Search Results for "Potato"
Recipe Results 55 of 184 pages
Breakfast Skillet
Breakfast Skillet Ingredients: 8-10 slices bacon, chopped 8 breakfast sausage links 1 small onion, diced 1 red bell pepper, diced 3 cloves garlic, minced 3 cups Russet potatoes, peeled and diced into ½’’ cubes To taste salt and pepper ¼ tsp. smoked paprika 6 large eggs 1 cup shredded cheddar cheese or favorite cheese 2
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
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
Cheese & Corn Chowder
Ingredients: 2 cups diced POTATOES 1 cup sliced CARROTS 1 cup chopped CELERY 1/2 cup chopped ONION 1 can CREAM STYLE CORN 1 /4 teaspoon PEPPER Any SEASONINGS you like 1 cup WATER 1 1/2 cups NONFAT MILK 1/2 cup SHREDDED CHEDDAR or AMERICAN CHEESE Directions: Combine potatoes, carrots, celery, onion and seasonings in pan.
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
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.
Zesty Guacamole Dip
Zesty Guacamole Dip Ingredients: 4 avocados ripe 1/2 garlic clove 1 roma tomato 1 teaspoon pepper sauce 1 tablespoon lime juice 1 tablespoon onion minced 1/4 teaspoon 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,
Irish Lamb Stew
Ingredients: 2 lbs boneless leg of lamb, cut into 1 inch pieces 1 3/4 lbs. potatoes, peeled and cut into 1 inch pieces. 3 large leeks, white part only, halved, washed and thinly sliced 3 large carrots, peeled and cut into 1 inch pieces 3 stalks celery, thinly sliced 14 oz. chicken stock 2 tsp.
Creamy Corn Chowder
Creamy Corn Chowder Ingredients: Cooking spray 1 Tbsp. light tub margarine 1/2 cup chopped onion 1/2 cup diced celery 1 1/4 cups water 1 small baking potato, peeled, cut into ½-inch cubes (about 1 cup) 1 14.75-ounce can no-salt-added creamed corn, undrained 1 1/2 cups frozen whole-kernel corn 1-2 teaspoons sugar 1 packet (1 teaspoon)
Texas Venison Stew
Texas Venison Stew Ingredients: 1 lb. venison, fully trimmed 1″ dice 1 cup flour with ¾ tablespoon salt and 1 teaspoon white pepper added ½ cup clarified butter or olive oil 2 Tbsp. garlic, chopped 2 Tbsp. red onion, diced fine 2 cups burgundy (red) wine 4 oz. dried porcini mushrooms (Italian) 1 quart rich
