French Onion Soup
3 small onions, diced
1/2 stick butter
2 cans beef broth
1 can chicken broth
1/2 c. cooking sherry
1 pkt. onion soup mix
1 loaf french bread
1 pkt. (12 slices) provolone cheese
Saute onions in butter for 3-5 minutes, or until transluscent. Add beef and chicken broths, cooking sherry, and onion soup mix. Bring to a boil. Reduce heat to simmer and cover. Simmer for 30 minutes.
Meanwhile, preheat oven to 350 degrees. Place 3/4 cup soup in crock-style bowl or ramekin. Slice french bread into 1 inch slices. Lay provolone slice on bread. Place 6-8 bowls on cookie sheet or stone cooking sheet. Bake for 7-8 minutes until cheese is melted. Enjoy!
Loaded Baked Potato Soup4 large Yukon Gold Potatoes
8 slices bacon
2 cans chicken broth
2 cups milk
16 oz. Velveeta cheese
8 oz. sour cream
3 green onion stalks
Microwave potatoes for approximately 10 minutes. Allow potatoes to cool. Microwave bacon for 1 minute per slice. (I microwave 4 slices at a time for 4 minutes.) Remove bacon from plate and pat dry with paper towel. Crumble bacon. When potatoes are cool enough to handle, cut into cubes, approximately 1/2 inch to 1 inch in size.
Slice green onions into thin slices. Cut Velveeta into small cubes for easier melting.
Heat chicken broth, milk, and Velveeta in pot, stirring frequently. Once cheese has melted completely, add potatoes, bacon, sour cream, and green onions. Stir until fully incorporated. Simmer another 10- 15 minutes, stirring occasionally and serve.
Mandarin Chicken Salad
1 lb. boneless, skinless chicken breasts
1/3 c. orange juice
1 tsp. Asian seasoning (recommended: Emeril's Asian Essence)
Romaine lettuce hearts, chopped or torn
1 can Mandarin oranges
1 can water chesnuts
3 stalks green onions, sliced
Sliced almonds, to taste
Chow Mein noodles, to taste
Marinate chicken breasts in orange juice and Asian seasoning for 30 minutes to 1 hour. Grill chicken breasts over medium heat 6-8 minutes per side, or until cooked through. (If using cutlets, chicken may grill a little more quickly.) Let chicken rest for 5 to 10 minutes. When cool enough to handle, slice chicken in thin slices.
To assemble salad, put chopped or torn lettuce in a bowl. Top with remaining ingredients and chicken. It's yummy!!!