Total Time: 1 hr 10 mins
Preparation Time: 25 mins
Cook Time: 45 mins
Ingredients
Servings: 6
6 potatoes, peeled and chopped
2 onions, chopped
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tablespoon dried parsley
5 cups water
1 teaspoon salt
1 pinch ground black pepper
1/3 cup margarine
2 cups all-purpose flour
1 egg
1 teaspoon salt
1 cup milk
1 (12 fluid ounce) can evaporated milk
Recipe
1 in a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. simmer soup until vegetables become tender.
2 in a separate bowl mix flour, egg, salt and milk. mix until dough is uniformed and then form into long strips. cut strips into small pieces.
3 once vegetables are tender add knefla pieces and let simmer for 30 minutes.
Total Time: 45 mins
Preparation Time: 5 mins
Cook Time: 40 mins
Ingredients
Servings: 8
3 (16 ounce) bags frozen chopped spinach
1 (10 ounce) can cream of mushroom soup
1/4 cup parmesan cheese
1 (16 ounce) container low fat cottage cheese
2 tablespoons mayonnaise
grated parmesan cheese, for topping
Recipe
1 defrost spinach and squeeze excess water out. put spinach and all the other ingredients in bowl and mix with spoon. spray dish with pam. place mixture in pan and top with grated parmesan cheese. bake at 350 for 40 mins -- it's so easy and tasty too!
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 8
8 cups chicken broth or 8 cups chicken stock
2 large celery ribs, diced
1 medium carrot, diced
1 small onion, diced
2 medium potatoes, diced
salt & pepper
2 cups flour
1 egg
1 teaspoon salt
1/2 cup water or 1/2 cup milk
1 1/2 cups half-and-half cream
Recipe
1 simmer the vegetables and salt/pepper in the broth/stock until tender.
2 mix together flour, egg, salt, and water or milk to make a stiff dough. roll into a rope and cut or pinch off approximately thumb-sized pieces directly into boiling soup. cook 10 minutes or until done.
3 add 1 ½ cups half & half and serve. you can simmer to desired thickness.
Total Time: 55 mins
Preparation Time: 5 mins
Cook Time: 50 mins
Ingredients
1/2 cup bittersweet chocolate, chopped
4 egg whites
1 cup sugar
Recipe
1 preheat oven to 275°. line 2 baking sheets with parchment paper.
2 bring 2 inches water to a simmer in a saucepan.
3 put chocolate in heatproof bowl and set over simmering water. melt, stirring occasionally. set aside to cool slightly.
4 in another bowl, combine egg whites and sugar. place over simmering water and whisk until hot, 4 to 5 minutes. transfer bowl to a mixer and beat on high speed until stiff peaks form and mixture is lukewarm, 4 to 5 minutes.
5 remove bowl from mixer and drizzle melted chocolate over the egg whites, folding in with a rubber spatula until just marbled.
6 use a soup spoon to drop batter in large mounds spaced 1 1/2 to 2 inches apart on the baking sheets.
7 bake until crunchy outside and still chewy inside, 35 to 40 minutes.
8 transfer pans to a wire rack and cool completely before removing the cookies from the parchment.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 10
1 1/2 lbs cream cheese
6 large chicken bouillon cubes (extra large)
1 lb sharp cheddar cheese (shredded)
1 1/2 lbs bacon (peppered or original-very important not to use sweetened bacon)
1 lb frozen corn (the sweeter the better)
15 -20 russet potatoes or 15 -20 potatoes, of your choice
1 bunch fresh cilantro
4 seeded and chopped fresh banana peppers
3/4 cup granulated garlic
Recipe
1 peel and rinse potatoes then dice into small-medium cubes.
2 put potatoes into pot and fill water line to about 1/2" taller than potatoes.
3 open 2 of your bouillon cubes smashing them and add to potatoes.
4 put potatoes on med-high and bring to boil.
5 while potatoes are cooking cook bacon in seperate skillet, once they are done drain and put aside.
6 in a large pot heat 6 cups of water on med-high with 3 bouillon cubes until the bouillon is completely blended with the water.
7 take out your cream cheese and cut into quarters adding one at a time.
8 once all quarters have been added make sure to stir frequently.
9 add peppers and garlic powder once the cream cheese is melted.
10 drain potatoes but save the broth incase there isn't enough in the soup pot.
