Herbs for Pinto Beans
Dill weed, celery seed, and bay leaf.
Butternut Squash Soup
This is just about the easiest and most delicious butternut squash soup out there. I made a few adjustments to the original AllRecipes.com listed below. Butternut Squash Soup 1 small sweet onion butter or EVOO or EVOO mist 1 medium butternut squash 2'ish cups water and enough Knorr chicken broth to taste chicken & salty 1/2 tsp dried marjoram 1/4 tsp black pepper dash cayenne pepper 3 oz reduced-fat cream cheese Roast squash (cur in half lengthwise), place cut-side down in 13x9 baking dish coated with cooking spray. Add about 1/4 cup water. Roast at about 400 degrees, check at 1/2 hour, cook until tender. Remove skin. In a skillet, saute onion until tender. Add marjoram, black, and cayenne pepper. Place cream cheese in blender. Add cooked squash, chicken broth, onion, marjoram and pepper. Blend. Heat each serving, either single serving in a microwavable boil or all of it in a large pan. Recipe Adapted From: http:...
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