|The Stinking Cookbook the stinking rose|
|by Jerry Dal Bozzo|
Garlic lovers, take note--here is a celebration of garlic and garlic cuisine made famous by San Francisco's most unique dining experience--THE STI...
1 - 10 of 69 for irish soup
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Wash, peel and ... hours. While the soup is simmering, wash ... soups which may be substituted for cabbage. Use soy sauce instead of salt as seasoning.
In a large saucepan, melt butter; add sliced onion and cook until tender. Add chicken broth, celery and 2 potatoes, sliced. Cover and cook 30 ...
Cover potatoes, onion, celery and carrot with water in large pot. Boil until potatoes are soft. Mash potatoes in pot, leaving some chunks. Mix milk ...
Place potatoes, celery, onions, water and bouillon in saucepan. Cook until vegetables are tender. Combine flour and milk until smooth; add to ...
Heat a 6 ... stirring constantly. Thicken soup with roux, whisking ... and other garnishes may include chopped prawns or diced lobster in place of bacon.
Melt butter in ... slowly to warm soup, stirring constantly. ... serving. Yield: 6 to 8 servings. Grated cheese and crisp bacon are also good to add to soup.
Melt butter in 3 cups water. Add onions and potatoes. Simmer covered until very soft. Mash with potato masher and add milk. Season to taste with ...
Great before a traditional Irish meal. Heat a ... constantly. Thicken the soup with the roux, ... green onions, and bacon bits as garnishes. Serves 8-10.
Melt butter in ... spices, sieve the soup if you like. ... tablespoon of evaporated milk and a good pinch of chives. Add hot soup, stir once. Delicious. Serves 6.
Bring water, salt ... meat; return to soup. Add peas; ... stir in yogurt mixture; adjust seasoning. Garnish with lettuce; serve at once. Yield 6 servings.
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