In a 2 quart saucepan combine broth, zucchini, green pepper and onion. Cover and simmer about 20 minutes. Add dill, salt and pepper to taste. Puree ...

Cook bacon in large saucepan until lightly browned. Add onion and next 3 ingredients; cook over medium heat 2 minutes. Add corn and cook 5 minutes, ...

Cook 10-15 minutes on medium heat. Add 1 (20 ounce) bag California Blend vegetables. Cook 5-6 minutes on medium heat. Add 2 cans cream of chicken ...

In large, covered saucepan cook cauliflower in chicken broth until tender. Don't drain and set aside. In a bowl, gradually add milk to potato soup ...

Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter, stir into broth. Cook and stir until thickened; ...

Empty can of chick peas and its liquid into bowl. Squeeze the peel off the chick peas and replace into their own liquid. Put the olive oil and ...

Break the frog legs apart and saute in olive oil until almost cooked, then allow to cool. Add them to the other ingredients which have been simmering ...

Saute shallots in butter. Gradually add can of clam chowder, stirring as you add. Gradually stir in can of half half and can of clam liquid. Add can ...

Arrange meat in single layer in a baking pan. Salt and pepper to taste. Cut potatoes, carrots, onion, celery in good sized chunks and layer on top of ...

In large saucepan, fry bacon until crisp, remove and drain. Add onions, garlic and carrots to bacon drippings and saute until lightly browned. ...