Chicken Bake Casserole #5fix

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 12 ounces meat chicken, chunks
• 1 (32 ounce) package simply potatoes traditional mashed potatoes
• 1 (8 ounce) can carrots
• 1 (8 ounce) can peas
• 1 (12 ounce) can chicken gravy

Recipe

• 1 preheat oven 350 serving 4.
• 2 spray your baking dish.
• 3 spread your simply mashed potatoes in the bottom of 8x12 baking dish.
• 4 lay your chunks of pre cooked chicken over the top.
• 5 then cover with peas and carrots.
• 6 then cover all this with your gravy.
• 7 bake for 20 minutes til heat thru.

Bacon Hash Brown Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 lbs frozen hash browns
• 1 (10 ounce) can low-fat cream of chicken soup
• 1/2 cup margarine
• 2 cups light sour cream
• 8 ounces cheddar cheese, shredded
• 1/2 lb bacon
• salt & pepper, to taste

Recipe

• 1 thaw hash browns for 30 minutes.
• 2 while hash browns are thawing, prepare the bacon: using clean scissors, cut the bacon into thin strips horizontally. fry until crispy or desired doneness. (the scissor method saves the hassle of trying to crumble the bacon after it is cooked.).
• 3 in a large bowl, mix together soup & sour cream & salt and pepper.
• 4 add melted margarine & mix well.
• 5 add the cheese & bacon and then the hash browns. continue mixing until well combined.
• 6 spread mixture into 9 x 13 pan, lightly coated with cooking spray.
• 7 bake for 1 hour at 375 degrees.

Chicken With Mushroom Sauce

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 cup sour cream
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1/4 cup wine or 1/4 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• hot cooked noodles or rice or mashed potatoes

Recipe

• 1 brown chicken on both sides in heated skillet with 2t butter and drain.
• 2 while chicken is browning, combine in medium bowl - soup, sour cream, mushrooms, wine or broth, garlic, salt & pepper to make sauce.
• 3 place browned chicken in greased 11 x 7 x 2 baking dish and pour sauce over chicken.
• 4 bake uncovered at 375°f for 20 minutes or longer for larger chicken breasts, or if you are doubling sauce.
• 5 serve chicken over noodles or rice or whatever you like.
• 6 note: i seasoned my chicken w/salt, fresh pepper and poultry seasoning and browned in about 1/4 c butter which i did not drain (it greased my baking dish.).
• 7 i doubled the sauce because it didn't look like enough to cover all 4 chicken breasts and noodles. rather than canned mushrooms, i used 1 1/2 c fresh because we like 'em better. i used chicken broth rather than wine and 2 garlic cloves rather than powder. i didn't measure my pepper, but i used a lot! i baked it about 35-40 minutes since the sauce was doubled and my chicken pieces were large and thick. we had ours with pasta.

Chicken Baked In A Spinach Cream Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 2 whole chicken breasts (each of the 4 halves sliced into two strips)
• 1 (10 ounce) package frozen chopped spinach, thawed and squeeze to drain
• 1 1/2 cups sour cream
• 1 cup mayonnaise
• 1 (1 ounce) package dry vegetable soup mix or 1 (1 ounce) package onion soup mix
• 1/2 cup onions, finely diced or 1/2 cup sliced green onion
• 1/4 cup parmesan cheese, shredded (optional)

Recipe

• 1 preheat the oven to 350 degrees. add oil to a large fry pan and turn the heat up to med-high. brown each chicken strip until each side is lightly golden brown. remove chicken and place in a 9 x 13 baking dish; set aside.
• 2 in a 2 qt mixing bowl mix the next 5 ingredients until smooth. spoon this cream sauce over the top of the previously browned chicken in the baking dish and smooth it out and then lightly sprinkle the parmesan over the top of the cream sauce (optional).
• 3 place the baking dish in a preheated 350 degree for 20-30 minutes until heated through. serve over pasta or egg noodles or with mashed potatoes on the side.

Bacon Jam And Potato Breakfast Pizza #sp5

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 lb of your favorite pizza dough
• 2 cups simply potatoes® shredded hash browns
• 1 (7 ounce) jar bacon jam (i used skillet bacon spread)
• 3 cups shredded mozzarella cheese, separated in half
• 4 eggs

Recipe

• 1 place a pizza stone in the oven and preheat oven to 500°.
• 2 take potatoes out of bag and place in a colander. rinse and drain well. place potatoes in a clean dish towel and wring dry.
• 3 roll out pizza dough to a 10 - 12" round.
• 4 spread rolled out dough with 2/3 of the bacon jam.
• 5 top jam layer with one and a half cups of cheese.
• 6 top cheese with hash browns.
• 7 spread remaining cheese over hash browns.
• 8 make 4 small depressions in each quadrant of the pizza.
• 9 place 1 egg in each of the depressions.
• 10 dollop remaining bacon jam around top of pizza.
• 11 bake for 12 minutes, until egg is cooked and yolk is runny.
• 12 note: everyone's oven bakes differently. my oven is temperamental and takes longer to bake the eggs. keep an eye on your eggs while they bake and adjust cooking time accordingly.

Cheese Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 4 chicken bouillon cubes
• 2 1/2 cups potatoes, diced
• 1 cup celery, finely chopped
• 1/2 cup onion, chopped
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 (20 ounce) package california-blend frozen vegetables
• 1 lb velveeta cheese
• mushroom (optional)

Recipe

• 1 boil first five ingredients for 20 minutes.
• 2 add california blend vegetables and boil for 10 minutes.
• 3 add canned soup and cheese and cook until melted.

Corn Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1/2 green bell pepper, chopped
• 1/4 cup butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 8 cups chicken stock
• 1/2 teaspoon dried thyme, crumbled
• 1 bay leaf
• 1 teaspoon salt
• 2 carrots, chopped
• 1 large potato, peeled and cut into cubes the size of corn kernels
• 4 cups corn kernels, fresh or frozen
• 1 cup half-and-half

Recipe

• 1 cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
• 2 add garlic and cook 1 minute.
• 3 add stock, thyme, bay leaf, salt, carrots and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too).
• 4 add fresh corn and simmer 5 minutes.
• 5 discard bay leaf.
• 6 transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree.
• 7 add puree back to the hot soup and heat.
• 8 season to taste.

Continental Frankfurt Bake

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 brown onion, chopped
• 1 garlic clove, crushed
• 6 continental hot dogs, thickly sliced (frankfurts)
• 400 g chopped tomatoes
• 2 tablespoons tomato paste
• 3 desiree potatoes, unpeeled, chopped
• 1 green capsicum, chopped
• 1/2 cup flat leaf parsley, chopped
• 1/3 cup water
• 1 cup grated tasty cheese

Recipe

• 1 preheat oven to 180°c lightly grease an 8-cup capacity heatproof baking dish.
• 2 heat oil in a frying pan over medium heat. add onion. cook for 2 minutes. add garlic. cook for a further 2 minutes or until soft. add frankfurts. cook for 5 minutes or until light golden.
• 3 add tomatoes, tomato paste, potatoes, capsicum, parsley and water. bring to the boil. remove from heat. season with salt and pepper. spoon mixture into dish.
• 4 sprinkle with cheese. bake for 20 minutes or until golden. spoon into bowls. serve.

