81 potato soup crisp Recipes

olive oil, onion, chopped, yellow bell pepper, chopped, potato, peeled and diced, reduced-sodium chicken broth, corn (fresh or frozen ), fat-free half-and-half, turkey bacon , crisp cooked and cut into 1/2 inch pieces, chives

bacon, cooked to just crisp and crumbled drain off fat, unsalted butter, potato, peeled and cut into 1/4 inch dice, carrot, cut into 1/4 inch dice, stalk celery, cut into 1/4 inch dice, onion, finely chopped, shucked oysters , in their liquor, milk, light cream, chopped thyme, tabasco sauce, salt and pepper, chopped chives

freshly grated parmesan cheese, poppy seeds, watercress, butter, onion, finely chopped, potatoes cut into small pieces, milk, vegetable stock, low fat cream

celery rib, chopped, carrot, chopped, onion, chopped, fine-quality extra-virgin olive oil (preferably tuscan) plus additional for drizzling, winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes, boiling potatoes, peeled and cut into 1/2-inch cubes, whole fresh peperoncino (small hot italian green pepper) or 3/4 tsp dried hot red pepper flakes, coarse sea salt, boiling water plus additional for thinning, crisp amaretto (italian almond macaroon), finely crushed (2 tbsp)

cooked turkey (or chicken), bacon (fry crisp and drain) or 1/4 lb use cooked ham, crushed potato chips (plain ), pineapple chunks (19 oz can drained ), egg yolks, cream of chicken soup, cream of celery soup, milk, grated onions, pepper, cashew nuts

sausages, mixed beans, tomatoes or 400 g chicken soup, breadcrumbs, sunflower seeds, crisps or 30 g potato chips, salt and pepper

chicken broth, salt, freshly ground black pepper, potatoes, peeled and cubed, carrots, diced, diced celery, chopped onion, boneless, skinless chicken breasts, diced, sliced mushrooms, drained, frozen whole kernel corn, thawed, cream of chicken soup, bacon , cooked crisp and crumbled, heavy whipping cream, all-purpose flour, water, parsley sprigs

butter, chopped onions, chopped celery, salt, freshly ground black pepper, bay leaf, chopped garlic, chicken stock, parsnips, peeled and diced, heavy cream, raw bacon, chopped, new potatoes, thinly sliced and soaking in cold water, chopped chives

bacon , fried crisp, frozen whole kernel corn, thawed and drained, condensed cream of potato soup, milk, sliced celery, seasoning salt, shredded cheddar cheese, french-fried onions

butter, onion, chopped fine, garlic cloves, chopped fine, chicken broth, all-purpose flour, heavy cream or half and half, salt to taste, shredded sharp cheddar cheese (optional), stalk celery, chopped, broccoli florets, bacon , cooked crisp(optional), all-purpose flour, milk, ground black pepper to taste, russet potatoes, peeled and cut into small cubes, nutmeg , to taste

frozen hash browns with onions & peppers diced, thawed, cream of chicken soup with herbs, cream cheese cubed, smoked gouda finely shredded, provolone finely shredded, milk, leek or green onion thin slice, black pepper, bacon crisp cook, crumble

butter, leeks, washed, trimmed, and thinly sliced, potatoes, peeled and cut in chunks, vegetable stock, dried herbs, peas, stilton cheese, crumbled, parsnip, peeled and trimmed

parsnips, butter, onion, chopped, carrot, peeled and chopped, salt, boiling potato, peeled and cubed, dry white wine, chicken broth or 2 cups vegetable broth, water, bay leaf, nutmeg, freshly ground, fresh ground black pepper, sugar (optional), egg yolks, heavy cream, pancetta, canola oil or vegetable oil

crisp bacon, crumbled, onion, chopped, butter, chopped clams with liquor, fresh steamed corns on the cob kernals removed, diced potatoes, salt or to taste, fresh ground pepper, cream of mushroom or celery soup, chicken broth, heavy cream, flour (i use wondra and i add more if needed for consistancy)

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

stewing beef, cut into chunks, oil, beef broth, onions, chopped coarsely, potato, peeled sliced, parsnip, peeled and sliced, carrot, peeled and sliced, cream of mushroom soup, whole milk, sour cream, pepper, shredded cheddar cheese, corn flakes or potato crisps, crushed

beefsteak tomatoes sliced thick, cream of mushroom soup undiluted, bacon fried crisp, flour, salt, black pepper, mashed potatoes

pasta shells, cooked and drained, cheese , cheddar, swiss, mozzarella, pepper jack, etc. reserve 1/2 cup for the topping, tuna fish (packed in water and drained), frozen peas, cream of mushroom soup, undiluted, fresh ground black pepper (or to taste), dried tarragon, potato chips, crushed (uk crisps)