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Results 1 - 10 of 18 for olive garden soup
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1. Heat butter/butter and oil in Dutch oven. Saute carrots, onion, celery and garlic 5 minutes. 2. Peel tomatoes; cut in half crosswise. Place a ...
Soften gelatin in cold water. Bring soup to boiling point. ... of ingredients. Chill in a mold, or in a long rectangular dish to cut in squares to serve.
Saute onion in oil; add garlic, water, vegetables and seasonings. Bring to a boil; reduce heat and simmer, covered 1/2 hour. Add pasta and beans. ...
In a large kettle, heat butter and olive oil over medium-high. ... minutes. Just before serving, top each bowl with one or two croutons. Yield: 8 servings.
VEGETABLE 1: Thinly ... mixture, cooked Macaroni, olives, and soup. Cover; refrigerate ... VEGETABLE 2, MACARONI, CHEESE. It will give you many variations.
Brown ground beef ... cooked spaghetti and olives, mushroom soup, oregano, salt, ... dish and top with grated cheese. Bake at 350 degrees for 30 minutes.
Combine ingredients; shake until blended and chill. Keep in refrigerator until ready to serve. To prepare this salad: Break lettuce into chunks. ...
Simmer the yams, ... and garlic in olive oil until onions ... tender crisp. Stir in yam puree; add seasonings. Top each serving with chopped watercress.
In a large kettle, heat butter and olive oil over medium-high. ... 3 minutes. Just before serving, top each bowl with 1 or 2 croutons. Yield: 8 servings.
Combine, cover and chill at least 4 hours. Serves 6.
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