Place Tater Tots in a 9 x 12-inch dish or pan.
Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup.
Mix soups with spoon gently (do not disturb potatoes).
Bake in a 350\u00b0
oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened.
Serve hot.
Stir, slightly, when removed from the oven and ready to serve.
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
In large saucepan, combine soup, cream, milk and nutmeg; stir to combine.
Heat slowly just to boiling, about 10 minutes.
Add sherry and crabmeat, stirring; heat until thoroughly hot.
Do not boil.
Serve in individual soup cups.
Sprinkle top of each with a little nutmeg.
Makes 24 (1/2-cup) servings.
Mix and
heat:\tMilk,
soup and Old Bay seasoning.
Add crabmeat.
Cut off heat and add (while hot) cream cheese.
Add sherry at time of serving.
Spray a stockpot with cooking spray.
Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.
Mix soups in a large saucepan, gradually adding the milk.
Stir until well blended.
Stir Imo to soften.
Reserving 6 teaspoons of Imo for topping, add sherry and Imo to soup mixture.
Mix well and add shredded crabmeat.
Heat thoroughly, but do not boil.
Serves 5 to 6.
Combine crabmeat and soup, then combine cream cheese, cottage cheese, egg, onion, parsley and seasonings.
Arrange 1/2 of noodles in lasagna pan.
Top with 1/2 of cheese mixture and all of crabmeat mixture.
Top with remaining noodles, then remaining cheese mixture.
Bake at 350\u00b0 for 1/2 hour.
Or freeze for later use.
If lasagna has been frozen, increase baking time to between 45 minutes and 1 hour.
Layer sliced tomatoes on top.
Sprinkle with grated Cheddar cheese.
Return to oven for 15 more minutes.
In the
top
of
the
double
boiler blend flour with a little cream
until
smooth.
Slowly
stir
rest
of cream and bring to a \"just boil\" over direct heat, stirring constantly. Stir in crabmeat and rest of ingredients.
Serves 6.
In a 3-quart saucepan, cook onions, mushrooms, broccoli and garlic in butter until crisp.
Blend in flour, thyme, 1/8 teaspoon of salt, pepper and bay leaf.
Add chicken broth and cream all at once.
Cook and stir until thickened and bubbly.
Cook and stir 1 minute more.
Add cheese; stir until cheese is melted.
Add crabmeat; heat through.
br>Add water to onion soup mix according to directions.
Preheat the oven to 400 degrees. Bake pastry shell 10 minutes. Remove from oven; reduce oven temperature to 375 degrees.
In large bowl, beat eggs. Blend in cream, soup mix, crab meat and sherry.
Sprinkle cheese in pastry shell, pour in egg mixture.
Bake 40 minutes or until knife inserted in center comes out clean and pastry is golden brown.
Garnish, if desired, with orange slices, grapes, and fresh herbs. Serve hot or cold.
In screw-top jar, combine tomato bisque soup, vinegar, oil, sugar, mustard and Worcestershire sauce.
Cover jar and shake well. In a large salad bowl, layer 1/2 lettuce, 1/2 chunk-style ham, 1/2 shredded Mozzarella, 1/2 sliced mushrooms and 1/2 of the croutons. Repeat layers using the remaining 1/2 of ingredients.
Drizzle some soup mixture atop salad and toss.
Put remaining soup mixture in serving bowl and put on table.
Makes 6 servings.
In a medium saucepan, bring broth to a boil & add the tortellini.
Reduce heat and simmer, uncovered, for 5 minutes.
In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread.
When smooth, return to the saucepan along with tomato soup; heat through.
Sprinkle with chives before serving.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Prepare stuffing mix according to package directions.
Stir milk into soup.
In a greased 2-quart casserole, layer ingredients in the following order:
stuffing, broccoli, crabmeat and soup. Cover and bake at 350\u00b0 for 1/2 hour.
Remove cover and continue baking for another 1/2 hour.
Spread cheese on top and bake another 5 to 10 minutes.
Cook 1 package wild rice according to the instructions on package.
Mix together cooked wild rice, crabmeat, mushroom soup, milk and the cheese.
Put all ingredients into a casserole.
Cover tightly with foil.
Bake at 350\u00b0 for 30 minutes.
Saute onions, celery and bell pepper in margarine until golden brown on low
heat.
Add
crabmeat,
soup, green onions and parsley.
Cook 15 to 20 minutes.
Season to taste with red pepper, garlic salt and seasoned salt.
Remove from heat.
Add bread crumbs.
Pour into
buttered 3 quart oblong baking dish. Bake, uncovered, for 40 minutes at 350\u00b0.