Ingredients
- Servings: 8
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- combine the potatoes, celery, onion, ham and water in a stockpot. bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. stir in the chicken bouillon, salt and pepper.
- in a separate saucepan, melt butter over medium-low heat. whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. slowly stir in milk as not to allow lumps to form until all of the milk has been added. continue stirring over medium-low heat until thick, 4 to 5 minutes.
- stir the milk mixture into the stockpot, and cook soup until heated through. serve immediately.
Ingredients
- Servings: 4
- 8 ounces brown lentils
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 onion, minced
- 1 large carrot, chopped
- 1 quart water
- 1 pinch dried oregano
- 1 pinch crushed dried rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- salt and ground black pepper to taste
- 1 teaspoon olive oil, or to taste
- 1 teaspoon red vinegar, or to taste (optional)
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
- place lentils in a large saucepan; add enough water to cover by 1 inch. bring water to a boil and cook until tender, about 10 minutes; drain.
- heat olive oil in a saucepan over medium heat. add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. bring to a boil. reduce heat to medium-low, cover, and simmer for 10 minutes.
- stir in tomato paste and season with salt and pepper. cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. add additional water if the soup becomes too thick. drizzle with 1 teaspoon olive oil and red vinegar to taste.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 4
- 1 cup shelled walnuts
- 1 tablespoon olive oil
- 3 shallots, chopped
- 3 cloves garlic, chopped
- 2 oranges, zested and juiced
- 1 pinch ground cinnamon
- 4 cups vegetable stock
- 1/2 cup plain yogurt
- salt and ground black pepper to taste
- 1/4 cup chopped cilantro
Recipe
Preparation Time: 25 mins
Cook Time: 10 mins
Ready Time: 35 mins
- roast the walnuts in a dry frying pan over medium heat, stirring frequently, until golden brown and fragrant. remove the pan from the heat, and pour walnuts a cutting board to cool slightly; coarsely chop the nuts.
- heat the olive oil in a saucepan over medium heat. stir in the shallots and garlic; cook and stir until the shallots have softened and turned translucent, about 3 minutes. add the chopped walnuts, orange zest, orange juice, and cinnamon, and boil for 1 minute.
- puree the mixture in a blender or food processor with 1 cup of vegetable stock. return the soup to the saucepan and pour in the remaining 3 cups of vegetable stock.
- bring to a boil; reduce the heat and simmer for 4 to 5 minutes. remove from heat; stir in the yogurt, and season with salt and black pepper to taste. garnish with chopped cilantro.
Ingredients
- Servings: 6
- 1 (16 ounce) package smoked sausage
- 2 potatoes, cut into 1/4-inch slices
- 3/4 cup chopped onion
- 6 slices bacon
- 1 1/2 teaspoons minced garlic
- 2 cups kale - washed, dried, and shredded
- 2 tablespoons chicken bouillon powder
- 1 quart water
- 1/3 cup heavy whipping cream
Recipe
Preparation Time: 15 mins
Cook Time: 55 mins
Ready Time: 1 hr 10 mins
- preheat oven to 300 degrees f (150 degrees c).
- layer the sausage links a baking sheet and bake for 25 minutes, or until done. cut in half length-wise, then cut at an angle into 1/2 inch slices.
- place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
- remove bacon and crumble. set aside.
- add garlic to the onions and cook an additional 1 minute. add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
- add crumbled bacon, sausage, kale, and cream. simmer 4 minutes and serve.
Ingredients
- Servings: 6
- 1 pound bulk mild italian sausage
- 1 1/4 teaspoons crushed red pepper flakes
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, diced
- 1 tablespoon minced garlic
- 5 (13.75 ounce) cans chicken broth
- 6 potato, thinly sliced
- 1 cup heavy cream
- 1/4 bunch fresh spinach, tough stems removed
Recipe
Preparation Time: 25 mins
Cook Time: 1 hr
Ready Time: 1 hr 25 mins
- cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
- cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.
Ingredients
- Servings: 12
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon dried rosemary
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 small onion, minced
- 2 teaspoons crushed garlic
- 1 egg, beaten
- 1 cup milk
- 1/4 cup butter, melted
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 45 mins
- preheat oven to 425 degrees f (220 degrees c). if using dark-coated muffin pans, preheat oven to 400 degrees f (200 degrees c). grease 12 muffin cups.
- in a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. lightly mix in the mozzarella cheese, parmesan cheese, onion, and garlic. in another bowl, whisk together the egg and melted butter, then whisk into the milk. make a well in the center of the dry ingredients, and pour the milk mixture into the well. stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. the batter will look lumpy. pour batter into the prepared muffin cups, filling them about 2/3 full.
