Search Results for "Tomato"
Recipe Results 161 of 182 pages
Leftover Ham and Cheese Casserole
Leftover Ham and Cheese Casserole Ingredients: 3 lbs. russet potatoes, peeled and sliced into ⅛-inch thick slices 3 lbs. russet potatoes, peeled and sliced into ⅛-inch thick slices 2 cups cooked ham, cut into ½-inch cubes 1 cup frozen peas 1 cup onion, finely chopped 1 cup sharp white cheddar cheese, shredded 1 tsp. fresh
Blue Cheese Venison Loaf
Venison meatloaf is a great way to use some of that ground venison you have in your freezer!
Creamed Chicken Over Biscuits
Ingredients 1 cup potato, peeled, cubed 1/2 carrot, diced 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk 2 1/2 teaspoon chicken bouillon granules 1/8 teaspoon pepper 1/2 lb. boneless skinless chicken breasts, cooked and cubed 1/2 frozen peas, thawed 4 warm buttermilk biscuits Directions Place potato and carrot in small saucepan. Cover with
Hollywood Fries
Hollywood Fries Ingredients: 3 Tbsp. olive oil 2 tsp. curry powder pinch of cumin pinch of garlic powder pinch of onion powder pinch of salt pinch of pepper 1 large back of frozen sweet potato fries. Directions: Mix olive oil, curry powder, ground cumin, garlic powder, onion powder, salt and pepper. Toss with a large
Four Cheese Spinach Lasagna with White Sauce
Submitted by: Donna Pizzoferrato of Richmond, Ohio Ingredients: 1-2 cups Parmesan cheese 1-2 cups Mozzarella cheese 1-2 cups Romano cheese 2 lbs Ricotta cheese 1 10 oz package fresh or frozen spinach, cooked and drained 3-4 carrots, grated Salt and pepper 2 Tbs parsley 2 eggs 1 box lasagna noodles Ingredients for Sauce: 2 sticks
Hash Brown Quiche
Ingredients cooking spray 6 eggs, divided 3/4 teaspoon celery salt, divided 2 cups frozen shredded hash brown potatoes, about 12 oz., thawed 2 cups frozen vegetable blend, about 12 oz. 1/2 cooked turkey or chicken, diced 1 cup skim or low-fat milk 2 tablespoons sliced almonds Directions Preheat oven to 375°. Evenly coat 9-inch pie
TURKEY SAUSAGE CASSEROLE
Ingredients: 1/2 lb. Turkey Sausage 4 cups thinly sliced red potatoes 5 large eggs 7 large egg whites 1 pint 1% small curd cottage cheese 4 ounces shredded low-fat Cheddar cheese 2 ounces shredded Parmesan cheese 1 can chopped green chilies 1/4 cup finely diced red pepper 1/3 cup flour 1 tsp baking powder 1/2
Roasted Chicken and Vegetables Sheet-Pan Dinner
Roasted Chicken and Vegetables Sheet-Pan Dinner Ingredients: 1 medium unpeeled russet potato, cut in 1-inch pieces 1 cup cauliflower florets 1 tablespoon butter, melted 1/8 teaspoon ground red pepper (cayenne) 1 cup large broccoli florets 2 bone-in skin-on chicken thighs 2 teaspoons Montreal chicken grill seasoning 1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves Directions:
Cheeseburger Soup
Cheeseburger Soup Ingredients: 4 Tbsp. butter, divided ½ lb. ground beef ¾ cup onion, chopped ¾ cup carrots, shredded ¾ cup celery, chopped 1 tsp. dried basil 1 tsp. dried parsley 4 cups cubed potatoes 3 cups chicken broth ¼ cup flour 1½ cups milk 2 cups cheddar cheese, shredded ¼ cup sour cream Directions:
Maple Roasted Root Vegetables
Ingredients: 1/4 cup maple syrup 2 tbsp Dijon mustard 1/2 tsp garlic powder 2 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1/2 cup coarsely chopped onion or 20 pearl onions, peeled 5 cups coarsely chopped or sliced veggies of your choice; turnips, parsnips, rutabaga, carrot, potato, yams, beets and/or golden beets. Directions:
