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Recipe Box >> Chinese Recipe >>

Chinese Vegetable Soup

10 cups water
1 1/2 cups mushroom liquid
1/4 cup tamari soy sauce, low sodium
1/4 cup sherry -- optional
3 garlic cloves -- crushed
1 tablespoon fresh ginger root -- grated
2 packages shiitake mushrooms -- dried
1 onion -- cut in wedges
1 bunch green onions -- cut in 1" pieces
3 stalks celery -- sliced
1/2 pound chinese cabbage -- sliced
1/2 pound soba noodles -- ** see note

Pour 2 cups hot water over the mushrooms in a bowl; soak for 15 minutes. Meanwhile, put 10 cups water in a large soup pot. Add tamari, sherry, ginger, and garlic. Bring to a boil. Add onion wedges. Reduce heat.

Squeeze excess water from the mushrooms, reserving the liquid. Add 1 1/2 cups of this liquid to the hot broth. Chop mushrooms discarding tough stems, and add to broth. Add remaining ingredients, except for the noodles. Simmer over low heat 15 minutes, add noodles, and cook an additional 10 minutes. Serve hot.

HELPFUL HINTS: This will make a meal for four people, or a first course, with other Chinese food, for eight people.






The Cabbage Soup Diet Explained

by Gloria Edmonds

This one is almost certainly in the 'Fad' camp. And you REALLY have to like cabbages in order to try this diet! You probably won't be surprised to find that this 7 day diet plan requires you to eat cabbage soup, constantly. The rationale behind the Cabbage Soup Diet is that cabbage can somehow 'flush' fat from your body. Of course, this claim is unsubstantiated, and has no medical research to back it up.

While you have to basically eat a lot of cabbage soup, you can eat a few other things too. According to research done by staff at www.supadiet.com, a typical Cabbage Soup day might include all the cabbage soup you can eat, a couple of glasses of skinned milk, and an entire bunch of bananas. Thi The Cabbage Soup Diet Explained Recipe

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A Note To Food Manufacturers...

by D. S. Epperson

Food manufacturing in the US has always been about convenience, product availability, taste and price. The more society ventured away from the family garden and kitchen, the more food manufacturers developed a market or niche for their products at home in the cupboards. Processed foods no longer are limited to flour and sugar on the country store shelf, but have evolved to include the variety of foods eaten daily and taken from restaurants, grocery stores, super markets and convenience stores.

As the commonality of quick processed foods increases throughout the world, health problems such as obesity, diabetes and cancer have also become common and inevitable to the point that *”1 in 3 American adults have Insulin Resistance, a pre-diabetic co A Note To Food Manufacturers... Recipe

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Australia is more than Jacobs Creek

by Darby Higgs

The Jacobs Creek Brand of wines have taken the world by storm. And so they should. They are excellent Australian wines which are consistently good. They have clearly won the battle for everyday wines at their particular price range.

But they are a made from classical French grape varieties, Chardonnay, Riesling, Shiraz and Cabernet Sauvignon. As such they represent the successes of Australian winemaking in the 1980s and 1990s.

What will be the wines of the new century? As the wine boom of the 1990s in Australia unfolded, a quiet revolution was taking place. The area planted to grapes expanded rapidly to underpin massive increases in production and exports of Australian wine. But a large number of vignerons and winemakers were also planting Australia is more than Jacobs Creek Recipe

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