fresh ground pepper, paprika, Pabst Blue Ribbon, and water.
Cook times
br>Mix the cream cheese& blue cheese.
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our mouth texture.
Souce: Blue Ribbon Winner Cookie Entry Minnesota State
Brown sausage and bacon in a large skillet.
Add onion and green pepper.
Cook until tender.
Drain.
Add the rest of the ingredients.
Heat for approximately 20 minutes.
(You'll win the Blue Ribbon every time!)
In a heavy 10-inch frying pan with ovenproof handle, cook bacon until crisp.
Drain bacon on absorbent paper; reserve. Saute 3 minutes in bacon fat the onion and garlic.
Add beef and saute until brown, breaking meat up with a fork as it cooks.
Stir in tomato soup, chili powder, salt and paprika.
Heat to blend flavors.
Spoon meat mixture into bowl; reserve.
ittle more ingredients, doubling the soup and make a heaping 9x13
ranberry sauce, salad dressing and soup mix.
Rinse chicken; pat
Combine flour, salt, pepper and mustard and sprinkle over steak; pound in meat.
In heavy skillet, brown in oil.
Add water and Worcestershire sauce and simmer 1 1/2 to 2 hours in covered skillet.
Pour mushroom soup over meat and cook 10 minutes longer. Serves 6 to 8.
Combine onion soup mix with sour cream in a bowl; add eggs.
Mix in ground beef.
Add bread crumbs; mix well.
Shape into a loaf.
Place in loaf pan; lay bacon over top.
Place in preheated 500\u00b0F oven.
Reduce heat.
Bake at 375\u00b0F for 1 hour.
nion is translucent; drain. Add soup, can of corn, drained, 1
he cream cheese and the blue cheese.
Top each of
edium bowl, combine wine, blue cheese, soup, salt and pepper.
Pour
Bring chicken stock to a gentle boil. Add grated carrot and chopped onion, salt, and pepper: simmer gently for one hour. Add paprika and butter; simmer gently for 10 minutes. Meanwhile, blend flour and milk until smooth; stir into chicken stock and cook until smooth and thickened. Then add Blue cheese, Worcestershire, and liquid hot-pepper seasoning. Continue to simmer gently until well blended (about 15 minutes). Serve hot in small soup bowls.
Heat the olive oil in a saucepan over medium heat.
Stir in the garlic, bell pepper, and onion.
Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the blue cheese, cream cheese, heavy cream, and milk.
Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper.
Continue to cook and stir until the soup is heated through, 15 to 20 minutes.
0 minutes.
Add the blue cheese, cream and basil.
Heat the olive oil in a saucepan over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated through, 15 to 20 minutes.
In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
Add flour and stir constantly for 1 minute.
Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
Serve.
In a medium saucepan, cook sweet potato in stock until tender.
Puree, return to heat and stir in lemon juice, blue cheese, salt and pepper to taste.
Simmer gently 10 minutes until cheese is melted. DO NOT allow to boil.
Ladle into soup bowls and garnish with a few drizzles of cream.
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2. FINISH SOUP Remove bones from slow cooker
Place stew meat in a large pot, cover with water and bring to a boil.
Add basil and parsley.
Lower the heat and cook, covered, at a slow boil for 3 hours.
Cook the noodles separately.
Drain and add them to the beef broth.
Salt and add 1/2 teaspoon pepper. The Blue cheese goes in last, and cooks just long enough to melt completely.
Do not boil.