|The Only Texas Cookbook|
|by Linda West Eckhardt|
This cookbook is an exciting patchwork collection of authentic recipes as varied as the ethnic makeup of Texas.
1 - 10 of 45 for japanese soups
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Heat above thoroughly. Dress with sliced water chestnuts and sliced scallions.
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 ...
Bring all ingredients to a boil. Serve hot.
Boil water with chopped onions until onions are tender. Add bouillon cube, mushrooms and salt. Simmer. Serve hot.
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 ...
In a large pot mix chicken broth, seasoning packet from vegetables, tortellini. Bring to boiling. Add vegetables. Return to boiling; reduce heat. ...
Bake at 350 degrees for 45 minutes. Then mix the croutons and melted butter; put over top and bake 10 minutes longer.
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.
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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