Search Results for "Tomato"
Recipe Results 143 of 182 pages
Cheddar Pumpkin Mashed Potatoes
Ingredients: 1 pound potatoes, peeled and cubed (roughly 2 large potatoes) 3 whole garlic cloves, peeled ½ cup Butter ½ teaspoon salt ¼ cup whole milk 1 cup canned pumpkin puree 1 cup shredded cheddar cheese 1 tablespoon fresh chopped rosemary Directions: Bring a large pot of water to a rolling boil. Once boiling, add
Scalloped Potato-Onion Bake
Submitted by Karen Crain Ingredients: 1 can (10 3/4 ounces) Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1/2 cup Milk dash Ground black pepper 4 Medium Potatoes (about 1 1/4 pound) thinly sliced 1 small onion, thinly sliced (about 1/4 cup) 1 tablespoon butter, cut into small pieces Paprika Directions: Stir the
Pressure Cooker Ranch Potatoes
Ingredients: 2 pounds small red potatoes, cut in chunks 8 ounces cream cheese 1 envelope buttermilk ranch dressing mix 1 can cream of potato soup 1/2 cup milk crumbled cooked bacon or cut scallions, optional Directions: Place potatoes in cooker. Combine cream cheese and dressing mix; add soup and milk and blend well. Pour mixture
Blue Cheese Mashed Potatoes
Ingredients: 2 1/2 pounds russet potatoes 1 teaspoon kosher salt, plus more for seasoning 2/3 cup buttermilk 6 tablespoons butter 4 ounces blue cheese, crumbled, plus more for garnish 1/4 cup chives, plus more for garnish Freshly ground black pepper Directions: Peel potatoes and rinse under cold water. Cut each potato into quarters and place
Cheesy Herb Potato Casserole
Ingredients: 3-4 lg. potatoes (very thinly sliced) 1 cup thinly sliced onion 1 cup shredded reduced-fat sharp Cheddar cheese 1/2 teaspoon Italian herb seasoning 1/2 cup stock or reduced-sodium broth 1 1/2 teaspoons Dijon mustard 1/2 teaspoon garlic salt nonstick cooking spray Directions: Spray an 8-inch microwave-safe baking dish with nonstick cooking spray. Place 1/3
Potato and Ham Pizza
submitted by Debbie Flinner of Canton, Ohio Ingredients: 1 can crescent rolls 1 cup shredded Swiss cheese, divided 2 medium size cold baked potatoes, cut into 1-inch chunks 1/2 cup ham chunks, cut into 1″ pieces Directions: Preheat oven to 350°. Unroll crescent rolls; separate. Place dough points together to form a circle on an
(Mashed) Herb Potato Soup
Ingredients: 1/2 teaspoon crumbled, dried rosemary 1 teaspoon crumbled, dried thyme 2 Tablespoons olive oil 1/2 cup minced onion 1 small rib of celery including the leaves, minced 1 carrot, grated coarsely 2 cups unsalted chicken broth or stock (fresh or canned) 2 1/2 cups leftover mashed potatoes 1 tablespoon lemon juice 1/3 cup fresh
Slow Cooked Scalloped Potatoes
Ingredients 2 cans (10 oz. each) cheddar cheese soup 1 cup milk 10 large potatoes, thinly sliced 2 large onions, chopped Directions In small bowl, combine soup with milk. Layer half the potatoes and half the chopped onions in bottom of slow cooker; pour half the soup mixture over vegetables. Layer remaining potatoes and onions
Roast Garlic Mashed Potatoes
Ingredients 1 cup olive oil 4 russet potatoes 2 tablespoons butter 1/3 to 1/2 cup heavy cream 1/4 cup Asiago cheese, grated 2 tablespoons Parmigiano-Reggiano cheese, grated Salt and pepper, to taste Directions Put garlic and olive oil in heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off
Caribbean Sweet Potato Salad
Ingredients 1 large russet potato, peeled and quartered 1 large sweet potato, peeled and quartered 1 cup corn 1 teaspoon prepared Dijon-style mustard 2 tablespoons fresh lime juice 3 tablespoons chopped fresh cilantro 1 clove garlic, minced 3 tablespoons canola oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 cucumber, halved lengthwise and chopped
