The Porridge Made of Red Bean

It is known to all that porridge plays an important role in improving the physical health for the human body. The porridge can be cooked in various ways. Here, the porridge made of red bean, sticky rice and red date will be introduced for people. The porridge can effectively enrich the blood, protect the spleen and reduce the weight for the human body.

First, people should prepare 100 grams of sticky rice, 50 grams of red bean and 15 grams of red dates. The red bean should be cleaned and immersed in water for more than 8 hours. At the same time, the rice should be cleaned and immersed in water for three or four hours. Then people put these two kinds of materials with cleaned dates into the pot containing moderate water. When the mixture is cooked well, people can add brown sugar into the porridge. The recipe is rather simple.

Although the porridge is simple, it contains abundant nutrients needed by the human body. The saponin contained in red bean can stimulate the intestines to improve the urination and remove the effects of alcohol. It can even improve the heart disease and kidney disease. In addition, the dietary fibers contained in it can effectively improve the defecation, decrease the blood pressure, adjust the blood sugar, resist the cancer, prevent the formation of calculus and reduce the weight for people. Sticky rice contains abundant protein, carbohydrates, vitamin B complex, calcium and other nutrients. Therefore, it can protect the internal organs like spleen and improve the eyesight for people. Women after delivery can increase the intake of it to accelerate the recovery of their bodies. Red date contains vitamin A, vitamin C, vitamin E, potassium, magnesium, folic acid and so on. It can enhance the human immunity and prevent osteoporosis and anemia for the human body. Different effects can be realized after different people eat the dates. For example, the patients with hepatocirrhosis can eat the dates to decrease the dangers to the liver caused by the medicines. Women can improve anemia by increasing the intake of the dates. The porridge made of three kinds of materials contains abundant nutrients, such as protein, dietary fibers and mineral substances.

In addition, people should remember that red bean should not be cooked together with carp, sticky rice should not be eaten together with chicken and red dates should not be eaten together with animal liver, sea food and radish.

Xueqin Wang is the freelance writer for e-commerce website in the chemistry. LookChem.com is just a place for you to Look for Chemicals such as folic acid! Our LookChem provide the most convenient conditions for the international buyers and let these leads benefit all the business person. Rate this Article

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Xueqin Wang has published 132 articles. Article submitted on February 09, 2011. Word count: 407

Bean soup is not just a delicious recipe but it is also a healthy one, an excellent source of vegetarian protein. Here are some cooking tips that you can apply when making bean soup to make the dish even more delicious.

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Jura ENA 5, the new entrant belonging to the family of ENA automated coffee centers from Jura-Capresso, is a stylish and a compact design that paves the way for a unique bean-to-cup experience. The clever space-saving design of this model produces a creative design appeal, and the style fits into th

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There are a variety of Oreo recipes which captivatingly are well known in trendy stores. Oreo Cheese Cake is the rich heavy cheesecake; filling was topped with Oreo bit and Oreo filling. It also had an Oreo crust and the Oreo filling on the top made the Oreo Cheesecake a bit sweet.

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I moved to Guatemala when I just turned 20 years old. I didn't like coffee unless it was loaded with sugar and cream. After just a few short months I learned to love the coffee made Guatemalan style. They used tiny little pots with a filter set on top, similar in concept to aluminum single cup ...

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Nutritious, Versatile Bean Soup Makes Eating Healthy Easy

If you're trying to eat healthy, beans are one of the best foods you can add to your menu. They're hearty, filling, a good source of protein, and an outstanding source of fiber. Without exception, they have a very low glycemic index, so their impact on blood sugar is minimal. In short, beans are where it's at nutritionally, but how to prepare them? One of the most versatile and delicious ways to get a full serving of beans is in a basic bean soup puree, which you can garnish in a variety of tempting ways. You can make one batch of soup, keep it in the fridge all week, and serve it in a completely different way each time you have a bowl.

This recipe calls for two cups of dried beans, soaked overnight. Dried beans are especially good for you because they don't contain a ton of added sodium, which you frequently see in canned varieties. However, if you want to go ahead with this recipe and don't have the time to let beans soak, you can use three cans of pre-cooked garbanzo beans with the canning fluid drained and the beans thoroughly rinsed.

To make Basic Bean Puree, you'll need:

6 cups cold water
2 cups of dried beans (Navy, Great Northern, pinto and broadbeans all work very well)
1 slice of lemon

1/4 cup vegetable oil
1 medium-sized yellow onion, sliced
1 large carrot, sliced
1 large celery stalk, sliced
1 teaspoon soy sauce

2 cups skim milk or light soy milk
seasoned salt
2 egg yolks
1/2 cup fat free sour cream

Combine the water, beans, and lemon in a large, heavy saucepan. Let them soak overnight.

Once the beans have soaked, discard the lemon.

Add the oil, onion, carrot, celery and soy sauce to the undrained beans. Add more water if you need to, making sure all the ingredients are under about an inch of water. Bring to a boil over medium heat. Reduce the heat and simmer for about 1 1/2 hours, or until the beans are soft. Transfer the mixture to a blender or food processor in batches and puree.

Return the puree to the saucepan, and blend in the milk and seasoned salt to taste. In a small bowl, combine the egg yolks and sour cream. Stir about 1/2 cup of the soup into the yolk mixture, then stir the yolk mixture into the soup. Heat through on low heat.

You can either serve this soup hot or chilled, and it lends itself to creative, healthy garnishing. Here are a few suggestions:

Chopped Tomato and Chives:
1 medium tomato, chopped
a pinch of seasoned salt
1/4 cup of finely chopped chives or 1/2 cup of chopped green onion

This will season one cup of soup. Place the tomato in a small bowl and sprinkle with salt to taste. Lightly toss in the chives or green onion. Blend into the soup and serve.

Curry and Toasted Nuts:
2 teaspoons curry powder
1/3 cup chopped cilantro
1/3 cup toasted almonds, chopped

This will season your entire batch of soup. Stir the curry powder into the warm soup. Heat on low for about three minutes, stirring constantly. Serve topped with nuts and cilantro.

Spinach and Parmesan:
1 cup finely chopped fresh spinach
1 tablespoon grated Parmesan cheese

This will season one cup of soup. Stir the spinach into the warm soup. Top with Parmesan.

Serbian Cuisine - Suop Recipe

In a rustic environment, Corner Pub Kuvar Restaurant stand at the visitors' service arriving in Szarvas, with a good quality choice of dishes as well as a terrace seating 50 and having a show kitchen. Situating 100 meter far from the Dead Koros (Holt Goros) the restaurant formed with a demanding care prepares international and national food specialties. Restaurant undertake organizing garden and private parties, catering for groups and also managing events.

Restaurant Corner Pub Kuvar offers next services: live music, dancing, air-condition, children menu, baby high chair. Besides traditional Serbian menu, there are Hungarian and Mediterranean specialties.Serbian cuisine is sharing characteristics of the Balkans(especially ex Yugoslavia), Turkish and the Mediterranean (especially Greek), Austrian and Hungarian cuisines. In the 20th century the Serbian diaspora has spread the cuisine across the world.

Recipes

Corner soup

Ingredients: 50 dk pork boneless, 1 medium onion, 2 carrots, 1 parsley, 1 lemon, 5 dl sour cream, 25 dk chicken liver, salt, ground pepper, marjoram, sweet seasoning paprika (red pepper), mustard.

Method: On some oil, brown the meat with the vegetables and the onion. Savor it with mustard and lemon as well as season it with salt and spices. Pour water on and cook it by a slow fire until semi - finished. Put the chicken liver into it, and then after re-boiling, thicken with sandy roux and give sour cream to it. Finally, dish it up hot.

Honeyed chicken breast bits made with garlic, dried fruits and potato croquettes

Ingredients: 1kg chicken fillet, honey, garlic, dried fruit mix, potato croquettes, grill seasoning mixture, cinnamon, sugar.

Method: Season the chicken breast, beat slightly and roast on grill plate. Then burn the sugar, pour some water on and steam the dried fruits in it to be jelly - like. Savor it with cinnamon. Rub the meat chops with honeyed garlic. Finally, dish it up with potato croquettes and the fruits as well as sprinkle with fried almond slivers.

Duck brod of Endrod

Ingredients: 1 kg giblets, half kg diced potatoes, parsley, carrot, bay leaf, condiment, peppercorn, some vinegar, 2 dl sour cream.

Method: Savor the normally made broth with sour cream thickened with flour (cream slurry) and some vinegar. Dish it up hot.

Simple Cream of Mushroom Soup from Scratch

How to prepare cream of mushroom soup from scratch? It can be prepared with just a little effort. There are thousands of recipes for true cream of vegetable soup, but the differences among them are small. Basically, you cook the vegetable you want with good flavorings until it’s done. Then you purée it and reheat it with cream. The additions of rice or potato makes soup thick and creamy, but if you prefer a thinner consistency, skip these. Even ¼ cup of cream is enough to lighten the color and smooth the texture; a full cup lends an incomparable richness. (You can replace cream with milk or yogurt, but it won’t be the same.) To intensify the mushroom flavor, add ½ cup or so of reconstituted porcini mushrooms, along with their soaking water. This recipe makes 4 servings. Preparation time: 30 minutes. Here are ingredients and simple directions:

SIMPLE CREAM OF MUSHROOM SOUP FROM SCRATCH

INGREDIENTS :

About 1 pound button mushrooms, trimmed and chopped½ cup white rice or 1 medium baking potato, peeled and cut into quarters4 cups chicken, beef, or vegetable stock or waterSalt and freshly ground black pepper¼ to 1 cup cream or half-and-halfChopped fresh parsley leaves or chives for garnish

DIRECTIONS :

Combine the mushrooms, rice, and stock in a large, deep pot over medium-high heat. Bring to a boil, then lower the heat to medium and cook until the vegetables are very tender, about 15 minutes.Cool slightly, then purée through a food mill or in a blender. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding.)Return the soup to the pot and reheat over medium-low heat. Sprinkle with salt and pepper, then add the cream. Heat through again, garnish and serve.

…more Ways you may like to prepare Creamy (vegetable) Soup

Cream of Asparagus Soup Recipe:  Nice and light without the rice or potato: Substitute asparagus, trimmed and stalks peeled, for the mushrooms. Omit the rice or potato or reduce the amount by half. Use vegetable stock or water. Strain the soup after puréeing if the texture isn’t completely smooth.

