|The Joy of Cooking: Volume 1|
|by Marion Rombauer Becker|
These revised and enlarged editions are available for the first time ever in mass-market editions, the "Joy of Cooking" Vol.
Results 1 - 10 of 655 for pure soup
This is a basic recipe; herbs such as fresh basil, oregano and thyme may be added for variation. In a blender or food processor, process garlic and ...
This recipe is ... 3-4 minutes; add soup and sauce. Cook ... are done and serve over rice. Either of these dishes can be prepared in advance and frozen.
Put hamburger in a large kettle and brown. Break up by stirring. Pour off excess grease. Add diced celery, onion, carrots, green and red pepper. ...
Place peas and ... to make sure soup is not scorching. ... soup to the desired consistency with broth or milk. Heat the soup before serving. 8 servings.
Combine celery, onion, broth, soup mix and carrots ... simmer for 20 minutes - cool - puree - stir in cream and chill and serve cold or heat to a simmer.
Cook zucchini and ... amounts at a time. Stir in crumbled bacon bits or ham bits. Serve hot. Much like split pea soup, except less calories and not chalky.
NOTE: Reserve thin, center cut mushroom slices and small sage leaves to use as garnish. 1. In a two quart saucepan combine olive oil, onion, celery, ...
Saute onions in ... saucepan for heating soup until hot (slowly). ... decorative green-white bowls and garnish with sprigs. Serve hot or cold. Serves 2-4.
Saute carrots for 5 minutes in butter without browning. Add onion and saute 3 minutes more. Add stock, bay leaf, basil, sugar, nutmeg and rice. Cover ...
Preheat oven to ... with onion recipe soup mix over medium ... onion recipe soup mixes. ** Country style spareribs can be used, but baby back ribs are best.
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