1920S Bisque - Recipes - Page 9

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Results 81 - 90 of 459 for 1920s bisque

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81. CRAB BISQUE THIRTY SEVENTH

From Elizabeth on 37th, one of Savannah's most popular restaurants. Melt butter over low heat in saucepan. Add minced onion, celery and ...

82. CRAB BISQUE SOUP

Blend soups, creams and seasonings to just boiling. Add crabmeat and reheat to just boiling. Remove from heat and add sherry.

83. CRAB BISQUE

Combine soups, milk, and cream. Stir in crab meat. Heat on low. Stir in wine. Sprinkle with chives. Delicious and easy.

84. CRAB BISQUE

Combine first 4 ingredients in saucepan. Heat thoroughly, stirring occasionally. Add crabmeat and wine; heat thoroughly. Yield 6 cups. When ...

85. CRAB BISQUE SOUP

Fill each can of soup with whole milk. Add crab, cook over medium heat, stirring occasionally. Then add sherry, cook until piping hot.

86. CRAB BISQUE

Mix together, heat. Serve with lemon slice.

87. CRAB BISQUE SOUP

Remove all cartilage from crabmeat. Put all ingredients except sherry in a soup pan and heat but do not boil. Stir in the sherry and serve ...

88. CRAB BISQUE

Combine first 4 ingredients in saucepan; heat thoroughly, stirring occasionally. Add crabmeat and sherry. Serve immediately. Yield 6 cups.

89. CRAB BISQUE

Combine butter, Half and Half and milk. Heat until butter is melted. Add parsley, pepper, onion, Old Bay and salt. Heat almost to a boil. ...

90. CRAB BISQUE

Heat all together until hot.

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