day.).
2. FINISH SOUP Remove bones from slow cooker
If roasts are very big, cut in half. Sprinkle roast with salt, pepper, and garlic salt (or powder). Place roast in warmers and fill warmers about one third full of water. Cook at 350\u00b0 between 5 and 6 hours, or until roast are tender. Remove roast and stir in gravy mix; stir in mushroom soup. If gravy appears too thick, add more hot water. Put roast back in gravy and cook about 1 more hour at 350\u00b0.
I cook a large package of hamburger (apx 5
In a large, heavy soup pot, combine cleaned lentils, stock (
Cook 1 1/2 hours.
Makes 14 cups or 10 large servings.
In a large heavy soup pot or dutch oven over
Cook 1 to 2 cups each of 3 different pastas; drain and set aside.
Brown and drain sausage, pepperoni, onions and green pepper.
Mix pastas, meats, onions and green pepper.
Stir in mushroom pieces, Parmesan cheese, salt and pepper.
Add spaghetti sauce.
Stir well.
Put in a lasagna pan or roast pan and bake at 350\u00b0 until hot; stir once or twice.
Remove from oven and sprinkle shredded cheese over top.
Put back into oven until cheese melts. Serve in pan.
Quick for large group.
Enjoy.
In large, heavy soup pot, heat the oil medium-
Puree watermelon chunks in blender until smooth.
Add vanilla, sugar, and using an ordinary flatware soup spoon, add 3 dollops of sour cream (about 1/2 cup total), blending well.
Taste and add a little more sugar if needed- if you added too much sour cream, you may need a little more watermelon.
Chill overnight and serve garnished with a couple of mint leaves atop each bowl.
In a large, wide soup pot , melt the butter over
In a large stock soup pot combine the garlic, stock,
Cook soup bone on medium heat.
Add seasonings to taste.
Add tomato juice, onions and celery.
Cook until tender.
Add rest of vegetables and simmer for 2 to 3 hours.
Heat the oil in a large pan over a medium heat
Heat a large, heavy soup pot on medium heat and
In heavy pan, saute the onions in butter, stirring occasionally, until golden.
Sprinkle with flour and stir for a few minutes to cook the flour.
Season with salt and pepper.
Add broth, stirring constantly.
Bring to a boil, then lower heat and simmer, partially covered, for 30 minutes.
Toast the bread in oven and place them in a large ovenproof soup tureen or individual bowls.
Sprinkle toast with Parmesan cheese.
Ladle soup in bowls on top of bread and top with grated cheese.
Broil until cheese is bubbling and serve.
Place
pieces of soup bone in water to cover in a large pan. Season
with
salt.
Simmer several hours.
Remove meat, strain broth
and
place broth back into clean pan.
Cut meat into
bite size
pieces.
Add
vegetables,
tomato
paste and parsley. Season with rosemary leaves, basil, salt and pepper. Continue
to cook
for
30 to 45 minutes until vegetables are tender.
Chop
up cabbage.
Peel and cut potatoes into bite size pieces.
Cut
up
onion.
Combine
cabbage, onion and potatoes into
large
soup
kettle.\tAdd tomatoes, salt, pepper, garlic powder and salt pork.
Cover with water.
Bring to a boil over medium
heat,
turn
down and simmer for several hours.
Serve with homemade bread.
Even better heated up.
Freezes well.
Heat oil in a large, heavy soup pot or stew pan.
In a large, heavy soup pot, heat the oil over medium-high heat. Stir in the anchovies until melted, then add the pancetta and cook until crisp. Add the potato, carrots, onion, and garlic. Add the rosemary, bay leaf, paprika, red pepper, allspice, salt and pepper; cook until vegetables are softened, about 8 minutes.
Stir in the lentils, chicken broth and tomatoes and bring to a boil. Lower the heat, stir in the kale, and simmer until the lentils are tender, about 30 minutes. Discard the bay leaf and rosemary sprigs.
In
a
large
soup pot saute onion, celery and carrots. Add seasonings\tto
taste.
Fill
pot 1/2 full of water.
Add potatoes that
were peeled and chopped, after water starts to boil.
Add chicken
broth.
Cook
until
potatoes
are almost tender.\tAdd canned
milk
and cheese.
Slightly mash some of the
potatoes. Cook
until cheese melts and potatoes are done but not mushy. Enjoy with cornbread!