Tater Tot Casserole Recipe. This tater tot casserole is perfect for busy nights when you don’t have much time to cook. This casserole consists of cooked ground beef mixed with cream of chicken soup, cheddar cheese, and tater tots. The only real work that is involved in this recipe is browning the meat. You can add additional vegetables if you want such a celery, peas, or carrots. Just throw them in the fry pan with the beef and onion mixture. Ingredients: 1lb ground beef 1 small onion (chopped) 1 (10 ½ ounce) can cream of chicken soup ½ cup milk 1 teaspoon dried oregano 18 ounces tater tots (1/2 of a bag) 2 cups shredded cheddar cheese Cooking Instructions: Step 1: Pre-heat the oven to 375 degrees. Modern Manna recipe / Adam's award-winning potato latkes.
Crash Hot Potatoes. Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. I just tried this side dish last night—it was sent to me by Trish, an Aussie friend/reader, a few weeks ago—and I wound up absolutely loving it.
Created by Australian food writer Jill Dupleix, it’s called “Crash Hot Potatoes” and has soared to the top of my Favorite Side Dishes to Serve With Big Ol’ Hunks of Beef. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! Begin by bringing a pot of salted water to a boil. Oh! Next, generously drizzle olive oil on a sheet pan.
Next, grab some Kosher salt. Garlic Potato Fries. I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort.
When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides. Amish Hash Browns Recipe. Mac & Cheese.
I am *in love* with this simple, no-frills mac and cheese. :) My granny used to make this all the time- she knew it was my favorite and always had it ready whenever I came to visit. :) It’s a delicious quick-and-easy side dish- no fancy or unnecessary ingredients, just pure, unadulterated mac and cheese. :D It’s definitely one of my go-to meals- I almost always have all the ingredients on hand- and the baking time / temp isn’t too picky so I can usually just pop it in the oven with whatever my main dish is. :) The ingredients: noodles, butter, salt, shredded cheese and milk Boil and drain noodles in salted water. Since it’s just the two of us, I boiled 2 cups of penne pasta. Top with plenty of the good stuff- shredded cheese. Repeat layers of noodles, salt, butter and cheese until you run out of noodles.
Now the milk. Bake, uncovered, in a preheated oven for about 30 minutes. Oh, man, it’s so good. :) The perfect complement to any main dish. Speaking of seasonings, I love them. Baked Mashed Potatoes with a Creamy Gruyere Topping. My friend Donna Natale Mason…what can I say other than that Texas is not nearly as colorful without her? She is a vibrant, loud, gorgeous bit of Texas stomping through the snow in Indiana in red cowboy boots. We were debutantes together in Wichita Falls and she keeps threatening to come back to Texas and have a get together where we all wear our (very small sized yet shockingly poufy) deb dresses and eat lots of food and tell raunchy jokes. In the meantime she has given me a very decadent, yet simple recipe that is dear to her heart. You know I have a soft spot for recipes that are truly an embodiment of love. This is part of the note that Donna sent to me: “My sweet Momma made these for me when I was pregnant with my daughter, Molly in 2005.
Hence, I call these Donna’s Good Luck Potatoes. My only other comment on mashed potatoes is that it is important to mash in the butter before you add the milk. Scrub the potatoes and poke several holes in each with a fork. Notes: In closing: Spaghetti with Butter, Parmesan, and Pepper Recipe at Epicurious. Hash-brown casserole | The Wanna be Country Girl. This hash-brown casserole is the perfect side dish. I served it last night with my chicken pot pie to a crowd. It’s cheesy comfort food at its best. The parmesan gives it a tangy flavor, and best of all it’s really easy to fix. Its got five ingredients you mix together and pop it in the oven. Start out by adding 1 – 32 ounce bag of hash-browns to a large mixing bowl. Next add 2 – 10 3/4 ounce cans of cream of potato soup. Followed by 16 ounces of sour cream. Now comes the cheesy part. And 1 cup of fresh grated parmesan cheese.
Next add a good-sized pinch of salt and pepper, and that’s it. Put the mixture into a buttered Pyrex. Run this wonderful concoction into a pre-heated oven at 350′ for 1 hour See…..brown and crunchy. You may wonder why I’ve taken such a close-up picture. It’s because I almost forgot to take a photo at all. Enjoy! The wanna be country girl – Caroline. Crispy Onion Rings Recipe. Potato Rings with Homemade Buttermilk Ranch. If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring. You have a light and crispy outer coating with a soft potato and caramelized onion center…why?
Because we can I guess, who knows…but it’s kind of fun, right?! My boyfriend and his friends have this thing where every super bowl they have a “Deep-Fry Fest” where, well they deep fry everything; so if you’re anything like my boyfriend you now have another “Deep Fry Fest” recipe to use! Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all. Finally, since ranch is pretty much good with anything it only seemed natural to pair these savory, fried treats with a quick and easy homemade ranch sauce.
Enjoy! Directions: 1. Creamy Macaroni and Cheese. A creamy macaroni and cheese recipe that will satisfy both young and old made with Kerrygold cheese and butter from grass-fed cows. This mac and cheese reheats beautifully the next day with just a bit of milk or cream stirred in. Ole pointed out a few weeks ago that our children were growing up with a different food experience than either one of us had.
