143 red onion soup crock Recipes

head broccoli, head cauliflower, bell peppers (1 red, 1 green ), green onions, red onion, fresh baby carrots, garlic, salt, pepper, turmeric, curry (yellow ), your favorite cheese (3 different kinds), water or 4 cups stock, chicken bouillon cubes, evaporated milk or 1/2 cup half-and-half cream or 1/2 cup heavy cream

ground beef, onion, chopped, chopped fresh garlic, green bell pepper, chopped, celery, chopped, carrot, chopped, water, diced tomatoes, undrained, spaghetti sauce (can use homemade ), sugar, seasoning salt, pepper, red pepper flakes (i use about 1/4 tsp ) or tabasco sauce (i use about 1/4 tsp ), spaghetti (cooked , can use the thinner spaghetti for this also, broken into pieces), grated parmesan cheese (optional), parmesan cheese (to garnish )

dried black beans (soaked overnight), water, carrot, chopped, stalk celery, chopped, red onion, chopped, garlic cloves, crushed, green bell peppers, chopped, jalapeno peppers, chopped, lentils, peeled and diced tomatoes, chili powder, ground cumin, dried oregano, ground black pepper, red wine vinegar, salt, uncooked white rice or 1/2 cup brown rice, sour cream, lime wedge, cilantro

red lentils, well washed, olive oil, onions, finely chopped, garlic cloves, minced, turmeric, cumin seeds, salt, cracked black peppercorns, tomatoes , including juice, carrots, peeled, fresh lemon juice, vegetable broth or 6 cups chicken broth, light coconut milk, your favorite hot sauce, chopped cilantro (to garnish )

red potatoes cut into bite size pieces, lg. onion, carrot, chopped, stalk celery, chopped, parsley, water, chicken bouillon cubes, salt, pepper to taste, fat free milk

chuck roast, dry onion soup mix, red crush bell pepper, juice , from a jar of peppercini, pepperoncini pepper, hoagie roll

spinach, carrots, chopped, celery ribs, chopped, onion, chopped, garlic clove, minced, vegetable broth, tomatoes, diced, bay leaves, basil, dried, oregano, dried, red pepper flakes, crushed

stewing beef, baby carrots, mushrooms, stems trimmed, baby red potato (leave them whole), fresh green beans (ends snapped off), tomato sauce , plus, water, lipton beefy onion soup mix, garlic powder, black pepper

arm roast or 2 -3 lbs beef shoulder, dry onion soup mix, water, red potatoes, cubed, baby carrots

red enchilada sauce, chicken breasts (cooked and shredded ), cream of chicken soup, diced green chilies, corn tortillas, onion (minced ), shredded mexican blend cheese

chicken thighs, chicken broth, onion soup mix, potatoes, red, carrots, basil

red potatoes, cut into 1 inch cubes, cooked ham, cubed, corn, drained, chopped green pepper, instant minced onion, condensed cheddar cheese soup, milk, all-purpose flour, garlic pepper seasoning

dried black beans (about 2 cups), water, carrot, chopped, celery, chopped, red onion, chopped, garlic cloves, minced, green bell peppers, chopped, jalapeno peppers, chopped, lentils, diced tomatoes, chili powder, ground cumin, dried oregano, ground black pepper, red wine vinegar, salt, uncooked brown rice, plain yogurt, lime wedge, cilantro

skinless chicken thighs, beefy onion soup mix, frozen pearl onions, fresh button mushrooms, quartered, dry red wine, mashed potatoes (optional), fresh basil (optional) or parsley (optional)

butter, onions, peeled and thinly sliced, sugar, red curry paste, beef broth, beef consomme, dry sherry, kitchen bouquet, french bread (stale or toasted), swiss cheese, shredded

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

great northern bean, canned, red beans or 1 cup pinto beans, canned, green beans (fresh or frozen ), water, diced tomatoes, undrained, onion, chopped, low-sodium beef bouillon cubes, garlic cloves, minced, oregano, basil, garlic salt, pepper, italian seasoning, for spices

beef roast (i used a pot roast), french onion soup, zesty italian salad dressing (or 1 packet dry mix zesty italian seasoning), baking potatoes (cut up into 3 or 4 large pieces), ground red pepper, black pepper, seasoning salt, garlic salt