Cream of Fennel or Celery Soup Recipe: Substitute fennel or celery, trimmed and chopped, for the mushrooms and start with a light stock. Strain after puréeing.

Cream of Watercress, Spinach, or Sorrel Soup Recipe: Substitute 4 cups chopped watercress, spinach, or sorrel, well washed and trimmed of thick stems, for the mushrooms and 2 cups cream for half the stock. Omit the rice or potatoes if you like. Cook just until the greens are tender.

Cream of Cauliflower or Broccoli Soup Recipe: Substitute 4 cups cauliflower or broccoli florets for the mushrooms and up to 2 cups cream for the same amount of stock if you like.

Follow the simple directions very carefully and you will be amazed how good this recipe is. Enjoy preparing the soup and Bon Apetit.

Fast And Easy Soup Recipes

Soup is not one thing you serve before the primary course. It can occasionally be the chief program. Here are a few fast and simple soup recipes you can sample.

The first is spicy clam soup and for making that, you ought to know the components. These include chopped onions, minced parsley, salt and pepper, strips of orange peel, red pepper flakes and also the clams.

You begin by putting the clams in a large saucepan and provide it to a boil. Once the clams open, decrease the heat and discard those that didn't. Now add the other elements and boil for three mins. Divide this clam into 4 bowls after which it top it off with orange peel and red pepper just before serving.

A personal preferred is creamy bacon mushroom soup. For making this you are able to open a can of Campbell soup, boil and then serve. But if you would like to produce this from scratch, be sure you've bacon strips, some onions, minced garlic cloves, heavy whipping cream, chicken broth, Swiss cheese, chicken broth, corn starch, pepper, salt and water.

Primary, cook the bacon until it is crisp after which you can drain the excess oil utilizing a paper towel. Saute the mushrooms, onions and garlic although stirring the broth and lotion. Gradually stir until eventually the cheese is melted.

In a tiny bowl, mix water, cornstarch and pepper till it truly is smooth. When every thing is prepared, mix it together until finally it can be thickened and be able to serve.

Yearning for chicken? Perfectly you can likewise make chicken and tortilla soup. To achieve that, you may require some skinless chicken breasts, olive oil, minced garlic, ground cumin, a can of chicken broth, frozen corn kernels, chopped onions, chili powder, lemon juice, salsa, tortilla chips and cheese.

To generate chicken and tortilla soup, you need to saute the chicken in oil for 5 moments and be able to include some other components. Afterwards, lower the heat to lower and simmer for about twenty to 30 min. Prior to you serve it, break some tortilla chips and placed a couple of into each and every bowl. Pour the soup in excess of the chips after which it serve. If you would like to include far more flavoring, include cheese or sour product.

A different excellent recipe you'll be able to examine is corn chowder soup. For this, you are going to will need fat no cost margarine, diced carrots, all purpose flour, skim milk, frozen kernel corn, product design corn, chicken granules, dried thyme leaves, black pepper and bacon bits.

The initial step is usually to melt margarine in a huge pot over medium higher heat. When ready, increase onions and carrots for about 5 mins until eventually these turn out to be soft.

Now sprinkle the sauteed vegetables with flour, stirring to coat. Bring milk, frozen corn, cream-style corn, bouillon granules, thyme and black pepper then simmer over medium heat for 3 moments. Reduce heat to lower, cover and prepare for 10 to 20 mins. Whilst the soup is heating, toast the bacon bits in a tiny nonstick saute pan till crisp and put them in on the soup.

Soup is good to have for any food. It warms your stomach and makes you feel complete following a few mins. So try out the various easy and quick soup recipes and see which one is your favorite. Just cut back on the ingredients in case you are just serving yourself.

If you found this article useful, you may also visit cooking101.org to read more about some of the best free cooking tips and have a look at healthy turkey recipes

Role of Sebastian Rametta in the Success of “Original SoupMan” Franchise

While it’s easy to say that the success of the Original SoupMan restaurants is entirely due to Al Yeganeh – who opened his Soup Kitchen International in 1984 and started a phenomenon – there’s someone else who is playing a critical role in the brand’s expansion.

That individual is Sebastian Rametta, who is the founder of the multi-channel company that now includes franchise restaurants, a retail collection of premium “heat-n-serve” frozen soups, and a recently-relaunched website business. Of course, the original “soup shrine”, on 55th Street in Manhattan, remains part of the operation.

A hallmark of the Original SoupMan business is the consistent, remarkable quality of the product. Quality is what established the brand – it’s why it landed as the “star” of a famous Seinfeld episode – and it’s why Zagat’s and Consumer Reports rated Original SoupMan as “Best.”

Sebastian Rametta has played a pivotal role in turning a small New York City storefront into a national brand, without sacrificing that quality. All their soups are slow-cooked in small batches using the original recipes, and flash-frozen using a proprietary process.

This relentless attention to detail is what you’d expect from Sebastian Rametta. With over 25 years of experience in food service, Sebastian Rametta is the ideal entrepreneur to turn Original SoupMan into a powerful national brand.

He has a deep understanding about all aspects of this industry, including franchising, fmanufacturing, restaurant operations, logistics, supply chain and menu development.

In 1991, Sebastian Rametta co-founded Arnie's Bagels, Inc., a wholesale manufacturer of all-natural premium, par-baked authentic New York bagels. Arnie's major customers included McDonald's, Disney World, Dunkin' Donuts, Roy Rogers, Friendly's, A&P Supermarkets, King's Supermarkets, and other major national chains. The business was sold to Quaker Oats in 1994.

Sebastian Rametta then acquired a significant stake in Ranch*1 Group, Inc., an innovative New York City-based grilled-chicken franchise company. From 1996 until June 2001 Mr. Rametta was a director of Ranch*1, and from March 1999 until June 2001 he was the President and Chief Executive Officer of Ranch *1.

Today, with their chain of restaurants, website, and new retail line of premium, gourmet, “heat-n-serve” soups, Al, Sebastian Rametta and their team are making sure that the whole world experiences soup as it was meant to be!

Drinking Soup before Meals Is Conductive To a Healthy Regimen

Drinking soup before meals contributes to the dilution and mixing of food, so it has the benefit of the gastrointestinal digestion and absorption of food, reducing the stimulation of the gastrointestinal tract and reduce the incidence of gastrointestinal cancer. “Soup before meals is better than medicine”, as for these words, there is a scientific reason. This is because, from the mouth, throat, esophagus into the stomach, as if a channel is the only way to food. Before eating, to drink a few mouthfuls of soup or into a little water is equal to add the lubricant to this gastrointestinal points, so that food can be smoothly swallowed to prevent hard, dry food to stimulate the gastrointestinal mucosa, protecting the digestive tract, and reduce the incidence of digestive tract tumors.

During the meal, half-way from time to time drink the soup is also useful. Because it helps to dilution and mixing of food, it is helpful to the gastrointestinal digestion and absorption of food. If you do not drink soup before eating, or do not drink water in a meal, after a meal due to the secretion of gastric juice excessive loss of body fluids and produce thirst, then drink plenty of water, it will dilute the gastric juice, affecting the absorption and digestion of food. Therefore, nutritionists believe that to develop the habit before meals to eat continuously into the point of the soup, you can also reduce the incidence of esophagitis, gastritis, esophageal cancer, gastric cancer. They also found that those people who often drink the soup, milk and soy milk, digestive tract is also the most easy to maintain a healthy state.

If you soak cooked rice or hard bun into soup to eat, it is different.

Because we chew food, not only to chew food, easy to swallow, more importantly is by the saliva to make the food moist and saliva comes from the constant chewing, there are a lot of digestive enzymes in saliva, and help digestion and absorption and detoxification physiological functions, which is very useful for health. But rice with soup is soft and easy to swallow, people are often too lazy to chew without saliva digestion process and quickly swallowing the food, which increase the burden of his stomach. One day, it is easy to cause stomach and even the onset of gastric cancer. Therefore, we should not eat rice served in soup.

Of course, drinking soup before meals is healthy, not to say that drinking the more the better. It should vary from person to person, but also to grasp into the soup time. Moreover, it is better to adhere to the comfort degree of the stomach, do not drink too much before meals.

Simple Cauliflower Soup

How to make simple Cauliflower Soup? It can be done with just a little effort.The highlight here is the ginger-in three forms, fresh, ground, and crystallized. The cauliflower gives the soup body and creaminess without adding any actual cream. This recipe makes 8 servings. Follow the simple directions:

SIMPLE CAULIFLOWER SOUP

INGREDIENTS :

2 tablespoons canola oil1 large yellow onion, choppedOne 21/2-pound cauliflower head, trimmed and broken into small florets1/4 cup minced peeled fresh ginger1/3 cup chopped crystallized ginger2 tablespoons finely grated orange zest, plus additional for garnish1 teaspoon ground ginger1 teaspoon salt1/2 teaspoon freshly ground pepper, preferably white pepper4 cups (1 quart) vegetable broth2 cups plain yogurt (regular, low-fat, or fat free)2 tablespoons honey

DIRECTIONS :

Heat a large saucepan or soup pot over medium heat. Add the canola oil, then the onion. Cook, stirring often, until softened, about 4 minutes.Stir in the caulifl ower fl orets and minced fresh ginger; cook, stirring often, until very aromatic, about 2 minutes.Stir in the crystallized ginger, orange zest, ground ginger, salt, and pepper. Cook for 30 seconds, then stir in the broth, scraping up the browned bits on the pan’s bottom.Bring to a simmer; then cover, reduce the heat to low, and simmer slowly until the cauliflower is very tender, about 30 minutes.Working in batches as needed, pour the contents of the pan into a large food processor fitted with the chopping blade or into a large blender. Process or blend until smooth; turn off the machine to occasionally scrape down the sides of the bowl to make sure everything is incorporated. Pour the puree back into the saucepan. Alternatively, use an immersion blender to puree the soup in the pan.Whisk in the yogurt and honey; bring to a simmer over medium heat, whisking constantly. Ladle into bowls; if desired, grate a little orange zest over each serving.

