Proceed as follows: Sautee the onion in butter until soft and translucent. Add the Brussel sprouts and the chicken bouillon. Cook for 15 minutes. ...

Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove ...

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. 2. Add ...

Saute onions in salt pork slowly until clear, not brown. Add water and vegetables and cook covered until vegetables are done. Add tomato soup, ...

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, ...