Total Time: 1 hr 35 mins
Preparation Time: 5 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 12
3 lbs extra-lean ground sirloin (venison works well too, but don't use anything else)
1 (12 ounce) can tomato juice, spicy hot only (do not substitute or it will not taste right!)
2 (1 1/4 ounce) packages onion soup mix
1/2-3/4 cup italian seasoned breadcrumbs
Recipe
1 pre-heat oven to 350.
2 in a large bowl, combine all ingredients and mix well with hands. (note: start off using only 1/2 cup of bread crumbs and increase to 3/4 only if needed.).
3 transfer from bowl to ungreased 2 1/2 quart casserole dish.
4 pat down so loaf touches all sides of casserole dish evenly.
5 cook covered on 350 for 1 hour.
6 remove lid and cook uncovered for an additional 20-30 minutes until top is nicely browned and meat is cooked through.
4 cups milk, can use half and half for a richer soup
1 cup shredded mild cheddar cheese
1/2-3/4 cup sharp cheddar cheese, more to taste
1/2 teaspoon worcestershire sauce (to make this recipe vegetarian, be sure to use vegetarian worcestershire sauce.)
1 dash hot sauce, to taste
Recipe
1 in large soup pot, saute onion in butter over medium heat until soft, but not browned.
2 add flour, salt, pepper, sage and paprika; stir constantly til flour is dissolved. gradually stir in the milk.
3 cook over medium heat until boiling, stirring constantly.
4 remove from heat. stir in cheeses, worcestershire sauce, and hot sauce mixing until cheese melts.
5 puree soup in the pot with a stick immersion blender, (or use countertop blender/food processor) until smooth. return to heat and heat very gently just to heat through, but do not boil.
Total Time: 23 mins
Preparation Time: 15 mins
Cook Time: 8 mins
Ingredients
1 (15 ounce) bag hard pretzels
1 (1 1/4 ounce) package onion soup, dried
1/4 cup butter, melted
Recipe
1 preheat oven to 425 degrees.
2 in a bowl, break up hard pretzels into bite sized pieces. pour melted butter over and stir quickly. pour dried onion soup overtop and mix well.
3 spread out on a large cookie sheet, trying not to have pieces touch. this assures crispiness. bake 8-12 minutes. it depends on your oven, as some bake hotter than others. after 8 minutes, keep checking them. do not let onion bits burn, if possible. you just want them crispy. remove and cool completely. store in covered container.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 large cauliflower
4 tablespoons butter
1 tablespoon flour
1/4 teaspoon paprika
1 teaspoon salt (may need more )
2 tablespoons parsley, chopped
1 cup sour cream
1 chicken bouillon cube (optional)
3 eggs
2 tablespoons sour cream
1 cup flour, may need more
Recipe
1 break cauliflower into sections removing tough fibers.
2 add enough water to cover. cook until tender. (i used frozen.).( mash up when cooked ).
3 i added chicken boullion cube and 1 teaspoon dried parsley; if using the fresh parsley, put it in with the dumplings.
4 ( i would add the dumplings here before the roux ).
5 make roux with butter, flour, paprika, and salt.(add when noodles are floating ).
6 add to soup gradually, stirring frequently.
7 add sour cream right before you add dumplings.( or just sour cream ).
8 make dumplings: blend eggs, sour cream, and flour together; do not beat. drop by 1/2 teaspoons into soup for last 10 minutes cooking. cover. cook on very low heat.
1 in a food processor beat cottage cheese until very smooth. add lemon juice and dried soup mix. beat until well combined. keep refrigerated. best made made a few hours ahead.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 6
1 (10 1/2 ounce) can french onion soup
1 (10 1/2 ounce) can corn chowder
1 cup water
1 small medium cauliflower
1/4 teaspoon fresh ground black pepper
1/2 teaspoon hot sauce (optional)
1 pinch salt
Recipe
1 remove stalk of cauliflower to leave the head intact.
2 steam cauliflower whole in big sauce pot using the cup of water, placing lid to cover on medium heat for 7-10 minutes or until just soft but crisp on the inside (check with knife).
