Type what you have

Ingredients

• ✓ margarine
• navy bean
• water
• chicken stock
• carrot
• onion
• bacon

Instructions

1. 1 Clean and sort beans. Place them in a large bowl with water to cover and soak for 3 hours.
2. 2 Combine beans and chicken stock in a large pot over medium heat and allow to simmer.
3. 3 Meanwhile, melt margarine in a large skillet over medium heat. Add carrots and onion and sauté until onion is caramelized, about 10 minutes. Add this mixture to the pot.
4. 4 Sauté bacon in the same skillet over medium-high heat until crisp, 10 to 15 minutes. Drain grease and add bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

By Patty Long

Ingredients

• ✓ margarine
• poblano pepper
• chicken broth
• salt
• pepper
• nutmeg
• milk
• flour

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
4. 4 In a small saucepan over medium heat, warm milk and set aside.
5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Ingredients

• ✓ margarine
• onion
• garlic
• flour
• heavy cream
• peanut butter
• peanut
• chicken broth
• salt
• pepper

Instructions

1. 1 In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

By Michelle Chen

Ingredients

• ✓ margarine
• celery
• onion
• cream cheese
• milk
• potato
• shrimp
• white wine
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Heat butter in a large soup pot over medium-low heat. Add celery and onions; cook and stir until vegetables are completely softened, about 5 to 10 minutes.
3. 3 Add cream cheese and milk; stir over low heat until cream cheese is completely melted.
4. 4 Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally; serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ margarine
• water
• chicken bouillon granules
• broccoli
• onion
• milk
• cream cheese
• all-purpose flour
• cheddar cheese

Instructions

1. 1 Bring water and chicken bouillon granules to a boil in a large pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
2. 2 Combine milk, cream cheese, margarine, and flour in a second large pot over medium heat. Cook and stir until margarine melts and mixture begins to thicken, about 5 minutes. Stir in Cheddar cheese until melted completely.
3. 3 Pour broccoli mixture into cheese mixture; stir well.

By CARAMOMMY

Ingredients

• ✓ margarine
• cucumber
• green onion
• red wine vinegar
• chicken broth
• farina
• salt
• tarragon
• sour cream
• parsley

Instructions

1. 1 Peel, seed, and chop 2 cucumbers.
2. 2 Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
3. 3 Put the soup into a blender, and puree it.
4. 4 Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

By Richard

Ingredients

• ✓ margarine
• all-purpose flour
• chicken broth
• lobster meat
• milk
• onion
• celery flake
• parsley
• black pepper
• salt
• light cream

Instructions

1. 1 Melt margarine in a saucepan over medium heat. Stir in flour, salt, pepper, and celery flakes; blend well. Slowly stir in milk and chicken stock; cook and stir for 10 minutes. Add lobster, onion, and parsley; cook and stir until slightly thickened, about 10 minutes.
2. 2 Add cream to desired consistency; reheat and season to taste.

By Dorothy

Ingredients

• ✓ margarine
• chicken stock
• celery
• carrot
• onion
• all-purpose flour
• salt
• white pepper
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Pour chicken stock into a large pot, and bring to a boil. Add celery, carrots, and onion to the pot.
3. 3 Whisk flour, salt, pepper, and milk together in a bowl; add to the pot along with butter.
4. 4 Simmer until thickened, about 10 minutes. Remove from heat and use an immersion blender to puree the vegetables into the soup.

By WONDERFALK

Ingredients

• ✓ margarine
• water
• potato
• onion
• celery
• salt
• pepper
• half-and-half
• cream of cheddar cheese soup

Instructions

1. 1 In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
2. 2 Once tender, mash soup with a potato masher, and add butter and cream.
3. 3 Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

By Thyra

Ingredients

• ✓ margarine
• water
• broccoli
• onion
• celery
• all-purpose flour
• chicken bouillon powder
• milk
• nutmeg
• black pepper
• cheddar cheese

Instructions

1. 1 Bring water and broccoli florets to a boil in a medium pot, then reduce the heat and cook for about 3 minutes. Drain, reserving all of the cooking liquid.
2. 2 In a food processor or blender, process 1/2 of the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
3. 3 In a heavy-bottomed cooking pot, melt butter or margarine. Add onion and celery and cook for 3 to 4 minutes, or until soft. Stir in flour and cook, stirring constantly for 1 to 2 minutes. Add reserved cooking liquid and bouillon granules and bring to boil, stirring constantly. Reduce the heat to medium and simmer, stirring constantly, until thickened.
4. 4 Stir in milk, nutmeg, and pepper, then stir in both processed and chopped broccoli. Cook until heated through. Adjust seasonings to taste. Serve with grated Cheddar cheese.

