Search Results for "Potato"
Recipe Results 64 of 74 pages
Hot Turkey Salad
Ingredients: 4 cups cubed cooked turkey 2 cups diced celery 1 cup slivered almonds, toasted 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1 1/2 cups mayonnaise 1 cup (4 ounces) shredded cheddar cheese 1 cup crushed potato chips Directions: In a greased 2-quart baking dish, combine the first eight ingredients. Top with
Turkey Shepherd’s Pie
Ingredients: 2 cups cubed cooked turkey 3/4 cup turkey gravy 1 cup shredded carrots 2 cups prepared stuffing 1 can (15 1/4 ounces) whole kernel corn, drained 2 cups warm mashed potatoes Directions: In a greased 2-quart baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for
Leftover Turkey Tortilla Soup
Ingredients: Vegetable oil 1 can (14.5 ounces) tomatoes 32 ounces chicken broth Coarse salt (sea salt or kosher), to taste 1 can (15 ounces) potatoes 1 can (14.5 ounces) carrots 1 can (15.25 ounces) whole kernel corn 1 can (15.5 ounces) pinto or black beans, drained 2 cups cooked turkey, shredded 6 ounces bite-size corn
Ham ‘n’ Egg Pizza
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls 3 eggs 2 tablespoons milk 1/8 teaspoon pepper 2 cups finely chopped fully cooked ham 1 cup frozen shredded hash brown potatoes 1 cup (4 ounces) shredded cheddar cheese 1/2 cup shredded Parmesan cheese Directions: Unroll crescent roll dough and place on an ungreased 12-inch pizza pan.
Homemade Spiced Cider
Ingredients: 8-10 apples, quartered 1/2-3/4 cups sugar 4 tablespoons cinnamon or 4 cinnamon sticks 4 tablespoons allspice Directions: Place apples in large stockpot. Fill with enough water to cover apples. Add sugar. Tie up spices in cheesecloth, and add this to apples and water. Boil 1 hour, uncovered. Simmer two hours, covered. Let cool. Remove
Quick Strawberry Jam
Ingredients 1 pound strawberries, washed, caps removed and halved 2/3-3/4 cup sugar 2 tablespoons powdered fruit pectin 2 teaspoons fresh lemon juice Directions Mash strawberries in a large bowl using a potato masher or fork. Add sugar, pectin and lemon juice. Stir well. Pour mixture into a 12-inch nonstick skillet and boil until slightly thickened,
BBQ Chicken and Cheddar Foil Packet Dinner
Ingredients 3 tablespoons barbecue sauce 4 small boneless, skinless chicken breast halves (1 pound) 2 small unpeeled red potatoes, thinly sliced 1 red or green bell pepper, seeded and sliced 1 green onion, finely chopped 1/4 teaspoon salt 1/8 teaspoon black pepper 1 1/2 cups shredded reduced-fat Cheddar cheese Directions Preheat oven to 375° or
Crustless Spring Quiche
Ingredients: 1 16-ounce box Mrs. T’s Potato and Cheddar Pierogies 1 tablespoon butter or margarine 1 small red bell pepper, thinly sliced 1 cup mushrooms, sliced 3 cups baby spinach 2 scallions, sliced 1 1/2 cups milk 3 large eggs 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup shredded Asiago cheese Directions: Preheat
Classic Beef Stew
Ingredients: 1 tablespoon of oil 2 pounds Laura’s Lean Eye of Round Roast cut into 2-inch cubes 2 cups sliced onions 4 cloves garlic, chopped 1 green bell pepper, sliced 4 large celery stalks, cut into 2-inch pieces 8 medium carrots 4 large baking potatoes (about 2 pounds) cut into eighths 1 28-ounce can whole
Western Shepherd’s Pie
Ingredients: 1/2 onion, chopped 1 1/2 pounds boneless, skinless chicken thighs 1 can (15.5 ounces) white cannellini beans, drained and rinsed 1 can (11 ounces) corn, drained 1 1/2 cups medium heat green salsa, divided 1 can (4.5 ounces) chopped green chilies, medium heat 2 teaspoons minced garlic 1 1/2 teaspoons ground cumin 1/3 cup
