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The ingredients needed to prepare Ass-Kickin' Potato Soup ._.:
- Prepare 2 Potatoes; cubed
- Provide 2 White Onions; cubed
- Get 6 Bacon Slices; crumbled
- Use 2 1/2 cup Cheddar Cheese; grated
- You need 2 1/2 cup Milk
- Prepare 3 1/2 cup Chicken Broth
- Take 2 tbsp Sour Cream
- Get 6 tbsp Butter or Maragarine
- Take 6 tbsp Flour
- Get 2 tbsp Garlic Salt
- Use 6 tsp Thyme
- Take 6 tsp Parsley
- Prepare 6 tsp Chives
- Get 6 tsp Oregano
Instructions to make Ass-Kickin' Potato Soup ._.:
- ~For Creamy Soup Base: Melt 2 tbsp. of butter in sauce pan
- Add 3 tbsp. of flour and 1 cup of milk; medium heat
- Add the rest of the flour and 1 cup of milk, stir until consistency is very thick, then put heat on low
- Pour in the last bit of milk (1/2 cup)
- Add sour cream, stir then turn off heat~
- Make sure potatoes are cubed, boil for 5 minutes, strain, then set aside
- Melt 2 tbsp. of butter in a skillet, add onions and saute them, set aside
- In soup kettle, melt 2 tbsp. of butter. Add in potatoes, onions, chicken broth, and 3 tbsp. of thyme, parsley, chives and oregano.
- Boil for 3 minutes
- Add creamy soup base
- Boil for 3 more minutes, then lower heat between medium and low setting
- Add 3 tbsp. of Thyme, Parsley, Chives, Oregano and 2 tbsp. of garlic salt
- Put in all the grated cheddar cheese and bacon into soup, stir until cheese isn't visible.
- When serving, garnish with grated cheddar cheese. Yay ._.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful germs from growing and spreading. It is possible to take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods like poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more easily. Maintain worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you will want to wash them thoroughly.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods like fish, poultry and vegetables may contain harmful 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, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the food will not be killed.
To help prevent bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they have been washed completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and shop 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 called’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you’re going to use has been stored correctly (based on any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that say just how long you can keep the food and if it needs to go in the refrigerator.
This sort of food frequently has special packaging to keep it fresh for more. But it will 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 maintain once the packaging has been opened. By way of example, you may see’eat within two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. When this date runs out, it doesn’t mean that the food will probably be harmful, but its flavour, colour or texture may begin to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date the quality of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and may make you sick.
If you plan on using a egg after its best before date, make certain you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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