Creamy Dill Potato Casserole

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

Ingredients

• Servings: 4
• 4 potatoes, sliced into rings (peeling optional)
• 1 (250 ml) carton whipping cream
• dried dill
• parmesan cheese (optional)

Recipe

• 1 in a 9 x 13 casserole dish, cover the bottom with potato rings. then pour enough whipping cream over it to cover and sprinkle a layer of dill over.
• 2 repeat layering as above until all ingrediants used up and then sprinkle a layer of parmesan cheese over casserole (optional).
• 3 bake casserole at 350 degrees for an hour or until golden brown on top.

Basque Potato Tortilla

Total Time: 1 hr 3 mins Preparation Time: 30 mins Cook Time: 33 mins

Ingredients

• Servings: 4
• 3 1/2 tablespoons extra-virgin olive oil
• 1 lb starchy potato, peeled and cut into 1/2 to 1-inch cubes (idaho russet or yukon gold)
• 1 medium onion, coarsely chopped
• 2 garlic cloves, crushed but not peeled (optional)
• 1 sprig rosemary (optional)
• salt
• fresh ground pepper
• 9 large eggs, at room temperature
• cayenne, a pinch (or piment d'espelette)

Recipe

• 1 you will need a heavy skillet with a diameter or 9 to 10 inches (dorie uses a cast-iron skillet; smaller is better than larger).
• 2 choose a skillet with a handle that can go under the broiler (if you are not sure, wrap the handle in foil).
• 3 pour about 2 tablespoons oil into the skillet and warm it over medium heat.
• 4 add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil.
• 5 season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife.
• 6 discard the garlic and rosemary and transfer the potatoes and onion to a bowl.
• 7 carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--you need a clean surface so the tortilla will unmold easily).
• 8 position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler.
• 9 in a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion.
• 10 put the skillet over med-high heat and pour in about 1 1/2 tablespoons oil.
• 11 when the oil is hot, add the eggs and potatoes to the pan.
• 12 immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes.
• 13 run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set--there will be a circle of liquid or jiggly egg at the center.
• 14 every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking.
• 15 slide the pan under the broiler and cook until the top of the tortilla is set; check it after 1 minute, and then keep checking--it can go fast.
• 16 transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it.

Bo's Breakfast Casserole

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 cups frozen hash browns (i use the cubed ones)
• 3/4 cup shredded cheddar cheese (what ever cheese you like)
• 1 cup bacon, cooked and crumbled or 1 cup cooked ham or 1 cup canadian bacon
• 1/4 cup green onion, sliced (optional hubby hates onions)
• 4 large beaten eggs
• 1 1/2 cups milk
• 1/8 teaspoon salt & pepper

Recipe

• 1 spray a 2 quart size baking dish with non stick spray. arange potatoe's evenly in the bottom of the dish. sprinkle with cheese and green onion and a little salt and pepper.
• 2 in a bowl combine eggs, milk, your choice of meat salt and pepper. pour over potato mixture.
• 3 bake, uncovered, in a 350* oven 40-45 minutes or until knife comes out clean. let stand about 5 minutes before serving.
• 4 i have also doubled this for a larger crowd that serves about 12. just bake in a 3qt and bake for about 45-55 minute.

Alfredo Potato Casserole

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

Ingredients

• Servings: 6
• 1 (12 ounce) jar alfredo sauce
• 1 cup milk
• 1 1/2 cups diced ham
• 2 cups shredded swiss cheese
• 1 (10 ounce) package frozen peas, thawed
• 3 lbs baking potatoes, peeled and sliced 1/8 inch thick
• 6 tablespoons grated parmesan cheese

Recipe

• 1 preheat oven to 400°f.
• 2 in a medium bowl, whisk the alfredo sauce and milk until blended.
• 3 add ham, swiss cheese and peas to another bowl and mix well.
• 4 grease a 9 x 13 inch baking dish and spread 3/4 cup of the alfredo mixture over the bottom of the dish.
• 5 top with 1/2 of the potatoes, 1/2 of the ham mixture, 3/4 cup alfredo and sprinkle with 3 tbsp parmesan.
• 6 layer remaining potatoes, ham mixture, alfredo sauce and parmesan.
• 7 cover and bake 45 minutes.
• 8 reduce heat to 350°f, remove cover and bake 15 minutes or until brown and bubbly and potatoes are tender.

Chinese Breakfast Eggs And Ham Fried Rice

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• Servings: 4
• 3 -4 tablespoons oil
• 4 cups cooked rice
• 3 eggs
• 1 -2 cup diced cooked ham
• 2 green onions, thinly sliced
• 1/4-1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon sesame seed oil

Recipe

• 1 get all of your ingredients ready: a bottle of vegetable oil; 4 cups cooked rice that you have separated into individual grains with wet fingers (rinsing your hands frequently to remove the starch); 3 eggs that you have beaten in a cereal bowl; 1-2 cups diced cooked ham; 2 green onions that you have thinly sliced; in a ramekin or other small bowl put 1/4 -1/2 teaspoons coarsely ground black pepper, 1/2 teaspoon sugar, and 1 teaspoon salt-stir to combine; and get out a bottle of sesame seed oil.
• 2 heat a large frying pan over medium-high heat for about 3 minutes (for an electric stove, less time for a gas stove).
• 3 add 2 table. vegetable oil and swirl to coat the pan.
• 4 add the eggs, and again, swirl the pan so that the eggs are covering the whole surface.
• 5 when the eggs have started to set up, use a spatula to stir and flip over the eggs until they are firm and cooked. add the ham, and the spices from the ramekin and stir for about 15 seconds.
• 6 add 2 tablespoons more oil to the pan and then the rice. use the spatula to frequently stir and flip over the rice. cook for about 4 minutes to toast the rice a bit.
• 7 add the green onion, stir to blend and cook for about 30 seconds.
• 8 check for salt. drizzle 1 teaspoon sesame seed oil over the rice and remove from heat. lightly toss for the sesame oil to blend a bit.
• 9 variations: if you have leftover hash brown potatoes, you can also stir them in the last couple of minutes. if making for lunch or dinner, i often add 1 teaspoon minced garlic (or 1 teaspoon minced ginger or 1/2 teaspoons of each) and some petite frozen peas (you don't have to thaw the peas, as the heat from the rice will thaw them.) during late spring, sauted asparagus is delicious in place of the peas. other meats that are good in this recipe, instead of ham, are crisp bacon pieces and diced canadian bacon. you usually don't find black pepper in fried rice, but it makes the rice taste extra good.

Boatswain Seafairer Soup

Total Time: 8 hrs 45 mins Preparation Time: 45 mins Cook Time: 8 hrs

Ingredients

• Servings: 7
• 1 (8 ounce) can condensed mushroom soup
• 1 (8 ounce) can condensed cream of celery soup
• 1 (8 ounce) can whole kernel corn
• 3 carrots, sliced
• 3 stalks celery, chopped
• 1 onion, chopped
• 3 potatoes, chopped skin on
• 1 lb cooked lamb loin, chopped
• 1 lb cooked chicken breast, and chopped
• 3 -4 cups water
• salt and pepper
• 2 -3 bay leaves
• 4 garlic cloves, chopped
• 1/2 teaspoon parsley
• 1/2 teaspoon sage
• 1/2 teaspoon thyme

Recipe

• 1 mix all ingredients in a crock pot. cook on low for 8 hours.

