For seafood gumbo try this..
3 1/2 gallons seafood stock
2 cups peanut butter colored roux, recipe follows
For the seasoning:
1 teaspoon ground cumin
2 tablespoons crab seasoning (recommended: Old Bay)
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon paprika
2 bay leaves
3 cups medium diced onions
3 cups medium diced green bell peppers
3 cups medium diced celery
2 cups diced tomatoes
1 pounds crab legs
1 1/2 pounds littleneck clams, scrubbed
1 pound small scallops
1 pound okra
2 pounds whole medium shrimp
1 cup chopped green onions
Cooked white rice, as accompaniment
File powder, as accompaniment
Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through.
Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams.
Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy!
Roux:
1 cup (2 sticks) butter
1 cup all-purpose flour
In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.What are some good Gumbo Soup Recipes?
My favorite gumbo recipes are from a Chef down in New Orleans (my hometown). His name is Frank Davis and if anybody can tell you how to make gumbo he can.. Am sending you a link to his seafood gumbo but he has many others as well.
http://www.frankdavis.com/recipe57.htmWhat are some good Gumbo Soup Recipes?
try www.gumbopages.com for the best cajun recipes!!!
I found and tested a good recipe from Alton Brown on the Food network. Check it out at foodnetwork.com Sorry I don't know how to add a link to it. He has the easiest way to make a great roux too.
Try the food network and seach for Emeril Legasse
Thursday, December 31, 2009
Low fat cream of-- soup recipes?
Does anyone know a good website that I may find low fat cream of-- soup recipes that is free or low cost?Low fat cream of-- soup recipes?
LOW-FAT ZUCCHINI/BROCCOLI CREAM OF
VEGETABLE SOUP
1 med. onion, chopped finely
1 tsp. minced garlic
Finely chopped vegetables: 3-4 med. zucchini or 1 big bunch broccoli
6 c. water or stock
1/2 c. oatmeal or rolled oats
2 tbsp. parsley
1 tsp. curry (optional)
Salt and pepper to taste
Saute onion and garlic together (add a little water if needed) until transparent. Add zucchini or broccoli and saute for 2-3 more minutes. Add water, oatmeal and seasonings stirring constantly. Bring to a boil, reduce heat and simmer 15-20 minutes.
Serve garnished with parsley, or over scoop of rice. May be served hot or cold!
OR
LOW FAT CREAM OF CHICKEN SOUP
1 c. chicken
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. mushrooms, chopped
2 tbsp. cornstarch
5 c. chicken stock
1 c. skim milk
Cook chicken until tender. Remove meat from bone and cut into bite-size pieces. Saute celery, onions and mushrooms in 1/4 cup stock. Whisk cornstarch into cool chicken stock. Add milk, chicken and vegetables. Heat, stirring constantly, until thick and creamy. Serve
OR
LOW-FAT CREAM OF MUSHROOM SOUP
In 1 tablespoon butter, saute until tender: 1/2 c. chopped onion
Add: 2 tsp. chicken bouillon granules
Simmer 10 minutes, covered.
Blend in blender until very smooth. Gradually add:
Add to mushrooms and heat to simmer, stirring.
Blend in blender: 1/2 c. flour 1/2 tsp. white pepper 1/2 tsp. salt
Gradually stir into soup, heat until thickened. Serve with sprinkle of fresh ground pepper. Even better reheated the next day. Yield: 6 cups.
JMLow fat cream of-- soup recipes?
just use skim or 2 % milk
cooks.com
Try cooks.com and fatfree.com. Also, to lighten up the fat content of cream soups, you can substitute milk, and then use a thickening agent...like a roux (flour mixed with water first and then added to soups and sauces) or dissolve a bit of cornstarch in water and then add to your soup to thicken it. That way you are just modifying your own recipes.
Bon Appetit!
Roxie, if you go to www.foodchannel.com
you will see a search box. Type in low fat cream of xxxxx
with xxxx being what you want to be in the soup, such as mushroom or chicken, you will be given choices.
You can make any cream of recipe low fat by substituting margarine for butter, milk for cream, etc. Sub yogurt for sour cream, or use low fat sour cream. Sour cream has zillions of calories.
