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8 Servings
Potatoes American
Advance Favorite Side Dish Potatoes American
8 large atoes
3/4 cup k
1 stick ter diced
1/4 teaspoon te pepper
2 beaten s
3/4 cup ddar grated
1 1/2 tablespoons Chives ced
Bake potatoes at 425 deg. 1 hr. Cut strip off top, scoop out pulp into large bowl, leaving shell intact. Beat well, then add milk, butter, seasonings, mixing thoroughly. Add eggs, chives and half of chedday, mixing well and beating until fluffy. Pile mixture into shells. sprinkle with rest of cheese. Bake shells at 425 deg. for ten minutes. Can be done ahead and frozen - then bake at 350 deg. for 1 1/4 hr.
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Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts
Grilled Baked Potatoes
4 Servings
Potatoes Uncategorized
Side Dish Vegetables Grill Potatoes Uncategorized
4 baking atoes (2 lb.), scrubbed
1 Tbsp. oil
1 tsp. t
1/2 cup BREAKSTONE'S or KNUDSEN r Cream
1/2 cup KRAFT Shredded ddar Cheese
2 en onions sliced
1/4 cup OSCAR MAYER Real on Bits
HEAT grill to medium-high heat. Pierce potatoes with fork or small sharp knife. Rub with oil; sprinkle with salt. PLACE potatoes on microwaveable plate. Microwave on HIGH 8 min. or until tender, turning after 4 min. Place on greased grate of grill. GRILL 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Split potatoes. Serve topped with remaining ingredients.
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Potatoes Uncategorized
Side Dish Vegetables Grill Potatoes Uncategorized
4 baking atoes (2 lb.), scrubbed
1 Tbsp. oil
1 tsp. t
1/2 cup BREAKSTONE'S or KNUDSEN r Cream
1/2 cup KRAFT Shredded ddar Cheese
2 en onions sliced
1/4 cup OSCAR MAYER Real on Bits
HEAT grill to medium-high heat. Pierce potatoes with fork or small sharp knife. Rub with oil; sprinkle with salt. PLACE potatoes on microwaveable plate. Microwave on HIGH 8 min. or until tender, turning after 4 min. Place on greased grate of grill. GRILL 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Split potatoes. Serve topped with remaining ingredients.
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Baked Butterscotch Pudding
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6 Servings
Pudding American
Bake cream milk Sugar egg yolks brown sugar vanilla whisky Snacks Desserts Pudding American Winter Comforting
2 cups am
1 cup k
3/4 cup ar
8 yolks
1/4 cup wn sugar
1 teaspoon illa
3/4 teaspoon t
2 1/2 tablespoons scotch (preferably a strong single malt), burbon, or ndy*
Preheat oven to 325 degrees F. Combine the cream and milk in a heavy-based saucepan and heat until just under a boil. While cream is heating, place sugar in a heavy-based saucepan and cook until sugar turns a medium amber. Tilt and swirl the pan until all sugar dissolves. Remove from heat and add the cream slowly and be careful because it will bubble up and give off a great deal of steam. Place the pan back on the burner and dissolve any bits of caramel. In a bowl, whisk together the egg yolks, brown sugar, vanilla, salt and Scotch. Temper the eggs with a portion of hot caramel cream. Whisk in the remaining cream. Strain the custard through a sieve into a pitcher and divide between 6 6- to 8-ounce ramekins or custard cups. Place the filled ramekins in a shallow roasting pan and place the pan on a lower oven shelf. Make a hot water bath by filling the roasting pan with hot (near boiling) water, until it reache halfway up the sides of the remekins. Cover the pan with aluminum foil. Bake the pudding at 325 degrees until just set, about 50 to 55 minutes. Start checking the custards early, they are done when gently shaken, the edges are set and the center is jiggly but not runny. Allow the pudding to cool to room temperature in the water. Refrigerate the pudding for several hours or overnight before serving. The pudding will keep its dark color if refrigerated uncovered. It will taste no different but will look lighter if you cover it, which you should do (after it has cooled completely) if you have any strong flavored foods in your refrigerator. Can be refrigerated for 2 to 3 days. * Note: the alcohol can be omitted if desired.
