Search Results for "Potato"
Recipe Results 72 of 184 pages
Italian Sausage & Egg Breakfast Skillet
Ingredients: 1 Tbsp. olive oil 2 cups frozen southern-style hash browns 8 oz. Italian sausage, cooked, sliced or 6 fully cooked breakfast sausage links 1 cup sliced mushrooms, optional 1 cup red, yellow or green peppers, sliced small 4 eggs 1/4 cup milk or water 1/4 tsp. salt 1/4 tsp. dried oregano leaves 1/2 cup
Glazed Pork Loaf
Ingredients 1 1/2 pounds lean ground pork 1/4 applesauce 1/4 ketchup 1 teaspoon hot pepper sauce 3/4 seasoned dry bread crumbs 1/4 grated Parmesan cheese 1/2 onion, finely chopped 1 egg 2 tablespoons Worcestershire sauce 1 garlic clove, minced 1 teaspoon salt 1/2 teaspoon ground black pepper Directions In large bowl, blend together all ingredients
Grilled Fruit Tart with Spiced Honey Drizzle
From McCormick Ingredients: 2 tablespoons butter, melted 2 1/4 teaspoons garam masala spice blend, divided 1 tablespoon plus 1 teaspoon honey, divided 1 package (8.8 ounces) naan, (2 pieces) 2 ripe peaches, pitted and quartered 1/2 cup plain yogurt 2 tablespoons flaked coconut 1 tablespoon finely chopped pistachios Directions: Mix butter, 2 teaspoons of the
Breakfast Casserole
Breakfast Casserole Ingredients: 32 oz. bag frozen hash brown potatoes 1 lb. bacon, sausage or ham cooked and crumbled or diced 2 cups sharp cheddar cheese, shredded 2 green onions, sliced 1 small finely diced white onion, about ½ cup 1 red bell pepper, diced 1 green bell pepper, diced 12 eggs 1 cup milk
Crustless Spring Quiche
Ingredients: 1 16-ounce box Mrs. T’s Potato and Cheddar Pierogies 1 tablespoon butter or margarine 1 small red bell pepper, thinly sliced 1 cup mushrooms, sliced 3 cups baby spinach 2 scallions, sliced 1 1/2 cups milk 3 large eggs 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup shredded Asiago cheese Directions: Preheat
Fish Eggs
Ingredients 12 eggs 1 can tuna (or salmon) 1/4 cup mayonnaise 2 green onions (minced) Salt and pepper to taste Directions Start by hard boiling the eggs. Now peel the eggs and place in a large bowl. Carefully slice each egg lengthwise. Pop out the yolks as you go and place them in a second
Beef-Barley-Vegetable Soup
Ingredients Vegetable oil spray 3 pounds center-cut beef shank, all visible fat removed 2 quarts water 1 medium onion, peeled and quartered 1 bay leaf 1 teaspoon salt freshly ground black pepper to taste 3 s peeled and diced potatoes 1 thickly sliced celery 1 1/4 s peeled and thickly sliced carrots 3 tablespoons uncooked
Skillet Ham Hash
Skillet Ham Hash Ingredients: 2 tsp. olive oil 1 large green bell pepper (diced) 1 large red bell pepper (diced) 1 medium onion (diced) 1/2 cup low-sodium, low-fat, diced ham (about 4 oz), all visible fat discarded 3 cups frozen, fat-free southern-style diced hash brown potatoes, thawed 1/2 tsp. salt-free Cajun or Creole seasoning blend
Beef and Noodles
submitted by Kathy Johnson of N. Georgetown, OH Ingredients: 2-3 lb. roast, prepared, cut into bite size pieces 1 pkg. egg noodles (9-12 oz.) 3 cups bone broth 1 cup water salt and pepper to taste Directions: Bring bone broth and water to boil, add egg noodles and reduce heat to a simmer. Allow the
Tasty Turkey Taco Nuggets
Ingredients 1 lb. ground turkey 2 tablespoons taco seasoning mix 1 jalepeno pepper, seeded and chopped 1 yellow banana pepper, seeded and chopped 1 egg 16 1/2-inch cubes Colby Jack cheese 1 egg white 1 tablespoon water 2 cups plain potato chips, crushed nonstick cooking spray Directions Heat oven to 400°. In large bowl, combine