Bon appetite
Regards,
Dan
Here's what I found with a quick search, I hope this helps you out!
lowfatcooking.about.com
souprecipes.cookingcache.com
recipesource.com
ezinearticles.com
allrecipes.com
recipezaar.com
kraftfoods.com
Without an indepth search, I hope this sites offer you many recipes or guide to you to more site geared towards your goal of healthy eating, Good Luck and Happy Cooking!
LOW-FAT ZUCCHINI/BROCCOLI CREAM OF
VEGETABLE SOUP
1 med. onion, chopped finely
1 tsp. minced garlic
Finely chopped vegetables: 3-4 med. zucchini or 1 big bunch broccoli
6 c. water or stock
1/2 c. oatmeal or rolled oats
2 tbsp. parsley
1 tsp. curry (optional)
Salt and pepper to taste
Saute onion and garlic together (add a little water if needed) until transparent. Add zucchini or broccoli and saute for 2-3 more minutes. Add water, oatmeal and seasonings stirring constantly. Bring to a boil, reduce heat and simmer 15-20 minutes.
Serve garnished with parsley, or over scoop of rice. May be served hot or cold!
OR
LOW FAT CREAM OF CHICKEN SOUP
1 c. chicken
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. mushrooms, chopped
2 tbsp. cornstarch
5 c. chicken stock
1 c. skim milk
Cook chicken until tender. Remove meat from bone and cut into bite-size pieces. Saute celery, onions and mushrooms in 1/4 cup stock. Whisk cornstarch into cool chicken stock. Add milk, chicken and vegetables. Heat, stirring constantly, until thick and creamy. Serve
OR
LOW-FAT CREAM OF MUSHROOM SOUP
In 1 tablespoon butter, saute until tender: 1/2 c. chopped onion
Add: 2 tsp. chicken bouillon granules
Simmer 10 minutes, covered.
Blend in blender until very smooth. Gradually add:
Add to mushrooms and heat to simmer, stirring.
Blend in blender: 1/2 c. flour 1/2 tsp. white pepper 1/2 tsp. salt
Gradually stir into soup, heat until thickened. Serve with sprinkle of fresh ground pepper. Even better reheated the next day. Yield: 6 cups.
JMLow fat cream of-- soup recipes?
just use skim or 2 % milk
cooks.com
Try cooks.com and fatfree.com. Also, to lighten up the fat content of cream soups, you can substitute milk, and then use a thickening agent...like a roux (flour mixed with water first and then added to soups and sauces) or dissolve a bit of cornstarch in water and then add to your soup to thicken it. That way you are just modifying your own recipes.
Bon Appetit!
Roxie, if you go to www.foodchannel.com
you will see a search box. Type in low fat cream of xxxxx
with xxxx being what you want to be in the soup, such as mushroom or chicken, you will be given choices.
You can make any cream of recipe low fat by substituting margarine for butter, milk for cream, etc. Sub yogurt for sour cream, or use low fat sour cream. Sour cream has zillions of calories.
Bon appetite
Regards,
Dan
Here's what I found with a quick search, I hope this helps you out!
lowfatcooking.about.com
souprecipes.cookingcache.com
recipesource.com
ezinearticles.com
allrecipes.com
recipezaar.com
kraftfoods.com
Without an indepth search, I hope this sites offer you many recipes or guide to you to more site geared towards your goal of healthy eating, Good Luck and Happy Cooking!
An alternative to double cream for soup recipes?
Hi was just wondering if there was an alternative to using double cream in soups recipes. I made a soup with double cream which tasted really good but was shocked at the amount of fat that was in the double cream. Is there an alternative product (with less fat) which can be used in soups which would give the same great taste? thanksAn alternative to double cream for soup recipes?
Use milk and a little flour to thicken.An alternative to double cream for soup recipes?
Use Half and Half. it's in the same place as the cream.
I use non fat coffee cream Half and Half works just as well and less fat.
i use elmlea in mine, tastes just as good, can be found in the chill cabinet alongside the cream
lo fat sour cream
Use milk and a little flour to thicken.An alternative to double cream for soup recipes?
Use Half and Half. it's in the same place as the cream.
I use non fat coffee cream Half and Half works just as well and less fat.
i use elmlea in mine, tastes just as good, can be found in the chill cabinet alongside the cream
lo fat sour cream
Does anyone have any good recipes for soup?
I love soup and am wondering if anyone has a favorite recipe they'd be willing to share?Does anyone have any good recipes for soup?
