mixed Vegetables Seed French Beans Cauliflower Tomatoes & Corn Vegetables Spring Roll Red Cabbage à la Vegetables Flamande (Choose 2) Garden Vegetables Cabbage With Turmeric Braised Lentils Homemade Ratatouille Sautéed Mushrooms & Garlic Roasted Chicken Roasted Chicken Roasted Chicken Roasted Chicken Roasted Chicken Rôtisserie Potatoes & Vegetables Potatoes & Vegetables of Potatoes & Vegetables of Potatoes & Vegetables of Potatoes & Vegetables of of the Day the Day the Day the Day the Day Quiche aux 3 Fromages, Roasted Pekin Duck Sea Food Penang Char Daube Provençale, Beef Cheeseburger & Fries Garden Salad Chinese Green And Kuey Teo Basmati Rice And Carrot Taste adventure Steamed Rice Menu is subjected to changes due to products’ availability Legend of allergens: Stay hydrated with water during meal time Peanuts and tree nuts are not utilized in products and dishes served by Chartwells in the premises of the LFS. However, -
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 -
FLUID PHASE from Week 1 Post-Surgery
FLUID PHASE From Week 1 Post-Surgery TIP: Focus on healing from surgery rather than on losing weight Why A Fluid Diet? No Fizzy Drinks After surgery, you will be required to follow a fluid All fizzy drinks should be avoided diet for 1-2 weeks. Being on a fluid diet gives your after surgery. stomach time to adjust to the Lapband. As gas builds up easily in your new smaller stomach pouch, this may The fluid diet:- lead to pain, bloating and Prevents your new stomach from stretching. discomfort, or even move your Right after surgery, your stomach may be Lapband. swollen and this may further decrease the size No Thick Fluids of your new stomach pouch. It is vital that you do not take too much liquid at a time and Eating more solid foods is not recommended. overfill your new stomach pouch. At this stage, eating more solid foods early could block the passage in to the bottom part Prevents unnecessary or forceful vomiting. This of your stomach and may lead to vomiting. may occur if you ate something more solid Foods like ice-cream, yoghurt, jelly, mousse, which may cause foods to get “stuck” around custard and semolina are too thick to pass the band. through the band. Allows your stomach to heal in to place. Commercial Protein Drinks What Is A Fluid Diet? At this stage, your nutrient requirements Must be in liquid form are met by liquid foods Thin enough to pass through a straw only. Drinking only plain water, coffee, tea, clear Smooth soups and juices do not Has no lumps give your body enough energy and essential No fizzy drinks nutrients to maintain No alcohol healthy body functions. -
Thanksgiving Menu
THANKSGIVING MENU Give thanks with a grateful heart Prix Fixe $70 Soup Spicy Pumpkin Soup First Course Spinach and Roasted Pumpkin Salad pickled onion, garlic crouton , toasted pumpkin seeds, pomegranate and shaved graviera cheese Horiatiki traditional chopped Greek salad Pumpkin Tart with Greek cheeses, herbs and spices Grilled Halloumi Cheese roasted seasons vegetables, fresh figs and balsamic glaze Octapodi Stifado braised Spanish octopus with shallots and potato kataifi Stuffed Calamari stuffed with quinoa, feta cheese and bell peppers over tzatziki avocado Veggie Chips lightly fried zucchini and eggplant served with tzatziki dip Main Course Roasted Young Turkey seasoned with lemon garlic and parsley butter, comes with Greek style stuffing chestnut, raisins and turkey gravy Autumn Risotto with Scallops day boat scallops,smoked pancetta,roasted pumpkin chunks , kefalograviera cheese Surf and Turf ($10 up-charge) fillet mignon and Madagascar tiger shrimp, pumpkin purée , king oyster mushroom and truffle sauce Astakomakaronada poached maine lobster with squid ink linguine in a metaxa bisque Paidakia Lamb chops with sweet potatoes purée , glazed carrots and Greek chimichurri salsa Lavraki / Bronzino Simply grilled, with ladolemono and oregano , comes with choice of side dish Side Dishes Greek Style Stuffing - with Chestnuts and Raisins Roasted Brussels Sprouts Braised Chestnuts with Shallots over Sweet Potato Puree Lemon Potatoes Spanakorizo Desserts Apple Crumble with Vanilla Ice Cream Pumpkin Soufflé with Pistachio Ice Cream Dessert Aperitif Rakomelo - Distilled Grapes with honey, Cinnamon and Cloves. -
