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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 ...
Simmer the yams, ... and garlic in olive oil until onions ... tender crisp. Stir in yam puree; add seasonings. Top each serving with chopped watercress.
Combine, cover and chill at least 4 hours. Serves 6.
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.
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.
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. ...
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.
VEGETABLE 1: Thinly ... mixture, cooked Macaroni, olives, and soup. Cover; refrigerate ... VEGETABLE 2, MACARONI, CHEESE. It will give you many variations.
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. ...
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