|James Mcnair's Soups|
|by James McNair|
Whether served piping hot to warm up a frosty midwinter day or chilled to offset the hot summer doldrums, soup is one of our most comforting and s...
1 - 10 of 17 for rivals
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Remove meat from ... sprinkle in the rivals. Stir constantly ... the chicken meat. Add corn and chicken meat mixture to the chicken broth and serve hot.
RIVALS: Stir with ... and shake rivals into soup. Cook for 20 minutes with lid off. Simmer, stir frequently. (Must use Rivals as this thickens the soup.)
Cook diced potatoes ... two forks. Drop rivals, which are ... stone into boiling potatoes, stirring to prevent packing. Cook 5 minutes, with kettle covered.
Preheat oven to 350 degrees. Grease four 9 x 14-inch cookie sheets, or line with waxed paper. Set aside. Beat egg whites until foamy and stiff. Add ...
Cook potatoes, celery, ... salt] to make rivals. Tear off ... boiling mixture. Cook 10 minutes more. Add butter, milk, and pepper. Simmer, serve and enjoy.
Melt together in double boiler: 15 oz. Eagle Brand milk 2 tbsp. butter 1/2 tsp. salt
In medium bowl ... pea. Sprinkle the rivals slowly into boiling ... but gently reduce heat to medium. Cover and simmer 8 to 10 minutes. Serve immediately.
Put fryer in large pot with water, celery, onion and seasonings. Cook 1 hour, until tender. Remove chicken and cool. Pull meat off bones and put back ...
Cut egg in ... Slowly stir in rivals in hot broth. ... to low; simmer until thickened and rivals are done. Serves 6 to 8. Can add 1 small can of chicken.
Cook potatoes and ... You will need to add water, cook until egg rival is not doughy. Add some milk and butter. It burns easily so stir most of the time.
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