Search Results for "Potato"
Recipe Results 44 of 184 pages
Layered Zucchini Skillet Meal
Layered Zucchini Skillet Meal Submitted by: Anna Miller of Zanesville, OH Ingredients: 1 lb. ground beef 1 tsp. salt 1/4 tsp. black pepper 2 Tbsp. celery flakes 1 small onion, sliced 1 1/2 cup diced potatoes 1 med.-lg. zucchini, seeds removed, diced (peeled or unpeeled as desired) celery salt and seasoned salt 1-2 tomatoes, sliced
Scalloped Root Vegetable Casserole
Ingredients: 4 large russet potatoes, sliced thin, approximately ⅛ inch 3 red potatoes, sliced thin, approximately ⅛ inch 2 sweet potatoes, sliced thin, approximately ⅛ inch 3 turnips, sliced thin, approximately ⅛ inch ½ tablespoon butter 1 small onion, diced 2 garlic cloves, diced 2 packages of whipped chive cream cheese 16 oz. heavy cream
Raisin-Oat Round
Ingredients 1 large potato 2 tablespoons honey 1 cup whole wheat flour 1 cup unbleached flour 2 1/2 teaspoons baking soda 1 teaspoon cream of tartar 3/4 rolled oats 1/2 raisins Directions Peel and slice potato. Place in 1 quart saucepan with water to cover and cook until tender. Drain, reserving 3/4 cup of potato
Winter Vegetable Soup
Winter Vegetable Soup Ingredients: 4 Tbsp. avocado oil 2 cups yellow onion finely chopped 6 cloves garlic, minced 8 cups vegetable broth 2 medium-sized russet potatoes, peeled and chopped 4 large carrots, peeled and chopped 2 zucchini, chopped 2 crowns broccoli, chopped 4 vine-ripened tomatoes or 1 14-oz. can diced tomatoes, drained 1-2 cans black
Cowboy Beef Stew
Ingredients: 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking) 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion 2 tablespoons vegetable oil 1 can (14 to 14-1/2 ounces) beef broth 3 cups frozen diced or
Fruited Lamb Curry
Ingredients 1/2 raisins 1/2 hot water 2 potatoes, cubed 2 tablespoons canola oil 1 large onion, chopped 2 tart apples, diced 1 banana, diced 2 cloves garlic, minced 1 tablespoon curry powder 6 ozs. tomato paste 1 cup chicken stock 1 bay leaf 1 lb. lamb loin, trimmed of all visible fat Directions In cup,
Champ
Ingredients: 2 lbs potatoes, peeled and halved. 1 cup milk 1 bunch of green onions thinly sliced 1/4 cup butter Salt and Pepper to taste Directions: Boil potatoes until fork tender. Drain. In a mixing bowl, add butter, milk and hot potatoes. Mix into mashed potatoes. Add onions, salt and pepper and mix to combine.
Fish Stew with Tomatoes
Fish Stew with Tomatoes Ingredients: 1 tsp. canola or corn oil 1 medium green bell pepper (chopped) 1 medium carrot (quartered lengthwise, chopped) 1/2 medium onion (chopped) 14.5 oz. canned, diced tomatoes (undrained) 1 cup water 1 oz baking potatoes (peeled, diced) 1 tsp. Cajun or Creole seasoning blend 3 thin mild white fish fillets,
Chunky Southwestern Soup
Ingredients: 1-1/2 cups chopped white onion 2 tablespoons vegetable oil 2 medium carrots, quartered crosswise, then slivered 1 pound potatoes, sliced then slivered 1/4 pound mushrooms, sliced 1 tablespoon minced garlic (3 medium cloves) 1 cup mild chile salsa 2 cans chicken broth (14-1/2 ounces each) 1 can tomato sauce (15 ounces) 2
Summer Corn Chowder
Summer Corn Chowder Ingredients: 4 cups chicken stock 4 cups water 4 potatoes, peeled and cubed 1 sprig thyme 1 teaspoon celery seed 2 tablespoons butter 1 onion, peeled and chopped 2 cups cream 3 cups cooked corn, canned or fresh Salt and pepper to taste Cooked, crumbled bacon for garnish Directions: Combine chicken stock