Variations:

Substitute unsalted butter for the canola oil. Add up to 1/4 teaspoon cayenne pepper with the ground ginger. For a brighter taste, substitute 1 tablespoon finely grated lemon zest for the orange zest.

Curried Ginger Soup:

Add 2 teaspoons ground coriander, 1 teaspoon dry mustard, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder with the ground ginger.

Follow this directions carefully. Hope you like this unique soup recipe and Bon Apetit.

Soup of Wisdom

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Make Carrots A Part Of Your Healthy Diet

Carrots are a great way to add color and nutritive value to your healthy eating plan. They're low calorie, flavorful, and a great source of vitamins, minerals and fiber your body needs. They're a great option for people trying to lose weight, follow a diabetic diet, or simply incorporate more healthful foods into their daily diet.

Carrots are orange because they contain large amounts of beta-carotene, which the human body converts into vitamin A. Beta-carotene is also an immune system booster and powerful antioxidant. Carrots are high in other nutrients as well, such as vitamins B6, K, and C, iron, and copper. And of course, they're very low in calories, weighing in at a mere 50 calories per cup.

Carrots add color and flavor to this hearty, satisfying soup which has a fraction of the fat and calories found in most creamy soups. To make it the centerpiece of a healthy meal, serve it with a crisp, refreshing salad and seasoned pita chips, as described below.

Creamy Carrot-Squash Soup

1/2 medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots, peeled and diced
4 cloves garlic, crushed
1 2-3 inch-long piece of fresh ginger, peeled and sliced thin
4 cups water
1/2 teaspoon cinnamon
salt and pepper to taste

Preheat the oven to 350 degrees. Scoop the seeds out of the butternut squash half and discard. Place the cleaned squash cut side down on a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow the squash to cool, then scoop the flesh out of the skin using a large spoon. Discard the skin and set the squash aside.

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and garlic and cook, stirring frequently, until the onion is translucent. Pour in the water, and add the squash, carrots and ginger. Bring to a boil, and cook together for at least 20 minutes, or until the carrots and ginger are tender. Remove from heat and allow mixture to cool slightly.

Puree the mixture in a blender or food processor, or transfer to a bowl and beat with an electric beater. Add boiling water to thin out soup if necessary. Return the soup to the pot, and heat thoroughly. Stir in the cinnamon, salt and pepper before ladling the soup into serving bowls.

Seasoned Pita Chips

6 whole-wheat pita rounds
1 tablespoon oil
2 teaspoons oregano
salt and pepper

Preheat the oven to 425 degrees. Split each pita in half, making each pita into two rounds. Brush the cut sides with oil and sprinkle with seasonings.
Cut each pita round into as many wedges as you'd like and spread them, herbed-side up, on two baking sheets. Bake for 8-10 minutes, or until wedges are crisp and golden brown.

Miso Soup – The Perfect Oriental Starter

Miso soup is a staple of Japanese cuisine and has been for a great many centuries. Known as Misoshiru in Japan, it is the mixing of miso paste with dashi soup stock. Miso is as traditional seasoning used in Japanese cuisine. It is produced by fermenting rice, barley and soy beans along with salt and a koji fungus. Dashi is made from dried, fermented and smoked skipjack tuna (called Katsuobushi in Japan) which is sliced very thinly and mixed with dried kelp, called kombu. Dashi stock is the basis of many Japanese dishes and gives Japanese food its authentic flavour. Thankfully, both miso and dashi can be purchased readymade.

The soup can be served in its basic state, being hot water, miso paste and dashi soup stock to create a very thin, yet very tasty oriental soup. This is a perfect starter for a Japanese meal. Alternatively, a variety of vegetables and noodles can be added to give the soup a bit more substance and is often served as a main course in this manner. By adding noodles, such as the shirataki noddle, tofu and leeks or spring onions is an easy way to create a traditional Japanese soup.

Shirataki noodles are a low carb, low calorie type of noodle made from the elephant yam (also known as Devils Tongue). These noodles are thin and translucent and the word shirataki means white waterfall, which describes the appearance of these noodles. The preparation of these noodles is very easy, as with any other type of noodle; simply add to hot water, add to cooked vegetable with a little hot water or, as we are going to do with our miso soup, simply add them to the soup.

The ingredients of this recipe for miso soup is as follows:

1 pack of shirataki noodles (unless you're feeding a large party, you wont need the full pack)2-5 tablespoons if miso paste (depending on taste and how many you are feeding)Dashi soup stockChopped tofu. Small cubes work best around 7mm3A handful of spinach (more for large parties)Thinly sliced leek (quantities to suit)

As we are not cooking for a specific number of servings, change the quantities accordingly. The beauty of this soup is the liquid can be added or removed if it seems too 'full' or 'empty'. First of all, bring a pan of water to the boil and add the dashi soup stock. Allow it to simmer before adding the thinly sliced leeks and diced tofu. As with stir fry, there is no need to fully cook the leeks as leaving a slight crunchiness will make the dish all the more authentic. A few minutes prior to serving add the spinach, miso and the shirataki noodles, stir well to ensure the miso is properly distributed and serve in a traditional Japanese deep bowl. Using chop sticks is not advised. 

Seb Rametta Planning To Expand The Original SoupMan Network

The fact that no success is too big for Seb Rametta, the founder of Original SoupMan, has once again been proven with the news about Rametta's intentions of taking up the number of his kiosks in America and Canada to 1000. With thousands of people practically addict to the wide range of authentic and lip smacking soups offered by Original SoupMan it is only natural to think that an increased number of kiosks will not only prove profitable for Mr. Seb Rametta but will also enable an increased number of people to taste soup in their original form.

As per reports Seb Rametta also intends to introduce some changes into the 500 kiosks of Original SoupMan that are currently operating across America and Canada. Although, it has not been confirmed yet, Rametta plans to change his kiosks into fast-casual and deli style outlets. This new strategy is obviously being introduced to attract a greater number of young patrons to the kiosks. The introduction of "heat-n-serve" soups in 2005 that could be purchased across the counter and came with the trademark taste and qualities of the Original SoupMan soups has been considered by many as a truly strategic business decision which displays the ability of Mr. Seb Rametta to understand and initiate business changes according to current trends.

Mr. Rametta is renowned for his unique business acumen and strategic vision and it is being speculated that these measures will definitely help in the further growth of the already successful Original SoupMan brand. The unique success story of Mr. Rametta has earned him the respect of both his peers and critics. His ability to turn his ideas into a practical success and skillfully access and analyze the risks and profits associated with a business venture has placed him at the top in the food service industry. His foresight and ability to plan strategic partnerships have helped him helped him take his business to new heights of success on an international level.

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Seb Rametta Planning To Expand The Original SoupMan NetworkNot Rated Yet

Jonathan Schwartz has published 6 articles. Article submitted on May 18, 2011. Word count: 331

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Cabbage Soup Diet Drop Excess weight Quickly

Yet another diet plan program that is producing the rounds in the American dieting circles is the cabbage soup diet plan.

If you have been attempting to shed fat for a prolonged time, you might have arrive across the Cabbage Soup Diet regime. This effortless to adhere to diet plan is a radical excess weight loss diet regime which claims that the more very low-calorie cabbage soup you get around a period of 7 days, the more weight you will lose. In reality, this diet regime claims that you will see drastic weight loss of about ten pounds within 7 days.

The Cabbage Soup Diet Program, or Mayo Clinic eating plan as it is also identified, is a 7 day eating plan that is based mostly on eating cabbage soup.

The plan calls for eating any quantities of cabbage soup you would like throughout the day. Why? Simply because there are not quite a few calories in a bowl of cabbage soup.

Things to Steer clear of

one.All meals should be broiled, baked or boiled. No f

ried meals for the duration of the diet regime.

two.Stay away from alcohol, bread and other carbonated drinks that hasten bodyweight achieve.

Things to be kept in mind

The Cabbage Soup Diet plan is complete nutritious vegetables and fruit, and is extremely lower in excess fat, but to stress yet again: This diet is for one particular week only.

The cabbage soup diet plan is too very low in complex carbohydrates, protein, vitamins and minerals to proceed for a extended period of time. You want to resume normal consuming patterns for at least two weeks prior to attempting it once more.

1. Comply with the diet plan Precisely - if you really don't, then it wont perform

2. Drink at least 4 - 6 glasses of water per day

3. Maintain motivated! - Preserve in thoughts that it is only for seven days

4. Complement the eating plan with a multivitamin and mineral tablet

6. Eat lots of soup - as a lot as you want! If you dislike the soup use more than the counter capsules

The cabbage soup diet is 1 of the most successful ways to kick commence a excess weight loss plan.It gives speedy benefits and even though not effortless, dieters know they only will need to do it for seven days and can have a break prior to resuming if essential.Ultimately, it provides lots of enthusiasm to preserve losing weight, as soon as swift weight loss has been attained.

Conclusion

Will it function? Totally. If your day-to-day consumption is constrained to cabbage soup and some fruit, rice, etc, you will drop weight. And thats the appeal here. It's a swift fat loss prepare for the brief expression.

Of program, it is constantly advisable for you to consult your medical professional ahead of following this eating plan. Personally I feel that this diet regime can be counter productive. Because the eating plan would force your system to go into slower metabolic process, it would then en

courage your physique to hold on to your body fat reserves. In the stop, you may possibly be only delaying your bodyweight loss program.

Since of this, dieters frequently use the cabbage soup diet regime if they want to lose weight fast. In fact, most people use the program to get into shape prior to they enroll in a prolonged term eating plan system. Some get into the cabbage soup diet plan when they need to shed added lbs for a particular occasion.

