Search Results for "Tomato"
Recipe Results 164 of 182 pages
Hashbrown Venison Loaf
Hashbrown Venison Loaf Yield: Makes 6 servings Ingredients: 1-1/2 cups refrigerated shredded hash brown potatoes 1 onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 3 eggs, lightly beaten 2/3 cup Italian flavored dry bread crumbs 1/3 cup barbecue sauce 1 teaspoon salt 1/4 teaspoon pepper 1-1/2 pounds ground venison Directions: Preheat oven to
Easy Pork Chop Casserole
Ingredients 4 boneless, loin chops, trimmed 1 clove garlic salt and pepper flour 4 medium potatoes 2 large onions, sliced 1 1/2 s sour cream 1 teaspoon salt 1 teaspoon mustard Directions Season chops with garlic, salt and pepper. Roll lightly in flour. Peel and slice potatoes into oblong greased baking dish, top with chops.
Tumbleweeds
Ingredients 2 cups butterscotch chips 2 tablespoons peanut butter 2 cups dry-roasted peanuts 1 (9 ounce) can shoestring potatoes Directions In microwave safe dish, combine butterscotch chips and peanut butter. Cook in microwave for 1 minute on full power. Stir, and continue to cook for 30 second intervals, stirring each time, until melted and smooth.
Cheese and Corn Chowder
Ingredients: 2 cups potatoes (diced) 1 cup carrot (sliced) 1 cup celery (chopped) 1/2 cup onion (chopped) 1/4 teaspoon pepper 1 can cream-style corn 1 1/2 cups milk, non-fat 1/2 cup cheddar or American cheese (shredded) Directions: Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1 cup water. Cover and simmer 10 minutes.
Baked Chicken with Vegetables
Baked Chicken with Vegetables Ingredients: 4 potatoes (sliced) 6 carrot (sliced) 1 onion (large, quartered) 1 chicken (raw, cut into pieces, skin removed) 1/2 cup water 1 tsp. thyme 1/4 tsp. pepper Directions: Preheat oven to 400˚F. Place potatoes, carrots and onions in a large roasting pan. Put chicken pieces on top of the vegetables.
Buffalo Chicken Casserole
Buffalo Chicken Casserole Cake Ingredients: 1 Tbsp. olive oil 1 lb. chicken, cooked and shredded, about 3 cups 2 cups potatoes chopped in ½-inch cubes (russet, yukon gold) 1/2 cup Frank’s Red Hot 1/4 cup melted butter ¼ cup celery, chopped ¼ cup carrots, chopped 1 tsp. garlic powder 1 tsp. onion powder 1 cup
Hot Turkey Salad
Ingredients: 4 cups cubed cooked turkey 2 cups diced celery 1 cup slivered almonds, toasted 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1 1/2 cups mayonnaise 1 cup (4 ounces) shredded cheddar cheese 1 cup crushed potato chips Directions: In a greased 2-quart baking dish, combine the first eight ingredients. Top with
Macaroni and Cheese
Ingredients Topping: 2 tablespoons unsalted butter 1 cup panko or 1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread) 2 oz. Coarsely grated extra sharp Cheddar cheese 1/4 cup Pecorino Romano cheese Macaroni and Sauce: 1/2 stick unsalted butter 3 tablespoons flour 2 1/2 cups whole milk 2 cups Coarsely
Beef Pot Pie Casserole
Ingredients for the biscuits: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon fresh herbs like sage, rosemary or thyme, chopped 6 tablespoons unsalted butter, cold and cut into cubes 3/4 cup cold buttermilk Ingredients for filling: 1 pound beef chuck, cut into 1-inch cubes Salt and
Cheddar Cheese Soup
Ingredients 1/2 onion 1/2 cup butter 2 cups water 4 cups chicken broth 4 cups milk 2 teaspoons Worcestershire sauce 1 15 ounce jar Cheese Whiz 4 cups mild cheddar cheese (more or less depending on how cheesy you want it) 2 cans white potatoes (optional) Directions Cook onion in butter until tender. Add chicken
