368514 zuppa sarda cheese egg soup croutons Recipes

head romaine lettuce , torn, hard-boiled eggs, sliced, croutons, mozzarella cheese, shredded, ranch dressing (or choice )

eggs, grated parmesan cheese (can use cheddar but increase to 1/4 cup or more shredded), chicken stock

minced garlic, chopped green onion, chopped thinly sliced carrot, chopped peppadew peppers, chopped mushroom, ground chicken, salt, black pepper, chicken seasoning salt, cheddar cheese, egg, milk, egg roll wraps, vegetable oil (for deep frying)

ingredients crepe batter, eggs, salad oil, milk, flour, salt, cheese filling, cream cheese, egg yolks, cottage or pot cheese, sugar, vanilla

onion, diced, diced tomato, grated cheese, eggs, beaten, salt and pepper, parsley (to garnish )

sourdough bread (cut into 1/2 - 1 inch cubes ), cheddar cheese (grated. any other cheese may be substituted.), eggs, milk, dry mustard, salt, pepper (more or less as desired), diced onion (saute onions until translucent or bit more as desired), breakfast sausage (cook sausage separately, then drain and crumble. any preferred sausage may be substituted.)

cheese, eggs, sugar, vanilla extract, salt, all-purpose flour, vegetable oil for frying, maple syrup, sour cherry preserves, cinnamon sugar

bulk pork sausage, herb seasoned croutons, shredded cheddar cheese, eggs, milk, condensed golden mushroom soup, ground mustard, milk

thick french bread or 4 slices italian bread, olive oil, garlic, halved, low sodium vegetable broth or 4 cups low sodium chicken broth, eggs, grated romano cheese, parsley, minced, mozzarella cheese, in 1/2 inch dice, black pepper

cheese tortellini, garlic, chopped, butter, chicken broth, frozen spinach, chopped & squeezed dry, tomatoes, chopped, parmesan cheese

eggs, soft breadcrumbs, chopped fresh parsley, ground nutmeg, chicken broth, asparagus spears, drained and chopped, green peas, drained

beef or veal stock, eggs, grated pecorino cheese, freshly ground black pepper, mozzarella cheese, chopped fresh parsley leaves, carta musica bread (sardinian parchment bread), recipe follows, recipe adapted from the food of southern italy , by carlo middione, published by william morrow, 1987, all-purpose flour, semolina, plus extra for dusting, salt, warm water

clams, fish stock, white wine (1 liter), tomato, peeled, chopped, leek, marjoram, onion, leaf of celery, garlic, crusts of bread (croutons)

butter, italian bread (1/2 inch thick ), eggs, chicken stock, parmesan cheese

chicken broth (made from 10 lbs. chicken legs), head celery, diced, garlic cloves, minced, olive oil, italian sausage, crumbled, potatoes, cubed (or cooked pasta if you prefer), carrots, mushroom, spinach leaves, salt, to taste (about 2 tbsp but add slowly and taste), pepper , to taste, parmigiano-reggiano cheese, freshly shredded (you may use asiago as well but do not use cheese from a shaker.)

chicken breasts with skin on , simmered in a pot of water. take out breasts, skim off fat from water, cut up chicken and add to the water., meatballs :1/2 lb. chuck, ketchup, garlic salt, onion salt, parmesan cheese, bread crumbs, egg, salt and pepper, other ingredients : 2 tbsp soup greens - found in the spice section, onion salt, salt and pepper, bouillion cubes, pasta - wedding ring shape or alphabets, frozen spinach

soup, stewing chicken, water, celery, whole carrots, onion; quartered, endive; boiled, drained & chopped, meatballs, ground chuck, eggs, parmesan cheese, salt & pepper, croutons, eggs, parmesan or romano cheese, bread crumbs, parsley, salt & pepper