|Simple Art of Vietnamese Cooking|
|by Marcia Kiesel|
With its array of provocative tastes and intriguing textures, Vietnamese food is becoming popular in Western cookery.
Results 1 - 10 of 77 for split pea sauce
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Bring beef stock ... vegetables and tomato sauce and simmer for ... sealing is best). They may be added to this dry soup mix for convenience and extra flavor.
Lightly brown the ... pepper. Add tomato sauce and boiling stock. ... shrimp and/or lobster, peas and clams. Cover ... olives also make an attractive garnish.
Cut chicken into ... water and soy sauce. Cook to ... medium. Stir in pea pods, return to ... mixture, cook and stir. Serve over hot rice. Garnish with walnuts.
Cook 1 pound ... Discard garlic. Make Sauce: Heat butter ... veggies on top. Arrange tomatoes around edges. We also stir fry shrimp with veggies for a treat.
In a large ... oven, soak rinsed peas in 2 cups ... thyme, hot pepper sauce, sugar, green ... to 45 minutes. Serve hot. Makes 3 quarts; 10 to 12 servings
Freeze chicken 20 ... water, and soy sauce. Cook until ... medium. Stir in pea pods. Return to ... rice. Garnish with chopped walnuts. Makes 6 servings.
Soak split peas overnight. Drain. Replace ... uncovered, 2 to 2 1/2 hours or until soup reached desired thickness. 6 servings. Can be doubled or tripled.
Wash and drain split peas or lentils. Put ... lentils are tender. Makes 2 (1 cup) servings. Menu Idea: Serve with orange-grape fruit salad, ice cream and cake.
Soak the beans overnight in a large pot with 8 cups water. In the morning, place beans and any additional water to make 8 cups on the stove. Bring to ...
Cut chicken in ... water and soy sauce. Cook to ... simmer 5 minutes. Increase heat to medium. Stir in pea pods. Reduce to boil. Cover and cook 3 minutes.
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