ADVERTISEMENT
- Real Recipes from Real People -

ISO: J. Babin, Metairie, LA - re: Chicken Soup Base in Houston's Tortilla Soup

Misc.
Hello,

Here is what Minor's Chicken Soup Base looks like:
Miner's Chicken Soup Base

I've found it local at Sam's Club - you may be able to find it in a Costco or BJ's or one of your local grocery stores:

IN REPLY TO:

In your Tortilla Soup recipe, you call for 1/4 cup of chicken base....what is a chicken base?

J. Babin, Metairie, LA

MsgID: 1436682
Shared by:
In reply to: Recipe: Houston's Tortilla Soup
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Apricot Almond Buns
  • APRICOT ALMOND BUNS 4 3/4 cups all purpose flour 1 cup brown sugar, firmly packed 1/2 tsp salt 2 pkg yeast 1/2 cup milk 1/2 cup water 3 tbsp margarine 2 eggs 1/4 cup margarine, melted 1 cup chopped dried apricots 1/2...
  • Cajun Chicken with Fettucini
  • CAJUN CHICKEN WITH FETTUCINI FOR THE SAUCE: 1/2 cup (1 stick) butter 11/2 cups half-and-half 1/2 teaspoon Cajun seasoning 1/2 cup freshly grated Parmesan cheese ...
  • Slow Cooker Thanksgiving Dressing (1980's)
  • SLOW COOKER THANKSGIVING DRESSING 1 stick (1/2 cup) butter 1 cup finely chopped onion 1 cup finely chopped celery 1 (8 oz) can sliced mushrooms, drained 1/4 cup chopped parsley 1 1/2 to 2 teaspoons poultry seasoning 1...
  • Mongolian Beef
  • MONGOLIAN BEEF 15 green onion tops FOR THE SAUCE: 1 teaspoon chili paste with garlic 1/4 cup chicken stock 2 tablespoon dark soy sauce 1 pinch sugar 1 1/2 tablespoon dry sherry FOR THE BEEF: 1 lb flank or sirloin...
ADVERTISEMENT
  • Macaroni Shrimp Salad (using crushed pineapple)
  • MACARONI SHRIMP SALAD 3 cups uncooked macaroni 1 tablespoon oil 1 pound cooked shrimp, cut into pieces 2 cups mayonnaise 1/2 cup diced celery 1/4 cup chopped green olives 1 (4 ounce) can crushed pineapple, drained 1 t...
  • Big Chewy Oatmeal Raisin Cookies (with variations)
  • BIG CHEWY OATMEAL RAISIN COOKIES 2 sticks (1 cup) unsalted butter, softened but still firm 1 cup light brown sugar 1 cup granulated sugar 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powde...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: J. Babin, Metairie, LA - re: Chicken Soup Base in Houston's Tortilla Soup
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!