ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Most requested recipe-Verla, Il

Misc.

Stuffed Spud Soup Quick and Easy!

2 lbs frozen hash browns
1 stick butter
1 10 0z can cream of chicken soup
salt and pepper to taste
3-4 cups half and half or milk
1 c. shredded cheddar cheese
parsley flakes or chopped chives for garnish

Saute onion in butter. Add soup, half n half, and thawed potatoes. Stir in cheese and heat gently. Garnish and serve. Serves 8 to 10. I always use milk.

MsgID: 0035737
Shared by: Verla
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chocolate Cookie Pizza with Chocolate Pizza Sauce
  • CHOCOLATE COOKIE PIZZA "Looking for an even quicker way to make this cookie pizza? Use Betty Crocker brownie mix for the crust and a tub of Betty Crocker ready-to-spread frosting instead of the Chocolate Pizza Sauce, ...
  • Sonny's BBQ Beans and BBQ Sauce
  • SONNY'S BBQ BEANS FOR THE BBQ SAUCE: 3 parts ketchup (3 cups) 1 part yellow mustard (1 cup) 6 tbsp brown sugar 3 tbsp white granulated sugar 3 tbsp Worcestershire sauce 3 tbsp cider...
  • Layered Fruits in Lemon-Pear Sauce
  • LAYERED FRUITS IN LEMON-PEAR SAUCE 1 (29 oz.) can pear halves in heavy syrup 1 egg, beaten 2 Tbsp. flour 1 tsp. butter 2 tsp. lemon juice 1 cup heavy whipping cream, whipped with 2 Tbsp. powdered sugar 1 (16 oz.) can ...
  • Cherry Slush (blender or food processor, make ahead)
  • CHERRY SLUSH 2 cups cherry juice blend (or 2 cups water) 1 cup granulated sugar 2 cups frozen unsweetened tart cherries 1 (6 ounce) can frozen orange juice concentrate, thawed, undiluted 2 tablespoons lemon juice 1 (2...
  • Layered Florentine Shells (using ricotta, Ragu recipe)
  • LAYERED FLORENTINE SHELLS 1 1/4 cups (10 oz. pkg.) frozen chopped spinach, thawed, squeezed dry 1 cup part-skim ricotta (or lowfat cottage cheese) 1 egg, lightly beaten (or egg substitute equivalent) 2 tablespoons gra...
  • Chicken in a Pot (3 1/2 quart crock pot)
  • CHICKEN IN A POT For 3 1/2 quart crock pot 2 carrots, sliced 2 onions, sliced 2 stalks celery, cut into 1-inch pieces 1 whole broiler/fryer chicken, 3 to 4 pounds 1 teaspoon salt 1/2 teaspoon ground black pepper 1/...
ADVERTISEMENT
  • Cooking for Thanksgiving - November 2019
  • Happy November and Happy Thanksgiving! This month we'll be featuring recipes using Fall harvest fruits and vegetables, recipes for football watching food and Thanksgiving dinner recipes. Please feel free to share your...
  • Shrimp-Paste Sandwiches (food processor)
  • SHRIMP-PASTE SANDWICHES 1 pound cooked small shrimp (70/90 count) 1/2 cup mayonnaise 1 celery rib, minced 1 small onion, minced 1 lemon, juiced 1 tablespoon Dijon mustard 1/2 teaspoon dill Combine all ingredients in ...
  • Couscous with Apricots and Pine Nuts
  • COUSCOUS WITH APRICOTS AND PINE NUTS 1 tablespoon each: olive oil, butter 1/2 cup finely chopped onion 2 medium cloves garlic, peeled, minced 1/4 teaspoon each: ground cinnamon, ground ginger, turmeric Pinch ground re...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Most requested recipe-Verla, Il
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!