Meditarranean Inspirations Vegetarian Tapas Patata Bravas, Smoked Pepper Mojo and Parsley Aioli 395
Meditarranean Inspirations Vegetarian Tapas Patata Bravas, Smoked Pepper Mojo and Parsley Aioli 395 Chilli Garlic mushroom with Baked Brie 395 Grilled Asparagus, Green Garlic, Tomato Salsa & Salmorejo 395 Chilli Fritters Stuffed, Manchego & Balsamic Onion 395 Pan Seared Halloumi, Hummus & Falafel 395 Olive Gnocchi with Goat Cheese Mousse & Olive Dust 395 395 Montados Non- Vegetarian Tapas Charcoal Grilled Lamb Chops with Honey Garlic Aioli 595 Chilly Garlic Prawn 495 Lamb Albondigas 495 Chickpea and Chorizo Stew, Sunny Side Up, Potato Chips 495 Manchego Stuffed Dates with Bacon Wrap 495 Braised Chicken Tenders with Cajun and Thyme 495 Croquettes de Pollo 495 All prices are in Indian rupees, exclusive of applicable government taxes All prices are in Indian rupees, exclusive of applicable government taxes We levy 5% Service Charge. We levy 5% Service Charge. Soups Wild Mushroom Broth, Mascaporne & Truffle Ravioli 445 Fasolada Soup with Fried Cheese Ball & Basil Shoots 445 Green Pea Soup with Truffle Essence 445 Three Bean Soup, Haricot, Lima, and Kidney Beans 545 Chicken Consommé with Vegetable Pearls & Fried Leeks 545 Seafood Broth with White Wine & Fennel 545 Anti Pasti Insalata Caprese 695 tomato, fresh bocconcini chesse with micro basil Chef Salad 795 mixed lettuce and grilled vegetable tossed with truffle dressing Feta Cheese and Melon Salad 795 salad of berries, feta cheese, olives, melon and arugula Casablanca Fattoush goat cheese ,pita crisps, green lettuce, sundried tomato with casablanca 795 dressing Duo of Salmon Gravadlax 895 with beets and orange, fennel crisp, caper chips, micro cilantro Pan Seared Scallop with Slice Chorizo 895 green pea puree and eggplant caviar with saffron aioli Sevilla Cured Meat Platter 1645 prunes, apricot and nuts All prices are in Indian rupees, exclusive of applicable government taxes All prices are in Indian rupees, exclusive of applicable government taxes We levy 5% Service Charge. -
Pumpkin, Red Lentil and Spiced Chickpea Soup Recipe | Coles 28/5/20, 7:48 Am
Pumpkin, red lentil and spiced chickpea soup recipe | Coles 28/5/20, 7:48 am RECIPES, TIPS & IDEAS Creamy spiced pumpkin soup with red lentils Flavoured with ginger, cumin and turmeric, this creamy pumpkin and red lentil soup is even tastier when topped with coriander oil and spiced chickpeas. Serves Prep Cooking 4 15m 40m Ingredients 1 tbs olive oil https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/creamy-spiced-pumpkin-soup-with-red-lentils Page 1 of 3 Pumpkin, red lentil and spiced chickpea soup recipe | Coles 28/5/20, 7:48 am 1 brown onion, coarsely chopped 2 garlic cloves, crushed 2 tsp finely grated ginger 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric 800g butternut pumpkin, seeded, peeled, coarsely chopped 2 carrots, peeled, coarsely chopped ½ cup (100g) red lentils 4 cups (1L) vegetable or chicken stock ½ cup (125ml) thickened cream SPICED CHICKPEAS 1 tbs olive oil 400g can chickpeas, rinsed, drained 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground paprika ½ tsp ground turmeric CORIANDER OIL ½ cup coriander leaves ¼ cup (60ml) peanut oil Method STEP 1 Heat the oil in a large saucepan over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 mins or until onion so!ens. Add cumin, ground coriander and turmeric and cook, stirring, for 30 secs or until aromatic. STEP 2 https://www.coles.com.au/inspire-and-create/recipes-tips-ideas/recipes/creamy-spiced-pumpkin-soup-with-red-lentils Page 2 of 3 Pumpkin, red lentil and spiced chickpea soup recipe | Coles 28/5/20, 7:48 am Add the pumpkin, carrot, lentils and stock to the pan. -
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 -
Better Health & Gardens Cookbook