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6 Servings
Pudding American
Bake cream milk Sugar egg yolks brown sugar vanilla whisky Snacks Desserts Pudding American Winter Comforting
2 cups am
1 cup k
3/4 cup ar
8 yolks
1/4 cup wn sugar
1 teaspoon illa
3/4 teaspoon t
2 1/2 tablespoons scotch (preferably a strong single malt), burbon, or ndy*
Preheat oven to 325 degrees F. Combine the cream and milk in a heavy-based saucepan and heat until just under a boil. While cream is heating, place sugar in a heavy-based saucepan and cook until sugar turns a medium amber. Tilt and swirl the pan until all sugar dissolves. Remove from heat and add the cream slowly and be careful because it will bubble up and give off a great deal of steam. Place the pan back on the burner and dissolve any bits of caramel. In a bowl, whisk together the egg yolks, brown sugar, vanilla, salt and Scotch. Temper the eggs with a portion of hot caramel cream. Whisk in the remaining cream. Strain the custard through a sieve into a pitcher and divide between 6 6- to 8-ounce ramekins or custard cups. Place the filled ramekins in a shallow roasting pan and place the pan on a lower oven shelf. Make a hot water bath by filling the roasting pan with hot (near boiling) water, until it reache halfway up the sides of the remekins. Cover the pan with aluminum foil. Bake the pudding at 325 degrees until just set, about 50 to 55 minutes. Start checking the custards early, they are done when gently shaken, the edges are set and the center is jiggly but not runny. Allow the pudding to cool to room temperature in the water. Refrigerate the pudding for several hours or overnight before serving. The pudding will keep its dark color if refrigerated uncovered. It will taste no different but will look lighter if you cover it, which you should do (after it has cooled completely) if you have any strong flavored foods in your refrigerator. Can be refrigerated for 2 to 3 days. * Note: the alcohol can be omitted if desired.
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Baked Shrimp Scampi
6 Servings
Shrimp Italian
Appetizers Seafood Bake Shrimp Italian
2 pounds (12 to 15 per pound) imp in the shell
3 tablespoons good ve oil
2 tablespoons dry te wine
Kosher salt and freshly ground ck pepper
12 tablespoons (1 1/2 sticks) unsalted ter, at room temperature
4 teaspoons minced lic (4 cloves)
1/4 cup minced llots
3 tablespoons minced fresh sley leaves
1 teaspoon minced fresh emary leaves
1/4 teaspoon crushed pepper flakes
1 teaspoon grated on zest
2 tablespoons freshly squeezed on juice
1 extra-large yolk
2/3 cup ko (Japanese dried bread flakes)
on wedges
Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
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Shrimp Italian
Appetizers Seafood Bake Shrimp Italian
2 pounds (12 to 15 per pound) imp in the shell
3 tablespoons good ve oil
2 tablespoons dry te wine
Kosher salt and freshly ground ck pepper
12 tablespoons (1 1/2 sticks) unsalted ter, at room temperature
4 teaspoons minced lic (4 cloves)
1/4 cup minced llots
3 tablespoons minced fresh sley leaves
1 teaspoon minced fresh emary leaves
1/4 teaspoon crushed pepper flakes
1 teaspoon grated on zest
2 tablespoons freshly squeezed on juice
1 extra-large yolk
2/3 cup ko (Japanese dried bread flakes)
on wedges
Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
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Baked Ziti
12 Servings
Pasta American
Kid Friendly Winter Fall Bake Main Dish Pasta American
1 pound Ziti ta- dry
1 medium on chopped
1 pound und beef
2 26 oz jarred ghetti Sauce
6 ounces volone cheese sliced
1 1/2 cup r cream
1 cup zarella shredded
1/4 cup mesan cheese grated
Preheat oven to 350 degrees. Butter/grease a 9 x 13 inch baking dish. Brown ground beef and chopped onion. Drain Add spaghetti sauce to ground beef mixure and simmer while preparing pasta (15 minutes). Prepare pasta according to package while sauce mixture simmers. I salt the water used to boil the pasta. Drain pasta. Layer as follows in the prepared 9 x 13 baking dish 1/2 of the prepared Ziti provolone cheese spread sour cream over the top of provolone cheese. Spreading sour cream is easier if provolone is given a chance to melt a bit on top of the hot pasta. 1/2 of the spaghetti sauce mixture remaining Ziti pasta mozzarella cheese remaining spaghetti sauce Top with Parmesan cheese. Cover with foil and bake 30 minutes or until bubbly. Uncover and bake an additional 5 minutes. Enjoy
