Results 1 - 10 of 23 for danish soup

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Boil all slowly 1 hour. Serve with croutons or chilled with whipped cream.

Break cauliflower into flowerettes. Boil in chicken broth until tender. Remove from broth and mash with fork. Save broth. Melt butter. Saute celery ...

Boil chicken in ... the eggs one at a time. Drop dumpling batter by almond-sized spoonsful to briskly boiling soup. Cover. Simmer 1 or 2 minutes. Serve.

Melt butter in ... after each egg. Drop by spoonful into soup. Cover and leave for 20 minutes. Makes about 15 dumplings. Don't boil soup with the dumplings.

Mix first 5 ... Drop carefully into soup, cook 1/2 ... reheat until piping hot. Serve with toasted pumpernickel, rye bread or melba toast. Makes 6 servings.

Boil chicken pieces ... Add to hot soup, 1/2 tablespoon ... Or They Will Go To Pieces. Cover soup and leave until dumplings are firm (about 15 minutes).

Chop bacon and fry until crisp. Drain off as much grease as possible. Add chopped onions and saute until lightly brown. Add rest of ingredients and ...

Bring all but vegetables to a boil. Reduce heat and simmer for 1 1/2 hours. Bone chicken. Add vegetables and chicken meat to broth. Simmer until ...

Let patty shells ... slightly. Blend in soup and sherry. Simmer ... least 4 inches below heat. Garnish with extra sauteed mushrooms, if desired. Serves 6-8.

Preheat oven to ... Stir mixture of soup and sour cream ... over chicken. Bake for 45 minutes. Serve with green vegetables and wild rice. Yield: 8 servings.

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