Corn Chowder

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 large onion, sliced
• 4 tablespoons butter
• 8 ounces kernel corn
• 2 cups potatoes, diced
• 3 cups milk
• 1 cup cooked ham, diced (optional)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons parsley

Recipe

• 1 in a 4 quart sauce pan add butter and onions and brown slightly.
• 2 pour liquid from corn in pan and bring to a boil, and add potatoes.
• 3 cover and simmer for 10 minutes.
• 4 add corn, milk, salt, pepper and simmer for another 10 minutes add parsley and serve.

Corn Chowder

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 4 medium raw potatoes, cubed (with skins)
• 1 medium onion, diced
• 1/2 lb cooked bacon, drained, chopped
• 2 (15 ounce) cans corn, with liquid
• 2 (12 fluid ounce) cans condensed milk
• 1/4 cup flour
• 1/4 cup water
• 1 tablespoon salt
• 1 teaspoon pepper

Recipe

• 1 combine potatoes and onion with just enough water to cover them in a large pot.
• 2 bring to a boil and simmer until potatoes are soft.
• 3 add bacon, corn, condensed milk, salt and pepper, bring to boil.
• 4 for thickening, use a salad dressing shaker (or something similar) and thouroughly mix water and flour until smooth.
• 5 add thickening to pot, bring to low boil and cook for 1 minute.

Bacon Onion Buns

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 1 cup milk
• 1/2 cup unsalted butter
• 1/4 cup sugar
• 1 teaspoon salt
• 1 (1/4 ounce) package yeast
• 1/4 cup warm water
• 2 eggs, beaten
• 4 cups all-purpose flour
• 1 lb bacon, brunoise
• 1 yellow onion, brunoise
• 1/4 lb deli ham, brunoise
• 1 cup idaho russet potato, brunoise, steamed
• 1/2 cup red bell pepper, brunoise
• 1/2 teaspoon black pepper

Recipe

• 1 heat milk, butter, sugar and salt until butter melts; cool. soften yeast in warm water; add to milk mixture with beaten eggs. gradually add flour, mixing to make a soft dough. turn out onto a floured surface and know until smoothand elastic, about 10 minutes. grease a mixing bowl and place dough in it, turning to grease the top. cover and let rise in a warm place until it doubles in size, about an hour.
• 2 saute bacon until fat is rendered. remove bacon and drain. pour off all but a little fat. saute onions and cook until tender. combine onions, bacon, ham, potatoes, bell peppers and pepper; set aside.
• 3 punch down dough; divide in half. roll half of dough to 1/4 inch thickness; cut into 4 ot 5 inch circles. put bacon filling in center; brush edges with water. fold in half and seal edges. place on a greased cookie sheet. repeat until all dough and filling are used. beat 1 egg yolk with a little bit of water. brush on top of buns. cut slits in top, let rise for 20 minutes.
• 4 bake at 375f for 20 to 25 minutes or until golden brown.

Cheese Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 6 cups water
• 4 chicken, boullion cubes
• 2 1/2 cups diced potatoes
• 1 cup celery
• 1 cup onion
• 1 tablespoon minced garlic
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 cook above ingredients 20 minutes (until potatoes are al dente).
• 2 add 1 package of california mix (or 1 cup each of chopped broccoli, chopped carrots, and chopped cauliflower). simmer for another 20 minutes.
• 3 turn heat down as low as possible. then add 2 cans cream of chicken soup, and 1 pound of velveeta cheese. allow cheese to melt, stirring occasionally -- about 20 minutes longer. continue to use low heat after adding soup and cheese. this can stick easily.

Cheese Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 quarts water, bring to a boil
• 4 chicken bouillon cubes
• 2 1/2 cups potatoes, uncooked and diced
• 0.5 (16 ounce) package frozen mixed vegetables (broccoli, carrots, and cauliflower)
• butter
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 lb processed cheese (velveeta)

Recipe

• 1 bring water to a rolling boil.
• 2 add bouillon, potatoes, and veggies to boiling water.
• 3 boil for 8-10 minutes.
• 4 saute onions and celery in a small amount of butter until tender.
• 5 add to boiled veggies.
• 6 add cream of chicken soup and chopped cheese.
• 7 reduce heat, stirring occasionally until the cheese is melted.

Corn Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons salt lamb or 2 tablespoons bacon, diced
• 3 tablespoons onions, chopped
• 1 quart whole milk
• 4 cups russet potatoes, diced
• 2 1/2 cups cream-style corn
• salt and pepper

Recipe

• 1 cook salt lamb (or bacon) slightly. add onion and cook about 10 minutes or until soft and translucent, but not brown.
• 2 add milk and potatoes.
• 3 simmer gently, stirring ocasionally, about 20 minutes or until potatoes are tender.
• 4 add corn, season to taste with salt and pepper, and heat through.
• 5 i highly recommend using only whole milk in this recipe. i have tried using 2% and it just doesn't taste the same. only use cream style corn, not whole kernel, for the same reason.

Chicken With Apricots And Cumin

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons sunflower oil
• 8 chicken thighs
• 1 onion, sliced
• 2 garlic cloves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 300 ml chicken stock
• 3 carrots, halved crossways, then each half into halves
• 1 fennel bulb, halved lengthways, then sliced
• 300 g apricots, stoned and quartered
• salt and pepper
• chopped fennel leaves, from the bulb to garnish or herb fennel, to garnish

Recipe

• 1 heat the oil in a large flameproof casserole and fry the chicken thighs for 5 – 10 minutes, turning occasionally, until golden brown all over. remove from the pan.
• 2 add the onion and garlic to the casserole and fry for 5 minutes or until soft and golden.
• 3 stir in all the spices and fry for 1 minute, then add the stock.
• 4 return the chicken to the casserole together with the carrots and fennel.
• 5 bring to the boil.
• 6 stir well, then cover and simmer gently for 30 minutes or until the chicken is tender. remove the lid. if there is too much liquid, boil to reduce it slightly.
• 7 add the apricots to the casserole and stir gently to mix. simmer over a low heat for a further 5 minutes.
• 8 season to taste with salt and pepper. sprinkle with the fennel leaves and serve with rice or potatoes.

Chicken Basquaise

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (3 lb) chicken thighs or 1 (3 lb) chicken breasts
• 1 tablespoon olive oil
• 1 onion
• 1 garlic clove
• 3 ounces chorizo sausage
• 2/3 cup arborio rice
• 1 1/4 cups dry wine
• 10 cherry tomatoes, halved
• 1 red pepper, sliced
• 1 1/2 cups chicken broth
• 1 teaspoon paprika
• 1 tablespoon black olives
• salt and pepper

Recipe

• 1 put a tablespoon of oil in a medium flameproof casserole and when it is shimmering hot, brown the chicken in the hot oil on both sides.
• 2 while this is happening, peel the onion, slice it in half and then into thick slices.
• 3 peel the garlic and cut into thin slices and cut the chorizo into 1/2 inch slices or small cubes if you bought a chunky one.
• 4 when the chicken is golden brown on both sides remove it to a plate using a slotted spoon. then, add the onion, garlic and chorizo to the hot pan and toss these around. if you want to, add a spot more oil, the onion needs to be tinged brown around the edges.
• 5 add the sliced peppers and continue cooking for 2-3 minutes.
• 6 after that, stir in the rice, followed by the wine, the tomatoes, paprika and the chicken broth as soon as it comes up to simmering point, replace the chicken joints and scatter in the olives.
• 7 put a lid on and turn the heat to its lowest setting and let it cook very gently without stirring or disturbing it for 30-35 minutes.
• 8 serve with a salad or potatoes and steamed greens.

