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This site includes features to make cooking and entertaining easier for you. It is a basic cooking class and provides all the ABC's of food preparation. It is easy to cook well if you follow the fundamental instructions.

The recipes have been selected because they produce outstanding results AND they are easy to prepare. There are individual recipes, and complete menus for special occasions, favorite regional recipes, and party planning tips.

Last Updated on Sunday, 25 April 2010 16:38
ABC's of Soup PDF Print E-mail
Written by Administrator   
Saturday, 07 July 2007 09:54

There are a vast range of soups which can be prepared from clear broths to robust gumbos and chowders. They can be the first course to an elegant dinner or the meal itself. Great soups do not necessarily take long preparation times. Convenience foods such as bouillon cubes and canned broth offer major shortcuts.

A large quality stockpot is very handy for making soup. Unless you plan to make soup frequently, a five quart Dutch oven with a tight fitting lid will do. The Dutch oven is ideal for making stew. With many soups and stews the flavor is improved with a little time, so soups and stews lend themselves well to being prepared a day in advance.

Stews are also very forgiving with cooking times. It is almost impossible to make them incorrectly. With beef stews and stew type dishes, lean beef chuck or round give excellent results. If slicing into cubes yourself, it is much easier if you partially freeze the steak before cutting. Onion, garlic, thyme, bay leaves, and a host of other spices can be used. Onions, carrots, potatoes, and celery are all nice additions in the last 45 minutes of cooking. A slow cooked stew served with a simple salad and crusty bread makes a wonderful meal.

The use of bouillon cubes can make the task very simple. You can always have beef or chicken broth available. Remember when you are adding vegetables to add them last. Experiment with a few of the easy recipes. You will be surprised how easy it is to do.

Last Updated on Sunday, 25 April 2010 17:16

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