Search Results for "Tomato"
Recipe Results 169 of 182 pages
Beefy Shepherd’s Pie
Ingredients: 1 pound Ground Beef (90% to 95% lean) or shredded beef 1 medium onion, chopped 1 jar (12 ounces) mushroom or beef gravy 1-1/2 cups frozen peas 1/4 teaspoon pepper 2 to 3 cups prepared mashed potatoes, warmed 2 tablespoons shredded Parmesan cheese Directions: Preheat oven to 450°F. Heat large nonstick skillet over medium
Savory Breakfast Pop Tarts
Ingredients: For the Dough: 2 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1 cup (2 sticks) cold unsalted butter, diced 1 large egg 2 tablespoons whole milk For the Filling: 2 tablespoons unsalted butter 6 breakfast sausage links, crumbled 1 cup shredded frozen potatoes, thawed 3 large eggs 1/2 teaspoon coarse salt
Italian Sausage Egg Skillet
Italian Sausage Egg Skillet Yield: 4 servings Ingredients: 4 large EGGS 1 Tbsp. olive oil 2 cups frozen southern-style hash brown potatoes 8 oz. Italian sausage, cooked, sliced (6 sausage links) 1 cup sliced mushrooms, optional 1 cup frozen tri-color pepper mixture 1/4 cup milk OR water 1/4 tsp. dried oregano leaves 1/2 cup shredded
Hot Turkey (or chicken) Salad
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 2 cups cooked turkey or chicken, cut into cubes 2 cups thinly sliced celery 1 cup croutons 1 cup mayonnaise – I use Helmans (you can also use 1/2 mayo and 1/2 plain yogurt) 1/2 cup chopped or slivered almonds (sauteed in butter until
Slow Cooker Sauerbraten
Ingredients: 1 lb. top round or beef loin roast, all visible fat discarded, cut into 1/2-inch cubes 1 onion, chopped 1 cup low-sodium beef broth 1/2 cup cider vinegar 1 package baby carrots 1 rib celery, chopped 1 tsp. jarred, minced garlic 2 small potatoes, peeled, cut into 1-inch cubes 1 Tbsp. brown sugar 1
Tater, Ham, and Egg Range-Top Bake
Ingredients 1 to 2 tablespoons cooking oil 4 cups frozen hash brown potatoes 1 cup chopped lean cooked ham or Canadian bacon 1/2 cup chopped sweet green pepper 1 tablespoon instant minced onion 1 teaspoon dried dill weed 4 eggs Shredded Cheddar cheese, optional Salsa, optional Fresh dill sprigs, optional Directions In 10-inch omelet pan
Church Supper Casserole
Church Supper Casserole Ingredients: 1 lb. ground beef 2 cups sliced peeled potatoes 2 cups finely chopped celery 3/4 cup finely chopped carrots 1/4 cup finely chopped green pepper 1/4 cup finely chopped onion 2 Tbsp. butter 1 cup water 2 10-3/4 oz. cans condensed cream of mushroom soup, undiluted 1 5 oz. can chow
Baked Eggs with Creamy Spinach Hash Browns
Ingredients: 2 cups frozen Southern-style hash brown potatoes (12 oz.) 1 cup sliced mushrooms (3 oz.) 1/4 cup water 2 cups baby spinach (2.5 oz.) 1/2 cup sour cream 1/2 cup shredded Cheddar cheese (2 oz.), DIVIDED 1 tsp. dried dill weed 4 EGGS Directions: Heat oven to 350°F. Coat large nonstick skillet with cooking
Harvest Salmon Chowder
Harvest Salmon Chowder Ingredients: 3 Tbsp. butter 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green bell pepper 3 garlic cloves, minced 1 cup peeled and diced potatoes 1 cup diced carrots 2 cups chicken broth or stock 1-1/2 tsp. salt 3/4 tsp. pepper 1/2 tsp. dill seed 1/2 cup diced zucchini
Canned Venison Stew
Canned Venison Stew Submitted by: Laura Kollar and Corey Lumley of New Philadelphia, OH Ingredients: 8 1 pint jars, sterilized 4 lbs. stewing venison, cut into 3/4-in chunks 4 cups potatoes, cut into 1/2-in cubes 2 cups carrots, sliced 1 cup onions, coarsely chopped 1 cup celery, coarsely chopped Ingredients for stew seasoning: 3 tsp.