Corn Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large yellow onion, diced
• 1/2 lb bacon, diced
• 2 (10 1/2 ounce) cans cream of mushroom soup (without the water)
• 1 (15 1/4 ounce) can whole kernel corn, with liquid
• 1 (14 3/4 ounce) can creamed corn
• 4 -5 large baking potatoes, cut in 1-inch cubes
• 1 (12 ounce) can evaporated milk
• pepper

Recipe

• 1 place bacon in a skillet and cook all the way through.
• 2 add onions when bacon is almost done, so that you can cook until onions are translucent.
• 3 drain bacon/onions completely and set aside, discarding oil.
• 4 boil potatoes until almost fork tender, and discard water.
• 5 mix all canned ingredients, bacon/onions, pepper to taste and potatoes in a large pot.
• 6 heat until potatoes are fork tender to your liking.
• 7 serve!

Caramelised Roasted Sweet Potatoes

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 sweet potatoes (kumera or yams)
• 1 -2 tablespoon vegetable oil
• finely ground sea salt
• sour cream

Recipe

• 1 preheat oven to 200 degrees c and preheat two baking trays.
• 2 cut the sweet potatoes in half lengthways.
• 3 coat in oil.
• 4 place the potatoes cut-side down on the hot trays, spacing them far apart so they cook faster.
• 5 roast the potatoes for approximately 40 minutes to 1 hour (depending on their size), until the underside is caramelised dark brown.
• 6 serve sprinkled liberally with sea salt and dollops of sour cream.

Corn Chowder

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1/2 lb bacon, preferably uncured turkey bacon
• 1 medium onion, sliced
• 3 medium potatoes, peeled and cubed
• 1 cup water (or enough to cover)
• 3 (15 ounce) cans cream-style corn
• 2 cups nonfat milk or 2 cups evaporated milk
• 1 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 cook bacon in oil until crisp; drain on paper towels, crumble and set aside.
• 2 add onions to drippings, and saute till golden.
• 3 add potatoes and water to cover. bring to a boil, lower heat and simmer about ten minutes or until potatoes are tender.
• 4 add corn, milk, salt and pepper.
• 5 stir in about one-third of the turkey bacon; heat through, stirring occasionally.
• 6 serve with additional crumbled bacon and freshly grated pepper.

Corn Chowder

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 4 slices bacon, diced
• 1 medium onion, chopped
• 1 (10 ounce) can creamed corn
• 1 1/2 cups diced raw potatoes
• 10 ounces condensed cream of mushroom soup
• 3 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 put bacon and onion into a pot and saute together until onion is clear and limp.
• 2 add next 6 ingredients.
• 3 bring to a boil.
• 4 cover and simmer until potato is cooked.

Bacon Leek And Potato Bake

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 14 ounces potatoes
• 150 g leeks
• 70 g bacon
• 1 (54 g) packet cheese sauce
• 70 ml single cream

Recipe

• 1 preheat oven to 190.
• 2 peel and slice the potatoes and leek and parboil for 10-15 minutes.
• 3 cut the bacon into small pieces and dry fry.
• 4 make cheese sauce.
• 5 drain potatoes and leek and put in oven dish, sprinkle the bacon over.
• 6 pour the cheese sauce over then the cream.
• 7 cook for 15 minutes until until top is bubbling and golden.

Corn Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 celery ribs, sliced
• 2 onions, chopped
• 2 potatoes, chopped
• 1 -1 1/2 cup water
• 4 cups corn kernels, scraped off cooked corn on the cob
• 2 cups half-and-half or 2 cups milk or 2 cups light cream, a mix is fine
• fresh parsley
• 4 slices bacon, crisply cooked and diced

Recipe

• 1 in a large pot, cook celery and onions gently in butter for 3 minutes.
• 2 add potatoes. stir for another minute. stir in salt and pepper to taste.
• 3 add water barely to cover; bring to a boil, cover and simmer 15 minutes or until potato pieces are tender.
• 4 cut corn off cobs and add to pot. when water regains a boil, add half and half, milk, or light cream to pot, reduce heat to simmer, cover, and cook 5 minutes more.
• 5 while chowder simmers, distribute parsley and bacon pieces into soup bowls.
• 6 ladle in the soup for a yankee feast!

Caramelised Potatoes

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 500 g baby potatoes
• 75 g dark brown sugar
• 50 g butter
• 1 orange
• salt & pepper
• chopped fresh parsley

Recipe

• 1 boil the potatoes until nearly soft - for 10 - 15 minutes.
• 2 meanwhile, remove the zest from the orange and set that aside; squeeze the orange and retain juice.
• 3 melt the brown sugar in a wok or pan, stirring continuously, then add the butter and orange juice and continue stirring.
• 4 now, add the strained potatoes to the sauce and continue stirring until the sauce becomes caramel.
• 5 serve with the orange zest and parsley scattered on top.

Conkies

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 30
• 1 large dried coconut, grated
• 3/4 lb grated pumpkin
• 1/2 lb grated sweet potato
• 3/4 lb sugar
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon almond essence
• 4 ounces raisins
• 1 cup flour
• 2 cups cornflour or 2 cups cornmeal
• 1 teaspoon salt
• 4 ounces melted butter or 4 ounces margarine
• 2 ounces melted shortening
• 1 cup milk
• banana leaves or plantain leaves, cut in 8 inch squares

Recipe

• 1 mix the coconut, pumpkin, sweet potato, sugar, spices, almond essence, raisins, flour, corn flour, and salt together thoroughly.
• 2 with a wooden spoon, stir in the melted butter, shortening and milk and mix until smooth.
• 3 place 2 heaping tablespoons of the mixture onto each plantain leaf square, fold the edges to make a neat envelope and tie securely.
• 4 steam the conkies on a rack over boiling water in a large saucepan, or in a steamer, for about 1 hour or until they are firm.
• 5 unwrap the conkies and serve on a heated dish.
• 6 note: i may be off on the amount of servings this makes. it's been a while since i made it.

Cheese Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 chicken bouillon cubes
• 1 1/2 quarts water
• 2 1/2 cups cubed potatoes
• 1 1/2 cups sliced carrots
• 1 1/2 cups sliced celery
• 1/2 cup diced onion
• 20 ounces frozen broccoli
• 20 ounces frozen cauliflower
• 2 (10 3/4 ounce) cans campbell's cream of chicken soup
• 1 lb velveeta cheese, cubed

Recipe

• 1 in a large pot combine chicken broth cubes, water, potatoes, carrots, celery and onion.
• 2 cook for 20 minutes.
• 3 add broccoli and cauliflower and cook 10 minutes longer.
• 4 add cream of chicken soup and cheese and cook until cheese melts.

Cheese Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/2 package dry onion soup mix
• 1 can cream of mushroom soup
• cheddar cheese, diced

Recipe

• 1 combine all ingredients in a small sauce pan.
• 2 heat till cheese is melted.
• 3 serve over garden peas, baked or mashed potatoes or meats.

