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Results 91 - 100 of 111 for potato carrots leftovers
91. AUTUMN SOUP
Cook meat in a large frying pan, stirring until browned. Drain off fat. Add onions and mushrooms and cook until onions are tender (about 5 ...
Preheat oven to 275 degrees. Put all ingredients into large casserole with lid. No need to brown meat first. Cover tightly and bake in ...
93. 5 HOUR STEW
Preheat oven to 275 degrees. Place all ingredients except for the peas or other leftover vegetables into a large casserole with a fitted ...
Put all ingredients in large casserole with lid to fit. Mix all ingredients. Cover, bake in oven for 5 hours at 275 degrees. No need to ...
Heat beef, water, salt, lemon ... Add tomatoes, celery, carrots, cauliflower and mushrooms. Heat ... simmer 5 minutes. Remove bay leaf. Serve.
96. WINTER SOUP
Add all ingredients into large Dutch oven pan on stove top. Bring to boil for 10 minutes. Reduce to simmer for approximately 4 hours. Stir ...
97. FAVORITE SOUP
Carrots and potatoes can be prepared ... warm. Stir very frequently to avoid scorching the milk. Serve with cheese on toast or beans on toast.
98. CAMPERS' STEW
Put in a Dutch oven size pan: Combine and add enough water to cook the vegetables. This is great for camping trips when your fresh meat is ...
Mix together with mayonnaise. Top with crushed crackers. Heat about 30 minutes in 350 degree oven just before serving.
100. BUDGET SOUP
Keep 2 airtight containers in freezer. Add leftovers as you have them (vegetables, ... 1 or 2 carrots. Combine potatoes, onion, and ... separated and heated through.
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