| notbob |
Here's the recipe for crab bisque as presented on Paula's Home Cooking:
1 (10 3/4-ounce) can cream of asparagus soup
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 pound crab meat, picked free of shells
1/4 cup dry sherry
Using a heavy saucepan, combine all of the ingredients and bring to a boil.
Reduce the heat and allow to simmer for 5 minutes.
What!? No toast?
What's next? ...a show on how to cook microwave popcorn?
nb
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| zxcvbob |
notbob wrote:
> Here's the recipe for crab bisque as presented on Paula's Home Cooking:
>
> 1 (10 3/4-ounce) can cream of asparagus soup
> 1 (10 3/4-ounce) can cream of mushroom soup
> 1/4 cup milk
> 1/4 cup half-and-half
> 1/2 pound crab meat, picked free of shells
> 1/4 cup dry sherry
>
> Using a heavy saucepan, combine all of the ingredients and bring to a boil.
> Reduce the heat and allow to simmer for 5 minutes.
>
> What!? No toast?
>
> What's next? ...a show on how to cook microwave popcorn?
>
> nb
It'd be faster if you use fake Krab because it doesn't have shells. I
don't think the recipe would suffer much for it. HTH :-)
Bob
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| Nancy Young |
notbob wrote:
>
> Here's the recipe for crab bisque as presented on Paula's Home Cooking:
>
> 1 (10 3/4-ounce) can cream of asparagus soup
> 1 (10 3/4-ounce) can cream of mushroom soup
> 1/4 cup milk
> 1/4 cup half-and-half
> 1/2 pound crab meat, picked free of shells
> 1/4 cup dry sherry
>
> Using a heavy saucepan, combine all of the ingredients and bring to a boil.
> Reduce the heat and allow to simmer for 5 minutes.
>
> What!? No toast?
>
> What's next? ...a show on how to cook microwave popcorn?
I saw that earlier, I thought, man the people on rfc would have a
fit. Canned soup with all that fresh crab. Thanks for the laugh.
nancy
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| Levelwave© |
notbob wrote:
> Here's the recipe for crab bisque as presented on Paula's Home Cooking:
>
> 1 (10 3/4-ounce) can cream of asparagus soup
> 1 (10 3/4-ounce) can cream of mushroom soup
> 1/4 cup milk
> 1/4 cup half-and-half
> 1/2 pound crab meat, picked free of shells
> 1/4 cup dry sherry
>
> Using a heavy saucepan, combine all of the ingredients and bring to a boil.
> Reduce the heat and allow to simmer for 5 minutes.
>
> What!? No toast?
>
> What's next? ...a show on how to cook microwave popcorn?
It was obviously stolen from Jimmy Tango.
~john
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| pennyaline |
"notbob" wrote:
> Here's the recipe for crab bisque as presented on Paula's Home Cooking:
>
> 1 (10 3/4-ounce) can cream of asparagus soup
> 1 (10 3/4-ounce) can cream of mushroom soup
> 1/4 cup milk
> 1/4 cup half-and-half
> 1/2 pound crab meat, picked free of shells
> 1/4 cup dry sherry
<snip>
Whaaaaaat?? Couldn't they reach Sandra Lee?
<who would use Krab and dry soup mixes, of course>
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| M L McMann |
"pennyaline" <nsmitchell@spamspamspamspamspamqwestandspam.com> wrote in
message news:Q%Vhd.19$sg2.5112@news.uswest.net...
> "notbob" wrote:
> > Here's the recipe for crab bisque as presented on Paula's Home Cooking:
> >
> > 1 (10 3/4-ounce) can cream of asparagus soup
> > 1 (10 3/4-ounce) can cream of mushroom soup
> > 1/4 cup milk
> > 1/4 cup half-and-half
> > 1/2 pound crab meat, picked free of shells
> > 1/4 cup dry sherry
>
> <snip>
>
> Whaaaaaat?? Couldn't they reach Sandra Lee?
>
> <who would use Krab and dry soup mixes, of course>
If they have, it's because of so damned much Rachel Ray!
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| Nancy Dooley |
notbob <notbob@nothome.com> wrote in message news:<2GRhd.37971$HA.7632@attbi_s01>...
> Here's the recipe for crab bisque as presented on Paula's Home Cooking:
>
> 1 (10 3/4-ounce) can cream of asparagus soup
> 1 (10 3/4-ounce) can cream of mushroom soup
> 1/4 cup milk
> 1/4 cup half-and-half
> 1/2 pound crab meat, picked free of shells
> 1/4 cup dry sherry
>
> Using a heavy saucepan, combine all of the ingredients and bring to a boil.
