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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(9 of 9)
Oct 23, 2009 1:00 AM
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LT.....Scott is real good at helping to come up w\a recipe.
Most on here are good at it........I love how everyone is so very helpful.
BTW...I went to school with a Tommy and a Steve Tisdale years ago.
--
Cin(\0/)
God is so big He can cover the whole world with his Love
~~~~and so small He can curl up inside your heart~~~~
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Leonard Tisdale
Posts:
2
Registered:
10/21/09
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(8 of 9)
Oct 22, 2009 4:38 PM
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Scott.. Thank you that is the recipe I was looking for. I have written it down and saved the reply also. I know that they have many recipes and must decide on which ones to maintain on their website so it is great that the community can come to the assistance when required.  Leonard |
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(7 of 9)
Oct 21, 2009 7:33 PM
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Leonard,
I hope this is what you are looking for:
4 loin or pork chops (1/2 inch thick)
1 Tablespoon vegetable oil
1-1/3 cups uncooked instant rice
1 cup orange juice
Salt and pepper to taste
1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
In a skillet, quickly brown pork chops on both sides in oil, you are not cooking just browning for extra taste (this can be skiped if the chops are thiner, if they are thiker just add a little more time covered) . Sprinkle rice into a greased 9-in. square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops. Cover and bake at 350 degrees for 20 minutes. Uncover, bake 10-15 minutes longer or until meat juices run clear and rice is tender.
I have made it with regular rice, but increased the OJ to almost 2 cups
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Edited by 2598976 at Oct 21, 2009 7:00 PM CDT
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Leonard Tisdale
Posts:
2
Registered:
10/21/09
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(6 of 9)
Oct 21, 2009 7:10 PM
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I am hoping someone out there has a recipe for pork chops on rice that utilizes chicken and rice soup and orange juice. I had this recipe on an old Campbell's soup label but recently moved and since then I am unable to find it.
Thanks in advance....
Leonard
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Penny
Posts:
1,269
Registered:
10/9/04
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(5 of 9)
Aug 12, 2008 6:13 PM
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When I'm in a hurry the Campbell's recipe I use the most is the chicken and cream soup. Just fry the chicken, add the cream soup and simmer, covered. It's quick, easy and delicious. The gravy it makes is great over mashed potatoes.
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David Griggs
Posts:
930
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(4 of 9)
Aug 11, 2008 9:16 PM
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Hey VIv.... thanks for your review of one of Campbells recipes....
But, since 'they' put out recipes EVERYDAY.... I think a separate thread/post when replying to 'keepers' that 'they' discover is in order....
I've tried many of their email recipes... not many keepers... but just so happens that I too was holding out with a keeper.... posting here until we decide what it is that we want to do.
Saucy Sautéed Shrimp
1 tbsp. olive oil
1 lb. fresh jumbo shrimp, shelled and dev; eined
2 cloves garlic, minced
1 1/2 cups prego® traditional italian sauce
1 tbsp. chopped fresh parsley
1 tsp. crushed red pepper
Directions:
HEAT oil in skillet. Add shrimp and garlic. Cook over medium-high heat 3 min., stirring often.
ADD pasta sauce, parsley and pepper and cook over low heat until shrimp are pink.
Serves 4. Adapted: Campbell's Kitchen
This recipe is terrific served over hot cooked angel hair pasta (or wide egg noodles)
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....... eat mo' grits
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(3 of 9)
Aug 11, 2008 11:51 AM
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THIS IS A GOOD IDEA..
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Edited by 2932550 at 08/11/2008 4:13 PM PDT
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(2 of 9)
Aug 10, 2008 6:46 PM
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I was thinking about making this one! Thanks for your review , Viv. Glad to know you enjoyed it.
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Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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Viv
Posts:
1,823
Registered:
12/11/04
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(1 of 9)
Aug 10, 2008 6:19 PM
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Hi all! I received the following recipe from Campbell's in my e-mail. I made it one night this past week and enjoyed it. I thought I would post it here in case any of you did not see it. If you tried any of their recipes and enjoyed it, please share in this thread with us. Thanks!
Campbell's® Chicken & Broccoli Alfredo
from Campbell's Kitchen
Prep Time: 10 min.
Cook Time: 20 min.
Ingredients:
1/2 of a 16 oz. pkg. linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breast, cut into 1 1/2" pieces
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free, 25% Less Sodium or Healthy Request®)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
Directions:
Prepare linguine according to pkg. directions in 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain well.
Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Serving Suggestion: Serve with a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
Cost per recipe: $7.86
Cost per recipe serving: $1.97
Total cost of meal (including serving suggestion): $14.81
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