Preheat oven to 250 degrees F (120 degrees C).
In a 10x15 inch baking dish, combine the meat, minestrone soup, tomato soup, water and onion soup mix. Mix well.
Bake at 250 degrees F (120 degrees C) for 8 hours. (Note: If needed, you can bake for less time at a higher temperature; just make sure that the meat is completely cooked through.)
n trays.
For the minestrone, heat oil in a large
Campbell's condensed' version of minestrone. I figured why add all
nd lemon zest. Sprinkle over minestrone to serve.
Heat 1 tbsp of the oil in a large saucepan on high heat. Cook lamb, in 2 batches, 3-4 mins each batch, until browned. Remove from pan.
Heat remaining 1 tbsp oil in same pan on high heat. Saute onion, garlic, paprika and cayenne pepper 3-4 mins, until onion is tender.
Return lamb to pan with stock and tomatoes. Bring to a boil. Reduce heat to low; simmer, covered, 20 mins.
Stir in soup; simmer, uncovered, 10-15 mins, until lamb is tender. Stir in parsley.
Serve topped with Parmesan cheese and parsley leaves. Accompany with bread.
Return lamb to pan with minestrone soup, beef stock, and crushed
Brown ground beef and onion together; drain.
Combine all ingredients in a slow cooker; heat on low for 8-10 hours stirring occasionally.
*Note: I've used both condensed minestrone soup and non-condensed (like Progresso). If using condensed I add about 1 soup can of water.
Heat oil in a large saucepan on high heat. Cook onion, garlic and fennel, stirring, until softened. Add cabbage, stock and 3 cups water; bring to a boil. Reduce heat to low; simmer, uncovered, for 10 mins. Add pasta; cook, stirring occasionally, until tender.
Add beans, peas and grated Parmesan to pan; cook, stirring occasionally, for 5 mins or until heated through.
Serve minestrone topped with pesto, flaked Parmesan and reserved fennel fronds.
Crostini: In bowl, toss together bread, oil and pepper; spread on rimmed baking sheet. Bake in 400 oven, tossing once until golden and crisp, 6 - 8 minutes. (Can make ahead).
Cook pasta before adding to soup.
Soup: Saute onion, celery, carrots, garlic, bay leaves, salt and pepper for about 5 - 8 minutes or until cooked. Scrape into slow cooker.
Stir in tomato paste, ham hock, parmesan rind, potato, red and white beans and water. Cover and cook on low for 6 - 8 hours or until ham can be pulled off bone easily. Discard bay leaves and ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
In a large pot, crumble ground beef and add all the ingredients except the cheese.
Cook for 1 hour over low heat, stirring now and again.
During the last 5 minutes or so of cooking, add the cup of shredded cheese, mixing it into the minestrone.
When serving, you can add some shredded cheese on top of the minestrone.
In a large pot, add minestrone soup, Ranch style beans, stewed Mexican tomatoes, whole kernel corn and water.
Saute onion, celery and ground meat.
Drain well and add to minestrone soup mixture with chili powder.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Brown and drain meat.
Then dump together and season to taste: a little Tabasco, chile powder and garlic.
Great on a cold day. Serve with corn bread.
Brown and drain hamburger.
Place in crock-pot.
Add in layers the Ranch Style beans, minestrone soup and Ro-Tel tomatoes.
Add water and salt and pepper to taste.
Simmer in crock-pot.