Artichoke Potato Gratin

Total Time: 1 hr 36 mins Preparation Time: 15 mins Cook Time: 1 hr 21 mins

Ingredients

• Servings: 12
• 3 cups grated gruyere cheese (or other cheese of your choice)
• 2 1/2 cups half-and-half cream or 2 1/2 cups cream
• 2 lbs thinly sliced yukon gold potatoes (~4 large potatoes)
• 8 ounces jarred marinated artichoke hearts, drained and coarsely chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground pepper

Recipe

• 1 preheat over to 375 degrees.
• 2 in medium-large pan, add half & half, thyme, salt and pepper; bring to a simmer.
• 3 add sliced potatoes and simmer 10 more minutes.
• 4 add artichokes, bring back to a simmer, and pour entire mixture into 9x13 baking dish. top evenly with cheese.
• 5 bake 45-55 minutes until top is golden and gratin is bubbling.
• 6 let stand 10-15 minutes to set.
• 7 serve.

Chicken With Bacon And Cabbage

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 4 chicken pieces (skin removed if you like)
• 2 tablespoons olive oil
• 2 onions
• 3 garlic cloves (i like lots!)
• 300 g bacon
• 1/2 small head of cabbage, roughly chopped
• 1/2 cup olive
• 2 cups wine
• 2 tablespoons fresh thyme
• salt and pepper

Recipe

• 1 brown the chicken in the olive oil - you can skip this step if you're short on time.
• 2 remove chicken, pour off any excess fat.
• 3 brown the onion.
• 4 add the garlic and bacon and continue to brown.
• 5 add the remaining ingredients.
• 6 top up with water or stock if chicken not covered.
• 7 reduce heat and cook slowly for 1-2 hours.
• 8 stir in the thyme, salt and pepper - be careful with the salt because the bacon and olives are salty.
• 9 you can thicken with corn flour if you like. sometimes i chop up a potato and add with the cabbage to thicken it.
• 10 serve with pasta, rice, potatoes, polenta etc.

Cheese Sauce For Veggies Or Baked Potatoes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1 teaspoon salt
• 1 1/2 cups grated cheese
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon dry mustard
• pepper

Recipe

• 1 melt butter in a sauce pan. mix in flour and cook, making a roux.
• 2 stir in milk slowly and cook until thickened, stirring continuously.
• 3 add the rest of the ingredients, stirring until cheese is melted.
• 4 serve over steamed veggies or baked potatoes.

Corn Chowder

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 4 ounces bacon
• 2 tablespoons olive oil
• 2 cups yellow onions
• 2 tablespoons unsalted butter
• 1/4 cup flour
• 1/2 teaspoon pepper
• 6 cups chicken stock
• 1 lb potato
• 5 cups frozen corn
• 1 cup half-and-half
• 1/4 lb cheddar cheese

Recipe

• 1 cook 4 oz of chopped bacon in 2 tbsp olive oil until brown. remove bacon and reserve.
• 2 add 2 c chopped yellow onions and 2 tbsp unsalted butter and cook until translucent.
• 3 stir in 1/4 c flour and 1/2 tsp black pepper. salt to taste. cook about three minutes.
• 4 add 6 c chicken stock and 1 # diced potatoes. bring to a boil. simmer uncovered 15 minutes.
• 5 add 5 c frozen corn, 1 c half and half, and 1/4 lb sheddar. cook until cheese is melted.
• 6 serve with bacon garnish.

Confetti Scalloped Potatoes

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/2 cup butter
• 1/2 cup onion, chopped
• 1 (16 ounce) package frozen hash browns
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 (10 3/4 ounce) can milk
• 4 ounces cheddar cheese, shredded (1 cup)
• 1 small green pepper, cut into strips
• 2 tablespoons pimiento, chopped
• pepper, to taste
• 1 cup cheese cracker crumb, divided

Recipe

• 1 in a small skillet, melt butter over medium heat.
• 2 saute onion until tender.
• 3 stir in potatoes, soup and milk.
• 4 add cheese, green pepper, pimiento, pepper and half of crumbs.
• 5 pour into a greased shallow casserole dish and top with remaining crumbs.
• 6 bake at 375* for 35-40 minutes.

Corn Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 tablespoons butter, unsalted
• 3 medium onions, diced, raw
• 1 (12 ounce) bag carrots, petite fresh raw
• 5 yukon gold potatoes, peeled and diced
• 1 (28 ounce) bag frozen corn, sweet kernels
• 2 cups hot water
• 2 cups milk
• 1 tablespoon pepper, freshly ground
• 1 teaspoon salt, ground sea salt
• 1/2 cup whipping cream, heavy room temperature
• 2 tablespoons flour

Recipe

• 1 melt butter in large stock pot,on medium high heat.
• 2 add diced onions, stir to coat onions in butter and let saute for 2 minutes.
• 3 add the carrots.
• 4 stir to blend and let saute for another 5 minutes.
• 5 peel and dice the potatoes to about 1 inch pieces then add to the onion/carrot mixture.
• 6 stir in the potatoes.
• 7 add the hot water and stir.
• 8 add the milk and stir.
• 9 add the frozen corn and stir.
• 10 make sure liquid covers potatoes, if not add equal parts milk and hot water.
• 11 cover and stir occasionally on medium heat for 25 minutes.
• 12 mix the flour and whipping cream in a mixing cup and let stand at room temperature while the potatoes cook.
• 13 uncover pot and add the pepper and salt, stir well and make sure potatoes are done, when they are to your liking.
• 14 add flour and whipping cream mixture to soup and stir well to thicken.
• 15 stirring occasionally allow soup to thicken for 15 minutes on medium heat.
• 16 if you like a thinner soup add more milk, or thicker soup allow to cook another 5 minutes.
• 17 enjoy!

Corn Chowder

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 slices bacon
• 1 onion, chopped
• 2 potatoes, peeled and cubed
• 1/2 cup water
• 2 cups milk
• 2 (14 ounce) cans cream-style corn
• 1 (15 ounce) can whole kernel corn
• 1/2 teaspoon salt
• ground black pepper

Recipe

• 1 fry bacon in a dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings.
• 2 crumble bacon and set aside.
• 3 saute onion in reserved drippings until tender; add potatoes and water.
• 4 cover and simmer 15 to 20 minutes or until potatoes are tender.
• 5 stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through.
• 6 sprinkle with crumbled bacon to serve.

Corn Chowder

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 slices bacon, diced
• 3 green onions, thinly sliced ( and light green parts)
• 2 teaspoons fresh thyme leaves
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon flour
• 3 cups fat-free half-and-half (or use whole milk)
• 1 cup chicken stock
• 2 russet potatoes, peeled and cut into a 1/2-inch dice
• 3 cups corn kernels, i've used leftover bbq'd corn and it works great. (from 4-6 ears, fresh or frozen, the carmelization really makes it taste great...)

Recipe

• 1 fry the bacon until browned and crisp, about 5 minutes.
• 2 set bacon aside, spoon off and discard all but 2 tablespoons of the drippings.
• 3 add the green onions, thyme leaves, salt, and pepper. cook til softened.
• 4 sprinkle flour over and stir to make a roux.
• 5 add the half and half, broth, and potatoes. simmer gently until the potatoes are tender, about 15 minutes. (they help thicken the chowder.).
• 6 add the corn and cook for 5 minutes. stir in the reserved bacon.

