Tomato Tortellini Soup
Prep Time:15 min
Start to Finish:15 min
Makes:4 servings (1 1/4 cups each)
2 cans (19 oz each) Progresso® Vegetable Classics tomato basil soup
1 package (9 oz) refrigerated cheese-filled tortellini
2 tablespoons grated Parmesan cheese
1. In 3-quart saucepan, mix soup and tortellini. Heat to boiling over medium-high heat, stirring occasionally.
2. Reduce heat; cover and simmer 4 to 5 minutes or until tortellini are desired doneness. Sprinkle individual servings with Parmesan cheese.
November 21, 2006
Chicken Soup and Easy Dumplings
Chicken Soup and Easy Dumplings
Prep Time:10 min
Start to Finish:30 min
Makes:8 servings
3 cans (19 oz each) Progresso® Traditional chicken noodle soup
1 can (14 ounces) chicken broth
1 can (16.3 ounces) Pillsbury® Grands!® refrigerated buttermilk biscuits
Chopped fresh parsley, if desired
1. Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths.
2. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)
3. Cover and cook 10 minutes longer or until dumplings are light and fluffy.
4. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.
Prep Time:10 min
Start to Finish:30 min
Makes:8 servings
3 cans (19 oz each) Progresso® Traditional chicken noodle soup
1 can (14 ounces) chicken broth
1 can (16.3 ounces) Pillsbury® Grands!® refrigerated buttermilk biscuits
Chopped fresh parsley, if desired
1. Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths.
2. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)
3. Cover and cook 10 minutes longer or until dumplings are light and fluffy.
4. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.
Cheese-Garlic Biscuits
Cheese-Garlic Biscuits
Prep Time:5 min
Start to Finish:15 min
Makes:9 biscuits
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
1. Heat oven to 450ºF.
2. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
High Altitude (3500-6500 ft) No changes.
Prep Time:5 min
Start to Finish:15 min
Makes:9 biscuits
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
1. Heat oven to 450ºF.
2. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
High Altitude (3500-6500 ft) No changes.
Buttermilk Corn Muffins
Buttermilk Corn Muffins
Prep Time:10 min
Start to Finish:25 min
Makes:12 muffins
1 3/4 cups cornmeal
1 cup Original Bisquick® mix
1/3 cup sugar
1/2 cup butter or margarine, melted
1 cup buttermilk
1 teaspoon baking soda
2 eggs, slightly beaten
1. Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
2. In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
3. Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.
High Altitude (3500-6500 ft): Heat oven to 425°F. Use 1 1/4 cups buttermilk.
Prep Time:10 min
Start to Finish:25 min
Makes:12 muffins
1 3/4 cups cornmeal
1 cup Original Bisquick® mix
1/3 cup sugar
1/2 cup butter or margarine, melted
1 cup buttermilk
1 teaspoon baking soda
2 eggs, slightly beaten
1. Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
2. In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
3. Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.
High Altitude (3500-6500 ft): Heat oven to 425°F. Use 1 1/4 cups buttermilk.
This is going to be my personal cookbook!
You can view all the recipies either I have made or I intend to make at some point in the future. You can go ahead and come back later when I have updated the recipies with information on how they turned out and how they tasted. I will also source out the place where I get the recipies. Please come back often to see what is new. The initial 4 recipies are all from www.bettycrocker.com. They have some very good recipies there. I will be adding personal home recipies also here when I get the chance to. Please check back as I will come back and anotate my discoveries on the items I have cooked.
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