occupy la

• Question:-why did occupy LA start in the first place?
  
  
  Answer:-
• Question:-What is the occupy LA about ?
  
  
  Answer:-
• Question:-What does Occupy LA on Glenn Beck have in common?
  About two weeks ago the Occupy LA facebook page was touting the virtues of buying and holding gold kinda like Glenn Beck does :) I wonder if 'occupy' realizes they are in league with Beck.
  
  Oh the irony :)
  
  Answer:-LOL. More proof that they are not only Liberal, but just nuts.
• Question:-Occupy where ever, How come your inundated with Criminals.?
  Occupy Boston, Heroin and Crack and Rape issues,
  Occupy NYC Heroin, Rape, Robbery.
  Occupy Oakland. List to long to deal with,
  Occupy LA. Gang infiltration Latin Kings, Acorn
  
  All in the name of the first amendment,
  Let me see the ciminals know why they are there, To bad the sheep protesters don't.
  
  
  
  Answer:-
• Question:-Why do people have their kids at the Occupy camp site?
  im watching live on the news fox 11 live from Occupy LA and this lady in the background is dancing with her daughter playing ring around the rose-e.
  
  and the deadline for them to leave is Midnight and the police will move in soon.
  
  do they not care about their kids getting pepper sprayed or walked over?
  
  Answer:-
• Question:-Why do I have to be 17 when occupy movement is happening?
  I REALLY want to do occupy LA and I can't because my parents say school is more important.
  
  Finally a resistance comes to our country and i can't go!!!
  
  Hell I'm ready to be pepper sprayed and arrested. I'm ready to camp out.
  
  Once I'm out of highschool itl be over..
  
  Answer:-Just be glad your missing it !
  Nothing but anarchist that
  protest anyhing that comes
  along !
• Question:-Why does the occupy movement have to happen when i'm 17?
  I want to occupy LA but I can't my parents say school is more important..
  
  Finally resistance comes and I'm only a year and a half Way from being able to do it..
  
  I'm ready to be arrested, camp out get maced i hate cops anyways so I don't care
  
  
  This will only happen once and il miss it, itl be over when il be if age to be able to do it.
  
  Answer:-Don't worry, people have been protesting constantly for thousands of years and they'll be protesting for thousands more. Might as well wait and pick a protest in a nice place when the weather is warm. Besides, this will give you time to grow out your dreadlocks.
• Question:-Is it legal to carry a unconcealed gun at occupy LA?
  2ed Amendment?
  
  Answer:-
• Question:-What is this occupy (city) going on?
  I've been seeing it on the news/Facebook/tumblr and other stuff
  I was even invited to occupy LA on an event invite.
  Anybody know?
  
  Answer:-Most of the Occupiers (of whichever city) have been "encouraged" to unoccupy, either forcibly or peaceably. They were protesting the ever-increasing disparity between rich and poor people and/or the disappearance of the "middle-class". It wasn't very well organized and most people not involved wonder(ed) what their point was/is.
• Question:-Sunderland - We, the 99% of La Liga, call on our premier league equivalent for aid?
  Sunderland is just like us... a weak club where the 1% takes the revenue...we must band together to fight the 1%
  
  WE ARE THE 99%
  
  OCCUPY LA LIGA
  
  Answer:-

turkey pot pie

• Question:-Does anyone have a good turkey pot pie recipe?
  I need a good turkey pot pie recipe that can feed a lot of people. One that might fill a 9 by 13 pan or larger.
  
  Answer:-TURKEY POT PIE
  
  2 c. turkey, cooked
  1 can carrots, (with liquid)
  1 can peas, (with liquid)
  1 can corn (with liquid)
  1 can green beans
  1 lg. onion (diced)
  2 tbsp. Mrs. Dash's garlic and herb spices
  
  Add all ingredients in large pot with 1 1/2 cups water. Cook on low for 1 hour. Make crust out of Bisquick, butter, and water. Roll out then place in casserole dish bottom. Pour turkey and vegetables in; cover with top crust. Bake in 350 degree oven for 35 minutes, or until brown. Serve with salad. Makes 2 to 3 pot pies
  
  
  
  m
• Question:-Whats a good side dish to serve with turkey pot pie?
  I made mini turkey pot pies for dinner tonight and I dont know what to serve with them. I think it would pair nicely with a fresh salad but my husband and I are big salad eaters and well, I would just like to serve something different. My pot pie is super creamy and had peas carrots onions and corn. So I dont want anything heavy on the side and probably not those vegetables. Thanks!
  
  Answer:-Green beans.
• Question:-What goes good with Turkey Pot Pie?
  I am making a Turkey Pot pie and was wondering what would look good and taste good to compliment the meal. (on the same plate) The pot pie consists of carrot, potato, turkey, turkey gravy and peas if that helps.
  
  Thanks alot!
  
  Answer:-It's kind of a complete meal with the crust, vegetables, meat and gravy. If I were fixing it for myself I would make myself a small romaine salad with tomatoes and scallions. Some people might think that too many vegetables. If I were serving others a side dish of fruit salad - melon chunks and grapes, is what I would serve. Or a light soup.
• Question:-what is the best way to make a turkey pot pie crust with Jiffy baking mix?
  I normally wold use grands biscuts or something on top, but wanted to try making an actual biscut type crust on top. I have had homemade pot pie before and the whole casserole is topped with a like 1 1/2 inch crust. How exactly would I do this using Jiffy mix?
  
  Answer:-Just lay a layer of biscuit dough atop the pot pie filling and bake. Mix up the jiffy mix like the recipe says for biscuits, roll it out, then move it on top of the casserole dish. Or, if you like, you can cut out biscuits and lay them on top-- either way.
• Question:-Can I put leftover stuffing in a turkey pot pie?
  I'm making a pot pie with yesterday's leftovers. It's my only questionable ingredient. I've never heard of it before, but why couldn't I? Is it going to taste awful? Does it matter if it's on the top or bottom?
  
  Answer:-Oh wow. I don't even like turkey unless it's sliced deli meat, but that sounds so good right now. I'm starving. Tell the hubby to hurry home and cut up the chicken for me. I really don't want to cut up raw chicken, the thought is grossing me out.
  
  What I'd do is put the stuffing on top instead of a crust.
• Question:-After you have made a turkey pot pie, can you freeze it?
  I would like to make 2 pot pies and freeze one for the future. Thank you for your response.
  
  Answer:-Preparation...
  Freeze pies or tarts with unbaked pastry. Store unbaked pie tops or tart shells separated with paper or foil.
  
  Packaging...
  Freezer or cling wrap. extra foil or polythene will hold shapes.
  
  Storage (mths)... 4-6
  
  Tips...
  Uncooked pastry will cook from the freezer.
  
  Good luck!...._;-)
• Question:-Can you taste the difference between chicken pot pie and turkey pot pie?
  I can't :-(
  
  I am talking about those frozen pot pies form the grocery stores..
  
  Answer:-I know exactly what Skwerl is talking about. The crust is so delicious, especially if you buy the mini ones and save the crust from the bottom for last.
  
  However, I digress. In answer to your question, yes I can. I usually buy the Great Value ones from WalMart and I like the turkey ones better than the chicken.
  
  
  j0e
• Question:-How to make turkey pot pie?
  I have 5 lbs of turkey left over after thanksgiving. What to do with the left over?
  
  Answer:-Turkey Empanadas Grande
  
  "Pie pastry filled with a mixture of ground turkey, tomato, bell pepper, herbs and spices. A turkey twist on a Latin favorite, empanadas."
  
  INGREDIENTS:
  1 pound ground turkey
  1 clove garlic, minced
  1 cup chopped onion
  1/2 cup chopped green bell peppers
  2 cups chopped fresh tomato
  1 tablespoon dried parsley
  1 teaspoon dried cilantro
  1 teaspoon ground cumin
  1/2 teaspoon dried oregano
  1/2 teaspoon red pepper flakes
  1/8 teaspoon ground black pepper
  1 (15 ounce) package refrigerated pie crusts
  1 egg white, beaten
  
  DIRECTIONS:
  In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
  Preheat oven to 400 degrees F (200 degrees C).
  Spray cookie sheet with non-stick oil. Unfold one pie crust in center of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 1 inch of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.
  Repeat steps 4 and 5 with remaining ingredients and pie crust. Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 4 wedges.
• Question:-If a recipe calls for cooked turkey (for turkey pot pie), how am I supposed to cook it?
  It says "3 cups chopped cooked turkey (about 1lb)".
  
