|The Wagamama Cookbook|
|by Hugo Arnold|
wagamama, the international dining phenomenon, made its long-anticipated United States debut in 2007 in Boston's historic Faneuil Hall, joining it...
Results 1 - 10 of 15 for soup anchovies
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The original version ... stock in a soup pot. Bring to ... and serve with steamed rice as a side dish. Garnish with freshly chopped parsley or cilantro.
Use only part of onions but all the seasoning. Place all ingredients in electric blender or mixer. Mix well, until smooth and creamy. Store in ...
Place all ingredients except salad oil into blender or mixing bowl; mix well. Slowly drizzle oil into mixture. Dressing should be thick. Serve on ...
This thick and ... 2. In large soup pot or Dutch ... thoroughly. Season with salt and pepper. For 2 servings, half the recipe. For 8 servings, double the recipe.
In small skillet ... pepper mixture, canned soup and beans to ... with salt and black pepper to taste. Add lemon juice. Sprinkle with anchovies, if used.
Microwave spinach until ... blends smoothly with soup. Add sauce ... turn after 5 minutes and 10 minutes. Let stand 5 to 7 minutes before serving. Serves 4.
Cream anchovy paste ... cucumbers with dill in butter until tender. Add soup and sour cream. Heat and stir occasionally. Serve sauce over fish. 6 servings.
Mix in blender until perfectly smooth. Good as a dip for raw vegetables or as a salad dressing with Romaine lettuce and croutons.
Saute onions in ... drain. Mix all together in pot. If desired add 4 cups of anchovies. When serving you can sprinkle with Italian grated cheese. Serves 6-8.
Rinse mussels under ... Place in a soup kettle with white ... discarding hot pepper if used. Sprinkle with minced parsley and serve immediately. Serves 6.
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