|Adam's Luxury and Eve's Cookery|
|by Frances Hill|
Facsimile of this 1744 work known only in this edition. Half is devoted to the kitchen garden (vegetables, fruits, and herbs), and half to recipes.
1 - 10 of 53 for mexican vegetable soup
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In a 5-quart ... chili beans, frozen vegetables, and tomato ... with corn chips and Cheddar cheese. Makes 6 to 8 large servings, or 10 to 12 small servings.
Place first 11 ... minutes; reduce heat and continue to cook for 20 to 25 minutes. Now add vegetables and cook another 5 to 10 minutes. Serve piping hot.
First cook chopped ... ingredients in and cook until tender. Always put potatoes in last, they cook faster then the vegetables. Add salt and pepper to your desire.
In skillet, brown ... mix, tomato juice, vegetables, chili beans ... occasionally. Top each serving with corn chips and cheese. Makes 11 (1 cup) servings.
In 5-quart Dutch ... minutes or until vegetables are tender, stirring ... Top each serving with corn chips and Cheddar cheese, if desired. Makes 10 cups.
In a 5 ... chili beans, frozen vegetables and tomato paste; ... cheese. Makes 6-8 large servings, or 10-12 small. Really warms you up on a cold winters day.
In 5-quart Dutch ... seasoning, tomato juice, vegetables, chili beans ... Reduce heat; simmer uncovered 20-25 minutes. Top each serving with chips and cheese.
In a 6 to 8 quart pan, combine oil, garlic, chilies, onion and cumin. Stir often over medium high heat until onion is limp, about 5 minutes. Add ...
In large pot, ... mix, tomato juice, vegetables, chili beans ... minutes, stirring occasionally. Serve into bowls and top each with corn chips and cheese.
Be sure all vegetables are very finely ... chill overnight. Serve soup cold with a dollop of sour cream on top of each serving. Pass croutons in a bowl.
Result Page: 1
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