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Princess Cruises Frozen Rum-Infused Piña Colada Soup

September 2, 2011 By Leave a Comment

Components: 2⅔ lbs pineapple (retain some dice for garnish) 1 cup sugar, granulated 2 ¾ cup plain yogurt five ⅓ cup sour cream 2 ⅔ cup coconut milk three/8 cup lime juice 5 ⅓ oz coconut flakes ⅛ cup rum 10 pieces pineapple, for garnish Strategy of Preparation: •In a food processor blend pineapple, sugar, [...]

Princess Cruises Frozen Rum-Infused Piña Colada Soup is a post from: Taste for Cooking

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Yobodish Noodle soup

May 16, 2011 By Leave a Comment
  • 16 Ounce bag of fresh Chinese egg noodles (Lo mein noodles)
  • three Tablespoons vegetable oil
  • six Cloves garlic, minced
  • 8 Ounces pork tenderloin,
  • thinly sliced two Teaspoons rice wine vinegar
  • 6-8 Cups water three Tablespoons soy sauce
  •  2 Tablespoons dashida powder (Beef flavored soup stock)
  • two Teaspoons ginger,
  • grated 2 Cups cabbage kimchi,
  • chopped in large pieces four Ounces shitake mushrooms,
  • thinly sliced 7 Ounces firm tofu,
  • cut into 1-inch squares four Child bok choy,
  •  quartered 2 Scallions, thinly sliced
  • 2 Teaspoons dark sesame seed oil
  • Salt and pepper to taste (Add a tiny salt and pepper at a time and taste as you go.
  • The kimchi and soy sauce might be sufficient salt for your taste.) Sriracha sauce (Optional but very suggested.)

In a large pot add vegetable oil and garlic and sauté till soft. Add pork and cook till it is slightly browned. Season with salt, pepper and rice wine vinegar and stir for 2 minutes. Add kimchi and sauté for three minutes.

Add the water, soy sauce, dashida, and ginger. Stir and simmer on reduced heat for about 15 minutes. Add the mushrooms and tofu and turn up the heat to medium. Cook for 3 minutes.

Cautiously add the egg noodles, bok choy and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make positive the noodles are not sticking. Season with salt and pepper. Simmer for three minutes.

Placing It All Collectively
Equally divide the soup in four large bowls. Drizzle the sesame seed oil and best with scallions. For that added kick and flavor, add sriracha sauce (For these who can deal with the heat).

Serves four

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French Onion Soup Recipes

April 22, 2011 By Leave a Comment

Our French onion soup recipe is traditionally served to newlyweds in France on there wedding night. If you have ever been married try to imagine settling down in complete bliss with your partner enjoying the sweet caramelized onions. This French onion soup recipe can also be enjoyed in cold windy nights at the comfort of your personal home.

A few tips to remember in creating French onion soup is to cook the onions gradually till golden brown, it really should take 45 minutes to an hour for the onions to cook and to get that great caramel flavour that gives this French onion soup recipe the perfect taste. Don’t forget to stir the onions regularly so you don’t burn the onions. Serve the soup in your finest bowls topped with cheese and a couple of slices of bread. In France this soup is served with gruyere cheese even though any Swiss cheese will be fine.

Preparation Time: 15 minutes.
Cooking time: 1 Hour.
Serves: 4 Individuals.

• 450g (1lb) onions, peeled and sliced thinly.
• 60g (2oz) butter or margarine.
• 45g (1½oz) flour.
• 1 litre (two pints) boiling water.
• 2 beef stock cubes.
• 1 small French loaf
• 30g (1oz) parmesan or gruyere cheese, grated.
• Salt.
• Pepper.

Melt butter in a thick saucepan.

Add onions and cook gently over moderate heat until eventually golden brown (about 15 minutes) becoming careful not to burn them. Stir occasionally. Meanwhile, dissolve stock cubes in boiling water and put aside to cool. Stir flour into onions and cook for 2 minutes. Add stock progressively, stirring continuously. Simmer for 30 minutes. Add salt and pepper to taste. Pre-heat oven or grill. Slice bread thickly and spot in bottom of ovenproof serving dish. Pour over soup. Sprinkle the bread with cheese and location under the grill or in a hot oven until eventually browned. Serve very hot.

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