Knorr Spinach Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (10 ounce) package baby spinach, chopped or 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (16 ounce) container sour cream
• 1 cup mayonnaise
• 1 (8 ounce) package vegetable soup mix
• 1 (8 ounce) can water chestnuts, drained and chopped (optional)
• 3 green onions, chopped (optional)

Recipe

• 1 combine all ingredients in a bowl.
• 2 cover and chill in the refrigerator about 2 hours.
• 3 serve with your favorite dippers to your favorite people.
• 4 a new serving idea: hollow out cucumber slices and cherry tomatoes.
• 5 fill vegetables with spinach dip and garnish with a sprig of dill.
• 6 makes 4 cups dip.

Maple Parsnip Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 tablespoons butter (can use part olive oil)
• 1 lb parsnip, chopped
• 2 medium onions, chopped
• 2 garlic cloves (minced)
• 6 cups chicken broth
• 1/4 teaspoon ground nutmeg
• 1/2 cup light cream
• 1/3 cup maple syrup
• 2 tablespoons dijon mustard, ' (or to taste)
• salt

Recipe

• 1 melt butter in a heavy-bottomed soup pot until beginning to brown.
• 2 add parsnips, onions, and garlic and sauté until onions are translucent but not brown.
• 3 add chicken broth and nutmeg and bring to simmer. cook until parsnips are soft, 40 minutes.
• 4 add evaporated milk and remove from heat.
• 5 pour into blender and puree until velvety smooth. stir in remaining ingredients.
• 6 serve garnished with nuts or croutons.

Korean Oxtail Soup

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 1/2 kg oxtails, jointed
• 8 cups water
• 2 slices fresh ginger
• 1 teaspoon salt
• 3 tablespoons light soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon toasted crushed sesame seeds
• 1/4 teaspoon ground black pepper
• 3 tablespoons finely chopped spring onions
• 3 teaspoons finely chopped garlic
• 1 teaspoon finely chopped gingerroot

Recipe

• 1 put oxtail into a large pan with water, ginger and salt.
• 2 bring to the boil, then reduce heat and simmer until meat is tender.
• 3 take off any froth and scum that forms on the surface.
• 4 this may take about 2 hours.
• 5 if a pressure cooker is used, it should take about 45 minutes.
• 6 liquid should be reduced to about 6 cups.
• 7 combine remaining ingredients and serve with soup as a dipping sauce for the pieces of oxtail.

Raw Cacao Balls

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup cacao
• 1 cup shredded unsweetened organic coconut
• 1 cup raw organic almonds, ground
• 2 tablespoons bee pollen
• 2 tablespoons maca, root
• 1 cup coconut oil, melted measured in liquid form
• 3/4 cup agave syrup
• 2 tablespoons vanilla

Recipe

• 1 mix first five ingredients. add in coconut oil, agave and vanilla.
• 2 mixture will be very soupy. put in refrigerator or freezer for 15-20 minutes until mixture hardens up enough to form into rough balls or drops.
• 3 place on tray in the freezer. once fully hardened you can store in covered bowls in the freezer.
• 4 enjoy as you like!

Knefla Soup I

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.
• 4 add evaporated milk, stir and serve.

Pot Roast (crock Pot)

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 3 lbs bottom round beef roast
• 1 (1 1/4 ounce) onion soup mix (lipton onion soup)
• 1 (12 ounce) jar beef gravy
• 2 beef bouillon cubes
• 1 (14 1/2 ounce) can diced tomatoes
• 2 cups water
• 3 cups mixed vegetables (carrots, green beans, potatoes, celery, or whatever is available, a great way to use up the veggies )

Recipe

• 1 spray a large skillet with pam and brown beef over medium high heat for 8-10 minutes, turning occasionally.
• 2 in a large (5 qt) crock pot combine next 4 ingredients (soup mix - tomatoes). stir in water.
• 3 add beef, turning to coat.
• 4 cover and cook on low for 8-10 hours.
• 5 stir in vegetables during the last 2 hours.
• 6 remove beef from crockpot and slice meat and serve with vegetables and gravy.

