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.
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
iced carrot, celery, zucchini, swede and pumpkin. Cook for a further
directed on the package and refrigerate. This will be
Add all ingredients to crock pot except for chicken and frozen vegetables; mix thoroughly.
Add chicken and cook on high for 3 hours.
Remove chicken onto plate. Remove skin and bones, cube/shred meat, and return to pot.
Add frozen vegetables and cook for 1 more hour.
Remove bay leaf before serving.
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Simmer chicken in pan until completely cooked.
Pour in can of chicken and rice soup.
Fill empty can with rice and pour in. Add water.
Let cook until rice is soft and fluffy.
Then serve.
In a soup pot, saute' carrots and celery for 5 minutes.
Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.
Bring broth OR water and bouillon to a boil in
Heat chicken and celery soup with milk and water, DO NOT BOIL.
Add chicken, heat in soup, taste and add extra milk if needed.
Sprinkle with parsley and serve with croutons.
lime juice, yogurt, cayenne pepper and sugar. Puree until smooth, using
eaf, thyme, ground black pepper and margarine. Stir all together, bring
ver medium heat. Add leek and garlic. Cook, stirring, for 2
In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.
Stir in the chili powder and cook for 2 minutes.
Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
Place the chicken and cold water in a pot.
Bring to a rolling boil and remove any froth that gathers on top.
Add all vegetables, salt and pepper.
Bring to a boil, then reduce the heat to simmer.
Cover and cook for 2 to 3 hours or until the chicken is tender and can be pulled apart.
Remove the chicken from the soup.
Remove all meat from bones and return the meat to the soup.
Serves 6.
In large stockpot, add chicken stock or water.
Bring to a boil.
Add chicken breast and poach for 18 to 20 minutes.
Remove from liquid and set aside to cool.
Reduce heat to simmer and add all other ingredients and simmer 35 to 40 minutes.
Shred cooled chicken and add back to soup at end of the 35 to 40 minutes, then simmer for additional 10 to 15 minutes.
Season to taste when all ingredients are added and at end, check taste and add additional seasoning if needed to suit taste.
Place water in a large pot. Add the chicken base and stir well.
Add all vegetables and turn on medium heat, bringing to a boil.
Turn down to a simmer.
Cook for about 30 minutes add seasoning and bring back to a boil.
Dump in pasta and cook till tender/firm.
Add the diced chicken and cook about 5 more minutes.
Freezes well.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.