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3 Methods For Perfectly Melted Chocolate
Melting chocolate for baking is an exacting task, if not done perfectly you can end up with a burned or grainy mess and ruin whatever you are baking. Below are 3 methods for melting chocolate, each can be successful in it’s own way and you need only...
Italian Cuisine: In The Heart Of Tuscany
When an American conjures up an idea of “Italian cuisine,” often what comes to mind is pasta, red sauce, and garlic bread. Pasta, no doubt, plays a large part in most traditional Italian regional cuisine, and few cultures know how to employ a tomato...
The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them.
I'll go into why that is the case a bit later on, but for the time being let's just examine why we use marinades...
The Soy of Cooking
(ARA) - Soy foods have grown in popularity as consumers learn more about associated health benefits -- soy food sales are expected to reach $4 billion for 2003. Several studies have shown that soy products help lower cholesterol and reduce the...
What you Need in a Gourmet Kitchen.
The best way to decide what you need in your kitchen is to first decide
what it is you are going to be cooking in there. The best suggestion I
ever heard on this matter is to find five dishes you really love. The
dishes you like to find on...
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Tortilla Soup
Tortilla Soup
1 Tbs Olive Oil
1 Red Onion, chopped
1 Green Pepper, seeded and diced
3 Cloves garlic, minced
1 Jalapeno Pepper, seeded and finely chopped. Use the same
substitution as above for the jalapeno if you are not able to
buy fresh or want a milder taste.
1 Tbs Chili Powder
1 Tbs Dried Oregano
1 tsp Cumin
6 cups Chicken Stock*
1 Cup Tomatoes, chopped
1 Cup Zucchini, diced
1 Cup Frozen Corn
Salt and pepper to taste, if you use homemade chicken stock you
may need additional salt.
Sautee over low heat the onion, green pepper, garlic, jalapeno,
chili powder, oregano and cumin in the olive oil for bout three
minutes.
In a large stock pot combine the chicken stock, tomatoes,
zucchini and corn. Bring to a boil and add the sautéed
ingredients. Reduce the heat and simmer for 20-30 minutes.
You can garnish with
crumbled tortilla chips and cheese or with
a dab of sour cream. If you are looking for a low fat
alternative try plain yogurt in place of sour cream. * I use
homemade chicken stock. To make this simply boil in 6-8 cups
water with a chicken carcass, one large onion cut into quarters,
2 carrots, 2 celery stocks and one bay leaf. Boil for 3 hours.
Drain and strain the broth then cool for use later. I do this
after we have roast chicken and then freeze the broth. This
broth makes a great base for chili, split pea soup, potato soup
or your families other favorite soup.
About the author:
Shauna Hanus is a gourmet cook who specializes in creating
gourmet recipes. She has extensive experience cooking with easy
to find grocery items to create delightful gourmet meals. She is
also the publisher of a no cost bi-monthly gourmet newsletter.
Her newsletter is always fun and informational packed with tips
and trivia you can use everyday. http://www.gourmayeats.com
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