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Results 61 - 70 of 459 for 1920s bisque
Place celery root and potatoes ... Adjust seasoning. Serve garnished with scallions. Serves 4. This is from the Southwest. The bisque is wonderful!
Combine water, celery, potatoes, onion, salt and pepper in large saucepan; bring to boiling. Lower heat; simmer, covered, stirring ...
In a 4 quart pot, ... into each bowl, along with a dash of red pepper and a dash of Angostura bitters. Spoon in oysters and bisque. Serve hot.
In large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Heat to boiling; reduce heat and boil gently, ...
Saute onion and garlic in butter in a medium saucepan until soft but not browned, about 5 minutes. Add tomatoes, breaking them up as much ...
66. CLAM BISQUE
Saute onions in butter until golden brown. Stir in flour. Add liquid from clams (1 cup). Add bottled clam juice and seasonings. Stir and ...
Melt Crisco in pan, add celery, onion and carrot until cooked tender. Stir in flour, season salt and pepper. Mix Lipton soup and water. Add ...
Cover salt pork with water in large saucepan. Bring to boil. Reduce heat and simmer 5 minutes. Drain and rinse under cold water. Pat dry. ...
Melt butter in heavy, large saucepan over medium-low heat. Add onion and cook until transparent, stirring occasionally, about 10 minutes. ...
In 2-quart saucepan, cook celery in butter until tender. Add cream cheese and milk; stir over medium heat until cream cheese is melted. Add ...
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