Out Of This World, Out Of The Bird Stuffing

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 large onion, diced
• 2 -3 stalks celery, chopped
• 1 cup margarine or 1 cup butter
• 2 loaves of fresh bread, cubed
• 8 -12 ounces fresh mushrooms, sliced
• 2 cans cream of mushroom soup
• 1 3/4 cups milk
• 1/4 cup cooking sherry

Recipe

• 1 sautee onion and celery in margarine or butter till soft.
• 2 add 1 1/2 cups water.
• 3 mix into soft bread cubes.
• 4 spray large baking pan with cooking spray, line pan with sliced fresh mushrooms.
• 5 add stuffing.
• 6 heat 2 cans soup, milk, 1/4 cup cooking sherry.
• 7 pour over stuffing.
• 8 "slash"through with knife to blend slightly.
• 9 bake 350 degrees, for 1 hour.

Pot Pie With A Twist

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 (8 ounce) can mixed vegetables
• 1 (10 1/2 ounce) can cream of chicken soup
• 3/4 cup milk
• 1/2 cup sour cream (may use lite)
• 1 dash celery salt
• 1/4-1/2 teaspoon poultry seasoning (to taste)
• 1 dash paprika
• 1 dash pepper (to taste)
• 1 chicken bouillon cube
• 1/4 cup parmesan cheese
• 1 cup cubed cooked chicken
• 2 refrigerated pie crusts (they come 2 per pkg)

Recipe

• 1 1. mix all ingredients except pie crust in a medium size saucepan. heat over medium heat until bubbly.
• 2 2.place in pie crust and top with the top crust. cut vents into top crust so the pie won't explode.
• 3 3.pop in the oven and bake until golden brown.
• 4 4.garnish with additional sour cream if desired.
• 5 5. refrigerate leftovers.

Out Of This World Creamed Spinach

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!

Outback Potato Soup

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 2 quarts water for boiling potatoes
• 8 potatoes
• 4 canned chicken broth
• 1 small onion, diced
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 3/4 cup all-purpose flour
• 2 cups cold water
• 1 1/2 cups heavy cream
• 1 cup butter
• 1 1/2 cups colby-monterey jack cheese
• 1/4 cup bacon bits
• 1/4 cup green onion

Recipe

• 1 directions.
• 2 potatoes,diced and boiled; save till the end.
• 3 in pot add broth, onions, salt, pepper,water simmer 20 minutes.
• 4 in small pot melt 2 sticks butter and 3/4 cup flour together and add to broth slowly. add approximately.
• 5 1 1/2 cups of heavy cream slowly to thicken.
• 6 simmer 20 mins add potatoes and serve.
• 7 garnish with.
• 8 colby-monterey jack cheese.
• 9 bacon bits.
• 10 green onions.

Paul And Linda Mccartney's Split Pea Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1/2 lb split peas
• 1/4 lb orange lentils
• 1 1/2 large onions, quartered
• 4 stalks celery, including leaves, rinsed & chopped
• 2 tomatoes, peeled
• 2 leeks, part only, cut into 1-inch chunks
• 5 cups water (about)
• 1/4 lb butter or 1/4 lb soy margarine
• crushed black peppercorns
• sea salt

Recipe

• 1 place split peas, lentils, onions, celery, tomatoes and leeks in large pot and cover with water.
• 2 bring to boil, lower heat and simmer about 1-1/2 hours, until split peas and lentils are soft.
• 3 add butter and stir until melted.
• 4 add peppercorns and sea salt to taste.

Meatloaf

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb ground round
• 1 package lipton onion soup mix
• 1 teaspoon garlic
• 1/2 teaspoon parsley
• 1/4 cup parmesan cheese
• 1/2 cup breadcrumbs
• 1 beaten egg
• 1/2 cup tomato sauce
• salt and pepper

Recipe

• 1 mix above ingredients.
• 2 put into loaf pan.
• 3 bake for 1 hour in a preheated 350f degree oven.
• 4 enjoy!