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Pasta American
Kid Friendly Winter Fall Bake Main Dish Pasta American
1 pound Ziti ta- dry
1 medium on chopped
1 pound und beef
2 26 oz jarred ghetti Sauce
6 ounces volone cheese sliced
1 1/2 cup r cream
1 cup zarella shredded
1/4 cup mesan cheese grated
Preheat oven to 350 degrees. Butter/grease a 9 x 13 inch baking dish. Brown ground beef and chopped onion. Drain Add spaghetti sauce to ground beef mixure and simmer while preparing pasta (15 minutes). Prepare pasta according to package while sauce mixture simmers. I salt the water used to boil the pasta. Drain pasta. Layer as follows in the prepared 9 x 13 baking dish 1/2 of the prepared Ziti provolone cheese spread sour cream over the top of provolone cheese. Spreading sour cream is easier if provolone is given a chance to melt a bit on top of the hot pasta. 1/2 of the spaghetti sauce mixture remaining Ziti pasta mozzarella cheese remaining spaghetti sauce Top with Parmesan cheese. Cover with foil and bake 30 minutes or until bubbly. Uncover and bake an additional 5 minutes. Enjoy
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Baked Ham Slice
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4 Servings
Ham American
Picnics Quick Bake Main Dish Ham American
1 center cut slice (about 1/2 in)
3 eapple slices
1/4 cup wn sugar optional
1/2 cup malt beverage
Preheat oven to 425 degrees F. Place ham on baking dish. Place pineapple over ham and sprinkle brown sugar on top. Add malt beverage. Cover with aluminum foil. Bake for about 20 minutes or until internal temperature reads 145 degrees F Serve with scalloped potatoes and vegetables.
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4 Servings
Ham American
Picnics Quick Bake Main Dish Ham American
1 center cut slice (about 1/2 in)
3 eapple slices
1/4 cup wn sugar optional
1/2 cup malt beverage
Preheat oven to 425 degrees F. Place ham on baking dish. Place pineapple over ham and sprinkle brown sugar on top. Add malt beverage. Cover with aluminum foil. Bake for about 20 minutes or until internal temperature reads 145 degrees F Serve with scalloped potatoes and vegetables.
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Baked Glazed Ham
All the nooks and crannies of this perfect ham will be filled with tasty glaze and pineapple. What a simple main dish for any special occasion.
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Blackend Baked Tilapia
4 Servings
Tilapia Seafood
tilapia blackend Baked Tilapia Seafood
4 -6 apia
2 Tbls. rika
2 tsp t
2 tsp lemon per
1.5 tsp lic powder
1.5 tsp ground pepper
1.5 tsp. dried crushed il
1 tsp. on powder
1 tsp. dried me
1 c. unsalted ter melted
Preheat Oven at 350. Mix all seasonings in a bowl. Dip fillets in melted butter and coat with seasonings. Put in a glass baking dish and cook until fish is easily flaky with a fork. Or if wanting to pan fry Heat iron skillet on high 5 minutes. Mix all seasonings in a bowl. Dip fillets in melted butter and coat with seasonings. Place fillets in hot skillet and cook 2 minutes on each side.
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Tilapia Seafood
tilapia blackend Baked Tilapia Seafood
4 -6 apia
2 Tbls. rika
2 tsp t
2 tsp lemon per
1.5 tsp lic powder
1.5 tsp ground pepper
1.5 tsp. dried crushed il
1 tsp. on powder
1 tsp. dried me
1 c. unsalted ter melted
Preheat Oven at 350. Mix all seasonings in a bowl. Dip fillets in melted butter and coat with seasonings. Put in a glass baking dish and cook until fish is easily flaky with a fork. Or if wanting to pan fry Heat iron skillet on high 5 minutes. Mix all seasonings in a bowl. Dip fillets in melted butter and coat with seasonings. Place fillets in hot skillet and cook 2 minutes on each side.
