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Results 1 - 10 of 1,080 for soup salads
Combine ingredients (except bread). Using a pastry brush, brush both sides of slices with oil mix. Cut into small squares. Another way to ...
Put all ingredients in a blender and blend until smooth. Refrigerate or use right away.
Cook ground beef and drain. ... layer of taco soup. Add layer of shredded ... cream, and sprinkle Pace Picante hot sauce around the sour cream.
Mix tomato soup, sugar, vinegar, salad oil, Worcestershire sauce, and grated ... crab meat or shrimp. Makes a little more than a pint of dressing.
Cut bread slices into 1 inch squares. In a non-stick fry pan, heat 2 tablespoons of the olive oil. When hot, add the bread cubes to pan, ...
Mix cooked beets, fresh onions, ... a dark pink salad. Put in a gallon ... bright hot pink soup (salad). Stores well in refrigerator for one week.
Heat tomato soup. Add to tomato soup ... Add cottage cheese, salad dressing or mayonnaise, diced green ... Chill for at least 3 hours or overnight.
If desired, add largely chopped onion and celery seed or salt. Pour all ingredients into blender; blend well and bottle. Keep refrigerated.
Combine all ingredients in 1 quart container. Shake well before using. Makes 2 1/4 cups.
Put it all in a jar and shake well. Let set for 25 hours. Keep in the refrigerator at all times. Note: Use soup can to measure all ingredients.
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