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Pro Chef Turns Canned Soup Into 3 Meals For Under $9 | The Smart Cook | Epicurious

so I'm just going to go ahead and get my,workout in my pump,I'm not in shape really at all so,hey everyone I'm Dan giusti,I spent most of my career traveling,around the world working at some pretty,cool restaurants cooking with some crazy,ingredients but these days I spend most,of my time trying to figure out how to,cook delicious meals on a budget and,that's what we're going to be doing,today I'm being challenged to prepare,three delicious and affordable meals,using,yeah and soup we'll be making breakfast,lunch and dinner all for less than three,dollars a plate,so we got three types of very basic,flavored soups that we're gonna be,cooking with today they have a base of,flavors that if you wanted to create,That Base you need to purchase multiple,ingredients so it's a good starting,point some cans of soup might have a lot,of sodium in them but by adding more,ingredients to them we balance that out,and that's what we're going to show you,today how to add a few things to a can,of soup to take it to that next level,let's get started,for breakfast we're going to be using,the old tomato bisque and with the,tomato bisque we'll be making a croque,madame or should I say a version of a,croque madame basically a croak Madame,is a fancy griddled ham and cheese,sandwich with an egg on top we'll be,replacing the ham with eggplant in some,versions of the croak Madame feature,what is called a bechamel sauce but,today's version instead of using milk,for the bechamel sauce we'll be using,our tomato bisque so we're going to get,this kind of like grilled cheese tomato,soup Meats eggplant Parmesan Meats croak,Madame it's a kind of a crazy mashup,going on here so the first thing we're,going to do for this preparation is,we're going to go ahead cut the eggplant,so we're just slicing these into like,quarter inch slabs if you will we have,olive oil salt a little black pepper and,garlic powder you can season it,differently if you would like you don't,want this eggplant to be two seasons,because you're going to be adding things,together I have a tray here with a rack,on it you spread things out properly so,you'll notice that none of these things,are overlapping so now that the eggplant,is lined up we're going to throw them,into a really hot oven like 400 Degrees,425 for about 15 minutes while the,eggplant is roasting we're going to get,started on the bechamel sauce so a,bechamel is essentially milk thickened,with a roux what is a roux a roux is,just equal parts of flour and butter in,this case for the Bechamel instead of,milk we're going to be using the old,tomato bisque so we have a small pot,here just turn the heat on I'm gonna add,my butter I'm gonna let the butter just,melt a touch before I go ahead and add,the flour otherwise the flour is going,to go directly onto Hot Metal which is,never really a good thing all right so,this is melted enough it's covered the,bottom of the pan we're going to go,ahead and add the flour now this whole,process is kind of on like low to medium,heat you don't want this scorching the,flour will burn we're going to be using,a whisk so there aren't lumps and then,that flower right now is raw we're going,to cook out some of that rawness in the,flour before we go ahead and add the,tomato soup so so we've cooked out some,of that raw flour taste bisque is,usually a soup that contains shellfish,but here we have a tomato bisque it is,just tomato and cream no shellfish here,just gonna whisk it when it initially,goes in to prevent some of the lumps,this is a condensed soup so we do need,to add some water otherwise this will be,extremely thick usually these soups it's,one part soup one part water this,doesn't take too long to cook but in the,time that it's cooking you want to stay,here and whisk it if it comes to a,simmer and you're not standing here and,it's thick it's going to be popping all,over the place it's dangerous it's cause,a mess but other than that it could,Scorch at the bottom so it's getting,very thick once this comes to a simmer,we can feel pretty good about that flour,being cooked out we're going to just put,it to the side and let it cool to about,room temperature this is something you,could do if you wanted to the day before,and I think we're good I'm gonna go,ahead and turn this off put this to the,side so the basis of our croak Madame,our eggplant crocodom is bread you can,toast the bread however you would like,I'm going to be toasting it in butter,because why not we're adding butter to,everything in this dish so we're going,to continue on that Trend and this pan,is pretty hot we don't want the butter,burning I'm going to just hold it off,the heat it's a very technical technique,here the old move the butter around in,the pan with the butter knife,learned it in culinary school paid a lot,of money to learn that I was just,kidding we have melted butter in our pan,here if I just go ahead and take two,pieces of bread put it in the butter,once to coat the side now with the,butter side facing up I'm

Diet Cabbage Soup! Lose Ten Pounds In A Week! And Delicious!

