|The American Chef|
|by Chef Scott Berg|
Scott Berg has been a chef for twenty-nine years; he knows first hand the difficulties in deciphering a cookbook.
1 - 10 of 49 for mrs grass soup mix
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Thaw frozen spinach ... in medium bowl, mix thoroughly. Chill for at least 3 hours. Serve. Makes 2 1/2 cups. May also add a little chop of garlic clove.
Blend all ingredients. Cut out the center of a round loaf of rye bread (forming a "bowl"). Take the cut portion of bread and tear into cubes. Put the ...
Place in crock pot and cook all ingredients on low for 12-16 hours. Break meat apart after 8 hours. Serve on a Kaiser Roll.
In small mixer ... Add remaining ingredients; mix well. Cover; chill. ... vegetables or Krunchers! potato chips. Refrigerate leftovers. Makes about 2 cups.
Melt butter in ... broth, French onion soup mix, sliced water ... bake at 350 degrees for 45 minutes to 1 hour or whenever rice is cooked. 6 to 8 servings.
Put in paper toweling to absorb moisture. Mix together and keep refrigerated. Best if made 1 day ahead. Serve with rye bread.
Mix together several hours ahead. Wonderful dip. Family loves it.
Mix together chili sauce, water, and soup mix. Place brisket ... slice against the grain. Sauce can be poured over brisket or served on the side. Serves 6-8.
Mix ingredients together and chill for 3 hours. Cut bread into bite size pieces to use with dip or hollow out the bread and place dip inside.
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