Search Results for "Tomato"
Recipe Results 134 of 182 pages
Mexican Egg & Potato Breakfast
Mexican Egg & Potato Breakfast Yield: 4 Servings Ingredients: 4 large EGGS 1 Tbsp. olive oil 2 cups frozen potatoes, cubed small 1/4 cup milk OR water 1/4 tsp. salt & pepper 1/2 cup shredded Mexican cheese blend 1/4 cup salsa 1/4 cup crumbled tortilla chips 1 Tbsp. chopped fresh cilantro, optional Directions: HEAT oil
Mashed Maple Sweet Potatoes
Mashed Maple Sweet Potatoes Yield: 6 side-dish servings Ingredients: 3 medium sweet potatoes, peeled and quartered 1/4 cup pure maple syrup 2 tablespoons margarine or butter 1/4 teaspoon salt 1/4 to 1/3 cup half-and-half, light cream, or milk Directions: In a medium saucepan cook potatoes, covered, in a small amount of boiling water for 30
Stuffed Baked Sweet Potatoes
Stuffed Baked Sweet Potatoes Submitted by: Kari and Anita Petersheim of Fredericktown, Ohio Yield: Serves 6 Prep time: 5 minutes Cooking time: 1 hour 12 minutes Total time:1 hour and 17 minutes Ingredients: 6 medium sweet potatoes 3 Tbsp. butter 1/2 cup orange juice 1 tsp. salt 1 – 8oz. can crushed pineapple 1/2 cup
Onion and Potato Soup
Onion and Potato Soup Yield: Makes 7 cups of soup Originally published on: October 20, 1939 Ingredients: 2 cups chopped onion 2 Tbsp. butter 2 Tbsp. flour 3 cups of freshly boiled potatoes, chopped and heated with 1 cup of the water in which they were cooked and 1 cup of milk 3 cups of
Cheesy Maple Mashed Potatoes
Cheesy Maple Mashed Potatoes Yield: 8 servings Prep time: 15 minutes Cooking time: 50 minutes Total time:1 hour and 5 minutes Ingredients: 1 teaspoon salt, divided 4 1/2 lbs. potatoes, peeled and cut into 1-inch cubes (about 10 potatoes) 1 lb. strong cheddar cheese, grated (about 2 cups grated) 1 cup whole milk 1/4 cup
Twice-Baked Sweet Potatoes
Ingredients: 2 large sweet potatoes (1-1/2 lb.) 2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed 2 Tbsp. milk 1 Tbsp. brown sugar 1/4 tsp. ground cinnamon 1/4 cup chopped pecans Heat oven to 425ºF. Directions: Cut potatoes lengthwise in half; place, cut-sides down, in a parchment lined air-fryer. Cook at 370 ° for 20
Garlic Lemon Roasted Potatoes
Ingredients: 3 pounds potatoes peeled and cut into 1-inch cubes 1/2 cup extra virgin olive oil 4 garlic cloves minced 2 teaspoons dried oregano crumbled 1 teaspoon sea salt Freshly ground black pepper 1/2 cup rich chicken or meat stock 1/3 cup freshly squeezed lemon juice 3 tablespoons chopped fresh oregano Directions: Preheat oven to
Loaded Baked Potato Casserole
Ingredients: 2 pounds Yukon gold potatoes, rinsed and scrubbed 6 tablespoons (3/4 stick) unsalted butter, melted 1 1/2 cups sour cream 1 cup shredded Cheddar cheese, divided 1 cup shredded Mozzarella cheese, divided 1 teaspoon salt 1 teaspoon coarse ground black pepper 1/2 teaspoon granulated garlic 1/2 cup chopped crispy bacon (about 8 slices, cooked)
Potato & Corn Jalapeño Soup
Ingredients: 2 tablespoons butter 1 onion, diced 1 jalapeño, diced (about 1 ½ tablespoons) plus 8-12 thin slices of jalapeño for garnish 5-6 yukon gold potatoes, peeled and cut into large dice 2 cups corn kernels 5 cups chicken stock 1 ½ teaspoons salt ¼ teaspoon cayenne pepper Cilantro for garnish Directions: In a large
Dijon Peanut Potato Salad
Ingredients: 3 medium potatoes 1/3 cup crunchy peanut butter 3 tablespoons oil (olive, canola) 1 tablespoon Dijon mustard 1 tablespoon vinegar Directions: Cut potatoes into small cubes and place in large pot. Add water to cover the potatoes by 2 inches and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10
