Search Results for "Potato"
Recipe Results 53 of 72 pages
Easy Sheet Pan Meatloaf and Vegetables
Ingredients: 1-1/2 pounds Ground Beef (93% or leaner) 1 can (8 ounces) tomato sauce, divided 1 cup dry bread crumbs 1 small onion, finely chopped 1 egg 2 teaspoons Worcestershire sauce 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 2 pounds red potatoes, cut into 3/4 inch cubes 1/2 teaspoon garlic salt
American Beef Stew
Ingredients: 2 tablespoons white whole-wheat flour 1⁄2 teaspoon salt 1⁄2 teaspoon black pepper 1 to 1 1⁄2 pounds beef chuck, cut into 1-inch cubes and patted dry with a paper towel 1 tablespoon olive oil 2 onions, coarsely chopped 2 garlic cloves, minced 4 carrots, peeled and chopped (about 2 cups) 3 celery stalks, sliced
Beef and Noodles
submitted by Kathy Johnson of N. Georgetown, OH Ingredients: 2-3 lb. roast, prepared, cut into bite size pieces 1 pkg. egg noodles (9-12 oz.) 3 cups bone broth 1 cup water salt and pepper to taste Directions: Bring bone broth and water to boil, add egg noodles and reduce heat to a simmer. Allow the
Beef Stew
submitted by Nikki Howell of Minerva, OH Ingredients: 2 lbs. cubed beef 4 large potatoes, peeled and cubed 2 stalks celery, chopped 1 Tbsp. sugar 1/4 tsp. sweet basil 1/3 cup tapioca 1 pint tomato juice 1 lb. carrots, sliced 1 onion, diced 1 Tbsp. salt, or to taste 1/4 tsp. pepper, or to taste
Breakfast Casserole
Submitted By: Ann Wiley of Amsterdam, Oh Ingredients: 1 lb. bag hash brown potatoes 1 lb. ground sausage, cooked and drained 6 eggs 2 cups milk 1 tsp. salt (optional) 2 cups shredded cheese (cheddar or mozzarella) Directions: Grease a 9×12” baking dish. Spread potatoes in bottom of dish. Spread cooked, drained sausage over the
Chicken, Chorizo and Corn Soup
Ingredients: 2 cups Hulled Corn, cooked 1 pound chicken tenders ¾ pound chorizo sausage 2 tablespoons extra-virgin olive oil 3 cloves garlic, smashed 1 red bell pepper, chopped 1 medium onion, chopped 6 small red potatoes, diced 1 can (15-oz) fire roasted chopped tomatoes 1 (15-oz) can dark red kidney beans, drained 2 teaspoons hot
Hearty Veggie Soup
Ingredients: 1 14.5 ounce can low sodium chicken broth 1 8 ounce can tomato paste 1 cup water 3 small red potatoes diced 2 carrots sliced 1 can black beans drained and rinsed 1 small onion chopped 2 stalks celery diced 1 14.5 ounce can diced tomatoes w/ green chilies 1 cup frozen green beans
Chicken Vegetable Soup
Ingredients: 2 tablespoon extra virgin olive oil 1 medium onion finely chopped 3 medium carrots finely chopped 2 stalks celery finely chopped 4 garlic cloves minced 4 cups low sodium chicken broth 4 cups water 2 cups cooked shredded chicken 4 small potatoes with skin, chopped 1 medium bell pepper chopped ½ teasppon seasoning salt
New England Clam Chowder
Ingredients: 6 slices bacon 2 cups new red potatoes, cut into small cubes 1 cup carrots, peeled and cut into small cubes 1 cup white onion, chopped 8 ounces canned clams, undrained 2 tablespoons flour 2 tablespoons butter, melted 3 cups whole milk 1 cup half and half cream 2 teaspoons freshly ground black pepper 1 teaspoon
Chunky Southwestern Soup
Ingredients: 1-1/2 cups chopped white onion 2 tablespoons vegetable oil 2 medium carrots, quartered crosswise, then slivered 1 pound potatoes, sliced then slivered 1/4 pound mushrooms, sliced 1 tablespoon minced garlic (3 medium cloves) 1 cup mild chile salsa 2 cans chicken broth (14-1/2 ounces each) 1 can tomato sauce (15 ounces) 2