How to make Homemade Tomato Soup

How to make Homemade Tomato Soup? This is the alternative to a regular creamed soup recipe because it gives soup the same creamy consistency even though it doesn’t actually contain any cream. I got this idea from the exceptionally busy mother of one of my daughter’s friends, who also happens to be a very good cook, and although she didn’t say where it came from, I’d guess it was originally a wartime recipe, firstly because using basic store cupboard ingredients in place of expensive, hard to- get-hold-of foods was a favourite trick in those days and, secondly, because it sounds exactly like something my most thrifty grandmother would have made - and she used to mash odd bits of soap together and make new lipsticks by melting down old ones… Folow this simple directions:

HOW TO MAKE CREAM OF TOMATO SOUP

INGREDIENTS :

1 sweet potato6 carrots1 large onion1 clove of garlic2 tins chopped tomatoes2 pints (1 litre) chicken stock1 oz (25 g) butter or margarine (approx)1 heaped tbsp flourSalt & pepperOil

DIRECTIONS :

Peel and chop the sweet potato, carrots, onion and garlic; warm a little oil in a very large saucepan and gently fry the vegetables for a few minutes until the onion is soft.Add the chopped tomatoes to the pan and stir well.Meanwhile, melt the butter in a separate (much smaller) saucepan and stir in the flour, mixing well to make a smooth paste; cook it out for a minute.Pour about 1/2 pint (250 ml or 1 mugful) of the chicken stock into the pan with the paste and stir or whisk quickly and continuously for a minute or two to make a smooth sauce.Add the sauce to the vegetables in the pan and mix well, followed by the remaining 11/2 pints (850 ml) of chicken stock, stirring well again.Bring to the boil then turn the heat right down, cover with a lid and simmer gently for about half an hour.Allow the soup to cool then blend in a liquidizer or food processor and season with salt and pepper.

Tip:

Wash out empty plastic milk bottles and use them for freezing home-made stock, soups and sauces.

Unlike food bags, they hold their shape and are easier to stack neatly, and this is a good way of knowing how much stock you’ve got according to the size of the bottle it’s stored in.

Follow this directions carefully. Hope you like this easy soup recipe and Bon Apetit.

Recipe for Roasted Tomato Soup

Recipe for roasted tomato soup can be prepared in just a few minutes. Simplicity defined, this soup is best with garden fresh tomatoes. Slow-roasting concentrates their flavor. Here are step by step directions:

INGREDIENTS :

2 pounds Roma or plum tomatoes, halved lengthwise1 medium onion, quartered2 tablespoons olive oil2 cups chicken or vegetable broth1 bay leafCoarse-grained or kosher salt for garnishBasil leaves, sliced into thin strips, for garnish

DIRECTIONS :

Position the rack in the center of the oven and preheat the oven to 325°F.Toss the tomatoes and onion with the olive oil on a large lipped baking sheet. Roast slowly, stirring occasionally, until the tomatoes have shriveled and the onion has softened and turned golden at the edges, about 45 minutes. Set aside to cool at room temperature for 10 minutes.If there are browned bits in the baking sheet (and if it’s flameproof), set it over medium heat, add a tablespoon or two of water, and scrape up those browned bits. Place the tomatoes, onion, and any of this juice from the pan in a large food processor or blender; process or blend until chunky-smooth. Alternatively, dice the tomatoes and onions on a chopping board, but make sure you catch and save every drop of juice.Pour the chopped vegetables and all their juice into a large saucepan or a small Dutch oven. Add the broth and bay leaf; bring to a simmer over medium-high heat. Cover, reduce the heat to low, and simmer for 5 minutes to blend the flavors.To serve, remove and discard the bay leaf. Ladle the soup into bowls; sprinkle the salt and basil over each serving.

Variations:

Add up to 6 garlic cloves, peeled, with the tomatoes and onion. Add 1/4 cup dry sherry, dry vermouth, or dry white wine with the broth. Add 2 teaspoons stemmed thyme with the bay leaf. Stir 1 cup heavy cream into the soup with the broth. Drizzle aged, syrupy balsamic vinegar over the soup in the bowls. Set a small dollop of sour cream or crème fraîche in the center of each bowl.

Prepare a gas barbecue for medium-heat cooking or make a medium heat coal bed in a charcoal grill. Cut the onion into 1/2-inch slices; brush these and the tomato halves generously with olive oil. Place them on the grate about 4 inches from the heat. Cover and grill until charred, about 5 minutes. Turn and roast until charred on the other side, about 4 minutes. Process or blend as directed and continue with the recipe at step 4.

Follow this directions carefully. Hope you like this nice soup recipe and Bon Apetit.

Spring or Winter Vegetable Soup

In this article i will show you how to make Vegetable Soup. Here’s a basic vegetable soup in two versions. Choose either the spring or winter vegetable soup to prepare this nice recipe. The parsley should be cooked slowly at first to infuse the oil. Here are step by step directions.

INGREDIENTS :

2 tablespoons olive oil1 large yellow onion, finely chopped1/4 cup chopped parsley leaves2 garlic cloves, minced1 large beefsteak tomato, cored and finely chopped8 cups (2 quarts) chicken broth1 bay leaf

Spring Vegetables

2 medium zucchini, roughly chopped2 medium yellow summer squash, roughly chopped1 medium fennel bulb, trimmed and roughly chopped1/2 pound green beans, ends trimmed and cut into 1-inch pieces1/2 pound asparagus spears, ends trimmed and cut into 1-inch pieces1/2 pound sugar snap peas, stems and fibrous veins removed, roughly chopped

Winter Vegetables

4 medium carrots, peeled and thinly sliced1 medium acorn squash, peeled, halved, seeded, and roughly chopped3/4 pound yellow-fleshed potatoes, such as Yukon golds, peeled and diced1/2 pound Brussels sprouts, quartered1/2 pound cremini or white button mushrooms, thinly sliced1 teaspoon salt1/2 teaspoon freshly ground black pepper

DIRECTIONS :

Heat a large Dutch oven or soup pot over low heat. Swirl in the olive oil, then add the onion and parsley. Cook slowly, stirring often, until the onion is golden, about 7 minutes.Add the garlic, cook for 15 seconds, then add the tomato. Stir well, raise the heat to medium-high, and pour in the broth, scraping up any browned bits on the pan’s bottom as the broth comes to a simmer.Stir in the bay leaf and all the spring vegetables (the zucchini, yellow squash, fennel, green beans, asparagus, and sugar snaps) or winter vegetables (the carrots, acorn squash, potatoes, Brussels sprouts, and mushrooms).Cover, reduce the heat to low, and simmer slowly until the vegetables are tender, about 30 minutes for the spring vegetables, 45 minutes for the winter ones. Remove the bay leaf; stir in the salt and pepper before serving.

Makes 6 servings.

Variations:

Stir in 2 cups cooked and drained shaped pasta (ziti, rigatoni, farfalle) during the last 5 minutes of cooking.For a brighter taste, stir in 2 teaspoons cider or white wine vinegar with the salt.For a deeper taste, use beef broth instead of chicken.For a richer soup, add the rind from a wedge of Parmigiano-Reggiano with the vegetables. Shave off the wax and any ink with a vegetable peeler before adding. The cheese will melt as the vegetables cook; discard the remnant after cooking.

Lots of fun preparing this popular soup recipe and Bon Apetit.

Seb Rametta The Success Secret Of the Original SoupMan

Despite the fact that the Original SoupMan restaurants earned enormous success primarily from the lip smacking recipes of Al Yeganeh, it was the strategic vision and business acumen of the legendary Seb Rametta that enabled this small New York City storefront to transform into a national brand. Mr. Rametta's ability to give a practical shape to his ideas combined with his skill of taking calculated business risks has placed him as one of the most reputed leaders and pioneers in the food service industry.

Through his farsightedness and sheer genius, Mr. Rametta has created one of the most popular soup brands that have expanded beyond the boundaries of nation and continents. Having over 25 years of experience in the food industry, he has become an integral part of the success story of the Original SoupMan and is still contributing actively towards its current and future growth. In addition to having vast knowledge about the various aspects of food industry including franchising, food manufacturing, restaurant operations, logistics, supply chain and menu development, he is capable of single handedly and efficiently managing the different departments of the company.

Consistency is perhaps the most admired aspect of the personality of Mr. Seb Rametta. It is this trait of his that has helped him maintain the superior quality and standards with which he started all his ventures and used to turn them into a huge conglomerate. He is relentless in his attention to detail as well as his in his zeal to make people experience the soups as they were meant to be experienced.

Today, the multi-channel company founded by Seb Rametta consists of franchise restaurants, a retail collection of premium "heat-n-serve" frozen soups, and a recently re-launched website business. Despite being placed at the pinnacle of the food industry, MR. Rametta takes a deep interest in the everyday operations of his business and is personally involved in issues related to development of strategic relationships, joint ventures, and product development as well as taking feedback and learning from customer experience.

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Seb Rametta The Success Secret Of the Original SoupManNot Rated Yet

Seb Rametta has published 2 articles. Article submitted on March 18, 2011. Word count: 338

In the simplest of terms, dehydrating food is removing the moisture content from the food. This will inhibit the growth of microorganisms which are the primary contributing factor in the decaying process. So drying the food and removing the water will prolong and preserve the life of the food.

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Homemade potato soup - hearty and satisfying

Potato soup is hearty, stick - your-ribs food at its best. Paired with a simple salad and crusty bread, it is a delicious and filling that you feel satisfied for hours remain.

It is one of the keys to sublime potato soup from the ingredients. While no Pope can be used in soup, waxy varieties like red potatoes or Yukons are the best choice because they hold their shape well and not to break down during cooking, that starchy varieties like red usually do.

Many recipes of potato soup is very rich, with plenty of butter and whole milk, cream, or cream. These ingredients add great flavor and body but unfortunately they increase calorie counting, as well. If you're watching your weight, try to replace the evaporated milk low-fat of whole milk or cream or substitute half of the milk or cream low-fat broth. You'll reduce calories without sacrificing any flavor or creaminess.

Add-Ins for Color, flavor and style
Potato soup purists will agree that classic white creamy soup is a beauty on their own, but some simple additions can provide additional nutrients and ojo-apelacion. One of the best things about potato soup is its adaptability, so you experiment with what you have in hand. A handful of mixed vegetables, frozen or canned, some strips, carrots, or a cup of frozen peas or some chopped Broccoli (fresh or frozen) is all the good looking so much like plug-ins. Chicken, Turkey or ham chopped and stirred into the soup during the final period of cooking, add protien to the dish.

There are two variants of classic potato soup, which are easy enough for a beginner and the delicious enough to be proud of an expert chef cook.

Potato soup couldn't be-easy
-1 can cream of chicken soup
-1 can cream of onion soup
-1 can of evaporated milk
-2 tablespoons butter
-6 medium potatoes, peeled and cut into 1-inch cubes

Place peeled, cubed potatoes in a pot with enough water to cover. Bring to a boil and then reduce to fire low and simmer for 10 to 15 minutes, until potatoes can be pierced easily with a fork. Remove from heat but do not drain. Add remaining ingredients, return to heat and continue cooking for 15 to 20 minutes more.