By William Uncle Bill Anatooskin

Ingredients

• ✓ margarine
• bacon
• butter
• all-purpose flour
• milk
• potato
• green onion
• cheddar cheese
• sour cream
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
3. 3 Meanwhile, melt butter in a stockpot or Dutch oven over medium heat. Gradually add flour, whisking until well-combined. Slowly pour in milk, whisking constantly until smooth and thickened.
4. 4 Add potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes.
5. 5 Stir in crumbled bacon, Cheddar cheese, sour cream, salt, and pepper. Continue cooking and stirring until cheese is melted.
6. 6 Enjoy!

By Sherry Haupt

Ingredients

• ✓ margarine
• bacon
• onion
• garlic
• carrot
• celery
• potato
• evaporated milk
• instant mashed potato flakes
• salt
• pepper

Instructions

1. 1 Slice bacon into small pieces and fry until crisp; set aside. Put potatoes in large soup pot and add enough water to cover them; simmer. Meanwhile, cook and stir onions, garlic, celery, and carrots in butter until tender.
2. 2 When the potatoes are tender, stir in cooked vegetables and bacon. Stir in canned cream. When mixture is just starting to boil, add instant potatoes to thicken to desired consistency. Salt & Pepper to taste.

By BRENDA WEBSTER

Ingredients

• ✓ margarine
• onion
• potato
• zucchini
• basil
• thyme
• rosemary
• white pepper
• chicken broth
• milk
• potato flake
• soy sauce
• dill weed

Instructions

1. 1 Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.
2. 2 Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
3. 3 Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.

By William Uncle Bill Anatooskin

Ingredients

• ✓ margarine
• onion
• celery
• all-purpose flour
• water
• chicken broth
• chicken bouillon powder
• potato
• asparagus
• half and half
• soy sauce
• black pepper
• white pepper

Instructions

1. 1 Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.
2. 2 Puree soup in a food processor or blender in batches. Return to pot.
3. 3 Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

By William Uncle Bill Anatooskin

Ingredients

• ✓ margarine
• onion
• carrot
• potato
• water
• parsley
• salt
• thyme
• bay leaf
• milk
• salt
• pepper

Instructions

1. 1 Melt margarine in a large pot over medium heat and sauté onions until tender, 5 to 10 minutes. Add carrots and potatoes. Pour in water and season with parsley, salt, parsley, thyme, and bay leaf.
2. 2 Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove bay leaf.
3. 3 Purée the soup in a blender or food processor in small batches and return to the pot. Stir in milk, mixing well, and season with salt and pepper to taste.

By Sara Mayes

Ingredients

• ✓ margarine
• celery
• carrot
• onion
• ham
• potato
• corn
• green bean
• water
• broccoli floret
• cream of mushroom soup
• processed cheese
• milk
• salt
• black pepper

Instructions

1. 1 Melt the margarine in a large stock pot over medium heat. Cook and stir the celery, carrot, and onion in the melted margarine until the onion is tender and slightly browned, about 10 minutes; add the ham, potatoes, corn, green beans, and enough water to cover the mixture completely. Bring the mixture to a simmer, and cook until the potatoes are cooked nearly through, 30 to 35 minutes.
2. 2 Stir the broccoli, cream of mushroom soup, Swiss-style cheese food, 2% milk, salt, and black pepper into the soup; cook just until the cheese is melted into the soup, about 5 minutes.

By DanaC

Ingredients

• ✓ margarine
• chicken broth
• lemon juice
• carrot
• onion
• celery
• chicken soup base
• white pepper
• all-purpose flour
• egg yolk
• white rice
• chicken
• lemon

Instructions

1. 1 Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
2. 2 Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
3. 3 Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
4. 4 Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

By Shelley Ross

Ingredients

• ✓ margarine
• potato
• onion
• carrot
• celery
• chicken bouillon
• parsley
• water
• salt
• black pepper
• all-purpose flour
• egg
• salt
• milk
• evaporated milk

Instructions

1. 1 In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.
2. 2 Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).
3. 3 Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.
4. 4 Stir in evaporated milk and serve.

By Sue H.

Ingredients

• ✓ margarine
• parsley
• pepper
• salt
• cream cheese
• thyme
• rosemary
• basil
• beef stock
• sugar
• all-purpose flour
• onion
• mushroom
• red bell pepper
• garlic
• celery
• tomato

Instructions

1. 1 Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
2. 2 In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
3. 3 Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
4. 4 Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ margarine
• all-purpose flour
• carrot
• potato
• bay leaf
• red pepper flakes
• thyme
• clove
• marjoram
• black pepper
• beef stock
• celery
• onion
• parsley
• green bell pepper
• leek
• bacon
• beef tripe

Instructions

1. 1 Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
2. 2 Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
3. 3 When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

By MARBALET

Ingredients

• ✓ margarine
• lemon
• egg
• vermicelli pasta
• chickpea
• green lentil
• water
• tomato
• cayenne pepper
• ginger
• cinnamon
• turmeric
• black pepper
• cilantro
• celery
• red onion
• onion
• lamb meat

Instructions

1. 1 Combine lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne in a large soup pot over low heat. Cook, stirring frequently, for 5 minutes. Pour in tomatoes (without juice) and simmer for 15 minutes.
2. 2 Add water, reserved tomato juice, and lentils. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 50 minutes.
3. 3 Increase the heat to medium-high and add garbanzo beans and vermicelli pasta. Cook until noodles are tender yet firm to the bite, about 10 minutes. Stir in eggs and lemon juice and cook for 1 minute.

