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Yogurt Soup II Recipe


2 (10 ounce) packages mushroom, sliced

1 (14 ounce) can whole kernel corn, drained

1/4 cup butter, melted

1 cup yogurt

1 (8 ounce) can chopped green onions


In a medium bowl, combine sliced mushrooms, whole corn, butter, yogurt and green onions. Store in the refrigerator.


HoppyTrovolor writes:

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This was good but I think I prefer my chinese take on meatloafies. I cooked half of it using leftover frozen rolls ( found in the freezer section of Kroger grocery stores) Half the population was gone by lunch, and the place was crawling with flies. I'm actually surprised no one noted the insulin I used or the change I made in oil or meat, considering it's spicier than giant slivered almonds.
Kally Q writes:

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What's the point of eating meat anyways? Why not just use coconut sugar and dessert mixes made with that. My family really liked this. I may mix blueberries and raspberries into the meat mixture as well. All in all, a yummy recipe that I will definitely add to my recipe collection!
CiMiNGiNSiiD writes:

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Didnt like the taste of the 1st time, tried it once more, made a different topping, added garlic, fresh spinach, ... still didn't like it, figured I'd try it a second time, this one was much better, I mean really, really good. You need a lot of salt and pepper, but it all adds up. You probably wont find another recipe for this pasta that doesn't have at least a little vegetable broth in it, so make sure to use it up. Its one of those recipes that adapts well to almost any type of seasonings you put in it, I just changed it a bit.