Old Fashioned Scratch potato soup
-3 tablespoons butter
-3 tablespoons flour
-3 cups milk
-1-1/2 teaspoons salt
-Salt and pepper to taste
-6-8 medium potatoes
-1/2 onion, diced

Peel the potatoes and cut into small pieces. Place in a pot with enough water to cover and bring to a boil, then reduce heat and simmer until the potatoes are tender. Drain and reserve.

Melt 3 tablespoons butter in a saucepan. Add the onions and saute over low heat. When the onions are soft and transparent, but not Golden, add the flour and stir it well to form a paste. When the flour is completely incorporated, slowly add the milk, stirring constantly. Cook over medium low, stirring frequently, until the sauce begins to thicken. Add potatoes and spices. Continue cooking over medium-low heat, stirring frequently, for 15 minutes.

Eating vegetables like potatoes is important for good nutrition, but even with an excellent diet can not get enough of some important substances like vitamin D and CoQ10. Find out more about these crucial nutrients in vitamin D and CoQ10 benefits.

Simple Vegetable Soup without Cream

How to prepare simple Vegetable Soup without Cream? anyone can prepare it with just a little effort. Puréeing makes any vegetable soup velvety smooth and elegant. All sorts of vegetables can be used, but the best have some body, like winter squash or potatoes, and aren’t overly fibrous (celery, for example, can be tough to purée without straining first). You can use various tools to purée your soup; some yield smoother results than others. The smoothest purées are done in a blender, in the pot with an immersion blender, or with a food mill; a food processor or ricer does a good job but doesn’t get the soup velvety smooth; and a potato masher or fork, of course, gives you the chunkiest results. After pureeing, passing the soup through a fine meshed strainer, though laborious, will guarantee the ultimate in smoothness and is especially worthwhile if the vegetable is fibrous. Other vegetables you can use: peeled and chopped winter squash, like butternut, pumpkin, or acorn; sweet potatoes; chopped cauliflower, broccoli, or sunchokes; green peas. Recipe makes 4 servings. Preparation time is about 45 minutes. Follow the simple directions carefully:

SIMPLE VEGETABLE SOUP WITHOUT CREAM

INGREDIENTS :

2 tablespoons butter2 shallots or 1 small onion, chopped1 ½ pounds carrots, sliced6 cups chicken or vegetable stock or waterSalt and freshly ground black pepper2 tablespoons chopped fresh chervil or parsley for garnish

DIRECTIONS :

Put the butter in a large, deep pot over medium high heat. When the butter is melted, add the vegetables and cook until they start to soften, about 5 minutes.Add the stock and bring it to a boil. Lower the heat so that the stock bubbles gently and cook, stirring occa sionally, until it thickens slightly and the vegetables become fully tender, 10 to 15 minutes more.Use an immersion blender to purée the soup in the pan or cool the mixture slightly, pour into a blender, and purée carefully. Cool and refrigerate, covered (it will keep for a day or so), to serve it cold. Or reheat over low heat to serve hot. Taste and adjust the seasoning. Serve garnished with chervil or parsley.

Variation:

Puréed Turnip or Celery Root Soup -  A bit of potato mellows out the flavor so it’s not overpowering: Substitute 1 pound peeled and chopped turnips or celery root and 1 medium peeled and chopped potato for the carrots.

Follow the simple directions carefully and you will be amazed how nice this soup recipe really is. Lots of fun preparing this simple soup recipe and Bon Apetit.

Warm Soup For Soul Soup Cooking Tips And Facts

Soup is one of the soothing foods with lots of health benefits. It is broth steeped in rich flavors, voluptuously smooth and creamy in texture filled with chunks of vegetables and meat to accompany. Though it is served a one of the starter dishes in several courses, intended to sharpen the appetite, it can also be one of the many dishes served at the same time or it can be enjoyed as a hearty meal in a bowl. There are numerous recipes of soup enjoyed all over the world, differing tastes according to the culture and communities. To name a few, dumpling soup, diet soup, noodle soup, vegetarian soup, bean soup, chicken soup, fish and sea food soups, and many other to join the list. I often watch food shows on my ATT Digital TV to know more about the style and variation of cooking soup. These delicious soups are usually slow cooked allowing all the flavors to accumulate and the bottom line is it is a slow cooked broth thin enough to be sipped. Best soups are made with fresh ingredients and homemade stock and could be made with almost anything available on the kitchen rack.

Soup is an important factor of diet in many cultures around the world and is not a new found dish. Probably, soup originated with the history of cooking as it was the easiest to prepare. Studies reveal that the earliest cooked version was made with a combination of peas, lentils and beans for a quick and easy meal. Since then, this staple food has undergone various changes in terms of flavors and cooking methods and has evolved into a mealtime favorite that is everything from quick and easy to sophisticated and elegant. The preparation of soup is obviously a time consuming endeavor but modern style of cooking has introduced a lot of convenient techniques to reduce the time in kitchen. This humble food can be prepared with almost any type of ingredients available in the house and nothing matches a bowl of hot nourishing soup to warm up the soul. Soup incorporates umpteen flavors and textures to suit the occasion and satisfy those comfort seeking taste buds with no age barrier. Fresh ingredients or canned and frozen elements can be blended in a soup recipe to help recondition the palate between meal courses or after consumption of alcoholic beverages. This comfort food is cherished from generations creating a huge popularity in several courses of meal.

Soups can be distinguished as clear soups and thick soups and the credit of this classification is accorded by specific cultural cuisine on the basis involved in the theme and variation of this creation. Whatever the classification be, the basic rule is the same and once the fundamental technique is mastered you can use this technique to create derivative soups making your own innovations, variations and additions. An important factor to remember is that each and every culture has its own way of dishing out soups and it is an advantage to know about many varieties to become a connoisseur. Clear or broth based soups are made using ingredients like meats, poultry, seafood, legumes, vegetables, herbs and spices in water or stock to make a thin broth. It is simmered away for a long time to bring all the flavors together and then garnished with herbs, more spices or pastas and noodles and many other ways at the individual choices to turn it into a hearty dish. In the other version of soup, the liquid is thickened by the addition of flour, cream, or egg, or by the action of pureeing the simmered contents. Ultimately, soups with distinct flavors and seasonings to enhance the taste are savored by everyone.

Tina is a freelance writer who likes to write about technology and food related topics. She keenly watches food shows on her ATT Digital TV to know more about making different variety of soups. Rate this Article

Warm Soup For Soul Soup Cooking Tips And FactsNot Rated Yet

Tejaswini D has published 70 articles. Article submitted on February 06, 2012. Word count: 619

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Warm Soup for Soul – Soup Cooking Tips and Facts

Soup is one of the soothing foods with lots of health benefits. It is broth steeped in rich flavors, voluptuously smooth and creamy in texture filled with chunks of vegetables and meat to accompany. Though it is served a one of the starter dishes in several courses, intended to sharpen the appetite, it can also be one of the many dishes served at the same time or it can be enjoyed as a hearty meal in a bowl. There are numerous recipes of soup enjoyed all over the world, differing tastes according to the culture and communities. To name a few, dumpling soup, diet soup, noodle soup, vegetarian soup, bean soup, chicken soup, fish and sea food soups, and many other to join the list. I often watch food shows on my ATT Digital TV to know more about the style and variation of cooking soup. These delicious soups are usually slow cooked allowing all the flavors to accumulate and the bottom line is it is a slow cooked broth thin enough to be sipped. Best soups are made with fresh ingredients and homemade stock and could be made with almost anything available on the kitchen rack.

Soup is an important factor of diet in many cultures around the world and is not a new found dish. Probably, soup originated with the history of cooking as it was the easiest to prepare. Studies reveal that the earliest cooked version was made with a combination of peas, lentils and beans for a quick and easy meal. Since then, this staple food has undergone various changes in terms of flavors and cooking methods and has evolved into a mealtime favorite that is everything from quick and easy to sophisticated and elegant. The preparation of soup is obviously a time consuming endeavor but modern style of cooking has introduced a lot of convenient techniques to reduce the time in kitchen.

This humble food can be prepared with almost any type of ingredients available in the house and nothing matches a bowl of hot nourishing soup to warm up the soul. Soup incorporates umpteen flavors and textures to suit the occasion and satisfy those comfort seeking taste buds with no age barrier. Fresh ingredients or canned and frozen elements can be blended in a soup recipe to help recondition the palate between meal courses or after consumption of alcoholic beverages. This comfort food is cherished from generations creating a huge popularity in several courses of meal.

Soups can be distinguished as clear soups and thick soups and the credit of this classification is accorded by specific cultural cuisine on the basis involved in the theme and variation of this creation. Whatever the classification be, the basic rule is the same and once the fundamental technique is mastered you can use this technique to create derivative soups making your own innovations, variations and additions. An important factor to remember is that each and every culture has its own way of dishing out soups and it is an advantage to know about many varieties to become a connoisseur. Clear or broth based soups are made using ingredients like meats, poultry, seafood, legumes, vegetables, herbs and spices in water or stock to make a thin broth. It is simmered away for a long time to bring all the flavors together and then garnished with herbs, more spices or pastas and noodles and many other ways at the individual choices to turn it into a hearty dish. In the other version of soup, the liquid is thickened by the addition of flour, cream, or egg, or by the action of pureeing the simmered contents. Ultimately, soups with distinct flavors and seasonings to enhance the taste are savored by everyone.

Seb Rametta: An Unusual Success Story

Seb Rametta is not just another businessman who has made it big in his chosen field; he is a visionary, who possesses the necessary skill, courage and intelligence to convert a simple venture into a worldwide success. His ability to judge emerging opportunities, trends, and the shifting competitive environment and utilize them for the further growth of his business has helped Seb Rametta become one of the most renowned and respected personality in the food service industry.

