14 cold sweet soup green Recipes

salt pork , sliced but not all the way through the rind you want a fan effect, soaked in water overnight, lean stew beef, cubed, chicken or vegetable stock, pumpkin puree , unflavored, please, pumpkin puree if you want to amp up the pumpkin flavor, but i think the addition of the sweet potatoes is enough in this recipe., scallions, chopped, garlic, minced, sweet green pepper, chopped, onion, chopped (about 2 cups), fresh thyme (about 3-4 sprigs), whole scotch bonnet pepper, chunked peeled yam, sweet potato, ground black pepper, ginger, fresh grated nutmeg, salt to taste, flour (not self rising), salt, cold water

olive oil, red onion, diced, garlic cloves, minced (1 1/2 tsp), caraway seed, sweet paprika, diced tomatoes with juice, tomato puree, cold water or 3 cups vegetable stock, cider vinegar, green cabbage, shredded, lemons , zest, honey, salt, pepper, smoked paprika (optional)

king arthur unbleached all-purpose flour, salt, onion powder, butter-flavored shortening, cold water, chopped green pepper, chopped sweet red pepper, onion, chopped, canola oil, divided, cubed cooked roast beef, condensed beefy mushroom soup, undiluted, mushroom stems and pieces, drained, worcestershire sauce, garlic powder, pepper, cornstarch, water, sliced cooked peeled potatoes, egg, lightly beaten

chicken broth, chopped carrot, chopped celery, chopped onion, chopped sweet red pepper, butter, pepper, king arthur unbleached all-purpose flour, cold water, cream cheese, cubed, shredded cheddar cheese, beer or additional chicken broth, croutons , crumbled cooked bacon and sliced green onions, optional

chicken broth, onion, chopped, carrot, chopped, celery rib, chopped, chopped sweet red pepper, butter, salt, pepper, king arthur unbleached all-purpose flour, cold water, cream cheese, cubed and softened, shredded cheddar cheese, beer , optional, toppings: croutons , popcorn, crumbled cooked bacon, sliced green onions

all-purpose flour, cream cheese, butter, egg, cold water, bulk pork sausage, chopped carrots, chopped broccoli, chopped onion, chopped sweet red pepper, garlic clove, minced, eggs, slightly beaten, condensed cream of celery soup, shredded cheddar cheese, diced green chili peppers, undrained, all-purpose flour, worcestershire sauce, ground cumin, ground black pepper

leek , green parts too if you have em, sliced in half and thoroughly washed, carrot, chopped in half, hunk fresh ginger, whole coriander seeds, whole black peppercorns, chicken breasts on the bone, with skin, creamed-style corn, chicken bouillon cubes, crumbled, chopped ginger, scallions, chopped finely, white and green parts (reserve some green for final garnish), sesame oil, cornstarch, cold water, egg whites, unseasoned rice vinegar, kosher salt and freshly ground black pepper, soy sauce , for serving, special equipment : cheesecloth

kosher salt, ground cumin, ground coriander, ground white pepper, sweet paprika, ground ginger, ground turmeric, saffron threads, tomato paste (not double concentrate), kilograms ) cold water, cilantro, leaves and tender stems only, flat-leaf parsley, leaves and tender stems only, yellow onions, green leaves from 1 bunch celery , about 3 cups (35 g); stalks reserved for garnish, all-purpose flour, warm water (about 110of), active dry yeast (not quick-rising), kosher salt, fresh lemon juice , or to taste, medjool dates, extra virgin olive oil, dried green lentils, preferably french , picked through and rinsed, reserved bunch of celery (from above), extra virgin olive oil, minced flat-leaf parsley, kosher salt and freshly ground black pepper

peanut oil, mussels , scrubbed and debearded, steamer clams , scrubbed, king salmon, boneless, cut into 1-inch cubes, halibut, cut into 1-inch cubes, kosher salt, black ground pepper, sake, lemon, juiced, sweet pea shoots, baby bok choy, quartered and blanched, shrimp (spot prawns if available), frozen udon noodles, blanched for 1 minute, miso broth, heated , don tsp boil, recipe follows, tomatoes, halved, hot chile oil, recipe follows or store bought, scallion threads, green part only, cold water, sheet kombu kelp, dashi (dried bonito), packed, aka miso (red ), shiro miso (white ), soy sauce, kosher salt, crushed red chile flakes, fermented chinese black beans, coarsely chopped, sliced garlic, grated ginger, peanut oil, percent pure sesame oil

fresh medjool dates, pitted, eggs, cultured buttermilk, yogurt, vanilla extract, organic lemon , juice & zest, strawberries or 1 pint raspberries

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

lean pork , cut into strips, onions, sliced and separated into rings, garlic, minced (i used 2!), canola oil, beef broth, sweet red pepper , julienned, yellow pepper , julienned, green pepper , julienned, tomato paste, salsa, chili powder (i used a bit more for added spiciness), salt (with the canned soup, you might not want it), all-purpose flour, cold water, hot cooked rice