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Baked Stuffed Artichokes
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4 Servings
Artichoke Italian
Vegetarian Meatless Summer Spring Bake Advance Main Dish Artichoke Italian
4 large ichokes
1 pound hrooms coarsely chopped
4 tablespoons ter
2 tablespoon ve oil
1/2 cup on diced
4 cloves lic minced
2 teaspoon on juice
1 teaspoon dried gano
1 teaspoon dried il
1/2 teaspoon t
1/4 cup dry te wine
1/4 teaspoon crushed pepper flakes
4 tablespoons fresh sley minced
1 1/2 cups breadcrumbs (fresh and soft)
1/2 cup mesan cheese grated
2 teaspoons ve oil or melted butter for drizzling over stuffing and leaves, more or
2 on cut into 8 wedges for serving (more or less to taste)
Prepare (trim) artichokes. For great instructions online for how to do this, see: http://veganyumyum.com/2007/12/artichokes-with-sundried-tomato-and-marjoram-stuffing/ Steam the artichokes: place artichokes in a dutch oven or other nonreactive cookware deep enough to place the artichokes in (standing up on their bases - make sure they won't fall over) while the pot is covered. Do not use uncoated cast iron or aluminim - it will discolor the artichokes. The best choices are an enamel-coated cast-iron, stainless steel, and glass. Place about an inch or an inch-and-a-half of water in the bottom of the pan, bring to a boil, lower the heat, cover, and cook for about 30-45 minutes, until the leaves pull away easily. Preheat oven to 350 degrees about 30 minutes after the artichokes start cooking (or however long your oven needs to heat up - it will take about 10 minutes to stuff the artichokes). While the artichokes are cooking, heat butter and oil over medium heat in a large skillet. Add onion and garlic and cook until soft. Add sliced mushrooms, lemon juice, red pepper flakes, oregano, basil and salt. Cook until liquid rendered from mushrooms dissipates. Add wine and cook mushrooms until wine is absorbed. Remove from heat and stir in parsley, breadcrumbs and cheese. Stuff mushroom mixture into artichokes, but do not pack. Most of the stuffing should be in the center of the artichoke, with small amounts tucked in gently between the leaves. Place stuffed artichokes into a lightly greased baking pan, just large enough to hold artichokes. (Artichokes should stand upright and not be allowed to fall over.) Drizzle olive oil or melted butter over stuffing and leaves. (Can be made and refrigerated up to 2 days in advance up this point. Bring to room temperature before baking.) Bake for 20 minutes, or until heated through. Serve with plenty of lemon wedges - drizzling the artichoke with lemon oil as you eat really rounds out the flavor. Makes four servings. Note: Make sure there is a place for everybody to put the leaves after they eat the tender portion at the base of each leaf - either one large bowl in the center of the table, or individual bowls for each person. Recipe (slightly changed) from the Peninsula Clarion (Kenai Peninsula Newspaper), March 25, 2009 http://www.peninsulaclarion.com/stories/032509/foo_281024491.shtml
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4 Servings
Artichoke Italian
Vegetarian Meatless Summer Spring Bake Advance Main Dish Artichoke Italian
4 large ichokes
1 pound hrooms coarsely chopped
4 tablespoons ter
2 tablespoon ve oil
1/2 cup on diced
4 cloves lic minced
2 teaspoon on juice
1 teaspoon dried gano
1 teaspoon dried il
1/2 teaspoon t
1/4 cup dry te wine
1/4 teaspoon crushed pepper flakes
4 tablespoons fresh sley minced
1 1/2 cups breadcrumbs (fresh and soft)
1/2 cup mesan cheese grated
2 teaspoons ve oil or melted butter for drizzling over stuffing and leaves, more or
2 on cut into 8 wedges for serving (more or less to taste)
Prepare (trim) artichokes. For great instructions online for how to do this, see: http://veganyumyum.com/2007/12/artichokes-with-sundried-tomato-and-marjoram-stuffing/ Steam the artichokes: place artichokes in a dutch oven or other nonreactive cookware deep enough to place the artichokes in (standing up on their bases - make sure they won't fall over) while the pot is covered. Do not use uncoated cast iron or aluminim - it will discolor the artichokes. The best choices are an enamel-coated cast-iron, stainless steel, and glass. Place about an inch or an inch-and-a-half of water in the bottom of the pan, bring to a boil, lower the heat, cover, and cook for about 30-45 minutes, until the leaves pull away easily. Preheat oven to 350 degrees about 30 minutes after the artichokes start cooking (or however long your oven needs to heat up - it will take about 10 minutes to stuff the artichokes). While the artichokes are cooking, heat butter and oil over medium heat in a large skillet. Add onion and garlic and cook until soft. Add sliced mushrooms, lemon juice, red pepper flakes, oregano, basil and salt. Cook until liquid rendered from mushrooms dissipates. Add wine and cook mushrooms until wine is absorbed. Remove from heat and stir in parsley, breadcrumbs and cheese. Stuff mushroom mixture into artichokes, but do not pack. Most of the stuffing should be in the center of the artichoke, with small amounts tucked in gently between the leaves. Place stuffed artichokes into a lightly greased baking pan, just large enough to hold artichokes. (Artichokes should stand upright and not be allowed to fall over.) Drizzle olive oil or melted butter over stuffing and leaves. (Can be made and refrigerated up to 2 days in advance up this point. Bring to room temperature before baking.) Bake for 20 minutes, or until heated through. Serve with plenty of lemon wedges - drizzling the artichoke with lemon oil as you eat really rounds out the flavor. Makes four servings. Note: Make sure there is a place for everybody to put the leaves after they eat the tender portion at the base of each leaf - either one large bowl in the center of the table, or individual bowls for each person. Recipe (slightly changed) from the Peninsula Clarion (Kenai Peninsula Newspaper), March 25, 2009 http://www.peninsulaclarion.com/stories/032509/foo_281024491.shtml
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Twice Baked Potato Pie
These twice baked potatoes make a hearty addition to any meal. The sage sausage is what really adds the heartiness to this traditional side dish.
