baking dish & add onion & poblano to oil. Cook & stir till
Heat the butter in a 3 quart saucepan over medium-high heat.
Add onion and red pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
Add tomato and garlic to the saucepan and cook and stir for 1 minute.
Season with salt and pepper.
Stir in the soup and milk and heat to a boil.
Remove the saucepan from the heat.
Add the cheese and stir until melted.
Stir in the macaroni.
Sprinkle with the cilantro if desired.
Heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with the salt and black pepper.
Stir in the soup and milk and heat to a boil. Remove the saucepan from the heat. Add the cheese and stir until melted. Stir in the macaroni. Sprinkle with the cilantro.
ny fat.
Stir the soup and milk in the skillet
epper.
Simmer until the soup is warmed through and serve
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.
ow heat.
While the soup is heating, in a frying
Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.
Stir the remaining soup and the milk in a small bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
Bake for 30 minutes or until the enchiladas are hot and bubbling.
s cooked through. Stir in soup and sour cream until smooth
s done.
Stir in soup and sour cream.
Add
Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.
Melt butter over medium heat in a large stock pot. Add onion and saute until starting to soften, about 5 minutes.
Add broth and bring to a boil.
Crush scalloped potatoes into small pieces and add along with the cheese packet. Cook 30 minutes, or until potatoes are tender.
Add milk and bring back to a simmer.
Stir in mashed potatoes and diced poblano and simmer 5 to 10 more minutes.
Top with assorted toppings and serve.
mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy mushroom soup\" as
alt.
Top servings of soup with cilantro and sour cream
In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.
Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
Melt butter in large sauce pan and whisk tortilla blend and a few ...
Roast the poblano over an open flame turning
s hot. Stir in the soup and milk and heat to