Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Heat a large pan and spray with
nion finely.
Place soup stock in a big soup pot, add the
Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
Reserve 1 cup of vegetable soup liquid. Drain the rest.
Place vegetables and reserved liquid into blender. Blend until finely grained.
Heat olive oil on medium. Add minced garlic and saute for approximately 2 minutes.
Add blended vegetable mixture to sauteed garlic. Add everything else.
Simmer for 15-20 minutes or until piping hot. Serve and enjoy.
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Saute onions and green peppers until tender; then add meat. Cook meat until it turns brown.
Drain.
Then add vegetable soup and water.
Simmer 10 minutes.
Serve on hamburger buns.
o the traditional Brown Derby Recipe -- that is classic. So
In a 1 1/2 pint jar,
In a pot of 3-4 quarts, saute garlic in vegetable oil in low heat. Before it turns brown, add onion, turn up the heat and saute for 2 more minutes.
Add all the diced vegetables.
Add water to cover all vegetables and more water to 2 inches above the vegetables. (Vegetables give water while cooking so don't put in too much water if you want a really hearty soup).
Add all the seasonings. Simmer for 2-3 hours. (I use a no-heat thermal pot and let sit for 12 hours. If you simmer with heat, remember to add water as necessary).
prigs of parsley. Bring to a boil; cover, then simmer about
The soup!
So
tock pot.
Bring to a boil, cover and simmer for
Stove top: In a large pot over medium heat
bring the turkey stock to a boil.
Add the carrots
il and garam masala in a large pot over medium-high
Add V8 juice, Ro*tel Tomatoes, onions, and garlic to a large sauce pot. Heat on medium high heat.
When soups is good and hot add the Ranch power, stirring to break up lumps.
After about 5 minutes, reduce the heat tomedium and add 2-3 cups of vegetables. I like peas, corn, lima beans, carrots, and green beans.
Let the soup cook for about 15 minutes or until all veggies are done.
Enjoy.
Heat oil in a large saucepan over medium heat.
Saute the onion and garlic in the olive oil.
Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
for the beans, kidney beans works very nicely, but whatever your preference is will work.
it goes really well with some crusty bread or buttered cornbread.
In a large saucepan, saute the chopped