MATERI BAHASA INGGRIS

PROCEDURE TEXT

by Jejen, S.Pd

Nasi Goreng Daging
Odilia Winneke - detikfood

Jakarta - Tambahan daging cincang, wortel, daun bawang membuat nasi goreng yang satu ini sangat gurih. Rasanya menjadi sedap menggigit dengan tambahan kimchi sebagai pelengkapnya. Sajikan selagi hangat agar terasa gurihnya.

Bahan:
2 sdm minyak sayur
1 sdt minyak wijen
2 siung bawang putih, cincang halus
100 g daging sapi cincang
100 g wortel, iris tipis panjang
1 batang daun bawang, potong 3 cm, belah-belah
400 g nasi putih
1 sdm saus tiram
1/2 sdt merica bubuk
1 sdm kecap asin
Pelengkap:
Kimchi

Cara membuat:

· Tumis bawang putih hingga kuning dan wangi.

· Tambahkan daging sapi, aduk-aduk hingga kering dan matang.

· Tambahkan wortel dan daun bawang, aduk hingga layu.

· Masukkan nasi dan bumbu, aduk hingga rata. Angkat.

· Sajikan hangat dengan kimchi.

Untuk 3 orang (lil/)

Mi Goreng Shanghai
Lai Ching Chinese Restaurant Four Seasons Hotel - detikfood

Jakarta - Penggemar mi? Anda harus mencicipi mi khas Shanghai yang terbuat dari tepung tang. Rasanya lembut sedikit kenyal sehingga sangat enak disantap panas mengepul. Rasanyapun makin gurih dengan tambahan rasa seafood segar yang lezat.

Bahan:
10 g minyak sayur
1 siung bawang putih, cincang
10 g cabai merah iris tipis
10 g paprika hijau iris tipis
20 g daun bawang, iris serong
300 g mi Shanghai
40 g kol iris halus, rebus sebentar
20 g cumi-cumi
20 g udang
20 g Scallop
20 g kecap manis
10 g kecap asin
10 g gula pasir
1/2 sdt garam

Cara membuat:

· Rebus mi dalam air mendidih, tiriskan dan bilas dengan air dingin.

· Campur seafood dengan sedikit garam, gula, merica dan larutan maizena.

· Rebus seafood sebentar dalam air mendidih. Tiriskan.

· Panaskan 2 sdm minyak, tumis bawang putih, cabai, paprika, dan daun bawang hingga harum.

· Masukkan seafood dan kol.

· Tambahkan mi dan saus.

· Aduk hingga saus meresap. Angkat. Sajikan hangat.

Untuk 4 orang

Pistou Vegetable Soup

	1 lb. dried white beans, cooked
	1 Tbsp. olive oil
	2 onions, chopped
	4 cloves garlic
	3 carrots, chopped
	1 celery rib, chopped
	4 potatoes, diced
	28 oz. whole tomatoes, diced
	1/4 head cabbage, shredded
	8 leaves kale, shredded
	6 cups chicken broth, canned or homemade
	1 tsp. thyme
	Salt and pepper to taste

Puree half the beans in your food processor and set aside. In a large pot, heat olive oil and saute onion and garlic for about two minutes or until translucent. Add carrot, celery and potato and saute another 2 minutes. Add tomatoes and their liquid, beans, bean puree and seasoning. Let simmer 5 minutes. Add chicken broth to the mixture (sooner if it seems to be drying out). Add cabbage and kale, correct the seasoning and simmer until veggies are completely tender. Serve with a dollop of pesto (either homemade or readily prepared from a jar) on the top.

Serves 12. Per serving: 114 calories, 2g fat, 6g protein, 19g carbohydrate, 5g dietary fiber, 0mg cholesterol, and 419mg sodium.

Peanut Butter Soup

From: rbailly@cod.nosc.mil (Richard M. Bailly)

Date: Mon, 13 Sep 93 15:47:24 -0700

This is an adaptation from several different recipes that I have

tried over the years.  You will notice that there are a few

options to select from.  The options are dependant on whether you

like a red tomato base or whiter flour base to your soup.  Kind

of like choosing your clam chowder.

