|The Family Gourmet|
|by Frances Osborne|
This complete cookbook covers your meal from beginning to end: from appetizers to desserts, from simple to complex, gourmet to home-style.
1 - 10 of 7,860 for v8 juice soup
Grind day-old bread ... sauce or tomato soup, and repeat ... tender. If you use tomato sauce rather than tomato soup, add a teaspoon catsup to the mix.
Sauté the finely ... add condensed mushroom soup and curry powder ... sour cream, a few drops of lemon juice, and a dash of tabasco. Serve over hot rice.
Brush goose with ... and roast until juices run clear when ... sauce down the center. Garnish with parsley. Serve accompanied by extra sauce for the table.
In a large ... dish, blend onion soup mix, lime juice, water, garlic ... minutes or until done. Serve with marinade sauce. Makes about 6 dozen appetizers.
Cut pork into ... wine and ginger juice for 15 minutes. ... (see below) and soup stock. Bring to ... fried pork and pineapple. Mix well. Serve while hot.
Saute onion and ... transparent. Add tomato juice and next 4 ... simmer 10 minutes. Garnish with lemon slices and celery leaves, if desired. Yield: 10 cups.
Brown meat and drain. Add to juice. Dice vegetables to juice. Simmer until vegetables are tender. Amount of vegetables will vary with individual taste.
Saute onion and celery ... a Dutch oven until transparent. Add tomato juice and next 4 ingredients. Bring to a boil and simmer 10 minutes. Makes 10 cups.
Saute onion and ... transparent. Add tomato juice and next 4 ... minutes. To serve, garnish with lemon slices and celery leaves, if desired. Yield: 10 cups.
Combine all ingredients, ... Cook balls in soup or in boiling ... Sprinkle with lemon juice, salt, oregano ... temperature. Serve garnished with chopped parsley.
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