Friday Night Veggie Soup Tasty Recipes

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Friday Night Veggie Soup

"This is a veggie-soup-to-die-for! Our weekends are so busy, Friday night is soup night, and this is it! Wonderful with crackers or some herbed rolls. This may also be made with pasta, leaving out the potatoes. Just add 2 cups uncooked macaroni or soup ring pasta in the last 10-15 minutes of cook time. Stir occasionally to keep separate."

Ingredients :

• 1 (16 ounce) package frozen mixed vegetables
• 3 pounds potatoes - peeled, boiled and diced
• 1 onion, finely diced
• 1 celery, sliced
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (29 ounce) can tomato sauce
• 9 3/4 cups water
• 2 (1 ounce) packages dry onion soup mix
• 1 (5 ounce) can evaporated milk

Instructions :

Prep : 20M	Cook : 10M	Ready in : 3H20M

• Combine frozen vegetables, potatoes, onion, celery, tomatoes, tomato sauce, water, and onion soup mix, mix well. Cover and cook over medium low heat, stirring occasionally, for 2-3 hours.
• Serve hot with cold evaporated milk, if desired.

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Quick Texas Stew Tasty Recipes

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Quick Texas Stew

"A delicious Tex-Mex Chili even the non-cooks will enjoy. Serve with picante sauce and tortilla chips OR you can put some picante sauce right in the bowl, if you like."

Ingredients :

• 1 pound ground beef
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) can ranch style chili beans
• 1 (15.25 ounce) can whole kernel corn
• 1 (19 ounce) can minestrone soup
• salt and pepper to taste

Instructions :

Prep :	Cook : 4M	Ready in :

• In Dutch oven, over medium heat brown and drain 1 pound ground beef.
• Mix in diced tomatoes, ranch style chili beans, corn with liquid, minestrone soup. Season with salt and pepper to taste.
• Cover and simmer 30 minutes.

Notes :

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Lima and Navy Bean and Ham Soup The Best Recipes

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Lima and Navy Bean and Ham Soup

"This is my creation of a Lima/Navy bean soup. After years of practice and trying many variations, I like this one the best. It's a dinner by itself and so good."

Ingredients :

• 3 (3.5 ounce) links Italian sausage, casings removed
• 1 large meaty ham bone or 4 smoked ham hocks
• 16 ounces dry lima beans
• 1 (16 ounce) package dried navy beans
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 1 onion, chopped
• 4 stalks celery, chopped
• 4 carrots, sliced
• 4 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 3 bay leaves
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh basil
• 6 green onions, chopped
• 1 teaspoon dried thyme
• 1 teaspoon mustard powder
• 1 teaspoon ground cayenne pepper
• 1 teaspoon salt (optional)
• 1 teaspoon ground black pepper
• 2 tablespoons Worcestershire sauce
• 3 tablespoons chicken bouillon powder
• 1 (12 fluid ounce) can or bottle beer

Instructions :

Prep :	Cook : 9M	Ready in :

• In a large soup pot, brown the Italian sausage; drain off fat. Add ham bone (or ham hocks), lima beans, navy beans, tomatoes, tomato paste, onion, celery, carrots, garlic, parsley, bay leaves, chives, basil, green onion, thyme, mustard, cayenne pepper, salt, ground black pepper, Worcestershire sauce and chicken base or bouillon.
• Add the can of beer and water to cover all. Bring mixture to a boil, then reduce heat and simmer until beans are tender, about 4 or 5 hours, and the ham has been released from the bone. Refrigerate overnight to let the fat to come to the surface of the soup.
• When ready to serve, skim fat, remove ham bone (or hocks), pick off remaining ham from bone and put into soup. Discard bones and bay leaves. Heat soup until warm. Serve and enjoy!

Notes :

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Coconut Pie The Best Recipes

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Coconut Pie

"An easy coconut pie."

Ingredients :

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/2 cup butter
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup flaked coconut
• 1 recipe pastry for a 9 inch single crust pie

Instructions :

Prep :	Cook : 8M	Ready in :

• Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
• Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.

Notes :

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Sweet Potato Pie I Popular Recipes

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Sweet Potato Pie I

"This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had."

Ingredients :

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H20M

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

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Gourmet Pumpkin Pie Tasty Recipes

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Gourmet Pumpkin Pie

"A very different pie than the traditional pumpkin pie."

Ingredients :

• 1 recipe pastry for a 9 inch single crust pie
• 1/4 cup chopped pecans
• 3 2/3 cups pumpkin puree
• 1 egg
• 14 ounces sweetened condensed milk
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup chopped pecans
• 1/4 cup butter
• 1/2 teaspoon ground cinnamon

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H5M

• Preheat oven to 375 degrees F (190 degrees C).
• When making your favorite pastry for pie shells add 1/4 cup of the finely chopped pecans to the flour before mixing.
• Blend the egg, pumpkin and condensed milk. Pour mixture into the unbaked pie shell.
• Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.
• Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until a knife inserted in near the center comes out clean. Let pie cool before serving.

