109 mushroom dip onion soup Recipes

hot sausage , casings romoved, hamburger, chopped onion, cream of mushroom soup, velveeta cheese, cubed, diced green chilies, thick & chunky salsa

parsley (minced ), green onion top (chopped ), butter, cream of mushroom soup (undiluted ), worcestershire sauce, salt, pepper, tabasco sauce, crabmeat (drained ), shrimp (drained & mashed )

butter, celery ribs, sliced, onions, chopped, mushrooms, sliced, all purpose flour, condensed cream of celery soup (10 oz), garlic cheese , cut into cubes or cheese of your choice and garlic cloves to your liking, frozen broccoli spears (10 oz)

ground beef, onion, chopped, garlic cloves, diced (or about 1/4 tsp. garlic powder), pepper , to taste, velveeta cheese , cut into cubes, cream of mushroom soup, pace picante sauce (mild, medium or hot ), jalapeno pepper , chopped (optional, if you don tsp like the extra heat)

onion, chopped, butter or margarine, divided, cooked minute white rice, condensed cream of mushroom soup, frozen chopped broccoli, cooked, well drained, cheese dip, fresh bread cubes

ground beef, bulk pork sausage, king arthur unbleached all-purpose flour, condensed cream of mushroom soup, undiluted, diced tomatoes and green chilies, undrained, onion, chopped, garlic powder, process cheese (velveeta), cubed, tortilla chips

ground beef, bulk pork sausage, chopped onion, velveeta cheese, cut up, picante sauce, diced tomatoes with green chilies, cream of mushroom soup, cheedar cheese soup, milk, tortilla chips

hot breakfast sausage, onion, chopped, whole block velveeta cheese, cream of mushroom soup, milk, hot salsa , i like pace

hamburger, jimmy dean sausage, onion, diced small, taco seasoning mix, water, velvetta, cream of mushroom soup, rotel tomatoes

butter, stalks celery, sliced, onions, chopped, sliced mushrooms, drained, all-purpose flour, condensed cream of celery soup, garlic cheese , cut into cubes, frozen broccoli spears, french bread slices, bell pepper strips, cherry tomatoes

processed cheese food (such as velveeta), cubed, condensed cream of mushroom soup, butter, divided, onions, chopped, green bell pepper, chopped, minced garlic, peeled crawfish tails, cayenne pepper , or to taste, salt and ground black pepper to taste, diced tomatoes with green chile peppers (such as ro*tel)

ground beef, onion, chopped, velveeta cheese, salsa, tostitos salsa con queso (the cheesy 1), mushroom soup

ground chuck, ground sausage, picante sauce, cream of mushroom soup, cream cheese, garlic powder, rotel tomatoes, dried oregano, green onions, olive, sliced (black or green ), nuts (of choice), refried beans

white crab meat, mayonnaise, cream of mushroom soup, onion (chopped fine ), cheddar cheese (shredded ), salt, pepper

condensed cream of mushroom soup, cream cheese, cubed, unflavored gelatin, minced celery, chopped onion, mayonnaise, imitation crabmeat, coarsely chopped

lean ground beef, pork sausage, velveeta cheese, chopped onion, chunky salsa (mild, hot or hottest -- your choice), cream of mushroom soup, garlic, minced or put through a garlic press

hamburger, cooked, breakfast sausage, cooked (owens regular), onion, chopped, velveeta cheese, cream of mushroom soup, rotel tomatoes , with bell peppers

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.