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The Canned Soup Cookbook: 50 Easy & Delicious Dinner Recipes using Canned Soup PDF

107 Pages·2015·3.024 MB·English
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The Canned Soup Cookbook All rights reserved. Otherworld Publishing Copyright © 2015 Disclaimer Otherworld Publishing and its authors have used their best efforts in preparing these pages and their publications. Otherworld Publishing and its authors make no warranty of any kind, expressed or implied, with regard to the information supplied. Limits of Liability Otherworld Publishing and its authors shall not be liable in the event of incidental or consequential damages or injury in connection with, or arising out of, the providing of the information offered here. Free Recipe Books! Our new recipe books are always free the first day. Like us on Facebook to get notified! Introduction Canned soup recipes are easy recipes that create delicious dishes using the flavors of ready-made condensed soups. This cuts out the need for a lot of extra ingredients and time. Which makes these recipes popular among people that rather not spend a lot of time cooking. In this cookbook you’ll find many classic recipes that are simplified using canned soup. Some of which it might seem very natural to use canned soup. Recipes such as beef stroganoff and lemon chicken scaloppini. However you may also find several unexpected recipes, ranging from short ribs and loaded baked potatoes to Mexican lasagna, each made easier and more delicious by the addition of canned soup. The only thing you won’t find in this book is actual soup recipes, because the purpose of this cookbook is to make something other than soup with canned soup. This unique and diverse collection showcases the versatility of canned soup. The vast numbers of soup flavors exhibited throughout these recipes speak to the limitless options that exist within this feature. The best of these recipes are listed in this cookbook. Check out the author page for all of Julie Hatfield’s recipe books. Like us on Facebook for more recipe books and freebies! Contents 1. Artichoke Chicken Bake 2. Asparagus Chicken Pasta 3. Baked Cauliflower 4. Baked Beans 5. Baked Tacos 6. Beef and Broccoli 7. Beef Pot Pie 8. Beef Stroganoff 9. Burger and Cheese Pasta 10. Carnitas 11. Carne Enchiladas 12. Chicken Cordon Bleu 13. Chicken Parmesan 14. Chinese Chicken and Noodles 15. Cilantro Lime Chicken Quinoa 16. Classic Mac and Cheese 17. Fettuccine Alfredo 18. French Onion Burgers 19. Halibut Skillet 20. Hot Pockets 21. Lemon Chicken Scaloppini 22. Loaded Baked Potatoes 23. Mexican Lasagna 24. Mostaccioli 25. Mushroom and Brie Casserole 26. Nachos 27. Orange Pork Chops 28. Pan Seared Pork Chops with Mushroom Sauce 29. Pasta Primavera 30. Penne al Vodka 31. Pesto Tortellini 32. Pork Roast 33. Pork with Cran-Mushroom Sauce 34. Pulled Chicken Sandwiches 35. Quinoa Casserole 36. Shrimp Scampi Linguine 37. Short Ribs 38. Smashed Garlic and Herb Chicken 39. Southern Cajun Bowl 40. Spaghetti and Meatballs 41. Spiced Yogurt Chicken 42. Spinach and Artichoke Casserole 43. Stuffed Zucchinis 44. Teriyaki Pork Chops 45. Tex Mex Casserole 46. Tikka Masala 47. Tomato Basil Pasta Bake 48. Tuna Noodle Casserole 49. Turkey Bolognese 50. White Chilli More Top 50 Recipe Books Artichoke Chicken Bake This recipe is bright and fresh, full of bold taste and creamy texture. Serve this balanced meal over a bed of rice or quinoa along with fresh baguette rounds and a spinach salad. Yield: Serves 4 Ingredients: 4 chicken breasts, skinless and boneless ¼ cup olive oil 1/3 cup white wine 1 can condensed cream of chicken soup 8 cloves garlic, minced 1 ½ teaspoons oregano 1 teaspoon thyme, minced 2 tablespoons lemon juice 1 can quartered artichokes, drained and rinsed 1 tablespoon grated lemon 1 lemon Salt and pepper Method Of Preparation: 1. Preheat the oven to 400 degrees. 2. In a small saucepan, heat oil over medium low heat. 3. Add garlic to oil and cook until fragrant and clear then add chicken soup. 4. Bring to a simmer then remove from heat. 5. Once removed from heat, combine lemon zest, lemon juice, white wine, thyme, and oregano into saucepan and mix together. 6. Salt and pepper the garlic mix. 7. Pour mix into a 9 x 13 baking dish. 8. Place chicken breasts in dish on top of sauce. 9. Arrange artichoke quarters around the chicken throughout the dish. 10. Baste breasts with lemon liquid and lightly salt and pepper the tops. 11. Slice the lemon, and add into the pan, covering the chicken on top and tucking around the sides. 