Notes :

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Easy Potato Sausage Soup Tasty Recipes

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Easy Potato Sausage Soup

"This is what I make on grocery shopping nights since it is easy to prepare and is very tasty. I generally double the recipe since my family loves it so much. Don't forget the garlic bread!"

Ingredients :

• 2 onions, chopped
• 1/2 cup margarine
• 4 cups diced potatoes
• 1 (10 ounce) package frozen diced carrots
• 1 pound Polish sausage, sliced
• 1 green bell pepper, chopped
• 3 cups water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups milk
• 3/4 cup dry potato flakes

Instructions :

Prep :	Cook : 6M	Ready in :

• Using a large saucepan, brown onion in butter.
• Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
• Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
• Let soup sit for approximately 5 minutes in order to thicken and then serve.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Spaghetti with Garlic, Herbs, and Tomatoes Popular Recipes

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Spaghetti with Garlic, Herbs, and Tomatoes

"Pan-roasted garlic is stirred with spaghetti, balsamic vinegar, tomatoes and a medley of dried basil, marjoram and oregano in this quick and easy dish. The heat from the spaghetti warms the fresh tomatoes, and grated Parmesan finishes the dish."

Ingredients :

• 1 pound spaghetti
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• salt to taste
• ground black pepper to taste
• 4 cups canned whole tomatoes, crushed
• 1/4 cup dried basil
• 1 tablespoon dried marjoram
• 1/4 cup balsamic vinegar
• 1/4 pound grated Parmesan cheese

Instructions :

Prep :	Cook : 8M	Ready in :

• In a large skillet over low heat saute the garlic in the olive oil. Continue to simmer and stir for approximately 15 minutes, or until light brown. Be careful to not burn the garlic. Set pan aside to cool.
• In a large pot with boiling salted water cook spaghetti until al dente. Drain, reserving 1/2 cup of the cooking water and add it to the pan with the cooked garlic. Season with salt and ground black pepper.
• Put drained pasta into garlic pan and incorporate tomatoes, dried basil, balsamic vinegar, and spice mixture.
• Transfer pasta dish to a heated serving platter. Top with grated Parmesan cheese and serve immediately.

Notes :

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Crab Dip The Best Recipes

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Crab Dip

"Hot crab dip served in a bread bowl. Perfect for parties!"

Ingredients :

• 11 ounces cream cheese, softened
• 1 small onion, finely chopped
• 5 tablespoons mayonnaise
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1/8 teaspoon garlic powder
• salt and pepper to taste
• 1 (1 pound) loaf round, crusty Italian bread

Instructions :

Prep : 15M	Cook : 16M	Ready in : 45M

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
• Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
• Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

Notes :

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Oatmeal Pie I Popular Recipes

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Oatmeal Pie I

"This pie is very much like a pecan pie without the nuts."

Ingredients :

• 2 eggs
• 3/4 cup white sugar
• 1 cup butter, melted
• 3/4 cup dark corn syrup
• 3/4 cup quick cooking oats
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup flaked coconut
• 1 recipe pastry for a 9 inch single crust pie

Instructions :

Prep :	Cook : 8M	Ready in :

• In a medium bowl, beat the eggs well. Stir in sugar, butter or margarine, corn syrup, oatmeal, vanilla, and salt. Pour mixture into the pie shell, and top with coconut.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool before serving.

Notes :

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Curried Cream of Any Veggie Soup The Best Recipes

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Curried Cream of Any Veggie Soup

"A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery."

Ingredients :

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tablespoon curry powder
• 4 cups chicken broth
• 4 cups chopped mixed vegetables
• 2 tablespoons all-purpose flour
• 2 cups nonfat milk
• salt and pepper to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

• Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
• Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

Notes :

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One Dish Broccoli Rotini The Best Recipes

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One Dish Broccoli Rotini

This is a wonderful one pot dish. You can use any type of pasta.

Ingredients :

• 16 ounces fresh broccoli, chopped
• 1 (16 ounce) package rotini pasta
• 2 cloves garlic, minced
• ½ cup olive oil
• ½ cup grated Parmesan cheese
• salt to taste
• ground black pepper to taste

Instructions :

Prep : 15M	Cook : 8 M	Ready in : 30M

Notes :

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Pepper Pot Soup I Popular Recipes

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Pepper Pot Soup I

"This could be made with beef bouillon."

Ingredients :

• 4 cups water
• 4 tablespoons chicken bouillon powder
• 2 potatoes, shredded
• 2 carrots, shredded
• 2 stalks celery, chopped
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 cup water
• 6 cups milk

Instructions :

Prep : 15M	Cook : 7M	Ready in : 40M

• Mix together 4 cups water, bouillon, potatoes, carrots, celery, onions, and green pepper; simmer for 20 minutes.
• In a separate bowl mix together flour, black pepper, 1 cup water, and milk until smooth and add to the vegetables. Heat through and serve.

