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Cheeseburger Soup

Cheeseburger Soup
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Cheesy Party Burgers (AKA Diamond Burgers) | Kevin & Amanda These Cheesy Party Burgers are so fun and ridiculously delicious! They’re great to whip up for a crowd or to just make a weeknight dinner extraordinary. Soft, buttery dinner rolls, seasoned beef, spicy tomatoes and gooey melted cheese all in one hand-held bite. Bottom line, if you want to start the party, make these Cheesy Party Burgers! Here’s what you’ll need for the burgers. First we’ll start by browning the ground beef. Then I add the ground beef, straight from the package, without breaking it up. Then I flip it over and let the other side brown, for 1-2 minutes. When the second side is browned, add the seasonings and onions, then break up the beef with a spatula to finish browning. Drain off any excess grease, if necessary, then add the garlic and stir to combine until fragrant, about 30 seconds. Add the drained tomatoes and stir to combine. Now place the bottom half of the dinner rolls in a 9×13 baking dish that’s been generously coated with nonstick cooking spray. Gooey. Glaze

super easy beef and cabbage soup 25.2K Flares Facebook 5K Google+ 4.7K Pin It Share 15.6K 15K+ Twitter 0 Email -- Email to a friend Filament.io 25.2K Flares × This soup could not be easier to make, just throw all the ingredients into a pot and 1 hour later enjoy the most delicious beef and cabbage soup. It’s perfectly seasoned, and hearty enough for dinner. from: ben rayl problems viewing this recipe? Crab Cakes DaVita renal dietitian, Becky from Nebraska, shares her delectable Crab Cake recipe. Shellfish lovers unite and delight with Becky’s flavorful, kidney-friendly recipe. Diet types: CKD non-dialysis Dialysis Diabetes Recipe submitted by DaVita renal dietitian Becky from Nebraska. Portions: 6 Serving size: 1 crab cake (4 ounces) Ingredients 1 pound crab meat1 egg1/3 cup bell pepper1/4 cup onion6 Ritz® low-salt crackers1/4 cup reduced-fat mayonnaise1 tablespoon dry mustard1 teaspoon black pepper1 tablespoon fresh parsley2 tablespoons lemon juice1 tablespoon garlic powderdash cayenne pepper3 tablespoons olive oil Preparation Finely chop bell pepper and onion. Renal and renal diabetic food choices 2 meat1 fat1/2 vegetable, medium potassium Carbohydrate choices Helpful hints Adjust seasoning to taste.

April is National BLT month! | Taste of Home Cooking School blog National BLT month makes me so happy because you can’t have a BLT without BACON! Bacon makes everything better! I love BLT sandwiches, but when I have them they are BLTP sandwiches. BLTP stand for bacon, lettuce, tomato and PICKLES! My perfect BLTP is white bread (Bunny bread if you have it), thick and crispy black pepper bacon, fresh garden tomatoes, sliced dill pickles and Blue Plate mayonnaise! In honor of BLT month, I thought I would share with you a delicious recipe, that that combines two of my favorites, BLT and soup into BLT SOUP! “I’m always inventing new recipes or improving on old ones,” says Sharon Richardson of Dallas, Texas. What is your perfect BLT??? Happy Cooking! Michelle “red” Roberts Like this: Like Loading...

20 Minute Broccoli Cheese Soup Broccoli Cheese Soup is one of our favorites quick and easy meals any time of year! It’s perfect for lunch or as an easy weeknight dinner with salad and a loaf of french bread. The best part is that it’s ready in 20 minutes start to finish! How to Make 20 Minute Broccoli Cheese Soup (Video) Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes! This post may contain affiliate links. This Broccoli Cheese soup is one of our favorite quick weeknight meals! If you’ve ever been to Panera, you likely know that the Panera broccoli cheddar soup is so hard to resist! I love knowing that I can make a recipe from scratch using fresh ingredients in about 20 minutes; perfect for a weeknight dinner! This broccoli cheese soup is made without Velveeta and instead is loaded lots of real cheddar making it rich, velvety and satisfying! While fresh broccoli gives the best results in this recipe, frozen can certainly be substituted if that’s all you have on hand. Broccoli Cheese Soup

parade.condenast Nothing takes the chill off a cold night like a bowl of your favorite soup. Just the thought of this fully loaded cheesy baked potato soup is enough to make my heart skip a beat. I can’t get enough of it. This is a very simple soup made with left over baked potatoes (or cook your own in the microwave in just minutes). Serve this fabulous soup with out favorite Texas Roadhouse Rolls for a truly amazing meal. This cheesy baked potato soup goes from prep to plate in just 20 minutes and will be on our menu over and over this fall. With love from our Simple Kitchen to yours! Whoops. By Donna Elick Ingredients 4 Tbsp unsalted butter4 Tbsp all-purpose flour6 cups chicken broth1 cup sour cream4 oz cream cheese3 lb baked potatoes, precooked8 oz shredded sharp white cheddar cheese1 tsp kosher salt2 tsp black pepper6 slices thick cut bacon, precooked and crumbled3 oz shredded mild cheddar cheesechopped chives Directions Warm a large stock pot over medium high heat. Kitchen Counter Key Tags

