Sentences with phrase «use cream of mushroom»

I'm all about the baking and have come up with biscuits, sandwich bread, burger buns and the like, but the inability to use cream of mushroom soup was KILLING ME!

If you use cream of mushroom (or cream of anything) soup in recipes for your family, consider taking 20 extra minutes to make your own.

You could definitely check that out or potentially use cream of mushroom soup?

I usually use cream of mushroom soup instead of sauce, but you could do either or or both.

While this recipe does not use cream of mushroom soup, it is a yummy casserole dish for those days when comfort food is beckoning.

I would say, skip the chicken, use cream of mushroom (if you are not vegan), and either veggie broth or just plain water if it's needed....

We don't use cream of mushroom soup at our house because of allergies....

I use cream of mushroom..

I used cream of mushroom instead, also.

I also used cream of mushroom soup instead of the potato soup and it was delicious!!

I used cream of mushroom soup, as I had it on hand.

I don't eat mushrooms either, but I used the cream of mushroom soup.

When prepping I only had 1 can of cream of chicken so I used a cream of mushroom.

Not exact matches

I think tonight I may use the base to do a cream of mushroom.

My parents used to make something similar to this, but in the oven — chicken and rice with cream of mushroom soup.

Light Olivio for butter (and using Olivio spray on the top instead of drizzling melted Olivio), panko breadcrumbs instead of croutons, 75 % reduced fat cheddar, skim milk, light sour cream, and 98 % fat free cream of mushroom soup.

You could choose a basic healthy version by using a non-dairy version of creamy soup in place of traditional cream of mushroom.

Creamed Mushroom Mix A simple side dish that can be used with lots of different applications.

Jamie Oliver touts a rather standard Cream of Mushroom Soup, but amps the flavor considerably by including dried porcini mushrooms and the water used to hydrate them.

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

We made this recipe tonight, only we used (a not as healthy) a can of the cream of chicken & mushroom soup instead of just cream of chicken.

This stuffed mushrooms recipe uses white button mushroom caps stuffed with a mixture of cream cheese, garlic, parmesan cheese, cooked mushroom stems and chopped green onions.

I get the sense that Slater's recipes, like those of the River Cafe ladies, are meant to be used as springboards, not as hard - and - fast recipe - recipes, and I've been meaning for a while now to play around with the Pork Burgers with Lime Leaves and Cilantro (page 79), Thai Fish Cakes (page 113), Mustard Chops (page 127), An Almond and Greengage Crumble (page 280), A Quick Ham and Mushroom Supper (page 305), and Baked Onions with Parmesan and Cream (page 336).

Do you prepare the cream of mushroom soup as the can says with a can of water, or do you just use the soup undiluted?

Other than using only a small amount of the bread I pulled and making homemade cream of mushroom, I stuck to the recipe.

We doubled the recipe and didn't have celery, so we used one can of cream of celery soup and one can of cream of mushroom.

I wanted to make a beef stroganoff that didn't use any canned soup (looking at you cream of mushroom) or too much sour cream.

The «go to» for us is ground turkey, garlic, onions, mushrooms, tons of powdered sage - browned, then dump in a carton of sour cream (I've been using Greek Yogurt lately) toss with cooked pasta, salt & pepper and top with parmesan.

I used low sodium cream of mushroom soup.

2 cans (10 3/4 ounces each) Campbell's ® Condensed Cream of Mushroom Soup 1/4 cup water 2 tablespoons Worcestershire sauce 8 ounces (about 1 package) sliced white mushrooms (about 3 cups)(I used cremini mushrooms instead.)

I found an easy - to - prepare beef stroganoff that's pretty much foolproof, and tastes darned good for something made using Campbell's Cream of Mushroom Soup as the sauce base.

We used off brand onion soup mix and campbells cream of mushroom soup.

4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.

1 tablespoon butter 1/2 cup baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire sauce 2 slices of thickly sliced bread 1 cup greens, chopped (I used a spinach & kale «juicing blend») 1/2 teaspoon minced garlic 3 teaspoons ricotta (or cream cheese) salt & pepper

Ingredients 1 can cream of mushroom soup 1/2 soup can of water 1 cup wine (water can be used instead) 1 cup raw rice 6 pork chops, fat removed 1 package onion soup mix sliced mushrooms sliced almonds Directions Mix soup and water; add wine, if desired.

Of course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricOf course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild ricof the rustic bread featured in the recipe here, add in some wild rice.

This gluten - free dairy - free tuna noodle casserole uses brown rice pasta for wheat pasta and cooked potatoes and almond milk to create an alternative to the standard cream of mushroom soup.

This tasty tuna skillet casserole uses a mixture of blanched almonds, chicken broth, lemon juice, liquid aminos, gluten - freen flours, and some seasonings as a replacement for the cream of mushroom soup in standard recipes.

On the pizza base, previously defrosted, spread a thin layer of double cream, gorgonzola, champignon mushrooms (drained previously if you use those in oil) and mozzarella.

I do know that I reduced the butter to just 1 tablespoon, used Jennie - O Italian turkey sausage in place of the pork / beef combo, doubled the amount of mushrooms, and subbed in Bolthouse farms plant milk in place of the heavy cream.

Back in the day, we used to make the old recipe that used canned cream of mushroom soup for chicken and rice casserole.

16 oz baby portobello mushrooms, de-stemmed, stems chopped, divided, and set aside (you will get about 1 cup of chopped stems - half will be used for the stuffing and half will be used for the cream sauce)

In the winter I use more chicken, broth, cream of chicken, cream of mushroom and flour tortilla strips.

Don't skimp on the garlic Goat cheese > cream cheese If you use cream cheese, add parmesan Would be tasty with mushrooms or any number of added veggies

1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste

I use Pacific cream of mushroom soup in this recipe.

2 truffle mushrooms 3/4 pound cremini mushrooms 1 to 2 T evoo 6 cloves garlic, minced 2 to 3 T truffle oil * 1 cup cashew cream Sea salt and freshly ground black pepper 10 ounces strangozzi or spaghetti -LCB- I was out of both, so used a fresh, thicker penne -RCB-

I tried my hardest to veganize her recipe and this is the closest I could get... Grandma's recipe calls for cream of mushroom soup and since I clearly wasn't using a canned dairy - based soup, I thought, why don't I just put it in a mushroom?

While there are a ton of say, chicken recipes out there, you have to sift through so many that use bisquick and cream of mushroom soup to find the gems that just use flavorful spices and veggies.

Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 small sweet onion, chopped 2 cloves garlic minced 1 pound mushrooms, sliced (I use a mix of creminis and shiitakes) 1 tablespoon soy sauce 1/4 cup white wine 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons smoked paprika 1 cup vegetable stock 1/2 cup sour cream 1 tablespoon parsley, chopped salt and freshly ground black pepper to taste