Diet Cabbage Soup! Lose Ten Pounds In A Week! And Delicious!

hi everyone kendrick with both good,recipes let's make a diet cabbage soup,um first we're going to start we have,one whole head of cabbage,washed ready,so the easiest way is i want to cut off,get rid of that right there,cut it in half,i'm going to cut it into one inch,squares,it will shrink a little bit but enough,to get a nice large,soup spoon,get it all in there all right i'll cut,up the other one,okay cabbage is all in so now i'm just,gonna,take some uh all these baby carrots,pre-washed,when i cut them up,throw them all in there,so that's a full pound of carrots,now we're gonna do an onion,and six cloves of garlic,i like to take my garlic,give it a little smash,try to slice it nice and thin,let all the flavors come out,okay got our onion and garlic,get all that in there,all right now i have,a whole stock of celery pre-washed i'm,going to chop that up,so i'll be using as much of a stalk as i,can,besides the leaves,say like they would have done,hundreds of years ago,not waste anything,i could imagine this is kind of like a,what a viking would have to come out to,eat if they didn't have like,any meat on the table,because this,is loaded,with so many,vitamins,and actually,quite a bit of,protein and carbs for energy,so it is pretty uh well that's why it's,so good for you,it's just loaded with everything,and your body loves it and uh,brings up your metabolism,um,not a lot of calories,and,you lose a lot of weight,okay here's the last of celery,now i have one can,of diced tomatoes,this is a 28 ounce can,i have one can of stewed tomatoes,another 28 ounce can,now i'm going to fill this with water,just so it covers,let everything,settle,once it cooks a little bit,the cabbage will render down a lot,in volume,all right there we go,almost to the top,so now,okay,now i'm going to add,one teaspoon of pepper,and a,half a teaspoon of onion,powder,oops,half a teaspoon of garlic powder,one teaspoon,of chili powder,take the top off,okay one teaspoon of the chili powder,i'm gonna add one teaspoon of salt,now you can leave out the salt if you,want to be really healthy,oops,if if you do use salt i would use salt,with iodine least it's healthy,you got,one teaspoon of oregano,nice flavor,and i'm using some tabasco you can use,uh,you can leave out the hot sauce if you,want,but i think gives it some nice flavor,brings up in metabolism a little bit too,and with the salt you can leave the salt,out and if you want later you can always,add it yourself,so now i'm going to bring this over to,stir it and bring it over the stove top,okay now i'm going to turn the stove on,high,and let this,heat up just enough so i can start,seeing a bubble i don't want to boil the,soup at all it tastes horrible when you,boil it so um,soon as it does that i'm going to turn,it down to uh,a medium high,um and let it simmer like that for about,15 minutes and then slowly turn it down,to medium,um,and then uh,totally cook it for an hour,um and i will slowly turn it down the,last half hour down to uh a medium low,and with the cover on so once you put,the cover on it's going to start it,definitely gets hotter and you do not,want it to boil,okay it's just starting to bubble a,little bit so i'm going to turn it down,to a medium high and i'm going to let,that simmer for like that for 15 minutes,okay the 15 minutes of that's been up,you see how it's uh so much easier to,stir now,it's getting soft,so,now i'm gonna turn it down to three,and put the cover on it,i'm gonna let it simmer,for 30 minutes but i want to keep,checking on it about every uh 10 minutes,and stir it,oop,okay it's finished now,sorry about the camera wobble,all right,cook for an hour,and it looks absolutely delicious,and,it is,i,took some out a couple of minutes ago,still let it cool down so i can taste it,taste it here,um it tastes,like,the best vegetable soup you've ever had,and uh the best part is you lose weight,just by eating it,so,um i'll see you all no hey you're,supposed to lose 10 pounds in a week,um i guess eating this twice a day,for like lunch or dinner so i'm going to,give that a shot,um if you like,please like and subscribe and i'll see,you on the other side of 10 pounds be,safe

Taco Bean Soup Recipe! (aka Five Can Soup Recipe)

Taco Bean Soup Recipe! (aka Five Can Soup Recipe)

hey everybody hunter Fisher trapper,trader guide scout interpreter and just,the country Cook Steve all here in,Nashville Tennessee along with pretty,miss Sheila right on that camera hi,Shelly,today we're gonna make a great recipe,that's easy to make it's one of these,crock pot recipes that you can set it,and forget it and this was sent to me at,shotgun red company at yahoo.com I,better get my glasses on or I won't be,able to read any of this stuff this was,sent in it's taco bean soup recipe or we,also call it five canned soup recipe,that's why there's five cans sitting,here let me scroll on down it was sent,to us by Steve and Sonya from the Golden,Isles of Southeast Georgia and let me,read what they put on here Steve and,Sheila this includes you sweetheart love,your cooking with shotgun read YouTube,channel I have a crock-pot recipe I,wanted to share with y'all this recipe,comes from my father and mother who live,in Gulf port Mississippi the story goes,that one of my sisters neighbors in,Biloxi Mississippi came up with this,recipe my father calls it the taco bean,soup recipe but my wife Sonya calls it,the five canned soup recipe either way,it's gonna turn out great because I've,been looking at the ingredients it just,looks great it is the perfect warm party,food and with fall coming upon us and a,holidays bearing down you're just gonna,love it and then then they made a little,notation on here really appreciate your,decision to cut off your comments,section to protect the young listeners,that watch all your stuff that they're,not reading bad stuff at the bottom,thanks for that comment and here's the,recipe it's got five different cans of,goodies on there and it's either gonna,be I'm not sure what we're gonna label,it in fact we might even put on there,taco bean soup recipe,aka five cans hoop recipe either way it,sounds delicious let's get started come,on over here with that camera Sheila,okay alright here's the ingredients that,he has on his list here one can of Rotel,'s and I'm using mild just because even,the regular is kind of spicy and if you,want hot hot you could turn it up a whip,but I'm going with the mild then it's,got a can of sweet corn but he wants it,drained one can ahah me one can of,kidney beans and one can of pinto beans,over here on the end it's probably a,little out of frame there is one pound,of ground beef browned and drained one,large onion and that is a nice big large,onion it's a sweet onion I like to use,sweet Vidalia --is chopped up one,envelope this is very interesting one,envelope of taco mix and one envelope of,ranch dressing now isn't that,interesting we're going to put that in,there now normally if I was browning up,the burger and making taco mix you know,for tacos I would go ahead and drain it,add a little bit of water you know put,the taco mix into and I didn't want to,do that ahead of time because I wanted,to show you all the ingredients but,let's see what he says to do next,he put he says on here that Sonia puts,all the above ingredients in the,crock-pot for about five hours it's so,easy to make and then you can top it,with shredded cheddar cheese sour cream,pickled jalapenos and even serve it with,some taco corn chips so I want to take a,little step further and do something,first of all I'm just gonna put the meat,in here this is our one pound of ground,beef now he says one cup of water but he,also says to drain the corn and I got,thinking why not drain the corn into a,cup and make that part of our one cup of,water because I hate to throw away that,juice and then replace it with just,water so I'm gonna keep that add enough,water to get our one cup and I'm gonna,put this in you know I'm not I'm not,gonna put this in here I just I was,thinking about this earlier and I really,want to do this I'm gonna take this and,put in the microwave until it's really,hot and then I'll show you what I'm,gonna do next I'll be right back thanks,for heating that up for me Sheila that's,that juice out of that sweet corn and,that water equaling about a cup and what,I wanted to heat it up for is to put,this taco seasoning in there which I,would normally put in the meat now you,can just go ahead and fry it in with the,meat but because I left it,there to show you what goes in there I,kind of wanted to dissolve it in there,well that looks good smells good coming,up out of there and here's the,interesting ingredient is a package of,ranch dressing mix he says you can use,the generic kind or you can use you know,Hidden Valley we just use Hidden Valley,just to make sure that we give you the,good stuff because I like that brand and,we're gonna put that in that same warm,water and corn juice there I just want,to get it dissolved real good before I,pour it in the meat can you see that,Sheila I can't all right awesome let me,move this back Center here and we'll,kind of stir that in yes I like that now,now normally when I brown the burger I,would brown or saute the onions as well,but because this is going to

