|London Art of Cookery|
|by John Farley|
John Farley, formerly principal cook at the London Tavern, designed his 1811 "The London Art of Cookery.
Results 1 - 10 of 238 for tomato soup using tomato sauce
Cut bacon into bite size pieces. Chop up onion. Fry onion and bacon together until onion is tender and bacon is cooked thoroughly. Drain. Brown ...
Bring all to a boil, stirring often. Summer 30 minutes or until thickened a bit. Cool. Whirl in blender. Pour into freezer containers. Makes about 16 ...
In a large ... a runny cheese sauce). Soup base: In a ... Very unique flavor and texture. People will love this recipe. Will feed approximately 12 people.
Brown garlic and ... skillet. Stir in soup mix, water, tomato paste, tomato sauce, salt, pepper, ... degree oven for 30 minutes. Yield: 8 to 10 servings.
Cut the chicken ... garlic. Cut the tomato into cubes. Wrap ... the can of soup over the top ... degrees until the chicken is cooked through. Serves 4.
In hot oil ... stir in onion soup, water, tomato paste, sauce, salt, pepper, ... Repeat ending with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Make your own burritos and top with tomato sauce and then cheese sauce. Optional: Can use shredded cheese instead of cheese sauce.
Stir all ingredients into a casserole dish and microwave on High for 6 minutes or until sauce thickens slightly. (Stir once during heating.)
Saute meat, onion, ... milk. Microwave for 10 minutes after forming balls. Drain fat. Put in crockpot with sauce. Cook 4 hours. Makes 24 medium meatballs.
In saucepan, stir ... occasionally. Use to baste chicken, shrimp or vegetables during broiling or grilling. Serve with remaining sauce. Makes 1 1/4 cups.
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