11 add potatoes and bag of corn to soup pot.
12 take cilantro bunch and after cleaned start cutting cilantro from the top of the bunch and keep going until you reach the middle of the bunch discarding the base.
13 add cilantro that you cut stems included to the soup.
14 add entire bag of cheddar to the soup still stirring frequently turn down the heat to low.
15 chop up the bacon into small pieces at this point and add to the soup.
16 add about 3/4 of the left over broth from the potatoes and if you need the last bouillon cube make sure to mash it up before adding it.
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
Servings: 12
12 medium potatoes (about 4 1/2 lbs.)
1 1/2 cups butter
2 (10 3/4 ounce) cans cream of chicken soup
2 cups cheddar cheese, grated
2/3 cup green onion, chopped
2 cups sour cream
1 cup corn flake crumbs
Recipe
1 boil potatoes in their skins till just tender and no more.
2 cool until not too warm to handle and remove skin by scraping off with paring knife.
3 slice thinly into a large casserole dish sprayed with cooking spray, (i use my lasagna dish, a 9x13 will not be big enough.)
4 in a saucepan mix together 1 cup butter, the 2 cans of soup, 1 1/2 cups grated cheese, green onions and sour cream.
5 stir over low heat till melted and combined.
6 pour over potatoes in dish.
7 sprinkle remaining cheese over this mess.
8 in small saucepan, melt 1/2 cup butter and add cornflake crumbs.
9 sprinkle, (spoon is more like it), over top of casserole.
10 bake 350 30-45 minutes till bubbly.
11 (this is a very forgiving recipe when you have guests such as our son who you can't count on to arrive at the set time -- it was in the oven for a little over an hour and still they worshipped me) (;.
Total Time: 4 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 4 hrs
Ingredients
Servings: 8
1 large onion, diced
4 stalks celery, sliced
6 large carrots, sliced
1 (14 ounce) can great northern beans, drained and rinsed
1 cup kale, chopped
5 teaspoons better than boullion no chicken base
12 ounces reames frozen egg noodles
2 bay leaves
1 teaspoon sage
1 teaspoon thyme
1/4 teaspoon black pepper
12 cups water
Recipe
1 saute onion, carrot and celery for a few minutes in a bit of water until they just begin to soften. (this step can be omitted if you cook it longer in the crock pot).
2 add the vegetables, plus all other ingredients except noodles to crock pot, cook on high for 3.5 hours. add noodles for remaining 30 minutes or until tender and cooked through.
1 begin roughly chopping beet tops and parsley. place beet tops in a blender with parsley, water, oil, and spices. blend until well chopped and smooth. it may need a little extra water and oil to get it to blend well. once it has blended a little though, the rest should blend pretty well also. cut the first group of ginger, avocado, tomatoes and mushrooms into chunks. also add these to the blender. this will enhance the flavor and smooth it out a lot. now let it blend for about a minute or two to let everything get smooth. this is the base for this raw soup.
2 at this point you may want to add extra seasonings to give it just the taste you want.
3 finally, place in small bowls and add the extra chopped vegetables, avocado, mushrooms, celery, carrot, tomato.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 24
1 cup spelt or 1 cup wheat flour
3 cups rolled quick-cooking oats (oatmeal)
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup coconut, shredded,unsweetened
3 cups raisins
2 plantains, ripe
1 cup apple juice
pecan halves
Recipe
1 preheat your oven to 350 degrees f.
2 (175 degrees c.) place the spelt, or whole wheat flour, and the quick rolled oats (oatmeal) in a bowl and mix together.
3 add the cinnamon, allspice, nutmeg, and cloves and mix well.
4 add the coconut and 2 cups of the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture.
5 place the apple juice, peeled plantains, and the remaining cup of raisins in the container of a high speed blender.
6 cover and run at high speed until all the ingredients are thoroughly blended and smooth.
7 add the plantain-raisin mixture (liquid) to the flour mixture (dry) and mix thoroughly with a stiff spatula or spoon.
8 after adding all the blended, liquid ingredients, if the cookie dough is too stiff you may add a little more apple juice.
9 a thinner dough will make a flatter cookie.
10 a stiff dough will make irregular, thick cookies like the ones shown in the photo.
