Warm Spinach Dip - Recipes Qaraqish
- Vegetable cooking spray
- 1 medium onion, chopped (about 1/2 cup)
- 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup Pace® Picante Sauce
- 4 ounces shredded part-skim mozzarella cheese (about 1cup)
- Tortilla chips or fresh vegetables
- Spray
a 2-quart saucepan with the cooking spray and heat over medium heat for
1 minute. Add the onion and cook until it's tender, stirring
occasionally.
- Stir the
spinach and flour in the skillet. Gradually stir the milk in the
skillet. Cook and stir until the mixture boils and thickens. Stir in the
picante sauce and cheese and cook until the cheese is melted. Serve
with the tortilla chips for dipping.
Warm Spinach Dip - Recipes Qaraqish
Mom's Famous Chicken Soup - Recipes Qaraqish
- 3 cups water
- 3 chicken-flavor bouillon cubes
- 1 medium onion, coarsely chopped (about 1 cup)
- 2 medium carrots, cut into 1-inch pieces (about 1 cup)
- 1 medium potato, cut into 1-inch pieces (about 1 cup)
- 1 cup frozen peas
- 1 cup frozen whole kernel corn
- 1 can (26 ounces) Condensed Cream of Chicken Soup
- 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 4 slices American pasteurized process cheese product
- 1 tablespoon Louisiana-style hot sauce (optional)
- Heat
the water, bouillon, onion and carrots in a 4-quart saucepan over
medium-high heat to a boil. Reduce the heat to low. Stir in the potatoes, peas and corn. Cook until the vegetables are tender, stirring
occasionally.
- Stir
in the soup and chicken and cook until the mixture is hot and
bubbling. Add the cheese. Cook and stir until the cheese is melted.
Stir in the hot sauce, if desired
Mom's Famous Chicken Soup - Recipes Qaraqish
- 2 cans (10 3/4 ounces each) Tomato Soup
- 2 cans water
- 8 teaspoons butter, softened
- 8 slices Pepperidge Farm White Calcium Enriched Sliced Sandwich Bread
- 8 slices Kraft Singles (American pasteurized prepared cheese product)
- Heat the soup and water in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
- Spread the butter on the bread slices.
- Place 4
bread slices, butter-side down, into a 12-inch skillet. Top with the
cheese slices and remaining bread slices, butter-side up. Cook over
medium heat until the sandwiches are lightly browned on both sides and
the cheese is melted.
Tomato Soup & Grilled Cheese Sandwich - Recipes Qaraqish
- 1 package (8.5 ounces) corn muffin mix
- 1/2 cup Pace Picante Sauce
- 1/2 cup shredded Cheddar cheese
- Heat the oven to 400°F. Lightly grease an 8-inch square baking pan.
- Prepare the corn muffin mix according to the package directions but do not bake. Spread half the batter in the pan. Top with the picante sauce and cheese. Spread the remaining batter on top.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Picante Cornbread Squares - Recipes Qaraqish
- 2 tablespoons vegetable oil
- 1 boneless beef bottom round roast or chuck pot roast (3 1/2 to 4 pounds)
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 1/4 cups water
- 1 envelope (about 1 ounce) dry onion soup and recipe mix
- 6 medium potatoes, cut into quarters
- 6 medium carrots, cut into 2-inch pieces (about 3 cups)
- 2 tablespoons all-purpose flour
- Heat
the oil in a 6-quart saucepot over medium-high heat. Add the beef and
cook until well browned on all sides. Pour off any fat.
- Stir the mushroom soup, 1 cup
water and soup mix in a medium bowl. Add the soup mixture to the
saucepot and heat to a boil. Reduce the heat to low. Cover and cook
for 1 hour 30 minutes.
- Add
the potatoes and carrots to the saucepot. Cover and cook for 1 hour or
until the beef is fork-tender and the vegetables are tender. Remove
the beef and vegetables to a serving platter.
- Stir
the flour and remaining water in a small bowl until the mixture is
smooth. Stir the flour mixture in the saucepot. Cook and stir until
the mixture boils and thickens. Serve the gravy with the beef and
vegetables.
Savory Pot Roast - Recipes Qaraqish
Recipes Qaraqish
- 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 pound ground beef
- 1/2 cup Italian-seasoned dry bread crumbs
- 1 small onion, finely chopped (about 1/4 cup)
- 1 egg, beaten
- Ground black pepper
- 1 tablespoon vegetable oil
- 4 ounces sliced mushrooms (about 1 1/2 cups)
- 1 tablespoon Worcestershire sauce
- 1/4 cup water
- Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Season with the black pepper. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
- Heat
a 10-inch nonstick skillet over medium-high heat. Add the burgers and
cook until well browned on both sides. Remove the burgers from the
skillet.
- Reduce the
heat to medium and heat the oil in the skillet. Add the mushrooms and
cook for 2 minutes or until tender, stirring occasionally.
- Stir
the remaining soup, Worcestershire and water in the skillet and heat to
a boil. Return the burgers to the skillet. Reduce the heat to
low. Cover and cook for 10 minutes or until the burgers are cooked
through. Spoon mushroom mixture over burgers before serving.
Mushroom-Smothered Beef Burgers - Recipes Qaraqish..
What You'll Need - Recipes Qaraqish
- 1/2 cup Pace® Chunky Salsa
- 1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
- 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 1 bag (about 10 ounces) tortilla chips
- Chopped tomato
- Sliced green onion
- Sliced pitted ripe olives
Preparation - Recipes Qaraqish
- Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
- Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.
Chicken Nachos - Recipes Qaraqish