I think panera bread has some recipes online. You should try those!!Does anyone have any good recipes for soup?
this is my fave recipe for cauliflower soup :)
cauliflower soup
50g butter
150g roughly chopped onion
250g trimmed and sliced leeks
200g cauliflower florets
900ml hot chicken stock
100ml double cream
Salt and freshly ground black pepper
A few snipped chives, to garnish
1. Melt the butter in a large saucepan over a low heat. Add the chopped onions and sliced leeks, then cover and
cook gently for 8-10 minutes without colouring, stirring occasionally.
2. Add the cauliflower and cook for 5 minutes, then stir in the chicken stock and bring to the boil.
Reduce the heat slightly, and simmer for 10-15 minutes until the cauliflower is soft. Stir in half the cream and
season to taste. Set aside.
3. When ready to serve, blend the soup until smooth then pour into a saucepan and reheat gently for 4-5 minutes
until hot, stirring regularly.
Ahh soup. So many options. My favorite is a kind of potato chowder.
Take about 5 of your desired potatoes. (I like Yukon Gold the best)
Dice them up and put in a pot with some carrots. Boil in about 3 cups water with 2 of your chosen flavor bullion cubes until almost soft.
Add milk or half and half until the broth is your desired creaminess, Add about 1/2 cup of frozen corn ( I prefer the white corn as it is sweeter)
Grate in a desired amount of cheddar cheese. When serving, sprinkle on some bacon or imitation bacon bits and some ground black pepper.
Eat with club crackers.
(ps.. you an also put in celery, bell peppers, etc as you desire. For a thicker soup, sprinkle in potato flakes as you add the milk)
Nacho Potato Soup
1 pkg ( 51/4 oz) Au Gratin potatoes
1 can ( 11 oz) whole corn, drained
1 can ( 10 oz) diced tomatoes with green chilies, undrained
2 cups water
2 cups milk
2 cups cubed American cheese
combine the first 4 ingredients. mix well, bring to a boil. reduce heat cover and simmer for 15 to 18 minutes or until potatoes are tender.Add milk and cheese, stir until cheese is melted
Cream soups are very simple to make.
Make a roux with equal parts flour %26amp; oil or butter.
Cook 2 tbsp over medium low heat, whisk in 1 cup of milk/serving.
Add an equal volume of stock or water %26amp; grated or chopped vegetables.
Broccoli %26amp; cauliflower go together, so do parsnip %26amp; carrot.
Stir until thickened %26amp; bubbling, do not let scorch.
Pumpkin can be baked in the oven first, then made into a soup.
This is a wonderful soup and easy to make: http://www.easyfoodandwine.com/Potato-Le鈥?/a> Although usually considered a winter dish due to using potatoes, this can be served chilled and you can not beat the budget. Very flavorful, the cheese adds a nice tang. Best of luck!
Here's a link for the top 15 soup recipes, easy to cook, too:
http://family.go.com/food/recipe-616835-鈥?/a>
Here is my chicken soup recipe: http://www.eat-well-save-money-recipes.c鈥?/a>
I hope you like it.
Anne
Try Chi Chi's site. That is where I have gotten my favorite one. It is good at their place and homemade too. Glad they would share it.
I think panera bread has some recipes online. You should try those!!Does anyone have any good recipes for soup?
this is my fave recipe for cauliflower soup :)
cauliflower soup
50g butter
150g roughly chopped onion
250g trimmed and sliced leeks
200g cauliflower florets
900ml hot chicken stock
100ml double cream
Salt and freshly ground black pepper
A few snipped chives, to garnish
1. Melt the butter in a large saucepan over a low heat. Add the chopped onions and sliced leeks, then cover and
cook gently for 8-10 minutes without colouring, stirring occasionally.
2. Add the cauliflower and cook for 5 minutes, then stir in the chicken stock and bring to the boil.
Reduce the heat slightly, and simmer for 10-15 minutes until the cauliflower is soft. Stir in half the cream and
season to taste. Set aside.
3. When ready to serve, blend the soup until smooth then pour into a saucepan and reheat gently for 4-5 minutes
until hot, stirring regularly.
Ahh soup. So many options. My favorite is a kind of potato chowder.
Take about 5 of your desired potatoes. (I like Yukon Gold the best)
Dice them up and put in a pot with some carrots. Boil in about 3 cups water with 2 of your chosen flavor bullion cubes until almost soft.