Notes :

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Mincemeat Pie Filling The Best Recipes

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Mincemeat Pie Filling

"A friend gave me this recipe for mincemeat many years ago. It is so good that even those who do not care for mincemeat pie likes it. If preferred, use molasses instead of sorghum. Also, apricot juice can be substituted for the pineapple juice. This makes enough filling for 2 (9 inch) pies."

Ingredients :

• 1 1/2 cups diced cooked beef
• 4 cups chopped apples
• 1 1/2 cups raisins
• 1/4 cup sweet pickle juice
• 1/4 cup pineapple juice
• 1 large orange, peeled, sectioned, and cut into bite-size
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 1/2 cups white sugar
• 1/2 cup sorghum
• 1 cup beef broth

Instructions :

Prep : 30M	Cook : 16M	Ready in : P1D

• Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to use.

Notes :

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Low-Fat Chicken Pot Pie Popular Recipes

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Low-Fat Chicken Pot Pie

Chicken and vegetables in a pie! Very easy and low in fat.

Ingredients :

• 3 bone-in chicken breast halves, skinless
• 1 (14.5 ounce) can chicken broth
• 3 potatoes
• 1 yellow onion
• 3 stalks celery
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups frozen mixed vegetables
• 1 to taste salt and pepper to taste
• ¼ teaspoon garlic powder
• 1 (9 inch) frozen prepared pie crust, thawed

Instructions :

Prep : 30M	Cook : 1 9-inch deep dish pieM	Ready in : 1H30M

Notes :

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Greek Lemon Chicken Soup Tasty Recipes

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Greek Lemon Chicken Soup

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

Ingredients :

• 8 cups chicken broth
• ½ cup fresh lemon juice
• ½ cup shredded carrots
• ½ cup chopped onion
• ½ cup chopped celery
• 6 tablespoons chicken soup base
• ¼ teaspoon ground white pepper
• ¼ cup margarine
• ¼ cup all-purpose flour
• 1 cup cooked white rice
• 1 cup diced, cooked chicken meat
• 16 slices lemon
• 8 egg yolks

Instructions :

Prep : 25M	Cook : 16 M	Ready in : 1H5M

Notes :

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Portobello Mushroom Ravioli with Prawns The Best Recipes

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Portobello Mushroom Ravioli with Prawns

"This is a sinfully rich pasta with Portobello mushrooms, prawns and capers in a white wine, butter and garlic sauce."

Ingredients :

• 20 large prawns, peeled and deveined
• 12 ounces prepared fresh cheese ravioli
• 7 large portobello mushrooms, sliced
• 3 cloves garlic, minced
• 3 tablespoons capers
• 3/8 cup butter
• 5 fluid ounces white wine
• 2 tablespoons olive oil
• freshly ground black pepper
• 2 tablespoons grated Parmesan cheese
• 1/2 lemon, juiced

Instructions :

Prep : 25M	Cook : 4M	Ready in : 40M

• Have a stock pot of water near boiling before starting the sauce for this recipe! If you're fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.
• In a large saucepan, melt 1/4 cup of butter or margarine over a medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 4 ounces of white wine and prawns, and bring to a boil.
• Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice, and add fresh pepper to taste.
• To serve, place raviolis on 4 plates, then place 5 to 6 prawns on each plate. Evenly distribute the remaining sauce between the four plates, and garnish with lots of freshly grated parmesan cheese!

Notes :

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Flapper Pie I The Best Recipes

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Flapper Pie I

"This pie is often requested in our family. It is so good."

Ingredients :

• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, softened
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 2 egg yolks, beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 3 egg whites
• 1/4 cup white sugar
• 1/2 teaspoon almond extract

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H55M

• Preheat oven to 375 degrees F (190 degrees C).
• Mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup softened butter. Reserve 1/4 cup of the crumb mixture for topping the pie. Press remaining crumbs into a 9-inch pie plate. Bake in preheated oven for 8 minutes.
• Mix 1/2 cup sugar, cornstarch, flour, and salt in a saucepan. Stir in milk gradually. Cook over medium heat, stirring, until mixture comes to a boil and thickens. Cook 2 minutes more. Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture. Cook 1 minute while stirring.
• Remove pan from heat. In a steady stream, pour hot milk mixture into beaten egg yolks, whisking constantly. Return custard to saucepan. Cook over medium heat, stirring constantly, until mixture thickens slightly and coats the back of a wooden spoon, about 2 minutes more. Remove from heat; stir in 1 tablespoon butter and vanilla. Cool 15 minutes, and pour into crumb crust. Cool completely.
• Preheat oven to 425 degrees F (220 degrees C).
• Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beating until stiff and glossy. Stir in almond extract. Spread meringue over filling, and against the edge of crust to seal. Sprinkle with reserved crumbs.
• Bake in preheated oven just until meringue is golden, about 4 to 5 minutes. Allow pie to cool completely before serving.

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Basic Vegetable Stock The Best Recipes

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Basic Vegetable Stock

"This is a good basic stock, and is perfect for vegetarians!"

