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April 2019

Easy Soup Recipes

Grains Recipes

Oprah's Red Beans and Rice with Salsa

Oprah's Red Beans and Rice with Salsa Recipe
1/2 cup Dried red beans 1/2 cup Dried kidney beans 3 cups Water 1 1/2 cups Onion chopped (1 ...

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Partan BreeCrab Soup Recipe

Partan BreeCrab Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Partan BreeCrab Soup recipe  PDF



3 c Milk
1 c Rice uncooked
3 Anchovy fillets
1/2 lb Crabmeat, fresh cooked
can substitute frozen or canned 3 c Chicken stock
Salt freshly ground black pepper 1 c Heavy cream

A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth. Bring the milk almost to the boiling point in a heavy bottomed saucepan. Add the rice and anchovy fillets. Simmer until the rice is well done. Remove from heat and add the crabmeat. Puree the soup in a blender or food processor. Return the pureed soup to a large saucepan and gradually stir into hr stock. Season with salt and pepper to taste. Add the cream just before serving. N.B. This soup can be served either hot or cold. For some reasons, it always seems to taste better hot. SERVES: 4 6

Partan BreeCrab Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
557 people have voted
Last Reviewed on 2019-04-21



Sunday, Apr 21 2019 Download & Print Partan BreeCrab Soup recipe  PDF   Easy Soup recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Eggplant Dip

New Cooking Recipes

Super Chocolate Fudge
Super Chocolate Fudge Recipe


1 pk Semi sweet chocolate chips (350gr) 1 cn Sweetened condensed milk 1 1/4 c Icing sugar 1 pn Salt 1 ts Vanilla 1/2 c Chopped nuts In heavy saucepan, over low heat, melt chocolate chips with condensed milk stir in remaining ingredients. Spread evenly in wa ed paper lined 8 inch square pan. Chill 2 3 hours or until firm. Turn fudge onto cutting board, peel of paper, cut into squares. Store loosely coved at room temperature. Makes about 3/4 of a pound. May be wrapped and frozen for up to si weeks. Thaw at room temperature before serving. Origin: Canadian Living magazine,...

Cooking Magazines: Super bowl Recipes » April 2019   Super bowl recipes RSS   New

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Mathilde's Vegetable Soup

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