3 remove cauliflower from pot and cut up in bit size chunks.
4 in second medium sauce pot, combine cauliflower pieces, french onion soup, corn chowder, black pepper, hot sauce and salt.
5 bring to a boil and let the soup cook for another 5-7 minutes.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
Servings: 6
8 slices turkey bacon
1 cup diced yellow onion
1 tablespoon lowfat margarine
1/3 cup all-purpose flour
1/2 cup potato flakes
6 cups hot chicken broth
4 cups diced peeled baked potatoes
2 cups skim milk
1/4 cup nonfat sour cream
1/4 cup chopped fresh parsley, plus more for garnish
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons tabasco sauce
1 1/2 teaspoons fresh coarse ground black pepper
1 cup grated low-fat cheddar cheese
1/4 cup diced green onion, plus more for garnish
Recipe
1 fry the bacon until crisp. drain on paper towels and crumble.
2 cook the yellow onions in the margarine over medium-high heat until soft, about 3 minutes.
3 add the flour, whisking to prevent lumps. cook for 4 minutes.
4 whisk in the potato flakes.
5 slowly add the chicken broth, whisking to prevent lumps and cook until the liquid thickens.
6 reduce the heat to a simmer and add the potatoes, milk, sour cream, crumbled bacon, parsley, garlic, basil, salt, tabasco sauce and pepper. simmer for 10 minutes, but do not boil.
7 add the grated cheese and green onions. heat until the cheese melts.
8 serve, garnished with additional chopped parsley or diced green onions.
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 6
1 rabbit, cut in serving portions
flour (for dredging)
3 small onions, chopped
2 (1 liter) bottles hard apple cider
1 tablespoon oil
2 carrots, chopped roughly
6 new potatoes
2 tablespoons chopped parsley
1 tablespoon cornstarch
3 apples, peeled, cored and sliced
Recipe
1 dredge the rabbit pieces in the flour. heat the oil in a soup kettle. add the pieces of rabbit and the onions and brown in the oil turning as needed for about 20 minutes on a low flame. add the cider, turning the fir up momentarily. using a wooden spoon scrape up the brown bits at the bottom of the pot. when the cider boils, add the potatoes and the carrots. turn down the fire to a simmer, cover and cook one-half hour. remove the cover and add the apples and cook another half-hour. at this point, boil rapidly until the liquid in the pot is about 2 cups. make a slurry of two tablespoons of cold water and the cornstarch and add it and the parsley to the pot, cooking until the sauce is thick enough to coat a spoon. plate the rabbit and vegetables and spoon the sauce over them.
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
Servings: 8
2 (8 ounce) cans crescent rolls
0.5 (1 ounce) envelope dry vegetable soup mix
1/2 cup mayonnaise
1/2 cup sour cream
1 (10 ounce) package chopped spinach, thawed and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 garlic clove, pressed
4 ounces feta cheese, crumbled
1/4 ounce parmesan cheese, fresh grated
Recipe
1 preheat oven to 375 degrees. flatten crescent rolls onto a baking sheet and press seams together. bake 10-12 minutes; set aside. combine soup mix, mayonnaise, and sour cream. add spinach, artichoke hearts, water chestnuts, garlic, and feta cheese. spread mixture over crescent roll dough. top with parmesan cheese. bake 10-12 minutes. cut into squares with a pizza cutter and serve hot.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
1 cup plain fat-free yogurt
1 cup sour cream, reduced fat
1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup
1 (4 1/2 ounce) can canned diced green chiles, undrained
12 flour tortillas
1 cup shredded cheddar cheese, reduced-fat (4 oz)
1 1/2 cups chicken, cooked & chopped
4 medium green onions, sliced (1/4 cup)
2 cups lettuce, shredded, if desired
1 cup chopped tomato, if desired
Recipe
1 heat oven to 350 degrees fahrenheit. spray 13 by 9 inch (3 quart) glass baking dish with cooking spray.
2 in medium bowl, mix sour cream, yogurt, soup and chiles.
