107974 patties soup salad Recipes

sweet onion, butter, softened, divided, ground beef, salt, pepper, rye bread, thousand island salad dressing, prepared horseradish, process american cheese or swiss cheese

shallots (sliced ), yellow squash (patty pan), unsalted butter, salt and pepper

uncooked orzo pasta, frozen peas, refrigerated breaded chicken patties, roasted sweet red peppers, drained, minced chipotle pepper in adobo sauce, shredded part-skim mozzarella cheese

red potatoes or 2 lbs white potatoes, reduced-calorie mayonnaise, vegetable soup mix, distilled white vinegar

garlic clove, diced, sugar, salt, tomato juice, salad oil (i use canola oil), lemon juice, worcestershire sauce, soy sauce, tomatoes, finely diced, cucumber, seeded and finely diced, green pepper, finely diced, carrot, shredded, celery, thinly sliced, green onion, thinly sliced

salad, shredded romaine lettuce, oriental-flavor ramen noodle soup mix, diced cooked chicken, white corn, drained, tomato, diced, green onions, sliced, coarsely chopped unsalted dry-roasted peanuts, dressing, sugar, salt, grated gingerroot, pepper, oil, vinegar

condensed tomato soup, undiluted, sugar, cider vinegar, canola oil, green pepper, cut into chunks, onion, cut into chunks, garlic clove, halved, ground mustard, salt, paprika, salad greens and vegetables of your choice

salad oil, chopped onion, garlic clove, water, chicken bouillon cubes, fine noodles, salt, milk, frozen chopped spinach, shredded cheddar cheese, shredded swiss cheese, paprika, crouton

minute rice, cabbage leaves, tomato soup, tomato paste, ground beef, worcestershire sauce, brown sugar (packed), mrs. dash seasoning mix, garlic powder, onion powder, water

patty shell vol-au-vent cases, condensed cream of mushroom soup (campbells), chicken breasts, cubed, white onion, diced, carrots, diced, celery ribs, diced, mushrooms, 1/4 d, frozen corn, frozen peas, poultry seasoning, salt, fresh ground black pepper

chicken breasts (drained well ), red hot sauce, low-fat cream cheese, bleu cheese salad dressing (light or low-fat can be used)

patty-pan squash, olive oil, onion, finely diced, garlic, zucchini, halved and inner core discarded, skin diced, almonds, toasted (see note) and coarsely chopped, heavy cream, fresh marjoram, leaves only, finely chopped, salt, freshly ground black pepper, grated mexican manchego or aged jack cheese, marjoram, for garnish

wicked peach cobbler (patti labelle), basic piecrust for double-crust pie (i use pillsbury doughboy pie crust in the red box in the refrigerated section of your super market., peaches, peeled, pitted and cut into 1/4 slices, cornstarch, sugar, fresh lemon juice, ground cinnamon, plus more for the top crust, butter, chilled, cut into small pieces

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

salad oil, onions, minced, garlic cloves, minced, cod, soup stock (water can be added if needed), parsley, black pepper, red pepper, paprika

salad oil, sugar, apple cider vinegar, onions, grated, salt, tomato soup, macaroni, green peppers, chopped, pimientos, cut, sweet relish

salad oil, sugar, tomato soup (i use campbells), prepared mustard, vinegar, salt, pepper, paprika, garlic

salad, cucumbers, diced small, rotini pasta, chicken bouillon or chicken soup mix, lg. tomato, diced small, sm. onion, diced small, green pepper, diced small, red pepper, diced small, sauce, vegetable oil, vinegar, white sugar, celery seed, parsley, salt, pepper, dijon mustard, green onion, garlic powder