|New Methods of Food Preservation|
|by Grahame W. Gould|
Describes in detail those new and emerging food preservation techniques that are now, or soon will be, commercially exploited.
111 - 120 of 3,320 for vegetable soup
Cut meat off ... top of the soup. Add all vegetables, salt, bay leaf and peppercorns, marjoram and thyme. Cook until the vegetables are tender, about 1 hour.
Cook, covered, the ... carrots and mixed vegetables. Cook until ... minutes. Add chicken soup and cheese. Heat ... cooked, diced chicken." Yield: 4 quarts.
In 12 quart ... hour. Add frozen vegetables and butter. Cook ... chef) said the secret to a good soup is butter. Serves family of 12 and some to freeze.
1. Place all bones in a large soup pot. Add water ... shredded. Add frozen vegetable and tomatoes with ... added while cooking if necessary. Season to taste.
Brown ground beef; ... Stir in tomatoes, tomato sauce, water, frozen vegetables, onion soup mix and sugar. Bring to a boil. Reduce heat; cover and simmer.
Cook, covered, the ... carrots, and mixed vegetables. Cook until ... minutes. Add chicken soup and cheese. Heat until cheese is melted. Makes about 4 quarts.
Bring broth and tomato soup to a boil. Add frozen vegetables and boil 15 minutes. Add barley and boil 5 minutes longer. Add meat or chicken pieces if desired.
In large saucepan, ... tomato sauce, and vegetables. Bring to ... in Lipton noodle soup mix and chicken. ... vegetables are tender. Makes about 5 servings.
Meatballs: In large ... heat 15 minutes. Soup: While meatballs ... beef broth, undiluted vegetable soup and lima ... and simmer 10 minutes. Yield 8 cups.
In Dutch oven ... sauce, water, frozen vegetables, onion soup mix and sugar; ... and simmer 20 minutes. Makes 6-8 servings. This recipe is easily doubled
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