Bob Evan's Cheddar Baked Potato Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (10 3/4 ounce) can campbell's condensed cheddar cheese soup
• 1 (10 3/4 ounce) can chicken broth
• 1 lb cheddar cheese, grated
• 4 cups whole milk, plus
• 1 (10 3/4 ounce) can full whole milk
• 2 tablespoons butter
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 7 medium potatoes, diced and boiled

Recipe

• 1 add soup, 1/2 can broth, 1 can milk and stir.
• 2 add cheese and milk.
• 3 stir in corn starth to the rest of broth, then add to soup.
• 4 add spices and butter.
• 5 bring to a boil, reduce heat and simmer for 15-20 minutes.
• 6 add boiled potatoes and simmer 15 minutes more.
• 7 top with chives and bacon bits.
• 8 *for best results, chill soup and reheat.

Chicken Mushroom #sp5

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

Ingredients

• 4 chicken breasts
• 2 cups fresh mushrooms
• 1 (20 ounce) package simply potatoes rosemary & garlic red potato wedges
• 1 (10 3/4 ounce) can cream of chicken soup
• 2 cups chicken broth

Recipe

• 1 4 chicken breasts halved-place down the middle of a baking dish 9 x13.
• 2 2 cups halved mushrooms placed on top of the chicken.
• 3 place the simply potatoes rosemary & garlic red potato wedges down the side of the baking dish.
• 4 mix 2 cups chicken broth and one can cream of chicken soup pour over the top cover with foil bake at 350 degrees for 40 minutes.

Cauliflower Mashed Potatoes

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 head cauliflower
• 1 tablespoon margarine
• 1/4 cup skim milk
• salt and pepper

Recipe

• 1 boil cauliflower until soft, about 20 minutes.
• 2 drain water and place cauliflower in a food processor. add margarine, skim milk, and salt and pepper. process until the consistency of mashed potatoes.

Creamy Dill Potato Salad

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

Ingredients

• Servings: 8
• 675 g baby red potatoes
• 125 ml frozen baby peas
• 6 slices bacon, chopped & fried
• 4 green onions, sliced
• 1/2 medium red pepper, cut into bite size pieces
• 125 ml light cream cheese, softened
• 125 ml 1% fat buttermilk
• 50 ml fresh dill, chopped
• sea salt, to taste
• fresh ground pepper, to taste

Recipe

• 1 slice, but do not peel, baby potatoes in half (quarter if they are larger).
• 2 place in large saucepan, cover with water, bring to a boil over high heat. reduce to medium and simmer 10 - 12 minutes, until potatoes are fork tender (see note in description). add peas during last minute. drain and place in a large bowl.
• 3 mix bacon pieces, green onions and red pepper pieces in with potatoes and peas.
• 4 in a medium bowl, blend together cream cheese, buttermilk, dill, sea salt and fresh ground pepper.
• 5 pour dressing over potato mixture and stir to coat.
• 6 cover and refrigerate until ready to serve (flavour improves if refrigerated overnight).
• 7 potatoes absorb dressing as they sit so you may add up to 50 ml more buttermilk or even some sour cream.

Creamy Dill Potato Salad

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

Ingredients

• 2 lbs baking potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup olive oil
• 3 tablespoons onions, minced (we like red onion or scallions)
• 1/2 cup sour cream
• 1/2 cup radish, thinly sliced
• 1/4 cup fresh dill, chopped

Recipe

• 1 boil a large pot of water. put clean potatoes in the water and cook until they are the texture you like.
• 2 meanwhile, whisk vinegar, mustard, salt and pepper together in a large bowl. whisk in oil, then onion.
• 3 drain potatoes and add to dressing. cool to room temperature and stir in remaining ingredients.

Creamy Curried Spinach Soup - Vegan

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

Ingredients

• Servings: 6
• 1 tablespoon cooking oil
• 2 large leeks, chopped
• 4 cups vegetable broth
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 3 small potatoes, peeled and cubed
• 1 teaspoon salt
• 8 -10 cups spinach, washed
• 1 (14 ounce) can coconut milk
• 1 teaspoon agave syrup
• 1/4 cup cilantro

Recipe

• 1 heat oil in the pressure cooker over medium heat. add leeks and saute for 2 minutes. add 1 tablespoon of the veggie broth and continue sautéing another minute. add the powdered spices and stir. add the remaining broth, potatoes and salt.
• 2 lock the lid on the cooker. bring to high pressure over high heat. lower heat to maintain high pressure for 3 minutes. quick release the pressure.
• 3 stir in the spinach and simmer about 1 minute.
• 4 puree the soup with an immersion blender until almost smooth. add the coconut milk and agave nectar. increase heat and simmer until the soup is heated through.
• 5 sprinkle the cilantro over all and serve.

Creamy Dilled Potatoes

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

Ingredients

• Servings: 8
• 6 large potatoes, peeled and thinly sliced
• 1/2 cup sour cream
• 2 eggs, beaten
• 2 cups milk
• 1/4 cup onion, grated
• 3 teaspoons dried dill
• 1 cup water
• garlic salt

Recipe

• 1 place potatoes in the bottom of a 9x13 baking dish.
• 2 mix rest of ingredients together in a medium bowl. pour over the potatoes.
• 3 bake at 350* for 45-50 mins or until potatoes are tender.

Baked Mashed Potatoes

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

Ingredients

• 5 lbs potatoes, cooked
• 1 (8 ounce) package cream cheese, softened
• 1 pint sour cream
• 1/2 cup butter, softened
• 1 medium onion, chopped
• salt and pepper
• 1/2 cup grated parmesan cheese

Recipe

• 1 preheat oven to 350°f.
• 2 cream cooked potatoes, cream cheese sour cream and butter.
• 3 add onions, salt and pepper.
• 4 put in 13x9 inch baking dish which has been oiled.
• 5 top with parmesan cheese.
• 6 bake for 30 minutes.

Alex's Yummy Hash Browns Casserole

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

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen hash browns
• 2 cups cubed cooked potatoes
• 2 cups sour cream
• 2 (14 ounce) cans cream broccoli or 2 (14 ounce) cans mushroom soup
• 2 -3 cups grated cheddar cheese
• 1 cup chopped green onion
• 1/2 cup melted margarine or 1/2 cup butter

Recipe

• 1 preheat oven to 350°f.
• 2 mix ingredients and place into casserole dish.
• 3 bake, covered for 1 1/2 hours.
• 4 top with additional grated cheese.
• 5 bake another 10 minutes to brown cheese.
• 6 remove from oven and serve immediately.

Creamy Dill Potatoes

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

Ingredients

• Servings: 4
• 4 medium potatoes
• 2 tablespoons melted butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup mayonnaise
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dry dill weed

Recipe

• 1 boil potatoes until almost done, then peel and dice.
• 2 spread potatoes out evenly into casserole dish.
• 3 mix together butter, milk and flour and bring to a boil, whisking constantly.
• 4 cook for 1 minute more, then remove from heat.
• 5 add mayonnaise and rest of ingredients and mix.
• 6 pour mixture over potatoes in casserole.
• 7 sprinkle paprika and additional dill on top, if desired.
• 8 bake uncovered for 30 minutes.

