1920S Bisque - Recipes - Page 2

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Results 11 - 20 of 459 for 1920s bisque

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11. TOMATO BISQUE SOUP

In medium pan, simmer tomatoes, onions, salt, pepper, cloves, or allspice, and sugar for 10 minutes until paste. Melt butter in large pan ...

12. APPLE PUMPKIN BISQUE

It’s amazing when two ingredients intertwine so perfectly, that regardless of how hard the palate may try, it can’t coax them apart. That’s ...

13. TOMATO BASIL GARLIC BISQUE

Saute until onions are wilted but not brown in olive oil and butter. Add garlic and saute until tender. Do not brown or burn garlic or ...

14. PUMPKIN BISQUE

In medium saucepan saute onion ... minutes. Reduce heat to low and add cream. Gently heat bisque until hot. Season to taste with salt and pepper.

15. CRAB ARTICHOKE BISQUE

Combine first 8 ingredients in saucepan; heat thoroughly, stirring occasionally. Add crabmeat and sherry; stir in. Serve immediately.

16. SEAFOOD BISQUE

Drain clams, shrimp and crabmeat; ... together; add to bisque stirring constantly over medium heat, ... reheated gently. Makes 10 to 12 servings.

17. LOBSTER BISQUE

Mince the carrots and onion in a food processor. Mince the lobster meat. Melt half the butter in a large pot and saute the carrots and ...

18. TOMATO BISQUE SOUP

Bring crushed tomatoes and butter to a boil. Add baking powder and stir. Reduce heat and add milk. Heat through and serve.

19. LOBSTER BISQUE

Heat chicken broth, diluted with ... you have allowed bisque to sit, warm before proceeding. ... garnish with crackers. Serves 15 to 20 people.

20. SEAFOOD BISQUE

Some heavy cream may be used for a richer bisque. Melt butter in 2-quart ... well. Add seafood and heat slowly for 20 minutes. Yield: 4 servings.

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