Cream of Crab Soup
Ingredients: 1 Small onion, finely chopped 1 Tablespoon butter 1 Cup chicken broth 1 Quart
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Ingredients: 1 Small onion, finely chopped 1 Tablespoon butter 1 Cup chicken broth 1 Quart
Ingredients: Cow leg 1 Star anise 2-3 Cinnamon 2-3 Onions 2 Green chilies 8-10 Lemon
Ingredients: Catsup 3/4 cup Soy sauce 3 tb Liquid smoke 1 tb Brown sugar 1/2
Ingredients: 3/4 tsp Ginger, grated 8 Carrots, thinly sliced 3/4 cup green onions, white parts
Ingredients: 1.5 lb shin of beef, cubed 2 onions, chopped 2-3 carrots, chopped 2 celery
Ingredients: Hot Italian peppers 2 Sweet red bell pepper 1/2 – few Cornstarch 1 tbsp
Ingredients: Chicken 1 kg Ghee 1 tbsp Thick yogurt 1 cup Salt to taste Cloves
Ingredients: 3 tablespoons olive oil 1 small onion, diced 4 garlic cloves, minced 4 cups
Ingredients: Vegetable oil – 2 tbsp Onion – 1 (peeled and chopped) Leeks – 2
Ingredients: Chicken Stock – 5 cups Salt – To taste Pepper – 1 tbsp Garlic
Ingredients: 6 medium sized Tomatoes 2 cloves Garlic 10 gm Gelatin powder 2 Bay leaves
Ingredients: Chicken Stock – 5 cups Shredded Chicken – 1 cup Salt – To taste
Ingredients: 6 corn tortillas, cut in wedges 1 chicken breast, boned and skinned 2 onions:
Ingredients: 1/2 cup chopped onion 3 tablespoons butter 3 tablespoons flour 4 cups shredded cabbage
Ingredients Tomato (boiled and peeled) 6 Onion (finely chopped) 1 Butter 1 tbsp Chicken powder
In a pot, saute chicken in butter for 3 minutes.Add onion, celery, green pepper and garlic. Saute for another 3 minutes. Add broth, boullion, thyme and pepper. Bring to a boil. Add potatoes and carrots. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Remove from heat; quickly stir in cream.
INGREDIENTS:1) Flour 3 tbsp 2) Butter 3 tbsp 3) Milk 2 cups 4) Olper Cream 2 tbsp 5) Almond paste 25 gm 6) Almonds, blanched a few
Ingredients 1 tbsp vegetable oil 2 tbsp grated fresh ginger 1 stem lemon grass, minced
Ingredients 2 tablespoons pumpkin seeds (optional) 2 tablespoons butter 3 tablespoons all-purpose
In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring them to a boil, then reduce heat and cover it simmer for 1 hour.
Ingredients 1 tbsp olive oil 1 onion , finely chopped 700g parsnips
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with chicken broth. Simmer until broccoli is tender for 10 to 15 minutes.
Ingredients: Stock 6 cups Carrot 1/2 cup Capsicum 1/2 cup Corn 1/2 cup Coriander leaves
Put water, bullion, carrot, soya sauce, vinegar, red pepper flakes, sesame oil and olive oil in a pan and allow boiling until carrots tender. Now
Cover to keep warm. Repeat with remaining dumplings. Serve immediately with soy sauce, sambal and black vinegar.
Season the soup with salt to taste. Serve the soup topped with the scallions.
Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.
Chicken Fry Spaghetti & vegetable soup: Ingredients: Chicken Spaghetti Onion Tomato paste G g paste
Ingredients Olive oil 1 tbsp Onion 1 (chopped) Leek 1 (white part) Sweet potatoes 2
Ingredients Chicken stock 6 cup Egg 1 (beaten) Ketchup ½ cup Sweet corn ½ cup
Ingredients Tomato (boiled and peeled) 6 Onion (finely chopped) 1 Butter 1 tbsp Chicken powder
Ingredients Chicken stock 6 cups Chicken breast (chopped) 1 Salt ½ tsp + ½ tsp
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