Sentences with phrase «large bowl of this soup»

Perepilichny had enjoyed a large bowl of soup containing sorrel, a popular Russian dish.

This recipe will make enough for about four large bowls of soup.

Notes: makes four large bowls of soup, and takes just about 25 minutes to make.

I had a large bowl of this soup in the fridge and ate it over several days, and it just kept getting better as the flavors blended over time.

We each had a large bowl of soup and I froze enough for 6 more bowls.

Even when their soup bowls were steadily drained, those who were seated in front of a large bowl of soup were less hungry.

Not exact matches

Using a large cup or mug ladle half of the soup into a bowl and set aside.

The recipe made a large pot of soup that would be enough for about eight bowls.

Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa.

This recipe will make a large pot of soup - about 4 - 5 large bowls.

In a large bowl, combine, chopped chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk and instant rice.

Evenly distribute the mung bean vermicelli and / or cooked noodles at the bottom of a large soup bowl.

A large bowl of this hearty lentil soup is enough to feed the hungriest person!

Pour the pureed soup into a large bowl, and continue blending portions until all of it has been pureed.

You've gone and read my mind... if only you could beam me up a bowl of cassoulet — ala Star Trek... I'm in desperate need of a bowl, or even a cup, just a large soup spoon really — that would do it!

Combine the ground beef, rice, onion soup mix, cheese, egg, black pepper and 1 cup of the vegetable juice cocktail in a large bowl

Serve large shallow bowls of soup with a bruschetta on top.

Combine hash browns, sour cream, cream of mushroom soup, shredded cheese, milk, onion, salt, pepper, garic salt, and melted butter in large mixing bowl, and stir well.

Enjoy this soup on its own, with your favourite seeded toast, or my favourite way is to place a large handful of baby spinach in the bottom of the bowl to get that serving of greens in.

Serve in large soup bowls topped with additional grated parmesan cheese and fresh chopped parsley for garnish and a side of crusty Italian bread or Rosemary Foccacia bread for mopping up the soup.

To serve ladle the soup into large bowls and top with the grated cucumber, coriander and chilli to taste, add a squeeze of lime and enjoy!

As long as you have a large pot and an immersion blender, you are just an hour away from a warm, comforting bowl of butternut squash soup.

You'll also need platters for the raw ingredients, a couple of soup ladles, large slotted spoons or wooden - handle wire dipping baskets (if you have them) for retrieving the cooked ingredients from the pan, and small bowls for the dipping sauces (optional).

Anyway, i then cooked up a separate batch of lentils (alone); dished out lentils into my bowl and added the soup on top — MUCH better, and I managed to save the large pot of soup!

Ø Chicken Tortilla Soup — a large bowl of our famous tortilla soup with rice and shredded chicken breast;

In a large bowl, combine cream of chicken soup substitute with green chili sauce.

Transfer all but 2 cups of soup to a large bowl.

In a large mixing bowl, stir together hash brown potatoes, 1 cup of French's ® Crispy Jalapeños, shredded cheese, onion, cream of chicken soup, and sour cream until combined well.

In a large mixing bowl, combine cooked green beans with 2 cups Cream of Mushroom Soup (the doubled soup recipe makes approximately 3 cups; start by adding 2 cups and add more, if necessary), Parmesan cheese, cheddar cheese, and about half of the crispy onions.

Usually, we will make a large batch of pureed soup so we can then freeze it in handy mason jar portions and enjoy a bowl on those cooler fall days.

For dinner, 3 cups of ww pasta with a mushroom tomato sauce for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sugar.

To keep your appetite in check, start lunch and dinner with a large salad or a bowl of broth - based vegetable soup.

Here's how the experiment worked: Researchers in the U.K. showed 100 adults a bowl containing either a small (10 - ounce) or a large (17 - ounce) serving of tomato soup, and asked them to eat the whole portion.

I'm looking forward to making a large bowl of morroccon lentil soup once its chilly enough outside!

I really enjoy a hot bowl of soup on a cold day and I generally make a large pot once a week.

Serve large shallow bowls of soup with a bruschetta on top.

Or you can do what we used to do in the days before the «Brake - Fast» bowl... put a full soup can or a large rock or brick in the middle of your dog's bowl for the same effect.

On the left, two bright pink pieces of fatty lamb floated in a large bowl of thick, mustard - colored soup.

Tuck a large piece of the bread into the top of the soup bowl, to cover completely, then add a little drizzle of figgy jus from your black mission fig brandy marinating jar.

Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.