11 (to test for dough stiffness, we stick a soup spoon upright into the dough. if the dough is stiff enough, the spoon will remain upright.) on a non-stick or lightly oiled baking sheet, place the cookie dough in 24 equal sized"mounds.
12 "smooth and shape each cookie with a spoon or spatula, as desired.
13 place the pecan halves on the top of each cookie and press lightly into the dough.
14 place the baking sheet in the preheated oven and bake at 350 degrees f.
15 for 20-25 minutes.
16 various ovens bake differently, so we suggest that you begin checking the cookies after 15-20 minutes of baking.
17 the cookies should be firm, but still soft enough to be a little"springy.
18 "be careful not to over-bake.
19 when the plantain coconut raisin oatmeal spice cookies are baked, remove from the oven, cool, and enjoy.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 6
6 boneless skinless chicken breasts
3/4 cup flour
1 tablespoon curry powder
1 teaspoon garlic powder
salt and pepper
2 cups mushrooms, sliced
4 green onions, sliced
1 (8 ounce) can artichokes (not marinated)
1 (8 ounce) can condensed golden mushroom soup
1 cup wine
1 1/2 cups grated cheese, i used a mix of gruyere and sharp cheddar
paprika
2 tablespoons olive oil
1 tablespoon butter
Recipe
1 flatten chicken breasts a little and cut each breast in two.mix together flour, curry powder, garlic powder and salt and pepper.dredge chicken in flour mix.heat 1 tbsp olive oil in heavy skillet.brown chicken a few pieces at a time do not crowd add more oil if needed.place chicken breasts in a greased cassrole dish. melt butter in same skillet, saute mushrooms until just tender. top chicken breasts with mushrooms, green onions and artichokes. mix wine and soup together and pour over chicken, cover with foil and bake at 350 for about 30 minutes uncover, top with cheese and paprika return to oven for abput 15 minutes until cheese is melted and bubbling.
1 (8 ounce) can ready-to-use infant formula (high protein kind) or 1 (8 ounce) can vanilla ensure (high protein kind)
1 1/2 cups water
1/2 cup cat food or 1/2 cup ferret food, dry
1/2 cup powdered milk
Recipe
1 soak dry food in 1/2 cup water and soften it completely.
2 when dry food is soft, mash with a fork and mix all ingredients in a 2 quart jar and shake thouroughly. sometimes i microwave it to the temperature of baby formula.
3 serve about 4 fluid ounces at a time twice daily for maintenance.
4 if your little guys are eating too much and you feel they are getting fat, you can increase the amount of water. i have tried increasing the amount of dry food, but if it gets too thick some of them won't eat it.
5 this formula also freezes well as the sustacal must be used within 48 hours if left only in the fridge.
1 season roast well with salt and pepper (or seasoning mix of your choice).
2 heat oil in pressure cooker on brown setting. brown roast well on all sides. remove roast and set aside until step 4.
3 add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
4 add broth and bay leaves. return roast to cooker. set potatoes on top and around the roast. thread garlic cloves on skewers and set skewers on top of potatoes or roast.
5 secure lid (and slide safety lock to lock position). point pressure regulator knob to pressure. (in other words, prepare cooker to cook at high pressure.).
6 for electric pressure cooker, set pressure mode for high and cook time for 80 minutes. press start. (for 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) please check the recommended cooking time in your pressure cooker manual.
7 for electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the quick steam release button until the pressure indicator drops.
8 for stovetop pressure cooker, allow pressure to fall naturally.
9 unlock pressure cooker and remove lid.
10 transfer potatoes and garlic to a bowl and cover with foil. set roast on a cutting board. let rest 5-10 minutes before slicing.
11 strain cooking broth into a gravy separator and degrease broth. discard bay leaves. mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. season to taste. (if you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
12 mash potatoes and garlic cloves with butter. season to taste and garnish with parsley. serve alongside roast. pass gravy in a sauceboat.
1 1. cook bacon in a victorian epicure multi-purpose pot over medium heat for approximately 10 minutes, or until crisp. transfer to a small bowl with a slotted spoon and set aside. pour off all but 1 tbsp (15 ml) bacon fat.
2 2. add remaining ingredients and simmer, partially covered, for approximately 10 minutes over medium heat, or until potatoes are tender. skim foam as necessary.
3 3. sprinkle with bacon and serve.
