1920S Bisque - Recipes - Page 11

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Results 101 - 110 of 459 for 1920s bisque

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101. CRAB BISQUE

Melt butter in large saucepan. Stir in flour, salt and pepper. Add milk and chicken broth gradually while stirring over low heat until ...

102. CRAB-MEAT BISQUE

Put the first 7 ingredients and 1/8 teaspoon paprika in the blender and whirl until smooth. Add crabmeat and blend a few seconds. Bring to ...

103. CREAMED TOMATO BISQUE

Melt butter in large saucepan. Saute celery, onion, and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add ...

104. CRAB BISQUE

Saute scallions in the butter until softened. Blend in flour. Cook over low heat 5 minutes. Stir in milk and heavy cream and cook until ...

105. CRABMEAT CREAM SOUP OR BISQUE

Combine all ingredients. Blend until ... serve. If 1 tablespoon flour--as soup; if 4 tablespoons flour--as bisque over rice or noodles or toast.

106. CRAB-AND-CORN BISQUE

1. In 3 quart glass casserole, melt butter on HIGH 1 minute. Add chopped onion, pepper and celery, thyme and ground red pepper; cover with ...

107. CRAB MEAT BISQUE

Melt butter and onions, scallions, parsley, mushrooms and saute until soft about 5 minutes in saucepan. Heat 2 tablespoons butter, stir in ...

108. CRAB BISQUE

Saute onion, mushrooms and celery in butter. Add all ingredients except milk and crab. Simmer about 10 minutes, stirring to prevent ...

109. CRAB BISQUE

Combine water, sherry, onion, carrots, celery, garlic, lemon, peppercorns, bay leaves, shrimp shell and crab base in a stock pot and simmer ...

110. CRAB BISQUE

Melt butter, stir in flour, salt and pepper. Add milk and chicken broth slowly, stir constantly. Simmer until thickened. Add onion and ...

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