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cream of mushroom soup
1.401 documents for cream of mushroom soup
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More than 20,000 pounds of canned cream of mushroom soup manufactured at TreeHouse Foods Inc.'s North Side plant have been recalled because the product may contain egg, which can induce allergies. The soup products were manufactured in the former H.J. Heinz Co. facilities on Aug. 7, and were distributed to retailers in Ohio, Michigan, Indiana, Illinois and Kentucky, according to the Department of Agriculture. Heinz sold the plant in 2002.
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Heat oil in Dutch oven over medium heat. Add beef; brown on all sides. Remove roast and place on a plate or sheet of Reynolds Wrap aluminum foil. Saute onion, green pepper, and garlic in Dutch oven until tender. Add tomato sauce and water; stir to blend. Return beef to pot. Add mushrooms, salt, and pepper. Reduce to low heat; cover. Simmer 2 hours. Add potatoes and carrots; cover and continue cooking 30 minutes or until tender. Place chopped apple, celery and walnuts in a bowl. Combine Miracle Whip, sugar, nutmeg and cider vinegar. Toss dressing mixture with apple mixture. Serve salad over salad greens if desired. Tuna casserole 1 tbsp butter or olive oil 1/2 cup diced onion 1/2 cup diced celery 1 can cream of mushroom soup 1/2 cup milk 1 cup frozen peas 1 (6-ounce) can tuna packed in w...
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If you think of cream of mushroom soup and gooey cheese when you think of one-pot meals, think again. Think seared curried fish with warm olive chutney. Moroccan chicken. Airy egg bakes. Above all else, think of all the different pots you can cook in to get a quick meal on the table and have minimal cleanup when it's done. Wok. Slow cooker. Pressure cooker. Dutch oven. Skillet. And yes, even the covered casserole.
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Green bean casserole, made with canned green beans and condensed cream of mushroom soup, is an iconic dish that most Americans expect on their Thanksgiving table. I took the basic elements of this classic dish and gave it a fresher, more modern spin.
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THE next time you are shopping at your local supermarket, pause for a moment in the canned-food aisle. What you might not know is that inside a can of green beans or cream of mushroom soup, there is one ingredient not listed on the label - a dangerous chemical called bispehnol-A, or BPA.
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When Our Daily Bread changed hands in 2009, some regulars were saddened and worried that their favorite bakery and cafe would never be the same. But last week, the people who crowded into the Blacksburg eatery looked not the least bit worried. I thought they looked hungry and excited by that day's lunch offerings, which included a fabulous cream of asparagus and mushroom soup, along with generous wedges of fresh quiche.
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Slow cookers - those retro workhorses of yore - are surging back to popularity. Gone are the days of cream of mushroom soup-coated roasts, simmered into bland oblivion. Now, foods as fresh and complex as creamy risottos and braised Basque chicken have ended up in the slow cooker and the results are downright yummy. But talk to any professional chef, including three who have penned recent cookbooks on the art of slow-cooker cuisine, and chances are, you'll hear sheepish confessions. "I have to be honest. It wasn't my go-to for a long, long time," says Cordon Bleu-trained Diane Phillips, author of "The Slow Cooker: The Best Cookbook Ever" (Chronicle Books, 544 pages, $24.95).
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The South has long reigned supreme as casserole country and is notorious for using every canned "cream of" soup imaginable in recipes. Take Chicken Divan, for example. Although it originated in New York at the Divan Parisien, Southern community cookbooks sure did take the original recipe and run. Just one cookbook had four variations of the dish, all featuring cream of chicken soup, cream of mushroom soup, mayonnaise -- and sour cream. Sounds delightful, right?
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of Stark and Wayne Counties announces the following menus: Wednesday -- Cream of mushroom soup, ham and Swiss with bun and mayonnaise, marinated carrot salad, potato salad, cookie, Teddy Grahams, coffee, tea or milk.
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Most of us have added a packet of onion soup mix to a meatloaf or pot roast, or a reached for can of cream of mushroom soup in lieu of a sauce. And thanks to books such as "The Cake Doctor" and "101 Things to Do With a Cake Mix," we've found you can make numerous desserts, cookies and pies with a humble box of cake mix.