> Reduce the heat and allow to simmer for 5 minutes.
>
> What!? No toast?
>
> What's next? ...a show on how to cook microwave popcorn?
>
> nb
How can you watch her? I can't stand her accent - drives me nuts
(well, along with her "cooking").
N.
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| Steve Calvin |
Nancy Dooley wrote:
> notbob <notbob@nothome.com> wrote in message news:<2GRhd.37971$HA.7632@attbi_s01>...
>
>>Here's the recipe for crab bisque as presented on Paula's Home Cooking:
<snipped gross "recipe">
>
> How can you watch her? I can't stand her accent - drives me nuts
> (well, along with her "cooking").
>
> N.
That makes two of us Nancy. I don't watch FTV much any more. Most of
their shows are either poorly disguised infomercials or not worth watching.
--
Steve
Every job is a self-portrait of the person who did it.
Autograph your work with excellence.
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| Gregory Morrow |
notbob wrote:
> Here's the recipe for crab bisque as presented on Paula's Home Cooking:
>
> 1 (10 3/4-ounce) can cream of asparagus soup
> 1 (10 3/4-ounce) can cream of mushroom soup
> 1/4 cup milk
> 1/4 cup half-and-half
> 1/2 pound crab meat, picked free of shells
> 1/4 cup dry sherry
>
> Using a heavy saucepan, combine all of the ingredients and bring to a
boil.
> Reduce the heat and allow to simmer for 5 minutes.
>
> What!? No toast?
>
> What's next? ...a show on how to cook microwave popcorn?
>
Heck, that's nothing - Red Lobster recently announced that some of it's
lobster dishes "may" contain a large percentage of crayfish instead of
lobster meat...
--
Best
Greg
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| Survivalist |
"Steve Calvin" <calvin@vnet.ibm.com> wrote in message
news:2usfriF2altq3U1@uni-berlin.de...
> Nancy Dooley wrote:
>
>> notbob <notbob@nothome.com> wrote in message
>> news:<2GRhd.37971$HA.7632@attbi_s01>...
>>
>>>Here's the recipe for crab bisque as presented on Paula's Home Cooking:
>
> <snipped gross "recipe">
>
>>
>> How can you watch her? I can't stand her accent - drives me nuts
>> (well, along with her "cooking").
>>
>> N.
>
> That makes two of us Nancy. I don't watch FTV much any more. Most of
> their shows are either poorly disguised infomercials or not worth
> watching.
>
> --
> Steve
>
I see ya'll ain't from the south.
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| Goomba38 |
Survivalist wrote:
> I see ya'll ain't from the south.
They may not be, but I am. She drives me bonkers
too with that annoying laugh and accent.
Goomba
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| Steve Calvin |
Survivalist wrote:
>>
>>>How can you watch her? I can't stand her accent - drives me nuts
>>>(well, along with her "cooking").
>>>
>>>N.
>>
>>That makes two of us Nancy. I don't watch FTV much any more. Most of
>>their shows are either poorly disguised infomercials or not worth
>>watching.
>>
>>--
>>Steve
>>
>
> I see ya'll ain't from the south.
>
>
What's that got to do with anything? I *thought* that I said that
MOST of their shows aren't worth watching. Geeze, get a grip.
--
Steve
Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"
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| Cynthia Mason |
I was married in the 1950's and that was and is a very popular "Crab
Bisque" recipe served at bridal lucheons in the south. We couldn't get
fresh crab so we used Geisha brand canned crab. We used cream of green
pea soup. It is well liked where ever it is served. If you have tried
it and object to using canned soup- you could make your own cream soups
and it would be very delicious. Paula Deen lives where fresh crab is
easily obtained and not very expensive...so that would explain the fresh
crab.
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| pennyaline |
"Goomba38" wrote:
> Survivalist wrote:
>
> > I see ya'll ain't from the south.
>
> They may not be, but I am. She drives me bonkers
> too with that annoying laugh and accent.
> Goomba
She's too much for me, too. I cringe when I hear that "HEY YAWWWWWLLLLLLL!"
at the start and dotted throughout her shows. It's not a charming "y'all."
This woman is calling hogs.
<and her gushing eye rolling, and her lips smeared with ample samplings of
whatever she's cooking at the moment... then she talks with her mouth full,
et cetera... it adds up to one big ugh for me>
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