The success story of Mr. Rametta started in 1991, when he established Arnie’s Bagels, Inc. along with his partner. Arnie’s became the wholesale manufacturer of all-natural premium, par-baked authentic New York bagels. It did not take long for Mr. Rametta to turn Arnie’s into a major national brand catering to clients such as McDonald’s, Disney World, Dunkin’ Donuts, Roy Rogers, Friendly’s, A&P Supermarkets and King’s Supermarkets. Finally, in 1994, with the consent of all the partners, Arnie’s was sold to Quaker Oats, helping Seb and his co-founders earn a handsome profit.

Later, Seb Rametta and his partners invested in Ranch*1 Group, Inc, a grilled-chicken franchise company based in New York. This decision was motivated by the fact that increasing health trends and shifts in QSR market were impacting fried foods significantly. Mr Rametta was quick to identify the great recipes, great prices and a loyal customer base of Ranch*, which provided them with the edge needed to dominate the market.

After achieving enormous success with Ranch*1, Seb Rametta was in search of new and better opportunities.

So, when he spotted the substantial opportunities that the “Original SoupMan” brand could provide, he entered into a strategic partnership with Al Yeganeh. The partnership, which was initiated in 2004, soon turned into a great success and has resulted in the creation of the present company, which has made a mark in the food service industry not only across America, but worldwide.

Healthy, Hearty, Gourmet Soups Make Eating Light Delightful

Eating a healthy, balanced, high fiber diet doesn't mean you have to sacrifice taste and flavor. By choosing the right herbs, spices and seasonings, you can add the gourmet tastes you love to hearty, healthy, satisfying dishes.

Soups are a great way to enjoy distinctive flavors, since their long cooking times give flavors an opportunity to fully unfold. Soups are also a natural choice as part of a healthy diet, because they can be made to include a host of nutritious, high fiber ingredients. If a soup recipe calls for a particular vegetable which you enjoy, feel free to add more than the recipe calls for. Soup making is not an exact science, and adding more of something will have the effect of making that flavor more prevalent and adding more body to the finished soup.

Many soup recipes call for unhealthy ingredients, but it's fairly easy to substitute those for lower calorie, lower fat options. If a soup calls for heavy cream, replace the cream with a mixture of two parts skim milk to one part fat free sour cream. This will significantly reduce the fat and calories in the recipe. If the recipe calls for you to sautee something in butter, saute it in olive oil instead, and try using half as much as the recipe indicated. Olive oil has many more health benefits than butter, and also adds flavor to the finished soup. If you feel you need to add more olive oil, add it a teaspoon at a time. Olive oil runs about 119 calories per tablespoon, so it's a good idea to use it carefully.

Here's a recipe for a light, healthy Tomato and Cilantro Soup. It's bursting with bright flavors, and makes a perfect accompaniment to any Mexican or South American salad or entree.

1 tablespoon olive oil
2 stalks celery, finely diced
3 large shallots, minced
1 teaspoon dried oregano
3 tablespoons finely minced fresh parsley
3 tablespoons finely minced cilantro
3 16 oz.

cans diced tomatoes
1 tablespoon tomato paste
1 bay leaf
salt and pepper to taste
4 cups low sodium chicken broth
2 tablespoons olive oil
1 zucchini, diced
1 tablespoon flour

Heat the tablespoon of olive oil in a heavy saucepan over low heat. Add the next six ingredients and cook until soft, about 6-7 minutes. Add the tomatoes, tomato paste, bay leaf, salt and pepper. Turn up the heat enough to bring the mixture to a boil. Stir in the stock. Reduce the heat, partially cover, and let simmer for about 45 minutes.

Heat the two tablespoons of olive oil in a small skillet over medium high heat, and brown the zucchini. Remove the zucchini and add it to the tomato soup. Add the flour to the remaining oil and saute it, stirring constantly, until it's a light brown. Stir this into the soup, stirring well to combine.

Pho Noodle Soup Viet Nam

'Pho' (pronounce "fuh"), Vietnam's signature dish, is a deeply satisfying bowl of beef, or sometimes chicken, noodle soup that "cures what ails ya" and provides a filling meal at any time of the day.

After living in Hanoi for over four years and travelling to a number of places in Vietnam, I have sampled many delicious Vietnamese soups, but almost all of them pale in comparison to the ubiquitous bowl of pho served in restaurants and on street corners across the country. Its only main competitor, in my list of favorites, is the 'bun moc' I ate several times in Nam Dinh city.

The origins of pho are a bit murky but that really doesn't matter...wherever you eat it and in whatever form, it is delicious and absolutely hits the spot.

In northern Vietnam, most people claim that pho originated in Hanoi, but others insist it comes from Nam Dinh province. I do not know which argument is true, but the best pho I have ever eaten was "pho tinh" at a little restaurant in Hanoi on Ton Duc Thang Street, not far from Van Mieu (the Temple of Literature). As I cannot remember the exact address... I just said "Pho Ting, Ton Duc Thang to the taxi driver and he knew where to go.

It is hard to pinpoint what makes this 'pho' so special. Maybe it was the company of a very good friend, or perhaps it was the elegantly sliced scallions floating on top of the particularly delectable broth...whatever it was, it is the best pho I've ever had. I hope someday I will figure out the secret and replicate it at home.

My Vietnamese friend who accompanied me on the pho excursions to Ton Duc Thang Street tells me that this type of pho originates from Nam Dinh. She and I would also meet quite frequently at a local pho shop near her office, which I really liked, but my Vietnamese colleagues say is only so-so. Maybe the fact that the shop had air conditioning in the summer affected my positive impression...after all, I am a foreigner from a much colder climate and I consider the temperature of dining establishments to be a significant factor.

Pho can be had everywhere throughout Vietnam and it is usually eaten for breakfast. In my opinion, it is a perfect breakfast (or lunch, or dinner) and much more appealing than the traditional Western bacon, eggs and toast. Slurping it up from a porcelain bowl using chopsticks and a metal or ceramic spoon is also a lot more fun.

You cannot say you have been to Vietnam unless you have eaten pho at some point during the day. It is an enduring symbol of the country's soul and it will definitely satisfy yours.

Al's Foundation & Original SoupMan: Soups for Everyone

While reading about the Sebastian Rametta, the founder of Original SoupMan, plans of expansion which would take the number of their kiosks in America and Canada to 1000, not many of us see this move as anything beyond a sharp business move. After all, people all over America are crazy for lip-smacking soups of Original SoupMan and can never have enough of them. But there is more to it than what meets the eye. Al Yeganeh, the “Soup Nazi” has not only been the inspiration for the entire group for his constant endeavor to take soups to a new level of culinary excellence but also to reach out to those who need help.

Started in 2005, and led by Reggie Jackson, the American icon and Hall of Famer, Al's Foundation donates a portion of every purchase to feeding those in need. They also donate a certain amount every time they open a restaurant. So far, more than 40,000 people have been fed and with expansion plans in pipeline the number is expected to double in no time. Next time you gorge on gourmet soup at the Original SoupMan you can do so with a clear conscious that you are also contributing towards feeding those in need.

While the success of Original SoupMan rests on the core values, namely consistency and quality, the brand is doing more than just serving gourmet soups to the nation. They are leading by example whether it’s the matter of developing and perfecting recipes of soups or offering the best quality packed soups sans any artificial tastes or flavors.

Is it any wonder that other popular soup brands are also following the suit? Under the management of Sebastian Rametta, the soup kiosks and restaurants serve only fresh meat and soups that are prepared on a daily basis. Guests at Original SoupMan are assured of not only scrumptious and mouthwatering treats but a healthy meal at a premier soup brand outlets, enough reason to keep bringing them back.

Russian Soup – A Rich History of the Country's Culture

Russian soup is the main staple in the diet of people every day. It's not unlike any other culture in the world. It always has been such an important part of daily meals and the variety of different types to choose from is really extraordinary.

There are many categories of Russian soup that are hot and cold.

• Cabbage based soups such as the shchi
• Mushroom, milk and meat noodle soups
• Vegetable and water based stews
• Soups that are chilled such as tyurya, kvass, botvinya, and okroshka
• Vegetable and grain type soups
• Ukha fish soup as well as many other kinds that include different types of fish

Hot Russian soup

One of the principle hot soups that are usually served for the first course in most Russian meals for more than 1000 years is cabbage or Shchi soup. This is one of the soups that is not exclusive to any class of people. It doesn't matter if someone is rich or poor; Shchi is a tradition and choice of mostly all Russian people. It is usually eaten at all times of the year. In addition, rye bread is often eaten along with almost any kind of soup that is served.

Other soups served hot are:

Rassolnik

This is a soup served hot that has a sour and salty cucumber base. Interestingly, this isn't an old traditional recipe. It was made in the 19th century. The name originates from rassol, which in Russian means pickle water. It can be served either vegetarian style, but quite often beef, kidneys or veal are added to the pickle base along with potatoes, vegetables and barley to balance the sour taste.

Solyanka

This is a thicker soup that adds cabbage, smetana, rassolink, spices and other vegetables like lemons, tomatoes, capers, olives, pickled and salted mushrooms to produce a very salty and sour soup base.

Cold Russian soup

One of the popular types that are eaten cold with sour milk or kvass is Okroshka.

The principle ingredients with both of these soup types are vegetables combined with cold meats or fish that have been boiled.

Vegetables that are added to this type of soup can make it spicy or neutral. For a spicy flair, you can add dill grains, green onion, celery, chervil, parsley and tarragon. For the more neutral variety add potatoes, carrots, rutabagas, turnips and fresh cucumber.

As far as the sour milk that is included in some of these cold soups, it is natural sour milk that has been well shaken and combined with seed oil, pure water as well as ground garlic. You can often replace the sour milk and use kefir instead, but many cold soup purists say that it changes the taste of the traditional okroshka.

To conclude, if you want to really experience the country's cuisine, you need to eat the many varieties of Russian soup that are available with every meal. You can be rest assured that almost every meal that you eat will include some form of soup. It's the way of traditional cuisine and is very good for you to boot.

Simple Chunky Vegetable Soup

How to prepare simple Chunky Vegetable Soup? Think of this as a what-have-you soup with infinite and easy variations. You’re looking for a mix of vegetables, always with tomato, though combining “hard” and “soft” vegetables improves the results. If you have an old piece of Parmesan lying around, cut the rind into small pieces and add it along with the first batch of vegetables; it’ll become chewy during cooking and is not only edible but (not surprisingly) delicious. Here are ingredients and simple directions.