3 spoon about 3 tablespoons sour cream down center of each tortilla. reserve 1/4 cup of the cheese and sprinkle tortillas with remaining cheese, chicken and onions.
4 roll up; place in baking dish.
5 spoon remaining sour cream mixture over tortillas. cover with foil.
6 bake 25 to 30 minutes or until hot and bubbly. sprinkle with reserved 1/4 cup cheese. bake uncovered 5 minutes longer or until cheese is melted. garnish with shredded lettuce and chopped tomatoes.
Total Time: 3 hrs 35 mins
Preparation Time: 3 hrs
Cook Time: 35 mins
Ingredients
2 1/4 teaspoons active dry yeast
1/4 cup warm water
2 cups water
1 (1 1/4 ounce) package onion soup mix
2 tablespoons sugar
1 teaspoon salt
2 tablespoons parmesan cheese, grated
2 tablespoons butter flavor shortening
6 -6 1/2 cups all-purpose flour
Recipe
1 oven at 375°f.
2 in small bowl, soften active dry yeast in ¼ cup warm water & a small amount of sugar (about a pinch). in a small pot, combine onion-soup mix & 2 cup water; simmer covered 10 minutes; add sugar, salt, grated parmesan cheese, & shortening/butter/margarine; stir. cool to lukewarm. sift or spoon 6-6 ½ cups all-purpose flour.
3 stir in 2 cups of the sifted/spooned flour; mix well. stir in yeast. add enough remaining flour to make a moderately stiff dough. turn out on floured surface. knead till smooth & little tacky. place in a lightly greased bowl, turning dough once to coat. cover; let double, about 1 to 1 ½ hours.
4 punch down; divide in half. cover; let rest 10 minutes.
5 shape in 2 loaves, tapering ends. placed on a greased baking sheet, sprinkled with corn meal. score tops diagonally, 1/8 to ¼ inch deep. or, place in greased loaf pans, unscored. cover; let double-1 hour.
6 bake at 375° for 20 minutes. brush with a mixture of 1 egg & 1 tablespoon water. bake 10-15 minutes longer. if using loaf pans, bake in the greased loaf pan, for 30-35 minutes & brush with butter as it cools.
Total Time: 1 hr 48 mins
Preparation Time: 1 hr
Cook Time: 48 mins
Ingredients
Servings: 8
2 ounces pancetta or 2 ounces bacon, cut into pieces
1 cup onion, cut into 1-inch chunks
1 cup carrot, cut into 1-inch chunks
1 cup celery, cut into 1-inch chunks
6 fresh sage leaves
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1/2 cup dry whtie wine
8 -10 cups hot water
1 tablespoon kosher salt
1 1/2 cups lentils, rinsed and picked over
1 1/2 cups italian short-grain rice (arborio, carnaroli, or vialone nano)
1 cup chopped scallion
1/2 cup grated grana padano (plus more for passing) or 1/2 cup parmigiano-reggiano cheese (plus more for passing)
Recipe
1 drop the pancetta into the food processor bowl, and pulse several times, to chop the meat into small bits.
2 scrape all the chopped pancetta right into a heavy 5- to 6-quart saucepan.
3 put the onion, carrot, celery, and sage leaves into the empty food processor bowl, and mince together into a fine-textured paste or pestata.
4 put the butter and olive oil into the saucepan with the minced pancetta, and set over med-high heat.
5 cook, stirring, as the butter melts and the fat starts to render.
6 when the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so.
7 clear a space on the pan bottom and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.
8 increase the heat, pour in the wine, and cook, stirring, until the wine has almost completely evaporated.
9 pour in 8 cups of hot water and the tablespoon of salt, stir well, and heat to a boil (add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso).
10 cover the pan, and decrease the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to deepen the flavors.
11 stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10-15 minutes.
12 stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so.
13 if the dish is thickening more than you like, lower the heat and cover the pan completely.
14 if it seems too thin, remove the cover and cook at a faster boil.
15 when the rice and lentils are fully cooked, turn off the heat.
16 stir in the scallions and grated cheese.