Pot Roast Cousin-cholent

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 12
• 1 tablespoon vegetable oil
• 2 lbs piece boneless beef chuck, fat trimmed
• 2 large onions, chopped
• 1 cup 10 bean soup mix (dried beans and barley)
• 6 medium potatoes, halved
• 2 carrots, cut into 1 inch chunks
• 4 garlic cloves
• 1/4 cup honey
• 4 teaspoons sweet paprika
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup malt-o-meal original hot cereal, uncooked

Recipe

• 1 preheat oven to 225.
• 2 in large ovenproof soup pot or dutch oven, heat oil over medium high heat.
• 3 add beef and onions and cook, turning meat once and stirring onions often, until browned, 10 minutes.
• 4 add bean mix, potatoes, carrots, garlic, honey, paprika, salt, and pepper.
• 5 pour in enough water to cover.
• 6 in small bowl or cup measure, whisk together cereal and 1 cup water till smooth.
• 7 gradually pour cereal mixture into pot, stirring so that it is well absorbed.
• 8 note: i brown meat and onions in frying pan, then put everything as directed in the crockpot and cook on low.
• 9 cover and bake undisturbed at least 6 hours and up to 24 hours.

Knoephla/knepfla Soup

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.

Mum's Lentil Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 250 g red lentils
• 4 large carrots
• 1 medium onion
• 4 ham stock cubes
• water

Recipe

• 1 peel and grate the carrots. finely chop the onion.
• 2 put everything in a large pan and fill it with enough water to cover the lentils and veg.
• 3 bring to the boil then simmer for about 30mins-1hour (until the lentils are cooked).
• 4 blitz with a hand blender if a smooth texture is required.
• 5 season with salt and pepper and serve with buttered rolls!

Marbled Chocolate Meringues

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.
• 9 store in an airtight container.

Sizzled Sage

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 2 teaspoons butter
• 20 sage leaves, cut into strips

Recipe

• 1 in a skillet, cook sage until sage is dark and curled.
• 2 use as a garnish over soups.

Hot Potato Soup

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.

Sled-dog Potatoes

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) (;.

Out Of This World Roast

Total Time: 5 hrs 5 mins Preparation Time: 5 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 3 -4 lbs boneless chuck roast
• 1 (10 3/4 ounce) can campbells cream of onion soup
• 1 (10 3/4 ounce) can campbells cream of potato soup
• 8 ounces baby carrots
• salt
• pepper
• 1/4-1/2 cup water

Recipe

• 1 put roast in casserole dish.
• 2 salt and pepper to taste.
• 3 put carrots around roast.
• 4 pour in water.
• 5 pour cream of onion soup over roast (not diluted).
• 6 pour cream of potato soup over roast (not diluted).
• 7 cover with lid or foil.
• 8 put in a 275° oven for 5 hours.
• 9 when you take the roast out of the oven, you will have the best roast with the best gravy you have ever eaten.

Mrs Nicholas' Chicken Special

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 slices bacon
• 1 lb sliced chicken breasts or 1 lb turkey breast, precooked
• 2 cups broccoli or 2 cups peas or 2 cups sweetcorn, cooked
• 2 (10 3/4 ounce) cans campbell's cream of chicken soup
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon curry powder
• 1/2 cup grated cheddar cheese
• 1/2 cup plain potato chips, crushed

Recipe

• 1 fry the bacon until crisp.
• 2 place the chicken (turkey) bacon and vegetables in an ovenproof dish.
• 3 combine the soups, mayonnaise, lemon juice and curry powder in a bowl and pour over the chicken and vegetables.
• 4 sprinkle cheese on top and then sprinkle over the crushed potato chips.
• 5 bake in a 350f oven for 25 minutes until bubbly and lightly browned.

Meatless Monday Vegetarian Chicken-free Noodle Soup

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.

Patty Shells

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 6 patty shell vol-au-vent cases
• 2 (10 ounce) cans condensed cream of mushroom soup (campbells)
• 4 chicken breasts, cubed
• 1 large onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 12 mushrooms, 1/4 'd
• 1 cup frozen corn
• 1 cup frozen peas
• 1/2 teaspoon poultry seasoning
• 1 teaspoon salt
• 1 tablespoon fresh ground black pepper

Recipe

• 1 bake patty shells according to the package.
• 2 sweat onions on medium heat until translucent in cast iron pot or skillet.
• 3 add chicken and cook for five minutes.
• 4 add celery, carrots, and mushrooms and cook on med-high heat for five minutes.
• 5 add corn and peas and mix through.
• 6 add cream of mushroom soup and mix through.
• 7 add one and a half cans warm water.
• 8 bring to a boil, cook for five minutes (add water if it becomes to thick).
• 9 stir in poultry seasoning, salt, and pepper.
• 10 serve spooned into patty shells and over rice.
• 11 open a bottle of (or red, or both) wine.