Chicken Mixiote

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 6 -12 plastic oven cooking bags
• 6 -12 sheets aluminum foil, 8 inch squares
• 12 chicken thighs or 6 chicken breasts
• 1 cup fresh orange juice
• 4 garlic cloves
• 1/4 teaspoon dried marjoram
• 6 ancho chilies
• 6 guajillo chilies
• 3 1/2 cups water
• 1 medium onion
• 1 medium tomato
• 12 small new potatoes
• 6 medium carrots
• 12 avocado leaves

Recipe

• 1 salt and pepper the chicken pieces and prick them in several places with a fork. puree the orange juice, achiote paste, garlic and spices and pour this mixture from the blender into a large bowl. place the chicken pieces in this marinade and put them aside while you make the sauce.
• 2 put the chiles, in a saucepan with the 3 1/2 cups water and bring them to a boil. when they have reached the boiling point, turn down the heat and let them simmer, covered, for about twenty minutes. puree them in a blender with the onion, tomato and salt to taste. strain back into saucepan and simmer the sauce for about 10 minutes.
• 3 if using mixiotes, soak them for 5-10 minutes until pliable. into each mixiote or plastic baggie, put one avocado leaf, a piece of marinated chicken, a few potatoes and carrots, and a few spoonfuls of sauce. tie each package with twine or string and, if using plastic baggies, wrap each bundle in foil, sealing well.
• 4 put water into a large pot with a rack (or, if you have one, a tamale steamer) and place the mixiotes on the rack. cover tightly and steam 1 1/2 -2 hours. thighs will take longer than breasts, so if you're using breasts, check one package after the first 1 1/2 hours. to serve, unwrap the foil if you used it, and place each mixiote in a soup or stew bowl. each person unties and unwraps his own mixiote, letting the liquid flow into the bowl with the chicken. serve with sliced avocado and tortillas. the word mixiotes refers to one of the most delectable dishes within the wide spectrum of mexican cooking, as well as the wrapping used to contain these steamed individual meat stews.
• 5 this wrapping, also known as a mixiote, is the outermost layer of a maguey leaf, called a penca. if you don't live near a mexican market where you can buy mixiotes, you can use papel para mixiotes, which are simply plastic baggies, a commonly used substitute. if you use plastic baggies, wrap each bagged bundle in foil before steaming.
• 6 this recipe for mixiotes serves/makes 12.

Cauliflower Mashed Potatoes

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

Ingredients

• Servings: 4
• 1 large cauliflower, cut into small pieces (about a pound)
• 3 garlic cloves, chopped
• 2 (14 ounce) cans low sodium chicken broth (or beef broth)
• 2 tablespoons chives, chopped (or green onion)
• 2 tablespoons fresh parsley (chopped)

Recipe

• 1 combine cauliflower, garlic and broth in a large saucepan. if the broth does not cover the cauliflower add water to cover.
• 2 bring to a boil, reduce heat to medium low and simmer until cauliflower is fork tender, about 15 minutes.
• 3 drain cauliflower and garlic, reserving 2 tablespoons broth.
• 4 hand mash, or if you'd rather transfer to a food processor and process 'til smooth, adding broth if necessary to moisten mixture.
• 5 season with salt and pepper; add chives and parsley and stir.
• 6 serve hot.

Baked Mashed Potato Casserole

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

Ingredients

• Servings: 10
• 2 lbs about 6 medium russet potatoes
• 2 tablespoons butter
• 1/8 cup cream or 1/8 cup milk
• 1/8 cup chicken broth or 1/8 cup vegetable broth
• salt and pepper
• 2 tablespoons butter
• 1/2 red sweet bell pepper, diced (capsicum)
• 2 stalks celery, diced
• 1 small onion, diced
• 2 eggs, beaten
• 2 slices day-old bread, roughly chopped into 1/4-inch bits
• 1/4 cup grated gruyere cheese
• 1/2 cup grated parmesan cheese
• sweet hungarian paprika

Recipe

• 1 preheat oven to 350º. spray a 2-quart casserole dish with cooking spray.
• 2 cook potatoes in salted water until tender. drain. add 2 tbsp butter, cream and broth, and roughly mash so they are not quite smooth, but not too chunky. season with salt and pepper to taste.
• 3 while potatoes are cooking, sauté red bell pepper, celery and onion in 2 tbsp of butter until softened. do not brown. let cool to room temperature.
• 4 when cool, mix in beaten eggs, bread bits, and gruyere cheese.
• 5 combine egg and vegetable mixture with mashed potatoes, mixing gently until just barely combined.
• 6 pour into greased casserole dish. top with grated parmesan cheese and sprinkle with paprika.
• 7 bake at 350º for 45 minutes.

Chicken Mug Pies

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

Ingredients

• Servings: 4
• sweet paprika, for sprinkling
• 1 1/2 lbs chicken breasts, diced
• 1 large refrigerated biscuit (recommended grands by pillsbury)
• 3 tablespoons butter
• 2 stalks celery hearts, and greens chopped
• 1 medium yellow onion, chopped
• 1 large carrot, peeled and diced
• salt and pepper
• 2 teaspoons poultry seasoning
• 3 tablespoons all-purpose flour
• 1 cup shredded potato, ready to cook hash browns, available in sacks on dairy aisle
• 1 pint half-and-half or 1 pint cream
• 1 quart chicken stock, available in boxes on soup aisle
• 1/4 teaspoon grated nutmeg, a healthy grating
• 1 cup frozen green pea

Recipe

• 1 preheat oven according to package directions and arrange biscuits on cookie sheet. you will have 4 extra biscuits. save them for ham and cheese or egg and cheese breakfast sandwiches the next morning.
• 2 sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
• 3 in a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning.
• 4 cook 5 minutes more, add flour cook another minute.
• 5 add potatoes, then whisk in half-and-half or cream and chicken stock.
• 6 add nutmeg.
• 7 bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes.
• 8 adjust seasonings.
• 9 add peas. stir in to warm them through a minute.
• 10 serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

Creamy Curried Potatoes

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 5 medium potatoes
• 1/2 medium onion
• 1 tablespoon curry powder
• 3 tablespoons butter
• 1/2 cup heavy cream
• salt
• pepper

Recipe

• 1 peel your potatoes and cut each into 6 pieces.
• 2 boil potatoes until almost done. drain and reserve.
• 3 finely dice onion.
• 4 in a medium pan saute onion in butter until translucent. add curry powder and heat for 1 minute.
• 5 add par-boiled potatoes to onion, butter, and curry mixture. toss to coat. top pan with lid and cook potatoes, on low, until done.
• 6 when potatoes are finished add cream and heat until slightly thickened. salt and pepper to taste.

Basque Shepherd's Pie

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 slices bacon
• 3 medium potatoes
• 2 teaspoons green onions with tops, sliced
• 1 tablespoon snipped parsley
• 3/4 teaspoon salt
• 1/8 teaspoon dried thyme, crushed
• 1 dash pepper
• 4 large eggs

Recipe

• 1 in 8-inch skillet coo bacon until crisp; drain, reserving 2 t of drippings.
• 2 crumble bacon and set aside.
• 3 in same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
• 4 cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice.
• 5 in small bowl beat together eggs and milk; pour over potato mixture.
• 6 cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes.
• 7 with a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet.
• 8 sprinkle crumbled bacon atop.
• 9 serve hot.

Cauliflower Mashed Potatoes

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

Ingredients

• 1/2 large head cauliflower, broken into florets (about 8 cups)
• 1/2 cup fat-free buttermilk
• 1 lb yukon gold potato
• salt
• 1/2-3/4 cup low-fat milk
• pepper
• 1 tablespoon butter
• 2 scallions, chopped

Recipe

• 1 peel the potatoes, quarter lengthwise, and slice into 1/2-in thick pieces.
• 2 steam cauliflower 15 minutes. transfer to a food processor, add the buttermilk and 1/4 cup of milk, and puree until very smooth, about 2 minutes.
• 3 meanwhile, place potatoes in a saucepan, add cold salted water to cover potatoes about 2 inches, bring to a boil, reduce heat, and simmer until tender, about 15 minutes. drain, return to the potatoes to the saucepan, and heat over medium heat for 1-2 minutes to dry. mash with a potato masher.
• 4 add the cauliflower puree, 1/4 cup milk, and a little bit of salt and pepper to the saucepan with the mashed potatoes. stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency.
• 5 stir in the butter and the scallions.
• 6 serve.

