ADVERTISEMENT
- Real Recipes from Real People -

ISO: Tournament Of Kings Tomato Soup at Excaliber Casino

Misc.
ADVERTISEMENT
I am looking for the tomato soup recipe used at Excaliber Casino's dinner show "Tournament of Kings" im not very fond of tomato soup but this is a most delicious recipe, the only tomato soup that i've ever been able to enjoy.
MsgID: 1433398
Shared by: Jared, Missouri
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Scrambled Eggs with Mushroom Sauce (1970's)
  • SCRAMBLED EGGS WITH MUSHROOM SAUCE Chopped green bell pepper chopped onion oil or butter (for skillet) Eggs, beaten Mushroom Sauce (recipe follows) Saute green pepper and onion in oil or butter in a skillet until sof...
  • Homemade Maple-Sage Breakfast Sausage (food processor)
  • HOMEMADE MAPLE-SAGE BREAKFAST SAUSAGE 1 1/2 pounds pork shoulder, lean and fat, cut into 1/2-inch cubes 1/4 cup cold water 2 tablespoons pure maple syrup 1 1/2 teaspoons salt 1 1/2 teaspoons minced fresh sage 1 teaspo...
  • Black Eyed Peas and Rice Casserole (with ground beef)
  • BLACK EYED PEAS AND RICE CASSEROLE 1/2 cup rice 1 cup water 8 ounces hamburger 1/4 teaspoon garlic powder 1/4 teaspoon pepper Dash salt 1 can black eye peas with jalapeno 2 to 3 medium tomatoes, chopped 1/4 cup green ...
  • Macadamia Nut Chicken
  • MACADAMIA NUT CHICKEN 3/4 cup seasoned bread crumbs 2/3 cup chopped macadamia nuts 1/4 teaspoon salt 4 boneless, skinless chicken breasts, flattened to 1/4-inch thickness 2 eggs, beaten 3 tablespoons butter 3 tablespo...
ADVERTISEMENT
  • Cajun Pasta (Southern Living magazine, 1990's)
  • CAJUN PASTA 1 (16 ounce) package fettuccine, uncooked 1 1/2 cups water 1/2 pound unpeeled, medium size fresh shrimp 2 skinless, boneless chicken breast halves, cut into 1/4-inch strips 1/2 pound andouille or Cajun smo...
  • Carrot Salad with Cilantro Dressing (food processor)
  • CARROT SALAD WITH CILANTRO DRESSING 1 pound carrots, peeled, and cut into 2-inch pieces 1/2 cup coarsely-chopped fresh cilantro, tightly packed 1/3 cup light soy sauce 1/4 teaspoon salt 1 tablespoon granulated sugar 3...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Tournament Of Kings Tomato Soup at Excaliber Casino
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!