Subscribe to be the first to learn about a new recipe. Sign up today!
Cook in a saucepan covered for 15 minutes: 1 lb. carrots, pealed and sliced 2 medium onions, sliced 2 stalks celery, chopped Puree in halves in a blender. Then add: 1 ½ tsp. salt dash white pepper dash nutmeg 1 ½ cups half and half Heat thoroughly in a double boiler.
Saute: 2 cups chopped onions 2 T. butter Add and simmer for 15 minutes: 3 ¾ cup sliced zucchini (about 4 medium) 3 cups chicken broth Add: Salt and pepper to taste 1/8 tsp. nutmeg dash of cayenne Puree in a blender and then stir in ½ cup sour cream
Taste of Home Magazine 1 POUND BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO ½ INCH CUBES 1 MEDIUM ONION, CHOPPED 1 ½ TSP GARLIC POWDER 1 TBL VEGETABLE OIL 2 CANS (15 ½ OZ EACH) GREAT NORTHERN BEANS, RINSED AND DRAINED 1 CAN (14 ½ OZ) CHICKEN BROTH 2 CANS (4 OZ EACH) CHOPPED GREEN CHILIES…
Bon Appétit | December 1996 In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin’s exceptional taste and texture. Pour a lightly chilled rosé with this colorful first course. Either a Rhône Tavel or a Provençal Bandol would be lovely. Servings: Serves 8. Ingredients Soup…
Ingredients 5 cups water 3 dozen chowder (quahog) or cherrystone clams, scrubbed 5 slices bacon, finely chopped 1 large onion (12 ounces), finely chopped 2 large carrots, peeled and finely chopped 2 stalks celery, finely chopped 1 pound all-purpose potatoes (3 medium), peeled and finely chopped 1/2 bay leaf 1-1/4 teaspoons dried thyme 1/4 teaspoon…