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
- 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
- 1/2 of a 1-pound package linguine
- 1 cup fresh or frozen broccoli florets
- 2 tablespoons butter
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
preparation
- Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
- Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
- Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Chicken & Broccoli Alfredo- Recipes Qaraqish