3 EXCELLENT yet EASY dinners!!! Plus a surprise guest! Winner Dinners 153

3 EXCELLENT yet EASY dinners!!! Plus a surprise guest! Winner Dinners 153

it is the new year and I'll bet you are,looking for new recipes to try for your,family hey y'all I'm Mandy and this is,Mandy in the making it has been a minute,since I have been in the kitchen filming,I know I had a video on Tuesday if you,missed that make sure you go see it it's,got 15 minute meal ideas but I had,recorded that a couple of weeks ago so,it's been a minute since I've been in,here and recorded I've been cooking just,not filming it I'm really excited for,you to see the subby supper this week,because I'm not the one who made it I,had a very special guest come here to my,house and make it so stay tuned that'll,be the third recipe don't miss that but,let's jump into our first recipe tonight,I'm excited about this one because I'm,going to be making my own Greek,seasoning for it so I'm going to show,you how to do that this is a Greek,chicken orzo bake okay so I've got my,list here of all of the seasonings that,I'm going to need to make my own greek,seasoning so let's grab that from my,spice cabinet that is overflowing at the,moment for our greek seasoning we need,some dill some garlic powder we need,some thyme where is the onion powder,onion powder some basil some parsley and,a little bit of salt it helps if it's,Crimson salt just kidding we're just,going to be using a half a teaspoon of,each thing time out before we make the,Greek seasoning we need to cook our orzo,the recipe calls for 16 ounces I have,this 12 ounce it's just going to have to,work I think it'll be just fine I need,to cook this according to package,directions so I'm going to get that,started while we make the Greek,seasoning so I'm just going to put all,of this here in this little bowl and I,will just put the lid on it and shake it,together so that we can season the,chicken another thing I can do while I'm,waiting on our orzo to cook,painstakingly,pull all the stems off of this baby,spinach I really don't like the really,long stems in my food this recipe calls,for,four to five ounces of fresh spinach I'm,using baby spinach just just because,that's what I prefer this container is a,five ounce container so I'm gonna go in,and do this I'm going to turn on some,music I mean you won't hear it but I'm,going to be rocking out to some 90s,country here in the kitchen while I do,this I'll be back oh and just to clarify,I'm not going to remove every single,stem it's just the longer stems that,really bother me,I know it looks like I'm just tearing,off any and every stem but,like that right there no,we cannot have that continuing on I,think I'm done it wasn't too bad here's,my,here's my stash over here okay we're,gonna season this chicken but first we,need to dice it into about one inch,chunks this is a about a pound oh my,pasta's gonna boil over calm down over,here you like the way I talk to the food,as it's cooking only professional chefs,do that do not try this at home our orzo,is almost done cooking so I'm gonna go,ahead and preheat my oven to 350.,I've got this casserole dish I think,it's an 11 by seven maybe it says a,large cash casserole dish so I'm,guessing or a 9x13 would be good but I'm,going to spray it with some olive oil,spray I'm going to add my diced chicken,to this bowl here I did kind of Pat this,dry at least the top part of it I patted,dry and then we're just going to toss,the Greek seasoning in with the diced,chicken,after I wash my hands not only are we,going to add the Greek seasonings in but,we're going to add in two to three,tablespoons of olive oil that way it,coats it really well to the bottom of,our casserole dish I drained our orzo,we're going to add that into the bottom,we're going to mix more stuff with it,here in just a second,let me oh let me fog this up you're,welcome to that we're going to add in,some diced tomatoes I'm going to drain,these I'm choosing the petite diced,tomatoes since I'm not using all of the,orzo I may not use this entire can,the second can I'm doing about one and a,half cans of the diced tomatoes Mmm,better,mmm I'm not eating it okay at this point,you want to add in some feta cheese it,says to add in six ounces which is this,entire container we're supposed to put,six ounces in and six ounces on top I,just feel like that's a whole lot of,feta so I'm gonna cut it in about half,we need a teaspoon of dried oregano and,we need about a tablespoon of lemon,juice,we are going to need lemon zest here in,a little bit too so you'll want to use a,fresh lemon for this now we're just,going to stir this to combine it now the,directions say to add about a half a cup,of chicken broth to this mixture I'm,just going to eyeball it and probably,not do an entire half a cup now we're,going to just place our chicken on top,of the orzo you do not want to stir it,in this is going to sit on top welcome,to cooking with Mandy you notice,anything we forgot I'll give you one,guess,you know this is what I do the spinach,is supposed to go in,this bottom mixture so I'm going to take,my chicken back off and put the spinach,in St

Oil-Free Panera Ten Vegetable Soup | The Starch Solution MWL | HCLF Oil-Free vegetable soup

