this chicken soup tastes better on the second day, so make it ahead of time if you can. a little curry might be added unless a curried dish is served in the same meal. the real trick is to saute vegetables first and then proceed to make the soup. this, by the way, is a chef's secret for making superb soups. save the rest of the chicken (fowl) for salad for another meal. supu ya kuku may also be made when there is leftover chicken available. in that case use four chicken bouillon cubes following given method without the fowl, but use 2 cups of diced chicken instead of 1.
this is a loose meat sandwich that is greater than the sum of it's parts. i grew up eating these in mt. airy ( mayberry) n.c. best served with creamy coleslaw and a thick slice of tomato both in the sandwich. it's an nc thing.
my young son invented this when he was in kindergarten. he loves ants on a log, but we were out of celery. a reasonably dexterous 5yo can make his/her own snack with a little supervision. this serves one young child.
the traditional asian flavors of ginger, sesame oil, rice vinegar and soy sauce set the stage for edamame and corn in this chilled salad. adapted from a recipe in the complete soy cookbook by paulette mitchell, macmillan 1998
i'm sick of getting american sangria that's just wine and grape juice. after two years in madrid and literally hundreds of bars surveyed throughout the country (in the name of cuisine of course) this is the receta that i've come up with. since they don't
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