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Results 41 - 50 of 459 for 1920s bisque
Combine squash, apples, onions, herbs, salt, pepper, sugar, and chicken stock. Bring to a boil and simmer about 45 minutes. Puree mixture ...
Puree crab meat and soups in blender. Pour into saucepan; add other ingredients; heat at low temperature.
Saute shrimp with all ingredients except crabmeat and cheese. Cook 15-20 minutes, then add crabmeat and cheese. Cook 5 minutes more. Serve ...
In large saucepan, saute onion in butter until tender. Bring just to a boil. Reduce heat; stir in tomatoes, asparagus and nutmeg. Simmer ...
Melt the butter in a saucepan. Add the onion, carrot, salt and white pepper. Cook over low fire until soft, stirring often. Add the ...
Clean crabmeat. Place crabmeat and soups in blender or mixer bowl and mix well. Pour into saucepan, add remaining ingredients and heat just ...
Melt butter in large saucepan. Saute onions until soft. Stir in curry. Peel squash, discard seeds and chop coarsely. Add squash, apples, ...
48. BISQUE
In a heavy pot, melt butter. Stir in flour. Whisk for about 3 minutes. Add seasonings, milk, and half & half. Stir with a whisk until well ...
Make white sauce from butter, flour, milk and seasonings. When thickened, add cheese and sherry. Combine with thawed seafood. At this ...
50. BISQUE TORTONI
In a small bowl sprinkle the macaroon crumbs with the kirsch and set aside. In a medium-sized bowl whip the cream until stiff and beat in ...
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