Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Serve with Creamy Tomato Soup.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
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
Make soup according to package directions; keep on simmer.
In frying pan, brown ham and onion.
In large pan put the potatoes and carrots; cook until just tender.
Now put this into the already made mix.
Add the cream and cheese to all the ingredients; mix well and simmer until done.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy mushroom soup\" as
uart saucepan; combine milk and soup.
Stir in broccoli, potatoes
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Put onions and celery in water till boiling.
Add crabs first then sea shells then calamari then leave to boil for 15 minutes.
Add flour and lemon juice.
On the other hand, in a sauce pan add oil and stir fry with fish and shrimp for 5 minutes then add to soup.
Add salt, pepper, coriander and bay leaves.
Add whipping cream then leave to boil for 10 minute.
Remove celery, coriander and bay leaves before serving.
Season with salt and pepper.
N.B after crabs are done, you can divide each into two.
Combine milk and soup in saucepan; stir in broccoli, potatoes and onion and cook over medium heat until bubbly (stirring occasionally); simmer, covered, 10 minutes.
Meanwhile, cook oysters in saucepan until edges curl; add to broccoli mixture.
esired.)
Stir parsley into soup.
Ladle into bowls and
Season oysters with pepper and frizzle in their own juice in a 2-quart dish until edges are slightly curled, 3 to 4 minutes on High.
Set aside.
Micromelt butter in an 8-cup measure.
Add flour and onion,
Saute on High 3 minutes.
Stir frequently.
Add mushroom soup, oyster liquid and milk.
Mix well after each ingredient.
Microwave on High 6 minutes; stir at 2 minute intervals.
Add drained oysters, salt and onion tops to hot milk mixture.
Serves 6.
In a large saucepan, heat oil on medium. Saute bacon, onion, and garlic 2-3 minutes, until bacon is crisp.
Stir in wine and cook 1-2 minutes, until reduced slightly. Add pasta, stirring to coat.
Mix in milk, soup and water. Bring to simmer and season to taste. Reduce heat to low. Simmer, covered, 8-10 minutes, stirring often.
Remove from heat. Set aside, covered, 5 minutes. Stir in spinach and top with Parmesan to serve.
Saute onion in oleo until onion is tender.
Add soup, milk and Velveeta cheese (do not salt).
Cook on medium heat until cheese and soup are melted and creamy.
This recipe can be halved.
Heat the oil in a large pot, and saute the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour.
Puree the soup in a food processor, and return to the pot. Bring to a simmer.
Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.
br>Serve hot in soup bowls with oyster crackers.
Serves 4
Melt butter in heavy saucepan.
Add oysters and cook over low heat until edges curl.
Slowly add the half and half and heat gently.
Do not boil.
Season with salt and pepper to taste. Serve steaming hot with oyster crackers.
Seasoning is very important to this stew.
Salt and pepper should be added according to personal taste.
Flavor improves if allowed to stand for 10 to 15 minutes.
Reheat gently.
Combine soup and milk in a medium saucepan, stirring with a wire whisk.
Add tomatoes and cheese.
Cook over low heat until cheese melts and soup is hot.
he seasoning.
If the soup tastes weak allow to reduce