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Results 111 - 120 of 459 for 1920s bisque
Melt butter in a medium saucepan over medium heat. Add next 6 ingredients. Cover and cook until light brown, about 20 minutes. Mix in stock ...
112. CREAMY TOMATO BISQUE
Saute onion, celery and garlic in butter in medium saucepan. Stir in flour and seasonings. Cut up tomatoes; stir in tomatoes and juice, ...
In a large heavy saucepan, ... chicken stock. Bring bisque gently to a boil, taste ... serving with the curried sour cream and chopped parsley.
114. EASY CRAB BISQUE
Combine soups, milk and cream. Stir in crabmeat. Cook over low heat until almost boiling, stirring often. Add sherry just before serving. ...
115. DAD'S SEAFOOD BISQUE
Melt butter in large pot and lightly brown minced onions. Stir in flour until smooth and bubbly. Slowly stir in clams with juice and clam ...
Melt butter in large stock pot. Saute onion, celery and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly. Add ...
Saute onion in butter. Blend in flour and nutmeg. Gradually add milk and water; cook, stirring constantly until thickened. Add process ...
Melt butter in a large saucepan. Add celery, onion and carrots and saute until tender. Stir in flour. Cook 2 minutes, stirring constantly. ...
An exotic mix of spices, herbs, vegetables, apples and chunks of shrimp and scallops. In a 6 quart pot over medium-high heat, heat oil. Add ...
1. Melt butter in a large saucepan over medium low heat. Add scallions. Cook 2 minutes. 2. Add garlic, green pepper, parsley and basil. ...
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