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Results 61 - 70 of 70 for cold tomato soup
1. Peel carrots and slice in large bite size pieces. 2. Steam carrots until stiff but firm. 3. Mix together remaining ingredients and stir ...
Combine chopped tomatoes with juice and corn. Stir in hash. Mix well. Add enough water to cover ingredients. Simmer about 30 minutes or ...
Bring above ingredients to a boil. Pour over 2 cans drained carrots and one small chopped onion. Let set at least 2 hours and serve cold.
Mix all ingredients and pour over cooked carrots. Chill at least 12 hours before serving, to blend flavors.
Combine all ingredients. Place in container with cover for 24 hours in refrigerator. Serve cold.
66. COLD CARROTS
Bring soup, vinegar, mustard, pepper and onions to boiling point and pour over cooked carrots. Chill at least 24 hours.
Chop coarsely, the half cucumber, half of pepper and 1 tomato; blend at high speed ... cucumber, half pepper and tomato and add at serving time.
Heat the oil in the pot. Brown the meat. Add the vegetables and continue to saute for another five minutes. Add the stock, barley, salt, ...
Bring soup, oil, vinegar and sugar to a boil. Pour over the carrots, pepper and onion. Marinate overnight.
Brown ground beef with celery and add the remaining ingredients. Cook for 40-45 minutes.
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