Garlic Bruscetta (Bruschetta) Recipe OK, it's just posh cheese on toast but it's worth the little extra effort. Most recipes for bruscetta (bruschetta) tell you to rub a little garlic on the bread for a subtle hint of garlic. This garlic bruscetta recipe is for true garlic lovers so you get more than just a hint! The garlic is almost raw so it's nice and tangy. Garlic Bruscetta works well as a party snack, or serve as a starter with garlic mushrooms. Ingredients Method Pre-heat the oven to 200C (400F). Cut the in to baguette slices between a half inch and an inch thick (between 1cm and 2cm). Mix the tomato puree, olive oil and garlic well. Arrange the slices on a baking tray. Sprinkle the grated cheese on top of the slices. You can prepare the garlic bruscetta up to this point in advance and keep the slices in an airtight box for a few hours. To serve, pre-heat the oven to 200C and cook the garlic bruscetta slices on a baking tray for 5 mins. Please read the site terms of use.

Broccoli & Cheddar Soup I’m a purist. When I hear the words “Broccoli & Cheddar Soup”, I think of lovely little broccoli florets swimming in a sea of creamy cheese soup. I don’t need much else in there. Sure, I like a little seasoning, some roux to thicken and a dash of colour when served, but I don’t need anything else. I hate to see peppers or potatoes, kale or other such foreign things. I don’t mean to be rude, if that’s your thing than, well, that’s your thing. Lately, in the Guilty Kitchen, there’s been a need for more simple fare. You’ll find out soon enough, as long as you stick around. Broccoli & Cheddar Soup 3 Tbsp butter 3 Large heads of Broccoli (divided into stems and florets) 1 small onion 1 clove garlic, grated or minced 900mL low sodium chicken broth 1 cup whole milk, warm 3 heaping Tbsp all purpose flour 3 Tbsp butter 2-3 cups sharp cheddar, grated 1/2 tsp mustard powder 2 dashes tabasco 1/4 tsp paprika salt & pepper 1. 8. 10. Unfortunately, this soup doesn’t save so well.

Beef and Cabbage Stir Fry A few weeks ago I got an email from Angela touting the deliciousness of a dish called “Crack Slaw“. With such an interesting name, I had to check it out. It’s basically a quick stir fry made with cabbage and beef (or pork or turkey) that is so good that it’s supposed to be insanely addictive. I happened have a half pound of beef in my freezer leftover from my Baked Beef and Black Bean Tacos, so I used that as the meat component for the stir fry. I also added some shredded carrot and sliced green onion for color. Beef and Cabbage Stir Fry Beef and Cabbage Stir Fry Total Cost: $7.14 Cost Per Serving: $1.79 Serves: 4 (1.5 cups each) Ingredients 2 Tbsp soy sauce $0.18 1 Tbsp toasted sesame oil $0.33 1 Tbsp sriracha* $0.05 ½ Tbsp brown sugar $0.02 ½ head green cabbage $1.78 2 carrots $0.22 3 green onions $0.17 ½ Tbsp neutral cooking oil $0.02 ½ lb. lean ground beef $3.90 2 cloves garlic $0.16 1 Tbsp fresh grated ginger $0.13 Pinch of salt and pepper $0.05 GARNISHES (optional) Instructions Notes

Baked Potato Soup - The Magical Slow CookerThe Magical Slow Cooker Baked Potato Soup Baked Potato Soup Baked Potato Soup is my all time favorite, I order it at every restaurant when it is available. You can’t beat how creamy this soup is, and how great the toppings blend in. This recipe for Slow Cooker Baked Potato Soup, has a bit of prep work, but it is really worth the time. You can top your soup with any toppings you please. Ingredients 4 pounds of potatoes 1 white onion, small dice 5 whole garlic gloves (keep them whole) 7 Cups Chicken broth 1/4 Teaspoon Black Pepper 16 ounces 1/3 less fat cream cheese (2 blocks) Toppings Sour Cream Grated Cheddar Cheese Green Onion Cooked Bacon, crumbled Instructions Peel, and dice your potatoes in a small dice. Notes I used a 6 quart slow cooker. The Best Spicy Sweet Chili Sauce! - The Flavor Bender

Slow Cooker Chicken Enchilada Soup Slow Cooker Chicken Enchilada Soup This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oooooh-so-delicious and comforting. It is also naturally gluten-free. Can I tell you one thing that makes me unreasonably happy on a day-to-day basis? Strangers smiling at me. Even better? Strangers waving, or nodding, or offering a pleasant hello, or even (my favorite) the ol’ one-finger-raise-on-the-steering wheel. For whatever reason, I always notice those little things and they make me so happy for a moment or two. Crazy. What does that have to do with this soup? Actually when I had the craving to make a batch of chicken enchilada soup, I took to Facebook to ask all of you if you would prefer a slow cooker or a 20-minute version. So because I aim to please and make you smile, and because there’s no such thing as too much chicken enchilada soup in my world, I went ahead and developed both recipes! Today, though, it’s all about the slow cooker. Deal?

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