"I feel a recipe is
only a theme, which an intelligent cook can play each time with a variation."
"When baking, follow directions. When cooking,
go by your own taste."
"Savory seasonings stimulate the appetite."
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good
"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers,
carrots... diced the onions, cut the garlic, marinated the meat, set the table,
lighted some candles & cleaned everything up, but, he, made the dinner."
"Give a man a fish and he has food for a day; teach him how to fish and you can
get rid of him the entire weekend."
"Did you ever stop to taste a carrot? Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie."
"We are living in a world today where lemonade is made from artificial flavors
and furniture polish is made from real lemons."
Alfred E. Newman
"Condensed milk is wonderful. I don't see how they can get a cow to sit
down on those little cans."
Total Search Results: 300
|1. CHICKEN AND VEGETABLE NOODLE SOUP |
In a 4 to 6-quart Dutch oven, combine water, chicken, bouillon, marjoram, pepper and garlic and bring to a boil. Reduce heat, cover and simmer 1 hour or until chicken is tender. Remove chicken
|2. CREAMY GREEN CHILE SOUP |
In a 3-quart casserole, combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap. Microwave on High for 3 to 4 minutes or until vegetables are crisp-tender. Add flour
|3. CHICKEN NOODLE AND VEGETABLE SOUP |
In a large saucepan, bring broth to boiling. Cut chicken into 1/2-inch cubes and add to broth. Add carrot, celery, chicken, rosemary, basil and poultry seasoning and bring to boiling. When br
|4. SWISS CHEESE AND VEGGIE SOUP |
In a medium saucepan combine frozen vegetables, onion, water and bouillon; bring to boiling and reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Transfer all o
|5. CABBAGE SOUP |
Boil first 9 ingredients together slowly for about 1 hour. Then add shredded cabbage and continue cooking for 1/2 hour or so.
|6. CURRIED ASPARAGUS SOUP |
In a medium saucepan, place the asparagus, broth and greens and bring to a boil. Cover, reduce heat and simmer slowly for 12 to 15 minutes or until the vegetables are very tender. Place the mi
|7. VEGETABLE SOUP |
In a large pot, combine the broth, water, tomatoes, onion, garlic, celery, carrots and seasonings. Bring to a boil, cover and simmer for 30 minutes. Add the corn, zucchini and parsley and cont
|8. CHILLED SUMMER SQUASH SOUP |
In a large saucepan, place all the squash. Add the onion, garlic, broth, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes or until the vegetables are very t
|9. PASTA AND CAULIFLOWER SOUP |
Break the cauliflower into its flowerets, cutting the bigger ones in halves or quarters so that all the pieces are about 1/2-inch in size. Put the oil in a soup pot along with the garlic, salt,
|10. ITALIAN-STYLE PORK SOUP |
Brown pork pieces in oil with onion and garlic. Pour off drippings. Sprinkle Italian seasoning, salt, basil, fennel and pepper over pork. Add tomatoes and water; cover tightly and simmer 1 ho
|11. BROCCOLI-CHEESE-NOODLE SOUP |
In a large saucepan, heat butter. Add onion and sauté for 3 minutes. Add water and bouillon cubes. Heat to boiling, until cubes dissolve. Add broccoli (chopped) and garlic powder. Cook for
|12. ITALIAN WEDDING SOUP |
Wash chicken; place in large pot with water and boil. Remove foam that forms. Add salt, pepper, onion, celery and carrots. Cook 2 hours or until meat is tender. Remove chicken and shred. Add
|13. CHICKEN NOODLE SOUP |
Place chicken in Dutch oven or deep kettle. Add water, onion, parsley, salt and whole black peppercorns. Cover and simmer for 1 hour. Remove chicken from broth. Cool and remove meat from bon
|14. CREAM OF CHICKEN SOUP |
Melt butter in saucepan. Blend in flour. Dissolve bouillon cubes in boiling water. Add with milk to saucepan. Cook, stirring constantly, until mixture thickens and boils. Cook and stir for
|15. CHICKEN SOUP |
Cook chicken in water until easily removed from bones. Debone and chop meat. You will need at least 2 cups of poultry. Pour water and all remaining ingredients into large Dutch oven or pan. B
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