  Am I just being stupid or what? Can I just buy a pound of turkey?
  Okay people. I KNOW about the left-over thing. But I want to eat this and I don't have leftover turkey! Is that not obvious?
  
  Answer:-boil it
  roast it
  microwave it
  
  or, buy a chunk of roasted turkey from the deli
• Question:-Does anyone have a good chicken or turkey pot pie recipe?
  Preferably one with potatoes, carrots, peas and onions? I find all kinds of pot pie recipes but none usually have the potatoes. I know it's easy to add but I'm not sure of how to prepare the potatoes before putting them into the recipe. Also if it could be one that is just as good as home made but uses store bought ingredients. Thank you!!
  
  Answer:-Brown 1-2 pounds of chicken (or hamburger) and shred it. You can saute in some garlic, onion, etc. Don't salt anything because the added ingredients are plenty salty.
  
  Add a can of chicken stock, a dry chicken gravy packet, a one pound bag of frozen mixed vegetables, and a can of cream of potato soup.
  
  Stir it all up and taste, adjust seasonings as you see fit. Cook it down a little bit so it is still juicy but not running with liquid, otherwise your crusts will be soggy.
  
  Crusts in their pie pans, arrange it all on a cookie sheet to keep your oven clean. Dock your bottom crusts, poke holes in the bottom with a fork...I use a deep dish crust, or you can make the little tart crusts or whatever. Pour your filling into the crusts, they can pile up pretty high. Cover with identical crust, slits for steam...egg wash on the crust if you like, and bake at 400 or so, to brown the crust.
  
  You can make your own crusts and build these pies in a 9x13 if you like. Bigger pie...more ingredients...double the amounts.

green bean casserole recipe

• Question:-Does anyone have a good recipe for a sweet corn bread? and a good home style green bean casserole?
  I'm looking for something similar to Sonny's or Boston Market's style of cornbread.
  
  Also, a good green bean casserole recipe that's isn't right off the back of a cambell's soup would be great too!
  
  Thanks!
  
  Answer:-Here are several recipes for you to choose from:
  
  Sweet cornbread:
  http://www.cooks.com/rec/search?q=sweet+cornbread
  
  Green bean casserole:
  http://www.cooks.com/rec/search?q=Green+bean+casserole
  
• Question:-Green bean casserole recipe?
  There are so many green bean casserole recipes out there, what is your favorite?? Please give full recipe or link to it :)
  
  Thanks in advance!
  
  Answer:-3 cans of green beans, i can of cream of mushroom, and about 1/3 block of velveeta, sltt and pepper.
  
  Heat all together on stovetop on low heat.
• Question:-I have a question about a green bean casserole recipe?
  the recipe that i have calls for mushrooms and cheddar...
  
  question #1: can you think of another veggie that i can put in besides mushrooms that won't overpower the green beans?
  
  question #2: can you think of another type of cheese that would be good with green bean casserole? perhaps fontina? or provolone?
  
  any suggestions are welcome. thanks!
  
  Answer:-Not sure about other veggies but turkey tastes great in green bean casserole! It makes the dish a main course instead of just a side dish,too!
• Question:-Green bean casserole recipe without using Campbell's cream of mushroom soup?
  Is their a recipe that does not use the condensed soup?
  
  Answer:-Grandma's Green Bean Casserole
  
  Ingredients
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  Directions
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
• Question:-green bean casserole recipe without mushrooms?
  My family is coming to town for thanksgiving, my dad hates mushrooms.. any great recipes out there for a green bean casserole without mushrooms or cream of mushroom soup?
  
  Thanks!
  
  Answer:-
• Question:-Do you like altering the classic green bean casserole recipe?
  Do you like to (or like when others) add stuff like cheese or almonds?
  
  Answer:-
• Question:-?What is a good green bean casserole recipe?
  thnx
  anything other than the Capbells soup one
  
  Answer:-I prefer my green beans with peeled cut-up potatoes...however, the french's onion, mushroom soup recipe is an all american favorite!
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  Directions:
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans
• Question:-What is a easy good green bean casserole recipe that uses fresh green beans?
  
  
  Answer:-Just use the regular recipe - mushroom soup, etc., only use blanched fresh green beans instead of the canned or frozen.
• Question:-Best Green Bean Casserole Recipe?
  I know that there are hundreds out there. Please share one that's tried and true for you (and of course tasty too!)
  Also if you want to share any other side dishes, please feel free!
  
  Answer:-Green Bean Casserole
  
  From: Campbell's Kitchen
  Prep: 10 minutes
  Bake: 30 minutes
  Serves: 6
  
  Ingredients:
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  
  Directions:
  
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
  
  Sweet Potato Casserole
  
  
  2 1/2 pounds sweet potatoes (about 3 large), scrubbed
  2 large eggs, lightly beaten with a fork
  3 tablespoons unsalted butter, melted plus more for the preparing the pan
  2 tablespoons packed dark brown sugar
  1 teaspoon kosher salt
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  Pinch of freshly grated nutmeg
  Freshly ground black pepper
  1/4 cup coarsely chopped pecans
  Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
  Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
  
  Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
  
  Buttermilk Biscuits
  
  4 cups all-purpose flour
  1 tablespoon salt
  1 tablespoon baking powder
  2 teaspoons baking soda
  1 cup vegetable shortening, cold, cut into 1/2-inch pieces
  1 1/2 to 2 cups buttermilk, plus additional for brushing
  Preheat the oven to 375 degrees F.
  Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
  
  Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
  
  Garlic and Celery Root Mashed Spuds
  
  
  4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces
  1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
  4 cloves garlic, peeled
  3/4 cup lowfat buttermilk
  2 teaspoons olive oil
  2 tablespoons minced fresh chives
  Salt and ground black pepper
  In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
  Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season, to taste, with salt and black pepper.
  
  Mixed Greens with Pancetta and Shaved Parmesan
  
  8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles
  3/4 cup olive oil, plus 1 tablespoon
  1 bag mixed baby lettuce
  1 tablespoon Dijon mustard
  1/4 cup red wine vinegar
  8 ounces hard cheese, such as Parmesan or aged Cheddar
  Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.
  
  
  Wild Mushroom Soup with Chestnuts and Roasted Fennel
  
  
  
  6 small fennel bulbs, stalks removed, halved lengthwise
  Extra-virgin olive oil
  Sea salt and freshly ground black pepper
  1/4 cup (1/2 stick) unsalted butter
  1 large onion, chopped
  4 garlic cloves, minced
  1/2 bunch fresh thyme sprigs, leaves stripped from the stem
  1 pound white button mushrooms, wiped of grit and coarsely chopped
  1 pound oyster mushrooms, wiped of grit and coarsely chopped
  1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
  1 pound cooked chestnuts
  3 quarts chicken stock
  1/2 cup heavy cream
  Fresh chopped chives, for garnish
  
  Preheat the oven to 400 degrees F.
  Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
  
  In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
  
  Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
  
  To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.
  
  Herbed Butter Parsnips
  
  1 tablespoon extra-virgin olive oil
  1 tablespoon unsalted butter
  2 pounds parsnips, peeled and sliced into circles
  Kosher salt and freshly ground black pepper
  Herb Butter:
  1/2 pound unsalted butter, softened
  1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
  Kosher salt and freshly ground black pepper
  
  Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  
  To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
  
  Good Luck!
• Question:-campells green bean casserole recipe?
  I want to make this for tomorrows Christmas lunch at work but only have 2 cups of green beans, really dont want to run back out tonight...do you think it would be a good idea if I just used mixed veggies as the other 2 cups? I using frozen bag veg. btw
  campbells** oops
  
  Answer:-Yeah, it's your own twist on the recipe :-/

deviled eggs

• Question:-deviled eggs?
  i want to know how to make good deviled eggs.
  please give me the ingredients and how to prepare.
  