Confetti Scalloped Potatoes

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 1/2 cup butter
• 1/2 cup chopped yellow onion
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 16 -20 ounces chunk-style frozen hash brown potatoes, thawed
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 1 1/4 cups milk
• 1 small green bell pepper, cut into thin strips
• 1 cup sharp cheddar cheese, grated
• 2 tablespoons chopped pimiento (drained)
• 1 1/4 cups crumbled cheese crackers, divided (i.e., cheese-its, cheese nips, etc.)

Recipe

• 1 preheat oven to 375 degrees f. grease an 11x7" or 9x13" pan and set aside.
• 2 in a medium skillet, melt butter over medium heat. saute onion until tender, about five minutes.
• 3 in a large bowl, combine soup and milk. add potatoes, onions, cheese, peppers, pimentos, salt and pepper, and 1/2 cup of the cracker crumbs.
• 4 pour potato mix into bowl, then top with remaining cracker crumbs. bake for 35-40 minutes or until bubbling.

Chicken Balls With Mushroom Sauce.

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 500 g ground chicken
• 1/4 cup flour
• 3 green onions, chopped
• 1 egg, beaten
• seasoning
• 4 tablespoons oil
• 1 onion, chopped
• 1 clove crushed garlic
• 125 g sliced mushrooms
• 2 slices bacon, chopped
• 1 cup stock or 1 cup wine
• 1 cup thickened cream

Recipe

• 1 combine mince, flour, onions, egg and seasonings in a bowl.
• 2 shape into meatballs and dust with a little extra flour.
• 3 heat half the oil in a pan and brown the meatballs all over.
• 4 remove from the pan.
• 5 in the same pan heat the remaining oil and saute the onion, garlic, mushrooms and bacon until tender.
• 6 pour in the stock, bring to the boil and simmer to reduce the liquid by half.
• 7 stir in the cream and simmer for 10 minutes to thicken the sauce.
• 8 add the meatballs back in and simmer for 10 more minutes.
• 9 serve with rice, pasta, potatoes or steamed vegetables.

Bacon Floddies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 8 ounces potatoes, peeled
• 2 medium onions, peeled
• 6 ounces sliced bacon
• 2 ounces self raising flour
• salt and black pepper
• 2 eggs, beaten
• 4 tablespoons oil or 1 1/2 ounces bacon fat

Recipe

• 1 shred the potatoes, squeeze out any liquid and place in a bowl.
• 2 shred or finely chop the onions and add to the potatoes with the bacon, flour and seasoning.
• 3 mix very well together.
• 4 stir in the eggs.
• 5 heat the oil or bacon fat in a large frying pan.
• 6 put tablespoons of the mixture into the pan and fry steadily for 5-8 minutes, turning once, until golden brown and cooked through.
• 7 drain on kitchen paper and keep hot until ready to serve with sausages and eggs.

Caramelised Potatoes (sukkerbrunede Kartofler)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 1/4 lbs potatoes (1 kg)
• 6 tablespoons sugar (85 g)
• 5 tablespoons butter (75 g)

Recipe

• 1 peel and dice potatoes then add them to a large sauce pan and cover with cold water. bring water to a boil on high heat then reduce to a slow boil for 15 minutes. rinse the potatoes in cold water and drip dry.
• 2 melt the sugar in a frying pan until golden. add the butter and put the potatoes in the mixture when the butter has stopped fizzing. brown the potatoes over a brisk fire while stirring.
• 3 caramelised potatoes are not suitable for re-heating, for then they will not become shiny, but dull and furry.

Bacon Honey Butter Potatoes

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 large potatoes
• 1/4 cup butter (at room temp)
• 1/4 cup honey
• 1 tablespoon green onion (chopped)
• 2 tablespoons bacon bits
• 2 tablespoons oil (for frying)

Recipe

• 1 peel potatoes. dice them into 1/2 inch by 1/2 inch cubes.
• 2 parboil them for about five minutes so they are slightly tender but not falling apart. do not over boil them. drain water.
• 3 heat oil to 350 degrees in a pan.
• 4 fry them to a golden brown ( about 15-20 minutes) stirring occasionally.
• 5 drain on paper towel.
• 6 mix butter, honey, scallions and bacon in a bowl.
• 7 add potatoes and stir. enjoy!

Corn Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 4 scallions, bulbs and green tops chopped and reserved separately
• 1 red bell pepper, chopped
• 2 celery ribs, chopped
• 1 lb boiling potato, peeled and cut into 1/2-inch dice (about 3)
• 4 cups fresh corn kernels (cut from about 8 ears)
• 1 bay leaf
• 1 quart canned low sodium chicken broth or 1 quart homemade stock
• 2 teaspoons salt
• 2 cups milk
• 1/4 teaspoon fresh ground black pepper
• 4 teaspoons sour cream

Recipe

• 1 1. in a large saucepan, melt the butter over moderately low heat. add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. bring to a boil. reduce the heat and simmer, stirring occasionally, for 15 minutes.
• 2 2. in a blender or food processor, puree the remaining 2 cups corn with the milk. stir the puree into the soup along with the black pepper. simmer until the soup thickens slightly, 5 to 10 minutes. remove the bay leaf. stir in the scallion greens. top each serving with a dollop of sour cream, if using.

Chicken With Applejack Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 1/2-3 lbs chicken, cut up for frying
• salt & freshly ground black pepper
• 1 lb potato, peeled
• 2 carrots, about 5 1/2 ounces
• 4 ounces green beans
• 8 small onions, peeled,about 1/2 pound
• 1 zucchini, about 1/4 pound
• 3 tablespoons olive oil, divided
• 1/4 cup calvados or 1/4 cup other applejack or 1/4 cup cognac or 1/4 cup bourbon
• 1 cup fat-free half-and-half

Recipe

• 1 cut peeled potatoes into 1 1/2" cubes; peel carrots and cut in half, cut each half into thirds; trim beans and cut into 1 1/2" lengths; cut peeled onions in half, if larger, cut into quarters; cut zucchini in half lengthwise, then cut each half into quarters.
• 2 sprinkle chicken with salt and pepper; heat 2 t oil in skillet over medium heat; add chicken skin side down and cook 10 minutes until browned on one side.
• 3 place all vegetables except zucchini in salted water and bring to a boil; boil 1 minute and drain.
• 4 when chicken is browned on one side, turn and cook another 5 minutes.
• 5 in another skillet, heat remaining 1 t oil and add drained vegetables and zucchini; add salt and pepper to taste, stir gently and cook about 5 minutes; vegetables should still not be tender.
• 6 add calvados to chicken; cover and simmer 10 minutes; uncover and add half-and-half and vegetables; bring to a boil, adjust seasoning; cover, reduce heat, and simmer 10 minutes more; serve.

Corn Chowder

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 1/2 lb bacon, cooked and crumbled, reserve 2 tbsp bacon fat
• 1 small onion, chopped
• 1 stalk celery, chopped
• 2 tablespoons flour
• 3 1/2 cups milk
• 1/4 teaspoon pepper
• 2 (17 ounce) cans cream-style corn
• 3 cups potatoes, cooked and drained
• parsley (to garnish)
• paprika (to garnish)

Recipe

• 1 saute onion and celery in bacon fat about 2 minutes. remove from heat. stir in flour. cook over medium heat, stirring constantly until mixture is bubbly; remove from heat.
• 2 stir in milk. heat to boiling, stirring constantly.
• 3 boil and stir 1 minute. stir in pepper, corn and potatoes. heat through. stir in bacon.
• 4 sprinkle parsley and paprika on top if desired.

