ith remaining cheese.
Bake for 25 mins, until toothpick inserted
In a large stock pot, cook and stir red bell pepper strips and onion slices in a little oil until soft but not brown.
Stir in chicken stock and about 1/2 can condensed cream of tomato soup, stewed tomatoes with chilies, olives, salt, pepper, garlic powder, parsley, and hot pepper sauce if desired. Heat through. Ladle hot soup into bowls over broken tortilla chips. Serve with shredded cheese and dollops of sour cream.
In saucepan, combine tomato soup, water and milk.
Stir until reasonably blended.
Add grated cheese, hot pepper sauce, crushed red pepper and black pepper.
Heat over medium heat, stirring often.
Continue heating until cheese has melted into soup.
Add salt, stir well.
Pour into bowls or cups, and serve with crackers (I crush mine into the soup).
For the tomato soup:.
Cut the tomatoes into
Oil a large saucepan then place over medium heat. Add harissa paste and finely chopped cilantro stems. Cook for 3 mins, or until fragrant. Add dried soup mix, tomato soup and 8 cups water. Bring to a boil then reduce heat and simmer, uncovered, for 30 mins, or until soup mix is tender. Remove from heat and stir in cilantro leaves. Season to taste and serve.
baking pan. Season. Roast for 25-30 mins, shaking occasionally
nd cook for 2-3 minutes; whisk together milk and tomato soup, then
Combine soup, 1/4 can water and baking soda.
Soak raisins in hot water.
Mix everything, except flour and tomato soup mixture. Add tomato soup mixture and mix.
Serves 12 to 16.
Combine
corn
flakes,\t1/2 cup tomato soup, onion, egg and horseradish.
Mix
in
ground beef.
Portion meat mixture into
6 parts.
Shape into individual loaves or ovals.
Place on foil-lined\tbaking\tsheet
or pan.\tMix together remaining soup, brown sugar and mustard.
Spread evenly over meat.\tBake in
a 350\u00b0
oven\tabout
35
minutes or until meat is cooked. Yields 6 servings.
arlic; cook over medium heat for 10 minutes. Stir in tomatoes
Thoroughly combine Kellogg's Corn Flakes cereal, 1/2 cup of the Campbell's condensed tomato soup, onion, egg and horseradish.
Mix in ground beef.
Portion meat mixture into 6 parts.
Shape into individual loaves or ovals.
Place on foil-lined baking sheet.
Mix together remaining soup, brown sugar and mustard.
Spread evenly over meat.\tBake in 350\u00b0 oven about 35 minutes or until meat is cooked.
Serve garnished with parsley, if desired.\tYield:\t6 servings.
Put dry cake mix in a large bowl and add the undiluted tomato soup and only the ingredients listed above. Mix and bake according to cake mix directions.
While that is baking, make the frosting by beating the cream cheese, butter and vanilla in a bowl on medium speed.
Add 1/4 to 1/2 cup of sugar at a time, beating until smooth.
Frost the cooled cake and enjoy!
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
Add soda to tomato soup.
Beat sugar and shortening; add egg and beat well.
Add tomato soup and dry ingredients.
Beat well. Fold in raisins, nuts and grated orange rind.
Bake in greased and floured baking pan at 350\u00b0 for 40 to 60 minutes.
Mix together meat, onion, pepper, egg, bread crumbs and 1/2 can tomato soup. Put in pan to bake. Poke 3 holes in loaf and spread Worcestershire. Bake at 350\u00b0 for 30 minutes. Take out of oven and drain off the grease. Put rest of tomato soup on top and bake for another 30 minutes.
b>for flavor.
To same pan add bacon, 3 cans of tomato soup
ant that flavor in the soup). Add garlic and sautee' just
Cream sugar and shortening.
Sift flour, baking powder, cinnamon, cloves and nutmeg.
Add baking soda to tomato soup.
Add soup to creamed ingredients.
Bake at 350\u00b0 for 30 minutes.
Blend together Crisco and sugar.
Mix flour, cloves, baking powder, nutmeg and cinnamon.
Mix in separate bowl the tomato soup and baking soda.
Blend sugar mixture with soup mixture, then blend in flour mixture.
Add nuts and raisins (optional).
Bake in a small tube or loaf pan at 350\u00b0 for 50 to 60 minutes.