|Fundamentals of Menu Planning|
|by John C. Birchfield|
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, ...
1 - 10 of 155 for stuffed pepper soup
Simmer on low ... water, if the soup gets too thick. ... broth and another can of tomato soup. It just seemed that after it was frozen it was really thick!)
In a large ... Stir in dry soup mix and heat ... minutes or until peppers are soft. Add ... bowls and sprinkle with mozzarella cheese. Makes 5 servings.
Brown ground beef ... except rice to soup pot. Bring mixture ... minutes or until peppers and onions are ... thoroughly for about five minutes and serve.
Brown ground beef ... little butter, salt, pepper and sugar. Drain. ... can also add 2 to 3 cloves of chopped garlic with the onion and beef if desired.
Brown ground beef - Drain. Add rest of the ingredients. Bring to boil. Reduce Heat. Cover and simmer for 15-20 minutes or until peppers are tender.
When selecting peppers, select ones ... balls. Put all stuffed capsicums and balls ... of the tomato soup. Add sugar ... with mashed potatoes Serves 6.
Pound salt, pepper, garlic salt ... can of tomato soup and water and ... hours at 350 degrees until fork tender. Serve over rice, noodles or mashed potatoes.
Cut tops off green peppers and remove seeds; ... edge for steam to escape. Microwave on high 20 to 22 minutes; turning dish a half turn after 10 minutes.
Remove tops, membranes and seeds from peppers. Mix all ... sauce. Spoon sauce over peppers during baking period. Bake 2 1/2 hours at 325 degrees. Serves 6-8.
Place peppers in baking dish. ... 1 can tomato soup. Stuff pepper ... until pepper is soft. Check part way through cooking time and add water, if needed.
top of page