In a large saucepan over medium high heat, saute the bacon for about 7 minutes, or until lightly browned. Reduce heat to medium, add the butter or margarine and onions and saute for about 5 minutes, or until onions are tender.
Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary.
In a large saucepan over medium heat, cook bacon until crisp. Remove bacon from pan, leaving drippings. Cook onion in drippings until tender. Stir in celery salt, potatoes, carrot and broth. Bring to a boil, then reduce heat and …
In a 3 quart sauce pan, combine potatoes, onion, bacon, and enough water to cover ingredients. Place lid on pot, and cook until potatoes are tender. Stir occasionally to prevent sticking. Stir in milk and butter.
In a large pot over medium heat, cook the bacon until evenly brown, but not crisp. Mix in the onion, and coat with the bacon drippings. Stir in potatoes, and season with salt and pepper.
Preheat a large slow cooker by turning it to the High setting and covering with the lid. Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot. While the potatoes are cooking,
Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven …
In a 3-qt. saucepan, cook beef, celery and onion until beef is browned and vegetables are tender; drain. Add water, broth, soup and rice with contents of the seasoning packet.
In a slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. Stir in cream cheese and …
In a Dutch oven or large saucepan over medium, heat butter and oil. Add the bread cubes; stir until crisp and golden brown. Remove and set aside.
In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. Saute celery and …