4 per serving: calories 330, fat 4.5 g (saturated 1.5 g, trans 0 g), cholesterol 10 mg, sodium 380 mg,.
5 carbohydrate 57 g (fibre 7 g, sugars 14 g), protein 17 g.
6 serving suggestion serve with cornmeal muffins, low-fat cheddar cheese and sliced vegetables with prepared ve dip.
Total Time: 1 hr 40 mins
Preparation Time: 10 mins
Cook Time: 1 hr 30 mins
Ingredients
4 boneless skinless chicken breasts, thawed
4 ounces cheddar cheese, grated
1 (10 3/4 ounce) can cream of celery soup
1 1/4 cups milk
2 tablespoons lemon juice
6 ounces cornbread stuffing mix
Recipe
1 preheat oven to 350 degrees.
2 place thawed chicken breasts in 9" x 12" pan, cover with grated cheese. mix soup with a little milk and lemon juice, spread over cheese. sprinkle top with stuffing mix (as is, straight from the box).
3 bake, covered, at 350 degrees for 1-1/2 hours, or until chicken is no longer pink in center.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 8
2 lbs potatoes, peeled and cut into bite-size pieces (yukon gold suggested)
1/2 cup onion, chopped
4 ounces velveeta cheese
3 tablespoons butter
2 (10 3/4 ounce) cans condensed cream of celery soup
1 quart milk (4 cups)
2 cups sour cream (16 oz.)
salt and pepper
Recipe
1 boil potatoes and onions in just enough water to cover. do not drain.
2 add remaining ingredients saving the sour cream for last. whisk in the sour cream and do not allow to boil. add salt and pepper to taste. simmer 5-10 minutes, stirring often.
Total Time: 10 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 10 hrs
Ingredients
Servings: 4
3 lbs meat (see above)
2 onions, chopped in quarters
3 ounces packaged onion soup mix (see above)
2 tablespoons cornstarch
1/4 cup cold water
2 1/2 cups meat drippings
Recipe
1 meat:.
2 place the meat in a crock pot.
3 add the onions.
4 sprinkle onion soup mix over the top.
5 put on the lid and cook on low for 10 hours. the meat will become very very tender.
6 gravy:.
7 once the meat is cooked, spoon out the juice into a separate bowl. the amounts given are for 2-3 cups of juice, but if you have more, then increase the amounts as needed.
8 skim the fat off the top of the juice.
9 in another bowl, mix cornstarch with cold water and let it dissolve.
10 stir the reserved juice in a pot, heating it.
11 slowly add the cornstarch and water to the pot while stirring constantly.
12 cook until thickened at med heat. it will start to bubble after 5 min, which means it's ready.
13 to serve:.
14 remove meat from pot and place on serving platter.
15 put the gravy in gravy boat or on top of the meat and serve.
3 bring to a boil; reduce heat. cover; simmer until chicken is tender. (about 1 hour.).
4 remove chicken to cutting board. when chicken is cool enough to handle, remove skin, bones, cut chicken into 1-2" pieces. (turn off the soup and keep it covered while you're doing this.)
5 also, look for the 3 peppercorns and throw them away if you see them.
6 return chicken to soup pot, along with noodles. cook for 15 minutes longer, until noodles are done.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
Servings: 8
2 (15 ounce) cans black beans (drained and rinsed)
1 (15 ounce) can tomato sauce
2 (6 ounce) cans hunts tomato paste with basil garlic and oregano
1 (15 ounce) can whole kernel corn (drained)
1 (15 ounce) can diced tomatoes with jalapenos (do not drain)
4 stalks celery, cut into 1/4-inch pieces
4 large carrots, peeled and cut into 1/4-inch pieces
1/2 large yellow onion, diced
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 large orange bell pepper, chopped
1/4 cup dark brown sugar
1/2 dark chocolate (i used high quality, 60% cocoa)
3 tablespoons honey
2 tablespoons minced garlic
2 teaspoons oregano
2 teaspoons chili powder
5 large fresh basil leaves, minced
1 tablespoon hot sauce (i used sriracha)
1 dash cayenne
1/2-1 cup water (you'll have to thin to your liking but i intended this to be a thick-stew like chili)
Recipe
1 combine all ingredients in a large pot.
2 simmer on low for 2 hours covered.
3 stir frequently to avoid bottom gunk.