1/2       cup diced onions

1/2       cup diced celery

1/2       cup diced gren pepper (less if you are not a Vitamin A

          or pepper lover).

2         cloves minced garlic

3T        butter

3 to 4T   all purpose flour (You can judge the consistency you

          like)  I like mine rather thick.

2 1/2     cup chicken broth  (Optionally use water)

5         cups milk

1         cup half and half cream.  (You can vary this mixture

          depending on how rich you like your soup.  Sometimes I

          make it even more decadent than 1 cup of cream.

1         cup creamy peanut butter.  I really prefer the old

          fashioned natural best.

2T        Tomato Paste.  You decide whether you like this

          ingredient.  I do not, but then I like New England clam

          chowder.

3T        Soy sauce

          Chopped peanuts for garnish

Saute onions, celery, green pepper and garlic in the butter until

onions are translucent.  Add flour and cook for 2 to 3 minutes,

until you have a light roux.  Stir in water, Add milk slowly.

Bring to a boil.  Add peanut butter,tomato paste (optional), and

soy sauce.  Reduce heat and simmer approximately 15 minutes.

Serve hot with chopped peanuts for garnish.

Enjoy!

Cabbage Soup ("Of Cabbages and Cod")

From: amy@tigger.cs.colorado.edu (Amy Morgenstern)

Date: Thu, 26 Aug 1993 05:04:13 GMT

Here is a recipe that my mother created once when she had some leftover

shrimp and cabbage.  It has since become a family favorite.

"Of Cabbages and Cod"

1/2 head cabbage

1 onion chopped

3 cloves of garlic, minced

1 can of cream of whatever soup

1 can chicken broth

1 LB cod

1 LB shrimp

white wine

1 can tomatoes

Cook cabbage, onion and garlic until soft.  Add chicken broth, soups, wine

and tomatoes.  Simmer 1/2 hour.  Add cod, cook until almost flaky.  Add

shrimp and continue to cook until the shrimp is done.

COLLECTION: Bean Soups

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:12 +0200

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From: ruths@brownvm.brown.edu (Ruth)

Source: The Talisman Italian Cook Book

BEAN SOUP ROMAN STYLE

=====================

(Serves 8)

Ingredients:

------------

1 tblsp  leaf lard

1/8 #    salt pork, chopped fine

1        medium onion, chopped fine

1 clove  garlic, chopped fine

1 stalk  celery, chopped fine

2        fresh tomatoes, peeled and cut into pieces

1 tsp    salt

1/2 tsp  pepper

1 qt     warm water

2 cups   cooked whwite beans

1 cup    elbow macaroni

2 tblsp  grated Roman cheese

Instructions:

-------------

Melt lard in sauce pan, add chopped salt port, onion, garlic celery and

brown well.  Add tomatoes, salt, pepper, warm water and beans.  Cook 5

minutes.  Add elbow macaroni and cook 8 minutes longer.  Sprinkle with

Roman cheese and serve.

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From: artemis@rahul.net (Michelle Dick)

Source: Dr. Dean Ornish's Program

Most soups and stews can be prepared in a crock pot.  Just decrease

the liquid ingredients (not as much liquid will evaporate from a

closed slow-cooker) and let it rip for 6 or more hours.

HEARTY BEAN AND VEGETABLE STEW

==============================

(Servings:  12)

Ingredients:

------------

1 lb     beans, assorted, dry

2 cup    vegetable juice

1/2 cup  dry white wine

1/3 cup  soy sauce

1/3 cup  apple or pineapple juice

vegetable stock or water

1/2 cup  celery -- diced

1/2 cup  parsnips -- diced

1/2 cup  carrots -- diced

1/2 cup  mushrooms -- diced

1        onion -- diced

1 tsp    basil, dried

1 tsp    parsley, dried

1        bay leaf

3 clove  garlic -- minced

1 tsp    black pepper -- ground

1 cup    rice or pasta -- cooked

Instructions:

-------------

Sort and rinse beans, then soak overnight in water.

