Cabbage Soup Recipe

- 6 large green onions

- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 Carrots
- 1 Container (10 oz. or so) Mushrooms
- 1 bunch of celery
- Half a head of cabbage
- 1 or 2 cubes of bouillon (optional)
- Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Directions:
1. Slice green onions, put in a pot and start to saute with cooking spray.
2. Cut the green pepper stem end off and cut in half, take the seeds and
membrane out. Cut the green-pepper into bite size pieces and add to the pot.
3. Take the outer leaf layers off the cabbage, cut into bite size pieces, and
add to the pot.
4. Clean carrots, cut into bite size pieces, and add to the pot.
5. Slice mushrooms into thick slices, then add to the pot.
6. If you would like a spicy soup, add a small amount of curry or cayenne
pepper.
7. You can use beef or chicken bouillon cubes as seasoning. These have all
the salt and flavors you will need.
8. Use about 12 cups of water, cover and put the heat on low. Let the soup
cook for a long time-two hours will do. Season to taste with salt and pepper.

The Cabbage Soup Diet Seven-Day Plan

Remember: This diet should only be followed for seven days at a time, with at
least two weeks in between.

Day One
Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and
the fruit for the first day. For drinks, you could take unsweetened teas,
cranberry juice, and water.

Day Two
Vegetables: Eat until you are stuffed will all the fresh, raw, or cooked
vegetables of your choice. Try to eat leafy green vegetables and stay away
from dry beans, peas, and corn. Eat all the vegetables you want along with
your soup. At dinner, reward yourself with a big baked potato with butter. Do
not eat fruit today.

Day Three
Mix days one and two: Eat all the soup, fruits, and vegetables you want. No
Baked Potato!
Day Four
Bananas and skim milk: Eat as many as eight bananas and drink as many
glasses of skim milk as you would like on this day, along with your soup. This
day is supposed to lessen your desire for sweets.

Day Five
Beef and tomatoes: Ten to twenty ounces of beef and up to six fresh
tomatoes. Drink at least six to eight glasses of water this day to wash the uric
acid from your body. Eat your soup at least once this day. You may eat
broiled or baked chicken instead of beef (but absolutely no skin on the
chicken!). If you prefer, you can substitute broiled fish for the beef on one of
the beef days.

Day Six
Beef and Vegetables: Eat beef and vegetables to your heart’s content! You
can even have two or three steaks if you like, with leafy green vegetables. No
Baked Potato! Eat your soup at least once.

Day Seven
Brown rice, unsweetened fruit juices, and vegetables: Again, stuff, stuff, stuff
yourself. Be sure to eat your soup at least once this day.

Give ordinary french fry recipes a twist with this yummy recipe!

Ingredients for the Potato Wedges:

1 pack Crispy Fry Breading Mix (Garlic variant)
1 kilogram Large potatoes, washed and cut into wedges skin on
oil for frying

Ingredients for the Bacon Aioli:

2 tablespoons vinegar (sherry or white wine vinegar)
1 tablespoon Dijon mustard
1 clove garlic, chopped
1 egg yolk
3/4 cup extra virgin olive oil
6 slices bacon
1 tablespoon pickle relish
Few dashes Tabasco
Salt and black pepper

Directions:
1. Render the bacon in a medium frying pan. Once the bacon is a little crispy,
take them out and leave the oil. Cool the bacon then chop into smaller pieces
and set aside. Get the bacon oil and set aside as well.
2. Prepare the aioli: place the vinegar, mustard, garlic, and egg yolk in the
bowl of a food processor and process to mix well. With the motor running
slowly add the bacon oil and olive oil and process until smooth. Remove from
the machine and fold in peperoncini, bacon, and pickles. Season with
Tabasco, salt, and black pepper. Refrigerate until ready to use.
3. Put the Crispy Fry in a ziplock bag along with the potato wedges
4. Heat up the oil to 375F. Fry the potatoes in hot oil until golden brown.
5. Transfer to a rack or colander lined with paper towels.
6. Serve with the aioli.

RECIPE AND PHOTO COURTESY OF DELICIOSO

ngredients:
1 onion, chopped
1 clove garlic, minced
2 bell peppers, chopped (red is best but green is fine)
1 tablespoon vegetable or olive oil
1 pound of lean ground beef (some call it ground beef round)
2 teaspoons chili powder, possibly more
2 cups of spaghetti sauce, preferably homemade but a jar will do
1 1/4 cup of frozen corn kernels
4 rolls
Salt and pepper to taste

Instructions:
1. Add the ground beef, onion, garlic and peppers to a somewhat deep skillet
or frying pan, stirring occasionally until the ground beef is cooked.
2. Add the chili powder, corn and the spaghetti sauce.
3. Cover and simmer on a low heat setting for 5 minutes.
4. During the simmering time, toast your buns.
5. Season the cooked mix with salt and pepper to taste.
6. To serve, spoon the meat mixture over the buns!

RECIPE AND PHOTO COURTESY OF DELICIOSO

Give your guests something cheesy with a kick to snack on with this recipe!

Ingredients:
3 medium sweet potatoes , boiled and mashed
1 cup cubed mozzarella cheese,
1/4 cup chopped cilantro
1/4 cup chopped jalapeno
3 large eggs
1 cup fine dry bread crumbs
About 2 1/2 cups cooking oil
1 cup tomato sauce
AJI GINISA
1 teaspoon cumin powder
1 tablespoon white sugar
1 teaspoon hot sauce

Directions:
1. Mix potatoes, salt pepper and chopped cilantro.
2. Form into balls and insert cheese and jalapeno inside.
3. Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in
another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll
in bread crumbs to coat.
4. Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it
shimmers. Fry croquettes in batches, turning occasionally, until golden brown,
4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately
with Spicy Cumin Sauce.
5.To make the cumin sauce: heat tomato sauce, cumin powder, white sugar,
hot sauce and AJI GINISA in a sauce pot until it simmers.

RECIPE AND PHOTO COURTESY OF QUICKFIRE

Add a unique spin to a traditional Korean dish with this recipe!

Ingredients:
6 cups Cold cooked Rice (loose, not starchy)
4 cloves Garlic, minced
2 tbsp Vegetable oil
2 tbsp Peanut oil
4 cups Kimchi, chopped
to taste, soy sauce
to taste, salt & pepper
Spring onions for Garnish

Directions:
1) Saute garlic in oil in a large wok or frying pan.
2) When the garlic has sweat and before it browns, add the kimchi and saute
this for 1 to 2 minutes.
3) Add the rice and mix well.
4) When all the rice has been covered with the kimchi and it starts to
caramelize (or toasted) a little, turn of fire and serve.
5) Serve hot.

RECIPE AND PHOTO COURTESY OF DELICIOSO