|Creme Fraiche Cookbook|
|by Martine Boutron|
Creme fraiche, an everyday dairy product for cooks on the continent, is now available in Britain.
Results 21 - 30 of 142 for 1 gallon soup
Use 3 electric roasters. Mix all ingredients and divide between roasters. Bake for 2 hours at 350 degrees. Last hour turn heat down to 250 to 300 ...
Cook broccoli and onion in water until tender. Add milk, cheese, flour, butter, and soup. Cook on medium heat until cheese melts and soup thickens.
1. Place "grape ... bottom of each soup cup. Add 1 ... broth. Keep the spinach separate from the broth until served. The spinach will turn the broth green.
Brown beef well ... salt, pepper, and soup and gravy base. ... pan. Slowly add 1 gallon hot water to ... Pan size: 18 x 26 inch roasting pan. Serves: 100.
Chop beef in small pieces and brown in pot. Salt and pepper to taste. After beef is browned add water, vegetables and chopped cabbage if desired. ...
In the top ... Add slowly to hot soup mixture, stirring constantly until mixed and thickened. Remove from heat and fold in crab. Serve. Yield: 3/4 gallon.
Melt butter. Blend with flour. Pour in milk, stirring all the time. Dice celery. Saute in butter. Add chicken base, celery, and blend together. Add ...
Mix in large stock pot. Simmer for 1 hour. Add 1/2 ... spatula.) Serve with slices of rye bread or crackers. Deer meat is a good substitution "Buck Turtle Soup".
Cover beans with ... beans to 2 gallons of water and ... simmer at least 1 1/2 hours until ... prevent sticking. Makes approximately 32 9-ounce portions.
Bring mushrooms and water to a boil; cook 15-20 minutes. Add boullion, salt, and pepper. Add milk, bring barely to boil. Melt butter; mix flour to ...
top of page