- bake the muffins in the preheated oven until browned, about 25 minutes. cool in pan for about 5 minutes before removing from the cups.
Ingredients
- Servings: 10
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans french style green beans, drained
- 2 cups shredded cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
- transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 4
- 8 ounces brown lentils
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 onion, minced
- 1 large carrot, chopped
- 1 quart water
- 1 pinch dried oregano
- 1 pinch crushed dried rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- salt and ground black pepper to taste
- 1 teaspoon olive oil, or to taste
- 1 teaspoon red vinegar, or to taste (optional)
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
- place lentils in a large saucepan; add enough water to cover by 1 inch. bring water to a boil and cook until tender, about 10 minutes; drain.
- heat olive oil in a saucepan over medium heat. add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. bring to a boil. reduce heat to medium-low, cover, and simmer for 10 minutes.
- stir in tomato paste and season with salt and pepper. cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. add additional water if the soup becomes too thick. drizzle with 1 teaspoon olive oil and red vinegar to taste.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- combine the potatoes, celery, onion, ham and water in a stockpot. bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. stir in the chicken bouillon, salt and pepper.
- in a separate saucepan, melt butter over medium-low heat. whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. slowly stir in milk as not to allow lumps to form until all of the milk has been added. continue stirring over medium-low heat until thick, 4 to 5 minutes.
- stir the milk mixture into the stockpot, and cook soup until heated through. serve immediately.
Ingredients
- Servings: 6
- 1 (16 ounce) package smoked sausage
- 2 potatoes, cut into 1/4-inch slices
- 3/4 cup chopped onion
- 6 slices bacon
- 1 1/2 teaspoons minced garlic
- 2 cups kale - washed, dried, and shredded
- 2 tablespoons chicken bouillon powder
- 1 quart water
- 1/3 cup heavy whipping cream
Recipe
Preparation Time: 15 mins
Cook Time: 55 mins
Ready Time: 1 hr 10 mins
- preheat oven to 300 degrees f (150 degrees c).
- layer the sausage links a baking sheet and bake for 25 minutes, or until done. cut in half length-wise, then cut at an angle into 1/2 inch slices.
- place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
- remove bacon and crumble. set aside.
- add garlic to the onions and cook an additional 1 minute. add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
- add crumbled bacon, sausage, kale, and cream. simmer 4 minutes and serve.
Ingredients
- Servings: 8
- 2 pounds carrots, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup white sugar
- 3/4 cup white vinegar
- 1/2 cup vegetable oil
- 1 teaspoon worcestershire sauce
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Recipe
Preparation Time: 25 mins
Cook Time: 15 mins
Ready Time: 8 hrs 40 mins
- bring a pot of lightly salted water to a boil. cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. transfer carrots to a container with a lid; add onion and bell pepper.
- stir tomato soup, sugar, vinegar, oil, worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. pour soup mixture over vegetables.
- cover the container and refrigerate vegetables, 8 hours to overnight.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 6
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cloves garlic, minced
- 1/2 teaspoon crushed dried thyme
- 2 bay leaves
- 2 large onions, chopped
- 3 baking potatoes, peeled and cubed
- 2 quarts chicken stock
- 6 carrots, peeled and cut into 1-inch pieces
- 3 ears corn, husked and cut into thirds
- 1/2 cup cream
- 1 egg yolk, beaten
- 2 teaspoons arrowroot, mixed with
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced cilantro
Recipe
Preparation Time: 40 mins
Cook Time: 1 hr 10 mins
Ready Time: 1 hr 50 mins
- preheat oven to 375 degrees f (190 degrees c).
- toss chicken cubes with salt, pepper, garlic, thyme, and bay leaves. spread half of the diced onion the bottom of a deep baking dish. sprinkle the chicken overtop, and cover with remaining onions. bake in preheated oven until the chicken has turned golden brown, 20 to 30 minutes.
- pour the chicken and onions along with the potatoes into a large soup pot; pour in the chicken broth. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- add carrots and corn, then cover and continue simmering for 20 minutes more.
- stir together the cream and egg yolk until well blended. slowly stir in 1/2 cup of hot broth until incorporated; set aside. ladle out half of the potatoes, mash, then stir back, into the soup. dissolve the arrowroot in the water, and stir into soup to thicken. finally, stir the hot egg mixture into the soup, and gently simmer for 2 to 3 minutes to thicken.
