|Stout (Classic Beer Style Series, 10)|
|by Michael Lewis|
Michael Lewis, Ph.D., traces the changing view of this popular beer style from a medicinal tonic to its glorified position in today's beer world.
Results 1 - 10 of 260 for chinese noodle soup
MEATBALLS: Mix first ... 3-5 minutes until bok choy is almost tender. Break noodles in half and add to pot. Simmer 2-3 minutes until tender. Serves 4-6.
Heat chicken, salt, and enough water to cover; bring to a boil. Reduce heat, cover, and simmer 40 minutes. Remove chicken from broth and cool both in ...
In a large soup pot place chicken ... minutes. Bring to a boil; add vermicelli. Cook over medium-high heat for 15 minutes. Skim off fat. Makes 8 servings.
Cook noodles in 6 cups ... boil and let simmer for a few minutes. To serve, put the noodles into individual warm soup bowls and ladle the soup over them.
Boil six ounces of fine Chinese egg noodles in one quart ... each person, serve on the side a tiny bowl of soy sauce with a few shakes of dried red peppers.
Bring chicken noodle soup to a boil. Crack open egg in soup when it is boiling. Remove.
Place the chicken ... 2 ounce cellophane noodles in cold water ... broth, add the noodles and season with salt and pepper to taste. Garnish with scallions.
Combine soup and milk in ... in chicken and Chinese vegetables. Cover with ... minutes or until hot. Let stand covered 5 minutes. Serve over chow mein noodles.
Mix ingredients together. ... Use 1 package fresh bean sprouts, if available. Put Chinese noodles on top and return dish to oven for 15 minutes. Serves 12.
In a saucepan ... cream of chicken soup, water and ... chicken and chop suey vegetables. Heat through. Serve over hot rice or add Chinese noodles. Serves 6.
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