Better Health and Gardens Healthy, Low-Cost and Delicious Recipes Developed by: Mary M. Flynn, PhD, RD, LDN Supervisor and Chief Research Dietitian, The Miriam Hospital Associate Professor of Medicine, Brown University 1 RECIPE BOOK TABLE OF CONTENTS o Pasta Recipes o Spinach, Beans, and Pasta (p. 4) o Peas, Mushrooms, and Pasta (p. 5) o Vegetable Lo Mein (p. 6) o Macaroni and Cheese with Vegetables (p. 7) o Baked Pasta with Chickpeas (p. 8) o Rice Recipes o Corn, Black Beans, and Tomato Fried Rice (p. 10) o Onions, Carrots and Green Beans Fried Rice (p. 11) o Corn and Peas Fried Rice (p. 12) o Broccoli and Peppers Fried Rice (p. 13) o Frittata with Onions, Peppers and Rice (p. 14) o Zucchini or Summer Squash with Tomato and Rice (p. 15) o Potato Recipes o Roasted Potatoes (p. 17) o Vegetable Stuffed Potatoes (p. 18) o Mashed Potato Dinner (p. 19) o Frittata with Broccoli and Potatoes (p. 20) o Soup and Sandwich Recipes o Vegetable and Bean Soup (p. 22) o Vegetable Soup (p. 23) o Lentil Soup (p. 24) o Black Bean, Kale and Barley Soup (p. 25) o Vegetarian Chili (p. 26) o Breakfast Burrito/ Huevos Rancheros (p. 27) o Vegetable and Salad Recipes o Black Bean, Corn and Tomato Salad (p. 29) o Three Bean Salad (p. 30) 2 PASTA RECIPES Pasta recipes are nutritious, easy to make and many people like them. Pasta can be easy to overeat, especially if it is white refined pasta, so try not to cook more pasta than you need for the meal. -
CHEZ FRANÇOIS Restaurant Volume 25 Issue 1
Spring 2012 CHEZ FRANÇOIS Restaurant Volume 25 Issue 1 555 Main Street, Vermilion, Ohio 44089 • www.Chezfrancois.com • A publication for friends and guests of Chez François. Dear Friend of Chez François, Thank you for your patronage this past year. We feel blessed to have you as our guest and we look forward to continued success this coming year. Fair, fair...what is all this talk about fairness? Few things are ever truly fair. It seems those who complain about fairness are the ones that don’t really do anything. They never learn that you have to work hard in life, yet feel entitled to many rights they never earned.When in fact, the only right they have in America is the right of Life, Liberty and the pursuit of Happiness. From early childhood we were taught that if you believe in an idea and work hard to execute and have faith in that idea, then you will be successful. It is easy to have an idea, but quite another to commit the time and effort on a daily basis. Inevitably, there will be negative influences along the way and those who will try to criticize, but diligence and persistence guide one through these times. Criticism is fine, as long as it’s constructive and one learns and improves from it, which is what we’ve done for the past 25 years...always striving for improvement in the pursuit of excellence. So if others are more successful than we are, bear in mind it is likely the result of a great deal of time and devotion towards a solid concept and often of great sacrifice too. -
What Will You Make of It?®
What will you make of it?® Red Thai Noodles Made with Campbell’s® Healthy Request® Tomato Soup What will you make of it?® Create delicious lunch entrées with ingredients you already have in your storeroom and Campbell’s® Healthy Request® 50 oz shelf-stable soups! FLAVOR KIDS LOVE. Campbell’s Foodservice lets you put a creative, kid-friendly spin on lunch. NUTRITION KIDS NEED. All of our kid-friendly recipes help you meet the new Cheesy Chicken and Rice Quesadillas USDA meal pattern and nutrient requirements. LUNCH FOR LESS. You can combine commodity products with ingredients you already have in your storeroom – like our Campbell’s Healthy Request soups – to create delicious lunch options consistently and affordably. Our recipes have an average cost per portion of only $0.71, and only $0.36 using commodity ingredients. Stacked Taco Bake PRODUCTS PRODUCT DESCRIPTION CASE CODE FORMAT CASE PACK CASE YIELD Campbell’s Healthy Request Tomato Soup 04145 Canned 12/50 oz 150 - 8 oz. servings Healthy Request 50 oz. shelf-stable soups are a Healthy Request Cream of Chicken 04143 Canned 12/50 oz 150 - 8 oz. servings versatile base for many recipes Healthy Request Cream of Mushroom 04144 Canned 12/50 oz 150 - 8 oz. servings Find recipe ideas at CampbellsFoodservice.com/K12Recipes 2 CAMPBELL’S ® K-12 RECIPES Give your menu a boost with great entrées that are sure to satisfy healthy appetites. CAMPBELL’S HEALTHY REQUEST ® CREAM OF CHICKEN SOUP Chicken Fajita Pizza: Turn lunch into a pizza party with this spicy Mexican-inspired pizza made with whole-grain crust, fresh veggies and creamy chicken soup.