Ingredients :

• 1 tablespoon olive oil
• 1 large onion
• 2 stalks celery, including some leaves
• 2 large carrots
• 1 bunch green onions, chopped
• 8 cloves garlic, minced
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 2 quarts water

Instructions :

Prep : 15M	Cook : 12M	Ready in : 50M

• Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
• Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
• Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Notes :

• Click here for tips about preparing the perfect stock.

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Chicken Noodle Soup I Tasty Recipes

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Chicken Noodle Soup I

This soup tastes great and is easy to do! Serve with a loaf of bread.

Ingredients :

• 1 ½ pounds boneless, skinless chicken meat
• ½ pound uncooked spaghetti
• 4 cloves garlic
• ¼ cup chopped onion
• salt to taste
• 12 cups water
• 3 tablespoons olive oil

Instructions :

Prep : 10M	Cook : 10 - 12 M	Ready in : 1H10M

Notes :

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Pat's Cream of Potato Soup Tasty Recipes

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Pat's Cream of Potato Soup

"A wonderful potato soup. You can add a variety of items to this recipe. What ever you have in your kitchen. If desired, mash the sliced potatoes for a creamier texture."

Ingredients :

• 6 slices bacon, diced
• 1 onion, chopped
• 1 tablespoon all-purpose flour
• 6 cups chicken broth
• 6 potatoes, thinly sliced
• 1/2 cup instant mashed potato flakes
• 1 cup half-and-half

Instructions :

Prep :	Cook : 8M	Ready in :

• Saute bacon and onions, in a medium saute pan, until browned. Set aside.
• Over low heat, in a medium sauce pan, cook flour until pasty. Slowly add chicken broth and bring to a boil.
• Stir in bacon and onion mixture, potatoes, and instant potatoes. Simmer for 30 minutes and then blend in half and half. Serve.

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Onion Soup Atu Tasty Recipes

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Onion Soup Atu

"A delicious onion soup that I developed in 1968 and is still a favorite."

Ingredients :

• 1 French baguette
• 3 tablespoons margarine
• 2 onions, thinly sliced
• 1/4 cup all-purpose flour
• 1 (20 ounce) can beef consomme
• 5 cups hot water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 4 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 1 cube beef bouillon cube
• 3/4 cup shredded sharp Cheddar cheese
• 3/4 cup shredded Swiss cheese
• 3/4 cup grated Parmesan cheese
• 8 slices Swiss Gruyere cheese

Instructions :

Prep :	Cook : 8M	Ready in :

• Preheat oven to 325 degrees F (165 degrees C). Cut French baguette bread into slices about 3/4 inch thick and place directly on rack in oven for 20 minutes or until bread is dry and lightly browned. Remove and set aside.
• Melt butter or margarine in a heavy bottomed saucepan, add onions and cook over low heat, stirring occasionally. Cook until onions are golden brown, about 15 minutes. Sprinkle onions with flour and cook, stirring for about 2 minutes or until flour is well blended.
• Add beef consomme, water, salt, pepper, garlic powder, ketchup, Worcestershire sauce and beef bouillon cube; bring to boil and simmer for 20 minutes.
• In a mixing bowl, combine Cheddar, Swiss and Parmesan cheese.
• Set oven temperature to broil. Ladle soup into oven-proof soup bowls and top each bowl with a slice of toasted French baguette bread. Sprinkle mixed cheese over bread and place one slice of Gruyere cheese on top. Place soup bowls under broiler and broil until cheese is melted, bubbly and lightly browned, about 2 to 3 minutes. Serve immediately.

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Macaroni Salad I The Best Recipes

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Macaroni Salad I

"A classic salad with lots of vegetables. Try serving it at your next potluck or picnic."

Ingredients :

• 2 cups macaroni
• 2 small cucumbers, chopped
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• salt to taste
• ground black pepper to taste
• 1 3/4 cups creamy salad dressing, e.g. Miracle Whip ™
• 1/4 cup milk

Instructions :

Prep :	Cook : 8M	Ready in :

• Cook macaroni pasta in a large pot with boiling salted water until al dente. Rinse with cool water and drain.
• In a large bowl add the chopped cucumber, tomatoes, green bell pepper, and onion.
• Blend the milk and creamy salad dressing together in a small bowl until smooth and to your liking of thickness.
• Add cooled pasta and salad dressing mixture to large bowl of chopped vegetables. Add salt and pepper to taste.
• Refrigerate until chilled. Serve.

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Chocolate Chip Pie II The Best Recipes

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Chocolate Chip Pie II

"This pie is a special treat, and not shy of calories."

Ingredients :

• 18 graham crackers
• 4 tablespoons butter
• 27 large marshmallows
• 1/2 cup milk
• 1 cup frozen whipped topping, thawed
• 1/2 teaspoon vanilla extract
• 2 (1 ounce) squares unsweetened chocolate, grated

Instructions :

Prep :	Cook : 8M	Ready in :

• Roll graham crackers to fine crumbs; there should be about 1 cup. Melt the butter or margarine, and combine with the crumbs. Pat into 9 inch pie plate. Chill.
• Heat 24 to 30 large marshmallows slowly in the milk. Cool. Fold in whipped topping, vanilla and grated bitter chocolate. Pour filling into crust, and refrigerate l hour.