Meatloaf

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (1 ounce) envelope onion soup mix
• 2 lbs ground chuck
• 6 slices potato bread, approximately
• 1/2 cup water (soak bread in water)
• 2 eggs
• 1 dash ketchup
• 1 stalk celery, chopped finely
• 1 onion, chopped finely

Recipe

• 1 squeeze excess liquid from water soaked bread.
• 2 mix all ingredients.
• 3 shape into loaf.
• 4 cover & bake at 350 degrees for 1 hour.
• 5 uncover & bake until browned, 5-10 minutes.

Easy Potato And Corn Chowder - Crock Pot

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 (16 ounce) bag frozen hash brown potatoes, thawed
• 1 (15 1/4 ounce) can whole kernel corn, undrained
• 1 (14 3/4 ounce) can cream-style corn
• 1 (12 ounce) can evaporated milk
• 1 medium onion, chopped
• 8 slices bacon, cooked and crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon pepper

Recipe

• 1 mix all ingredients together in crock pot and cook for 6-8 hours on low.
• 2 serving suggestion: top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. yum!

Hidden Turkey Noodle Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1 cup turkey
• 1 1/2 cups condensed cream of chicken soup
• 4 cups water
• 1 cup frozen mixed vegetables
• 2 teaspoons chicken bouillon granules
• 1 bay leaf
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/8 teaspoon thyme
• 1/4 teaspoon garlic powder
• 1 tablespoon dried onion flakes
• salt and pepper
• 4 ounces egg noodles

Recipe

• 1 mix everything but the noodles in your slow-cooker. season according to taste.
• 2 cook the egg noodles and set aside. (if it will be several hours before dinner, refrigerate.).
• 3 cook on low or high for 2-4 hours.
• 4 shortly before eating, add the noodles. (you may want to microwave them first depending on how much time there is.).

Roast Cooked With Coke

Total Time: 8 hrs Cook Time: 8 hrs

Ingredients

• Servings: 4
• 3 lbs roast, cheap cut
• 2 cups ketchup
• 1 (500 ml) can coke
• 1 (7 g) package onion soup mix

Recipe

• 1 put on low in crockpot for 6-8 hours. if you want thicker, when done add flour and water. put on buns, potatoes or bread.

Raw Beet Top Soup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 3
• 2 bunches organic beet leaves
• 1/2 bunch organic parsley
• 1/4 cup fresh og gingerroot
• 1/2 avocado
• 3 mushrooms
• 2 medium og tomatoes
• 1/4 cup olive oil
• 1 teaspoon salt
• 2 pinches pepper
• 1 dash garlic powder or 1 large fresh garlic
• 1 cup water
• 1/2 avocado, chunked
• 2 mushrooms, sliced
• 1 stalk og celery, sliced
• 1/2 carrot, sliced
• 1 small fresh tomato, chopped

Recipe

• 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.
• 4 bon apetit.

Outback Creamy Onion Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/4 cups chicken broth
• 3 tablespoons cornstarch
• 1 teaspoon ground sage
• 1 (10 3/4 ounce) can cream of onion soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of celery soup
• 1/4 cup mozzarella cheese, shredded
• 1/4 cup colby cheese, shredded
• 1/4 cup provolone cheese, shredded

Recipe

• 1 combine broth, cornstarch, and sage in blender/food processor.
• 2 in the top pan of a double boiler, combine broth mixture with canned soups.
• 3 mix well over medium heat.
• 4 when warmed through, stir in cheese and heat until melted.
• 5 pour into oven-proof bowls.
• 6 broil in oven until tops are lightly browned.

Plantain Cookies

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.

Low Fat Gazpacho With Twang!

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (14 1/2 ounce) can diced tomatoes with onion and garlic (undrained and cold)
• 1 cup vegetable juice (cold)
• 3/4 cup peeled and seeded cucumber, chopped
• 1/2 cup green pepper, chopped
• 1/3 cup green onion, chopped
• 1 tablespoon red wine vinegar
• 1 -3 garlic clove, minced
• 1/8 teaspoon hot sauce
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 12 fat free croutons

Recipe

• 1 mix the first 11 ingredients together in a bowl.
• 2 check the consistency, adding a tiny bit more vegetable juice if you prefer it thinner.
• 3 let chill for 30 minutes to 2 hours.
• 4 ladle 1 cup soup into a bowl and top with 3 croutons.

