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(Photo by: www.thegardenpalette.wordpress.com)

 

SERVES: 4

 

INGREDIENTS:

2 teaspoons salt

2 tablespoons flour

1/8 teaspoon black pepper

1 pound beef for stew, cut into 1-inch pieces

1 tablespoon vegetable oil

1 can beef broth

1/2 cup water

1/2 teaspoon dried thyme leaves, crushed

1 bay leaf

3 medium carrots, cut into 1-inch pieces (about 1 1/2 cups)

2 medium potatoes, cut into quarters

Posted by: / September 15, 2010 / No Comments

(Photo by: www.neelscorner.com)

 

Yesterday, I posted another way to make French onion soup. The recipe below does not require French bread or hot sauce.

 

Which recipe do you prefer?

 

SERVES: 6

 

INGREDIENTS:

1/4 cup of butter

4 large onions, sliced into large pieces

1/4 teaspoon black pepper

1/2 teaspoon sugar

1/2 teaspoon salt

1 tablespoon flour

6 cups beef broth

1/2 cup of white wine

12 tablespoons shredded Swiss cheese

Posted by: / August 26, 2010 / No Comments

 

SERVES: 4 to 6

 

INGREDIENTS:

3 cups water (or vegetable broth)

1 teaspoon salt

½ teaspoon pepper

1 bay leaf

1/8 teaspoon basil

28 ounces tomatoes (1 large can)

Posted by: / June 28, 2010 / No Comments

SERVES: 6


INGREDIENTS:

1/2 teaspoon butter

1 cup chopped onion

½ cup chopped celery

½ cup chopped carrot

1 medium garlic clove, minced

1 pint tomatoes, canned or fresh ripe

4 cups of chicken broth

1 teaspoon thyme

1 teaspoon tarragon

½ teaspoon pepper

1 teaspoon salt

6 medium potatoes, peeled, cut into bite size pieces, boiled

4 cans clams (6-1/2 ounces)


INSTRUCTIONS:


In a large pot of Dutch oven, brown the onions in the butter.


Add the celery, carrots, garlic and sauté for 5 minutes.

Posted by: / June 16, 2010 / No Comments
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