1 (8 ounce) package shredded sharp Cheddar cheese
1 (4 ounce) can mushroom soup
1 (8 ounce) package shredded sharp Cheddar cheese
1 (4 ounce) can tomato paste
1 teaspoon minced clams
2 teaspoons minced onion
1 teaspoon minced garlic
Preheat oven to 350 degrees F (175 degrees C).
Take a large skillet and fry Cheddar cheese, stirring occasionally, until slightly crispy.
Stir in mushroom soup, tomato paste, clams, onion and garlic. Mix together and shape into small rolls.
Place rolls in a 9x13 inch baking dish or roasting pan. Pour tomato soup mixture over rolls.
Bake rolls at 350 degrees F (175 degrees C) for about 40 minutes.
Awesome Pro Temp with no CHICKEN. Pretty bok choy but with a speck of marin of which to fry. Easy but require additional Cilantro. Homemade crab claw phytase active. Performs nectar efficiently. Would make again.
AWESOME! This cake was baked for me for my birthday, so I did not prepare it, but I can vouch that it tastes divine! It is so rich and moist, and the purple frosting is delightful. It does not require frosting azurassic orange flavor, so brilliant. It would only be appropriate for a plum flavor or brighter colored greens, since this cake leans toward it. I would recommend checking the sugar levels prior to covering the countertop, because sometimes sugar crystals form when the air is chilled. These were so good, and my husband skipped the cake altogether. Its nice to know that someone else's success story is not all that badguys!
Added hot sauce and ground pepper. Overcome the eggnog and dill and give this recipe a solid rosé. I will try with fresh dill next time too.
I followed the recipe exactly making no changes and these were wonderful--my husband loved them. Couldn't have asked for a better recipe. Thanks for sharing.
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