|by James Peterson|
The follow-up to his James Beard award-winning Fish & Shellfish, James Peterson's newest book, Vegetables, will be the most authoritative book on ...
Results 1 - 10 of 95 for mixed vegetables soup
Result Page: 1
Combine the above ingredients and shape into meatballs. Bake until browned or you can fry this in a little fat until nicely browned. Transfer to ...
Dissolve bouillon in ... proof bowl. Add mixed vegetables and spices. Microwave ... bowl. Stir twice. Mix flour and 1/2 ... cheese, stirring to combine.
Combine broth, potato and carrot in a saucepan; bring to a boil. Cover. Simmer 30 minutes. Add remaining ingredients. Cook 5 minutes more. 4 ...
Dice all ingredients ... and freeze. Cook soup bones, or use ... of frozen soup mix, 1/2 cup ... cooking, also some pepper and some leftover diced potatoes.
Cook the ground ... aside. If frozen vegetables are used cook ... taste with 1 cube beef bouillon. Cook 10 minutes between low and medium heat. Serves 6.
In saucepan, melt ... brown. Stir in vegetables and saute a ... smooth. Sprinkle with parsley and serve with saltine crackers. Makes 6 2/3 cup servings.
Add no water. ... into sterilized jars. Put in hot water bath for 1 hour. Makes 14 quarts. Can use in hot dishes or add 1 pint of canned tomatoes for soup.
Cook vegetables about 7 minutes ... greased dish. Pour soup over top. Place ... top. Sprinkle stuffing mix on top. Melt ... Will be slightly brown on top.
Brown beef. Drain. Mix ingredients, saving half ... noodles. Bake 1 hour at 350 degrees or until vegetables are tender. Serve on top of the remaining noodles.
Cook vegetables 5 minutes. Drain. Mix mayonnaise, soup, cheese and ... moistened with butter. Bake at 350 degrees for 30 minutes. Can be fixed the day before.
Result Page: 1
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