Pot Luck Chicken

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.

Duck Soup (for Ferrets)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 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.

Meatless Three Bean Chili

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/2 red sweet bell pepper, chopped
• 2 -3 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup water
• 2 teaspoons ground cumin
• 1 teaspoon cilantro
• 1/2-1 teaspoon cayenne pepper
• 1/2 teaspoon oregano
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• salt, if needed, to taste
• shredded cheddar cheese
• crushed tortilla chips
• light sour cream
• cilantro
• chopped green onion
• chopped tomato

Recipe

• 1 in a large saucepan over medium heat, add oil, onion, red pepper and garlic. saute for about 5 minutes until soft.
• 2 add the crushed tomatoes, all of the beans, water, cumin, cilantro, cayenne, oregano, sugar, and pepper. stir well.
• 3 bring to a simmer and simmer for 20-25 minutes.
• 4 serve in bowls with any, all or none of the optional garnishes.

Roast Corn And Chili Gazapacho

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups corn kernels, see note
• 4 vine ripe tomatoes, seeded diced
• 1 yellow pepper, seeded diced
• 1 seedless european cucumber, peeled seeded diced
• 1 1/2 celery ribs, diced
• 1 serrano chili, seeded minced
• 1 cup v8 vegetable juice
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 2 tablespoons parsley, chopped
• 2 tablespoons cilantro (optional)
• 1/2 teaspoon ground cumin
• vegetarian worcestershire sauce, to taste
• fresh ground pepper, to taste
• creme fraiche, garnish (optional)

Recipe

• 1 prepare bbq for grilling.
• 2 pull down corn leaves do not detach, remove silk and rewrap. you need about 6 med ears for this.
• 3 soak corn in water for about 7 minutes.
• 4 place ears on rack and grill over med hot coals.
• 5 turn frequently for 10 minutes.
• 6 cool then husk and cut corn from cob; catch as much corn milk as possible.
• 7 combine the con and the next six ingredients. toss and set aside 1/3.
• 8 put rest in blender.
• 9 add garlic; puree.
• 10 add v8, vinegars, juice, oil, parsley, cumin and puree.
• 11 transfer to bowl and add reserved veggies.
• 12 season to taste with sauce, salt and pepper.
• 13 cover and refrigerate several hours.
• 14 serve well chilled in chilled bowls.
• 15 garnish with creme if desired. omit for vegan.
• 16 garnish with cilantro.

Gluten-free "canned" Cream Of Celery Soup T-r-l

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 cups chopped celery
• 1/3 cup chopped onion
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/16 teaspoon black pepper
• 1/2 teaspoon dried parsley
• 2 cups water
• 1 tablespoon tapioca flour
• 1/2 cup half-and-half

Recipe

• 1 note re amt:.
• 2 makes approx 2 cups of "condensed" cream of celery soup whcih will work for most recipes calling for a canned soup.
• 3 heat olive oil in a sauce pan and saute the onions and celery until translucent.
• 4 stir in the sea salt, pepper, parsley and water.
• 5 simmer for about 30 minutes then remove from heat and cool slightly.
• 6 place all in a food processor and process until smooth.
• 7 return to pan and bring to a boil.
• 8 mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.

Pot Roast With Garlic-smashed Potatoes - 8-qt Pressure Cooker

Total Time: 2 hrs 15 mins Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ingredients

• Servings: 8
• 5 lbs boneless beef chuck shoulder pot roast, tied with string
• salt & freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 cups onions, roughly chopped
• 1 cup carrot, roughly chopped
• 1 cup celery, roughly chopped
• 1 (14 1/2 ounce) can low sodium beef broth or 1 (14 1/2 ounce) can condensed french onion soup
• 2 bay leaves
• 8 large potatoes, scrubbed (leave whole)
• 12 large garlic cloves, peeled
• 2 tablespoons butter
• 3 tablespoons fresh parsley, roughly chopped (for garnish)

Recipe

• 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.

