1.Keep the chicken stock on the gas and bring to a boil. 2.Next add the soya sauce, dry sherry and simmer for a few minutes. 3.Spoon the clear soup ...

In a 3-quart saucepan: Sauté: 1/2 cup ONIONS, chopped finely 1/2 cup GREEN PEPPERS, chopped finely 1 tsp. CURRY POWDER 1 tsp. SALT 1/4 tsp. ...

Proceed as follows: Cut the avocados into halves, remove the large seeds. Pour the lemon juice over one of the halves to prevent it from darkening. ...

Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree ...

In a large stockpot sweat the bacon. Add celery, onion, carrot, green pepper and onion and saute until onion is translucent. Add remaining ...

IN A SAUCEPAN, SAUTE THE CELERY and garlic in the butter until softened. Add the chicken stock, almonds and mace. Cover and simmer 30-to-40 minutes, ...

1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled. 2. Peel ...

1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, ...

Proceed as follows: Bring the bouillon to a boil. Add the rice vermicelli pieces and cook at a low heat for 3 minutes. Some varieties of vermicelli ...

Wash, peel, core and crush the tomatoes. Press the tomatoes through a strainer, removing any course pulp and the seeds. Place the juice in a stock ...