Baked Mashed Potatoes With A Carrot Shell

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

Ingredients

• Servings: 8
• butter
• 2 -3 carrots, sliced
• 1 cup frozen peas (optional) or 1 cup fresh peas, cooked (optional)
• 2 lbs potatoes
• 2 eggs, beaten
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup milk or 1/4 cup cream
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 generously butter a 1 1/2 quart ovenproof bowl. don't skimp here! if you do, the carrots will stick to the bowl when you unmold it onto a plate.
• 2 cook carrot slices in boiling water or chicken broth for about 5 minutes. remove from heat; drain and cool slightly.
• 3 cover the bottom and sides of the bowl with carrot slices. if using peas, cook the peas and arrange the peas between the carrot slices (using whatever design you like). i prefer to cook the peas and use them as a garnish around the final plated dish.
• 4 meanwhile, peel and cube the potatoes. cook in a medium saucepan (uncovered) in boiling water for 10-15 minutes until tender. drain.
• 5 in a mixing bowl, mash potatoes. mix in eggs, 1/4 cup butter, milk, salt, and pepper.
• 6 spoon mashed potatoes into carrot-lined bowl. cover with foil. at this point you can refrigerate up to 24 hours if needed.
• 7 bake at 350 for 40-45 minutes or until slightly puffed and the center is hot. remove from oven; let stand 5 minutes (a must!), then unmold onto a serving plate.

Creamy Delicious Mashed Potatoes

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 4 -5 medium potatoes, peeled
• 4 cups water
• salt
• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup sour cream
• 2 -3 green onions, chopped
• 1 garlic clove, minced
• parsley, chopped finely
• salt and pepper

Recipe

• 1 wash and peel potatoes and cut into uniform pieces.
• 2 cover with water and season water with salt.
• 3 bring to a boil, cover and simmer until potatoes are soft when tested with a fork.
• 4 drain water, cover potatoes so that excess moisture is absorbed in pot after draining.
• 5 when potatoes are 'dry', mash with potato masher while adding the butter and sour cream.
• 6 mash til smooth consistency, then add finely minced garlic and parsley.
• 7 stir in salt and pepper to taste as well as green onions.
• 8 perfect as topping for my sheperd's pie!

Crab Hash

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

Ingredients

• Servings: 4
• 8 ounces fully cooked crabmeat
• 1 lb large red bliss potatoes, unpeeled
• 2 ounces sliced bacon, cut into 1/2 inch slices
• 1 medium onion, cut into 1/2 inch dice
• 1 small red bell pepper, cut into 1/2 inch dice
• 3 sprigs fresh thyme, leaves picked and chopped
• 1/2 teaspoon paprika
• coarse salt or sea salt
• freshly ground black pepper
• vinegar, for poaching
• 4 -6 tablespoons vegetable oil
• 4 large eggs
• 2 scallions, sliced thin

Recipe

• 1 remove any cartilage and shell from the crab meat.
• 2 cut the meat into chunks.
• 3 cover and refrigerate.
• 4 boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes.
• 5 drain and let cool.
• 6 cut the potatoes, with their skins, into ½-inch dice.
• 7 place in a mixing bowl.
• 8 cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp.
• 9 remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan.
• 10 add the bacon to the potatoes.
• 11 return the sauté pan to the heat and add the onion and pepper.
• 12 turn up the heat and cook for 5 to 6 minutes until browned.
• 13 add the thyme and paprika, mix well and remove from the heat.
• 14 add the onion and pepper (including the fat) to the potatoes.
• 15 mix in the crab meat and season with salt and pepper.
• 16 mix very well, mashing the potato a bit so that the mixture sticks together.
• 17 divide the mixture into four 8-ounce portions and shape into 5-inch cakes.
• 18 refrigerate until ready to cook.
• 19 fill a deep pan with water for poaching the eggs.
• 20 lightly salt the water and add 1 tablespoon vinegar for each cup of water.
• 21 bring to a boil, then lower the heat so that it barely simmers.
• 22 heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat.
• 23 cook the hash"cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown.
• 24 using a spatula, turn the cakes over.
• 25 if they break when turning, don't worry; just use the spatula to reshape them in the pan.
• 26 meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid.
• 27 do this quickly so that all the eggs cook in about the same amount of time.
• 28 it will take only 2 minutes for a loose poached egg: whites barely set and yolks runny.
• 29 center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top.
• 30 grind a bit of pepper over each egg and sprinkle the scallions over the entire dish.
• 31 serve at once.

Basque Chorizo And Lentil Soup

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

Ingredients

• Servings: 6
• 1 lb lentils, sorted and rinsed
• 1/2 lb chorizo sausage
• 2 tablespoons olive oil
• 2 medium potatoes, peeled and diced small
• 2 medium carrots, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, minced
• salt, to taste

Recipe

• 1 place the lentils in a large soup pot.
• 2 add enough cold water to cover them by 3 inches.
• 3 bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
• 4 cook the lentils for about 45 minutes.
• 5 add the potatoes, carrots, onions and green and red peppers, and cook for about 20 minutes longer, until the vegetables are fork-tender.
• 6 cut each chorizo in half, and serve 1 piece to a bowl.
• 7 season to taste with salt, and serve.

Creamy Curry Zucchini Soup

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

Ingredients

• Servings: 4
• 2 onions, chopped
• 1 leek, cut thinly
• 2 teaspoons curry powder
• 1 tablespoon olive oil
• 5 potatoes, peeled and cut in chunks
• 2 zucchini, cut in chunks (total weight about 1 lb)
• 4 cups vegetable broth
• 1 teaspoon salt, to taste

Recipe

• 1 fry onions, leak and curry in the oil, about 3 minutes.
• 2 in another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
• 3 add onionmix and cook another 5 minutes.
• 4 puree the soup either by hand or in a blender.
• 5 add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
• 6 add salt to taste.

Creamy Dijon Chicken

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 chicken breasts, cubed
• 1 large leek, chopped
• 2 potatoes, cubed
• 1 1/2 pints chicken stock
• 6 slices smoked bacon, cubed
• 1 teaspoon dried thyme
• fusilli
• dijon mustard, to taste
• 4 -5 tablespoons natural yoghurt
• salt and pepper

Recipe

• 1 in a large flame-proof casserole, fry the leek and bacon in a little oil for 2-3 mins.
• 2 add the chicken and potato and fry for a further 4-5 mins.
• 3 pour in the chicken stock and mix well.
• 4 add the thyme, salt and pepper and stir again.
• 5 simmer on a high heat until liquid reduced and potato cooked.
• 6 meanwhile, boil the pasta.
• 7 once pasta cooked, drain and put to one side.
• 8 stir the yoghurt and dijon mustard into the chicken mix until creamy and mustardy enough for your liking.
• 9 stir in the drained pasta and serve.

