Search Results for "Potato"
Recipe Results 54 of 184 pages
Mushroom Hash and Eggs
Mushroom Hash and Eggs Ingredients: 2 Tbsp. bacon fat drippings 1½ cups oyster mushrooms, cleaned and sliced 1½ cups shiitake mushrooms, cleaned, stemmed and sliced 1½ cups baby portabella mushrooms, cleaned, stems removed and sliced 1 cup button mushrooms, cleaned and sliced 1 large shallot, peeled and minced 4 Tbsp. butter, room temperature 12 oz.
Cajun Shrimp Foil Packets
Cajun Shrimp Foil Packets Ingredients: 6 ears corn on the cob (cut in thirds) 4 red potatoes washed and cubed 25 uncooked shrimp peeled or not, it’s up to you 1 pound smoked sausage cut into chunks 1/2 cup melted butter or olive oil, to taste 1/3-1/2 cup chicken broth 1 Tbsp Cajun/Creole seasoning salt
Honey Pork Tenderloin Kabobs
Ingredients 1/2 cup bourbon, OR 2 tablespoons cider vinegar 1/2 cup honey 1/2 cup mustard 1 teaspoon dried tarragon 3-4 sweet potatoes, cut into 24 one-in. cubes 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes 4 medium ripe peaches, unpeeled, pitted and quartered 4 green peppers, each cut into 8 two-in. pieces 8
Zesty Guacamole Dip
Ingredients: 4 ripe avocados 1/2 garlic clove 1 Roma tomato 1 tsp. pepper sauce 1 Tbsp. lime juice 1 Tbsp. onion, minced 1/4 tsp. salt Directions: In a small bowl, mash the avocado with a fork or a potato masher to make a slightly chunky mixture. Stir in lime juice, garlic, tomato, onion, pepper sauce
Candied Yams
Candied Yams Ingredients: 6 yams or sweet potatoes, peeled and sliced into 1/2-inch rounds 1 T cornstarch 3/4 cups honey pinch salt 3/4 cups water Directions: Combine all ingredients except yams in medium saucepan and cook on medium-low heat until clear. Pour over cooked yams or sweet potatoes and bake at 400°F until tender and
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.
Breakfast Enchiladas
Breakfast Enchiladas Ingredients: 1 Tbsp. vegetable oil 16 oz. pkg. frozen hash brown potatoes 1 cup diced cooked ham 4.5 oz. can diced green chile peppers 1½ cups shredded cheddar cheese, divided 28 oz. can green chile enchilada sauce 8 10-inch flour tortillas Directions: Preheat oven to 375 F. Heat oil in a medium skillet
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
Creamy Asparagus Soup
Ingredients 4 tablespoons butter 1 bunch green onions, (about 6 to 8) thinly sliced, with about 2 to 3 inches of green 1 clove garlic, minced 1 lb. white asparagus, peeled and cut in 1/2- to 1-inch pieces 1 to 1 1/2 cups diced potato (Yukon gold or red-skinned, peeled) 4 cups chicken broth 1
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.
