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                                     Mon 21 Jan 2019
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Listing 20 Recipes in this Category - Soups

Recipes Author Rating Hits
Ham and Bean Soup
N/A 0.00 6442
BROCCOLI SOUP
N/A 57.00 10887
CORN CHOWDER
N/A 15.00 11003
GERMAN SAUSAGE CHOWDER
N/A 5.00 11263
MINESTRONE
N/A 0.00 12095
HAMBURGER VEGETABLE SOUP
N/A 9.00 13012
SHALLOTS AND TARRAGON SOUP
N/A 0.00 13198
BLACK BEAN SOUP
N/A 10.00 13934
CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE
N/A 35.00 15351
LENTIL BARLEY SOUP
N/A 4.00 15416
HAMBURGER SOUP
N/A 4.00 15773
CREAMY TOMATO SOUP
N/A 14.00 16804
CANNED VEGETABLES FOR SOUPS
N/A 5.00 17279
BARS MADE WITH TOMATO SOUP
N/A 0.00 16525
TORTELLINI SOUP
N/A 4.00 17784
MOM'S GERMAN BORSCHT SOUP
N/A 0.00 18584
OVEN STEW
N/A 0.00 18765
BIG MOUTH STEW
N/A 2.00 19019
CUCUMBER SOUP
N/A 12.00 19477
LOBSTER AND ROASTED CORN CHOWDER
N/A 5.00 19639

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Pick of the Week
Title:Pecan Meringue Kisses - Author: N/A - Contributor:
Ingredient:

  • 1 egg white, at room temperature
  • 1/4 teaspoon salt
  • 1 cup brown sugar, firmly packed
  • 1 cup chopped pecans


Direction:
Preheat oven to 300 degrees F. Grease a cookie sheet.


Beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating constantly, until stiff peaks form. Fold in pecans.


Drop rounded teaspoonfuls of meringue onto a greased cookie sheet. Bake about 15 to 20 minutes or until delicately brown and firm. Cool three to five minutes before removing from cookie sheet.

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