tter into very small pieces and place in the refrigerator
large saucepan, heat butter and oil together over high heat
Season the steaks and brown them each side.
Place the steak in a shallow bowl and pour the marinade over
igh heat. Add onion and chilies and saute until tender, about
Place the bratwursts and water into a large skillet, and set over medium heat. Bring to a boil, then cover and simmer for 10 minutes. Turn brats, and add more water if needed. Add carrots to the water. Cover and simmer for 10 more minutes. Drain, and slice the bratwurst.
While the bratwurst is cooking, pour the milk and potato soup into a saucepan, and set over medium heat. Simmer until the bratwurst are cooked. Stir in the onion, and add the carrots and bratwurst. Cook, stirring occasionally for about 10 minutes.
Saut butter and onions until tender. Add cream of potato soup and creamed corn; mix well. Cook for about 5 to 10 minutes over medium heat. Add crawfish, half and half and all spices, stirring until well blended. Cook 20 to 30 minutes over medium to low heat, stirring occasionally to prevent sticking.
Saute onion with butter until golden brown.
Add cream of chicken and potato soup with milk, basil, thyme, salt, pepper, fried bacon and rice.
Heat on medium heat until milk starts to form little bubbles around the pan and milk has risen about 1/4 inch.
Pour into bowls and sprinkle cheese on it and parsley. Serves 4 to 6 people.
Saute pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.
Turn on crock pot, cut beef into bite size pieces.
Mix beef, potatoes, celery, carrots, onion, garlic, bouillon, pepper, and broth in the crock pot (all ingredients except water and flour).
Cover and cook on low setting for 8-9 hours.
Turn crock pot on high, mix flour and water.
Gradually stir in the flour mixture to the crock pot.
Cover and cook an additional 25 minutes or until thickened.
dium heat. Cook the onion and garlic, stirring, for about
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
Brown steak on both sides.
Cut in chunks.
Put in casserole dish.
Add rest of ingredients.
Stir up.
Cook at 350\u00b0 to 400\u00b0 for 1 hour or until steak is tender.
In a large saucepan melt butter.
Saute onion in butter.
Add chicken broth and cauliflower.
Cover and cook over low heat until tender.
Cool and puree with an immersion blender or with a food processor until smooth.
Return to the saucepan.
In a bowl, mix together cream of potato soup, whipping cream, egg and pepper.
Stir into the cauliflower mixture and heat until warm.
Serve immediately.
Preheat oven to 350\u00b0.
Cut meat into 8 serving pieces, trimming fat and bone.
On wooden board or waxed paper using meat mallet or edge of saucer, pound mixture of flour, salt and pepper into meat.
In large, heavy skillet over medium heat in hot oil, brown meat well on both sides.
Arrange meat in 3-quart casserole.
Place carrot and potato slices on top.
Sprinkle with onion soup mix and cover with 3 1/2 cups of water.
Bake, covered, 2 hours or until meat is fork-tender.
Skim off any excess.
Preheat oven to 375\u00b0.
Season cube steak with salt and pepper; peel and slice the potatoes thin.
Place potatoes in the bottom of the baking dish and the cube steak on top of the potatoes.
Mix the 2 cans of soup with 1 can of water and pour over the steak and potatoes.
Cover and bake for 40 minutes.
Remove from oven and sprinkle with cheese.
Put back in oven until cheese melts. Remove and serve.
serving pieces, trimming fat and bone.
On wooden board
otatoes, celery, onion, ham and water in a stockpot. Bring