  Answer:-6 hard boiled Eggs (large)
  
  3 tablespoons mayonnaise or salad dressing
  
  1 tablespoon sugar
  
  1 teaspoon mustard (honey mustard is great!)
  
  1 teaspoon vinegar
  
  salt & pepper to taste
  
  paprika (optional)
  
  To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.
  
  Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
  Promptly chill eggs in ICE WATER until chilled so yolks stay bright yellow...keep adding ice as necessary....rapid chilling helps prevent the "greenish" ring to appear around the yolk.
  
  Remove shells from eggs, and halve lengthwise with a knife.
  
  Carefully remove the yolks, and place in a medium bowl.
  
  Mash yolks with a fork, and add remaining ingredients.
  
  Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).
• Question:-Deviled Eggs?
  Is there a trick to making deviled eggs look pretty? When I try to peel the shell off the boiled egg, half of the egg comes with it. What causes this? How does everyone else get the shell to just slide off the egg?
  
  Answer:-Once the eggs are cooked, put the pan under cold running water. Take each egg, and tap it on the sink til the shell is all cracked. Put back in the pan to allow the water to get between the shell and the egg. You have to break the membrane on the inside of the shell when tapping, to let the water get in.
  
  Peel under running water.
  
  Should be no problem...
  
  Hope this helps :-)) I love deviled eggs :-))
• Question:-Deviled eggs?
  This weekend i am having a Bar-b-q. How do you make deviled eggs?
  
  Answer:-Tex Mex Deviled Eggs
  
  Ingredients:
  6 Hard-boiled eggs; peeled
  1 tb Green onions; finely chopped
  1 tb Fresh cilantro; or parsley
  1 sm Serrano pepper; finely
  -chopped, or jalapeno
  1/4 c Mayonnaise; or salad
  -dressing
  1 ts Prepared mustard
  1 oz Cheddar cheese; shredded
  Chili powder
  
  Slice each egg in half crosswise. Remove yolks; place in a
  small bowl and mash. Add green onion, cilantro, pepper, mayonnaise, and
  mustard; blend well. Spoon about 1 tablespoon of the yolk mixture into each
  egg half. Top each with cheese; sprinkle with chili powder. Cover and chill
  or use immediately.
• Question:-How to transport and serve deviled eggs?
  I'm going to a dinner party tomorrow and am expected to bring deviled eggs. Unfortunately, I seem to have misplaced my deviled egg platter.
  
  What's the best way to transport them so as to avoid their rolling over and into each other? And what is the most attractive way to serve them without an egg platter?
  
  I appreciate any tips you can offer.
  Thanks so much for all the great ideas!
  
  Answer:-How about a regular platter lined with leaf lettuce? That way they won't just slide around. Make sure whatever you use has a cover that won't smush them down.
• Question:-How do you keep deviled eggs from getting crusty overnight?
  For my wedding, we are doing our own catering. We would like to make some bulk deviled eggs the night before, but deviled eggs tend to get sort of crusty when they hang out over night.
  
  Any suggestions?
  
  Answer:-Don't stuff them until the day of. Put the whites on the platters and cover with saran wrap. Put the yolks (already fixed up) in a bowl and cover - with the saran wrap touching the top of the stuffing. Get someone who wants to help but is actually just in the way to take a spoon and glop the yolks in the whites while you are busy elsewhere. Cover loosely with saran wrap until time to eat. Maybe prop a toothpick in a few to hold the wrap off the eggs.
• Question:-How do I get perfectly peeled hard boiled eggs for making deviled eggs?
  Hi, all. I'm making deviled eggs for a holiday cook-out today and don't want the whites of my eggs peeling off in pieces when I peel them to make the deviled eggs. I want my eggs smooth. What are some tips to ensure perfectly peeled eggs? I hope Yahoo! Answers makes this a featured question!!
  
  Answer:-I hate that..have had the same thing happen, and had to turn it all into egg salad before even, because the eggs looked so bad. Here are some good tips.
  * You can make the eggs easier to peel by using eggs at least one week old, and by adding plenty of salt to the boiling water. You can also add two or three teaspoons of white vinegar to the water. It is also easier to peel the eggs when they are properly cooled.
  * It is easier to peel the eggs if you crack it a little at the less pointy end, peel a little and then slide a spoon under the shell. Just move the spoon around under the shell and it will easily remove the rest!
• Question:-How do you transport deviled eggs without getting them smooshed?
  My partner's grandmother had one of these trays with oval indentations for the eggs and a fitted top to transport deviled eggs. It looked like a great idea. But, she had gotten it many years ago at a tupperware party. I guess I could get one on ebay for future use. But, I have a party to go to this weekend and I plan to bring deviled eggs. So, does anyone have any ideas on how to transport them so that they don't slide around and get all messed up?
  
  Answer:-I put the filling in a plastic ziplock bag and just take the empty egg whites in the deviled egg tray. Then when I get to the party, I cut off one of the corners of the ziplock bag and pipe the filling into the eggs, sprinkle a little paprika on top and serve. It doesn't take long, so it's not too much of a hassle to do right after you arrive at the party, and it's much cleaner than trying to transport them already made.
• Question:-How to make the best deviled eggs?
  I usually make my deviled eggs by mixing the mustard and yellow of the egg together and topping it off with pepper. Sounds too plain, and it is in my opinion. Any tips on making it more tasty?
  Thank you!!! :) I love deviled eggs, and I'd love to try something completely different.
  
  Answer:-Go to an ALDI food Store.
  Purchase what looks like Mayonaise but it is labeled "Sald Dressing".
  Cut boiled eggs in half.
  Remove Yolks and Mix in bowl with "Salad Dressing" Until "Very Creamy".
  Fill Eggs with Yolk Mixture.
  Take 50% Cayanne Red Powdered Pepper & Paprika sprinke this mix on top of filled eggs.
  LOOKS GREAT!
  TASTES DELICIOUS!
  I cater parties and I am contantly asked to provide these Deviled Eggs.
  ENJOY!!
• Question:-What is the best way to boil eggs for deviled eggs? Should they be cooled down in cold water?
  What is the best way to boil eggs for deviled eggs to keep the gray away between the whites and yolks? Should they be cooled down in cold water after boiling? I had also heard that you should salt the water before boiling them.
  
  Answer:-You should put the eggs in the water before you start boiling the water...as soon as the water starts to boil time them for 15 minutes. Dont cook them any longer because they over cook and that is why they turn gray. After they boil drain the water and put then in cold water for 10 mins so that thay will cool down and you well not burn yourself. It you do this you will find that you will end up with perfit deviled eggs...would you like a great deviled eggs resp. I hve one if you like.
• Question:-What is the recipe for good old fashioned deviled eggs?
  I need a deviled egg recipe, but every one I look up online has some kind of added twist to it. I just want regular, old-fashioned deviled eggs =)
  
  Answer:-Deviled eggs are easy
  
  boiled eggs, sliced in half, yokes removed,
  
  mash yokes with a fork, add salt and pepper, a little relish (I use sweet but some prefer dilled relish) your choice and enough mayonnaise to moisten, fill eggs and enjoy

deviled eggs

• Question:-deviled eggs?
  i want to know how to make good deviled eggs.
  please give me the ingredients and how to prepare.
  
  Answer:-6 hard boiled Eggs (large)
  
  3 tablespoons mayonnaise or salad dressing
  
  1 tablespoon sugar
  
  1 teaspoon mustard (honey mustard is great!)
  
  1 teaspoon vinegar
  
  salt & pepper to taste
  
  paprika (optional)
  
  To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.
  
  Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
  Promptly chill eggs in ICE WATER until chilled so yolks stay bright yellow...keep adding ice as necessary....rapid chilling helps prevent the "greenish" ring to appear around the yolk.
  
  Remove shells from eggs, and halve lengthwise with a knife.
  
  Carefully remove the yolks, and place in a medium bowl.
  
  Mash yolks with a fork, and add remaining ingredients.
  
  Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).
• Question:-Deviled Eggs?
  Is there a trick to making deviled eggs look pretty? When I try to peel the shell off the boiled egg, half of the egg comes with it. What causes this? How does everyone else get the shell to just slide off the egg?
  
