Results 31 - 40 of 69 for chicken romano soup

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Mix ground meat, bread crumbs, ... meatballs well. Cook chicken meat in 5 quarts water ... and meatballs. Simmer another 10 minutes. Serves 10.

While chicken is cooking in water (as for soup), cover and simmer about ... soup mixture. Add cheese and salt to taste. Cook 10 minutes longer.

Or use 1 (10 oz.) ... cup of the chicken stock over moderately high heat. ... well. Simmer the soup for 8 minutes, stirring constantly ... a slice of lemon.

Mix broth and ale in ... boiling. Gradually add Romano, whisking briskly. Slowly add ... minutes, stirring constantly. Remove from heat; serve.

Saute garlic in butter 2 ... tender (about 5 minutes). Stir tomatoes and basil into soup. Simmer 2 minutes. Serve with grated cheese. Serves 3 to 4.



Dip cutlet in egg and ... taste. Heat mushroom soup and milk. Layer as follows in 2 1/2 quart casserole. Chicken, soup mix, mushrooms, 1/2 ... with rice or noodles.

Stir soup and cream, add rice and vegetables and meat. Sprinkle with bread crumbs and Romano cheese. Bake for 30 minutes at 350 degrees.

Cook onion and garlic in oil until soft. Add water, tomatoes, sauce, rice and broth. Simmer 15 minutes. Stir in beans, green pepper and ...

Cook onion, celery and garlic ... a cup of chicken stock. Add pureed spinach, stir ... Add anise. When soup is right consistency, remove from heat and add oysters. Adjust seasonings.

Saute vegetable in a little chicken stock, add cooked spinach, cook ... until oysters curl. Season. Serve with thin slice of lemon floating on top.

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