Oil-Free Panera Ten Vegetable Soup | The Starch Solution MWL | HCLF Oil-Free vegetable soup

on today's menu a game-changing recipe,that's packed with flavor,and can feed a crowd 10 vegetable soup,this soup isn't just an appetizer it's,the main event,welcome back to another episode of,plant-based dads i'm joey,we are a vegan mostly whole food cooking,channel we do some product reviews,sometimes there's some episodes with tim,baking with tim fermenting with tim,sprouting with tim if you like with here,so far please hit that like button show,us some love,and think about subscribing and becoming,part of the plant-based dad's family,we do have a patreon page set up uh,patreons,work with us to help us get the content,out and provide the plant-based message,to the,the masses if you've ever thought about,wanting to help the show and how you can,do it,well that's the way you can do it if you,follow this channel for the diy projects,we have now moved all that diy stuff to,our new uh diy channel called,diy project guys there's a link to it,right here so there won't be any more,future diy episodes on this channel this,will just be a plant-based cooking,channel can you see the,yellow uh tulips behind me so,uh,so often tim will come home from work,and it'll be like seven o'clock and,he'll be like,there's a going away party tomorrow,there's a baby shower tomorrow there's a,retirement party tomorrow,at work and everyone has to bring,something and they've asked that i bring,my,monkey bread or whatever tim is famous,for all these kind of desserts that he,makes,and uh we get notice of them for some,reason like the night before,so they'll be like you know every night,i reset the kitchen,back to what it's supposed to look like,so i'm ready for the next day,and then sometimes i'll get up the next,morning because tim will stay up late at,night doing this stuff,and everything is just trash i mean,there's there's pots and pans and mixing,bowls all the way down the counter going,all the way down to the stove,the island's just covered with like,flour and stuff right,and i'll just be like what happened and,like i can't start my day because i have,to wash vegetables and potatoes every,day to start my food,i can't stop my day until all of that is,cleaned up and of course tim has to go,to work,so uh that happened and it happens a lot,and that's why those uh,yellow tulips are there so just kind of,a funny story i thought you might like,recently my mom was here and my sister,was also and i'm gonna do a whole video,about that but,the the gist of it was we wound up at,panera bread like,every day for lunch i made sure my mom,ate uh food here that we cooked here so,we stayed on track and,there's a whole story about what,happened to her while she was here and,how her health changed,so i really want to go into that in,another video but we wound up going to,panera bread,and i don't go to panera bed i don't,know anything they have there but i,discovered their 10 vegetable soup,their 10 vegetable soup is 60 calories,for a cup it's the lowest calorie,soup they have there and it does have,oil in it right but it is,absolutely delicious it's completely,vegan and,you know it's amazing i fell in love,with it my mom fell in love with it and,i'm like i have to make this,at a home without the oil i i just have,to make this,one of the interesting things is when,panera bread serves soup they don't make,the soups there,they're made by the corporation wherever,that is somewhere and then they're,frozen,and sent to the the stores and then the,stores just reheat them so they're not,even like homemade when you're getting,them there,uh so that kind of you know made me want,to make it at home also so,they're again their soup is already,vegan but it's just not oil free,so today i'm gonna show you how to make,panera breads 10 vegetable soup,oil free and you're absolutely going to,love this,this recipe makes a huge amount of soup,there's,plenty here to take half of it and throw,it in the freezer because it freezes,well,and the time to you know get all the,vegetables ready,and make the soup and you know let it,stew,that's about two hours maybe more so,you know i wouldn't make this recipe if,you've got an hour to kill because it's,probably not going to work,but if you're if it's sunday and you're,prepping food for the week you could,totally make this and get it going while,you're doing other stuff,and kind of baby it for the day so keep,that in mind when you're making this,but i'm telling you it is worth every,minute that you put into it i put a lot,of time into this this week,i can't wait to show you how it comes,out let's get to the food,to start our 10th vegetable soup we're,going to need a nice sized saucepan,i'm going to add just a little bit of,water to this one and get the heat,turned on remember we're not using oil,here,the first thing i'm going to add is one,diced yellow onion,next i'm adding about a cup of diced,celery here i'm throwing in some sliced,carrots,next i'm adding one diced red bell,pepper and one diced yellow bell pepper,i'm also adding a w

