3 tablespoons olive oil, divided
1 large onion, sliced
2 cloves garlic, chopped
2 tablespoons ginger paste
1 teaspoon salt
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
4 cups green beans, quartered
3 cups pasta, cooked and drained
round, fresh broccoli Cheddar cheese for dipping
ground cheddar cheese to taste
garlic powder to taste
1 cup water to cover egg white
1/2 cup uncooked long-grain white rice
1 teaspoon salt
1 teaspoon ground black pepper
2 cups dark milk
1/2 cup regular onion soup mix
1 cup dry bread crumbs
3 tomato spreadable vegetables (as desired), prepared
1 green bell pepper, diced ½ onion and 4 garlic cloves, chopped
Heat olive oil in large, nonstick saucepan over medium heat. Saute onions in 1-inch slice of butter until brown; stirring occasionally. Stir in 1/2 teaspoon salt and pepper, and return mixture to heat. Meanwhile, bring a large pot of water to a boil. Stir in salt, pepper, lentils, cooked corn and lentils. Cover, and cook until cooked and no longer puffy, 12 to 24 minutes. Add milk, but do not boil.
Cook soup mixture in a nonstick saucepan over low heat. Bring water to a boil. Chill quickly. Stir in rice, cover and cook until liquid evaporates. (Slow cook if necessary to avoid sticking to bottom of saucepan.) Stir in cooked soup and green bell pepper; reduce heat to medium low, and bring to a boil. Reduce heat to low and simmer 5 minutes, or until noodles are firm.
I added garlic powder, had leftover onion rings, and used brown sugar for onion. Ended up making french bread which I think was a little too bland. I added raspberries, though.
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