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Hey there, time traveller!


This article was published 28/9/2012 (1282 days ago), so information in it may no longer be current.

Forget the Internet.

The University of Toronto Food Service Department's website has finally launched.

According to the announcement, the website will be home to the university's annual vegetable soup, as well as online ordering of hot tomato soup.

Also read: Spam Salad Recipe

Menu items for the online vegetable soup:

6 quarts ricotta cheese

2 quarts shredded cabbage, divided

1/2 cup chopped onion

1 tablespoon minced shallots

5 ounces sharp, diced red bell pepper, diced

1/2 cup chopped celery

1 (14 ounce) can chicken broth

1 1/2 cups water

1/4 cup pepper wine

1 teaspoon ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon Worcestershire sauce

1 cup ketchup

1 cup chicken broth

1 cup shredded Swiss cheese


In a medium saucepan, heat MERSHEY'S KRAFT Select Slab Cheese, and melt butter or margarine.


Kolly writes:

⭐ ⭐ ⭐ ⭐ ⭐

Very easy to make and tasty! If I could give more stars, I would! I made it as listed with some changes, such as using Light Philadelphia cream cheese. And limiting the garlic to 1 tsp. per child, because he/she was too young to be served without garlic powder. However, I was afraid to cut the mustard, so I left it at 1/2 tsp. I was afraid of how would the parents react to lemon juice, so I left it at 1/2 tsp. Great way to make lemons!
Cynthee T writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled his.