Cherry Jerk Chicken W/ Chipotle Potato Salad

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 cup sweet cherries, pitted (you can frozen if out of season)
• 1 large onion, small dice
• 2 habaneros, chiles seeded and finely minced
• 4 garlic cloves, finely minced
• 1 cup black cherry soda
• 1/4 cup wine vinegar
• 2 teaspoons dried thyme
• 1 tablespoon allspice
• 1 tablespoon pumpkin pie spice
• 3 tablespoons soy sauce
• 4 tablespoons dark rum
• 1 tablespoon brown sugar
• 1/4 cup cherry preserves
• 2 cups ketchup
• 1 tablespoon worcestershire sauce
• 2 limes, juice and zest
• 8 chicken thighs
• 2 lbs yukon gold baby potatoes
• 6 eggs, hard boiled
• 1/2 red onion, small dice
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon stone ground mustard
• 6 tablespoons tabascoâ® brand chipotle pepper sauce
• 1 lime, juice and zest
• cilantro (to garnish)

Recipe

• 1 in sauce pan, add 1 tbs olive oil, cherries, onions, habenero and garlic. season with salt and pepper. cook on medium high, stirring often until veggies are softened – about 8 minutes. add remaining ingredients. bring to boil, reduce to simmer and cook 15 minutes. puree the sauce with an immersion blender or food processor.
• 2 heat a grill to medium high. season the chicken with salt and pepper on both sides. place skin side down on grill and cook, occasionally flipping about 30-40 minutes. during last 10 minutes of cooking, begin basting heavily with the jerk bbq sauce. remove to platter and let rest for 5 minutes before eating. serve with chipotle potato salad.
• 3 for the potato salad:.
• 4 in salted cold water, cook the potatoes until fork tender. drain and set aside until ready to use. to cook perfect hard boiled eggs – bring the eggs up to boil. let boil 2 minutes, turn off heat and cover pan. let sit for 10 minutes. drain hot water and fill pan with cold water. let sit 5 minutes. peel the eggs and set aside until ready to use.
• 5 halve the yukon potatoes. transfer to large bowl. coarsely cut the eggs and put in bowl with potatoes. add the red onion. in small bowl, combine the mayo, sour cream, mustard, tobasco and lime juice and zest. add to potato mixture and mix well. adjust seasoning with salt and pepper. sprinkle with cilantro if desired.

Cauliflower Potato Lentil Smash

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

Ingredients

• Servings: 2
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 cup water
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 2 tablespoons curry powder
• 4 cups vegetable broth
• 1 cup lentils
• 1 (15 ounce) can stewed tomatoes
• 2 small red potatoes, chopped
• 1 small cauliflower
• 2 cups frozen peas
• 1/4 cup cilantro, chopped

Recipe

• 1 place onion and garlic in a large pot with water to cook, stirring for a couple of minutes.
• 2 add 1 tablespoon each of cumin, chili powder, and curry powder and stir to coat.
• 3 add the vegetable stock and lentils.
• 4 mix well, bring to a boil, reduce the heat, cover, and cook for 30 minutes.
• 5 add the tomatoes, potatoes and cauliflower.
• 6 add another tablespoon each of cumin, chili powder, and curry, if desired (to taste).
• 7 continue to cook for another 30 minutes.
• 8 stir in the peas.
• 9 cook for 5 minutes.
• 10 remove from the heat and stir in the cilantro.

Bob Evans Breakfast Link Bake

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

Ingredients

• 1 (20 ounce) package bob evans refrigerated hash brown potatoes
• 1 (12 ounce) package bob evans original sausage links (uncooked)
• 1 -2 tablespoon vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 10 eggs, grade a large
• 3/4 cup milk
• 1/2 teaspoon baking powder
• 1/4-1/2 cup diced onion
• 1/4 teaspoon parsley, chopped
• 1 1/2-2 cups shredded colby-monterey jack cheese or 1 1/2-2 cups mild cheddar cheese

Recipe

• 1 preheat oven to 375°f
• 2 grease the bottom and sides of a 13" x 9" pan with vegetable oil.
• 3 in a bowl, add hash browns and vegetable oil. mix until potatoes are evenly coated. press potatoes into bottom and up sides of pan. put into center of oven and bake for 20-25 minutes or until browned. remove from oven and set aside.
• 4 in a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper. add diced onion and mix. pour egg mixture over pre-baked potatoes. place two rows of sausage links on top egg mixture down the length of the pan. cover and place in oven.
• 5 bake for 30-35 minutes or until center is firm. remove from oven, uncover. top with cheese and parsley. return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted.
• 6 remove from oven; allow to set 5-10 minutes before serving.

California Cheese And Red Potato Salad

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

Ingredients

• Servings: 6
• 2 1/2 lbs new potatoes, medium-sized red (or golden potatoes)
• 1/2 cup olive oil
• 1/4 cup wine vinegar
• 1 teaspoon salt (more if needed)
• 1/4 teaspoon fresh ground pepper (more if needed)
• 1/2 cup thinly sliced thinly sliced roasted peeled red pepper
• 1/3 cup finely chopped green onion
• 3 tablespoons chopped fresh tarragon or 3 tablespoons chives
• 1 1/2 cups finely diced california monterey jack cheese

Recipe

• 1 steam potatoes over boiling water in covered saucepan until just tender when pierced with tip of a sharp knife, 35-40 minutes.
• 2 remove potatoes and cool until tepid, about 30 minutes.
• 3 meanwhile, make dressing: in large bowl, place olive oil, vinegar, salt and pepper and stir or whisk until blended and smooth. add roasted red peppers, green onion and tarragon and stir to combine.
• 4 when potatoes have cooled, cut them in half lengthwise, then cut them crosswise into slices about 1/2-inch thick.
• 5 add cheese, then stir and toss gently to combine and coat potatoes and cheese with the dressing.
• 6 taste, then season to taste with additional salt and pepper if necessary.
• 7 if not serving within 1 hour, refrigerate the salad.
• 8 bring to room temperature before serving.

Basted Eggs

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 1
• 1 tablespoon butter
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup water

Recipe

• 1 heat butter until melted; add eggs.
• 2 fry until is starting to set.
• 3 salt and pepper to taste.
• 4 add water and cover immediately; some people add less water but i like a little more. the steam will cook the top of eggs; it takes just a minute or so, depending on how well done you like your eggs. hard will be just like hard boiled eggs, that yellow color.
• 5 i serve these with toast and fried potatoes, just like over easy eggs.

Alfred Lunts Potatoes

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 baked potatoes, chilled with skins on
• 8 tablespoons butter
• 1 teaspoon salt, to your taste
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley

Recipe

• 1 preheat oven to 400°f.
• 2 butter a baking dish, 13 x 9 x 2 inches.
• 3 slice potatoes very thin and lay them in buttered baking dish with each slice slightly overlapping the next.
• 4 dot potatoes with butter and sprinkle with salt. bake until golden and crunchy, about 25 to 30 minutes.
• 5 remove from oven and sprinkle with fresh dill and parsley; serve.

Country Style Chicken And Vegetables

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

Ingredients

• Servings: 6
• 4 large garlic cloves, coarsely chopped
• 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
• 2 tablespoons chopped parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 3 large portabella mushrooms, cut into 1-inch pieces
• 2 lbs small red potatoes, cut into quarters
• 4 medium sized carrots, peeled and cut into 1 inch pieces
• 1 medium sized onion, cut into eighths
• 6 chicken quarters
• 2/3 cup chicken broth
• 1 cup chicken broth

Recipe

• 1 heat oven to 400 degrees. coat 2 large flameproof roasting pans with non-stick cooking spray.
• 2 in a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
• 3 in a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. spoon into roasting pans, dividing equally between the two.
• 4 brush remaining herb mixture over chicken pieces. place chicken, skin side up in pans and arrange the vegetables around them.
• 5 bake in 400-degree oven for 45 minutes. then add 1/3-cup chicken broth to each roasting pan. baste the chicken with pan juices. continue to bake for 15 minutes longer.
• 6 remove the chicken and vegetables to a serving dish, keep warm.
• 7 place one pan over medium heat on stovetop. add cup chicken broth. bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. repeat with remaining roasting pan and chicken broth.
• 8 pour pan juices over chicken and vegetables and serve.