17 serve in warm bowls, passing more cheese at the table.
Total Time: 1 hr 5 mins
Preparation Time: 30 mins
Cook Time: 35 mins
Ingredients
Servings: 8
8 ounces uncooked fettuccine
2 cups sliced fresh mushrooms
1 tablespoon butter or 1 tablespoon margarine
1 (10 3/4 ounce) can low-fat cream of mushroom soup
1 (8 ounce) package fat free cream cheese, cubed
2 cups nonfat milk
1/2 cup fat-free half-and-half
1/4 teaspoon garlic powder
2 1/2 cups cooked chicken, cubed
3/4 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded low-fat swiss cheese
1/3 cup seasoned bread crumbs
1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon grated parmesan cheese
Recipe
1 cook fettucine according to package directions. meanwhile, in a dutch oven or large kettle, saute mushrooms in butter until tender. add the soup, cream cheese, milk, half-and-half and garlic powder. cook and stir over medium-low heat until smooth. remove from the heat. add chicken and cheeses; mix well. drain fettuccine; add to chicken mixture and stir gently to coat.
2 transfer to a shallow 2-1/2 quart baking dish coated with nonstick spray. combine topping ingredients; sprinkle over chicken mixture. cover and bake at 350' for 25 minutes. uncover; bake 5-10 minutes longer or until golden brown.
Total Time: 1 hr 55 mins
Preparation Time: 25 mins
Cook Time: 1 hr 30 mins
Ingredients
1 -10 large baking potato (1 large potato will feed one to two people)
1 -10 large onion
1/2-1 cup butter
1 (2 1/2 ounce) box lipton onion soup mix (depending on how salty and strong you like it)
Recipe
1 slice potato(s) into 1/2 inch thick slices (vertically, not lengthwise), and slice onions also in 1/2 inch thick slices.
2 place the end potato slice on a piece of heavy duty tin foil that's big enough to roll around the newly expanded entire potato a couple times. then, layer side by side as you reassemble the potato first a piece of potato, then a pat of butter, then and onion, then a pat of butter, then a potato again -- until it is back in a potato shape.
3 then, place some slices of butter on top of the potato and sprinkle about 1-2 tablespoons of the lipton's onion soup mix over the butter.
4 roll the whole thing up in the tin foil making sure that you seal it tightly and cook it, turning once when it is half way cooked (you may want to put a pan lined with more tin foil below it to catch any butter that may squeek out if you are oven cooking it).
5 you may bake it in a 350°f preheated oven for an hour and a half, but my favorite way to cook this is to place the tin foil wrapped rolls directly on the coals of a bar-b-que for at least an hour (this will char it just a tad and add a great smokiness).
Total Time: 1 hr
Preparation Time: 45 mins
Cook Time: 15 mins
Ingredients
Servings: 4
12 ounces fresh sliced mushrooms
2 cups chopped onions
4 tablespoons butter
3 tablespoons flour
1 cup milk
1 -2 teaspoon dill weed
1 tablespoon hungarian paprika
1 tablespoon tamari soy sauce
1 teaspoon salt
2 cups vegetable stock or 2 cups water
pepper
1/2 cup sour cream
2 teaspoons lemon juice
1/4 cup fresh parsley
Recipe
1 saute onions in 2 t. butter,add mushrooms, 1 tsp dill, 1/2 cup liquid,tamari and paprika. cover and simmer 15 minutes. melt rest of butter in saucepan, whisk in flour while cooking, add milk, cook until thick. stir in mushroom mixture and rest of stock. cover and simmer 15 minutes. add salt, pepper, lemon juice, sour cream and additional dill if desired. enjoy!
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 6
1 1/2 lbs ground turkey (can use one pound if that is all that is avail)
1 onion (med-chopped)
16 ounces olives (whole or sliced)
16 ounces light sour cream
6 -8 flour tortillas (burrito size)
2 -3 cups cheese (shredded)
1 (20 ounce) can red enchilada sauce (med or mild)
1 (10 3/4 ounce) can campbell's tomato soup (undiluted)
1 (1 1/4 ounce) package taco seasoning
Recipe
1 brown ground turkey & onions in pan (in oil).
