1 - 10 of 34 for heart vegetable soup
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To defat chicken ... sirloin in your soup pot until meat ... add remaining raw vegetables and stir to ... grated Parmesan cheese and toasted garlic bread.
Dip cutlets in ... with cheese slices and artichoke hearts. Prepare soup and pour over cutlets. Bake, covered, at 350 degrees for approximately 20 minutes.
Place spinach in colander and run warm water over to thaw, drain and then mix all of the above ingredients. Add Monterey Jack cheese on top and warm. ...
Wash chicken and ... with Pam. Combine soup, sherry, Worcestershire, ... hours or until chicken is tender. Excellent served with buttered, parslied pasta.
Rinse rice with ... top. Bake in 350 degree oven for 30-35 minutes. Served 6-8. (Recipe may be doubled.) May substitute a variety of other creamed soups.
Cut the leeks ... simmer until the vegetables are almost tender. ... leaves to the soup, and season ... parsley and serve hot with thin slices of black bread.
In Dutch oven, ... minutes. Prepare Creamette rotelle as package directs; drain. Stir into soup. Heat through. Refrigerate leftovers. Makes 12 servings.
Cook for 15 minutes, adding vegetables the last 5 ... recipe can be varied, use barley instead of noodles, any kind of vegetables, fresh or frozen, etc.
1. Cut leeks ... simmer until the vegetables are almost tender. ... leaves to the soup and season with ... hot with thin slices of black bread. Serves 4-6.
Squeeze all moisture from spinach; set aside. Drain artichokes, reserving 2 tablespoons of liquid. Then chop artichokes. Heat the above in 2 ...
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