Add milk or half and half until the broth is your desired creaminess, Add about 1/2 cup of frozen corn ( I prefer the white corn as it is sweeter)
Grate in a desired amount of cheddar cheese. When serving, sprinkle on some bacon or imitation bacon bits and some ground black pepper.
Eat with club crackers.
(ps.. you an also put in celery, bell peppers, etc as you desire. For a thicker soup, sprinkle in potato flakes as you add the milk)
Nacho Potato Soup
1 pkg ( 51/4 oz) Au Gratin potatoes
1 can ( 11 oz) whole corn, drained
1 can ( 10 oz) diced tomatoes with green chilies, undrained
2 cups water
2 cups milk
2 cups cubed American cheese
combine the first 4 ingredients. mix well, bring to a boil. reduce heat cover and simmer for 15 to 18 minutes or until potatoes are tender.Add milk and cheese, stir until cheese is melted
Cream soups are very simple to make.
Make a roux with equal parts flour %26amp; oil or butter.
Cook 2 tbsp over medium low heat, whisk in 1 cup of milk/serving.
Add an equal volume of stock or water %26amp; grated or chopped vegetables.
Broccoli %26amp; cauliflower go together, so do parsnip %26amp; carrot.
Stir until thickened %26amp; bubbling, do not let scorch.
Pumpkin can be baked in the oven first, then made into a soup.
This is a wonderful soup and easy to make: http://www.easyfoodandwine.com/Potato-Le鈥?/a> Although usually considered a winter dish due to using potatoes, this can be served chilled and you can not beat the budget. Very flavorful, the cheese adds a nice tang. Best of luck!
Here's a link for the top 15 soup recipes, easy to cook, too:
http://family.go.com/food/recipe-616835-鈥?/a>
Here is my chicken soup recipe: http://www.eat-well-save-money-recipes.c鈥?/a>
I hope you like it.
Anne
Try Chi Chi's site. That is where I have gotten my favorite one. It is good at their place and homemade too. Glad they would share it.
I need a potato soup recipes for 15-20 plz help?
kinda simply plzI need a potato soup recipes for 15-20 plz help?
The recipe is baked potato soup I on allrecipes.com. I dOn't know if you want something that rich, but it is very good.
go to the site and the recipe, it allows you to adjust the serving size of the recipe by clicking on the number. And I did that for you. Note, the original recipe serves 6, it has 7 cups of milk, plus all the ingredients. It makes a large bowl of soup.
INGREDIENTS
40 slices bacon
2-1/4 cups margarine
2-1/4 cups all-purpose flour
23-1/2 cups milk
13-1/2 large baked potatoes, peeled and cubed
13-1/2 green onions, chopped
4 cups and 2 tablespoons shredded Cheddar cheese
3-1/3 cups sour cream
1 tablespoon and 1/4 teaspoon salt
1 tablespoon and 1/4 teaspoon ground black pepper
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is meltedI need a potato soup recipes for 15-20 plz help?
Baked Potato Soup
';'A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite,' recalls Kristi Teague of Southside, Tennessee. 'A dash of hot sauce a little basil give it special flavor.'';
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
DIRECTIONS
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
3 1/2 cups Swanson庐 Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
4 clove garlic, minced
4 medium red potatoes, cut into cubes (about 4 cups)
2 medium carrots, diced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/2 cup)
2 slices bacon, cooked and crumbled
1 cup milk
1 cup instant mashed potato flakes or buds
1 tablespoon chopped fresh parsley
Heat the broth, garlic, potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.
Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.
Note: Swanson庐 Seasoned Chicken Broth with Roasted Garlic is no longer available. Campbell's Kitchen has modified this recipe with chicken broth to deliver the same great dish you enjoyed.
QUICK AND EASY POTATO SOUP
2 c. hash browns
Carrots, grated fine (for color)
Onion, chopped OR onion powder, to taste
4 c. milk
Salt
Pepper
1/4 c. butter
Boil hash browns and drain. Add the rest of the ingredients. Simmer for 20 minutes. Sprinkle shredded cheese on top when serving.
I think that they put in the wrong picture. Check out the other pictures. Looks gooooodddd. http://www.recipezaar.com/Potato-Soup-45鈥?/a>
A lighter version. http://www.recipezaar.com/Turkey-and-Pot鈥?/a>
Both of these recipes can be converted if you change the number of servings. All ingredient calculations will be made for you.
