Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
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.
icrowave-safe bowl, place chocolate and butter.
Microwave at High
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!
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.
our ground meat of choice and drain.
then add taco
br>On top of chicken and seasoning pour the black beans
e cream over the chocolate and whisk it together until
Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.
xture into the stockpot, and cook soup until heated through. Serve
Put pasta into boiling water to cook for the time suggested on the packet.
Meanwhile fry off the onions and mushrooms in a pan until the onions just start to turn brown.
Add chopped hot dogs to the pan and cook, stirring frequently, until the hot dog bits are heated through.
Add the beans and heat through.
Stir in the can of soup and the spices and stir until the soup is heated through.
Drain the cooked pasta and add to the pan. Toss until the sauce mixture has fully coated the pasta.
Put into bowls and sprinkle with cheese.
cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, saute the ground beef for 5 minutes, or until browned. Drain excess fat and set aside.
In a medium bowl, combine the cream cheese, soup, ketchup and milk. Mix well and stir in the ground beef. Pour into a 9x13-inch baking dish.
Bake at 350 degrees F (175 degrees C) for 15 minutes, place the biscuits on top and bake for 15 minutes or until biscuits are golden brown.
Mix chicken and eggs together; put in bottom of casserole dish.
Mix broth and soup together; pour over chicken.
Mix flour, milk and melted margarine; pour over casserole.
Do not mix.
Bake at 350\u00b0 for 1 hour.
Heat both soups and tomatoes together.
Warm the tortillas. Put chicken in each tortilla and pour some sauce over it.
Roll the tortillas and place them in a covered baking dish.
Pour the remaining sauce to cover the tortillas.
Bake at 350\u00b0 for 20 minutes.
Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
Blend the soup with an immersion blender until smooth.
Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
Cook on Low for 8 to 10 hours.
he cans of croissant sheets and separate into diamond shaped sections
Crush potato chips.
Mix water and soup together until smooth. In a baking dish, place crumbled tuna and chips in layers.
Pour soup mixture over layers.
Stick knife into bowl in about 4 places for soup to drain into a little.
Bake in 350\u00b0 oven for 20 to 30 minutes.
Serve hot.
he microwave), soup, garlic, soymilk (or milk), flour, and black pepper together