Cauliflower Puree

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

Ingredients

• Servings: 8
• 1 head cauliflower, florets cut into one inch pieces
• 2 medium potatoes, peeled and cut into 1 inch pieces
• 2 cups cream
• 2 sprigs fresh thyme
• salt
• pepper

Recipe

• 1 place in a pot cauliflower, potato, cream, the springs of thyme and a little salt and pepper.
• 2 bring to a boil, then reduce heat and simmer for around 30 minutes.
• 3 remove thyme.
• 4 puree with a hand held blender until smooth.
• 5 add salt and pepper, if needed.
• 6 serve warm.

Caldo Verde (portuguese Green Soup)

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

Ingredients

• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 1/2 cups low sodium chicken broth
• 3 medium potatoes, peeled and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed
• 6 ounces turkey kielbasa, sliced (polish sausage)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 in a large saucepan, heat the oil over moderate heat. add the onion and garlic and cook for 5 minutes or until onion is tender.
• 2 add the broth and potatoes. bring to a boil. lower the heat and simmer, covered, for 30 minutes or until potatoes are very soft. using a potato masher or large spoon, slightly mash potatoes to thicken soup.
• 3 stir in the spinach, kielbasa, salt, and pepper. simmer, uncovered, for 5 minutes more until heated through.

Chicken Nicoise Salad

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

Ingredients

• Servings: 6
• 2/3 cup vegetable oil
• 1/4 cup tarragon vinegar
• 2 teaspoons dijon mustard
• 1 tablespoon fresh tarragon, chopped or
• 1 teaspoon dried tarragon
• 4 medium new potatoes, cut into quarters
• 10 ounces green beans
• 6 cups bibb lettuce, bite-size pieces
• 2 cups cooked chicken, cut up
• 2 medium tomatoes, cut into wedges
• 2 hard-boiled eggs, cut into wedges
• 1/4 cup pitted whole ripe olives

Recipe

• 1 prepare dijon vinaigrette.
• 2 place potatoes and enough water to cover in 2 qt saucepan.
• 3 heat to boiling.
• 4 cook over medium heat 10 - 15 minutes or until potatoes are almost tender.
• 5 stir in green beans.
• 6 cook 5 minutes longer; drain.
• 7 cover and refrigerate until chilled.
• 8 arrange lettuce on large serving platter.
• 9 top with chicken.
• 10 arrange potatoes, beans, tomatoes, eggs and olives around edge of platter.
• 11 drizzle with vinaigrette.

Brown Sugar Cottage Roll

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

Ingredients

• Servings: 4
• 1 sweet pickled cottage roll
• 1 dash black pepper
• 2 liters ginger ale
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup brown sugar
• 1 tablespoon hoisin sauce
• 1 tablespoon mustard or 1 tablespoon dijon mustard

Recipe

• 1 remove roll from packaging , rinse under cold water.
• 2 place fatty side up in crock pot.
• 3 pour ginger ale to cover roll.
• 4 sprinkle with pepper.
• 5 melt butter/margarine.
• 6 add brown sugar/hoisen sauce/mustard.
• 7 whisk together, (you want it like a glaze) set aside.
• 8 when roll is done, remove from crock and place in roasting pan, if you have any leftover g/ale pour into roaster,otherwise use from crock to cover bottom of pan.
• 9 using a brush, cover complete cottage roll, with mixture, (save some to brown top) place into oven @ about 325 degrees for 45 mins -- remove from oven -- brush on remaining mixture, put back in oven on broil, turning to get all sides.
• 10 remove when done to your desire, cut netting, and enjoy -- great with mashed potatoes or scalloped potatoes -- .

Cauliflower Stew With Cashew Gravy

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

Ingredients

• Servings: 6
• 3 -4 diced potatoes
• 3 -4 sliced carrots
• 1 head cauliflower, cut in bite-sized pieces
• 2 -3 stalks broccoli
• 2 diced onions
• 3 -4 bay leaves
• 1 teaspoon crushed sage
• 2 cups water
• 3/4 cup raw cashews
• 1/4 cup tamari ("or" to taste)
• 3 tablespoons arrowroot or 3 tablespoons tapioca starch or 3 tablespoons cornstarch

Recipe

• 1 in a large pot with 2 cup water, simmer the potatoes for five minutes and then add the rest of the ingredients up to and including the sage.
• 2 simmer till desired tenderness is reached, 10 minutes or so.
• 3 in a blender or food processor, process the remaining ingredients until smooth.
• 4 add to simmering pot and continue to simmer until the mix is thickened.

Cauliflower Soup With Croutons

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

Ingredients

• Servings: 4
• 4 slices bread
• 500 g cauliflower
• 1 potato, peeled and chopped
• 1 onion, peeled and chopped
• 3 cups vegetable stock
• 2 cups skim milk
• 1 tablespoon chives, chopped

Recipe

• 1 preheat the oven to 200 degrees celcius. cut the slices of bread into cubes and coat lightly with cooking spray. place on a baking tray and bake for 5 minutes or until crisp and golden. reserve.
• 2 while the croutons are baking, place the cauliflower, potato and onion in a large pan. add the vegetable stock and bring to the boil. cover and gently simmer for 10 minutes or until the potato is tender.
• 3 transfer the mixture to a food processor or blender. process until smooth. return to the pan and add the skim milk. reheat and ladle into warm bowls. scatter with the chives and the croutons.

Caldo Gallego Estilo Cubano - Galician Soup Cuban Style

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 cup dry bean (cannelli beans or great northern beans, pre-soaked overnight in just enough water to cover, to tende)
• 2 quarts beef stock or 2 quarts chicken broth or 2 quarts water
• 2 chorizo sausages, casing removed & sliced on an angle (sausage available at latin grocery stores)
• 1/2 lb extra lean cured ham, chopped (thick-cut 1/2-inch from deli counter)
• 3 pieces lamb fat (optional) or 3 slices thick slab bacon
• ham hock (optional)
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 1/4 cup chopped green pepper
• 1 tablespoon tomato sauce
• 1 tablespoon pure spanish olive oil
• 1/4 cup chopped turnip
• 2 potatoes, peeled and chopped into 1/2-inch cubes
• 1 cup chopped collard greens (stems removed and cleaned well)
• salt, to taste
• fresh ground black pepper, to taste
• sazon con azafran seasoning, to taste
• sazon completo seasoning, to taste

Recipe

• 1 place all ingredients; the beans with their soaking liquid, the chorizo, ham, lamb fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
• 2 cover the pot and simmer slowly for 30 minutes. add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
• 3 skim the froth and scum that comes to the top.
• 4 season to taste.
• 5 add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
• 6 season with salt, pepper, and sazon completo & sazon con azafran to taste.
• 7 serve in deep soup bowls with a side of fluffy rice (a necessity for cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of cuban (pan de flauta) bread or french baguette or even with a focaccia.
• 8 buen provecho!