Drain beans and place in crockpot.  Add vegetable juice, wine, soy

sauce, and apple or pineapple juice.  Cover with vegetable stock or

water; the amount added depends on whether you prefer a soup (more

liquid) or a stew (less).  The juice adds just a tad of sweetness and

the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours.  Add vegetables, herbs, and spices, and cook

for 5-6 hours at low until carrots and parsnips are tender.  When

tender, add rice or pasta and cook for one additional hour.

Notes:

------

For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby

lima, lentil, and green and/or yellow split peas.

Nutritional Values per Serving:

-------------------------------

Calories               170

Fat                      0.3 g

Cholesterol              0 g

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From: liberty@liberty.com (Ima Dove)

NAVY BEAN SOUP

==============

Ingredients:

------------

1 lb    Navy Beans

l       large onion

2       small jalapeno peppers (if you're brave, otherwise omit)

1       large ham bone

Simmer in about 3 quarts of water all day in crockpot on high.  (3 - 4

hours on top of stove).

Serve with chopped tomato and chopped onion.

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From: beau@starcaster.sps.mot.com (Bob Guilbeau)

PASTA E FAGIOLI SOUP

====================

(8 servings)

Ingredients:

------------

1/2 lb   dried cannellini or navy beans

1/2 lb   dried kidney beans

1/4 cup  olive oil

1/4 lb   salt pork, diced fine

1        large onion, chopped fine

5        garlic cloves, peeled and mashed

4        celery stalks, including leaves, sliced thin

3 tsp    salt

2 tsp    crushed red pepper

1 tsp    freshly ground black pepper

1 tsp    oregano

1 tsp    basil

1        16 oz. can Italian tomatoes, drained, tomatoes chopped coarsely

1/4 cup  snipped fresh parsley, preferably Italian

1/2 cup  julliened carrot

1/2 lb   ground sirlioin

1        egg

4 tblsp  seasoned bread crumbs

1/2 lb   ditalini (tiny, tube shaped pasta)

Freshly grated Romano, Parmesan or Pecorino cheese

Instructions:

-------------

Rinse and pick over the dried beans.  Soak overnight in cold water.

Drain, then place in stockpot with 10 cups cold water.  Bring to a boil,

then reduce heat to simmer while preparing vegetables.  Heat the olive

oil in a heavy skillet over medium-high heat.  Add the salt pork and

cook, stirring frequently, until the fat melts and the meat begins to

brown, about 15 minutes.  Do not allow to burn.

Add the onion and garlic and saute gently until the onion is golden.

Add this mixture to the beans, along with the celery, salt, red and

black pepper, oregano and basil.  Cover and simmer until beans are

tender, about 2 1/2 hours, checking frequently to make sure the liquid

has no evaporated too much.  There has to be enough liquid to cook the

meatballs and pasta in the final cooking stage.  Add more water if

necessary.

About 30 minutes before the soup is finished simmering, add the

tomatoes and their juices and the parsley.  Combine the ground meat

with the egg and bread crumbs and roll into miniature balls.  Add to

the simmering soup.  Add the carrot.

About 20 minutes later, add the ditalini and cook until tender.

Serve with the grated cheese.

Vegetable Soup

From: lussierj@jsp.umontreal.ca (Lussier Jean-Francois)

Date: Thu, 14 Oct 1993 05:43:40 GMT

Nothing's easier then making vegetable soup: you don't even need a recipe.

Just a few hints and tricks...

First of all, you need good base.  A chicken broth is a good start. To make

one, buy yourself 30 cents worth of chicken.  Let it boil with 2 liters of

water and a little salt for two or three hours.  You actually need around 2

or 3 cups of the stuff, depending on how much soup you want to make, and

strong your broth is.

Then buy yourself fresh vegetables: Try patatoes, tomatoes, onions, zucchinis,

mushrooms, spinachs... etc. 5 to 8 different vegetables, not more than that.

Add salt, pepper, garlic and one spice of your choice, like teragoen, origano

or rosemary. Once again, don't over do it! You want to be able to taste every

ingredient in your soup.

The broth is very important. It's what brings all the taste together.

Then put the broth and the vegetables in one large cauldron. Add water until

it reaches 2/3 of the cauldron. Add the salt. Set your stove to medium heat

and let leave it alone for a good 3 to 4 hours. You can add water if you find

there's not enough of it. Add your main spice half an hour before the soup is

done.

