|The Big Grill|
|by Paul Kirk|
This recipe book offers ideas for classic barbecue food such as burgers and spareribs as well as more exotic ideas for grilling sardines or swordfish.
11 - 20 of 25 for stuffed peppers campbells soup
Prepare rice, to ... garlic, salt and pepper to taste; add ... 1 can of soup, no water. ... a layer of stuffed cabbage, put some ... medium heat 1 hour.
Steam green pepper halves until crispy-tender. ... drain grease. Add soup to hamburger/onion. Pour ... 5 minutes before peppers are done. Serve ... the soup is salty.)
Cook cabbage until ... hamburger. Add salt, pepper and garlic powder. Cut tops off bell peppers and take seed ... 30 minutes or until peppers are tender.
Core cabbage or ... with onions, green pepper, salt and ... can of tomato soup; mix thoroughly. ... fasten wtih toothpicks and pour tomato mixture over top.
Cook cabbage in ... Mix 2 tablespoons soup with rest of ... over cabbage rolls. Cover and simmer about 40 minutes (may secure with toothpicks). Serves 4.
Put butter in ... water and onion soup. Simmer for ... mushrooms, salt and pepper. If more ... This recipe can be expanded to stuff a twenty pound turkey.
Cook cabbage in ... mix 2 tablespoons soup with rest of ... soup. Cover. Simmer 40 minutes. Stir now and then; spoon sauce over rolls. Makes 4 servings.
Remove tops and seeds from peppers. Cook in ... Bake at 375 degrees for 25 minutes or until hot. Top with additional cheese if desired. Makes 4 servings.
In boiling water, ... onion, rice, salt, pepper, eggs. Put ... cans of tomato soup, brown sugar, ... There should be enough liquid to cover the cabbage.
Cook onions in ... Melt butter in saucepan. Add flour and cook until frothy. Then add soup and milk and cook until thickened. Serve over the tomato slices.
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