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Results 81 - 90 of 107 for kitchen bouquet potatoes
81. AUTUMN SOUP
Or 3 cups water and 1 can (28 ounces) tomatoes with liquid. In large saucepan cook and stir meat until brown. Drain off fat. Cook and stir ...
Saute oil, chicken, sausage, pepperonicini, and potatoes. Then add Kitchen Bouquet, chicken base, oregano, and ... Just before serving, add wine.
83. DRUNKEN STEW
Mix together and sprinkle with marjoram, thyme, salt and pepper. Bake at 350 degrees for 2 hours, covered. Stir occasionally to prevent ...
84. AUTUMN SOUP
Brown meat. Cook vegetables until done. Add tomatoes and serve. 6 servings. Calories 267, fat 14.7 gm, calories from fat 49%, sodium 1056 ...
Put water in large pan. Use potato water as part. Dissolve yeast ... about 45 minutes. Bread is done when it sounds hollow if tapped on the bottom.
86. AUTUMN SOUP
In large saucepan, cook meat until brown; drain. Cook onion with meat until tender. Add remaining ingredients. Heat to boiling. Reduce ...
87. VEGETABLE LOAF
Grind carrots, potatoes, and onion together. Add ... buttered casserole dish for 1 hour. Serve hot. Leftovers can be used as a sandwich filler.
Fill large pot half full ... onion, vegetables, and seasonings. When potatoes are done, add cornstarch (mixed with cold water) to desired thickness.
89. AUTUMN SOUP
Brown meat, onions, celery; drain off fat. Simmer 15 to 20 minutes with all ingredients. Add tomatoes. (If canned tomatoes use 4 cups ...
90. TASTY BEEF STEW
Steak should be cut into bite size pieces, rolled in flour and browned in greased skillet. Then combine all ingredients and bake at 350 ...
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