There it is! If you wish to add rice or pastas, i suggest you add them already

cooked, within the last hour of cooking.

CHICKEN AND MUSHROOM SOUP

=========================

Ingredients:

------------

2 cloves    garlic, crushed

4 sprigs    coriander

1.5 tsp     peppercorns, crushed

1 tblsp     vegetable oil

4.5 cups    chicken stock

5           Chinese dried black mushrooms, soaked for about 1 hr. and

            coarsely chopped

1.25 tblsp  fish sauce

4 oz        chicken (or a bit more), cut into strips

2           green onions, thinly sliced

Coriander to garnish

Instructions:

-------------

Using a pestle and mortar or sm.  food processor, pound or mix garlic,

coriander sprigs and peppercorns to a paste.  In wok, heat vegetable

oil, add paste and cook for 1 min., stirring.  Stir in stock, mushrooms

& fish sauce.  Simmer 10 mins.

Add chicken, reduce heat & cook gently for 5 mins.  Scatter green onions

and coriander over surface to garnish.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: mje@pookie.pass.wayne.edu (Michael "Mike" J. Edelman)

CHICKEN SOUP

============

Chicken soup as made my my mother and millions of other nice Jewish

ladies:

Get an old chicken - they have *much* more flavor.  An old 'stewing' hen

is good.  The ones at the kosher butcher cost more but seem to be worth

it.  The young supermarket hens have no flavor.

Put chicken in pot.  Cover with water.  Add an onion, a couple of

carrots, a couple of parsnips, a handful of dill weed (fresh), and a

little salt.  Bring to a boil, reduce heat, and let simmer for an hour

or more.

Carefully remove chicken and vegetables.  Skim fat from soup.  An easy

way to do this is to toss in a handful of ice cubes and skim them out

with the fat that congeals around them.

Serve the soup with kreplach, matzoh balls, egg noodles or rice.

If you've removed the chicken carefully and intact, place it on a baking

dish or pan and roast in the oven at 350 or so until the skin is crispy

and golden.  Voila!  Gedempte Chicken!  My maternal grandmother used to

make this, or so I am told.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: arielle@taronga.com (Stephanie da Silva)

CHICKEN STOCK

=============

Get some chicken bones from your local butcher or save and freeze them

when you de-bone chicken breasts.

Prepare a mirepoix (chopped carrots, onions or shallots, celery or

celery root (preferable, also known as celeriac) and garlic) exact

quantities depend on the volume of stock you are making and your own

personal taste.

Sweat the mirepoix on medium head with a little oil (let the veggies

cook alone for a while).

If using fresh bones , add them to the mirepoix and heat them up.  Do

not do this for frozen bones and meat as too much blood will be released

later and cloud the stock.

When the bones are hot, add very cold water (as much as you want,

depends on how much bones you have).

Add a few peppercorns and whatever other herb and spice you like

(oregano is nice).

Simmer for 3-4 hours removing scum frequently.

Strain stock through a couple layers of cheesecloth

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: mw0o+@andrew.cmu.edu (Marcie A. Wallace)

Source:  _Monday to Friday Cooking_ by Michele Urvater

GINGERY CHICKEN AND SPINACH SOUP

================================

Ingredients:

------------

1           onion

1 piece     (1/2 inch long) fresh ginger or 3/4 tsp ground

1 tblsp     Oriental Sesame oil [she says you can substitute vegetable

            oil, but I think the sesame is crucial]

6 cups      chicken broth or water

1 pkg       (10 oz) frozen chopped spinach

1 lb        boneless, skinless chicken or turkey breast

1/2 bunch   scallions or 1 small bunch coriander

2 cups      vermicelli, fine egg noodles, orzo or pastina [my SO uses (Mrs.

            Weiss's brand) Kluski noodles--I reccomend using hearty noodles

            like these instead of the delicate pastas recommended!!]

