101 Things to Do with Canned Soup
Author: Donna Kelly
From creamy varieties to everyone's favorite (tomato, of course!), find 101 new uses for the most popular staple in your cupboard. Easy favorites are simplified with canned soup shortcuts: Classic Tuna Casserole, World's Best-Baked Beans, Chile Verde Enchiladas, and Southwest Black Bean Chili, plus try creative new recipes for Souper Tamale Pie, Upside Down Pizza Casserole, Tomato Soup Cake, Potato Chive Biscuits, and Chocolate Zucchini Cake!
Donna Kelly, was born and raised in Southern Arizona. Her previous books include 101 Things to Do with a Tortilla, 101 Things to Do with Chicken, and 101 Things to Do with Tofu. She lives in Provo, Utah.
Stephanie Ashcraft, author of the original 101 Things To Do With A Cake Mix, has taught cooking classes based on the tips and meals in her cookbooks for almost 20 years. She lives in Tucson, Arizona.
Table of Contents:
Helpful Hints 9
Appetizers
Sour Cream Meatballs 12
Salsa Nacho Cheese 13
Baked Pepperoni Dip 14
Creamy Chicken Dip 15
Pork Chili Dip 16
Beefy Bean Dip 17
World's Easiest Cheese Fondue 18
Savory Sun-Dried Tomato Cheesecake 19
New England Clam Dip 20
Bean and Bacon Fondue 21
Zesty Roast Beef Bites 22
Side Dishes
Decadent Spinach Casserole 24
French Onion Mushroom Rice 25
Squash Cornbread Stuffing 26
Midwest Veggie Casserole 27
Easy Cauliflower Casserole 28
Grilled Potatoes, Mushrooms and Onion 29
Vegetable Custard Cups 30
Souper Scalloped Potatoes 31
World's Best Baked Beans 32
Caesar Veggie Bake 33
Cheesy Baked Corn Pudding 34
Creamy Baked Risotto Primavera 35
Classic Green Bean Bake 36
Soups & Stews
Sizzling Rice Soup 38
Dinner Stew in a Pumpkin 39
Wedding Soup 40
Chicken Enchilada Soup 41
Creamy Corn Chowder 42
Autumn Mushroom Soup 43
Bacon Red Potato Chowder 44
Easy Clam Chowder 45
Cheesy Sausage Soup 46
Pork Stew 47
Oyster and Shrimp Soup 48
Hamburger Taco Stew 49
Poultry & Seafood
Weeknight Bistro Chicken 52
Chicken Durango 53
Southwest Chicken Polenta Stacks 54
Chicken Chile Verde Enchiladas 55
Chicken and Broccoli Cups 56
Hot Turkey Salad 57
Company's Coming Chicken 58
Turkey Tetrazzini 59
Creamy Italian Chicken 60
Chicken Fettuccine 61
Parmesan Chicken and Rice Bake 62
Creamy Chicken Spaghetti 63
Cornbread Chicken 64
Chicken Cordon Bleu 65
Cajun Jambalaya 66
Seafood Gumbo Casserole 67
Maryland Crab Cakes 68
Beef & Pork
Souper Tamale Pie 70
Broccoli Beef Stir-Fry 71
Unstuffed Cabbage Casserole 72
Corn Chip Casserole 73
Effortless Beef and Mushrooms 74
Tater Tot Gumbo Casserole 75
Wrapped Up Pot Roast 76
Creamy Tender Cube Steaks 77
Main Dish Bread Pudding 78
Saucy Pork Chops 79
Pork Chops and Potatoes 80
Shredded Barbecue Pork Sandwiches 81
Slow-Cooked Potatoes and Sausage 82
Kielbasa Lasagna 83
Polynesian Pork and Rice 84
Family Favorites
Specialty Sauces 86
Winter Chili 88
Upside Down Pizza Casserole 89
Classic Tuna Noodle Casserole 90
Do-It-Yourself Quesadillas 91
Sloppy Joes 92
Debbie's Mushroom Burgers 93
Yummy Meatballs 94
Easy Chicken Potpie 95
Hamburger Vegetable Pie 96
Chile Relleno Casserole 97
Harvest Veggie Stuffing Casserole 98
Potluck Potatoes 99
Never-Fail Veggie Souffle 100
Creamy Pasta Primavera 101
Florentine Lasagna Rolls 102
Cheesy Stuffed Mushrooms 103
Family Favorite Meat Loaf 104
Breakfast or Brunch
Canadian Bacon and Egg English Muffins 106
Spinach and Sausage Breakfast Casserole 107
Breakfast Pizzas 108
Baked Hashbrown and Ham Casserole 109
Cheesy Egg and Sausage Casserole 110
Mix 'n' Match Quiche 111
Baked Brunch Enchiladas 112
Ham and Asparagus Rolls 113
Baked Goods
Tomato Soup Cake 116
Cheesy Mexicali Cornbread 117
Savory Mushroom Muffins 118
Baked Potato Biscuits 119
No-Knead French Onion Bread 120
Sweet Potato Pie 121
Chocolate Zucchini Cake 122
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One-Pot French: More Than 100 Easy, Authentic Recipes
Author: Jean Pierre Challet
For the first time ever, classic French cuisine is paired with the perennial appeal of easy, one-pot cooking. Illustrated with over 75 full-color photographs, One-Pot French offers more than 100 mouthwatering recipes for traditional soups and stews; fish, poultry, and meat dishes; vegetables; sauces; and even desserts. Celebrated chef Jean-Pierre Challet includes recipes that represent the Mediterranean seafood of Provence, the buttery roasts of Tours, and the cheese-and cream-based dishes of Normandy. Here at last is authentic French cooking made easy!
Publishers Weekly
Chefs taking this volume at face value may assume that Lyon chef Challet's collection is suited for a lonely Le Creuset dutch oven, but Challet's focus, confusingly, is on classic dishes (Tarte Tatin, the Croque Monseuir sandwich, basic roast chicken) prepared any number of ways (some don't even call for a saucepan or pot, others require more than one). Misleading title and cover photo aside, the recipes are a mixed bag. Some, such as Vichysoisse and Cabillaud en Papillote, in which black cod fillets are covered in pesto and baked in parchment with lemons and tomatoes, are virtually foolproof. Others, such as a carrot soup garnished with roasted pecans, are needlessly complex. Then there are the sins of omission: in his recipes for roast chicken and Chicken with Beer, Challet includes no mention of how to tell when the chicken is done cooking. Veteran cooks will find Challet's collection well within their abilities, and those interested in creating a soup-to-nuts French meal will find more than enough ideas. Novices, however, will likely find Challet's instruction lacking.
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