Clark Soup
By clarkcindy49
Rate this recipe
1.5/5
(2 Votes)
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Ingredients
- ! box of scalloped potatoes
- 1 onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 1 c frozen peas
- 1 c frozen corn
- 2 c milk
- 4 c water more or less
- 1 T butter
- packet from the potatoes box
- salt and pepper
- 1 T oil
Details
Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
saute onions in oil with carrots and celery for 5 min
Step 2
In a big pot add water and milk, salt and pepper, heat to simmer.
Step 3
Add the rest of ingredients to the pot.
Bring to a boil, let boil for 10 minutes
Step 4
simmer for 10 or 15 minutes
Step 5
serve
can be frozen. u can use different potato starters.
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Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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