Search Results for "Tomato"
Recipe Results 137 of 182 pages
Crunchy Potato Casserole
Ingredients: 2 cups corn flakes cereal (crushed into crumbs) 2 pounds potatoes (peeled and grated) 1/4 cup butter or margarine (melted) 1/4 teaspoon black pepper 1 onion (chopped) 1 can cream of chicken soup (about 10 ounces) 3/4 cup sour cream 1 cup cheddar cheese (shredded) Directions: Preheat oven to 350 degrees F. Combine potatoes,
Stuffed Baked Potatoes
Ingredients: 4 medium russet potatoes 8 ounces extra lean ground turkey 1 cup broccoli florets chopped 1 cup water 3/4 cup reduced fat, shredded cheddar cheese 1/2 cup non- fat sour cream 1/2 tsp salt 1/2 tsp ground pepper Directions: Pierce potatoes all over with a fork. Place in the microwave and cook on medium,
Sweet Potato Biscuits
Ingredients: 2 medium-sized sweet potatoes 2 1/4 cup all-purpose flour 1 tablespoon brown sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 6 tablespoons unsalted butter, cold and cut into cubes 3/4 cup buttermilk Directions: Preheat oven to 350°F. Prick sweet potatoes with fork. Bake until tender, about 45 minutes. Let cool.
Turkey Potato Salad
Ingredients: 6 ounces turkey, cooked and diced 1/4 cup celery, chopped 1 cup potato (cooked, peeled, and diced) 1 tablespoon onion, chopped 1/8 cup green pepper, chopped 2 tablespoons salad dressing, mayonnaise-type 1/4 teaspoon prepared mustard 1/8 teaspoon salt Directions: Mix turkey, celery, potato, onion, and green pepper. Mix salad dressing, mustard and salt. Stir
Sweet Potato Delight
Submitted by: Rosalie Parker, Week Four’s Reader’s Kitchen 2016 Winner Ingredients: 3-4 cups mashed sweet potatoes 1/3 cup milk 1/2 cup melted butter 1 cup sugar 2 eggs, beaten 1 tsp. vanilla Ingredients for the Topping: 1 cup brown sugar 1/2 cup flour 1/3 cup butter 1 cup chopped pecans Directions: Blend the sweet potatoes,
Tangy Mashed Potatoes
Ingredients: 4 large russet potatoes, peeled and cut into 2” chunks 1 cup beef or vegetable broth 2-3 small garlic cloves 1/4 cup 2% milk 2 tablespoons unsalted butter 1/2 cup cottage cheese, divided, 1/4 cup pureed salt and pepper to taste – 2 tablespoons fresh chives, minced Directions: Place potatoes, broth and garlic in
Broccoli Potato Soup
Ingredients: 4 cups broccoli (chopped) 1 small onion (chopped) 4 cups low sodium chicken (or vegetable broth) 1 cup nonfat evaporated milk 1 cup dehydrated potatoes prepared with 1 cup water salt and pepper 1/4 cup shredded cheese (like Cheddar or American) Directions: Combine broccoli, onion, and broth in large sauce pan. Bring to
Stuffed Sweet Potatoes
Ingredients: 6 medium sweet potatoes 1 cup plain Greek Yogurt 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. nutmeg Kosher salt and cracked pepper to taste 2 Tbsp. brown sugar Directions: Scrub sweet potatoes and then oven roast, skin on for 40-45 minutes or until soft to the touch. Cool slightly. Gently cut
Creamy Scalloped Potatoes **
Ingredients: 2 lb. potatoes (about 6 medium) 1/4 tsp. pepper 3 Tbsp. butter 1 small onion, thinly sliced 1 can cream of mushroom soup 1/4 cup flour 1 tsp. salt 4 slices American cheese Directions: Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 tsp. cream of tarter. Drain. Put half
Ranch Potato Casserole
Ingredients: 6 to 8 medium red potatoes (about 2 to 2 1/2 pounds) 1/2 cup sour cream 1/2 cup prepared ranch-style dressing 1/4 cup bacon bits or crumbled cooked bacon 2 tablespoons minced fresh parsley 1 cup (4 ounces) shredded cheddar cheese Topping: 1/2 cup (2 ounces) shredded cheddar cheese 2 cups coarsely crushed cornflakes