Creamy Crock Pot Scalloped Potatoes

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 lbs potatoes (about 6 medium)
• 1 cup water
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon pepper
• 3 tablespoons butter
• 1 small onion, thinly sliced
• 10 ounces cream of mushroom soup
• 1/4 cup flour
• 1 teaspoon salt
• 4 slices american cheese

Recipe

• 1 peel and thinly slice potatoes and place in a medium mixing bowl.
• 2 in a pyrex measuring cup, mix together water and cream of tartar. pour mixture over potatoes; drain but don't rinse.
• 3 the cream of tartar keeps the potatoes from turning brown during cooking. you can use this method for any crock pot recipe that calls for potatoes.
• 4 place half of potatoes in bottom of crock pot with half of the flour and sliced onion. sprinkle half of the flour on top. salt and pepper to taste.
• 5 add remaining potatoes, onion and flour. dollop butter over top of potatoes.
• 6 spoon undiluted soup over top next.
• 7 cook on low for 6 to 8 hours and on high for 3 to 4.
• 8 thirty minutes before serving add cheese by breaking it into small pieces; blend it.
• 9 i have doubled this recipe for my rival 5 quart slow cooker and it turns out great.

Caldo Verde

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 1 large spanish onion, diced
• 2 garlic cloves, thinly sliced
• 10 ounces portuguese chourico, diced
• 6 medium potatoes, peeled and diced
• 8 cups cold water
• 1 lb kale or 1 lb collard greens, cut into very fine julienne
• salt and pepper

Recipe

• 1 1. in a large pot, heat the olive oil over medium heat. add the onions and cook until they are translucent. add the garlic and half the chouriço and cook for 2 minutes. add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
• 2 2. when the soup is cool enough to handle, purée it in the food processor and return to the pot. add the greens, bring everything back to a boil and simmer for 2 minutes. season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.

Creamy Dijon Potato Salad With Basil

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

Ingredients

• Servings: 8
• 8 -9 red potatoes, diced
• 1 cup mayonnaise
• 1/2 cup ranch dressing
• 2 -3 tablespoons dijon mustard
• fresh basil
• pancetta (or substitute bacon, but it's not as good)
• 3/4 cup of your favorite cheese (cubed)
• 2 stalks celery (thinly sliced)
• 1/2 cup red pepper (chopped)
• salt and pepper

Recipe

• 1 boil potatoes until tender and cool.
• 2 mix together mayo, ranch, basil and dijon and blend.
• 3 pan fry panchetta let drain.
• 4 when potatoes are cool mix in sauce then gently fold in veges and cheese.
• 5 garnish with panchetta and a couple basil leaves.
• 6 let sit in fridge for 1 hour.
• 7 enjoy.

Caldo Verde With Sausage

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

Ingredients

• Servings: 8
• 4 tablespoons olive oil
• 1 onion, minced
• 1 clove garlic, minced
• 6 potatoes, peeled and thinly sliced
• 2 quarts cold water
• 1/2 lb chorizo sausage, thinly sliced
• 2 teaspoons salt
• ground black pepper, to taste
• 1 lb kale, rinsed and thin cut or julienne

Recipe

• 1 in a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 or 4 minutes.
• 2 stir in potatoes and cook, stirring constantly, 3 or 4 minutes more.
• 3 pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are real mushy.
• 4 meanwhile, in a large skillet over medium-low heat, cook sausage until it has release most of its fat, 10 minutes.
• 5 drain.
• 6 mash potatoes or puree.
• 7 add the sausage, salt and pepper into the soup and return to medium heat.
• 8 cover and simmer 5 minutes.
• 9 just before serving, stir kale into soup and simmer, until kale is tender and jade green.
• 10 stir in the remaining tablespoon of olive oil and serve at once.

Cauliflower Soup

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 medium onions, chopped (about 2 cups)
• 2 tablespoons butter
• 2 medium carrots, thinly sliced (about 1 cup)
• 2 medium celery ribs, thinly sliced (about 1 cup)
• 1 medium cauliflower, cut into small florets (about 4 cups)
• 2 large potatoes, cut into 1 1/2 to 2 inch chunks (about 3 cups)
• 10 cups water
• 1 (10 ounce) package frozen peas
• salt
• pepper
• 1/4 cup finely chopped fresh parsley
• 1 lemon, juice of (approximately)
• 1 teaspoon dried mint

Recipe

• 1 in a 4-5 quart pot over medium heat, saute the onion in butter until wilted, about 5 minutes.
• 2 add the carrots, celery, cauliflower, potatoes, and water; increase heat to high, bring to a boil; reduce heat, and simmer gently, uncovered, stirring occasionally, until all the vegetables are very tender, about 25 minutes.
• 3 stir in the peas and increase heat to high; when the soup begins to boil, the peas should be cooked.
• 4 just before serving, season with salt and pepper to taste, stir in the parsley, lemon juice, and mint.
• 5 variation-to make the soup thicker and more substantial, add 1/4 cup rice with the vegetables.

Boast Roast

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 lbs rump roast
• 3 tablespoons vegetable oil
• 3 potatoes, peeled and halved
• 3 carrots, cut into 2 ' pieces
• 2 onions, halved
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup water

Recipe

• 1 brown roast in oven on all sides in oil.
• 2 remove meat.
• 3 place half of vegetables in bottom of oven.
• 4 return meat to oven and season with salt and pepper.
• 5 add remaining vegetables and water.
• 6 cover and cook at 300 degrees for 3-5 hours depending on how well done you like it.

Calde Verde (portuguese Soup)

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

Ingredients

• Servings: 4
• 5 large potatoes, peeled and chopped
• 1 large onion, quartered
• 3 cups chicken broth
• 1 collard greens, stems removed
• 1/2 chorizo sausage (cured spanish sausage)
• 1 tablespoon olive oil

Recipe

• 1 fill large pot with water. add potatoes, onion, sausage, and chicken broth.
• 2 cook until potatoes soft.
• 3 remove sausage.
• 4 puree.
• 5 add collards and cook for about 15 minutes.
• 6 puree.
• 7 chop sausage into small slices.
• 8 add oil and sausage to pot.
• 9 enjoy.

Creamy Curried Veggies

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

Ingredients

• Servings: 2
• 1 large spanish onion, sliced
• 4 garlic cloves, minced
• 2 -3 large carrots, diced
• 2 tablespoons olive oil
• 1 medium potato, cubed (or sweet potato)
• 1 1/2 cups cauliflower florets, sliced (or broccoli)
• 6 -8 mushrooms, sliced (your favourite kind)
• 1 tablespoon curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 pinch cayenne pepper (to taste)
• 1 cup coconut milk (reduced fat is okay to use, but will not be as creamy)
• 3 tablespoons braggs liquid aminos or 3 tablespoons soy sauce

Recipe

• 1 in a large saucepan, sauté the onions, garlic and carrots in oil on a medium-high heat until the onions become translucent.
• 2 add the rest of the vegetables, curry, cumin, turmeric and cayenne, stirring often so they do not stick to the pan, cooking for 2-4 minutes. add the milk, cover and reduce the heat to a medium low.
• 3 simmer for 10-20 minutes, stirring occasionally until the potatoes can be easily pierce with a fork. stir in the braggs and cook uncovered on medium-high heat, stirring constantly until the liquid has thickened.
• 4 variations:.
• 5 for some added colour add:.
• 6 1 cup peas when you add the braggs.
• 7 for some added nutrition add:.
• 8 2 tbsp nutritional yeast as a garnish or in the last minute of cooking.
• 9 delicious on its own or served over your favorite grains and legumes such as:.
• 10 lentils, rice, quinoa, etc.

Baked New England Style Clam Chowder!

