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
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
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.
Craft Link : Frozen Peanut Butter Banana Bites
I 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.
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.
Description: 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« go back — keep looking »