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Strawberry Glazed Pie Tasty Recipes

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Strawberry Glazed Pie

"This is a restaurant style strawberry glazed pie. Fresh berries are tossed with a glaze, and then chilled until serving time. This is also good made with peaches, using peach gelatin instead of strawberry."

Ingredients :

• 6 cups sliced fresh strawberries
• 2/3 cup white sugar
• 1 cup water
• 4 tablespoons strawberry flavored Jell-O®
• 4 tablespoons cornstarch
• 1 (9 inch) prepared graham cracker crust

Instructions :

Prep :	Cook : 8M	Ready in :

• Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
• Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
• Chill until well set. Serve topped with whipped cream.

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Pierogi Dough Tasty Recipes

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Pierogi Dough

"Ukranian Pierogi ready to be stuffed with your favorite filling."

Ingredients :

• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 1/4 teaspoon baking powder
• 1 cup warm water
• 1 egg, beaten

Instructions :

Prep :	Cook : 30M	Ready in :

• In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
• In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
• Cover dough and let rest for 2 hours. Roll out and fill as desired.

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Fresh Berry Tart with Chambord Sauce The Best Recipes

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Fresh Berry Tart with Chambord Sauce

"A puff pastry shell supporting white chocolate custard, topped with mixed fresh berries and chopped almonds. Excellent chilled or served at room temperature."

Ingredients :

• 1/2 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg
• 2 cups milk
• 1 vanilla bean (optional)
• 6 egg yolks
• 6 tablespoons white sugar
• 1/4 cup all-purpose flour
• 1/2 cup white chocolate chips
• 2 tablespoons creme de cacao
• 1/2 cup raspberry jam
• 1 tablespoon Chambord (raspberry liqueur)
• 1/4 cup toasted and chopped almonds
• 2 cups fresh raspberries
• 2 cups fresh blueberries
• 2 cups fresh blackberries
• 1 (10 ounce) package frozen raspberries, thawed
• 3 tablespoons Chambord (raspberry liqueur)

Instructions :

Prep :	Cook : 8M	Ready in :

• To Make Tart Shell: Roll out one sheet of puff pastry, and cut into a 6 x 14 inch rectangle. Place on a baking sheet. Cut 1 inch strips from scraps to trim the edges with. Brush cold water along a 1 inch border on each edge of the rectangle, and set strips on top to frame the edges. Beat 1 egg, and brush onto surface of pastry. Chill until firm, about 15 minutes; this is an important step.
• Heat oven to 400 degrees F (205 degrees C). Bake shell in preheated oven until it is starting to brown, around 10 minutes. Remove pastry from oven, and reduce heat to 375 degrees F (190 degrees C). Press base firmly with back of a fork to collapse it. Return to oven, and bake until golden, around 8 minutes. Transfer to rack to cool. This can be made up to 2 days in advance; store at room temperature in an airtight container.
• To Make White Chocolate Custard: Heat milk on medium heat in heavy saucepan, stirring, until it comes to a boil. Remove from heat. Add vanilla bean to milk, cover, and steep for 10 minutes. Remove vanilla bean. Meanwhile, whip yolks with sugar until thick and light colored. Whisk in flour. Gradually stir hot milk into the yolk mixture, stirring until smooth. Pour into the sauce pan. Bring to a boil over medium heat, whisking constantly, until it thickens. Lower the heat. Continue cooking the pastry cream, whisking constantly, until it softens slightly; this should take about 2 minutes. Remove from heat, and fold in white chocolate. Transfer pastry cream to small bowl, and cover with plastic wrap. Unwrap when cool, and add creme de cacao. This can be made 1 day in advance; cover and refrigerate until needed.
• The Chambord sauce can be made up to 2 days in advance. Puree the defrosted raspberries in a blender. Strain to remove the seeds, and stir in 3 tablespoons Chambord liqueur. Keep refrigerated.
• When you are ready to assemble the tart, make the glaze. In a saucepan, melt preserves over low heat. Remove from heat, and stir in 1 tablespoon liqueur. Use while warm.
• This tart is best if consumed within 3 to 4 hours of final assembly. Brush bottom of tart with glaze, and sprinkle with half of the chopped almonds. Spoon custard into pastry shell, and smooth. Arrange fresh berries over top of custard, and brush with glaze. Sprinkle remaining almonds on top. Chill until ready to serve.

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Concord Grape Pie II Tasty Recipes

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Concord Grape Pie II

"Not your typical fruit pie."

Ingredients :

• 4 1/2 cups Concord grapes
• 1 cup white sugar
• 1/4 cup all-purpose flour
• 2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1 (9 inch) pie shell
• 1/2 cup quick cooking oats
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter

Instructions :

Prep : 1H	Cook : 8M	Ready in : 5H35M

• Preheat oven to 425 degrees F (220 degrees C). Place a sheet pan on a lower oven rack.
• Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
• Combine pulp, skins, sugar, flour, lemon juice and salt. Pour into pastry shell.
• Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
• Cover edges of pastry with foil. Bake on sheet pan for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown and bubbly. Cool on a wire rack.