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Baked Potato Soup
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8 Servings
Potato
American
Winter Fall Soup American Potato Lunch
4 large Baking atoes
2/3 cup ter
2/3 cup ur
6 cup k
1 h Salt to taste
1 dash per to taste
4 each llion chopped, divided
12 slices on cooked, crumbled
1 1/4 cup ddar shredded
8 ounce r cream
Bake potatoes. Cool. Scoop out pulp and set aside. Discard skins. Melt butter over low heat and add flour. Add milk, until thick. Add potato pulp, salt, pepper, 2 tablespoons of green onion, 1/2 cup of crumbled bacon and cup cheese. Cook until throughly heated; stir in sour cream and heat through. Serve with remaining green onions, bacon and 1/4 cup greese as garnish. Recipe By : jonrob19~~at;idir.net Posted to MC-Recipe Digest V1 #221 Date: Thu, 19 Sep 1996 18:44:11 -465800 From: Terry Pogue ~~lttpogue~~at;IDS2.IDSONLINE.COM and gt;
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8 Servings
Potato
American
Winter Fall Soup American Potato Lunch
4 large Baking atoes
2/3 cup ter
2/3 cup ur
6 cup k
1 h Salt to taste
1 dash per to taste
4 each llion chopped, divided
12 slices on cooked, crumbled
1 1/4 cup ddar shredded
8 ounce r cream
Bake potatoes. Cool. Scoop out pulp and set aside. Discard skins. Melt butter over low heat and add flour. Add milk, until thick. Add potato pulp, salt, pepper, 2 tablespoons of green onion, 1/2 cup of crumbled bacon and cup cheese. Cook until throughly heated; stir in sour cream and heat through. Serve with remaining green onions, bacon and 1/4 cup greese as garnish. Recipe By : jonrob19~~at;idir.net Posted to MC-Recipe Digest V1 #221 Date: Thu, 19 Sep 1996 18:44:11 -465800 From: Terry Pogue ~~lttpogue~~at;IDS2.IDSONLINE.COM and gt;
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Baked Cod and Coconut Curry
4 Servings
Cod
Fusion
Mild Curry Dairy Free Gluten Free Cod Fusion
2 lbs partially thawed cod lets
2 bags frozen organic cubed ternut squash from Whole F
1 can organic onut milk
1 large yellow anic onion chopped
4 cloves fresh anic garlic minced
1 tsp or more namon
1 1/2 tsp or more yellow ry powder
1/2 cup or more raw e nuts
1/2 tsp or more t
1/4 tsp or more coarse und pepper
4 Tbs ve oil
Line a 9 x 12 pan with tinfoil. Add a little olive oil to the pan. Place the partially thawed cod fillets in pan and surround with the frozen cubed butternut squash. Add salt and pepper; set aside. Saute the chopped onion and minced garlic in a little olive oil. When onions are soft add the cinnamon and curry powder; then mix in the coconut milk. Pour the mixture on top of the cod and squash. Add the pine nuts. Bake in preheated 375 degree oven for around 40 minutes.