Knorr's Vegetable Dip - Ww 1

Total Time: 1 hr 4 mins Preparation Time: 1 hr 4 mins

Ingredients

• Servings: 16
• 1 (39 g) knorr vegetable soup mix
• 16 ounces light sour cream

Recipe

• 1 combine both ingredients and refridgerate for 1 hour. 1/4 cup per serving.

Epicure's Smoky Corn Chowder

Total Time: 10 hrs 20 mins Preparation Time: 10 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 slices bacon, chopped into small pieces
• 4 cups frozen sweet corn
• 1/4 cup ve 3 onion dip mix
• 1 medium russet potato, peeled and cut into thirds
• 2 cups prepared victorian epicure vegetable bouillon
• 1 cup partly-skimmed reduced-fat evaporated milk
• 1/2 cup milk
• 1/8 teaspoon victorian epicure chipotle pepper
• victorian epicure pepper, to taste

Recipe

• 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.
• 7 cost per serving: $1.73.

Marcia's Baked Chicken Breast With Cheese And Cornbread Stuffing

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.

Hot Itaalian Sausage Soup

Easy Potato Soup

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.

Roast Meat And Gravy

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.

Klein's Chicken

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 6 chicken breasts
• 1 (1 ounce) package dry onion soup mix
• 1/3 cup italian dressing
• 1/4 cup water

Recipe

• 1 place chicken in crock pot.
• 2 sprinkle with remaining ingredients.
• 3 cook 6 to 8 hours on high.

Marcia's Potato Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 medium yellow onion, chopped
• 2 -3 tablespoons butter
• 2 cups shredded carrots
• 3 cups frozen corn
• 1 -2 cup broccoli floret, cut into small pieces
• 3/4 cup water
• 3 (10 1/2 ounce) cans cream of potato soup
• 5 cups milk (approximately- i just measure 3 cans of soup with milk)
• 2 cups cheddar cheese
• 1 cup monterey jack cheese

Recipe

• 1 saute onion in butter, add shredded carrots, corn and broccoli.
• 2 add water and bring to a boil. cover and simmer for 10 minutes (or until everything is soft).
• 3 add potato soup and milk.
• 4 heat until warm then add cheese.
• 5 enjoy!

Post-chemo Chicken Noodle Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 chicken, cut up
• 1 carrot, diced
• 1 stalk celery, diced
• 1 onion, diced
• 1 garlic clove, diced
• 3 peppercorns
• 2 beef bouillon cubes
• 1/2 lemon, juice of
• 8 ounces egg noodles
• salt (to taste)

Recipe

• 1 place cut up chicken in large stock pot.
• 2 add carrot, celery, onion, garlic, peppercorns, bouillon cubes, salt, lemon juice, and 2 quarts cold water.
• 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.

Pot Roast Cream Of Mushroom:

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 (3 -4 lb) chuck roast
• 1 (10 ounce) can campbell's cream of mushroom soup
• salt
• pepper

Recipe

• 1 preheat oven to 350 degrees f.
• 2 place heavy duty aluminum foil (reynolds wrap) in a shallow baking sheet with all 4 edges of foil long enough to bring up and cover the roast.
• 3 place roast onto the foil and salt and pepper both sides.
• 4 pour soup over top of roast.
• 5 bring up the sides of the foil and seal all of the edges very tightly.
• 6 place into oven at 350 degrees f. and cook for 1 hour.
• 7 reduce heat to 300 degrees f. and cook for the remaining 2 hours.
• 8 unwrap roast and remove to a cutting board to slice the meat.
• 9 pour the delicious gravy into a bowl.
• 10 serve with mashed potatoes using the gravy for the meat and potatoes.
• 11 enjoy this yummy meal.

Perfecly Amazing Veggie Chili

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.

Plantain Soup

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.

Klotski (potato Dumplings In Chicken Broth)

Total Time: 2 hrs 5 mins Preparation Time: 2 hrs 5 mins

Ingredients

• Servings: 5-6
• 3 -4 lbs chicken pieces (such as wings or legs)
• 1 small head of celery, carefully washed and trimmed, cut into 1-inch chunks

Knoephla Soup

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.