Binging with Babish: Remy’s Soup from Ratatouille

Binging with Babish: Remy’s Soup from Ratatouille

- This episode is sponsored by Cash App.,When your personal finances connect you,to your funds and the things that matter, that's money,,and that's Cash App.,You know what else is money?,Fully immersive blending, cheffy oil droplets,,and pausing to take stock of things.,That's money.,That's Cash App.,Download Cash App from the App Store,or Google Play Store today to add your $Cashtag,to the 80 million and counting.,(Andrew wordlessly sings),Hey, what's up guys?,Welcome back to Binging with Babish,,with this week we're taking a look,at Remy's soup from "Ratatouille",,which by most metrics appears to be a potato leek soup.,I think Pixar took some culinary liberties,in depicting the recipe,,so we're gonna do what we do best here on Babish,,make a super basic version, and then like Remy,,see in what ways we can improve it.,First, we have to trim and clean our leeks.,That means we're removing the roots and cutting the leek,at the point where the white begins to turn to green.,Then the white segments are being halved lengthwise,and thoroughly washed, leeks being notorious,for hiding dirt in every crevice.,Submergence in water,and flip through the layers like a book,to make sure that no errant granules of earth,are left behind.,Then we wanna pat these guys dry,before beginning to slice into very, very thin slices.,Leeks are of a tough and fibrous sort,and if you're not pureeing your soup,,can turn into little edible zip ties.,I'm doing two recipes, so I'm gonna divvy these up in two,,It's about three leeks per recipe, and starting work,on the other half of this self-titled album, the potato.,Three large russets peeled,and chopped into half inch pieces.,Keep these guys covered in cold water,to wash off excess starch and prevent oxidation.,Everybody's prepped, so it's time to cook,,and we're starting with the very simplest,iteration of potato leek soup, vichyssoise,,melting two tablespoons of butter,in a wide, high-walled skillet.,Wait for the foaming to subside, and then we're adding,our three leeks' worth of thinly sliced bottoms,,sauteing over medium heat for three to five minutes,until sweated and beginning to soften.,Hopefully you've got a little bit of brown stuff forming,on the bottom of the pot, which we're gonna deglaze,with one liter or 4.22 cups of vegetable stock.,Bring this guy up to a simmer before adding our potatoes,,three russets' worth, between five to 600 grams.,Then here they shall cook with the stock and leeks,for about 15 minutes until completely softened,and effortly pierced by a paring knife or human teeth.,Now to be more movie accurate,,you could serve the soup like this,,rustic with whole chunks of vegetables in it,,but to make it a vichyssoise, it must be pureed.,You could do this in the pan,,but that's not very smart, Andy.,Let's put it in a thing,,something tall, narrow, and heatproof.,Season to taste with kosher salt,and make sure that everything is entirely smooth.,Then finally, we're adding a half cup of heavy cream.,Now, you might be wondering why I'm using a whisk,instead of the hand blender to incorporate the cream,,and I'm wondering that, too.,Guess you'd have to ask last week Andy,,and I don't get that guy.,Be sure to taste for seasoning,,and the soup can be served hot,but is traditionally served cold.,So cover it up tight and fridge it,for at least four hours or until completely not hot.,Pour it into a soup style bowl,,garnish with a little bit more heavy cream.,Not my best work, but certainly not my worst.,Garnish with chives for color and chiveness,and season with a little bit of freshly ground black pepper.,And there you have it, a classic vichyssoise,,reportedly Julia Child's very favorite soup.,So how's it taste?,And the answer is very, very good, but very, very simple,,as though licked off the page,of the definition of potato leek soup.,Certainly not as bad as Linguini's,,but what would Remy the rat do?,First up, I think make good use of these leek greens,in homemade vegetable stock, cutting all these guys in half,and very extremely thoroughly washing them,,as the greens tend to be even dirtier.,I'm gonna chop these up,into some slightly more manageable pieces,so they fit in the pan, and give them plenty of company,in the form of several essential aromatics.,Of course, there's celery,,and this is a great opportunity,to put those celery leaves to good use.,Make sure you wash those two before you add 'em to the pan.,And carrots are a given, but I like to also add,a parsnips' worth of parsnip to my stock.,I've found that it adds a distinct sweetness,,and despite all the oniony leeks in there,,we're gonna add one onion quartered, some fresh thyme,,fresh parsley, a little bit of fresh rosemary,,and a hefty finger full of bay leaves,,something I definitely saw Remy throw in the pot.,I'm also gonna add some halved garlic cloves.,I got these giant ones.,Covering everybody with cold water,,popping a lid on top and bringing to a simmer,,then partially covering and holding,for at lea