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Sour Cream Apple Pie II The Best Recipes

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Sour Cream Apple Pie II

"This is a creamy, one-crust apple pie with a crisp topping. Great for those cold, rainy November afternoons!"

Ingredients :

• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3/4 cup white sugar
• 1 egg, beaten
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 2 cups apples - peeled, cored and chopped
• 1/3 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter
• 1 recipe pastry for a 9 inch single crust pie

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

• Preheat oven to 400 degrees F (205 degrees C).
• Combine apples, 2 tablespoons flour, nutmeg, and salt. Mix together egg, sour cream, 3/4 cup sugar, and vanilla; blend into the apple mixture. Pour filling into unbaked pie shell.
• Cream together 1/3 cup sugar, 1/3 cup flour, and 1/4 cup butter or margarine. Set topping aside.
• Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and continue baking for 30 minutes. Remove pie from oven, and sprinkle with topping. Increase temperature to 400 degrees F (205 degrees C), and bake pie for 10 more minutes. Cool.

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Chilled Beet Soup Tasty Recipes

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Chilled Beet Soup

"I have modified this soup from a recipe I got from a blender book. Canned beets are great for this recipe. You can save the juice from the canned beats, freeze it and add it in place of the chilled water or ice. Try serving with a dollop of sour cream."

Ingredients :

• 1 1/2 cups sour cream
• 2 tablespoons lemon juice
• 1/2 small onion
• 1 cup cooked beets
• 1 cup crushed ice

Instructions :

Prep :	Cook : 4M	Ready in :

• Place sour cream, lemon juice, onion and beets into a food processor or blender and puree until mixture is smooth.
• Add ice or cold water, chill and serve with a dollop of sour cream on top.

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Taco Soup V The Best Recipes

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Taco Soup V

"Hardy soup similar to chili"

Ingredients :

• 3/4 pound lean ground beef
• 1 teaspoon vegetable oil
• 2 (15 ounce) cans pinto beans
• 2 (15 ounce) cans kidney beans
• 2 (14.5 ounce) cans diced tomatoes
• 6 ounces tomato sauce
• 1 onion, finely diced
• 1 green bell pepper, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 1 (1 ounce) package ranch dressing mix

Instructions :

Prep :	Cook : 8M	Ready in :

• In a medium sized stock pot, brown ground beef in oil. Add undrained pinto beans, undrained kidney beans, diced tomatoes, tomato sauce, onion, green bell pepper, taco seasoning mix and ranch salad dressing mix. Bring to a boil and then simmer for 10 to 15 minutes, or until heated through.

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Tourtiere The Best Recipes

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Tourtiere

"Traditional French-Canadian Meat Pie. Generally served at Christmas, but great anytime."

Ingredients :

• 1 pound ground pork
• 1/2 pound ground veal
• 6 slices bacon
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 2 teaspoons dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 2 (9 inch) unbaked pie crusts
• 1 1/4 cups water

Instructions :

Prep :	Cook : 8M	Ready in :

• In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
• Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.
• Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.
• Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
• Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.

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French Onion Soup II The Best Recipes

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French Onion Soup II

"This is a very rich and tasty soup!"

Ingredients :

• 1 pound onions, sliced
• 3 tablespoons vegetable oil
• 2 (14 ounce) cans beef broth
• 1 teaspoon Worcestershire sauce
• 1 pinch ground black pepper
• 6 slices French bread, toasted
• 2/3 cup shredded Swiss cheese

Instructions :

Prep :	Cook : 6M	Ready in :

• Cook and stir onions in vegetable oil in a covered large saucepan over medium heat for 20 minutes. Stir in the beef broth, Worcestershire sauce and black pepper; heat to a boil. Remove from heat.
• Place bread on a baking sheet; sprinkle bread with cheese. Broil 4-to-5 inches from heat for about 1 minute or until cheese is melted and golden.
• Ladle soup into bowls and top with bread.

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Rhubarb Pie Popular Recipes

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Rhubarb Pie

"Yummy rhubarb pie. Use a heaping tablespoon of flour."

Ingredients :

• 1 egg
• 1 1/2 cups white sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 3 cups chopped rhubarb
• 1 recipe pastry for a 9 inch double crust pie

Instructions :

Prep : 10M	Cook : 8M	Ready in : 55M

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together the egg, white sugar, flour, salt and rhubarb in a mixing bowl.
• Place one of the pie shells in the bottom of a 9 inch pie plate. Pour pie filling into shell; dot with butter. Put top crust over filling and cut slits into crust.
• Bake in preheated oven for 30 to 45 minutes; or cook 7 minutes in a microwave and then about 10 minutes in the oven.

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Baked Potato Soup II Tasty Recipes

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Baked Potato Soup II

"This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream."