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Cod
Fusion
Mild Curry Dairy Free Gluten Free Cod Fusion
2 lbs partially thawed cod lets
2 bags frozen organic cubed ternut squash from Whole F
1 can organic onut milk
1 large yellow anic onion chopped
4 cloves fresh anic garlic minced
1 tsp or more namon
1 1/2 tsp or more yellow ry powder
1/2 cup or more raw e nuts
1/2 tsp or more t
1/4 tsp or more coarse und pepper
4 Tbs ve oil
Line a 9 x 12 pan with tinfoil. Add a little olive oil to the pan. Place the partially thawed cod fillets in pan and surround with the frozen cubed butternut squash. Add salt and pepper; set aside. Saute the chopped onion and minced garlic in a little olive oil. When onions are soft add the cinnamon and curry powder; then mix in the coconut milk. Pour the mixture on top of the cod and squash. Add the pine nuts. Bake in preheated 375 degree oven for around 40 minutes.
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Loaded Baked Potato Soup
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8 Servings
Potato
Soup
Potato Cream Cheese Soup Filling Appetizer
1 qt Heavy am
1 qt cken Broth
10 pieces on
4 Russet atoes peeled and diced, set in water to prevent them from browning
4 Russet atoes baked; peeled and diced
1/3 cup Chives or en Onion
1 cups Finely Shredded ddar Cheese
2 tbsp ter
1 tsp lic minced
1 tsp t
1 tsp per
1 r Cream for garnish
Slice the bacon strips in half length-wise and dice into bite size portions. Place the bacon, butter, salt and garlic in a soup pot on low heat. And let the bacon lightly fry for 5-7 minutes. Add 1/2 qt heavy cream and 1 qt chicken broth. Increase the heat to medium and once it starts to simmer add in the UNBAKED peeled and diced potatoes. Simmer for about 25 minutes on medium heat until reduced by half. Add the chives, BAKED peeled and diced potatoes, and remaining 1/2 qt of heavy cream. Simmer for an additional 20 minutes. Remove from heat and slowly add the shredded cheddar while stirring constantly.
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8 Servings
Potato
Soup
Potato Cream Cheese Soup Filling Appetizer
1 qt Heavy am
1 qt cken Broth
10 pieces on
4 Russet atoes peeled and diced, set in water to prevent them from browning
4 Russet atoes baked; peeled and diced
1/3 cup Chives or en Onion
1 cups Finely Shredded ddar Cheese
2 tbsp ter
1 tsp lic minced
1 tsp t
1 tsp per
1 r Cream for garnish
Slice the bacon strips in half length-wise and dice into bite size portions. Place the bacon, butter, salt and garlic in a soup pot on low heat. And let the bacon lightly fry for 5-7 minutes. Add 1/2 qt heavy cream and 1 qt chicken broth. Increase the heat to medium and once it starts to simmer add in the UNBAKED peeled and diced potatoes. Simmer for about 25 minutes on medium heat until reduced by half. Add the chives, BAKED peeled and diced potatoes, and remaining 1/2 qt of heavy cream. Simmer for an additional 20 minutes. Remove from heat and slowly add the shredded cheddar while stirring constantly.
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Baked spinach casserole
4 Servings
Spinach
American
spinach Spicy Corn main dish Hot Family Favorites Spinach American
1 packet frozen nach
1 on
2 cloves lic
0.5 cups corn OR hrooms
2 cups k
2 tbsp ur
1 salt pepper, chup, hot sauce
0.5 cup elbow macaroni
1 cup ted cheese of choice
1 tbsp ter
In a little butter fry onions and garlic. When brown add spinach, corn or mushrooms,salt pepper sauces and 1/2 cup water. While the spinach is cooking mix the flour with 1/2 cup milk and keep aside. When cooked add the rest of the milk and bring to boil. Lower flame and add cheese and the milk flour mixture stirring continuously.The sauce will thicken as it boils. Keep stirring till it leaves the sides. Pour onto an ovenproof dish. Cover with thin sliced tomatoes (if you want) and cheese. Bake for 30 mins at 350 degrees.
