1920S Bisque - Recipes - Page 4

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Results 31 - 40 of 459 for 1920s bisque

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31. LOBSTER BISQUE

In large saucepan, combine all ingredients except lobster meat and sherry with rotary beater; heat through. Stir in lobster meat and ...

32. SHRIMP BISQUE SOUP

Cook shrimp first. Drain. Then mix with other ingredients.

33. CREAMY POTATO BISQUE

In a 5 to 6-quart ... Makes 6 to 8 servings. Follow directions for Creamy Potato Bisque, but stir in 1/2 pound sliced mushrooms with the stock.

34. LOBSTER BISQUE

Split the lobsters into halves and remove the sand sack. Then crack the claws. In a large pot, heat the oil over high heat and add the ...

35. CRABMEAT BISQUE

Serve with green salad and hard rolls. Serves 4-6. Mix all ingredients and heat; don't boil. Add sherry before serving in large bowls.

36. SALMON BISQUE

In saucepan, cook onion and celery in butter until tender, not brown. Stir in flour, dill weed, salt, garlic salt, Worcestershire sauce and ...

37. SEAFOOD BISQUE

Saute onion in butter in large saucepan. Add soups, sherry, milk and simmer. Garnish with parsley or cheese if desired.

38. CRAB MEAT BISQUE SOUP

Combine three soups. Mix sherry and cream with mixer or blender and add to soup mixture. Cook until almost boiling, stirring often. Add ...

39. EXQUISITE SHRIMP BISQUE

Combine all ingredients except shrimp in medium sauce pan. Cook on medium heat until near low boil. Add shrimp and reduce temperature to ...

40. ACORN SQUASH, APPLE AND GINGER BISQUE

Cut the squash into quarters or rings, removing the seeds and pith. Peel and cube the flesh. In a saute pan, heat the butter and saute the ...

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