  Answer:-Once the eggs are cooked, put the pan under cold running water. Take each egg, and tap it on the sink til the shell is all cracked. Put back in the pan to allow the water to get between the shell and the egg. You have to break the membrane on the inside of the shell when tapping, to let the water get in.
  
  Peel under running water.
  
  Should be no problem...
  
  Hope this helps :-)) I love deviled eggs :-))
• Question:-Deviled eggs?
  This weekend i am having a Bar-b-q. How do you make deviled eggs?
  
  Answer:-Tex Mex Deviled Eggs
  
  Ingredients:
  6 Hard-boiled eggs; peeled
  1 tb Green onions; finely chopped
  1 tb Fresh cilantro; or parsley
  1 sm Serrano pepper; finely
  -chopped, or jalapeno
  1/4 c Mayonnaise; or salad
  -dressing
  1 ts Prepared mustard
  1 oz Cheddar cheese; shredded
  Chili powder
  
  Slice each egg in half crosswise. Remove yolks; place in a
  small bowl and mash. Add green onion, cilantro, pepper, mayonnaise, and
  mustard; blend well. Spoon about 1 tablespoon of the yolk mixture into each
  egg half. Top each with cheese; sprinkle with chili powder. Cover and chill
  or use immediately.
• Question:-How to transport and serve deviled eggs?
  I'm going to a dinner party tomorrow and am expected to bring deviled eggs. Unfortunately, I seem to have misplaced my deviled egg platter.
  
  What's the best way to transport them so as to avoid their rolling over and into each other? And what is the most attractive way to serve them without an egg platter?
  
  I appreciate any tips you can offer.
  Thanks so much for all the great ideas!
  
  Answer:-How about a regular platter lined with leaf lettuce? That way they won't just slide around. Make sure whatever you use has a cover that won't smush them down.
• Question:-How do you keep deviled eggs from getting crusty overnight?
  For my wedding, we are doing our own catering. We would like to make some bulk deviled eggs the night before, but deviled eggs tend to get sort of crusty when they hang out over night.
  
  Any suggestions?
  
  Answer:-Don't stuff them until the day of. Put the whites on the platters and cover with saran wrap. Put the yolks (already fixed up) in a bowl and cover - with the saran wrap touching the top of the stuffing. Get someone who wants to help but is actually just in the way to take a spoon and glop the yolks in the whites while you are busy elsewhere. Cover loosely with saran wrap until time to eat. Maybe prop a toothpick in a few to hold the wrap off the eggs.
• Question:-How do I get perfectly peeled hard boiled eggs for making deviled eggs?
  Hi, all. I'm making deviled eggs for a holiday cook-out today and don't want the whites of my eggs peeling off in pieces when I peel them to make the deviled eggs. I want my eggs smooth. What are some tips to ensure perfectly peeled eggs? I hope Yahoo! Answers makes this a featured question!!
  
  Answer:-I hate that..have had the same thing happen, and had to turn it all into egg salad before even, because the eggs looked so bad. Here are some good tips.
  * You can make the eggs easier to peel by using eggs at least one week old, and by adding plenty of salt to the boiling water. You can also add two or three teaspoons of white vinegar to the water. It is also easier to peel the eggs when they are properly cooled.
  * It is easier to peel the eggs if you crack it a little at the less pointy end, peel a little and then slide a spoon under the shell. Just move the spoon around under the shell and it will easily remove the rest!
• Question:-How do you transport deviled eggs without getting them smooshed?
  My partner's grandmother had one of these trays with oval indentations for the eggs and a fitted top to transport deviled eggs. It looked like a great idea. But, she had gotten it many years ago at a tupperware party. I guess I could get one on ebay for future use. But, I have a party to go to this weekend and I plan to bring deviled eggs. So, does anyone have any ideas on how to transport them so that they don't slide around and get all messed up?
  
  Answer:-I put the filling in a plastic ziplock bag and just take the empty egg whites in the deviled egg tray. Then when I get to the party, I cut off one of the corners of the ziplock bag and pipe the filling into the eggs, sprinkle a little paprika on top and serve. It doesn't take long, so it's not too much of a hassle to do right after you arrive at the party, and it's much cleaner than trying to transport them already made.
• Question:-How to make the best deviled eggs?
  I usually make my deviled eggs by mixing the mustard and yellow of the egg together and topping it off with pepper. Sounds too plain, and it is in my opinion. Any tips on making it more tasty?
  Thank you!!! :) I love deviled eggs, and I'd love to try something completely different.
  
  Answer:-Go to an ALDI food Store.
  Purchase what looks like Mayonaise but it is labeled "Sald Dressing".
  Cut boiled eggs in half.
  Remove Yolks and Mix in bowl with "Salad Dressing" Until "Very Creamy".
  Fill Eggs with Yolk Mixture.
  Take 50% Cayanne Red Powdered Pepper & Paprika sprinke this mix on top of filled eggs.
  LOOKS GREAT!
  TASTES DELICIOUS!
  I cater parties and I am contantly asked to provide these Deviled Eggs.
  ENJOY!!
• Question:-What is the best way to boil eggs for deviled eggs? Should they be cooled down in cold water?
  What is the best way to boil eggs for deviled eggs to keep the gray away between the whites and yolks? Should they be cooled down in cold water after boiling? I had also heard that you should salt the water before boiling them.
  
  Answer:-You should put the eggs in the water before you start boiling the water...as soon as the water starts to boil time them for 15 minutes. Dont cook them any longer because they over cook and that is why they turn gray. After they boil drain the water and put then in cold water for 10 mins so that thay will cool down and you well not burn yourself. It you do this you will find that you will end up with perfit deviled eggs...would you like a great deviled eggs resp. I hve one if you like.
• Question:-What is the recipe for good old fashioned deviled eggs?
  I need a deviled egg recipe, but every one I look up online has some kind of added twist to it. I just want regular, old-fashioned deviled eggs =)
  
  Answer:-Deviled eggs are easy
  
  boiled eggs, sliced in half, yokes removed,
  
  mash yokes with a fork, add salt and pepper, a little relish (I use sweet but some prefer dilled relish) your choice and enough mayonnaise to moisten, fill eggs and enjoy

green bean casserole recipe

• Question:-Does anyone have a good recipe for a sweet corn bread? and a good home style green bean casserole?
  I'm looking for something similar to Sonny's or Boston Market's style of cornbread.
  
  Also, a good green bean casserole recipe that's isn't right off the back of a cambell's soup would be great too!
  
  Thanks!
  
  Answer:-Here are several recipes for you to choose from:
  
  Sweet cornbread:
  http://www.cooks.com/rec/search?q=sweet+cornbread
  
  Green bean casserole:
  http://www.cooks.com/rec/search?q=Green+bean+casserole
  
• Question:-Green bean casserole recipe?
  There are so many green bean casserole recipes out there, what is your favorite?? Please give full recipe or link to it :)
  
  Thanks in advance!
  
  Answer:-3 cans of green beans, i can of cream of mushroom, and about 1/3 block of velveeta, sltt and pepper.
  
  Heat all together on stovetop on low heat.
• Question:-I have a question about a green bean casserole recipe?
  the recipe that i have calls for mushrooms and cheddar...
  
  question #1: can you think of another veggie that i can put in besides mushrooms that won't overpower the green beans?
  
  question #2: can you think of another type of cheese that would be good with green bean casserole? perhaps fontina? or provolone?
  
  any suggestions are welcome. thanks!
  
  Answer:-Not sure about other veggies but turkey tastes great in green bean casserole! It makes the dish a main course instead of just a side dish,too!
• Question:-Green bean casserole recipe without using Campbell's cream of mushroom soup?
  Is their a recipe that does not use the condensed soup?
  
  Answer:-Grandma's Green Bean Casserole
  
  Ingredients
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  Directions
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
• Question:-green bean casserole recipe without mushrooms?
  My family is coming to town for thanksgiving, my dad hates mushrooms.. any great recipes out there for a green bean casserole without mushrooms or cream of mushroom soup?
  
  Thanks!
  