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Spinach
American
spinach Spicy Corn main dish Hot Family Favorites Spinach American
1 packet frozen nach
1 on
2 cloves lic
0.5 cups corn OR hrooms
2 cups k
2 tbsp ur
1 salt pepper, chup, hot sauce
0.5 cup elbow macaroni
1 cup ted cheese of choice
1 tbsp ter
In a little butter fry onions and garlic. When brown add spinach, corn or mushrooms,salt pepper sauces and 1/2 cup water. While the spinach is cooking mix the flour with 1/2 cup milk and keep aside. When cooked add the rest of the milk and bring to boil. Lower flame and add cheese and the milk flour mixture stirring continuously.The sauce will thicken as it boils. Keep stirring till it leaves the sides. Pour onto an ovenproof dish. Cover with thin sliced tomatoes (if you want) and cheese. Bake for 30 mins at 350 degrees.
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Baked Stuffed Flounder
6 Servings
Seafood-Other
American
Bake Liked Main Dish American Seafood-Other Dinner
2 tablespoons unsalted ter
1 medium on chopped
1/2 teaspoon her salt plus extra for the sweat and for seasoning fillets
1 clove lic minced
1 10 oz. Frozen nach thawed and squeezed dry
1 on, zested
1/4 teaspoon freshly ground black per plus extra for seasoning fillets
2 tablespoons chopped fresh sley leaves
1 cup heavy am
1/4 cup te wine
10 ounces ddar grated
1 1/2 lbs to 2 pounds flounder lets
3 cups leftover cooked e
Preheat the oven to 350 degrees F. In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm. Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm. If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
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Seafood-Other
American
Bake Liked Main Dish American Seafood-Other Dinner
2 tablespoons unsalted ter
1 medium on chopped
1/2 teaspoon her salt plus extra for the sweat and for seasoning fillets
1 clove lic minced
1 10 oz. Frozen nach thawed and squeezed dry
1 on, zested
1/4 teaspoon freshly ground black per plus extra for seasoning fillets
2 tablespoons chopped fresh sley leaves
1 cup heavy am
1/4 cup te wine
10 ounces ddar grated
1 1/2 lbs to 2 pounds flounder lets
3 cups leftover cooked e
Preheat the oven to 350 degrees F. In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm. Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm. If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
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Country Baked Potato Soup
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10 Servings
Potato
American
Main Dish Soup Comfort Food American Potato Dinner Lunch
4 large Russett Baking ato's
2/3 cup ter
1/2 cup -Purpose Flour
2 teaspoons t
1 tablespoon te Pepper
8 cups k
1 cup r Cream
1/4 cup thinly sliced en onions
1/2 pound on cooked and crumbled
1 cup shredded cheese for topping
Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese, and get ready to say WOW!.
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10 Servings
Potato
American
Main Dish Soup Comfort Food American Potato Dinner Lunch
4 large Russett Baking ato's
2/3 cup ter
1/2 cup -Purpose Flour
2 teaspoons t
1 tablespoon te Pepper
8 cups k
1 cup r Cream
1/4 cup thinly sliced en onions
1/2 pound on cooked and crumbled
1 cup shredded cheese for topping
Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese, and get ready to say WOW!.
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Baked Potato Soup
4 Servings
Potato
American
Soup Quick Winter Potato American
4 large Baking atoes
2/3 cup ter
2/3 cup All purpose ur
6 cups k
3/4 teaspoon t
1/2 teaspoon per
4 en onions chopped, optional
12 slices on cooked, crumbled
1 1/4 cup ddar cheese shredded
8 ounces r cream
Bake, peel, and mash up potatoes. Melt butter, mix in flour, stirring until smooth, then cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring often, until thickened and bubbly. Add potatoes, salt, pepper, 2 tablespoons of green onion, 1/2 cup bacon and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk for desired consistency, if necessary. Add more salt and pepper to desired taste. Serve topped with bacon, cheese, and green onions. I usually cook more bacon than this calls for so that I have more to use as a topping.
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Potato
American
Soup Quick Winter Potato American
4 large Baking atoes
2/3 cup ter
2/3 cup All purpose ur
6 cups k
3/4 teaspoon t
1/2 teaspoon per
4 en onions chopped, optional
12 slices on cooked, crumbled
1 1/4 cup ddar cheese shredded
8 ounces r cream
Bake, peel, and mash up potatoes. Melt butter, mix in flour, stirring until smooth, then cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring often, until thickened and bubbly. Add potatoes, salt, pepper, 2 tablespoons of green onion, 1/2 cup bacon and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk for desired consistency, if necessary. Add more salt and pepper to desired taste. Serve topped with bacon, cheese, and green onions. I usually cook more bacon than this calls for so that I have more to use as a topping.