4 i serve mine with shredded sharp cheddar cheese, a small dollop of sour cream and saltine crackers or tortilla chips. if you are vegan you would leave out this step.
Total Time: 1 hr 25 mins
Preparation Time: 25 mins
Cook Time: 1 hr
Ingredients
Servings: 6
4 tablespoons butter or 4 tablespoons margarine
1 onion, coarsely chopped
2 celery ribs, coarsely chopped
6 -7 cloves garlic, finely chopped
2 jalapeno peppers, stemmed seeded and finely chopped
5 medium ripe plantains, peeled and chopped
4 1/2 cups water
2 cups heavy cream
salt, to taste
1 teaspoon pepper
queso fresco, for garnish
plantain chips, for garnish
Recipe
1 in a large skillet (deep) or in a dutch oven, melt butter over medium heat, and saute onions, celery, garlic, and jalapenos for at least 20 minutes, stirring occasionally, until softened, golden, and caramelized.
2 add plantains, and cook for 10 minutes, stirring very often; cook until plaintains are slightly softened and golden in color.
3 add water, increase heat to medium high and bring to a simmer.
4 simmer ever so gently for 8 to 10 minutes until plantains are very tender.
5 add cream and bring mixture to a boil.
6 remove pan from heat immediately after it comes to a boil, and season with salt and pepper.
7 set aside to cool for 10 minutes.
8 transfer mixture to a food processor or even a blender and puree until smooth.
9 (you may have to do this in batches).
10 if you feel that it is too thick, you may add an additional 1/2 cup of water to get your desired consistancy.
11 strain soup and discard any solids.
12 return soup to the pan, place over medium-low heat and cook, stirring very often, until it is heated through (just warm).
13 serve right away; do not save.
14 garnish soup with queso fresco and plantain chips.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 4
3 potatoes, peeled and diced
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1/4 cup chicken bouillon powder
1 tablespoon parsley flakes
6 cups water
1/3 cup butter or 1/3 cup margarine
pepper
114 ounces evaporated milk
chives
1 cup kielbasa, chopped (optional)
1 cup flour
1 egg
1/2 cup water
Recipe
1 put all ingredients for soup except for milk and chives into kettle and simmer until veggies are tender. add milk and chives. bring to slow boil.
2 spoon dime sized amounts of knoephla dough into soup. the dough slides off the spoon easily when dipped into simmering broth. keep the spoon dips dime sized as they do grow while cooking in the broth! simmer 20 to 30 minutes, stirring occassionally.
Total Time: 1 hr 20 mins
Preparation Time: 15 mins
Cook Time: 1 hr 5 mins
Ingredients
Servings: 6
2 lbs o'brien frozen potatoes
2 cups shredded cheddar cheese
1 can cream of chicken soup
16 fluid ounces french onion dip
4 ounces unsalted butter
potato chips or corn flakes
Recipe
1 pour the o'brien frozen hash brown potatoes into large bowl.
2 melt the butter in a microwave oven.
3 combine the soup, french onion dip and melted butter.
4 pour the mixture over the hash brown potatoes; mix well.
5 add the cheese and fold together.
6 pour into a casserole dish and bake in a preheated oven at 350°f for about one hour or until the ingredients bubble throughout and the top is slightly brown.
7 sprinkle crumbled potato chips or corn flakes over the top and bake for approximately 5 minutes more.
Total Time: 2 hrs 10 mins
Preparation Time: 45 mins
Cook Time: 1 hr 25 mins
Ingredients
Servings: 6
2 tablespoons flour
1/2 teaspoon baking powder
2 eggs, separated
1 teaspoon parsley
1/2 cup mushroom, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 lbs chicken, cut up
2 onions, diced
6 carrots, diced
4 stalks celery, with tops sliced
1 parsnip, diced
5 sprigs parsley, cut into fourths
salt, pepper
10 cups water
Recipe
1 dumplings:
2 combine the flour and baking powder.
3 beat the egg yolks on high speed until light, 3 minutes.
4 add the parsley, mushrooms, flour mixture, salt and pepper.
5 mix on medium speed for 1 minute.
6 in a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes.
7 fold them into the yolk-mushroom mixture. set the batter aside while you make the soup.
8 soup:
9 place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a dutch oven or large saucepan.
10 add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat.
11 after 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.
