| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 71 - 80 of 459 for 1920s bisque
Saute celery, green pepper, and onion in butter in Dutch oven pan. Add soup and next 8 ingredients. Cook until thoroughly heated. Gently ...
In large pot, melt butter over medium heat. Add green onions and garlic and saute until tender. Add parsley, marjoram, celery soup and ...
Saute' celery, green pepper and onions in butter, in Dutch oven. Add soup, corn, half and half, milk, bay leaves, thyme, garlic powder, ...
Cook celery, onion, and carrots in chicken broth and let cool. Puree in blender and strain into soup pot. Puree corn in blender and strain ...
75. CLAM BISQUE
Melt butter. Add onions and ... clams. Heat slowly, Do Not Boil. After you have heated your bisque, add the lemon juice. Makes about 2 gallons.
Saute the onion in butter. Add flour and curry powder and cook for 2 minutes. Chop corn in food processor; add to onion mixture and cook 5 ...
In large pot, melt butter and add green onions and celery. Saute until tender. Add flour to coat vegetables and cook 2 minutes. Add chicken ...
Saute above ingredients in large pan. Cook until heated. Stir in 1 pound crabmeat and discard the bay leaves. Makes 10 cups.
In a saucepan cook the ... piping hot. Stir in parsley and serve. It is important to use fresh corn in this recipe to get a full-flavored bisque.
Take large soup pot, melt butter and add flour. Add onion and celery, cook until onion is clear. Add liquid stock, then add milk, bay ...
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables