|by Joseph Aimar|
Anyone who has experienced fine French cooking knows that no meal is complete without its frozen dessert.
1 - 10 of 45 for homemade frozen tomato soup
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Brown ground beef and onion together in a large pot. Drain any fat from beef. Add garlic powder, onion powder, salt and pepper, to taste. Add ...
Cook ears of corn or thawed frozen corn in boiling ... avocado pieces, and tomato to corn. Add ... Refrigerate 1 hour. Serve cold. Makes 10-12 servings.
In an iron ... beef in large soup pot. In a ... mixture, slowly, to soup to achieve desired thickness. Add peas. Bring to a simmer and serve. 16 to 18 servings.
Combine all of the above ingredients and cook until the vegetables are tender. Makes a large kettle full (big roaster).
Cook ground beef until well done. Drain, set aside. Chop celery, onions, carrots, bell pepper. Mince garlic. Combine all in large stock pot. Add ...
Put meat, onions ... cook about 2 hours or until vegetables are done. Serve hot. Can be kept in refrigerator several days or frozen. Makes 6-8 servings.
Cook meat and ... cabbage, onion and tomato juice. Cook until tender. Add potatoes, frozen vegetables, cook slowly, ... barley and tomato soup. Heat under ... meat in small pieces.
Mix all ingredients together in large pot, add enough water or broth to cook vegetables in. Bring to slight boil; reduce heat; cover. Simmer for 4 to ...
Place plate boil, beef cubes, and soup bones in an ... Correct seasonings. Do not add extra water. Soup will thicken slightly. Freezes well. Yield 5 quarts.
Cook the meat ... In place of frozen vegetables, you can ... pots to make this amount. Serve with cornbread. Freeze the remaining amounts and enjoy later.
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