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Spicy Baked Salmon
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2 Servings
Salmon
Uncategorized
Grill Bake Main Dish Salmon Dinner
500 grams mon filets
1 clove lic
2 tablespoons on minced
1 1/2 teaspoons per freshly ground
3/4 teaspooons rika
1/4 teaspoon enne
3/4 teaspoon Dried me
1/4 teaspoon t
1 1/2 tablespoons ve oil
Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 - 40 minutes depending on the thickness of the salmon. If you're grilling it, do so over high heat for 10 - 15 minutes depending on thickness. Do not turn the salmon over.
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2 Servings
Salmon
Uncategorized
Grill Bake Main Dish Salmon Dinner
500 grams mon filets
1 clove lic
2 tablespoons on minced
1 1/2 teaspoons per freshly ground
3/4 teaspooons rika
1/4 teaspoon enne
3/4 teaspoon Dried me
1/4 teaspoon t
1 1/2 tablespoons ve oil
Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 - 40 minutes depending on the thickness of the salmon. If you're grilling it, do so over high heat for 10 - 15 minutes depending on thickness. Do not turn the salmon over.
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Baked Corn Casserole
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8 Servings
Corn
American-South
Side Dish Vegetables Bake Christmas Fall Thanksgiving Corn American-South
1/4 cup ter melted
2 3 ounce packages am cheese softened
1 11.25 ounce Whole kernel corn ined
1 15 ounce Cream Style Corn unined
1 4 ounce Chopped green chile pers undrained
1 6 ounce French fried ons
Preheat oven to 350 degrees. In a medium bowl, cream together butter and cream cheese. Mix in the two cans of corn, chile peppers, and 1/2 can of French fried onions. Pour mixture into a one quart casserole dish. Bake at 350 degrees for 15 minutes. Remove from oven and sprinkle the remaining French fried onions over the top of the casserole. Return the dish to the oven and bake for an additional 15 minutes or until the onions on top are slightly browned.
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8 Servings
Corn
American-South
Side Dish Vegetables Bake Christmas Fall Thanksgiving Corn American-South
1/4 cup ter melted
2 3 ounce packages am cheese softened
1 11.25 ounce Whole kernel corn ined
1 15 ounce Cream Style Corn unined
1 4 ounce Chopped green chile pers undrained
1 6 ounce French fried ons
Preheat oven to 350 degrees. In a medium bowl, cream together butter and cream cheese. Mix in the two cans of corn, chile peppers, and 1/2 can of French fried onions. Pour mixture into a one quart casserole dish. Bake at 350 degrees for 15 minutes. Remove from oven and sprinkle the remaining French fried onions over the top of the casserole. Return the dish to the oven and bake for an additional 15 minutes or until the onions on top are slightly browned.
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Baked Penne and Smoked Sausage
6 Servings
Sausage
American
Dinner Main Dish Entree Sausage American
1 pkg. (16 oz.) Smoked sage
1 can (10.75 oz.) Cream of ery Soup
2 1/2 cups k
2 1/2 cups (8oz.) uncooked Penne ta
1 cup zarella Cheese
1 1/2 cups French's French Fried Onions ddar
1 cup frozen s
Heat oven to 375F. Cut sausage into 1/4" slices and brown in skillet; drain. Combine soup and milk in 3-qt. casserole. Stir in pasta, sausage, 1/2 cup cheese, 1/2 cup french fried onions and peas. Bake 45 minutes covered tightly with foil. Uncover and top with remaining cheese and onions. Bake 3 minutes until golden. Let stand 5 minutes before serving.
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Sausage
American
Dinner Main Dish Entree Sausage American
1 pkg. (16 oz.) Smoked sage
1 can (10.75 oz.) Cream of ery Soup
2 1/2 cups k
2 1/2 cups (8oz.) uncooked Penne ta
1 cup zarella Cheese
1 1/2 cups French's French Fried Onions ddar
1 cup frozen s
Heat oven to 375F. Cut sausage into 1/4" slices and brown in skillet; drain. Combine soup and milk in 3-qt. casserole. Stir in pasta, sausage, 1/2 cup cheese, 1/2 cup french fried onions and peas. Bake 45 minutes covered tightly with foil. Uncover and top with remaining cheese and onions. Bake 3 minutes until golden. Let stand 5 minutes before serving.
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