Just cook 2 x of the ingredients stated in this potato soup recipe, http://www.soup-master.com/potato-soup-r鈥?/a>
Easy and tasty!
The recipe is baked potato soup I on allrecipes.com. I dOn't know if you want something that rich, but it is very good.
go to the site and the recipe, it allows you to adjust the serving size of the recipe by clicking on the number. And I did that for you. Note, the original recipe serves 6, it has 7 cups of milk, plus all the ingredients. It makes a large bowl of soup.
INGREDIENTS
40 slices bacon
2-1/4 cups margarine
2-1/4 cups all-purpose flour
23-1/2 cups milk
13-1/2 large baked potatoes, peeled and cubed
13-1/2 green onions, chopped
4 cups and 2 tablespoons shredded Cheddar cheese
3-1/3 cups sour cream
1 tablespoon and 1/4 teaspoon salt
1 tablespoon and 1/4 teaspoon ground black pepper
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is meltedI need a potato soup recipes for 15-20 plz help?
Baked Potato Soup
';'A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite,' recalls Kristi Teague of Southside, Tennessee. 'A dash of hot sauce a little basil give it special flavor.'';
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
DIRECTIONS
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
3 1/2 cups Swanson庐 Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
4 clove garlic, minced
4 medium red potatoes, cut into cubes (about 4 cups)
2 medium carrots, diced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/2 cup)
2 slices bacon, cooked and crumbled
1 cup milk
1 cup instant mashed potato flakes or buds
1 tablespoon chopped fresh parsley
Heat the broth, garlic, potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.
Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.
Note: Swanson庐 Seasoned Chicken Broth with Roasted Garlic is no longer available. Campbell's Kitchen has modified this recipe with chicken broth to deliver the same great dish you enjoyed.
QUICK AND EASY POTATO SOUP
2 c. hash browns
Carrots, grated fine (for color)
Onion, chopped OR onion powder, to taste
4 c. milk
Salt
Pepper
1/4 c. butter
Boil hash browns and drain. Add the rest of the ingredients. Simmer for 20 minutes. Sprinkle shredded cheese on top when serving.
I think that they put in the wrong picture. Check out the other pictures. Looks gooooodddd. http://www.recipezaar.com/Potato-Soup-45鈥?/a>
A lighter version. http://www.recipezaar.com/Turkey-and-Pot鈥?/a>
Both of these recipes can be converted if you change the number of servings. All ingredient calculations will be made for you.
Just cook 2 x of the ingredients stated in this potato soup recipe, http://www.soup-master.com/potato-soup-r鈥?/a>
Easy and tasty!
Has anyone ever tried Campbell's soup casserole recipes?
Has anyone tries Campbell's Cheesy Chicken %26amp; Rice Casserole and Campbell's Green Bean Casserole? Do they taste good? Would it be a bad idea to combine both recipes into one casserole?Has anyone ever tried Campbell's soup casserole recipes?
We have to have the infamous Green Bean Casserole every Thanksgiving - standing tradition. Only we use Cream of Celery soup.
As to combining the two recipes, I wouldn't. You could probably get away with doing it, but the thought of the green beans mixed with rice and chicken - nope, I wouldn't do it.
Hugs!Has anyone ever tried Campbell's soup casserole recipes?
I love to combine recipes when I cook....if those are things you like they would most likely taste good combined.
We love the green bean casserole here tho forget to make it that often........
one of our favorites is
1 lb cooked (crumbled) ground beef
1 can green beans (drained)
1 small onion finely chopped
1 can Campbell's tomato soup
mix all together in a casserole dish
sprinkle shredded cheese over and cover with 3 cups mashed potatoes (I always make extra mashed potatoes for this but you can use instant potatoes)
Sprinkle with paprika and bake 350 oven 50 minutes !
I have used other brands soup and frozen beans, it is always a good comfort casserole and everyone likes it this time of year ! (I think this is in betty crocker's cookbook...I know we have made it for years )
I use Campbell's soup in alot of my cooking....i went to their web site and was surprized to see they still had this posted....my mom used to make this when i was a kid and we like it here !
http://www.campbellkitchen.com/
Chicken %26amp; Stuffing Skillet
From: Campbell's Kitchen
Prep/Cook: 20 minutes
Serves: 4
Ingredients:
1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm庐 One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese
Directions:
HEAT butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken.
