Ingredients: (depends on what you like in them)
Sliced potatoes
ground beef
onions-sliced or chopped
carrots-sliced
cream of mushroom soup
butter
frozen corn
tin Foil
seasoning ideas:
garlic powder
Tony's
onion powder
salt
pepper
Montreal Steak Seasoning
Directions:
Tear off 18 inches of tinfoil per packet
make ground beef into hamburger patty-place on center of foil
season to taste
cover with potatoes, carrots, corn, etc
season to taste
add on TBSP butter on top and one spoon full of soup
fold sides of foil up pinch and fold together, then roll ends and pinch flat
bake on a cookie sheet lined with tin foil for easy clean up
bake at 350 for 1 hour
Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Sunday, September 22, 2019
Funeral Potatoes
Ingredients:
Lg bag frozen shredded hash brown potatoes
1 cube butter
16 oz. sour cream
2 cans cream of chicken soup
cheddar cheese
salt, pepper, garlic
Directions:
1-melt butter
2-mix butter and hash browns potatoes (season to taste)
3-mix sour cream and cream of chicken soups together-add to potatoes
4-spread into 9x13 baking dish
5-sprinkle with cheese
6-bake at 350 for 35-45 min (until potatoes are soft)
Great served with ham!
Lg bag frozen shredded hash brown potatoes
1 cube butter
16 oz. sour cream
2 cans cream of chicken soup
cheddar cheese
salt, pepper, garlic
Directions:
1-melt butter
2-mix butter and hash browns potatoes (season to taste)
3-mix sour cream and cream of chicken soups together-add to potatoes
4-spread into 9x13 baking dish
5-sprinkle with cheese
6-bake at 350 for 35-45 min (until potatoes are soft)
Great served with ham!
Monday, July 29, 2019
Tender New Potatoes
Baby new or bite size potatoes
butter
Tony Chacheres cajun seasoning or garlic powder or salt and pepper
water
1. Put rack in instant pot.
2. Add one cup of water.
3. Wash potatoes and add to instant pot on top of rack.
4. Manual cook for 8 minutes.
5. Quick release.
6. Drain water, add butter and season to taste.
butter
Tony Chacheres cajun seasoning or garlic powder or salt and pepper
water
1. Put rack in instant pot.
2. Add one cup of water.
3. Wash potatoes and add to instant pot on top of rack.
4. Manual cook for 8 minutes.
5. Quick release.
6. Drain water, add butter and season to taste.
Baked Potato Soup
Ingredients:
2 Tbsp butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14 oz can chicken broth
4 medium baking potatoes (baked)
2 C grated cheddar cheese, divided
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 C sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon (cooked and crumbled), divided
*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. Is usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
Directions:
Melt butter in a stock pot over medium heat. Add garlic and sauté for 30-60 seconds util fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooded spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/2 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with remaining toppings.
2 Tbsp butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14 oz can chicken broth
4 medium baking potatoes (baked)
2 C grated cheddar cheese, divided
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 C sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon (cooked and crumbled), divided
*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. Is usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
Directions:
Melt butter in a stock pot over medium heat. Add garlic and sauté for 30-60 seconds util fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooded spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/2 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with remaining toppings.
Emily Bell Mashed Potatoes
Ingredients:
12 potatoes (1 large pot full)
8 oz cream cheese
1/2 cup butter
1/2 cup milk
1/2 cup cheddar cheese
1-2 garlic cloves minced (or 1 tsp garlic powder)
1 tsp salt
1/2 tsp pepper
Directions:
Peel, dice and boil potatoes till soft.
Drain and return to pot.
Mash potatoes.
Add cream cheese, butter, milk, cheddar cheese, garlic, salt and pepper. Mix together until cheese and butter are melted.
(this is an estimate, depending on how many potatoes you are cooking and what you like, you can add more to taste or consistency)
12 potatoes (1 large pot full)
8 oz cream cheese
1/2 cup butter
1/2 cup milk
1/2 cup cheddar cheese
1-2 garlic cloves minced (or 1 tsp garlic powder)
1 tsp salt
1/2 tsp pepper
Directions:
Peel, dice and boil potatoes till soft.
Drain and return to pot.
Mash potatoes.
Add cream cheese, butter, milk, cheddar cheese, garlic, salt and pepper. Mix together until cheese and butter are melted.
(this is an estimate, depending on how many potatoes you are cooking and what you like, you can add more to taste or consistency)
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