Amazing Whipped Sweet Potatoes

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 10
• 5 medium sweet potatoes
• 2 bananas
• 4 tablespoons honey
• 3 tablespoons half-and-half
• 1/4 cup butter
• kosher salt
• 1/2 cup brown sugar
• 1/2 cup flour
• 2 tablespoons butter
• 1/3 cup pecans, chopped

Recipe

• 1 preheat the oven to 375.
• 2 poke holes in the sweet potatoes with a fork.
• 3 roast the sweet potatoes in the oven for one hour.
• 4 after 40 minutes, poke a few holes in the bananas and place them in the oven to roast with the potatoes.
• 5 remove the bananas and potatoes from oven and set them aside until they are cool enough to handle. (don't turn off the oven!).
• 6 scrape the contents from the bananas into a large bowl.
• 7 peel the sweet potatoes and place them in the bowl.
• 8 add the 1/4 cup of butter, honey, half and half, and a little salt.
• 9 mix the contents of the bowl until they are smooth. you can use a mixer if you like.
• 10 transfer the contents to a baking dish and smooth the top.
• 11 in a small bowl, combine the brown sugar, flour, pecans, and 2 tablespoons of butter with your hands until it forms a crumbly mixture.
• 12 sprinkle evenly over the top of the potato mixture.
• 13 bake for 20 minutes or until the topping is crispy. serve warm.

Cinderella's Royal Table Breakfast Potatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 cups potatoes, diced and cooked
• 1/2 cup onion, diced
• 1/4 cup butter, melted
• 1/2 cup bacon bits, cooked
• 1/2 cup flour
• 3 cups milk
• 1 cup mild cheddar cheese, shredded
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/2 teaspoon salt (optional)

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 dice and cook the potatoes. dice onions.
• 3 in a large skillet, melt butter; add diced onion and saute.
• 4 add bacon and cook for 2 minutes.
• 5 add flour and stir to make a paste; cook for 5 minutes.
• 6 add 3 cups milk. stir until lumps are gone.
• 7 cook mixture 10 minutes and continue stirring.
• 8 add potatoes, cheese, garlic salt, pepper and salt.
• 9 mix until cheese is melted.
• 10 put mixture into a baking dish and bake at 350 degrees fahrenheit for 10 minutes or until hot and top is lightly browned.

Cindy's Simple Cheesy Chicken Chowder

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 cups chicken broth
• 2 cups diced potatoes
• 1 cup diced carrot (optional)
• 1 cup diced celery (optional)
• 1/2 cup diced onion (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups cooked chicken
• 16 ounces processed cheese, like velveeta

Recipe

• 1 cook the veggies in the chicken broth until tender.
• 2 add the chicken until hot.
• 3 slice in the cheese and stir until melted.

Cinderella's Au Gratin Potatoes

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/2 teaspoon kosher salt
• 3 cups whole milk
• 1 cup shredded mild cheddar cheese
• 4 cups diced and cooked potatoes
• 1/2 cup flour
• 1/2 cup cooked bacon, crumbled into bits
• 1/2 cup diced onion
• 1/4 cup melted butter

Recipe

• 1 preheat oven to 350 degrees f.
• 2 put bacon in frying pan and cook until crisp; set aside.
• 3 meanwhile, dice and then cook the potatoes in boiling water for about 8 minutes, or until just barely tender. drain and set aside.
• 4 melt the butter and and saute diced onions over medium heat for about 5 minutes. add the crumbled bacon and cook for 2 more minutes. then add flour and stir to make a paste. cook for 5 minutes, stirring continuously.
• 5 add three cups of milk to the onion mixture, stirring until lumps are gone. cook mixture 10 more minutes and continue stirring. add potatoes, cheese, garlic salt, pepper and kosher salt. mix until cheese is melted.
• 6 bake at 350 degrees f for 10 minutes. (this recipe can also be prepared up through step 5 and refrigerated. when ready to finish, place refrigerated casserole in preheated oven for 15-20 minutes.).

Corn Chowder Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 cups diced potatoes
• 2 cups diced carrots
• 1 cup diced onion
• 3 stalks celery
• 2 cups water
• 1/4 cup flour
• 2 cups milk
• 2 cans creamed corn
• 1/2 cup cheez whiz or 1 can cheddar cheese soup
• bacon, cut into small pieces
• ham, cut into small chunks

Recipe

• 1 combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks.
• 2 i prefer the the cheddar cheese soup in the can, it gives it more flavour.
• 3 simmer until thick.
• 4 i also like to double the recipe.

Buttermilk And Herb Mashed Potatoes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 large yukon gold potatoes, peeled and cut into chunks
• 3 tablespoons butter
• 1 3/4-2 cups low-fat buttermilk
• 1/2-3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 tablespoons snipped chives
• 2 teaspoons finely chopped fresh tarragon
• 1 1/2 tablespoons chopped parsley

Recipe

• 1 in a large pot, boil the potato chunks in salted water over high heat. cook until the potatoes are tender, 10 - 15 minutes. drain.
• 2 return the potatoes to the pot. add the butter and buttermilk and mash well. add in the remaining ingredients and mix/mash to desired smoothness.

Buttermilk And Chive Mashed Potatoes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 7 medium potatoes, peeled and cut in pieces
• 1/4 cup butter
• 3/4 cup buttermilk, about
• 1/4 cup fresh chives, finely cut
• salt and pepper (i used seasoning salt)

Recipe

• 1 in a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes. drain.
• 2 with a mash potatoes, mash the potatoes with the butter. then with an electric mixer, reduce the mixture to a puree with the buttermilk and chive. add salt and pepper.

Corn Chowder

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1/2 cup salted butter
• 3/4 cup sweet onion, chopped
• 1 cup celery, chopped
• 2 cups hot water
• 2 cups raw potatoes, cubed
• 1 quart half-and-half cream
• 3 cups frozen sweet corn
• 3 tablespoons sugar
• 2 1/2 teaspoons kosher salt
• 2 pinches pepper, finely ground
• 3 tablespoons flour

Recipe

• 1 in a big pot melt butter over med heat. simmer onion and celery for about 5 minutes, to soft but not brown.
• 2 add water, potatoes, corn, sugar and pepper. cover and simmer 20-30 minutes, the potatoes should be soft and tender.
• 3 whisk flour into 1 cup of 1/2 & 1/2 stir into soup. add the remaining 3 cups 1/2 & 1/2. simmer 15 more minutes until thickened to creamy.
• 4 adjust seasonings to taste. if you like thicker soup simmer 5 more minutes. if you like thinner soup add in some milk to desired consistincy.