PREPARE stuffing in skillet according to pkg. directions except let stand 2 min.
TOP with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
TIP: *Delicious with Campbell's庐 Cream of Celery or Cream of Mushroom Soup.
Have you ever seen the recipe for Campbell's chicken and stuffing bake? I used to work at Pepperidge Farm (they own Campbell's) and was amazed to learn that Americans buy more Campbell's soup to make THIS recipe than for ANY other reason!! A bazillion consumers can't be wrong!!
Green Bean Casserole is a classic. Very nice.
I am a quite accomplished cook, and have NEVER been able tomake the Chicken %26amp; Rice dish come out w/ the rice tender! I've covered it, not covered it, added more water, less water, baked longer, baked shorter, it doesn't matter. So I make a pot of rice on the stove, and just baked the chicken in the soup/sauce. But I'd have rather not dirty-ed up another pot.
I have, but I did my own mix with the Broccoli Cheese/rice casserole and I prefer mine over Campell's label.
It's easy, just mix:
1 medium sized tub of sour cream
1 large can of Cream of Chicken Soup
1 cup of rice
1 medium bag of frozen broccoli
1 package of shredded american cheese
Mix all and bake at 350 for 40 minutes!
Voi La
hey try it,,,, sounds like something i would eat
add a can of corn and some carrots. then it should be good to bake.
We have to have the infamous Green Bean Casserole every Thanksgiving - standing tradition. Only we use Cream of Celery soup.
As to combining the two recipes, I wouldn't. You could probably get away with doing it, but the thought of the green beans mixed with rice and chicken - nope, I wouldn't do it.
Hugs!Has anyone ever tried Campbell's soup casserole recipes?
I love to combine recipes when I cook....if those are things you like they would most likely taste good combined.
We love the green bean casserole here tho forget to make it that often........
one of our favorites is
1 lb cooked (crumbled) ground beef
1 can green beans (drained)
1 small onion finely chopped
1 can Campbell's tomato soup
mix all together in a casserole dish
sprinkle shredded cheese over and cover with 3 cups mashed potatoes (I always make extra mashed potatoes for this but you can use instant potatoes)
Sprinkle with paprika and bake 350 oven 50 minutes !
I have used other brands soup and frozen beans, it is always a good comfort casserole and everyone likes it this time of year ! (I think this is in betty crocker's cookbook...I know we have made it for years )
I use Campbell's soup in alot of my cooking....i went to their web site and was surprized to see they still had this posted....my mom used to make this when i was a kid and we like it here !
http://www.campbellkitchen.com/
Chicken %26amp; Stuffing Skillet
From: Campbell's Kitchen
Prep/Cook: 20 minutes
Serves: 4
Ingredients:
1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm庐 One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese
Directions:
HEAT butter in skillet. Add chicken and cook 12 to 15 min. or until done. Remove chicken.
PREPARE stuffing in skillet according to pkg. directions except let stand 2 min.
TOP with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
TIP: *Delicious with Campbell's庐 Cream of Celery or Cream of Mushroom Soup.
Have you ever seen the recipe for Campbell's chicken and stuffing bake? I used to work at Pepperidge Farm (they own Campbell's) and was amazed to learn that Americans buy more Campbell's soup to make THIS recipe than for ANY other reason!! A bazillion consumers can't be wrong!!
Green Bean Casserole is a classic. Very nice.
I am a quite accomplished cook, and have NEVER been able tomake the Chicken %26amp; Rice dish come out w/ the rice tender! I've covered it, not covered it, added more water, less water, baked longer, baked shorter, it doesn't matter. So I make a pot of rice on the stove, and just baked the chicken in the soup/sauce. But I'd have rather not dirty-ed up another pot.
I have, but I did my own mix with the Broccoli Cheese/rice casserole and I prefer mine over Campell's label.
It's easy, just mix:
1 medium sized tub of sour cream
1 large can of Cream of Chicken Soup
1 cup of rice
1 medium bag of frozen broccoli
1 package of shredded american cheese
Mix all and bake at 350 for 40 minutes!
Voi La
hey try it,,,, sounds like something i would eat
add a can of corn and some carrots. then it should be good to bake.
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