icrowave-safe bowl, place chocolate and butter.
Microwave at High
Put soup and salsa in a microwaveable bowl.
Microwave on high for two minutes, stirring after a minute.
Serve with chips for dipping.
See Quick and Easy!
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
e about 3 inches deep and not come up more than
Combine water and soup base in a 2-quart pan and bring to a boil, about 5 minutes. Add noodles. Add chicken, peas, and carrots. Add ginger, mustard, and salt. Boil soup until noodles are tender, about 10 minutes more.
Heat oil in a saucepan over medium high heat.
Add celery, onion and carrots, and saute until mixture is crisp tender.
Add chicken and beef broths and bring to a boil.
Stir in corn and peas and simmer for 1 or 2 minutes.
Add can of spaghettios, or alphabet soup or pasta, and cook until soup is hot, stirring frequently.
Serve with grilled ciabata bread or a grilled open face cheese sandwich, and enjoy!
hite flour-covered pizza peel and allow to rest for 20
In a small saucepan over medium-low heat, saute the garlic until aromatic.
Add the tomatoes, and saute for another minute or so, then add the broth.
Scramble the egg, parmesean cheese, hot sauce, salt and pepper in a serving bowl.
(I just use the bowl I'm going to eat out of; less clean up.) When the broth comes to a boil, add the egg mixture while stirring.
Remove from heat, place in a bowl, top with fresh ground pepper, and enjoy.
owl beat egg,sugar,vanilla and shortening with the help of
tatoes, carrots, apple, and onion in the pot.
Separate asparagus tips and stalk pieces, and set asparagus tips aside.
Cook broccoli just until tender; drain.
Saute chopped onion in butter.
Mix remaining ingredients together with broccoli and onion.
Season to taste with pepper and salt (soups are salty; taste before adding more).
May be heated in a slow cooker until served.
Very good!
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
Heat the olive oil in a Dutch oven or soup pot.
Saute the chopped onions and celery for 2 minutes.
Add the garlic, grated carrot and ham.
Continue sauting until the onion is golden.
Add the chicken broth, thyme and pepper and simmer for 20 minutes.
Add the potatoes simmer uncovered until the potatoes are soft.
Add salt to taste and more pepper if needed.
Note: Do not salt the soup until the potatoes are cooked. The amount of salt needed will vary depending on the the amount of salt in the chicken broth.
Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan.
When heated through, add the broccoli and the cheese.
When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.
Mix chicken, soup, liquid and spices.
Bring to boil.
Pour in noodles and simmer for 10 to 15 minutes.
Serve with crackers or toast.
Combine all into a large pot and heat slowly for 1 to 2 hours until thickened.
Stir occasionally to keep from sticking.
Feeds 8 to 10.
Good served with barbecue sandwiches.
74 degrees C). Drain water and shred chicken using a knife
Quick and easy tasty soup.