In a 2-quart casserole, combine potatoes and golden onion recipe soup mix, blended with milk, water and mustard.
Microwave covered at High (Full power)
9 minutes.
Stir in cheese and microwave 5 minutes.
Stir, then let stand covered 5 minutes longer.
And watch it disappear!
In large skillet, melt butter and stir in golden onion recipe soup mix thoroughly blended with sugar and cumin.
Add nuts and cook over medium heat, stirring constantly, 5 minutes or until nuts are thoroughly coated with soup mixture and golden brown. Serve warm or spread nuts on baking sheet to cool.
Store in airtight container up to 2 weeks.
Makes 2 1/2 cups.
ore if needed.
* The recipe can be made a day
Boil the dandelion in water in a pot.
Heat oil in a skillet.
Toss in the garlic and onion and stir-fry until the raw smell of garlic is gone and the onion is light brown in colour.
Add the boiled dandelion and stir-dry till dry.
Transfer into a serving plate.
Serve topped with golden brown crisp fried onion rings.
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.
Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Blend 2 tbsp butter with mustard; evenly spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles.
Beat eggs, milk and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well.
In large skillet, melt 1/4 c butter and cook sandwiches over medium heat, turning once, until golden.
arge turkey roaster for this recipe, you will need to have
Dip chicken in egg, then flour.
Melt butter in skillet. Brown chicken over medium heat, 4 minutes, turning once.
Stir in golden herb lemon soup mix, blended with water.
Put lemon slice on each piece of chicken.
Bring to a boil, then simmer, covered, 10 minutes until sauce thickens and chicken is done. Serve over hot rice, spooning sauce over chicken.
Makes 4 servings. Very good!
Preheat oven to 400\u00b0.
Grease 24 muffin cups.
Combine dry cake mix, oats and salt in bowl.
Beat together milk, eggs and butter.
Add to dry ingredients, stirring just until moistened. Spoon into muffin cups, filling 2/3 full.
Bake at 400\u00b0 for 13 minutes or until golden brown.
Serve with honey or jam.
br>Put the General Mills Golden Grahams Cereal in the bowl
Dip chicken in egg, then flour.
In skillet, melt butter and brown chicken over medium heat for 4 minutes, turning once.
Stir in golden herb with lemon recipe soup mix, blended with water. Arrange lemon slices on chicken.
Bring to a boil, then simmer, covered, for 10 minutes, or until sauce is slightly thickened and chicken is done.
Serve chicken over rice, then spoon sauce over chicken.
Preheat oven to 350\u00b0.
In a large bowl, blend golden onion recipe soup mix with milk; stir in peas and carrots, cooked noodles and tuna.
Turn into a greased 2-quart oblong baking dish; then top with cheese.
Bake 20 minutes or until bubbling.
Serves 4.
or 13 minutes or until golden brown.
Cool in the
ops of the muffins are golden and a toothpick inserted into
akoras until both sides are golden-brown.
\tThe crispy, tasty
Preheat oven to 400\u00b0.
Combine soup mix with breadcrumbs.
Dip chicken in soup mixture, coating well.
Place in lightly greased large shallow baking pan; drizzle with butter.
Bake, turning once, for 10 minutes, or until tender.
Makes about 2 dozen nuggets.
Dip chicken in egg, then flour.
In skillet, melt butter and brown chicken 4 minutes, turning once.
Stir in golden herb with lemon soup mix, blended with water.
Arrange lemon on chicken. Bring to a boil.
Simmer, covered, 10 minutes or until chicken is done.
Makes 4 servings.