Food Directory

Food Home:- Shopping: Food: Soups and Stews:

 

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• Bear Creek Country Kitchens - Gourmet dehydrated soups.
• Bridget and Pauley's Gourmet Soups and Dips - A selection of dehydrated soup and dip mixes, plus a wassail beverage mix.
• Chilli Man - Sells a line of prepared chili.
• Comfort Foods, Inc. - Soups, southwestern seasonings, dips, rice and bean mixes, and pasta mixes.
• Dixie Chili - Cincinnati style canned chili from the restaurant chain. Ships in the USA.
• E.D. Foods - Soups, sauces and seasonings from Canada.
• Frontier Soups - Dried soup mixes that contain no salt, MSG or preservatives, including a line of gift packs for teachers. Also lists retailers where this product can be found.
• Gold Star Chili - Sales of Tex-Mex and Cincinnati-style canned chili, hot sauce and chili spice packs.
• Grandma's Chicken Soup - Offers homemade chicken soup, gift packages, get well baskets, once a month soup club, and gift certificates.
• Jack and the Bean Soup - All-natural, no cholesterol bean soup mixes.
• Kitchen Dancer - Easy and complete soup mixes for real people. Just add water. Six full-bodied flavors.
• L'héritage - Makers of traditional Boston baked beans, selling to restaurants and consumers.
• Mary Anns Beans - Hand packaged gourmet bean soup and chili mix - with spices and directions included. Low salt, add water and cook.
• Millies Meals - Offers all natural, low fat soups that contain no hidden meat products or derivatives, and no MSG. Soups available are complete mixes that are easy and quick to prepare.
• North Aire Market - Manufacturer of dried soup mixes in eight flavors.
• Prairie Moon Soup Mixes - Offers a selection of soups, mugs, cups, bowls, wood spoons, aprons and gifts. Also dessert, dip, and cheeseball mixes.
• Purely American - Offers over 70 bean, soup, pasta salad, chili, and stew mixes. Peter's Beach BBQ sauces and gourmet Virginia peanuts. Dried bean and grain varieties.
• Redi-Base Soup and Sauce Company - Professional soup and cooking products for home cooking. Chef choice for creating soups, sauces, gravies, stews, casseroles, rice, or any foods requiring hearty stock or extra flavor.
• Shore Boys Cream of Crab Soup - Legal Spirits Tavern offers a gourmet Maryland seafood cream of crab soup home delivered.
• Stockpot Soup Company - Manufacturer of fresh-refrigerated soups, entrees, sauces, chilis, gravies, and side dishes.
• Taylor's Chili - Mexican chile, packed so that the meat and beans remain separate. Also sells dried butterbean soup mix. Sold in cases of 6, 12 or 24 units.

Random Indian Recipes:-

• Kadboli
  In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container.
  
  
• Chicken Kabab
  First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.
  
  
• Mango Milk Shake
  Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate.
  
  
• Bhogichi Bhaji
  Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ...
  
  
• Prawns Pickle
  Clean and wash prawns neatly. Drain water completely. Marinate with Salt,turmeric powder and ginger garlic paste for 30 min. In a pan heat oil and add hing and red chilly powder. Fry for 2 min. Now add methi powder and marinated prawns. Fry again for 2-3 min. Lastly...
  
  
• Balushai
  Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ...
  
  
• Dal Fry
  Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...
  
  
• Apple Kheer
  In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve.
  
  
• Egg Kheema
  Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ...
  
  
• Aamras
  Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.