Pot Sticker Chicken Egg Drop Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (32 ounce) can chicken broth
• 1/2 onion, finely chopped
• wok oil
• 2 tablespoons cold water
• 1 tablespoon cornstarch
• 2 eggs
• 1 teaspoon sesame oil
• 12 -14 pot stickers (frozen)
• pepper, to taste
• 1 tablespoon garlic
• ginger, to taste
• scallion (to garnish)

Recipe

• 1 mince half an onion and saute in 2- t wok oil.
• 2 add the chicken broth; season with garlic and pepper.
• 3 bring to a boil.
• 4 add frozen potstickers and cook according to directions (about 8 minutes).
• 5 mix cold water and cornstarch and add to broth.
• 6 whip two eggs with some water (about 2 t.) take the kettle off the heat, and pour egg mixture in a small stream, while stirring.
• 7 add 1 teaspoon of sesame oil to the pot for flavor.
• 8 garnish with scallions and minced ginger, if desired.

Ravioli Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (13 ounce) package cheese ravioli
• 2 large garlic cloves, minced
• 1 green onion, chopped
• 2 (14 1/2 ounce) cans vegetable broth
• 1/4 cup flat leaf parsley, chopped
• 1/4 cup fresh grated parmesan cheese

Recipe

• 1 heat broth with the garlic, green onion and parsley.
• 2 let simmer for about 5 minutes.
• 3 add the ravioli and simmer about 10 minutes.
• 4 serve warm with fresh grated parmesan cheese.

Low Fat French Onion Chicken & Potato Bake

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts
• garlic powder
• black pepper
• 2 potatoes, peeled and cut in chunks
• 1 (10 1/2 ounce) can campbell's french onion soup

Recipe

• 1 heat oven to 350°f
• 2 season both sides of chicken with garlic powder and pepper.
• 3 brown in pan sprayed with vegetable spray.
• 4 place in 8" dish and spray once again with spray.
• 5 cover chicken with potatoes.
• 6 pour soup on top, sprinkle with pepper.
• 7 cover and bake for 40-50 minutes till potatoes are done.

Outer Slobodnikanian French Onion Hash Browns Casserole

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.

Pot Roast Of Beef

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar
• 4 -5 lbs beef brisket
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (2 ounce) package lipton onion soup mix
• 4 -5 potatoes, cut up (optional)

Recipe

• 1 mix first four ingredients and pat into the surface of brisket.
• 2 melt butter in a dutch oven and put in the meat and brown it thoroughly on all sides.
• 3 when the meat is a dark rich brown, put a rack under it so that it will not stick. discard fat.
• 4 add 1/2 cup water or tomato juice and the pkge. of onion soup.
• 5 put on the cover, lower the heat and cook very slowly until the meat is fork tender, about 3-4 hours.
• 6 add a little liquid from time to time as it cooks away, but never have the liquid more than one inch deep.
• 7 one hour before the pot roast is done, add potatoes.

Pot Roast In Foil

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 4 -5 lbs roast (rump works well)
• 1 envelope onion soup mix
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1/2 cup water
• salt and pepper
• garlic powder

Recipe

• 1 coat roast with flour, salt, pepper& garlic powder.
• 2 pat off excess flour.
• 3 brown in some olive oil on all sides to form a nice crust.
• 4 place browned roast on aluminum foil (enough to complete a pouch).
• 5 cover roast with combined soup mixes& water.
• 6 wrap roast in foil, making sure it's sealed completely.
• 7 bake in a shallow pan at 300 degrees, 1 hour per pound.
• 8 the soups create a fantastic gravy, so serve with garlic mashed potatoes!

Easy Potatoes

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 10 medium thin skin potatoes, well scrubbed
• 1/2-1 cup margarine
• 1 large green pepper
• 1 large onion
• 1 (1 1/4 ounce) package onion soup mix

Recipe

• 1 scrub potatoes and cut into 1 inch cubes.
• 2 cut up onions and pepper (chunky).
• 3 place stick of margarine into gallon-size zip lock bag and place in microwave until melted.
• 4 add potatoes, green pepper, onions and onion soup mix in bag.
• 5 mix throughly in bag.
• 6 empty contents of bag into glass baking dish.
• 7 bake at 350 degrees for 45-50 minutes or until potatoes are tender.

Knott's Berry Farm Charleston Chicken Soup

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.

