icrowave-safe bowl, place chocolate and butter.
Microwave at High
e lime juice, zest, salt and preserves. Whisk until medium peaks
aking pans with waxed paper and grease the paper. Prepare cake
eave whole.
Blanch pork and let boil briskly for 5
irected on package.
Cover and place in refrigerator until set
In 12-inch skillet, brown ground beef over medium-high heat, drain.
Stir in remaining ingredients.
Bring to a boil over high heat.
Reduce heat to low and simmer covered, stirring occasionally, 20 minutes.
Serve, if desired, over hot cooked rice.
70 degrees F on a candy thermometer. The oil should be
b>and pepper, grated Parmesan or Romano and seasoning and mix well.
Add and
at, add spinach, and cover. Cook for 1
Brown the ground meat mix.
Drain grease.
Add 2 tablespoons of Worcestershire sauce.
Sprinkle salt and pepper.
Simmer for about 5 minutes.
Add 1/2 cup syrup and can of baked beans. Simmer again for 45 minutes.
hicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour
Combine cream of chicken soup, cream of mushroom soup and water in a large pot or saucepan over medium low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.
hour.
Chill half-and-half in the freezer, shaking
Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
Cook on Low for 8 to 10 hours.
ver medium heat. Cook and stir onion and celery in hot oil
Put cabbage in bottom of large casserole to cover bottom; can also use a roast pan.
Put a layer of ground meat to cover cabbage.
Top with onion.
Season to taste.
Pour rice over meat evenly.
Pour tomato soup (or sauce) over rice, covering rice completely.
Pour can of water around edges.
Cover and bake at 350\u00b0 for 1 hour.
Can be doubled and tripled for large crowds.
arge bowl, mix Ricotta cheese and 1 cup Mozzarella, egg, spinach
Mix all canned soups in medium size pot; add butter and cream and slowly heat to almost boiling (watch it; it burns very quickly).
Add clams with juice and slowly heat to boiling again. Ready to serve.
In a medium bowl, stir together nonfat sour cream, fat-free mayonnaise, green onion, dry onion soup mix, dry minced onion, salt and pepper. Chill until serving.
Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
Blend the soup with an immersion blender until smooth.