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We hope you got insight from reading it, now let’s go back to italian wedding soup recipe. You can have italian wedding soup using 7 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Italian wedding soup:
- Take 4 lb chicken (boneless thigh)
- Use 2 cans garbanzo beans
- Prepare 1/2 stalk elery
- Use 4 carrots
- Get 1 box veggie noodles
- Get 5 cups chicken broth
- Use 5 cups water
Instructions to make Italian wedding soup:
- Marinate the chicken with you favorite spices…. just pinches.(Old bomb bay, seasoned salt, etc) add olive oil enough to cover chicken.
- Cook chicken in crockpot until changes color
- Add everything except noddles!!!! Chopped up celery how you like it, add eans and juice to crockpot.
- cook noddles in olive oil and dashes of chopped onions. if no chopped onions, no worries.
- once the crock pot has cooked for hours( depending on your temps) set to a low.
- once noddles are done. let them settle in water until crockpot is ready. then add noddles depending on how meaty or soupy you want.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food such as poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the meals won’t be killed.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed thoroughly first
Cover raw fish or meat and store on the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you’re going to use was stored correctly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say how long you can keep the food and whether it needs to go in the fridge.
This kind of food frequently has special packaging to keep it fresh for longer. But it is going to go off quickly once you’ve opened it. By way of instance, you may see’eat within two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even if the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
If this date runs out, it does not mean that the food will probably be detrimental, but its own flavour, texture or colour might start to deteriorate.
After this date that the quality of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If your plan is on using an egg after its best before date, make sure that you only use it in dishes at which it will be fully cooked, so that both yolk and white are solid, such as in a cake or as a hard-boiled egg.
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