2 sprinkle contentions of pkg. over meat. add 1 ½ cup water and simmer for 5 minutes.
3 keep warm.
4 to assemble: mixed tomato soup and enchilada cause together in a bowl.
5 1 tortilla on a plate, take a tbsp of sauce and spread over tortilla.
6 take meat and put ½ cup meat down middle. on top of that put cheese on top. then add olives on top of that. 2 tablespoons sour cream on pile. roll up and put seam face down in 9 x 13 pan. make sure you put sauce down on bottom of pan first. then add enchiladas. continue until full approx 7–8. make sure you have enough sauce & cheese at the end.
7 cook on hi heat for 15 - 20 minutes or until cheese if melted and looks done.
Total Time: 55 mins
Preparation Time: 25 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 1/2 lbs ground turkey (can use one pound if that is all that is avail)
1 onion (med-chopped)
16 ounces olives (whole or sliced)
16 ounces light sour cream
6 -8 flour tortillas (burrito size)
2 -3 cups cheese (shredded)
1 (20 ounce) can red enchilada sauce (med or mild)
1 (10 3/4 ounce) can campbell's tomato soup (undiluted)
1 (1 1/4 ounce) package taco seasoning
Recipe
1 brown ground turkey & onions in pan (in oil).
2 sprinkle contentions of pkg. over meat. add 1 ½ cup water and simmer for 5 minutes.
3 keep warm.
4 to assemble: mixed tomato soup and enchilada cause together in a bowl.
5 1 tortilla on a plate, take a tbsp of sauce and spread over tortilla.
6 take meat and put ½ cup meat down middle. on top of that put cheese on top. then add olives on top of that. 2 tablespoons sour cream on pile. roll up and put seam face down in 9 x 13 pan. make sure you put sauce down on bottom of pan first. then add enchiladas. continue until full approx 7 –8. make sure you have enough sauce & cheese at the end.
Total Time: 1 hr 10 mins
Preparation Time: 25 mins
Cook Time: 45 mins
Ingredients
Servings: 12
1 (1 lb) package frozen hash browns
3/4 cup melted margarine
1/4 teaspoon pepper
1 teaspoon salt
1 (10 3/4 ounce) can cream of chicken soup
2 cups sour cream
2 cups grated medium cheddar
3/4 cup chopped onion
2 cups crushed corn flakes
1/2 cup water, makes it creamier (optional)
vegetable oil cooking spray
Recipe
1 in a large bowl combine 1/2 cup margarine, hash browns, pepper, salt, cream of chicken soup, sour cream, chopped onion, grated cheddar cheese and 1/2 cup water to make it creamier (optional).
2 lightly spray a 9 x 13 pan with non-stick cooking spray.
3 place mixture in this pan.
4 combine crushed corn flakes with 1/4 cup melted margarine and sprinkle over top of the casserole.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 5
1 (14 1/2 ounce) can chicken broth
3 medium potatoes, cut into large pieces
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 medium green onions, sliced thin
Recipe
1 heat chicken broth and potatoes to boiling in 2 quart saucepan over high heat, stirring occasionally. reduce heat, cover and simmer about 15 minutes or until potatoes are tender.
2 remove saucepan from heat, but do not drain. break the potatoes into smaller pieces with the potato masher or large fork. the mixture should still be lumpy.
3 stir the milk, salt pepper and green onions into the potato mixture. heat over medium heat, stirring occasionally until hot, but do not boil to prevent curdled appearance.
Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins
Ingredients
Servings: 9
1/4 cup butter (1/2 a stick)
6 tablespoons chopped onions
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash pepper
3 tablespoons flour
1 quart half-and-half cream
Recipe
1 melt butter in large saucepan. once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
2 add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. cover and simmer until potatoes are tender, usually about 30 minutes.
3 whisk flour into 1 cup of the half and half and then stir into soup.
4 add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
5 season to taste with additional salt and pepper if wanted. if the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.