Confetti Seafood Chowder

Total Time: 5 hrs Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 1/2 tablespoons butter (unsalted)
• 1 small yellow onion (finely chopped)
• 3 celery ribs (finely chopped)
• 1 large red bell pepper (seeded and finely chopped)
• 2 medium russet potatoes (peeled & diced)
• 2 cups chicken broth
• 1 bay leaf
• 1/8 teaspoon paprika
• 1 teaspoon thyme (dried)
• 1/4 teaspoon ground black pepper
• 2 teaspoons salt (or to taste)
• 2 cups whole milk
• 1 cup half-and-half
• 2 cups frozen corn kernels (thawed)
• 1 lb seafood (your choice)

Recipe

• 1 heat butter , and add onions and celery & cook, stirring a few times, until the onion is transparent 2-3 minutes. add the bell pepper & cook until it begins to soften, 2-3 minutes longer.
• 2 while the veggies are cooking, put the potatoes in the slow cooker.
• 3 when the veggies are ready, scrape them into the cooker along with any remaining butter. add the broth, bay leaf, paprika, thyme, and black pepper. if the broth is unsalted add 1/2tsp salt. stir the top half of the ingredients very gently, trying not to disturb the potaotes, which she stay submerged. cover and cook on low until the potatoes are fork tender, 5-6 hours.
• 4 add the milk, half-and-half, corn, and seafood and stir to combine. cover and cook on high until the chowder is heated through and the seafood is just cooked through, about 1 hour longer. taste for salt and pepper.
• 5 remove the bay leaf before serving.

Caramelised Walnut And Onion

Total Time: 1 hr 37 mins Preparation Time: 25 mins Cook Time: 1 hr 12 mins

Ingredients

• Servings: 4
• 50 g butter
• 4 potatoes
• 1/2 cup walnuts, chopped
• 1 cup onion, peeled and sliced
• 1 tablespoon sugar
• fresh parsley, for garnishing

Recipe

• 1 scrub, wash and dry 4 potatoes.
• 2 pierce the potatoes all over with a fork.
• 3 bake in a moderately hot oven for 1 hour or until tender.
• 4 a good tip to keep in mind is this:- if you want to bake the potatoes quickly, place them in salt water for 15 minutes before baking.
• 5 pat them dry with a paper napkin and then bake.
• 6 then, carefully chop off the top of each potato.
• 7 scoop out 3/4th of each potato, leaving the skin as it is.
• 8 heat a pan on medium flame.
• 9 add butter.
• 10 allow it to melt.
• 11 add onions, walnuts and sugar.
• 12 stir.
• 13 cook over low flame until the onions are soft.
• 14 add the scooped out potato pulp to the walnut mixture.
• 15 saute for 2 minutes.
• 16 divide the mixture into 4 equal parts.
• 17 spoon the topping onto each baked potato.
• 18 garnish with parsley.
• 19 serve hot.

Corn Chowder

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/2 cup chopped onion
• 2 cups chicken broth, can use veggie broth
• 1 large potato, peeled and diced
• 1 (16 ounce) can cream-style corn
• 1 1/2 cups frozen corn, thawed
• 1/4-1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 teaspoon pepper
• 1 tablespoon parsley, chopped
• 2 cups milk
• 1 egg, slightly beaten

Recipe

• 1 saute onion in butter until golden brown.
• 2 add broth, potato, both types of corn, salt, thyme, pepper and parsley.
• 3 cover and gently simmer until potato is tender (about 15 minutes).
• 4 add the milk and bring just to a boil.
• 5 reduce heat to low.
• 6 place beaten egg in a bowl. add about 1 cup of the chowder to the egg and stir quickly.
• 7 slowly add the egg mixture into the rest of the chowder in the pot, stirring constantly.
• 8 heat through and serve.

Corn Chowder(atk)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 8 ears corn, husks and silk removed
• 3 tablespoons unsalted butter
• 1 onion, chopped fine
• 4 slices bacon, halved lengthwise then cut into 1/4 inch pieces
• 2 teaspoons fresh thyme, minced
• salt and pepper
• 1/4 cup all-purpose flour
• 5 cups water
• 3/4 lb red potatoes, cut into 1/2 inch pieces
• 1 cup half-and-half
• sugar
• 3 tablespoons fresh basil, chopped

Recipe

• 1 using chef’s knife or corn stripper, cut kernels from corn; transfer to bowl and set aside (you should have 5 to 6 cups kernels). holding cobs over second bowl, use back of butter knife to firmly scrape any remaining pulp on cobs into bowl (you should have 2 to 2 1/2 cups pulp). transfer pulp to center of clean kitchen towel set in medium bowl. wrap towel tightly around pulp and squeeze tightly until dry. discard pulp in towel and set corn juice aside (you should have about 2/3 cup juice).
• 2 melt butter in dutch oven over medium heat; add onion, bacon, thyme, 2 teaspoons salt, and 1 teaspoon pepper; cook, stirring frequently, until onion is softened and edges are beginning to brown, 8 to 10 minutes. stir in flour and cook, stirring constantly, for 2 minutes. whisking constantly, gradually add water and bring to boil. add corn kernels and potatoes. return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.
• 3 process 2 cups chowder in blender until smooth, 1 to 2 minutes. return puree to chowder; add half-and-half and return to simmer. remove pot from heat and stir in reserved corn juice. season to taste with salt, pepper, and up to 1 tablespoon sugar. serve, sprinkling with basil.

Corn Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 slices bacon, diced
• 1 large onion, diced
• 1 large potato, diced
• 2 cups water
• 2 (15 ounce) cans whole kernel corn, with liquid
• 1 (12 ounce) can evaporated milk
• 4 tablespoons flour
• 1/2 cup water
• black pepper

Recipe

• 1 in large soup pot, cook bacon until it just begins to brown; add onion and cook until onion is limp and transparent.
• 2 add potatoes and 2 cups water. cook about 20 minutes or until potatoes are done.
• 3 add corn with liquid. remove from heat.
• 4 mix flour in 1/2 cup water to make a paste; slowly stir into the chowder.
• 5 stir in the evaporated milk.
• 6 return to heat and boil for one minute.

Butterflied Lamb With Garlic Butter

Total Time: 5 hrs Preparation Time: 45 mins Cook Time: 4 hrs 15 mins

Ingredients

• Servings: 4
• 2 kg lamb, boned and butterflied
• 1/4 cup parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon, rind of, grated
• 4 cloves garlic, crushed
• 1 teaspoon cracked black pepper
• 90 g butter, softened
• 1/4 cup lemon juice
• 1 kg small potato, halved
• 250 g baby onions or 250 g shallots
• 2 tablespoons olive oil

Recipe

• 1 open lamb out flat, place the fat-side down on a board. using a meat mallet or rolling pin pound the lamb to even thickness.
• 2 combine herbs, rind, garlic, pepper and butter in a small bowl; spread the mixture over the fat-side of the lamb.
• 3 place lamb in a large shallow dish, drizzle the juice over. cover, refrigerate 3 hours or overnight.
• 4 place the potatoes and onions in a large roasting dish; drizzle with oil. bake uncovered, in a moderately hot oven 20 minutes.
• 5 place lamb, fat-side up, over the vegetables in the roasting dish. bake uncovered in moderately hot oven about 40 minutes or until lamb doneness as desired.
• 6 remove the lamb from the dish, cover loosely with foil to keep warm.
• 7 drain the excess juices from the pan, bake potatoes and onions in a very hot oven another 15 minutes or until crisp.
• 8 slice lamb and serve with the vegetables.

20 Minute Spicy Chicken Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 chicken breasts
• 1 red bell pepper
• 1 green bell pepper
• 1 (8 ounce) can corn
• 1 (20 ounce) bag simply potatoes diced potatoes with onion
• 8 ounces chorizo sausage
• 32 ounces chicken broth
• green onion
• cilantro

Recipe

• 1 dice chicken into bite size pcs. small dice the bell peppers.
• 2 in your soup pot, add chicken and peppers to 2 tbsps of vegetable oil. cook chicken until pink color is gone and add chorizo. stir until bits are devolved and red color has permitted the chicken and veg. add bag of simply potatos diced potato and onion. add can of corn. add chicken broth. bring to boil, then turn heat down and cover for 5 minutes. season with a good pinch of salt and pepper.
• 3 top with chopped green onions and cilantro.

