|Leith's Step-by-step Cookery|
|by Prue Leith|
The reputation of Prue Leith and of Leith's School of Food and Wine for superb, accurate and thoroughly tested recipes is second to none.
Results 1 - 10 of 66 for continental soups
Result Page: 1
On top of stove, melt butter over low heat. Add turkey and onion, cook until onion is well blended and slightly thick. Add the potatoes, celery and ...
Roll chicken in ... Remove chicken. Combine soup, onion and ... Cover and bake at 375 degrees for about 30 minutes, or until chicken is tender. Serves 4.
Roll chicken pieces ... pan. Stir in soup, spices and ... at 350 degrees covered for 30 minutes, remove foil and continue baking for another 15 minutes.
Combine bread cubes, olives, sherry, onion salt, Worcestershire sauce and pepper. Cut steak into 6 serving pieces. Coat with mixture of flour, salt ...
Butter 2 quart ... Mix milk with soup, pour over chicken and broccoli. Sprinkle liberally with grated cheese. Bake at 350 degrees for 30 minutes. 4 servings.
In skillet, cook ... is tender. Add soup, water, parsley ... for 20 minutes. Stir now and then. Remove bay leaf. Serve over noodles. Makes 4 to 5 servings.
In skillet, brown ... butter. Stir in soup, water, parsley, ... uncooked rice. Simmer 10 minutes more or until liquid is absorbed. Stir often. 4 servings.
Arrange dried beef ... beef. Mix together soup, sour cream ... hours). Serve over hot buttered noodles or rice. Recipe may be doubled for 5 quart model.
Combine bread cubes, ... from oven. Combine soup, milk and ... before serving; or make and cook ahead; return to refrigerator or freezer and reheat to serve.
Brown chicken with ... browned. Stir. Add soup, water, parsley, ... rice, cover and simmer for 10 minutes, or until most of liquid is absorbed. 4 servings.
Result Page: 1
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