Ingredients :

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 4 cups skim milk
• 6 large baking potatoes, scrubbed
• 1 cup sour cream

Instructions :

Prep : 10M	Cook : 5M	Ready in : 25M

• Microwave potatoes until done.
• While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
• Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

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Spicy Black Bean Soup Popular Recipes

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Spicy Black Bean Soup

"A tasty combination of spices to create a black bean soup that is full of flavor."

Ingredients :

• 1 pound black beans, washed
• 10 cups water
• 1 pound chopped ham
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 cup shredded carrots
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon minced garlic
• 4 teaspoons garlic powder
• 4 teaspoons dried parsley
• 2 teaspoons salt
• 1 teaspoon celery salt
• 1 teaspoon Worcestershire sauce
• 2 cubes chicken bouillon
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground mustard
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme

Instructions :

Prep :	Cook : 9M	Ready in :

• In an eight quart stock pot, add rinsed black beans, water, ham, onion, celery, carrots, diced tomatoes, minced garlic, garlic powder, parsley, salt, celery salt, Worcestershire sauce, bouillon cubes, bay leaf, pepper, mustard, cayenne pepper, oregano and thyme. Cover and bring to a boil.
• Reduce heat and simmer for 2 hours. Discard bay leave and serve.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Roasted Garlic Soup Popular Recipes

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Roasted Garlic Soup

Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.

Ingredients :

• 4 bulbs garlic
• ¼ cup olive oil
• 6 tablespoons unsalted butter
• 4 leeks, chopped
• 1 onion, chopped
• 6 tablespoons all-purpose flour
• 4 cups chicken broth
• ⅓ cup dry sherry
• 1 cup heavy whipping cream
• 1 tablespoon lemon juice, or to taste
• salt to taste
• ¼ teaspoon freshly ground white pepper
• 2 tablespoons chopped fresh chives

Instructions :

Prep :	Cook : 4 M	Ready in :

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Spaghetti Carbonara I Tasty Recipes

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Spaghetti Carbonara I

"This is a favorite supper dish that's quick and easy to make. I double it for our family of 4 growing boys. We serve it all up and then add on the goodies that are left in the bottom of the bowl - there's always bacon and eggs left down there."

Ingredients :

• 1 pound spaghetti
• 1 pound bacon, chopped
• 4 eggs, well beaten
• 1 cup grated Parmesan cheese
• 1/4 cup olive oil

Instructions :

Prep : 10M	Cook : 6M	Ready in : 20M

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
• Scramble eggs in bacon drippings.
• Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.

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Salmon Pie I Tasty Recipes

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Salmon Pie I

"A delicious salmon pie. It's a meal in itself."

Ingredients :

• 2 (9 inch) unbaked pie crusts
• 2/3 cup white rice
• 1 1/3 cups water
• 2 onions, thinly sliced
• 1/4 pound fresh mushrooms, sliced
• 1 tablespoon butter
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (6 ounce) cans salmon, drained and mashed
• 2/3 cup shredded Cheddar cheese

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H45M

• In a medium saucepan cook the rice with the water.
• Preheat oven to 450 degrees F (225 degrees C).
• Line a pie plate with pastry and set aside.
• In a large saucepan over medium heat, saute the onions and mushrooms in the butter until soft.
• Combine the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Spread the mashed salmon over the rice mixture. Top with the sauteed mushroom/onion mixture and then top with the remaining rice mixture. Sprinkle with grated cheese and cover with pastry. Seal edges and pierce top.
• Bake at 450 degrees F (225 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake for another 30 to 35 minutes.

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Sour Cream Lemon Pie Tasty Recipes

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Sour Cream Lemon Pie

"This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour."

Ingredients :

• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1/2 cup sour cream
• 3 egg yolks
• 1/4 cup butter
• 1 1/2 teaspoons lemon zest
• 1/4 cup lemon juice
• 1 (9 inch) pie crust, baked

Instructions :

Prep : 30M	Cook : 8M	Ready in : 11H

• In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
• Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
• Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

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Ten Minute Chipotle Spiced Beef and Bean Chili The Best Recipes

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Ten Minute Chipotle Spiced Beef and Bean Chili

"Southwestern style chili with chipotle peppers and beef. The chipotle peppers add a nice smoky flavor to this dish. Spice it up or spice it down, it's up to you. You can find chipotle peppers in the Mexican specialty aisle in the supermarket or at a Latin grocer. Make sure to purchase the chipotle peppers in the can with Adobo Sauce. Serve with sour cream and cheddar cheese."