Knorr Spinach Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1 1/2 ounces knorr vegetable soup mix
• 1 1/2 cups mayonnaise
• 1 1/2 cups sour cream
• 5 ounces spinach (frozen, chopped, thawed, rinsed, and squeezed out)
• hawaiian bread
• twist bread

Recipe

• 1 thaw, rinse, and drain spinach.
• 2 mix ingredients together and serve with hawaiian or twist bread.
• 3 refrigerate before serving.

Pot Roast With Tomato Mushroom Gravy

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.

Mini Meat Loaf

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1/2 lb hamburger
• 1/4 lb mild italian sausage
• 12 saltine crackers, finely crushed
• 1 1/2 tablespoons onion soup mix
• 1 egg

Recipe

• 1 mix all ingredients throughly.
• 2 bake at 350f for 30-45 minutes. (internal temperature should be at least 165f.).

Garden Vegetable Soup

Mr. Dell's Original Potato Casserole

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.

Hot Itaalian Sausage Soup

Easy Potato Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 medium potatoes, peeled and cut into cubes (4 1/2 cups)
• 1 (10 3/4 ounce) can cream of onion soup
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (12 ounce) can evaporated milk
• 2 tablespoons butter
• shredded cheddar cheese
• bacon bits

Recipe

• 1 place potatoes in a pot. add cold water to cover. heat over med high heat. cook until potatoes are tender. do not drain!
• 2 stir in cream of onion soup, cream of celery soup, evaporated milk, and butter. cook 15 minutes.
• 3 serve soup topped with cheese and bacon bits.

Ravioli Green & Red Soup

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.

Hot Itaalian Sausage Soup

Plantain Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, minced
• 4 -4 1/2 cups chicken stock or 4 -4 1/2 cups broth
• 2 green plantains, peeled, quartered lengthwise & thinly sliced
• 1 bunch cilantro, stemmed and finely chopped
• 1/2-1 teaspoon cumin
• 1 bay leaf
• salt & pepper

Recipe

• 1 heat oil in large saucepan over medium heat.
• 2 add onions, carrots, celery and garlic.
• 3 cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
• 4 add 4 cups of chicken stock/broth and bring to boil over high heat.
• 5 add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
• 6 season with salt and pepper.
• 7 return to boil.
• 8 reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
• 9 remove and discard bay leaf.
• 10 transfer half the soup to blender; puree until smooth.
• 11 return to the pan.
• 12 if soup is too thick, add a little more stock/broth.
• 13 season with more salt/cumin if desired.

Pot Roast With Mushroom Sauce

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

• Servings: 5
• 1 1/2 lbs bonelles beef eye round or 1 1/2 lbs beef round rump roast
• 4 medium potatoes, quartered
• 1 (16 ounce) package peeled baby carrots
• 1 (10 3/4 ounce) can condensed condensed golden mushroom soup
• 1/2 teaspoon dried tarragon or 1/2 teaspoon basil, crushed

Recipe

• 1 trim fat from roast.
• 2 lightly coat an unheated large skillet with non stick cooking spray.
• 3 heat over medium heat.
• 4 add meat to skillet and brown on all sides.
• 5 place potatoes and carrots in 3 1/2 to 4 quart crockpot.
• 6 place browned meat on top of vegetables.
• 7 in a small bowl stir together soup and tarragon or basil; pour over meat in crockpot.
• 8 cover and cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours.
• 9 to serve, transfer meat and vegetables to a serving platter.
• 10 stir sauce; spoon over meat and vegetables.

Pot Roast Mushroom Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 2 tablespoons butter
• 1 small onion (chopped)
• 2 garlic cloves (chopped)
• 1 tablespoon thyme (chopped)
• 8 ounces mushrooms (sliced)
• 1/4 cup red wine
• 4 cups beef broth
• 2 cups cooked beef (shredded)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon parsley (chopped)

Recipe

• 1 1. melt the butter in a pan.
• 2 2. add the onions and saute until tender, about 5-7 minute.
• 3 3. add the garlic and saute until fragrant, about 1 minute.
• 4 4. add the mushrooms and thyme and saute until browned, about 12-17 minutes.
• 5 5. add the wine and deglaze the pan.
• 6 6. add the broth and beef and simmer for 15 minutes.
• 7 7. meanwhile melt the butter in another pan.
• 8 8. mix in the flour and cook until golden brown.
• 9 9. mix some of the flour mixture into the soup to thicken to the desired consistency.