  Answer:-
• Question:-?What is a good green bean casserole recipe?
  thnx
  anything other than the Capbells soup one
  
  Answer:-I prefer my green beans with peeled cut-up potatoes...however, the french's onion, mushroom soup recipe is an all american favorite!
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  Directions:
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans
• Question:-What is a easy good green bean casserole recipe that uses fresh green beans?
  
  
  Answer:-Just use the regular recipe - mushroom soup, etc., only use blanched fresh green beans instead of the canned or frozen.
• Question:-Best Green Bean Casserole Recipe?
  I know that there are hundreds out there. Please share one that's tried and true for you (and of course tasty too!)
  Also if you want to share any other side dishes, please feel free!
  
  Answer:-Green Bean Casserole
  
  From: Campbell's Kitchen
  Prep: 10 minutes
  Bake: 30 minutes
  Serves: 6
  
  Ingredients:
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  
  Directions:
  
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
  
  Sweet Potato Casserole
  
  
  2 1/2 pounds sweet potatoes (about 3 large), scrubbed
  2 large eggs, lightly beaten with a fork
  3 tablespoons unsalted butter, melted plus more for the preparing the pan
  2 tablespoons packed dark brown sugar
  1 teaspoon kosher salt
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  Pinch of freshly grated nutmeg
  Freshly ground black pepper
  1/4 cup coarsely chopped pecans
  Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
  Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
  
  Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
  
  Buttermilk Biscuits
  
  4 cups all-purpose flour
  1 tablespoon salt
  1 tablespoon baking powder
  2 teaspoons baking soda
  1 cup vegetable shortening, cold, cut into 1/2-inch pieces
  1 1/2 to 2 cups buttermilk, plus additional for brushing
  Preheat the oven to 375 degrees F.
  Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
  
  Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
  
  Garlic and Celery Root Mashed Spuds
  
  
  4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces
  1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
  4 cloves garlic, peeled
  3/4 cup lowfat buttermilk
  2 teaspoons olive oil
  2 tablespoons minced fresh chives
  Salt and ground black pepper
  In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
  Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season, to taste, with salt and black pepper.
  
  Mixed Greens with Pancetta and Shaved Parmesan
  
  8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles
  3/4 cup olive oil, plus 1 tablespoon
  1 bag mixed baby lettuce
  1 tablespoon Dijon mustard
  1/4 cup red wine vinegar
  8 ounces hard cheese, such as Parmesan or aged Cheddar
  Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.
  
  
  Wild Mushroom Soup with Chestnuts and Roasted Fennel
  
  
  
  6 small fennel bulbs, stalks removed, halved lengthwise
  Extra-virgin olive oil
  Sea salt and freshly ground black pepper
  1/4 cup (1/2 stick) unsalted butter
  1 large onion, chopped
  4 garlic cloves, minced
  1/2 bunch fresh thyme sprigs, leaves stripped from the stem
  1 pound white button mushrooms, wiped of grit and coarsely chopped
  1 pound oyster mushrooms, wiped of grit and coarsely chopped
  1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
  1 pound cooked chestnuts
  3 quarts chicken stock
  1/2 cup heavy cream
  Fresh chopped chives, for garnish
  
  Preheat the oven to 400 degrees F.
  Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
  
  In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
  
  Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
  
  To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.
  
  Herbed Butter Parsnips
  
  1 tablespoon extra-virgin olive oil
  1 tablespoon unsalted butter
  2 pounds parsnips, peeled and sliced into circles
  Kosher salt and freshly ground black pepper
  Herb Butter:
  1/2 pound unsalted butter, softened
  1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
  Kosher salt and freshly ground black pepper
  
  Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  
  To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
  
  Good Luck!
• Question:-campells green bean casserole recipe?
  I want to make this for tomorrows Christmas lunch at work but only have 2 cups of green beans, really dont want to run back out tonight...do you think it would be a good idea if I just used mixed veggies as the other 2 cups? I using frozen bag veg. btw
  campbells** oops
  
  Answer:-Yeah, it's your own twist on the recipe :-/
• Question:-Do you have a good recipe for green bean casserole?
  My grandma asked me to make green bean casserole for Thanksgiving and any kind I've ever tried I don't like. And it has to be a vegetarian recipe because some people in my family are vegtarians.
  
  Answer:-Grandma's Green Bean Casserole
  
  INGREDIENTS (Nutrition)
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  
  
  
  
  DIRECTIONS
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
  
  note...
  This is a great recipe!! u can add more onions, cheese and some garlic and onion powder into the mixture. and more cheese on top.
  
  hope it helps

stuffing recipe

• Question:-Stuffing recipe?
  I am in search of a very good stuffing recipe. Preferrably something very close to Boston Market's stuffing. I am not a cook, and everyone knows it, so I need a really good recipe. :)
  
  So, anyone who has a good recipe for stuffing for Thanksgiving, please share. Thanks :)
  
  Answer:-This stuffs a 20 pound turkey with some left over to cook in the pan or seperately:
  
  6 large loaves of cheap white sandwich bread
  6 large eggs or larger
  3 sticks of butter
  2 medium onions - finely chopped
  1 stalk/bunch of celery - finely chopped
  3/4 large jar of poultry seasoning
  salt and pepper to taste
  2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.
  
  Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more liquid if you want a moister dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.
• Question:-Stuffing Recipe. . . . . . . . . . . . . . ?
  looking for an easy, yet delicious stuffing recipe.
  
  Answer:-4 loaves bread torn in to med pieces
  1 c chopped celery
  1 lg onion chopped finely
  1 stick or 1/2 c butter or margarine melted
  3 eggs
  1/4 t pepper
  1/2 t salt
  1 T poultry seasoning or allspice (this is for beef stuffing or people who don't like the taste of sage)
  1 c chicken broth for poultry (or beef for beef)
  
  Put everything into a large bowl and mix well. Allow to sit over night to season. Put in a greased 9x13 baking pan, cover and bake @ 350 degrees 45min to 1 hr. If you are a temperature cook-165 degrees in the center.
• Question:-stuffing recipe?
  i have,
  cubbed bread dried
  chicken broth
  a chicken roasting in the oven
  sage
  rosemary
  eggs
  milk
  any way i can use these to make a good stuffing?
  
  Answer:-Got any garlic or onion or celery ?? Black pepper or chives?
  (or the same in salt ie) garlic salt)
  Skip the milk
  An egg is okay but not really needed if you are using broth and butter to moisten
  Another trick is to add some mashed potato flakes to add texture and make it stick together nice
• Question:-does anyone have good bread/potato stuffing recipe for chicken?
  does anyone have good bread/potato stuffing recipe for chicken? and if you don't mind, it would be great if you can describe the taste. thank you so much!
  
  Answer:-Mine isn't a bread and potatoe stuffing - but just bread (so not sure if you wanted both or either).
  This is a family stuffing (usually used for turkey but I have stuffed a chicken as well), thats been in the family for since my grandmother showed my mom - then she showed me - now I have my grown children making the same one ..... so well over 70 years.
  
  Stuffing (enough for a 16 pound turkey so adjust the amount of ingredients depending on how big a bird)
  .... 12 slices of white bread toasted
  .....4 cups of chopped onions
  .....1/4 cup butter
  .....2 eggs
  .....Poultry Seasoning to taste
  
  Toast your bread and then put all in large bowl and cover with water. Let soak for 5 minutes and then drain (squeeze) the water out of the toast.
  Saute your chopped onions in the butter until onions are soft. Add onions and eggs to toast and mix well. Add poultry seasoning to taste (could be a tablespoon or more....just add...mix...and taste till desired amount is added)
  Stuff your turkey or chicken.
  
  This is a moist stuffing - not all people like a moist one but around here - it isn't turkey unless its stuffed.
  One year I accidentally left out the seasoning - and now to this day my youngest son kids me.....Mom did you remember the seasonings????
• Question:-Does anyone have a recipe for Sausage and Apple Stuffing from Dad's Own Cookbook?
  I recently moved and most of my cookbooks are still in storage. If anyone has the recipe from Dad's Own Cookbook for Sausage Apple Stuffing, I would really appreciate you giving it to me. Thanks in advance... or if anyone knows a really good sausage apple stuffing recipe that would do also.
  
