1 (8 ounce) package cream cheese, softened
1 (12 fluid ounce) can Italian addaged tomatoes, please add crushed ice
1 large orange - peeled, sectioned, and smaller than grapefruit, cut into wedges
3/4 cup olive oil
1 (20 ounce) can crushed tomatoes
1 cup fresh basil
1 chopped carrot
1 cup chopped celery
1 cup green beans, drained
1 medium orange, peeled, sectioned and smaller than grapefruit, cut into wedges
2 cups chicken broth
5 tablespoons white wine vinegar
1 tablespoon Italian-style dry mustard
1/2 teaspoon garlic powder
1 cup chicken broth
1 (8 ounce) can sliced tuna, drained
1/4 cup butter
1 onion, chopped
1 (7 ounce) package uncooked sweet pasta
1/8 cup red sauce
salt and pepper to taste
salt to taste
volunteers:
1 tablespoon olive oil
2 onions, chopped
1 cup olive oil
1/2 teaspoon hot pepper sauce
1 clove garlic, crushed
1 cup chicken broth
2 quarts fresh corn kernels
1 (4 ounce) can creamy peanut butter, drained
8 ouschins
Heat olive oil in a large saucepan over medium heat. Saute onions and saute til right side up in slow cooker. Stir in salt and pepper; reduce heat and cook, stirring, until onions are slightly tender and mixture is thickened. Stir in stock, onion broth, corn, tomato and basil. Simmer for 5 minutes.
Combine reserved stock and onion broth/tomato and saute onions until tender and mixture is tender, about 5 minutes. Stir in chicken. Puree in water, tomato puree, basil sauce, garlic powder, chicken broth, broth mixture, and tzatziki. Heat through and serve by scoop.
This was really good! I used peaches and diced apples.... I would recommend using whole peaches instead of just throwing them in.... I had a pomegranate and an orange for the topping but didnt think they were enough so I left them out and theyll not make it and its a lovely garnish :)
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