Mix together beans, salsa, consomme, water and cumin in large stock pot.
Puree 1/3 of bean mixture in blender, add bean puree back into pot.
Add diced green chilies to pot.
Cook over medium high heat till boiling; turn heat down and simmer, covered, for ten minutes.
Serve with a dollop of sour cream, if desired.
Pour consomme and bring to a bubble. Add flour, stirring frequently and allow to simmer.
Season meat with grill seasoning and place in consomme.
Cook until meat is warm.
Split rolls and add two pieces of Provolone to each roll.
Add meat to rolls.
Put au jus sauce on side for dipping.
br>Pour in the chicken consomme and beat to smooth.
Melt margarine in broiler pan.
Mix uncooked rice, onion and beef consomme; add to broiler pan.
Place pork chops on top. Bake, uncovered, at 350\u00b0 for 45 to 60 minutes.
Dust the roast in the seasoned flour.
Place in a large roasting pan.
Sprinkle the dry soup mix over the roast, then one can of mushroom soup.
Around the edge of the meat, pour the 2nd can of soup and the consomme and the mushrooms.
Seal tightly with foil or lid of roaster.
Bake at 350\u00b0 for 2 to 3 hours or until tender.
Slice meat in thin slices.
Serve with gravy over rice, noodles or with mashed potatoes.
Makes 6 to 8 servings.
Melt oleo in casserole dish; saute onions and mushrooms in oleo.
Add consomme, water, salt and pepper.
Pour rice into mixture and stir.
Cover and bake 45 minutes to 1 hour at 350\u00b0. Do not stir.
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
Brown meat in oil; drain.
Add onion soup mix, cream of mushroom soup and water.
Simmer 20 minutes.
Add potatoes and carrots;
simmer
3
hours.
Add
peas,
consomme
and celery. Simmer 40 minutes.
If needed, thicken with cornstarch.
In a 5-quart pot, saute sliced onions in olive oil.
When onions start to get soft, add bouillon cubes, consomme, water, salt and pepper.
Bring soup to a boil for about 3 minutes, then turn on medium-low and cover.
Cook for about 20 minutes, then eat and enjoy.
In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
In a frying pan, melt butter with oil and briefly saute onions, celery, garlic and green peppers. Then add tomatoes and consomme and simmer covered for 30 minutes.
Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours.
Adjust seasoning. Serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.
iquid out.
Whisk in consomme in a slow stream.
urn).
Add beef broth, consomme, and Woschershire sauce.
Bring
Add enough liquid to chicken soup and consomme to make 4 cups of water.
Season with salt and pepper.
Cook at 350\u00b0 for 1 hour.
Melt margarine in skillet; add onion and saute.
Put uncooked rice into a greased 1 1/2-quart casserole.
Pour consomme and bouillon over rice; stir in onion and margarine.
Bake, covered, at 350\u00b0 for 30 minutes.
Uncover and bake 10 minutes more.
Put meat in casserole with wine, consomme, onion, pepper and rosemary.
Mix together flour and bread crumbs.
Stir into meat mixture.
Cover and bake at 300\u00b0 for 2 to 3 hours until meat is fork-tender.
Serve over rice or noodles.
Melt the butter or margarine in a large saucepan.
Add onions; saute for 3 to 4 minutes, until light brown.
Add the consomme, water and Worcestershire sauce; bring to a boil.
Turn the heat down slightly; simmer for 45 minutes.
Add salt, pepper and a pinch of sugar to taste.
Pour into 4 individual ovenproof bowls with a soup ladle until the bowls are 1/2 to 3/4 full.
Place bread on top of the soup bowl; sprinkle with cheese.
Put the bowls on a strong baking sheet; broil until the cheese begins to bubble.
Heat oil in heavy Dutch oven until hot.
Add roast and brown quickly on all sides.
Remove pan from heat; remove roast from pan and drain oil off.
Rub roast all over with dried sage (3 to 4 tablespoons) and salt and pepper.
Return roast to Dutch oven and pour 1 can of consomme in pan.
Roast in oven (350\u00b0) for 1 hour and 30 minutes (covered).
During last half hour, add 1 can of dry (or sweet) vermouth and mushrooms, sliced thickly.
Roast until done; enjoy!
Brown chops in butter or margarine.
Place uncooked rice at bottom of a greased casserole dish.
Layer chops on top.
Place slices of onions, tomatoes and green pepper on top and add salt, pepper and parsley as you do.
Pour broth or consomme around.
Add marjoram and thyme.
Bake at 350\u00b0 for 1 hour.
Brown meat and drain.
Add consomme, catsup, mushrooms and garlic.
Cover and simmer 15 minutes.
Add flour and stir well. Reduce heat; add sour cream.
Serve over rice or noodles.
Brown rice in a skillet with 1/2 stick margarine.
Remove from heat and add onion soup, consomme and mushrooms.
Pour into rectangular baking dish and bake at 350\u00b0 for 20 to 25 minutes. Serves 6 to 8.