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Before you jump to Yellow squash cheesy soup recipe, you may want to read this short interesting healthy tips about In This Post We Are Going To Be Taking A Look At The Many Benefits Of Coconut Oil.
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We hope you got benefit from reading it, now let’s go back to yellow squash cheesy soup recipe. To make yellow squash cheesy soup you need 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Yellow squash cheesy soup:
- Prepare 4 yellow squash
- You need 1/2 box Velveeta cheese
- Take 2 can corn
- You need 1 large yellow or white onion
- Prepare 3/4 cup milk
- Get 1/2 tbsp black pepper
- Use 3 clove garlic
Instructions to make Yellow squash cheesy soup:
- Peel and chop yellow squash into large chunks. Boil until soft and drain.
- Dice onion and garlic and add to the drained squash. Cook on medium heat. Add the Velveeta, pepper, milk and two cans of corn drained.
- Simmer until onions are soft and cheese is melted. If you like your soup really cheesy add more Velveeta to taste.
- ENJOY! ! Great with a side salad and rolls. You could also do this in the crock pot. Just blanch squash first and then add to crock pot with remaining ingredients for 2-3 hours.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw foods like meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them completely.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, fruit and bread. This is because these types of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they have been washed thoroughly first
Buy raw fish or meat and shop on the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you’re likely to use has been saved properly (according to any storage directions ) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that state how long you can keep the food and whether it must go from the refrigerator.
This kind of food frequently has particular packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of example, you may see’eat within two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date, even if the food looks and smells fine, since it may contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. When this date runs out, it does not mean that the food will probably be detrimental, but its flavour, texture or colour might begin to deteriorate.
An exception to that can be eggs, that have a best before date of no longer than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, make certain that you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or even as a walnut.
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