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

Ingredients

• Servings: 6
• 1 1/2 lbs hash brown potatoes, thawed
• 1 tablespoon butter
• 1/2 tablespoon olive oil
• 1/2 cup green onion, sliced
• 1/2 cup celery, sliced
• 2 garlic cloves, minced
• 1/2 teaspoon dry mustard
• 1/4 teaspoon celery seed
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/8 teaspoon cayenne pepper
• 2 tablespoons flour
• 1 cup skim milk or 1 cup fat-free half-and-half
• 1 1/2 tablespoons vermouth
• 1 cup shredded gruyere or 1 cup swiss cheese, divided
• 2 tablespoons parmesan cheese
• 1 cup low fat cottage cheese
• 20 ounces chopped clams, drained and liquid reserved
• 1/4 cup flat leaf parsley, chopped

Recipe

• 1 the above listed clams are 3-6 5 oz cans! (would not let me list it that way!).
• 2 saute, onions, celery and garlic in the oil and butter until soft. add dry seasonings and flour. stir well.
• 3 remove from heat and slowly whisk in the milk and vermouth. return to heat and cook whisking until thickened.
• 4 add 3/4 cup of the cheese as well as the parmesan. stir until melted. turn off heat and add the potatoes. (i like to use the cubed southern style hash browns). the mixture will be very thick at this point.
• 5 place cottage cheese and clam liquid in food processor or blender and buzz until no curds remain. add this and the clams to the potato mixture and stir well.
• 6 pour into a greased 9x13 casserole and sprinkle remaining 1/4 cup cheese over the top. bake at 350°f 30-40 minutes until the potatoes are soft.
• 7 garnish with chopped parsley.

Caldo De Res (mexican Beef Soup)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 lbs beef shank, with bone
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 onion, chopped
• 1 (14 1/2 ounce) can diced tomatoes
• 3 cups beef broth
• 4 cups water
• 2 medium carrots, coarsely chopped
• 1/4 cup chopped fresh cilantro
• 1 potato, quartered (optional)
• 2 ears corn, husked and cut into thirds
• 2 chayotes, quartered (optional)
• 1 medium head cabbage, cored and cut into wedges
• 1/4 cup sliced pickled jalapeno
• 1/4 cup finely chopped onion
• 1 cup chopped fresh cilantro
• 2 limes, cut into wedges
• 4 radishes, quartered

Recipe

• 1 1.cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• 2 2.heat a heavy soup pot over medium-high heat until very hot. add the oil, tilting the pan to coat the bottom. add the meat and bones, and season with salt and pepper. cook and stir until thoroughly browned.
• 3 3.add 1 onion, and cook until onion is also lightly browned. stir in the tomatoes and broth. the liquid should cover the bones by 1/2 inch. if not, add enough water to compensate. reduce heat to low, and simmer for 1 hour with the lid on loosely. if meat is not tender, continue cooking for another 10 minutes or so.
• 4 4.pour in the water, and return to a simmer. add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. simmer until vegetables are tender. push the cabbage wedges into the soup, and cook for about 10 more minutes.
• 5 5.ladle soup into large bowls, including meat vegetables and bones. garnish with jalapenos, minced onion, and additional cilantro. squeeze lime juice over all, and serve with radishes.

Bauernfrühstück

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

Ingredients

• Servings: 2
• 2 potatoes, cooked and sliced
• 4 slices bacon
• 6 eggs
• 1/4 cup milk
• 1/2 cup shredded cheese

Recipe

• 1 in a non-stick frying pan cook the bacon strips until crisp. place the strips on a paper towel to drain extra grease off. drain half of the bacon drippings from the pan. in the other half of the bacon drippings fry the potatoes until golden brown and crisp looking. in a bowl crack the eggs and add milk. beat well. add the bacon into the pan and pour the egg mixture making sure it coats all of the potatoes. you can break it into pieces for easier cooking or leave it in one piece like an omlette. turn the heat off and sprinkle the cheese over top and cover until the cheese is melted. serve with condiments of choice.

Caldo De Res (beef Soup)

Total Time: 4 hrs 15 mins Preparation Time: 20 mins Cook Time: 3 hrs 55 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 1/2 lbs beef chuck steaks, cut into 1/2- inch cubes
• 1 medium onion, diced
• 3 garlic cloves, chopped
• 1 (14 1/2 ounce) can diced tomatoes
• 6 cups beef broth
• 1 bay leaf
• 1 tablespoon dried mexican oregano
• 1 lb red potatoes, diced
• 1 carrot, peeled and diced
• 2 ears corn, shrucked and cut into 1-inch-thick-rounds
• 1 zucchini, cut into thick matchsticks, 1 inch long
• 1/2 head green cabbage, cored, thinly sliced
• 1/4 cup chopped fresh cilantro
• salt & freshly ground black pepper
• 1/2 medium onion, finely diced
• fresh cilantro stem
• 1 lime, cut into 6 wedges
• 12 tortillas, warmed

Recipe

• 1 heat the oil in a large, heavy pot over medium-high heat; add the meat and brown on all sides, about 5 minutes.
• 2 add the onion and garlic and cook for 3 minutes.
• 3 add the tomatoes, broth, bay leaf and oregano. bring to a boil and reduce the heat to a simmer. cook for 1 1/2 hours, partially covered.
• 4 stir in the potatoes, carrot, and corn; continue to cook for 15 minutes.
• 5 add zucchini, cabbage, and cilantro and cook until all vegetables are to your liking.
• 6 discard the bay leaf and season to taste with salt and pepper. ladle the soup into warm bowls and pass the diced onion, cilantro, lime wedges, and tortillas at the table.

Bauernfruhstuck

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

Ingredients

• 6 slices bacon
• 1 tablespoon butter
• 1 onion, chopped
• 4 potatoes, cooked and finely diced
• 6 eggs
• 1/2 teaspoon salt
• black pepper
• 1/4 cup milk

Recipe

• 1 fry the bacon until crisp. remove and drain on paper towel. remove bacon fat from pan, add the butter and saute the chopped onion until soft.
• 2 add the potatoes and brown lightly.
• 3 beat the eggs lightly and add the salt, pepper, milk and finally the bacon (chopped).
• 4 pour the egg mixture over the onions and potatoes and stir occasionally until cooked.

Apple Cider Lamb Stew

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

Ingredients

• Servings: 8
• 2 lbs lamb shoulder
• 3 medium potatoes, cubed
• 3 medium carrots, cut into half inch pieces
• 2 medium onions, sliced
• 1 medium apple, cored and coarsely chopped
• 1/2 cup coarsely chopped celery
• 3 tablespoons quick-cooking tapioca
• 2 cups apple cider
• 1 teaspoon salt
• 1 teaspoon caraway seed
• 1/4 teaspoon black pepper

Recipe

• 1 cut meat into 1 inch pieces.
• 2 in a 4-6 quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery and tapioca.
• 3 stir in apple cider, salt, caraway seeds and pepper.
• 4 cover and cook on low heat setting for 10-12 hours or on high heat for 5-6 hours.

Cauliflower Soup From L'islet

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

Ingredients

• Servings: 10
• 8 cups chicken stock
• 1 cauliflower, cut in little flowers
• 1 cup leek, part only, diced
• 1/2 cup celery, diced
• 1 potato, peeled and diced
• savory, to taste
• thyme, to taste
• salt and pepper
• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup 10% cream

Recipe

• 1 pour chicken stock in a saucepan. add cauliflower, leeks, celery and potato. season with savory, thyme and salt and pepper.
• 2 bring to boil. when it begins to simmer, reduce heat and let simmer about 15 minutes, until veggies are tender.
• 3 drain veggies but keep the stock, then puree in a blender until creamy.
• 4 melt butter in a saucepan. add flour and stir well. add stock and cook at low heat while stirring, until slightly thick.
• 5 incorporate veggies puree and let simmer 2 minutes.
• 6 add cream and keep cooking 2 to 3 minutes, just to reheat. serve immediately.
• 7 you can also use dill, rosemary, nutmeg and chives to season this soup.