Corn Chowder

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 4 ounces bacon, sliced into 1-inch pieces
• 2 tablespoons unsalted butter or 2 tablespoons olive oil
• 2 cups chopped onions
• 3 celery ribs, trimmed and chopped (1 cup)
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 2 cups milk
• 2 large potatoes, peeled and diced
• 4 cups frozen corn kernels, thawed
• 2 -3 tablespoons sugar
• 1 cup half-and-half
• salt and pepper (to taste)
• 1 large red bell pepper, diced
• 3 scallions, trimmed and chopped
• 1 tablespoon fresh cilantro, chopped

Recipe

• 1 in a large stock pot, cook bacon for 5 minutes over medium-high heat until almost crispy. reduce heat to medium-low and add butter or oil, onions and celery. cook, stirring occasionally, for 10 minutes.
• 2 sprinkle with flour and cook, stirring, for another 3 minutes. add chicken stock, milk and potatoes. bring to a simmer over medium-high heat, then reduce heat to medium-low and cook until potatoes are just tender, 12 minutes.
• 3 stir in corn and sugar. remove 2 cups and puree, then add back to pot, or use immersible blender to thicken soup in the pot. stir in half-and-half, and salt and pepper to taste. bring back to a simmer over medium heat, add red pepper and scallions and cook 5 more minutes. garnish with cilantro; serve warm.

Cheese Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 chicken bouillon cubes
• 4 medium potatoes
• 1 (14 -16 ounce) package california-blend frozen vegetables
• 1 (10 ounce) can cream of celery soup
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can cheese soup

Recipe

• 1 peel and cube potatoes.
• 2 place potatoes in a two-quart pan and cook in bouillon liquid.
• 3 when potatoes are tender add california mix, celery soup, chicken soup and cheese soup.
• 4 stir to mix.
• 5 transfer to crockpot and turn on high. heat for 30 minutes.
• 6 or, just turn stove top to medium and let soup simmer/boil for 45 minutes-hour.

Corn Chowder With Bacon And Scallops

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 ounces thickly sliced bacon, coarsely chopped
• 1 large red onion, finely chopped
• 1/4 cup finely chopped celery
• 3 cups frozen corn, thawed
• 3 cups whole milk
• 1 lb red potatoes, scrubbed and cut into 1/2-inch dice
• 1/2 cup heavy cream
• 2 tablespoons minced chives, plus more for garnish
• salt & freshly ground black pepper
• tabasco sauce (to taste)
• 1/2 lb medium sea scallops

Recipe

• 1 in a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. transfer the bacon to paper towels to drain.
• 2 pour off 2 tablespoons of the bacon fat and reserve. add the onion and celery to the pan. cook over low heat until softened, 12 minutes.
• 3 meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk.
• 4 add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes.
• 5 simmer over low heat until the potatoes are tender, about 20 minutes.
• 6 stir in the cream, chives and the reserved bacon. season with salt, pepper and tabasco and keep warm.
• 7 in a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering.
• 8 add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side.
• 9 ladle the soup into bowls; top with the scallops and chives and serve.

Corn Chowder Plain And Simple

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 16 ounces corn, thawed frozen (fresh is even better)
• 3 green onions, finely chopped
• 1 red bell pepper, finely chopped
• 2 potatoes, cubed and cooked
• 1 cup chicken broth
• 3 cups whole milk (2% will give a thinner soup, part cream, richer)
• 2 tablespoons butter
• 3 tablespoons flour
• 1 egg, beaten
• salt
• pepper
• parsley (to garnish) (optional)

Recipe

• 1 place cooked potatoes, corn, green onion, red peppers, chicken broth, 2.5 cups of the milk and butter in a pot. simmer on low for 30 minutes, stirring occasionally.
• 2 place the remaining milk, egg and flour in a small container and shake well.
• 3 slowly add to the pot, stirring until thickened.
• 4 salt and pepper to taste.
• 5 simmer on low for another 15 minutes.
• 6 serve in small bowls -- if you want to be fancy, preheat the bowls in boiling water before filling them with hot soup.
• 7 garnish.

Corn Chowder

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/2 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, diced
• 1 1/2 cups chicken broth
• 2 cups potatoes, diced
• 2 (10 ounce) cans cream-style corn
• 1 cup corn kernel, frozen
• 1 cup milk
• 1/2 cup heavy cream
• salt and pepper

Recipe

• 1 in a large saucepan over medium heat, melt butter. add onion, celery and carrots, stirring to coat. sauté vegetables for 5-10 minutes or until onions become transparent.
• 2 add chicken broth and diced potato. season to taste with salt and pepper. cover and simmer over low heat 10-15 minutes. or until potatoes are tender.
• 3 stir in cream-style and frozen corn, simmering over low heat for an additional 5 minutes. add the milk and cream, stirring to combine. stir occasionally until chowder is hot through. do not boil.

Corn Chowder W/fresh Herbs, Potatoes And Smoked Ham

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 (14 1/2 ounce) cans chicken broth
• 1/2 cup finely chopped onion
• 1 medium carrot, finely chopped
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh tarragon
• 2 (16 ounce) cans whole potatoes, drained
• 2 (16 ounce) cans whole kernel corn, drained
• 1/2 cup half-and-half
• 2 canned pimientos, drained and diced
• 3 tablespoons chopped fresh parsley
• 1 1/2-2 cups diced smoked ham
• additional chopped parsley (to garnish)

Recipe

• 1 in large (3-quart or so) saucepan,combine broth, onion and carrots.
• 2 tie together bay leaf and fresh herbs to make a bouquet garni.
• 3 add to saucepan and bring to a boil, reduce heat and simmer 10 minutes.
• 4 remove herbs. remove pan from heat.
• 5 dice canned potatoes *reserving 1 cup. set 1 cup's worth aside.
• 6 put rest of potatoes and 1 can of corn in the blender. blend til smooth, add to saucepan. (*you can also do this in the saucepan instead of the blender with a magic wand hand mixer.).
• 7 return pan to heat (about medium), and add the rest of the potatoes (the 1 cup you reserved), the second can of corn, the half and half and the diced ham.
• 8 bring just to a boil, reduce heat and simmer on low for 5 minutes.
• 9 stir in pimientos and parsley.
• 10 season with a little pepper or hot sauce if desired, to taste.
• 11 taste for saltiness, add salt only if needed. *ham can be very salty so be careful adding only a little at a time.
• 12 ladle into bowls and garnish with additional parsley.
• 13 serve with warm crusty bread or fresh baked cornbread and butter!

Cinderella Pie

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/2 cup carrot, grated
• 1/2 cup potato, grated
• 3 eggs
• 2/3 cup sugar
• 1 cup orange juice
• 1 teaspoon orange zest, grated
• 1 dash salt
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 9 inch pie shell, unbaked

Recipe

• 1 combine carrot, potato, juice, zest and salt and set aside.
• 2 beat eggs and sugar until pale and light. combine with first mixture. blend in butter.
• 3 place into pie shell and bake 375f about 45 to 50 minutes or set or until knife inserted in center comes out clean.
• 4 cool completely before slicing.