Things like peanut butter and jelly sandwiches, mac and cheese lunches and daily desserts are not the norm over here. Rather than growing up on lunches made from blue boxes and smeared on sandwich bread, our kids are generally dining on leftover fried rice, sandwiches made from leftover meat and a variety of soups and pastas, which do, in fact, include macaroni and cheese every so often.So, when our Costco recently started stocking their shelves with Kerrygold products, I felt inclined to share one of my favorite macaroni and cheese recipes with you. The secret to this mac and cheese is in the farmhouse cheese that goes into the sauce. Camping Recipes - Camp Fire Chili Cheese Fries. Smoky Chipotle Parmesan French Fries | cooking on the weekends. I truly appreciate your visiting my site! If this looks delicious to you, please subscribe for my occasional emails with more great recipes, to the right of this post.
You can also follow what I’m cooking on Facebook, Google+, Pinterest and Twitter. One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce. Spicy, smoky, and oh-so-yummy! This french fry recipe is so flavorful that you really don’t need to dip them in anything. But if you can’t imagine eating fries without a sauce, they’re fabulous with something cool and refreshing, like Raita. Smoky Chipotle Parmesan French Fries Recipe 3-1/2 tablespoons olive oil 1 tablespoon finely chopped chipotle peppers in adobo sauce 2 tablespoons finely grated Parmesan cheese 1 teaspoon smoked paprika 1/2 teaspoon lemon juice 1-1/2 teaspoons sea salt 1-1/3 -pounds Idaho Russet Potatoes Preheat the oven to 425 degrees F. Notes Exactly what are chipotle peppers in adobo sauce?
Bacon hash browns « gourmet traveller. I don’t have time to faff about much with breakfast during the week – perhaps a bowl of granola, a fruit smoothie, or the odd bacon and egg sarnie after a heavy night out. Weekends however are a different matter. B is somewhat of a master with eggs and there’s nothing I like better than lazily poring over the Sunday papers with a plate of his scrambled eggs and smoked salmon on rye or sunny side ups with toulouse sausages and girolles by my side.
Of course we do alternate brunch duty, and on the days I’m behind the stove I may whip up some eggs of my own (baked à la Ottolenghi) or these potato fritters, a popular request. Seriously crunchy and loads tastier than your standard hash brown (you know what they say about bacon). We like to have them on their own with lashings of ketchup, but they also make a great addition to a larger fry-up platter.
Bacon Hash Browns makes 12 Peel and coarsely grate the potatoes and onions and place in a large mixing bowl. Like this: Like Loading... Roasted Garlic Mashed Potatoes Recipe. Parmesan Roasted Potatoes (Gourmet, Unbound) As soon as I got word of Gourmet, Unbound, I began searching on Epicurious for the “perfect” recipe for this December. I was determined to find a good one, since it was the first official month of Gourmet, Unbound. I stumbled across this recipe for Peppermint Patties from the December 2007 issue, and I knew they sounded perfect.
I imagined how beautiful they would look drizzled with chocolate and sprinkled with some crushed peppermint candies. I knew they would look beautiful in glass dishes on my table for Thanksgiving… and my guests would love them! Ok, so you probably figured out by the title of my post that my dreams of beautiful homemade peppermint patties did not work out quite as I had intended. I did not give up easily, either… I tried to make them three separate times. Instead, I found myself searching at the last minute for another recipe… one that was quick, easy, and could be served with pork tenderloin. Overall, I was really happy with how the dish turned out. Recipe: Potato series (3. Spicy wedges) « Forget about the frozen spicy wedges, make your own and you will be rewarded tremendously for a small amount of effort put in. This is great as a side dish, finger food or on its own with some shredded cheddar served on top.
Ingredients (Serves 3) 5 big potatoes (preferably floury type)3 pinches of ground paprika3 pinches of chilli powder3 pinches of dried herbs desired1/2 cup of olive oilcourse ground black pepper Preparation If the skin on the potatoes are still good overall, cut out the bad bits, wash and pat dry. Cut along the potatoes in halves, then cut them in 4-6 wedges (depend on the size of potatoes). Like this: Like Loading... Perfect Thin and Crispy French Fries.
Southern Skillet Corn. Oh my gosh, now here is a gorgeous, delicious vegetable side dish that I absolutely adore. This is one of my mom’s recipes, and I think could eat an entire plate of this buttery corn for dinner. She whipped it up for us this weekend and I knew I had to share it with you guys. What makes this corn so special is that it’s got the best of both worlds. It has that wonderful creamy quality of creamed corn, but the corn itself is still crisp and fresh like it’s straight off the cob. Perfection. Start with six ears of corn. Shuck the corn by peeling off the outer layers. And snap off the husk. Pull any remaining silks off the corn and rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Start in the middle and work your way down. Then flip over to get the other side. Check out these knife skills, getting every last kernel of corn! It was nice to be able to just stand back and photograph this recipe!
Once you’ve cut off all the corn… Two teaspoons of sugar… Don't Make Dad Settle for Boring Potatoes: Hasselback Potatoes | The Family Kitchen. Dad’s going to remember exactly why he loves steak and potatoes when you serve him these. And you (along with the kids, fingers crossed!) Will love them, too. Because of the way they are baked, a nice crunchy crust forms on the bottom. That, along with the soft interior and dollop of sour cream and fresh herbs, and you’ll know the best reason potatoes are the most commonly eaten vegetable in our country. So see you later, french fries! Looking for something fantastic to serve these with? Hasselback Potatoes medium sized potatoes (about 1 per person) 1 clove fresh garlic, very thinly sliced butter coarse salt (sea or kosher) pepper sour cream (optional) dill (optional) fresh chives (optional) 1. 2. 3. 3. 20 Salads Hearty Enough for Tonight’s Dinner10 Ways to Eat Breakfast for Pizza10 Recipes Everyone Should Know How to Make30 Crazy, Wacky, and Useless Kitchen Gadgets25 Healthiest Foods for Under $1.