|by Joyce L.; Reynolds, Bill Vedral|
"I can honestly tell you that I would have become a champion at least a year sooner if I had had Supercut as a reference book when I started pumpi...
1 - 10 of 45 for japanese soups
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Bring all ingredients to a boil. Serve hot.
Cook the noodles according to package directions. Drain and toss with 1 tablespoon of the olive oil. Set aside. In 12 inch wok or large skillet heat ...
Boil water with chopped onions until onions are tender. Add bouillon cube, mushrooms and salt. Simmer. Serve hot.
Heat above thoroughly. Dress with sliced water chestnuts and sliced scallions.
In a large pot mix chicken broth, seasoning packet from vegetables, tortellini. Bring to boiling. Add vegetables. Return to boiling; reduce heat. ...
In a large kettle, mix chicken broth, seasoning packet from vegetables, tortellini, and hot pepper sauce. Bring to boil. Add vegetables. Return to ...
In large kettle, bring to a boil chicken broth, vegetable seasoning, tortellini and hot sauce. Add vegetables. Return to boiling, reduce heat, simmer ...
To prepare batter: ... well. To prepare soup: Combine ingredients ... batter and fry in one piece. Serve hot with lemon and soup with grated mooli. Serves 4.
Bake at 350 degrees for 45 minutes. Then mix the croutons and melted butter; put over top and bake 10 minutes longer.
In 1 quart glass measure. Combine noodles and 3 cups hot water. Cook. Covered on high 3 minutes. Drain, set aside. In large casserole, combine ...
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