Can This Chef Make Canned Soup Fancy? • Tasty

Can This Chef Make Canned Soup Fancy? • Tasty

hi i'm maria i'm a tasty producer today,as always i've been challenged to take a,common food and make it fancy let's see,what we are making fancy today drum,rolls,chicken noodle soup as you can guess,i've never tried this before andy waffle,designed one of his artwork based on,this it's very cool packaging i love,soup in general but i don't,eat candy soup i think in the states you,guys eat when you guys are sick right,so here it's chicken,a bunch of like noodles,it's not bad just a very bland flavor,color is very yellow and very chickeny,so i think it's very,challenging because we have bloss we,have noodles we have chicken we have,three ingredients and i have to use,everything i'm not quite sure what i'm,going to do i'm still excited to,make it fancy,all right here's what i got ground pork,scallions ginger garlic shitake mushroom,toasted sesame seeds napa cabbage and,gelatin powder from the pantry i got,bread flour cake flour corn starch sugar,salt rice vinegar soy sauce sesame oil,and,magnum side sake it's back okay let's,get started,make it fancy,so first i will need one teaspoon of,gelatin one tablespoon of water and i'm,going to sprinkle we call it bloom the,gelatin it's basically activating,gelatine wait for five to ten minutes,set this aside open this can,chicken soup,if you're sick i don't think you can,open this cat,that's why your mother,can somebody open,help me mom,thank you,i want to separate soup and noodles and,chicken so i'm going to,strain this instruction said add a cup,of water it's a little bit condensed,and i'm going to need two sides of the,cup of mixture adding,chicken soup one tablespoon of soy sauce,it's heating up so add bloomed gelatine,make sure it dissolved well simmer for,two to three minutes gelatin is,dissolved and soup is boiling whisk it,and,transfer to a bowl so you want to cool,this to room temperature and you are,going to put in the refrigerator about,one hour until it sets so next step,separate noodles and the chicken there,is not many chicken pea seeds i'm gonna,just pick it i'm going to use this with,another ingredient one cup of cornstarch,and you kind of want to call each piece,of noodle with cornstarch so use your,gloves or use your tongue if you don't,mind your hands get dirty just use your,hand put in a strainer going to take,small amount and shake it off i have,frying oil heated up to 350. so you want,to fry this until it's golden brown,three to five minutes,i like the sound like,so as you can see when bubbles,start coming down it's almost done but i,think visual cue is the color when,you're frying stuff in japan we say,kitchenaidle for golden brown color for,cooking kitsune means fox when it gets,like nice foxy color take this off you,want to season fry the food when it's,still hot so salt kind of melts i'm,going to fry rest of the noodles in,budgets and move on to next step i need,100 grams of bread flour and 25 gram,cake flour half teaspoon of sugar half,teaspoon of salt whisk and i have 1 3,cup of hot water so once it comes,together use my hand and start kneading,once it's like come together it's going,to be smooth and like a baby butt,sprinkle a little bit of cake flour on,the surface,knead,it's nice,and bouncy put this in a bowl cover with,plastic and rest this for 30 minutes i,have four scallions chop,save a little bit for topping later the,rest of it combined with pork we have,five ounces of pork,all right it's two months,i told you,we have full ear i don't get there don't,give me any pressure to shiitake,mushroom remove the stem make it super,fine out in the bowl,you can use patty knife to peel the,ginger about ginger the skin super soft,so you can use spoon so maybe this is an,easy task if you have kids at home and,if you're cooking together wait for your,kids and if you're cooking with your mom,great ginger you don't need to be too,precise but i will need about one,teaspoon of ginger kind of mask,like porky flavor if you don't have,microfine you can just chop finely,and,garlic i'm using two cloves of garlic so,one teaspoon of sake one teaspoon of soy,sauce one teaspoon of sesame oil half,teaspoon of salt combine a little bit,those are the chicken we saved from the,noodle there's only six piece but if,you're sick you don't want to eat,anything chunky maybe it's good thing,make it mix well and nice i feel like,chicken disappeared somewhere,cover this with plastic put in a,refrigerator and i'm going to use it,later the dough is rested and nice and,rustic soft like a baby bat sprinkle,some cake flour,roll out to a long log and cut,into two cut into five and i have meat,fillings and super jelly i'm going to,roll out and,assemble as i go,you should roll the dough and fill as,you go half tablespoon of this filling,don't overfill because it's going to be,difficult to,make the shape pick one side,fold,fold and keep folding,it's kind of like drapes,and once you finish you just pinch the,top part,level of love i'm not pro,of making dumping but if you go to like,d