By Tali

Ingredients

• ✓ margarine
• white bread
• butter
• candy sprinkle

Instructions

1. 1 Spread margarine onto slices of bread. Cover with sprinkles. Cut into triangles to serve.

By MERMAIDINOZ

Ingredients

• ✓ margarine
• matzo
• brown sugar
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Cover the bottom of the prepared dish with matzohs, breaking and fitting pieces into spaces as needed.
3. 3 Cook the margarine and brown sugar in a heavy-bottomed saucepan over medium-low heat until the mixture is well combined and bubbling, about 3 minutes; pour over the matzohs in the baking dish.
4. 4 Bake in the preheated oven until the syrup is thickened and bubbling, about 15 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Let the candy stand for 5 minutes to melt the chocolate, then spread the melted chocolate evenly over the candy with a spatula. Cool completely and break into pieces to serve.

By CC Bombet

Ingredients

• ✓ margarine
• egg noodle
• applesauce
• sugar
• egg
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until slightly firm to the bite, about 5 minutes. Drain well.
3. 3 Place noodles in a large bowl; stir in margarine until melted. Stir in applesauce, sugar, eggs, and vanilla extract; transfer to a 9x13-inch baking pan. Sprinkle with cinnamon. Cover the pan with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Uncover; continue baking until golden brown, 20 to 30 minutes more.

By Jewish Soul Food

Ingredients

• ✓ margarine
• ✓ margarine
• golden syrup
• water
• baking soda
• rolled oat
• all-purpose flour
• sugar
• coconut
• apricot

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
2. 2 Combine 1/2 cup plus 3 tablespoons margarine and golden syrup in a microwave-safe bowl. Heat in the microwave until margarine is melted, 30 seconds to 1 minute.
3. 3 Mix boiling water and baking soda in a small bowl until baking soda is dissolved. Stir into margarine mixture.
4. 4 Mix oats, all-purpose flour, sugar, coconut, and apricots together in a large bowl. Add water and margarine mixture; mix until dough is combined.
5. 5 Form dough into small balls and place on prepared baking sheet; flatten slightly.
6. 6 Bake in the preheated oven until golden, about 15 minutes.

By theswiftenator

Ingredients

• ✓ margarine
• butternut squash
• all-purpose flour
• egg
• white sugar
• non-dairy creamer
• cinnamon

Instructions

1. 1 Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.
4. 4 Bake in the preheated oven until golden brown, about 1 hour.

By Marrob

Ingredients

• ✓ margarine
• bittersweet chocolate
• sugar
• egg yolk
• concord grape wine
• matzo sheet
• nut

Instructions

1. 1 Place chocolate in a microwave-safe glass or ceramic bowl; microwave in 15-second intervals, stirring after each interval, until chocolate is almost melted. Stir until smooth. Set aside.
2. 2 Beat 1 cup sugar and margarine together in a large bowl until light and fluffy. Beat in egg yolks, one at a time, until well blended; fold in chocolate.
3. 3 Beat egg whites and 1 pinch sugar in a medium bowl until stiff peaks form; fold into chocolate mixture.
4. 4 Pour ¼ bottle wine into an 8x8-inch baking dish. Soak 1 matzo sheet briefly on both sides; transfer to a serving platter (do not oversoak or matzo will fall apart). Add more wine to the baking dish as needed.
5. 5 Spread thin layer chocolate mixture over wine-soaked matzo. Repeat soaking matzo and spreading with chocolate mixture; stack matzo layers on top of each other. Frost sides of matzo cake with remaining chocolate mixture.
6. 6 Press nuts onto cake sides or sprinkle on top. Refrigerate before serving, 8 hours to overnight.

By BSROSS

Ingredients

• ✓ margarine
• date
• brown sugar
• water
• self-rising flour
• baking soda
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan.
2. 2 In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 45 minutes. Allow to cool.

By Joan

Ingredients

• ✓ margarine
• rye bread
• caraway seed
• corned beef
• chicken breast
• muenster cheese
• sauerkraut
• salad dressing

Instructions

1. 1 Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
2. 2 Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
3. 3 Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

By Robin Hofstatter Noftz

Ingredients

• ✓ margarine
• cream cheese
• all-purpose flour
• white sugar
• vanilla extract
• cream cheese
• white sugar
• cinnamon
• hot chocolate mix
• semisweet chocolate chip

Instructions

1. 1 Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
2. 2 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
3. 3 Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Kasey