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Archive for the ‘potatoes’ Category

Potato Ham Bake

Potato Ham Bake

Ingredients
3 medium potatoes, peeled and thinly sliced
2 cups cubed fully cooked ham
1 medium onion, sliced and separated into rings
8 slices process American cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup frozen peas, thawed

Directions
In a greased 3-qt. baking dish, layer half of the potatoes, ham, onion, cheese and soup. Repeat layers. Cover and bake at 350° for 1-1/4 hours or until potatoes are almost tender.

Sprinkle with peas. Bake, uncovered, for 10 minutes or until heated through. Yield: 6 servings.

Recipe found here: Potato Ham Bake

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Chive & Onion Hash Brown Potatoes

Chive & Onion Hash Brown Potatoes

Ingredients
1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed

Directions
Preheat oven to 375°. In a Dutch oven, combine the first five ingredients; cook and stir over medium heat until blended. Stir in potatoes.

In a greased 13×9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.

Bake, covered, 35 minutes. Bake, uncovered, 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives. Yield: 12 servings (3/4 cup each).

Recipe found here: Chive & Onion Hash Brown Potatoes

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Slow-Roasted Chicken with Vegetables

Slow-Roasted Chicken with Vegetables

Ingredients
2 medium carrots, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

Directions
Place carrots, celery and potatoes in a 6-qt. slow cooker; toss with 1/4 teaspoon salt and pepper.

Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together.

Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and remaining salt; rub over chicken.

Cook, covered, on low 6-8 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°; and vegetables are tender.

Remove chicken to a serving platter; tent with foil. Let stand 15 minutes before carving. Serve with vegetables. Yield: 6 servings.

Recipe found here: Slow-Roasted Chicken with Vegetables

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Baked Potato Cheddar Soup

Baked Potato Cheddar Soup

Ingredients
1/3 cup all-purpose flour
3 cups milk
2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 cup thinly sliced green onions, divided
Crumbled cooked bacon, optional

Directions
In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.

Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon. Yield: 4 servings.

Recipe found here: Baked Potato Cheddar Soup

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Skillet Potato Medley

Skillet Potato Medley

Ingredients
2 medium Yukon Gold potatoes (about 3/4 pound)
2 medium red potatoes (about 3/4 pound)
2 small purple potatoes (about 1/2 pound)
5 tablespoons butter
1 tablespoon olive oil
1 large sweet potato (about 1 pound)
1 cup chopped sweet onion
1 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Directions
Cut Yukon Gold, red and purple potatoes into 1/4-in. cubes. In a large skillet, heat butter and oil over medium heat. Add cubed potatoes; cook and stir 5 minutes.

Peel and cut sweet potato into 1/4-in. cubes; add to skillet. Add remaining ingredients; cook and stir 10-12 minutes or until potatoes are tender. Yield: 8 servings.

Recipe found here: Skillet Potato Medley

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Barbecued Pork Chop Supper

Barbecued Pork Chop Supper

Ingredients
6 small red potatoes, cut into quarters
6 medium carrots, cut into 1-inch pieces
8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
1 teaspoon salt
1/4 teaspoon pepper
1 bottle (28 ounces) barbecue sauce
1 cup ketchup
1 cup cola
2 tablespoons Worcestershire sauce

Directions
Place potatoes and carrots in a 5-qt. slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops.

Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.

Recipe found here: Barbecued Pork Chop Supper

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Potato Kielbasa Skillet

Potato Kielbasa Skillet

Ingredients
1 pound red potatoes, cubed
3 tablespoons water
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled

Directions
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Recipe found here: Potato Kielbasa Skillet

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