12 remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces. return the chicken to the pot and bring the soup back to a simmer.
13 drop the mushroom dumpling batter by the tablespoon into the soup. if it joins together let it cook, then sepearate with a spoon after.
14 cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.
15 serve the soup in warm bowls with a dumpling or two floating on top of each serving. add seasoning to taste.
Total Time: 2 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 2 hrs
Ingredients
Servings: 4
1 1/2-2 lbs arm roast or 1 1/2-2 lbs swiss roast
1 (10 ounce) can tomato soup
1 (10 ounce) can cream of mushroom soup
1 (1 ounce) package dry onion soup mix
3 tablespoons worcestershire sauce
3 -4 potatoes, peeled & quartered
3 -4 carrots, peeled & quartered
salt
pepper
Recipe
1 pre-heat oven 350 degrees f.
2 place meat in roasting pan which has a tight fitting lid. lightly salt and pepper. mix the soups and the worcestershire sauce together and pour over meat. arrange the carrots and potatoes around the meat and lightly salt and pepper. cover and bake 1 & 1/2 hours for the 1st pound of meat and 15 to 20 minutes each additional pound, depending on the cut of meat.
3 let sit for approximately 15 minutes before cutting.
4 sometimes i will add some thawed frozen peas the last 20 - 30 minutes
5 this can be done in a slow cooker, but the gravy will need thickened.
6 if you prefer, you can use the potatoes to make mashed; the gravy is excellent for topping mashed potatoes.
Total Time: 1 hr 10 mins
Preparation Time: 15 mins
Cook Time: 55 mins
Ingredients
Servings: 12
10 cups mr. dell's shredded hash browns
1/4 cup butter or 1/4 cup margarine
1 (10 ounce) can cream of chicken soup (or cream of anything soup)
12 ounces sour cream
1/2 cup milk, i always use skim
1/2 cup chopped green onion
2 cups grated cheddar cheese
salt and pepper
Recipe
1 preheat oven to 375 degrees.
2 melt 1/4 cup butter or margarine and pour into a 9x13 inch baking dish, then add 5 cups of the shredded hash brown potatoes, no need to thaw.
3 in a separate bowl, mix soup (in a pinch, i've used cream of celery and cream of mushroom and it turned out fine), sour cream, milk, and green onions, then pour 1/2 of this mixture over the hash browns. spread the mixture around over the hashbrowns evenly using a spatula. salt and pepper to taste.
4 sprinkle one cup grated cheese on top.
5 add the remainder of the hash brown potatoes and pour the remaining soup mixture on top, again, spread out evenly using a spatula. salt and pepper to taste.
6 sprinkle remaining cheese on top.
7 bake for 55 minutes.
8 **if at the end of the 55 minutes baking time the top hasn't browned to your liking, set the oven to broil and it will quickly brown the top of the cheese to a crispy golden brown.
9 when done, let set up for 5-10 minutes before cutting into servings.
Total Time: 55 mins
Preparation Time: 30 mins
Cook Time: 25 mins
Ingredients
Servings: 8
4 cups water
2 teaspoons sysco chicken base
1 (15 ounce) package fresh frozen ravioli or 2 (15 ounce) cans ravioli, with sauce
1 cup chopped fresh carrot
1 cup chopped onion
2 cups chopped celery
2 cups chopped green peppers
1 (10 ounce) package frozen chopped spinach
2 tablespoons dried cilantro
1 teaspoon mccormick bon appetit seasoning mix
1/2 teaspoon pepper
1 (15 ounce) can tomato sauce
1 cup fat-free half-and-half
1 cup grated parmesan cheese or 1 cup grated cheddar cheese
Recipe
1 in stockpot add water and chicken base.
2 add frozen raviolis and cook ten minutes, on low heat.
3 if using canned raviolis, wait. do not add.
4 add chopped carrots, onion, celery. green pepper and frozen chopped spinach. cook ten minutes.
5 add canned raviolis, cilantro, bonapetite seasoning, pepper,tomato sauce.heat and simmer about 5 minutes.to bring it back up to cooking heat will take about 10 minutes and then you simmer 5 minutes.
6 take off heat.
7 stir in half & half.
8 serve bowls with a sprinkling of shredded cheese on top.
9 serve with crackers.
10 note: if you want a more broth, add 1 more cup of half and half.