- ladle soup into bowls and garnish with a sprinkle of parsley and cilantro.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 4
- 8 ounces brown lentils
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 onion, minced
- 1 large carrot, chopped
- 1 quart water
- 1 pinch dried oregano
- 1 pinch crushed dried rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- salt and ground black pepper to taste
- 1 teaspoon olive oil, or to taste
- 1 teaspoon red vinegar, or to taste (optional)
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
- place lentils in a large saucepan; add enough water to cover by 1 inch. bring water to a boil and cook until tender, about 10 minutes; drain.
- heat olive oil in a saucepan over medium heat. add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. bring to a boil. reduce heat to medium-low, cover, and simmer for 10 minutes.
- stir in tomato paste and season with salt and pepper. cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. add additional water if the soup becomes too thick. drizzle with 1 teaspoon olive oil and red vinegar to taste.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 6
- 6 bone-in chicken breast halves, with skin
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (4.5 ounce) can mushrooms, with liquid
- 1 cup sour cream
- 1/2 cup cooking
- 1 tablespoon paprika
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 15 mins
Ready Time: 1 hr 25 mins
- preheat oven to 350 degrees f (175 degrees c).
- place chicken breasts skin-side up in an 11x17 inch baking dish. in a medium bowl combine soup, mushrooms with liquid, sour cream and . mix well and pour mixture over chicken. sprinkle with paprika.
- bake at 350 degrees f (175 degrees c) for about 1 1/4 hours, or until chicken is cooked through and tender, and juices run clear.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 6
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 1 (28 ounce) can whole peeled tomatoes, with liquid
- 2 (14.5 ounce) cans chicken broth
- 2 cups dry brown lentils
- 1/2 cup red
- 4 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- melt the butter in a large pot over medium high heat. place the onions in the pot and saute for 10 minutes, or until onions are tender.
- place the tomatoes in a food processor or blender and puree until smooth. pour this into the pot with the onion along with the chicken broth and the lentils
- bring to a boil, reduce heat to low and let simmer for 20 minutes. then, stir in the , garlic, nutmeg and cloves. simmer for at least 25 more minutes.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- combine the potatoes, celery, onion, ham and water in a stockpot. bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. stir in the chicken bouillon, salt and pepper.
- in a separate saucepan, melt butter over medium-low heat. whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. slowly stir in milk as not to allow lumps to form until all of the milk has been added. continue stirring over medium-low heat until thick, 4 to 5 minutes.
- stir the milk mixture into the stockpot, and cook soup until heated through. serve immediately.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 3
- 2 1/4 cups water
- 2 ounces firm tofu, cut into 1/4 inch cubes
- 1 tablespoon light miso paste
- 2 teaspoons barley miso paste
- 1/2 cup fresh spinach, washed and chopped
- 1 green onion, thinly sliced
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- in a medium saucepan, bring the water to a boil. ladle out about 1/2 cup of the boiling water, and reserve. add tofu. reduce the heat to medium, cover, and cook for 1 to 2 minutes. add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. remove soup from heat.
- blend white miso and barley miso into reserved hot water. stir into soup. ladle into bowls, and garnish with scallion. serve immediately.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 4
- 8 ounces brown lentils
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 onion, minced
- 1 large carrot, chopped
- 1 quart water
- 1 pinch dried oregano
- 1 pinch crushed dried rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- salt and ground black pepper to taste
- 1 teaspoon olive oil, or to taste
- 1 teaspoon red vinegar, or to taste (optional)
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
- place lentils in a large saucepan; add enough water to cover by 1 inch. bring water to a boil and cook until tender, about 10 minutes; drain.
- heat olive oil in a saucepan over medium heat. add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. bring to a boil. reduce heat to medium-low, cover, and simmer for 10 minutes.
- stir in tomato paste and season with salt and pepper. cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. add additional water if the soup becomes too thick. drizzle with 1 teaspoon olive oil and red vinegar to taste.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 1
- 2 cups chicken broth
- 1 potato, chopped
- 1/4 teaspoon minced fresh ginger root
- 1 splash soy sauce
- 1 small tomato, chopped
- 1/2 green onion, chopped
- 1 egg, beaten
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- combine the chicken broth, chopped potato, ginger root, and soy sauce in a saucepan over medium heat; bring to a boil, reduce heat to medium-low, and simmer until the potato is tender, about 10 minutes.
- stir the chopped tomato and green onion through the potato mixture. increase heat to medium-high and bring the mixture to a boil.
