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Avgolemono (Greek: αυγολέμονο or αβγολέμονο [1] literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. Avgolemono can be used to thicken soups and stews. Yuvarlakia is a Greek
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Chicken Parm Soup. All the taste of chicken parmesan in just one pot. A hearty soup that combines pasta, chicken, cheese and if you like, chunks of garlic bread, too. Get the Chicken Parm Soup recipe.
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In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook until browned, about 5 minutes. Transfer to a plate and set aside.
Khao poon is one type of Lao rice vermicelli soup [2] that is often made with pounded chicken, fish, or pork in coconut milk broth (or without coconut milk) and seasoned with common Lao ingredients such as fish sauce, padaek, lime leaves, galangal, garlic, shallots, Lao chillies, and fish mint. Different versions of the dish are also in ...
A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan (Knopf) and My Life in Recipes: Food, Family, and Memories by Joan Nathan (Knopf). After a seven ...
Fasolada (Greek: φασολάδα) or fasoulada (Greek: φασουλάδα) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".