SIMPLE CHUNKY VEGETABLE SOUP

INGREDIENTS :

¼ cup extra virgin olive oil1 medium onion, diced1 carrot, diced1 celery stalk, peeled and diced½ cup chopped prosciutto or other ham (optional)1 ½ to 2 cups hard vegetables, like potatoes, winter squash, parsnips, or turnips, peeled if necessary and cut into smaller than ½ -inch diceSalt and freshly ground black pepper6 cups chicken, beef, or vegetable stock or water1 cup peeled, seeded, and chopped tomato (canned is fine; include the juices)1 ½ to 2 cups soft vegetables, like green beans, cooked dried beans, zucchini or summer squash, or dark, leafy greens like kale or collards, cut into smaller than ½ inch dice½ cup chopped fresh parsley leavesFreshly grated Parmesan cheese for garnish

DIRECTIONS :

Put 3 tablespoons of the oil into a large, deep pot over medium heat. When hot, add the onion, carrot, and celery. Cook, stirring, until the onion softens, about 5 minutes. Add the ham if you’re using it and cook, stirring, for another 3 minutes.Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and the tomato; bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft and the tomato is broken up, about 15 minutes. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding.) Add the soft vegetables and the parsley and adjust the heat once again so the mixture simmers.Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasoning, add the remaining tablespoon of olive oil, and serve, passing the cheese at the table if you like.

Makes 4 to 6 servings.

Preparation time: 45 to 60 minutes.

Pistou

Traditionally you’d use pesto with a whole lot of garlic here: Stir in ½ cup or more of freshly made traditional pesto or any of its variations.

Pasta and Bean Soup (Pasta e Fagioli)

Use about half as much of the vegetables and add 2 cups cooked beans kidney, white, borlotti, chickpeas, cannellini, or a mixture with the soft vegetables. With them, add ½ to 1 cup small uncooked pasta, like tubetti, or larger pasta broken into bits. About 5 minutes before serving, stir in a teaspoon (or more, to taste) of minced garlic.

White Bean and Bread Soup (Ribolitta)

Purée 1 cup of cooked cannellini beans (canned are fine) with some of their liquid into a thick paste. For each bowl, toast a thick slice of rustic Tuscan or Italian bread and set in the bottom of the bowls. In Step 3, add the beans to the simmering soup. Thin with a little more water or stock if necessary. To serve, pour the bubbling soup over the bread and drizzle with a little extra virgin olive oil if you like.

Spicy Indian Vegetable Soup (Mulligatawny)

Leave this chunky and brothy or purée it: Substitute neutral oil, like grape seed or corn, for the olive oil. Skip the ham. Add 1 teaspoon each ground cumin and turmeric and cook with the onion in Step 1. Add 2 tablespoons curry powder along with the soft vegetables. Substitute cilantro for the parsley and omit the Parmesan.

Follow the simple directions carefully and you will be surprised how good this soup recipe really is.  Lots of fun preparing this nice recipe and Bon Apetit.

Seb Rametta An Unusual Success Story

Seb Rametta is not just another businessman who has made it big in his chosen field; he is a visionary, who possesses the necessary skill, courage and intelligence to convert a simple venture into a worldwide success. His ability to judge emerging opportunities, trends, and the shifting competitive environment and utilize them for the further growth of his business has helped Seb Rametta become one of the most renowned and respected personality in the food service industry.

The success story of Mr. Rametta started in 1991, when he established Arnie's Bagels, Inc. along with his partner. Arnie's became the wholesale manufacturer of all-natural premium, par-baked authentic New York bagels. It did not take long for Mr. Rametta to turn Arnie's into a major national brand catering to clients such as McDonald's, Disney World, Dunkin' Donuts, Roy Rogers, Friendly's, A&P Supermarkets and King's Supermarkets. Finally, in 1994, with the consent of all the partners, Arnie's was sold to Quaker Oats, helping Seb and his co-founders earn a handsome profit.

Later, Seb Rametta and his partners invested in Ranch*1 Group, Inc, a grilled-chicken franchise company based in New York. This decision was motivated by the fact that increasing health trends and shifts in QSR market were impacting fried foods significantly. Mr Rametta was quick to identify the great recipes, great prices and a loyal customer base of Ranch*, which provided them with the edge needed to dominate the market.

After achieving enormous success with Ranch*1, Seb Rametta was in search of new and better opportunities. So, when he spotted the substantial opportunities that the "Original SoupMan" brand could provide, he entered into a strategic partnership with Al Yeganeh. The partnership, which was initiated in 2004, soon turned into a great success and has resulted in the creation of the present company, which has made a mark in the food service industry not only across America, but worldwide.

As a man of many talents, Seb Rametta inspires many young entrepreneurs to earn the success they deserve. For more information, please logon Rate this Article

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Jonathan Schwartz has published 6 articles. Article submitted on April 13, 2011. Word count: 316

If you've ever seen 'I'm A Celebrity Get Me Out of Here' on television you will have marvelled at the Bush Tucker challenge when chosen celebrities attempt to eat the weird and wonderful delicacies of Aboriginal cuisine, from live maggots of the Zoophoba worm to Kangaroo's testicles.

Written by: Rubel Zaman

Every time I open a pack of Licorice Allsorts a little smile forms on my face. And it is not just at the thought of tucking into these delicious lollies. No, the reason a smile forms on my face is that I always remember the story behind the creation of Licorice Allsorts.

Written by: Spencer Samaroo

This story will explain how fresh baked Banana Bread was a big part of raising the bar of our restaurants success.

Written by: Randy Beckey

Starting the Learning Process. At this point in time, I knew about wheat containing gluten. I had no idea about some of the other things that might contain wheat, or even about cross contamination. I came across a new recipe for chocolate covered mice. My licorice to make the tails contained wheat.

Written by: Chris Rawstern

West Coast Gets Its First Original SoupMan Kiosk in Fisherman Wharf

It seems like the expansion plans of Sebastian Rametta for the renowned brand Original SoupMan are already underway. The fact that Original SoupMan opened up its first kiosk on West Coast at Fisherman’s Wharf, is definitely a great start to the expansion plans which intend to take the number of kiosks operating across America and Canada to 1000. Among the dignitaries present at the grand opening ceremony was the great baseball legend Reggie Jackson, who is also a strategic investor in the company.

There had been much speculation about the opening of the first Original SoupMan restaurant in San Francisco, especially after it was announced that the venture would be carried out in collaboration with Lloyd Sugarman and Matt Johnson. The two gentlemen have been associated with the Original SoupMan franchise for some time now and have also been partners in one of the 15 Johnny Rockets restaurants owned by Mr. Sugarman.

The opening of the Original SoupMan restaurant at Fisherman’s Wharf is being considered by many as a significant milestone in the expansion and growth of their favorite national and international soup brand. Given the fact that San Francisco is amongst the top 10 tourists’ destinations, of America, the presence of an Original SoupMan restaurant in the area is surely going to bring in great rewards in terms of a greater number of patrons from diverse nations and cultures.

The latest Original SoupMan restaurant will offer all the lip smacking soups that have become its trademark including Jambalaya, Lobster Bisque, Crab Bisque, Mulligatawny and Chicken Vegetable.

Moreover, the patrons will also be able to treat themselves to a deli menu that would include the wide variety of signature sandwiches inspired by New-York gourmet. And since Sebastian Rametta ensures that only fresh meat and soups prepared on a daily basis are served to the guests at Original SoupMan, they can rest assured about having a healthy meal at one of the most reputable soup brand outlets.

Make Pumpkin Soup - Ingredients and Directions

How to make pumpkin soup? Anyone can prepare it with just a little effort. After traveling for twenty four hours to get to Vienna, Austria, all my partner and I wanted on our first night was a quick dinner before retiring to our hotel. When I spotted pumpkin soup on the menu that night, I knew I had to try it because pumpkins are a local staple. It turned out to be the most fabulous pumpkin soup of the trip a little heartier than the others because it used beef broth rather than chicken broth. This is my interpretation of that extraordinary soup, which by the way, is customarily served with a drizzle of pumpkin oil, although you could also use mild extra-virgin olive oil. Recipe makes 4 servings. Here are ingredients and easy directions.

HOW TO MAKE PUMPKIN SOUP

INGREDIENTS :

1 tablespoon olive oil1 large leek, cleaned, rinsed, and cut into thin slices2 garlic cloves, minced½ teaspoon rubbed sage1½ teaspoons fresh thyme or ½ teaspoon dried½ teaspoon salt¼ teaspoon freshly ground black pepper1 can (14 to 15 ounces) gluten-free, low-sodium beef broth¾ cup (about ½ of a 14 to 15 ounce can) pure pumpkin (not pumpkin pie filling)½ cup dry white wine¼ cup toasted pumpkin seedsPumpkin oil to taste (available at health food stores)

DIRECTIONS :

In a heavy, medium pan, heat the olive oil over medium heat. Cook the leek and garlic, stirring constantly, until leeks are soft, about 3 to 5 minutes.Add the sage, thyme, salt, pepper, broth, pumpkin, and wine. Reduce heat to low and simmer, covered, 30 minutes. Remove pan from heat and cool slightly. In a blender, puree the mixture in batches or use an immersion blender to puree the soup in the pan until it is very smooth. Strain the soup through a sieve to remove any leek pieces.Bring the soup to serving temperature and serve immediately, garnished with pumpkin seeds and a drizzle of pumpkin oil.

Note: To toast pumpkin seeds, preheat the oven to 300°F. Spread the pumpkin seeds in a foil-lined 13 × 9-inch baking sheet (not nonstick). Roast pumpkin seeds until lightly browned, about 15 to 20 minutes (time may vary according to size and moisture in seeds, so watch carefully). Lightly salt to taste.

Follow the simple directions and you will be amazed how good this soup recipe really is. Enjoy preparing this soup recipe and Bon Apetit.