  Answer:-my mom always made this....
  
  1-lg bag stuffing [Arnold's]
  1lb. sausage [pork, breakfast sausage]
  1-lg. apple diced
  2-stalks celery diced
  1/2 green pepper diced
  2cups milk [trust me, its good]
  2 cups chicken broth [may need more depending how moist you like your stuffing]
  2 eggs
  2 tbsp poultry seasoning
  1 tbsp sage
  1tbsp parsley
  salt & pepper
  
  sautee sausage, peppers, and celery. drain fat.
  In large bowl combine all ingredients, stuff in turkey or place in greased casserole dish and bake.
• Question:-Low Sodium stuffing recipe for Thanksgiving?
  I need a low sodium recipe for Thanksgiving stuffing. All of the prepared seasoned bread crumbs at the supermarket are VERY high in sodium but I don't want the stuffing to be bland by using plain bread crumbs. Any ideas?
  
  Answer:-Low Sodium Stuffing
  8 c Stuffing Bread,Cubed Or Crumbled
  2 c Low Sodium Chicken Or Turkey Broth
  1 c Onion,Chopped
  1/2 c Celery,Chopped
  2 t Tarragon
  1 t Sage
  1 t Poultry Seasoning
  1 1/2 t Black Pepper
  
  
  
  Combine all ingredients and toss lightly. Place in a greased 9x13 baking dish. Bake at 350 until heated through, about 30 minutes.
  
  Yield: 12 Servings
  
  
  
  NUTRITION FACTS:
  http://i6.tinypic.com/6x9n1bq.jpg
• Question:-What is a good stuffing recipe?
  Please do not give me any other recipe besides the stuffing recipe please - no darned hot dog recipes.
  
  Answer:-Ciabatta Stuffing with Chestnuts and Pancetta
  6 tablespoons (3/4 stick) butter
  8 ounces pancetta, cut into 1/4-inch dice
  2 large onions, finely chopped
  2 carrots, peeled and finely chopped
  3 celery stalks, finely chopped
  2 tablespoons chopped fresh rosemary leaves
  3 garlic cloves, chopped
  2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken (i like to substitute cashews)
  1/4 cup chopped fresh Italian parsley leaves
  1 pound day-old ciabatta bread, cut into 3/4-inch cubes
  2/3 cup freshly grated Parmesan
  1 cup (or more) canned low-salt chicken broth
  Salt and freshly ground black pepper
  2 large eggs, beaten to blend
  Preheat oven to 350 degrees F.
  Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
  
  Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
• Question:-Stuffing Recipe without onions or celery?
  I am looking for a stuffing recipe that I can make for Thanksgiving that does not have any onions or celery in it. I have a family member that is allergic to it. They said that they are ok with onion power or celery seed, so I was thinking of maybe somehow substituting them, but am not sure how that would work. If anyone has an ideas or any recipes, I would really appreciate it! Thanks!
  
  Answer:-You don't have to add onions and celery - a lot of people add those for contrast in texture...try adding sliced water chestnuts or chopped apples and nuts....I have used all of those, and they work beautifully. Or try something different all together, like a sausage stuffing, or cornbread stuffing. Heck, skip the stuffing and make 2 kinds of potatoes instead! Trust me - people will love that you went all out and cooked, and they will especially love that you took their needs into consideration...getting everyone together is what it's really about!
• Question:-Stuffing recipe that uses pork sausage and cream of mushroom soup?
  I had a friend bring stuffing for Thanksgiving Dinner one year. She used a recipe from an old Kellog's stuffing box that used the packaged stuffing, cream of mushroom soup and bulk pork sausage. I can't find Kellog's stuffing or the recipe! Can anyone help?
  
  Answer:-Here is your link. I found it on the Kellogg's website.
  It doesn't have the sausage listed but I am sure you could brown and add it to the mixture.
  1 egg
  1 can (10 3/4 oz.) condensed cream of mushroom soup
  1 cup water
  1 package (6 oz.) Kellogg's® Stuffing Mix
  Directions
  1. In large mixing bowl, beat egg until foamy. Add soup and water, stirring until well combined. Add KELLOGG'S Stuffing Mix all at one time, tossing lightly until stuffing mix are evenly and thoroughly moistened. Spoon into 8 x 8 x 2-inch baking pan coated with cooking spray, pressing lightly.
  
  2. Bake at 375° F about 30 minutes or until set. Serve hot cut into squares
  
  
  http://www2.kelloggs.com/RecipeDetail.aspx?id=2515
• Question:-What is your favorite thanksgiving stuffing recipe?
  I have made the same stuffing for years, and suggestions on a new and yummy stuffing recipe? Thanks
  
  Answer:-i use jiffy cornbread mix.with red and green and yellow peppers some cut up purple and white onions,celery, sage and pour my giblet and chicken broth in and bake for a while.its so very good.i stuff my turkey before i bake the dressing.and good lord it comes out great.im not supposed to but its thanksgiving.Have a good one...don't forget to saute your veggies first.

pepper spray

• Question:-pepper spray?
  where would be the best place to buy pepper spray? I know this is a stupid question, but i have looked in a dozen stores today and i can't find it, and no one i talk to can tell me who would sell it! is there a specific kind of store that sells it? I was thinking maybe a sporting goods store might. I really need it for work (i am sick of carrying around a baseball bat) !
  
  Answer:-You could try a gun shop.
• Question:-Pepper Spray?
  Where can I buy Pepper Spray In Orange County, Ca?
  
  Answer:-this website sells it http://www.aaa-safetyfirst.com
  there's good selection there
• Question:-Pepper spray?
  What can you as a martial artists do if sprayed with pepper spray in your eyes?
  
  Answer:-As law enforcement, I can tell you from experience that you CAN see through pepperspray. It hurts like the dickens, but not nearly as bad as getting your butt kicked will hurt. your eyes will naturally start to water, which helps rinse the spray out. If you do not get your eyes open, you will not be able to see which direction the danger is comming from. Grappling works, IF you can get ahold of the other person before you get pounded. I choose to suffer through the burning of the spray.
• Question:-PEPPER SPRAY !!!!!!!!!!!!!!!!?
  Is it legal or illegal for a 14 year old to have pepper spray with them when they go to the mall or other places like that? The reason I ask this, is because I wanted to get it for my cousin because I'd feel more safer if she would have some protection with her.
  we live in southern california. We'll be moving to northern california soon.
  
  Answer:-It is absolutely legal to carry pepper spray and use it to protect your personal safety without having any special state or federal permits. CA laws do regulate the size and/or weight of the defense spray products you can carry and buy. The legal container size must be equal to or below 2.5 ounces of active product.
  
  To be sure check with your local sherriffs office
• Question:-What is the difference between pepper spray and mace spray?
  I heard that mace spray makes pepper spray look like Kool Aid. Both are used as nonlethal weapons, but what is the difference between the two?
  
  Answer:-You have a good link above me, but just to correct a thought here, Mace is the original irritant spray used since the 1930's in police work. OC Pepper is relatively newer and is FAR more powerful than Mace ever was.
  
  Irritants are rated by SHU's (Scoville Heat Units) which measures the "burning" effect on human skin. A Jalapeno pepper is rated at 7,500 SHU. Mace is rated at 12,000 SHU. OC Pepper ( oil based) is rated at 25,000 SHU. The newest police rated is now Phase IV, which is rated at 2,000,000 SHU ( Two million). Most departments do not use the Phase IV due to the extreme burning it will do to the skin, requiring hospital treatments.
  
  I hope this helps and you can find it useful
• Question:-How long does pepper spray burn your eyes for? How badly does it burn?
  I just bought some pepper spray yesterday for self-defense and I was wondering how long it burns for. Just in case I spray an attacker and know how much time I have to run or call the cops.
  
  Answer:-you will have plenty of time.
  trust me
  it burns.. and if the guy tries to wash it out, it burns again.
  enjoy! :D
• Question:-How do you make pepper spray with chili?
  i grow Thai Chili Peppers 7th hottest chili and was wondering how could i make pepper spray with them or chili powder.
  