3-4 tblsp   lemon juice

salt & pepper to taste

toasted sesame seeds

[my SO adds garlic too]

Instructions:

-------------

1.  Finely chop the ONION.  Peel and mince GINGER.

2.  Heat SESAME OIL in soup pot over medium heat.  Add ONION and GINGER

[and GARLIC], increase heat to high and saute for a few seconds to

relase aroma.  Add the BROTH and FROZEN SPINACH.  Cover the pot and

bring the liquid to a boil.  Reduce the heat and simmer until spinach is

thawed (~10 minutes).

3.  Meanwhile, cut the CHICKEN into thin shreds or 3/4 inch chunks.

Slice the SCALLIONS, including about four inches of the green tops (or

rinse, stem and mince CORIANDER).

4.  When the spinach has thawed, stir the soup, then add the CHICKEN and

NOODLES.  Cover and simmer until the noodles and chicken are cooked (~5

minutes).  Add the SCALLIONS (or CORIANDER) and the LEMON JUICE.  Season

to taste with SALT and PEPPER.

5.  Serve immediately, passing the TOASTED SESAME SEEDS for sprinkling

over each portion.

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From: mary@steve.analog.ingr.com (Mary Stevenson)

RAMEN FIRESIDE CHICKEN SOUP

===========================

Ingredients:

------------

1           medium carrot, sliced

1 rib       celery, sliced

3/4 cup     mushrooms, sliced

2 tblsp     butter or margarine

2 packages  Maruchan Ramen Chicken Flavor

4 cups      water

1-1/2 cups  cooked shredded chicken or turkey

2 tblsp     flour

2           green onions, sliced

4 tblsp     grated parmesan cheese

2 tblsp     finely chopped parsley

Instructions:

-------------

Saute carrots, celery and mushrooms in butter until tender.  Add

noodles, 3-1/2 cups water, seasoning packets and chicken to vegetables.

Cook for 3 minutes.  Thoroughly combine flour and remainign 1/2 cup cold

water.  Stir into soup.  Cook and stir until thickened.  Stir in green

onions.  Serve immediately, garnished with cheese and parsley.

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From: megatest!sfisher@uu2.psi.com (Scott Fisher)

THAI CHICKEN AND COCONUT MILK SOUP

==================================

(Tom ka gai or kai tom ga)

Ingredients:

------------

1           12-ounce can coconut milk, such as Chaokoh

1/4 lb      chicken breast, cut into small chunks

juice and grated peel of 1 lime

1 4" piece  of lemon grass, cut into very thin (1/16") slices on the

            diagonal

3-4 slices  of galanga (fresh ginger may be substituted)

Hot chile peppers to taste -- preferably Thai birds, with serranos an

            acceptable substitute (though I've used sweet Fresno chiles

            in a variation I'll describe below), cut into thin circles

Cilantro    for garnish

Instructions:

-------------

Pour the lime juice on the chicken and let stand while you prepare the

rest of the soup.  In a medium saucepan, place the coconut milk, lemon

grass, grated lime peel, galanga or ginger, and (optionally) chiles.

(The optional part is that if you don't want the whole dish to taste

spicy, add the chiles later; the earlier you add them, the hotter the

resulting dish.) Bring the coconut milk to a simmer.

When the soup is simmering, add the lime-soaked chicken pieces and stir

to distribute them.  Reduce the heat so the soup stays just below a boil

and cook for 12 to 15 minutes, or till the chicken pieces are finished

cooking.  Remove from heat and serve immediately with fresh cilantro

leaves for garnish.

Now, the *best* way I ever had this soup was with pieces of fresh

grouper instead of chicken.  I also added slices of kumquats instead of

the ginger, and used the sweet Fresno chiles instead of Thai birds.  We

also served it over Vietnamese rice noodles.  Was it southeast Asian or

Caribbean?  Who cares, it was wonderful.  If you can't find grouper,

it'd be good with any tender, delicate white fish -- sole, maybe, or a

very fresh sea bass, or maybe little chunks of monkfish.  I believe I've

had this with shrimp as well.  (Grouper, BTW, is a type of fish common

in the Caribbean and, if I recall, in other warm-water parts of the

world; the flesh is very white, very tender, and quite delicately

flavored.  I've seen it in one Asian grocery store in the Bay Area, as

well as in the Bahamas, so I'd guess that Gulf Coast netters should be

able to find it readily.)