Ingredients :

• 1 pound lean ground beef
• 1 onion, chopped
• 2 chipotle peppers in adobo sauce
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 3/4 teaspoon garlic powder
• 1 teaspoon chili powder
• 3 teaspoons hot pepper sauce
• 1/4 cup shredded Cheddar cheese

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H

• In a large saute pan, brown ground beef with onion, chipotle peppers and 3 tablespoons of the adobo sauce; drain well.
• In a large stock pot, combine beef mixture, stewed tomatoes, kidney beans, Kosher salt, ground cumin, garlic powder and chili powder. At this point, adjust to taste with hot pepper sauce. Heat through and serve garnished with Cheddar cheese.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Smoked Salmon Ravioli Popular Recipes

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Smoked Salmon Ravioli

"A fresh pasta recipe with a rich, creamy mousse filling. Serve with melted cheese on warmed fireproof plates and pass around extra Parmesan cheese. An instant classic!"

Ingredients :

• 2 cups all-purpose flour
• 2 eggs, beaten
• 2 egg yolks
• 1 pound smoked salmon
• 2 eggs
• 1 cup heavy cream
• 2 teaspoons chopped fresh chives
• 1/2 teaspoon ground black pepper
• 1 egg, beaten
• 16 ounces shredded Gruyere cheese
• 1 cup heavy whipping cream

Instructions :

Prep : 40M	Cook : 8M	Ready in : 1H

• TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
• FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.
• To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use.
• Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well.
• Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly.
• Serve the stuffed raviolis on the warm plates.

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Black Pepper Angel Hair Pasta with Smoked Salmon Tasty Recipes

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Black Pepper Angel Hair Pasta with Smoked Salmon

"Dill weed is featured prominently in this recipe, and the herb marries well with the smoked salmon."

Ingredients :

• 4 cups heavy whipping cream
• 1 cup clam juice
• 1 cup dry white wine
• 6 cloves garlic
• 2 teaspoons whole black peppercorns
• 2 tablespoons chopped fresh dill weed
• 1 tablespoon white wine vinegar
• 3/4 cup grated Parmesan cheese
• 1 pound angel hair pasta
• 2 teaspoons salt
• 8 ounces smoked salmon
• 1 cup heavy whipping cream
• 1 cup sour cream
• 4 sprigs fresh dill weed

Instructions :

Prep :	Cook : 8M	Ready in :

• In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume.
• Meanwhile, in a smaller pot, combine clam juice, wine, garlic, peppercorns, salt, 2 tablespoons dill, and vinegar. Reduce at a rolling boil to half its original volume. Strain, and dispose of garlic and peppercorns. Add wine reduction to reduced cream. Reserve.
• With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended.
• In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking.
• In a 10 to 12 inch saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended. Sauce will continue to reduce quickly. Add cooked pasta to sauce, and toss to coat evenly. Divide between 4 dishes, topping each with 2 ounces smoked salmon, a dollop whipped sour cream mixture, and a sprig of dill.

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Beef Stew I Tasty Recipes

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Beef Stew I

"Beef stew with rosemary."

Ingredients :

• 2 tablespoons olive oil
• 2 pounds cubed beef stew meat
• 2 tablespoons all-purpose flour
• 6 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups cubed potatoes
• 2 cups chopped carrots
• 1/2 teaspoon browning sauce
• 2 teaspoons dried rosemary
• 1 cup fresh corn kernels
• 1 cup fresh green beans, cut into 1 inch pieces
• 1/4 cup instant rice

Instructions :

Prep : 15M	Cook : 8M	Ready in : 4H5M

• Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
• Add water, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
• Stir in potatoes, carrots (or turnips), browning sauce, and rosemary. Simmer 1-2 hours.
• Add corn, green beans, and rice; simmer for 30 minutes longer.

Notes :

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Wild Rice Soup II Popular Recipes

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Wild Rice Soup II

"Hearty and full of flavor, a meal in itself."

Ingredients :

• 1/2 cup dry lentils
• 3 cups water
• 1 (6 ounce) package uncooked wild rice
• 1 (14.5 ounce) can vegetable broth
• 1 (10 ounce) package frozen mixed vegetables
• 1 cup milk
• 1 1/2 cups shredded American cheese

Instructions :

Prep :	Cook : 6M	Ready in :

• Rinse and sort lentils, discarding any debris or blemished lentils.
• Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
• Using a medium saucepan cook rice according to package directions.
• In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Sour Cream Apple Pie I The Best Recipes

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Sour Cream Apple Pie I

"This pie includes egg and sour cream so make sure it is kept under refrigeration."

Ingredients :

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/4 teaspoon ground nutmeg
• 1 egg
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 cups apples, peeled and chopped
• 1 recipe pastry for a 9 inch single crust pie
• 1/3 cup white sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons butter

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

• Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked pie shell.
• Bake in a preheated 400 degree F (205 degrees C) oven 15 minutes.
• Reduce temperature to 350 degrees F (175 degrees C) and bake 30 minutes more. Remove pie from oven. Increase temperature to 400 degree F (205 degrees C).
• Prepare cinnamon topping and sprinkle over pie. Return to oven and bake 10 minutes more. Cool on rack.
• To Make Cinnamon Topping: Combine 1/3 cup sugar, 1/3 cup flour and 1 teaspoon ground cinnamon in bowl. Cut in 2 tablespoons butter or regular margarine until crumbly, using a pastry blender.

Notes :

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