- remove the saucepan from the heat and immediately stir the egg into the mixture until the egg cooks into thin ribbons throughout the soup.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 4
- 1 egg
- 1/4 teaspoon salt
- 2 tablespoons tapioca flour
- 1/4 cup cold water
- 4 cups chicken broth
- 1/8 teaspoon ground ginger
- 1/8 teaspoon minced fresh garlic
- 2 tablespoons chopped green onion
- 1/4 teaspoon asian (toasted) sesame oil (optional)
- 1 pinch white pepper (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- beat the egg and salt together in a bowl until well mixed. in a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
- bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.
Ingredients
- Servings: 8
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- combine the potatoes, celery, onion, ham and water in a stockpot. bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. stir in the chicken bouillon, salt and pepper.
- in a separate saucepan, melt butter over medium-low heat. whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. slowly stir in milk as not to allow lumps to form until all of the milk has been added. continue stirring over medium-low heat until thick, 4 to 5 minutes.
- stir the milk mixture into the stockpot, and cook soup until heated through. serve immediately.
Ingredients
- Servings: 6
- 2 teaspoons vegetable oil
- 1 1/2 cups chopped onion
- 3 cloves garlic, pressed
- 2 teaspoons grated fresh ginger root
- 1/4 teaspoon ground allspice
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1/2 teaspoon ground dried thyme
- 5 cups vegetable stock
- 2 cups diced peeled sweet potatoes
- 3 cups chopped kale
- 1 cup frozen sliced okra
- 1 cup coconut milk
- 1 cup diced tomato
- 1 cup canned black-eyed peas, rinsed and drained
- 2 tablespoons lime juice, or to taste
Recipe
Preparation Time: 25 mins
Cook Time: 30 mins
Ready Time: 55 mins
- heat the vegetable oil in a large pot over medium heat. stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
- pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. add the kale and okra; simmer 5 minutes. stir in the coconut milk, tomato, black-eye peas, and lime juice. simmer about 5 minutes longer until the vegetables are tender.
Ingredients
- Servings: 9
- 1 (29 ounce) can peaches in light syrup
- 1 (29 ounce) can pears in light syrup
- 1 (16.5 ounce) can pitted dark sweet cherries in heavy syrup
- 1/2 cup dried pitted prunes
- 1/2 cup raisins
- 2 mandarin orange peels
- 2 cinnamon sticks
Recipe
Preparation Time: 10 mins
Cook Time: 2 hrs
Ready Time: 2 hrs 10 mins
- pour peaches, pears, cherries, and all syrups from the canned fruit into a large pot. stir in prunes, raisins, mandarin orange peels, and cinnamon sticks; bring to a boil. reduce heat to low and simmer until slightly thick, about 2 hours.
- serve warm. remove orange peels and cinnamon sticks before serving.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 6
- 1 pound bulk mild italian sausage
- 1 1/4 teaspoons crushed red pepper flakes
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, diced
- 1 tablespoon minced garlic
- 5 (13.75 ounce) cans chicken broth
- 6 potato, thinly sliced
- 1 cup heavy cream
- 1/4 bunch fresh spinach, tough stems removed
Recipe
Preparation Time: 25 mins
Cook Time: 1 hr
Ready Time: 1 hr 25 mins
- cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
- cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.
Ingredients
- Servings: 12
- 1 (10.75 ounce) can fiesta cheese soup
- 1 (10.75 ounce) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup butter or margarine, melted
- 2 (20 ounce) packages simply potatoes® southwest style shredded hash browns
- 2 cups cubed fully cooked ham
- 1 1/2 cups crushed round buttery crackers*
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- heat oven to 350 degrees f. spray 13x9 glass baking dish with nonstick cooking spray. in very large bowl stir together fiesta cheese soup, cream of chicken soup, sour cream and 1/4 cup melted butter; mix well. stir in simply potatoes and ham. spread into baking dish.
- in small bowl stir together remaining 1/4 cup melted butter and crushed crackers. sprinkle crackers evenly over top of simply potatoes.
- bake, uncovered, 50 to 55 minutes or until edges are bubbly and center is heated through.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 4
- 8 ounces brown lentils
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 onion, minced
- 1 large carrot, chopped
- 1 quart water
- 1 pinch dried oregano
- 1 pinch crushed dried rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- salt and ground black pepper to taste
- 1 teaspoon olive oil, or to taste
- 1 teaspoon red vinegar, or to taste (optional)
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
- place lentils in a large saucepan; add enough water to cover by 1 inch. bring water to a boil and cook until tender, about 10 minutes; drain.
- heat olive oil in a saucepan over medium heat. add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. bring to a boil. reduce heat to medium-low, cover, and simmer for 10 minutes.
- stir in tomato paste and season with salt and pepper. cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. add additional water if the soup becomes too thick. drizzle with 1 teaspoon olive oil and red vinegar to taste.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.