How To Fix A Not-So-Tasty Soup


 How To Fix A Not-So-Tasty Soup

I’ve been cook­ing for al­most 30 years and over that per­iod of time, I have be­come quite ad­ept at turn­ing out yum­my soups.  How­ever, once in a while, even I have some prob­lems. Some­times the soup is too strong, too weak, or doesn’t have enough broth.  Once in a while, us­ual­ly when exper­imen­ting with a new spice, I may dis­like the taste en­tir­ely.

Here are some simple tips for fixing up a not-so-tasty soup.

Problem: The Seasonings Are Too Strong

Add ad­dition­al  water or tom­ato prod­uct (for tomato-based soups), broth (for clear soups), milk (for cream soups)

Problem: The Season­ings Are Too Weak

Al­low addi­tion­al liqu­id to cook out or  add extra salt or add 50%  more of some or all of the seas­on­ings

Problem: The Soup Needs More Liqu­id

Add additional water or tom­ato prod­uct (for tom­ato soups), broth (for clear soups), milk (for cream soups). You may need to bal­ance this out by add­ing more salt, bouillon pow­der or seas­on­ings.

Problem: The Seas­on­ings Are Just Plain Aw­ful

Don’t both­er try­ing to add enough liqu­id or other seas­on­ings to de­tract from the bad taste. It won’t work. In­stead, pour out all liqu­id through a col­ander, rinse several times with running water and add some plain broth to whatever ingredients are left in the pot (e.g. noodles, beans, meat, etc). Season to taste.

Problem: The Soup Is Too Thin

Add mashed pot­ato flakes or shred­ded cheese to soup that needs a lit­tle more body.  If you own a hand blend­er, you can allow the soup to cool for a bit, and then whirl the blend­er around the pot for 30-60 seconds. Just be very care­ful not to burn your­self.

Problem: The Soup Is Good, But Not Spec­ial

Con­sid­er add­ing some but­ter or shred­ded cheese (to cream soups), Parmesan cheese (to tomato- based soups) or croutons (to clear soups) to up the WOW factor.  Other good addi­tions are sour cream, yog­urt, sal­sa, minced fresh herbs.

source: Craig Sefton

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Make Your Own Candy Bars


mke your own candy bars







 Description: CHOW has posted recipes and instructions for copycat Peanut Butter Cups, Almond Joys, Twixts, Snickers. I will definitely be trying these out soon.

Craft Link : Make Your Own Candy Bars

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Glazed Hot Dogs Vegan-Style


Glazed Hot Dogs Vegan-Style

 Glazed Hot Dogs Vegan Style is a take off on an idea I saw in Quick­ies, by Mon­da Ros­en­berg. The orig­in­al rec­ipe called for meat saus­ages and in­volved a lot more work than my ver­sion.

I no lon­ger own Quick­ies, but this rec­ipe has become a fam­ily fav­or­ite. 


4-6 vegetarian hot dogs, depending on size

1 tablespoon olive oil (less, if you have a good pan)

1-2 tablespoons barbecue sauce (more if desired)

crusty rolls or rice made with bouillon instead of water


Chop hot dogs into small bits (if using with rice) or cut hot dogs into thinnish slices (if serving on a roll).

Saute the hot dog in the olive oil, till browned on most sides.

Add the barbecue sauce and cook for another minute or two,  until the hot dogs are nicely glazed.

Note: My family doesn’t enjoy a strong barbecue flavor. If your family does, feel free to use more barbecue sauce.

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Frozen Peanut Butter Banana Bites


frozen peanut butter banana bitesDescription: These look soooo delicious that I’ll try to  make them this week.

Craft Link : Frozen Peanut Butter Banana Bites

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Jalapeno Burgers


cheese burgerI eat veggie burgers about three times a week, so naturally, I’m always on the lookout for quick and delicious things to do with them.  I came across the idea for Jalapeno Burgers on a niche site called Cheese-Burger.Net.  I’ve eaten these burgers twice so far, and I’ll be adding them to my permanent  collection of recipes.

These super yummy burgers only take minutes to make and are nice and spicy… just the way I like them!


1 vegetarian burger

1 roll or pita, split

1 slice cheese

3 pickled jalapenos, thinly sliced

3 thin slices red onion

1 pickle (optional)


Microwave a veggie burger according to package directions but stop the clock 30 seconds before the burger is finished. Top with a slice of cheese and continue cooking for the last 30 seconds.

Place the burger on the bottom half of a roll or pita and top with the onion and jalapeno slices.

Enjoy the pickle on the side.

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Delicious Diet Italian Bean Soup


Delicious Diet Italian Bean Soup

source: Lynn Gardner

I adore tomatoes, beans and Italian seasonings. Here is a diet recipe that combines all three, and the result is wonderful. For a heartier soup, throw in a handful of pasta with the beans and herbs.


1 teaspoon oil

1 small onion,  peeled and finely chopped

3 cloves garlic, peeled and finely chopped

1 large can chopped tomatoes (about 28-30 oz), undrained

2 1/2 cups water

1 can kidney beans, drained and rinsed

1 teaspoon basil

1 teaspoon oregano

1 or 2 pinches black pepper (I use two pinches)

salt to taste


Using a high quality non-stick pot, saute the chopped onion till light brown. Add the garlic and cook for another 2-3 minutes or till the garlic is medium golden in color.

Add the can of chopped tomatoes and water. Note:  This must be done quickly or the garlic will continue to cook and will develop an unpleasantly bitter taste.

When the tomatoes and water come to a boil add the rest of the ingredients, excluding the salt.

Bring the soup back to a boil, reduce the heat, and cook over a low flame for about 10-12 minutes.

Add salt to taste.

Optional: When I’m not dieting,  I add a sprinkle of Parmesan as a garnish, but it’s still fabulous without it.

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Chocolate Toffee Bars


chocolate toffee barsDescription: I saw these delicious looking Chocolate Toffee Bars over at Cookies and Cups. My mother-in-law always made bar cookies instead of regular cookies for parties. She said that, in general,  they held up better to vigorous handling and freezing.

Craft Link : Chocolate Toffee Bars

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