Download 100 Soups for $5 or Less by Gayle Pierce PDF

Download 100 Soups for $5 or Less by Gayle Pierce PDF

By Gayle Pierce

Soup is a deliciously effortless strategy to offer for a local potluck or a comfy evening at domestic with the family members. a hundred Soups for $5 or much less comprises recipes for Armchair Quarterback Chili, Stir-Fry Noodle Soup, and lots of more-each recipe ready for $5 or much less!

This cookbook additionally indicates calorie counts in line with serving and teaches the right way to be clever with cash, store in season, and plan menus sooner than time to make each penny count number.

Try those scrumptious recipes:

Tortilla chook Soup

Stir Fry Noodle Soup

Creamy Harvest Apple Slush

Armchair Quarterback Chili

Gayle Pierce has been accumulating and checking out soup recipes on friends and family for greater than twenty years. She is living in Liberty, Indiana.

Comforting soups for penny-pinching households, contains calorie counts

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Additional info for 100 Soups for $5 or Less

Example text

The edible portions are chopped into very small pieces. A 3–4-ft-deep pit is dug in the forest, usually near a water source to facilitate washing of bamboo-shoot pieces. The bamboo baskets are laid into the pit and lined with leaves. Chopped bamboo-shoot pieces are put into the baskets. When the baskets are full, they are covered with leaves and then sealed. 20). Ekung can be kept for a year in an airtight container at room temperature. 2 Culinary practices and economy Ekung is consumed raw or is cooked with meat, fish, and vegetables by the Nyishing.

These ethnic fermented foods have been extensively studied, and the functional micro­ organisms have been isolated, properly characterized, and identified, 22 Himalayan fermented foods: Microbiology, nutrition, and ethnic values based on modern phenotypic (API and Biolog systems) and genotypic characteristics (RAPD-PCR, rep-PCR, species-specific PCR techniques, 16S rRNA sequencing, DNA-DNA hybridization), and preserved in 15% glycerol at −20°C. Three major groups of microorganisms are present or associated with ethnic fermented foods: bacteria (mostly lactic acid bacteria), yeasts, and mycelial fungi.

The Himalayan people developed such innovative technology without any knowledge of food microbiology or the actual scientific mechanism involved in it, but certainly they know how to use the beneficial (functional) microorganisms for production of foods of their choice and know what needs to be done to get the desired food products. The microbiology, biochemistry, nutrition, functionality, toxicology, food safety, and biotechnology of their fermented foods are unknown to the producers, who are simply practicing an age-old food fermentation technology.

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