  Answer:-Here ya go.
  don't use it for nothing but personal defense and seasoning to spice up your food.
  
  http://www.metacafe.com/watch/889244/make_pepper_spray_homemade_teargas/
• Question:-Is it illegal to carry pepper spray on a college campus?
  I drive back and forth to college frequently, but the college is in a not so great neighborhood. I'd feel much much safer if I carried pepper spray, since I carry it anywhere else. I know all colleges are different, but is it typically against school policy to carry pepper spray? Or is it illegal? It's in VA if that matters.
  
  Answer:-Pepper spray is legal in all states but you'd have to check with your college to find out if they have any rules or restrictions against it. If they do, form a group to get it changed. The college should be concerned about the safety of their students. Additionally, some cities, States, municipalities, etc., have restrictions on the strength and/or size that is legal. Check the laws in your area.
• Question:-How do I get pepper spray out of my woolen jumper?
  I was walking down the street with two friends.
  I crossed the road early and than some kids drove past my friends and pepper sprayed them out the window.
  One couldn't see at all and I had to hold him by the arm and the spray got all over my woolen jumper.
  
  How do I get it out, please anyone?
  
  Answer:-I would take it to the cleaners and let the professional clean it, wool can be tricky. Let the cleaners know what it on the jumper, so they will know what to use to clean it.
• Question:-What is the law concerning having pepper spray in Southern California?
  I would like to have a can of pepper spray for my personal safety, and need to know the law on the issue... I also work security at night and just looking for a little help on the answer... Thanks!
  
  Answer:-I know that when I've bought it I didn't fill out forms as with a gun. I just bought a few cans. My understanding is that you are simply responsible for damage, just as if you hit someone over the head with a chair. Be certain you have a defense. Self defense, if true, would work.

sopa

• Question:-What kind of harm can the SOPA Bill inflict?
  I have recently heard about the SOPA bill that might pass tomorrow and if it does, people say the internt could be ruined. Does this mean that DeviantART could be affected by this? I don't want that site shut down because of it.
  
  Answer:-
• Question:-Can some one please give the the recipe on how to make "sopa de camaron"(shrimp soup) ?
  I want to make my husband sopa de camaron stilo centro americano del salvador! A shrimp soup salvadorian style anyone knows how? Thanks!
  
  Answer:-I don't know how to make 'sopa de camarones' salvadorian style but i do cook it puerto rican style... it has to be somewhat similar....
  
  all you do is make your 'recaito' -which is recao/culantro (or you can use all cilantro if you can't find recao), green pepper (I use a mxture of cubanelle green peppers and aji dulce), onion, garlic and oregano (use all equal portions; 1 large onion, 1 large green pepper... and adjust your oregano and garlic to taste).. put the ingrediants in the blender and there's your 'recaito'...
  
  add some oil into a pot (or you can cook some tocino which is pork fat), once you cook the tocino, just add your 'recaito' and cook for a couple minutes. Add some water, a can of tomato sauce, a bay leaf, some salt and pepper.. whatever else you might want to add (look up the ingrediants they use in el salvador.. :) cook for a little bit longer and then add your shrimp..continue cooking until its done...
  this recipe is more of a stew that I cook along with seasoned rice, if you want more liquid add more liquid, you can add noodles or whatever else you want... i am pretty sure el salvador does a similar kind of soup because its all latin amercican.. i didn't give exact measurements its just used as a reference to give you an idea of how it may be done.. hope I could help :)
• Question:-What's a fast and simple way to make sopa using tomato sauce?
  What other ingredients are there?
  
  Answer:-Broth and whatever seasoning you like. Maybe a little oregano.
• Question:-How do you answer the question "Que hace Marta con la sopa?" in spanish and what does it mean?
  Please help me. I have tried translating it but i do not understand what it is asking. It has a picture of a girl adding salt to a pot.
  
  Answer:-
• Question:-Can anyone give me a recipe of "SOPA A LA MALAGUEÑA"?
  PLS HELP ME! I ALREADY BROWES THE NET AND I DONT GET ANY EXACT RESULTS ABOUT THIS.
  IT MUST BE GOOD FOR 10 PERSONS. THX A LOT
  
  Answer:-SOUP TO THE MALAGUEÑA
  
  Opinion by akadia on Prescriptions of Hot Soups, 03.03.02
  Valuation of the product by members
  
  Advantages: riquisima
  Disadvantages: none
  
  
  This sopita already me made my grandmother, since all my family is of Malaga, I hope that you like.
  
  INGREDIENTS:
  300 grams of clams
  1/4 kilo of prawns
  1/2 onion
  1/4 of kilo of tomatos
  1 pepper
  2 potatoes
  fine vermicelli
  saffron, pimentón, parsley, olive oil, you leave.
  PREPARATION:
  In a casserole with oil the perforated onion is fried finely. Before gilding, a little lies down to him of pimentón and the bare, clean and cut tomatos are added to him in pieces, as well as slight the pepper also clean and cut. While it is let pass slowly, the clams already well clean and washed in different waters open themselves to the steam. The broth which they give when opening them puts in the sofrito with a liter - or something more of water, you leave, pepper, saffron a little pricked parsley, the bare prawns, the clams without his cáscaraS, and potatoes in small pieces. Cooked potatoes, vermicelli are added, it is continued cooking 10 minutes, and it uses.
  Good that you aprobeche!
  
  I had to translate it to give it to you! - Lexi
• Question:-How do you cook the Mexican "Sopa"?
  Its pasta with some sort of oil based sauce maybe...I tried it from a friend one time, and loved it, but don't know how to make it.
  
  Answer:-Hi, is this it:
  http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24736,00.html
• Question:-Does anyone have a recipe for a mexican dish called Sopa?
  My grandmother used to make this for me all the time.
  All I remember is the coiled noodles.
  Anyone know an old family recipe for it
  Thanks for answering
  I remember the coiled noodles, chili powder and tomato sauce and her slapping my hand if I went to take the lid off the pot
  It came out more like a spaghetti
  Thanks Karen for reminding me that she did fry the noodles.
  and now I remember why she slapped my hand
  
  Answer:-Sopa is just soup. The trick to making it like the Mexicans do, is to slightly fry the uncooked pasta noodles in some oil first. Then you add the required amount of liquid,which I call my liquid soup base.
  
  Whey frying pasta, you need to be very attentive and stir it often, otherwise it can easily burn. When they change color slightly, that is the moment to add the liquid soup base. Fry the noodles for one minute, tops.
  Sometimes you will end up with one or two slightly burnt noodles. I suggest you fish them out before you add the liquid.
  
  For the liquid soup base I prefer to use fresh ground tomatoes, which you put in a blender with some salt, a slice of onion, some fresh parsley or cilantro and like two cloves of garlic. You will need some water to blend it all, otherwise it will not be easy. Blend it all on high speed and add the necessary water to complete something like four cups of liquid that you will then pour over the fried noodles.
  
  Once you pour the liquid over the fried noodles, heat it until it starts boiling. Lower the heat and allow it to cook for like 20-25 minutes, or until noodles are al dente, meaning soft on the outside, firm on the inside.
  
  Mexican noodles for soup come in various sizes and shapes. One very small package will do fine with four cups of liquid. The noodles tend to expand in the hot soup as they cook,so take this into account, when you make soup.
  
  In Mexico this is sopa de pasta, and depending on the shape of the pasta you can say sopa de estrellas *stars* , sopa de fideos *like angel hair*, sopa de conchitas *shell shaped*, etc. The tomato and other ingredients make it a very tasty addition to any meal. You can also use tomato puree instead of fresh ground tomato, but the taste is quite different, and one cube of chicken boullion. I use knorr suiza or rosa blanca.
• Question:-I am looking for recipe for Sopa de tortas?
  I am looking for the recipe that is made with shrimp. Preferrably an El Salvadorian recipe.
  
  Answer:-Take 10 eggs, mix them, add a package of dehydrated shrimp powder, if you can only get whole dried shrimp, pulverize them in a blender, add some parsley chopped, and drop by spoonfuls into hot oil, when cooked, drain on paper towels. The broth is made from a can of tomatoes liquified with a slice of onion and a piece of garlic, and water to the consistency you like and chicken bouillon to taste. This is traditionally made for lent of Fridays, so today is perfect, good luck.
• Question:-What do you think are the chances of the "Stop Online Piracy Act" (sopa) becoming law?
  Do you think the law will pass at the end? Its a really harsh law for a free speech country imho.
  
