empty can of sprite, can of soup and soup packet into crockpot. Add onion and beef. Stir together, and cook on low for 4-5 hours. Stir contents, add frehs mushrooms and cook on high 1 hr longer. Sometimes I add a little crushed red pepper for some spice. Enjoy.
note: For convenience you can use canned mushrooms, they can go in at the beginning. Just cook about 7-8 hrs on low instead.
Lightly grease crockpot or 13x9 pan.
For crockpot, mix all ingredients, except sour cream and cheese, and cook on low for 4-6 hours. Mix in sour cream and cheese during the last hour of cooking and then add topping.
For oven, mix all ingredients and pour into pan. Add topping and bake at 325 degrees for 1 hour.
Combine baking potatoes, onion, chicken broth, garlic, butter, salt and pepper in a large crockpot.
Cover and cook on HIGH for 4 hours or LOW for 8 hours (potatoes should be tender).
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in cream, cheddar cheese and chives.
Top with sour cream (if using); sprinkle with bacon and more cheese.
n airtight container for 1 day.).
2. FINISH SOUP Remove bones
mix in crockpot and add cooked meatballs.
cook on low 4-6 hours.
serve over egg noodles or mashed potatoes.
add water, chicken broth, chicken soup base, black pepper, carrots, potatoes
basil, seasoned salt, and onion soup mix.
Stir in boiling
Cut up chicken and brush with butter. Place in crockpot. Sprinkle Italian dressing over chicken. Add onion. Cook on low 6-8 hours. Add rest of ingredients. Heat through. Serve over rice or noodles.
Combine soup and stock over medium-high heat. Bring to a boil, add frozen vegetables then return to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins.
Meanwhile, cook pasta in boiling salted water for 5 mins, or until tender. Drain then divide between serving bowls.
Add spinach to soup. Cook for 1-2 mins, or until just wilted. Ladle hot soup over pasta. Top with parmesan and sprinkle with freshly ground black pepper. Serve immediately.
Stir in tofu mixture. Knead for 1 minute, form into 1
In a large pot heat oils over medium heat.
Add onion, celery, garlic, ginger, chili powder and red pepper flakes. Reduce heat to medium low and cook for 5 minutes, stirring now and then.
Add the broth, tomatoes, chicken, fish sauce, 1/2 cup cilantro and bring to a simmer. Cook, covered, for 1/2 hour.
While the soup cooks bring a pot of water to boil and cook the spaghettini to al dente. Drain.
Add spaghettini, bok choy and lime juice to the soup. Cook for 5 minutes.
Garnish with the 1/4 cup cilantro and serve.
In crockpot combine all ingredients and cook on low 3 1/2 hours.
Stir every 1/2 hour.
(I double this to fill my crockpot.)
Put all soup ingredients in crockpot. Cook on high 4 hours.
About an hour before the soup is done, preheat oven to 425.
Combine broth and eggs, add bread and let absorb.
Add remaining ingredients and toss to combine.
Grease cookie sheet or use parchment paper.
Make stuffing balls with cookie scoop (or by hand).
Bake 20 minutes.
Serve soup with stuffing dumplings.
Store leftovers separately.
1.Open the can of tomato sauce and add it to boiling water.
2.Spoon the peanut butter. stir until creamy.
3.add vegetables and rice.
4.Cook gently on low for a half hour.
over medium heat, stirring occasionally, for 1-1 1/2 hours
arlic and cook, stirring, for 1 minute, until just softened
Directions for Porcupine Meatballs:.
Combine ground
nd roast at 425 degrees for approximately 25 - 30 minutes or
/3 cup boiling water for 15 minutes. With a slotted
n or soup pot.
Leave the onion whole for easy removal