You are here: Recipes It > Recipes > Ethnic

Campbell Soup French Onion Soup

Ingredients
 

1 can condensed onion soup
1 can water
3 thin slices french bread
3/4 cup grated swiss cheese




 
 Advertisements
Preparation
 
In saucepan, combine soup and water; heat. In individual serving
bowls, place a slice of french bread, top with cheese. Pour in hot
soup. Broil until cheese is melted and golden brown.

 

 
Servings: 2

 

 

Also see ...

Canning Snap Italian Bean Pieces Green W
Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts an average of 2 pounds per quart. Quality: Select filled but tender, crisp pods. R (Upload by user)

Cannoli Siciliana
Sift the flour and salt into a bowl, make a well in the center, and add the wine and sugar. Work the flour into the center until you have a rather firm dough, something like noodle dough. If the dough is too crumbly add more wine, but do not let it become sticky. Place dough (Upload by user)

Carciofi Alla Giudia
Cut off half of each artichoke stems. Remove and discard all outer green leaves until you reach the white central cone. At this point, you will see that three quarters of the leaves are white and the tip of the cone is pale green. Slice off the green top. With a small k (Upload by user)

 Advertisements
Carciofi Bolliti Boiled Artichokes Italian S
This is an absolutely no fuss way to prepare artichokes, yet produces a delicious result. The original Italian recipe on which this is based uses three times the amount of oil specified below, but the lower fat version works fine. Have ready a basin of acidulated water. (Upload by user)

Carciofi Farciti Stuffed Artichokes
Rich and flavourful but very simple to prepare, stuffed artichokes make a good dinner party starter. They can be prepared well in advance and put into the oven at the last minute. Prepare 8 small artichokes as described above, cutting off at least a third of their tops. (Upload by user)

Caribou Stroganoff
Pound stew meat to tenderize. Good quality steaks will not need this. Dredge meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat for 5 minutes. Remove them; add meat and brown. Remove meat from pan. Add remaining flour to drippings in pan. Add Worceste (Upload by user)

Carpaccio Tony s fggt98b
S. POST OAK, HOUSTON PULIGNY MONTRACHET, 1977 OR 1978 1. Place beef in freezer until firm and in half frozen. Slice as thinly as possible.Refrigerate until needed.2.Make mayonnaise by preferrred method, or: place egg yolk in mixing bowl and add mustard, salt and pepper to t (Upload by user)

Carpaccio
Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing. While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley. Gradually whisk in olive oil by pouring in as a small stream. Add salt an (Upload by user)

Carrot Sauce
Coarsely chop vegetables and place with all other ingredients in a pot. Bring to a boil, reduce to a simmer and cook uncovered 20 minutes, or until all the vegetables are soft. Stir once or twice. Place small quantities in a blender and carefully mix until all the sauce is p (Upload by user)

Catfish Florentine With New Orleans Style Fr
[1] Marinate catfish in buttermilk and tabasco sauce for 1 hour (in refrigerator). [2] Dredge fish in mixture of cornmeal, flour and cajun spice blend. Let rest about 5 minutes. Fry fish in oil for 2 to 3 minutes per side. Set aside and keep warm. [3] For the s (Upload by user)
TAG: minutes, sauce, catfish, ,

Catskill Mountain French
The flour is an almost 3 cups go light on the measuring and watch the dough ball. Use the crispy (french) mode.     strongServings: 1/strong   (Upload by user)
TAG: french, ,

Almond Paste
Almond Paste
creamy waldorf salad
creamy waldorf salad
Creamy Fettuccine Alfredo I
Creamy Fettuccine Alfredo I
HUMMINGBIRD  CAKE II
HUMMINGBIRD CAKE II
Cauliflower Italiano
IN AN 8" SKILLET,COOK ONION AND GARLIC IN SALAD DRESSING TILL TENDER;ADD CAULIFLOWERETS AND 1/4 CUP WATER.COOK,COVERED,OVER LOW HEAT FOR 10 MINUTES.ADD GREEN PEPPER;COOK TILL CAULIFLOWER IS TENDER,ABOUT 5 MINUTES.STIIR IN REMAINING INGREDIENTS;HEAT THROUGH.SERVES 6 (Upload by user)
TAG: cauliflower, ,

Chai Po Russki Russian Tea
Combine fruit slices, cinnamon, cloves, and water in a large non aluminum saucepan; bring to a boil. Boil 5 minutes. Press mixture through a strainer, discarding pulp and spices. Add pineapple juice, sugar, and tea to citrus mixture, stirring well. Serve hot. Source: (Upload by user)

Chalupa
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved. NOTES: * A Mexi (Upload by user)
TAG: chili, chopped, chalupa, ,

Chapati Phulka
1. Put flour in a large bowl with half the water 2. Blend the two together until it holds. 3. Beat and knead well until it forms a compact ball. 4. Knead dough into it is smooth and elastic. 5. Set aside for 30 minutes. 6. Knead and divide dough into 4 to 6 parts 7. Roll eac (Upload by user)
TAG: knead, phulka, ,

Chapatis 2
Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl. Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic. Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 m (Upload by user)
TAG: chapatis, dough, ,

         
TAG: french, ,
Permalink--> In : Recipes  -  Ethnic