Best Chicken Soup Recipes from Scratch

How to prepare best Chicken Soup recipes from scratch. This not-too-thick soup makes a warming but not super filling first course, with the rice, meat, and vegetables supporting actors rather than major players. Makes about 4 servings. Preparation time is 30 minutes. Ingredients and directions;

BEST CHICKEN SOUP RECIPES FROM SCRATCH

INGREDIENTS :

6 cups chicken stock½ cup white rice1 carrot, thinly sliced1 celery stalk, thinly sliced1 cup raw or cooked chopped boneless, skinless chicken, or moreSalt and freshly ground black pepperChopped fresh parsley, dill, or cilantro leaves for garnish

DIRECTIONS :

Put the stock in a large, deep pot over medium high heat. When it is just about boiling, turn the heat down so that it bubbles, but not too vigorously. Stir in the rice, carrot, and celery and cook, stirring occasionally, until they are all tender, about 20 minutes.Stir in the chicken. If it is raw, cook until it is cooked through, another 5 to 8 minutes. If it is cooked, cook 2 or 3 minutes, until it is hot. Taste and adjust the seasoning. Garnish with the herbs and serve.

Other Ways to prepare Chicken Soup

Chicken Soup with Vegetables Recipe

Omit the rice, if you like, and add up to 1 ½ cups mixed ¼ inch diced vegetables, like carrots, celery, onion, turnip, parsnip, zucchini or yellow squash, or potato; sliced mushrooms; peas or corn kernels; thinly shredded cabbage, bok choy, or greens.

Add the vegetables to the stock by cooking times, starting with the harder, longer cooking vegetables like carrots or potato.

Chicken Soup with Rice, Mexican Style Recipe

Omit the carrot and celery, if you like. Add 1 cup diced tomatoes along with the chicken. Then add ½ cup minced raw white onion, ¼ cup freshly squeezed lime juice, or to taste, ½ cup roughly chopped cilantro, or more to taste, and minced fresh jalapenos or other chiles to taste (optional) just before serving. Taste and adjust the seasoning.

Chicken Soup with Rice, Chinese Style Recipe

Add 1 teaspoon each minced fresh ginger and garlic with the chicken. A cup or so green peas (frozen are fine; add at the last minute) or chopped mushrooms are a nice addition (added during the last few minutes of cooking). Season with a couple tablespoons soy sauce and a lot of black pepper and stir in 2 teaspoons dark sesame oil if you like.

Chipotle Chicken Soup Recipe

Add 4 to 6 dried chipotle chiles, cloves garlic, 2 tablespoons tomato paste, and 1 teaspoon dried oregano. Soak the chiles in just-boiled water to cover until soft, about 20 minutes; drain and use a knife to slice open and scrape out all the seeds and remove the stems. Put the chiles, garlic, tomato paste, and oregano in a blender or food processor and purée; add only enough chicken stock from the soup to get the purée going. Add the chipotle paste to taste to the soup or pass it with the soup servings.

Follow the step by step directions very carefully and you will be surprised how good this soup recipe really is. Enjoy the soup and Bon Apetit.

Russian Soup - A Rich History of the Country completo Culture

Russian soup is the main staple in the diet of people every day. It's not unlike any other culture in the world. It always has been such an important part of daily meals and the variety of different types to choose from is really extraordinary.

There are many categories of Russian soup that are hot and cold.

• Cabbage based soups such as the shchi
• Mushroom, milk and meat noodle soups
• Vegetable and water based stews
• Soups that are chilled such as tyurya, kvass, botvinya, and okroshka
• Vegetable and grain type soups
• Ukha fish soup as well as many other kinds that include different types of fish

Hot Russian soup

One of the principle hot soups that are usually served for the first course in most Russian meals for more than 1000 years is cabbage or Shchi soup. This is one of the soups that is not exclusive to any class of people. It doesn't matter if someone is rich or poor; Shchi is a tradition and choice of mostly all Russian people. It is usually eaten at all times of the year. In addition, rye bread is often eaten along with almost any kind of soup that is served.

Other soups served hot are:

Rassolnik

This is a soup served hot that has a sour and salty cucumber base. Interestingly, this isn't an old traditional recipe. It was made in the 19th century. The name originates from rassol, which in Russian means pickle water. It can be served either vegetarian style, but quite often beef, kidneys or veal are added to the pickle base along with potatoes, vegetables and barley to balance the sour taste.

Solyanka

This is a thicker soup that adds cabbage, smetana, rassolink, spices and other vegetables like lemons, tomatoes, capers, olives, pickled and salted mushrooms to produce a very salty and sour soup base.

Cold Russian soup

One of the popular types that are eaten cold with sour milk or kvass is Okroshka. The principle ingredients with both of these soup types are vegetables combined with cold meats or fish that have been boiled.

Vegetables that are added to this type of soup can make it spicy or neutral. For a spicy flair, you can add dill grains, green onion, celery, chervil, parsley and tarragon. For the more neutral variety add potatoes, carrots, rutabagas, turnips and fresh cucumber.

As far as the sour milk that is included in some of these cold soups, it is natural sour milk that has been well shaken and combined with seed oil, pure water as well as ground garlic. You can often replace the sour milk and use kefir instead, but many cold soup purists say that it changes the taste of the traditional okroshka.

To conclude, if you want to really experience the country's cuisine, you need to eat the many varieties of Russian soup that are available with every meal. You can be rest assured that almost every meal that you eat will include some form of soup. It's the way of traditional cuisine and is very good for you to boot.

Russian Foods Store enables you to shop directly from your home for all the fresh Russian and European foods, grocery foods, Sea foods and many more.

Facedrink - like friendship with the Social energy drink

Finally, just what everyone wanted - a drinking version of their social network of choice. Enjoy invitations to unwanted events from people who hardly know. Satisfy the need for insatiable "like" some status updates. Find out what kind of a website is really supposed has taste. In reality there are only a few things known about Facedrink. Facedrink apparently "gives you Social power" to keep their real social interaction the way in which you manage your Facebook wall.

This is what Facedrink (not affiliated to social networking site facebook) but you think. Facedrink is not like other energy drinks, with some crazy results. Facedrink not only aims to be taste buds on the tongue, the beverage manufacturer say Facedrink will increase their social skills, they allow to cope with that boss that gives you fear, all the time to maintain your level of energy at a high rate. Facedrink is acclaimed as "the
social energy drink "and claims to be the first non - Social alcoholic beverage. I can not discuss the veracity of his claims, because it says so on the product page. Apparently, judging by the promotional material available, a certain Barry Moustapha is the entrepreneur behind Facedrink.

The new drink is a mixture of natural tropical flavors with taurine, guarana, and 140 mg of caffeine. According to Mustafa, the result of this formula is a unique and tasty way to boost constant energy without the crash to help spend the day several hours. Facedrink is delivered in a bottle of 2.5 ounces with a package blue color and source which seems that it can be well after all spent them hours in the most popular social networking site in the world.

Energy drink with their vague promise of fruity flavor seems to be only available online. Through its official website and Amazon, beverages are sold by the six pack for $18, making a single bottle $3. A little on the expensive side for something is drawfed by a can of Monster, but it seems that the fanatical Facedrink are paying for the experience. However, it has not Facedrink,
connection official Facebook, that means probably will be on offer limited after Facebook lawyers to get involved. A Word to the wise, if are willing to jump on the bandwagon of this ephemeral, better climbs rapidly. Certainly, a time that Zuckerberg and his painting of $10,000 per hour lawyers catch wind of Facedrink, unfortunately quickly will be no more.

Facedrink manufacturers are saying that your drink will improve your social skills - have you tried this drink and if so, what happens if positive changes have been noticed?

Rate this article

Facedrink - like friendship with the power still rated Social DrinkNot

Darryl Williams has published 5 articles. Article submitted on November 17, 2011. Word count: 434

Cooking Chinese style is a combination of several fronts associated with geographic, historic, culture and even. Therefore the cuisine in China is a harmonious integration of the flavour, aroma, color and shape.

Written by: Emmy Sumarlina

If not you've heard of Sun or solar energy cooking and baking, you are in a pleasant surprise. Cooking with the Sun that has existed for a long time. It was not until the last decade that has made a more concerted effort to develop a pot effectively used the power of the Sun.

Written by: Douglas Hoover

Psychotria Viridis are consumed as a mixed solution. Its leaves, fresh or dried, are taken and mixed with or vines Banisteriopsis Caapi shell and then cook for a few minutes. This preparation can be consumed as a beverage.

Written by: Rose Mac

Indian middle class consumers all for wasting more and be part of a culture and international lifestyle, of coffee in the country are in a frenzy of development.

Written by: Alwin Lewis

Seb Rametta Planning To Expand The Original SoupMan Network

Sorry, I could not read the content fromt this page.

Italian Cuisine - Offering a Diverse Range

Italian cuisine has numerous fans as well as followers in the entire world. And nowadays, this fare has turn out to be a quite popular in India, too. Italian food makes every family dinner table loaded with lots of diverse remarkable as well as delicious dishes.  Indian people have turned out to be a passionate regarding most well-known Italian fare comprising Pastas, pizzas, meats, soups and salads plus desserts.

Italian food has its origin in Italy. Rich in tomatoes as well as olives, a broad diversity of hearty dishes claim this title. This cuisine is extremely admired, all over India. The majority of the restaurants and hotels in the country serve this fare, with a number of exact Italian restaurants serving excellent food. This fare is well-known for its local range, ample of diversity in flavor, and is acknowledged to be one of the most well-liked cuisines in the world.

Pizza is perhaps the most celebrated Italian dish universally, but is not featured in a ceremonial meal. It is an up-coming fast food in Indian metropolitan areas. With the advent of renowned brands, for example Pizza Hut in early to mid 1990s, it has reached approximately all main cities in India by 2010. Pizza is adorned by an extensive diversity of toppings, counting ham, mozzarella cheese, eggs, salami and vegetables, for example sweet corn, sun-dried tomatoes and mushrooms cover thin, circular dough etc. You can get pan pizza, stuffed and thin crust pizza, to name some

All Italian restaurants include pasta on their list of options, in one form or another. Several restaurants specialize in fresh pasta, while others count on the several sorts of dry noodles offered.

India is enormously renowned for offering various cuisines; it is more remarkable as it serves intercontinental cuisines at a very big level.

So, there is no shortage of any Italian restaurant in the Indian vicinity that authorizes the sentiment of feeding the world in fashion.

Italian restaurants in India provide fine dining experience. Furthermore, be it Delhi, Mumbai, or South vicinities, Italian restaurants are respected for their most excellent food and cuisines.