|The Martha Stewart Living Cookbook|
|by Martha Stewart Living Magazine|
Ten years ago, Martha Stewart made cooking a primary focus of her bold new magazine, Martha Stewart Living.
1 - 10 of 15 for anchovy soup
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The original version ... recipe we've substituted anchovy paste and soy ... stock in a soup pot. Bring to ... with freshly chopped parsley or cilantro.
Use only part of onions but all the seasoning. Place all ingredients in electric blender or mixer. Mix well, until smooth and creamy. Store in ...
This thick and ... 2. In large soup pot or Dutch ... thoroughly. Season with salt and pepper. For 2 servings, half the recipe. For 8 servings, double the recipe.
Microwave spinach until ... blends smoothly with soup. Add sauce ... turn after 5 minutes and 10 minutes. Let stand 5 to 7 minutes before serving. Serves 4.
Place all ingredients except salad oil into blender or mixing bowl; mix well. Slowly drizzle oil into mixture. Dressing should be thick. Serve on ...
In small skillet ... pepper mixture, canned soup and beans to ... with salt and black pepper to taste. Add lemon juice. Sprinkle with anchovies, if used.
Cream anchovy paste and softened ... dill in butter until tender. Add soup and sour cream. Heat and stir occasionally. Serve sauce over fish. 6 servings.
Mix in blender until perfectly smooth. Good as a dip for raw vegetables or as a salad dressing with Romaine lettuce and croutons.
Saute onions in olive oil. Add veal and brown. Add tomatoes, celery, and potatoes and simmer together until done. Season to taste. Cook lentils ...
Rinse mussels under ... Place in a soup kettle with white ... If using salted anchovy, split it ... with minced parsley and serve immediately. Serves 6.
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