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Results 11 - 20 of 266 for oriental soup
In large pan, bring broth ... up noodles from soup mix; stir into boiling broth. ... serving with green onion. Yields: 3 (1 1/2 cup) servings.
Peel onion and slice thin. ... egg into boiling soup a little at a time, ... shreds. Serve garnished with mushroom slices. Makes 4-6 servings.
In a 2 quart casserole, place butter and carrot. Cover tightly with plastic wrap. Microwave at power level 10 for 2 minutes. Stir in ...
Using the point of a ... two in the soup package. Then, placing the package ... vegetable. Try your favorite and create your own special version.
Drain asparagus; reserve liquid. Combine ... and dash of pepper; heat through. Place some lettuce in each bowl; pour soup over. Makes 6 servings.
In about a 2 quart or large saucepan, place butter and carrot, cover. Cook on low to medium heat, or until tender-crisp. Stir in remaining ...
17. ORIENTAL SOUP
In large saucepan, over medium-high heat, combine broth, bean sprouts and snow peas; simmer, covered, for 2 minutes. Stir in scallions and ...
Cut onions into thin slices. Shred cabbage. Slice pork into strips. Heat oil in wok over medium high heat, stir-fry pork until no longer ...
Slice chicken breast into thin ... egg white into soup, stirring constantly. The egg ... amount of hot sauce may be varied according to taste.
Boil Mrs. Grasse's homestyle vegetable ... drained, and water chestnuts and oriental noodles (cellophane or romone). Simmer awhile. Serve hot.
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