  Answer:-
• Question:-The history of sopa de tortilla?
  I absolutely adore the tortilla soup that my mom makes, which she figured out how to do just by reading a cookbook. I'm aware that it's a mexican soup, but am interested to know what region it comes from, etc. I know, a bit nerdy, but I'm just interested. If you know any history about tortilla soup, I'd love to know more. I don't need a recipe though!
  
  Answer:-well, in mexico, during the war, food supplies were limited. people took whatever they could and mixed it together. so the tortilla soup is chicken, toritilla, etc all mixed together. obviously, it tastes a lot better now then it did during the war, but that's it's history!

sopa

• Question:-What kind of harm can the SOPA Bill inflict?
  I have recently heard about the SOPA bill that might pass tomorrow and if it does, people say the internt could be ruined. Does this mean that DeviantART could be affected by this? I don't want that site shut down because of it.
  
  Answer:-
• Question:-Can some one please give the the recipe on how to make "sopa de camaron"(shrimp soup) ?
  I want to make my husband sopa de camaron stilo centro americano del salvador! A shrimp soup salvadorian style anyone knows how? Thanks!
  
  Answer:-I don't know how to make 'sopa de camarones' salvadorian style but i do cook it puerto rican style... it has to be somewhat similar....
  
  all you do is make your 'recaito' -which is recao/culantro (or you can use all cilantro if you can't find recao), green pepper (I use a mxture of cubanelle green peppers and aji dulce), onion, garlic and oregano (use all equal portions; 1 large onion, 1 large green pepper... and adjust your oregano and garlic to taste).. put the ingrediants in the blender and there's your 'recaito'...
  
  add some oil into a pot (or you can cook some tocino which is pork fat), once you cook the tocino, just add your 'recaito' and cook for a couple minutes. Add some water, a can of tomato sauce, a bay leaf, some salt and pepper.. whatever else you might want to add (look up the ingrediants they use in el salvador.. :) cook for a little bit longer and then add your shrimp..continue cooking until its done...
  this recipe is more of a stew that I cook along with seasoned rice, if you want more liquid add more liquid, you can add noodles or whatever else you want... i am pretty sure el salvador does a similar kind of soup because its all latin amercican.. i didn't give exact measurements its just used as a reference to give you an idea of how it may be done.. hope I could help :)
• Question:-What's a fast and simple way to make sopa using tomato sauce?
  What other ingredients are there?
  
  Answer:-Broth and whatever seasoning you like. Maybe a little oregano.
• Question:-How do you answer the question "Que hace Marta con la sopa?" in spanish and what does it mean?
  Please help me. I have tried translating it but i do not understand what it is asking. It has a picture of a girl adding salt to a pot.
  
  Answer:-
• Question:-Can anyone give me a recipe of "SOPA A LA MALAGUEÑA"?
  PLS HELP ME! I ALREADY BROWES THE NET AND I DONT GET ANY EXACT RESULTS ABOUT THIS.
  IT MUST BE GOOD FOR 10 PERSONS. THX A LOT
  
  Answer:-SOUP TO THE MALAGUEÑA
  
  Opinion by akadia on Prescriptions of Hot Soups, 03.03.02
  Valuation of the product by members
  
  Advantages: riquisima
  Disadvantages: none
  
  
  This sopita already me made my grandmother, since all my family is of Malaga, I hope that you like.
  
  INGREDIENTS:
  300 grams of clams
  1/4 kilo of prawns
  1/2 onion
  1/4 of kilo of tomatos
  1 pepper
  2 potatoes
  fine vermicelli
  saffron, pimentón, parsley, olive oil, you leave.
  PREPARATION:
  In a casserole with oil the perforated onion is fried finely. Before gilding, a little lies down to him of pimentón and the bare, clean and cut tomatos are added to him in pieces, as well as slight the pepper also clean and cut. While it is let pass slowly, the clams already well clean and washed in different waters open themselves to the steam. The broth which they give when opening them puts in the sofrito with a liter - or something more of water, you leave, pepper, saffron a little pricked parsley, the bare prawns, the clams without his cáscaraS, and potatoes in small pieces. Cooked potatoes, vermicelli are added, it is continued cooking 10 minutes, and it uses.
  Good that you aprobeche!
  
  I had to translate it to give it to you! - Lexi
• Question:-How do you cook the Mexican "Sopa"?
  Its pasta with some sort of oil based sauce maybe...I tried it from a friend one time, and loved it, but don't know how to make it.
  
  Answer:-Hi, is this it:
  http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24736,00.html
• Question:-Does anyone have a recipe for a mexican dish called Sopa?
  My grandmother used to make this for me all the time.
  All I remember is the coiled noodles.
  Anyone know an old family recipe for it
  Thanks for answering
  I remember the coiled noodles, chili powder and tomato sauce and her slapping my hand if I went to take the lid off the pot
  It came out more like a spaghetti
  Thanks Karen for reminding me that she did fry the noodles.
  and now I remember why she slapped my hand
  
  Answer:-Sopa is just soup. The trick to making it like the Mexicans do, is to slightly fry the uncooked pasta noodles in some oil first. Then you add the required amount of liquid,which I call my liquid soup base.
  
  Whey frying pasta, you need to be very attentive and stir it often, otherwise it can easily burn. When they change color slightly, that is the moment to add the liquid soup base. Fry the noodles for one minute, tops.
  Sometimes you will end up with one or two slightly burnt noodles. I suggest you fish them out before you add the liquid.
  
  For the liquid soup base I prefer to use fresh ground tomatoes, which you put in a blender with some salt, a slice of onion, some fresh parsley or cilantro and like two cloves of garlic. You will need some water to blend it all, otherwise it will not be easy. Blend it all on high speed and add the necessary water to complete something like four cups of liquid that you will then pour over the fried noodles.
  
  Once you pour the liquid over the fried noodles, heat it until it starts boiling. Lower the heat and allow it to cook for like 20-25 minutes, or until noodles are al dente, meaning soft on the outside, firm on the inside.
  
  Mexican noodles for soup come in various sizes and shapes. One very small package will do fine with four cups of liquid. The noodles tend to expand in the hot soup as they cook,so take this into account, when you make soup.
  
  In Mexico this is sopa de pasta, and depending on the shape of the pasta you can say sopa de estrellas *stars* , sopa de fideos *like angel hair*, sopa de conchitas *shell shaped*, etc. The tomato and other ingredients make it a very tasty addition to any meal. You can also use tomato puree instead of fresh ground tomato, but the taste is quite different, and one cube of chicken boullion. I use knorr suiza or rosa blanca.
• Question:-I am looking for recipe for Sopa de tortas?
  I am looking for the recipe that is made with shrimp. Preferrably an El Salvadorian recipe.
  
  Answer:-Take 10 eggs, mix them, add a package of dehydrated shrimp powder, if you can only get whole dried shrimp, pulverize them in a blender, add some parsley chopped, and drop by spoonfuls into hot oil, when cooked, drain on paper towels. The broth is made from a can of tomatoes liquified with a slice of onion and a piece of garlic, and water to the consistency you like and chicken bouillon to taste. This is traditionally made for lent of Fridays, so today is perfect, good luck.
• Question:-What do you think are the chances of the "Stop Online Piracy Act" (sopa) becoming law?
  Do you think the law will pass at the end? Its a really harsh law for a free speech country imho.
  
  Answer:-
• Question:-The history of sopa de tortilla?
  I absolutely adore the tortilla soup that my mom makes, which she figured out how to do just by reading a cookbook. I'm aware that it's a mexican soup, but am interested to know what region it comes from, etc. I know, a bit nerdy, but I'm just interested. If you know any history about tortilla soup, I'd love to know more. I don't need a recipe though!
  
  Answer:-well, in mexico, during the war, food supplies were limited. people took whatever they could and mixed it together. so the tortilla soup is chicken, toritilla, etc all mixed together. obviously, it tastes a lot better now then it did during the war, but that's it's history!