Results 1 - 10 of 30 for roman soup

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Bring chicken broth to a boil. Beat eggs until thick. Combine with flour, cheese, salt and pepper. Slowly pour egg mixture into boiling broth, ...

Saute onions, garlic ... cheese and some broth before putting them in hot soup.) Add Parmesan cheese and parsley. Simmer 10-20 minutes. Yield: 4-6 servings.

Wash beans and ... cream and milk; mix. Add to the bean soup. Add vinegar and cook until soup comes to a full boil. Season with salt and pepper to taste.

In large saucepan, heat broth to boiling. Add spinach and return to boiling; reduce heat. Cover and simmer for 3-5 minutes or until spinach is ...

Wash beans and ... and milk; mix well. Add to the bean soup. Add vinegar and cook until soup comes to a full boil. Season with salt and pepper to taste.

Cook and stir bacon and onions in 3 quart saucepan over medium heat until onions are tender; drain. Stir in tomatoes, frankfurters, water, instant ...

Bring chicken broth to boil. Meanwhile, beat eggs until thick and smooth. Add flour, Parmesan cheese, salt and pepper to eggs and blend thoroughly. ...

Wash beans and ... 1 to 1 1/2 cups water or enough to make thin gravy. Add this gravy to soup and cook about 5 minutes longer. Salt and pepper to taste.

Cook and stir bacon and onions in 3-quart saucepan over medium heat until onions are tender; drain. Stir in tomatoes, frankfurters, water, instant ...

Brown beef and ... off fat. Add soups and water. Chill ... bake at 400 degrees for 40 minutes. Stir. Top with cheese and bake until cheese melts. Serves 6.

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