12. Bake for 40 minutes or until chicken’s internal temperature reaches 165 degrees. 13. Once chicken is cooked and lightly browned, remove from oven. 14. Allow to sit for ten minutes before serving. Asparagus Chicken Pasta This is a perfect and healthy mid-week dinner. The asparagus and pasta cook together in the same pot, reducing unnecessary mess and fusing the flavors together. Once cooked, they are smothered in a fresh sauce, and served with savory chunks of chicken for a satisfying and delicious meal. Yield: Serves 6 Ingredients: 1 cup uncooked, small pasta 2 cups chicken, cooked and shredded 1 can cream of asparagus soup 3 cups asparagus, chopped into bite sized pieces 2 ½ cups Emmental cheese, grated 1 cup milk Salt and pepper to taste Parmesan cheese to top Method of Preparation: 1. Prepare noodles according to directions, half way through cooking add asparagus spears to pot. 2. Remove from heat when pasta is al dente, and asparagus is fork tender. 3. Set aside. 4. In a large skillet over medium heat, combine soup, milk, and shredded cheese. 5. Stir constantly until smooth and slightly creamy and lightly simmering. 6. Toss pasta into mix, and stir until blended. 7. Add asparagus and shredded chicken, and toss to coat. 8. Season with salt and pepper and serve immediately. Baked Cauliflower You will not miss the carbs in this delicious casserole. Creamy cheese sauce envelopes soft and chewy cauliflower spears for a meal that is warm, filling, and nutritious. Yield: Serves 4 Ingredients: 1 large head cauliflower, chopped 1 can cream of chicken soup 3 cups sharp cheddar cheese, grated 3 cups white cheddar cheese, grated 4 cups milk ½ cup flour ½ cup butter 1 cup panko breadcrumbs Salt and pepper to taste Method of Preparation: 1. Preheat oven to 350 degrees. 2. Boil or steam cauliflower until just slightly soft but still firm. Remove from heat and set aside. 3. Melt butter in a medium saucepan. 4. Add flour slowly, whisking to combine, until a roux sauce forms. 5. Allow to cook two minutes or until golden then add milk, continuing to stir constantly, until thickened. 6. Add cream of chicken soup and bring the mix to a simmer. 7. Lightly grease a 9x13 baking dish. 8. Top cauliflower with grated cheese. 9. Pour sauce over cauliflower and cheese then top with panko breadcrumbs. 10. Bake for 30 minutes or until golden and bubbling. 11. Let sit for five minutes before serving. Baked Beans The quintessential recipe for baked beans, this recipe delivers a deliciously rich and smoky result. Prepared in just minutes and then slow cooked in the crockpot, these beans practically make themselves. Yield: 12 Servings Ingredients: 1/2 pound ground chuck ½ cup bacon crumbles 1 ½ cups BBQ sauce 1 cup chopped onion 1/3 cup brown sugar 1 can kidney beans, drained and rained 1 can pork and beans soup mix, not drained 1 can butter beans, drained and rinsed Method of Preparation: 1. Combine onion, brown sugar and BBQ sauce in a medium bowl. 2. Stir until evenly combined. 3. Line the bottom of the crock pot with mix. 4. Top with soup, beef, and bacon. 5. Stir once, and cover. 6. Cook on high for four hours or on low for six. 7. Serve hot. Baked Tacos This spin on a classic taco takes the dish to a new level. Stuffed with spinach and chicken, these tacos are healthy and full of flavor. Serve with your favorite salsa for a fun and authentic dinner. Yield: Serves 6 Ingredients: 2 chicken breasts, cooked, and in strips 6 whole wheat tortillas 1 can condensed tomato soup 2 tablespoons olive oil 1 can diced tomatoes 3 cups spinach, packed 1 small onion, chopped 2 cloves garlic 2 teaspoons chilli powder 1 teaspoon paprika. 1 teaspoon cumin 1 teaspoon cayenne pepper 2 cups cheddar cheese Sour cream, to taste Salt and pepper to taste Method of Preparation: 1. Preheat oven to 450 degrees. 2. Heat 1 tablespoon oil in frying pan over medium heat. 3. Sauté garlic and onions until translucent and soft, several minutes. 4. Add spices and stir to combine, than add tomatoes. Continue to stir until contents are heated through. 5. Add soup and bring to a simmer, allow to cook until thickened. 6. Add spinach and stir to combine. 7. Allow the spinach to cook until just wilted. 8. Remove from heat and set aside. 9. Lightly grease a 9 x 15 baking sheet. 10. Spoon mix, chicken strips and cheese evenly into tortillas and place seam side down in the baking dish. 11. Brush tortillas with remaining olive oil.

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