Home Canned TACO SOUP | #Canuary - Preserving your HARVEST

Home Canned TACO SOUP | #Canuary - Preserving your HARVEST

good morning and welcome to that 1870s,edition of,january i am so excited to be a part of,this collaboration,it is running the entire month of,january in 2021,and if you haven't been following it,along,lisa over at sunstays is bringing a,whole bunch of content creators together,to bring you some awesome ideas for,canning in the middle of winter to fill,your pantry for the year,today is our turn and if you've missed,the past 16 days now there will be a,playlist linked below,where you can go and watch them all stay,tuned to the end because there's,information about the giveaway i want to,share with you,we are making taco soup i love mexican,flavored soups,and i'm using a lot of pantry,ingredients to pull this together,okay so to get us going what i've done,is this morning i spent time and,browned up some a pound of,ground pork and a pound of ground beef,with,two onions so i'm putting that in my big,roasting pot and all i'm doing is i just,need a big enough pot to,get all this heated up together i have,i don't know how much would you say that,is probably,a cup and a quarter cup and a half of,diced,bell peppers all different colors fun,i chopped up,six or seven jalapenos that i had frozen,in the pantry and then what i've brought,up that i'm,totally making this up but i think it's,going to be super tasty,i have a quart jar of salsa verde a,quart jar of salsa,just plain,one quart of mexican tomato sauce,two quarts of chicken broth so let me,get those,opened up and poured in,oh and guys i get so many questions on,this can opener tool,it is called pry a lid it is an,antique vintage thing i don't think that,they make this anymore but you can still,find them all the time on ebay or etsy,we got this as a gift from one of you,thank you,and this is a great way to use up,salsa if you have tons still on your,pantry shelf,some years are better than others i know,for us,so a lot of times like these are 2018,jars of salsa and i like my,2019 it's 2020,much better so i like to use the older,jars,for soups and things like that,all right that's some good goodies,now i also get lots of questions if i,use reusable,tattler lids or i think there's another,brand too and i do,just not my favorite because it's extra,steps and they're not,the easiest to get off all the time,but i definitely have a good stock,so i really don't have to worry about,running out of lids very often,so that was the first quart of chicken,broth,second quart,and now we will add,two more quarts of water and see where,we are from there,we'll do that good for now also this,morning,i cooked up some black beans and,kidney beans so i'm going to be adding,four cups of each,so,let me bring you over here and show you,what it's looking like,just how full my pot is,get this all stirred together that looks,like good taco soup if you ask me,all right one more ingredient to add and,that is,taco seasoning so i mixed up,a whole bunch of taco seasoning this,morning and i think i'm going to,probably add,because all my tomato,based ingredients like my salsa and my,sauce,have a lot of this type of seasoning in,it already so i'm probably just going to,add like four tablespoons to start with,and then i'll taste after it warms up,and if we need to add more we will,all right let's get that warming up,um i may come back and add two more,quarts of water just so you know,but how easy was that dump and go i mean,there was a little prep in the morning,with cooking the beans and,just letting you know what i did there,too i,did not soak my beans overnight i got,lots of great tips on how other people,cook their beans in my last bean video,all i did was i rinsed them really well,then i,covered them with like three or four,inches of water,brought them up to a boil once they were,at a boil i cut the heat off and let,them sit for,an hour rinsed really well,and now we're using them so,we'll see how that goes if i end up,not the great thing about pre-cooking,beans is,it relieves a lot of the undigestible,out of the beans that give you that,gassy feeling afterwards,and i usually don't have a ton of,problems,consuming beans if i cook them that way,so this way,we'll see if we're not stinking up the,house,afterwards but we'll see so let me get,this on,and i'm probably just gonna turn it on,about 350,and get it up high heat as quick as i,can i've got,jars in the dishwasher right now,sterilizing,so i'll probably see you guys back in,about an hour and we'll get this cannon,up,that's simple so anyway like i said,maybe while you have a chance and you've,got a break,this uh coming week and you've got items,on your pantry shelves i bet you can,make some delicious soups,so go look for inspiration through all,the other,channels that are participating in this,month's playlist,and see if you can't find some,inspiration to use some of those things,hidden in your freezer,or on your pantry shelves that you're,just not using but you can turn into,something else and make something really,great,so see you guys back in a