|The Press Club: Modern Greek Cookery|
|by George Calombaris|
At the Melbourne Age Good Food Guide Award 2007, The Press Club was awarded two prestigious chef hats and awarded Best New Restaurant in Victoria.
Tip: Try hominy soup for more results.
1 - 10 of 23 for mexican hominy soup
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Wash tripe thoroughly, remove excess fat and cut into bite-sized pieces. Wash nixtamal and pigs feet well and combine all ingredients in a large pot ...
Saute onion and bell pepper in butter. Add soup, hominy, and corn. Salt and pepper to taste. Add cheese in slices, and mix well. Cook about 20 minutes.
Mix all ingredients together, except Cheddar cheese and Fritos. Place in buttered casserole. Crumble Fritos; mix with Cheddar cheese. Sprinkle on top ...
Mix together. Pour into greased casserole. Bake 30 to 40 minutes at 350 degrees.
Saute onion in ... meat and add hominy, tomato soup, Rotel tomatoes, ... covered for 45 minutes approximately 30 minutes uncovered. Use Parmesan cheese on top.
Brown meat and onions, drain fat, add remaining ingredients. Simmer for a few hours, serve on chips with grated cheese on top. Freeze leftovers.
Do not drain cans-combine all ingredients and cook for 15 minutes. Serve over tortilla chips and top with grated cheese.
Cook onion in butter. Add to hominy and cream of chicken soup. Add peppers ... thoroughly. Top with remaining cheese and bake 30 minutes at 350 degrees.
Empty hominy in shallow dish. ... cheese and stir. Add celery soup and mix well. Pour mixture over hominy. Top with chips. Bake 15 minutes at 350 degrees.
Brown beef and onions together. Add hominy, chili, and soup. Cook for 25 minutes at 350 degrees. Top with cheese and heat until cheese melts.
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