Notes:

------

1.  Galanga is similar to ginger, an edible rhizome available in most

Asian groceries.  If not available fresh, you can usually find it

frozen.  (Well, this is the SF Bay Area; if you can't find it at Tin Tin

or the New Castro Market, you have to have friends smuggle it in from

Bangkok for you...  Other parts of the country may vary.)

2.  Chile peppers add a lot to the dish; I've had it so hot that I could

barely eat it, and I've had it completely smooth, sweet and mild.  I

like it in the middle.

3.  Lemon grass adds a lot to the flavor and aroma, but as near as I can

tell it isn't edible unless you puree it.  (If there's sufficient

demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat

around the slices of lemon grass and ginger.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: arielle@taronga.com (Stephanie da Silva)

Posted by Tamar More based upon an ingredient list

THAI CHICKEN COCONUT SOUP

=========================

Ingredients:

------------

3-4 cans  coconut milk (make sure it's the unsweetened kind)

3 tblsp   chopped scallions

1-3 tsp   lemon grass

cilantro  (preferably fresh. I sometimes leave this out.  Niels says

          that's defeating the whole point, but I think it still comes

          out great)

tofu      cubed into smallish pieces.

chicken   also cubed to bite size.

mushrooms

1 carrot  grated

juice from loads of limes (8? i can never put in enough)

serrano chillies (or any other hot chili pepper, again preferably

fresh, but powdered will do)

1 tsp     galanga powder

Instructions:

-------------

Heat the coconut milk in a pot.  Add everything else.  As the lemon

grass is inedible, put it in a tea ball and immerse the ball in the soup

so you can retrieve it later.  Cook until the chicken is done and the

soup is hot (30 minutes?).  Taste to see if it needs more limes (it

always does) or more hot peppers (it's better to start mild and build up

to the desired level of spicyness).

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

From: jef2f@livia.acs.Virginia.EDU (Adam Finkelstein)

VIETNAMESE PHO (CHICKEN/NOODLE SOUP)

====================================

Chicken Broth:

--------------

Slowly cook whole chicken or 2 with some ginger, scallions onion carrot

few cilantro leaves covered with h20 until its reduced by half.  Ours

takes 2 days (48 hours no shit).  Save worthwile meat from chicken,

strain broth pressing out all cooked down ing.  through strainer or

sieve,chill in fridge to facillitate fat removal the next day.

Buy rice sticks from Asian grocery (1 lb is good for 4 people) and Nuoc

maum (sp) sauce.  I perfer lighter sauce to the darker pastis sauces one

can get - rule of thumb for this is to buy the most expensive bottle

(they are around 3.50 or so.)

Further Ingredients:

--------------------

1 ginger root

hot chiles

Fresh Basil

1 white onion

Fresh cilantro

Bean Sprouts (mung)

Cucumber

lemons or limes

vineger

Garlic

Cook noodles until done (2-2.5 min) in broth.  In big bowls serve

noodles & broth.  Garnish with sprouts, basil, cucumber(julienne),

lemmon/lime, cilantro shredded cooked chicken fom broth vinegar soaked

raw onion rounds.

Each diner adds as much or as little of following sauce (start out

slowly and add as you see fit):

1/4 cup nuoc maum sauce

1 cup h20

2 tbs lemon/lime juice or vinegar

1/4 tsp sugar ( i usually don't add)

2 tbs minced ginger

1-10 ground hot chiles

2-4 cloves minced garlic (i use 4)

1/4 teaspoon minced fresh cilantro leaf>

This is a great meal!  Some use thinly sliced beef added right after hot

broth & noodles, soup cools beef cooks - a nice change from chicken

Notes:

------

Get best possible chicken (free range is worth extra $ for this meal)

Can eat for a day or two. Stuff keeps in fridge.

Craig Claiborne has good section on this in "Craig Claiborne's Favorites

vol 2" pp.395 Entitled: "Hot summer, hot soup"

Daftar Laman

text jaln

English Test

Wednesday, November 22, 2006

Peanut Butter Soup

Cabbage Soup ("Of Cabbages and Cod")

COLLECTION: Bean Soups

Contents

Vegetable Soup

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