old water. Remove the skin and coarsely grate into a bowl
Remove red wax coating from cheese and cut cheese into 1/2-inch cubes.
Spray crock pot with nonstick coating spray. In medium bowl, combine soup, sour cream and cheese.; mix well. Gently stir in roasted pepper strips.
Arrange half of potatoes in crock pot. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
Cover and cook on Low for 5-6 hours.
Bring the stock to a boil in a large pan. Add the potatoes and simmer for 12-15 mins, until tender.
Remove the soup from the heat and puree using an immersion blender. Place the soup back on the heat and stir in the cream, cheese and cumin.
Add the leek to the pan then simmer for 5-6 mins, stirring. Divide the soup between 4 bowls then sprinkle with cumin seeds. Serve.
to a large pot and cover with salted water; bring
Bake potatoes at 400\u00b0 until done. Peel them and cut into chunks. Set aside. Combine beer, broth, and worcestershire sauce in a 3 qt. saucepan. Cook over med. heat for 6 min. Combine half and half and cornstarch; stir well. Add that to cheese, milk and red pepper to beer mixture; stir well. Cook and stir until thick. Add reserved potato chunks cook 2 min. Crumble bacon and cheese and chives on top.
mall frying pan, melt butter and add shallots, cook on medium
br>Whisk in the flour and mustard and keep it moving for
tatoes into a large pot and cover with salted water; bring
e center. Place egg yolks and eggs in the center, cutting
For the dressing, whisk together olive oil, red wine vinegar and mustard. Set aside.
Combine herbs in a shallow dish. Roll goat cheese in herbs to coat. Slice into 4 rounds.
Distribute tomatoes between serving plates. Season. Top with a piece of goat cheese and drizzle with dressing. Add prosciutto and pine nuts. Serve with crusty bread.
Combine
wild
rice and water in saucepan and cook over low heat for 45 minutes.
Drain.
Set aside.
Fry bacon pieces and onion
in
skillet until bacon is crisp.
Drain bacon and onion on paper towel.
Place soup in large saucepan; dilute as directed. Stir
in
milk
(1 quart), bacon, onion, cheese and cooked
rice. Stir
until
cheese
is
melted.
Garnish
with carrot.
Yields 8 to 10 servings.
Combine rice and water in saucepan and cook over low heat for 45 minutes.
Drain and set aside.
Fry bacon pieces and onion in skillet until bacon is crisp.
Drain bacon and onion on paper towel.
Place soup in large saucepan, dilute as directed.
Stir in 1 quart milk, bacon, onion, cheese and cooked rice.
Stir until cheese melts.
Serves 8 to 10.
Mix mushroom soup and milk together with half of the onion rings.
Layer hash brown potatoes, sausage, soup mixture and shredded cheese alternately.
Bake at 350\u00b0 until heated through, about 40 minutes.
Add more cheese and the rest of the onion on top.
Bake long enough to melt cheese.
(So easy, so goooood!)
Fry bacon and onions until bacon is crisp.
Drain excess fat. Place soup in saucepan and heat.
Stir in half and half, bacon, onions, cheese and cooked wild rice.
Stir until cheese is melted.
Mix soup, mayonnaise, lemon juice, curry and drained chestnuts.
In a 9 x 13-inch pan, spread beans and cover with chicken.
Pour soup mixture over and bake until bubbly.
Take out of oven and cover with grated cheese and potato chips.
Return to oven and bake until cheese is melted and chips are brown.
Cube and boil potatoes with salt until tender.
Mash potatoes and add next 4 ingredients.
Add milk alternately.
May not need whole can; potatoes should not be runny.
Pour in casserole dish. Top with cheese and Potato Toppers.
Bake at 350\u00b0 for 30 minutes. (Good left over.)
Put potatoes, carrots, celery and onion in water; cook. Add chicken
broth.
Thicken
with
cornstarch.
Add
Velveeta cheese and heat until cheese melts.
Makes about 1/2 gallon.
melt butter. Add chopped vegetables and saute on low heat until
inutes.
Add chopped green and red peppers, cook 1 minute
Combine potatoes, onion and water in heavy saucepan.
Bring to boil.
Reduce heat and simmer until tender, about 20 minutes.
In heavy skillet, melt butter; add flour.
Cook and stir until thickened.
Stir mixture slowly into potatoes; cook and stir until thick.
Add cheese and seasonings.
Makes 4 to 6 servings.