|by Stephanie Alexander|
When the author began her journal in 1997, she was set to embark on a new adventure, the planning and opening of the Richmond Hill Cafe and Larder.
Results 1 - 10 of 19 for castle soup
Result Page: 1
Mix ground chuck, onion soup mix, pepper, water, ... meat and pickles on bun. Sprinkle tops with water. Cover with foil and heat 350 degrees for 7 minutes.
Mix ingredients and heat through. Serve on dollar rolls with dill pickle chips
Mix together: Spread on Pepperidge Farm Parker house rolls and micro just until warm. Pickles on the rolls are good but optional. Mixture makes about ...
Separate biscuits into ... beef, egg and soup mix. Add 1 ... with another biscuit round to make top, sealing edges. Bake in 350 degree oven until brown.
Brown and drain ground beef. Add both soups and simmer for ... and add Cheez Whiz. Serve warm on dollar buns with mustard and dill pickles. Yield: 2 dozen.
Brown beef, drain ... the fat. Add soup mix, stir. Add ... Heat oven to 375. Place a damp paper towel over the rolls, cover in foil and bake for 20 minutes.
Brown onion in ... grease. Add both soups and cheese. Heat ... soups and ground beef, make into patties). Fry in browned onion/butter sauce. Serve on bun.
Mix, spread 1/3 mixture on each package of rolls. Put a slice of dill pickle on each roll. Cover with foil. Preheat oven at 350 degrees. Bake 20 ...
Mix the raw beef, cheese, mayonnaise and soup mix. Form into ... Serve immediately or, if freezing, wrap tightly in foil and plastic wrap, sealing well.
Mix and spread thin on a cookie sheet with a lip. Bake at 350 degrees for 15 minutes. Put buns over top and bake another 5 minutes.
Result Page: 1
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