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Shared Recipes by Recipe Box Members (page 5064)
ROASTED CAULIFLOWER
1 head cauliflower 1 tbsp olive oil 1 tbsp Dijon or grainy mustard 4 cloves garlic, chopped 1/4 cup bread crumbs Salt and pepper to taste 2 tbsp Parmesan cheese Cut the cauliflower into
by sgre52160
added 2008-06-23
added 2008-06-23
1 head cauliflower 1 tbsp olive oil 1 tbsp Dijon or grainy mustard 4 cloves garlic, chopped 1/4 cup bread crumbs Salt and pepper to taste 2 tbsp Parmesan cheese Cut the cauliflower into
RANCH & BACON HASHBROWN BAKE
1 (1 oz) pkg Ranch salad dressing and seasoning mix 11/4 cups milk 3 oz cream cheese, softened 6 cups shredded hash browns 2 tbsp bacon bits 1/2 cup shredded cheddar cheese In a blender,
by sgre52160
added 2008-06-23
added 2008-06-23
1 (1 oz) pkg Ranch salad dressing and seasoning mix 11/4 cups milk 3 oz cream cheese, softened 6 cups shredded hash browns 2 tbsp bacon bits 1/2 cup shredded cheddar cheese In a blender,
POTATO STRUDEL WITH BROWN BUTTER HERB SAUCE
2 lb potatoes, peeled and cut into 1/8 inch slices 1 3/4 tsp salt 2 onions chopped 2 large eggs, beaten to mix 3 tbsp flat leaf parsley chopped 12 sheets phyllo dough 6 tbsp olive
by sgre52160
added 2008-06-23
added 2008-06-23
2 lb potatoes, peeled and cut into 1/8 inch slices 1 3/4 tsp salt 2 onions chopped 2 large eggs, beaten to mix 3 tbsp flat leaf parsley chopped 12 sheets phyllo dough 6 tbsp olive
POTATO CHIPS WITH PARMESAN, PEPPER, AND LEMON
1 tsp finely grated lemon zest 1 tbsp grated Parmigiano-Reggiano 1 tbsp kosher salt 1/2 tsp cracked black pepper 1 lb Yukon Gold potatoes, peeled 3 quarts peanut oil Put the lemon zest,
by sgre52160
added 2008-06-23
added 2008-06-23
1 tsp finely grated lemon zest 1 tbsp grated Parmigiano-Reggiano 1 tbsp kosher salt 1/2 tsp cracked black pepper 1 lb Yukon Gold potatoes, peeled 3 quarts peanut oil Put the lemon zest,
POTATO CASSEROLE II
3/4 cup butter, divided 1 (30 oz) package frozen country-style hash browns, thawed 1 cup frozen mixed vegetables*, thawed 1 can cream of celery soup, undiluted 1 (8 oz) container sour cream 1
by sgre52160
added 2008-06-23
added 2008-06-23
3/4 cup butter, divided 1 (30 oz) package frozen country-style hash browns, thawed 1 cup frozen mixed vegetables*, thawed 1 can cream of celery soup, undiluted 1 (8 oz) container sour cream 1
PEPPER JELLY-GLAZED CARROTS
1 (2-lb) package baby carrots 1 (10 1/4 oz) can condensed chicken broth, undiluted 2 tbsp butter 1 (10 1/4 oz) jar red pepper jelly Combine carrots and chicken broth in a skillet over medium
by sgre52160
added 2008-06-23
added 2008-06-23
1 (2-lb) package baby carrots 1 (10 1/4 oz) can condensed chicken broth, undiluted 2 tbsp butter 1 (10 1/4 oz) jar red pepper jelly Combine carrots and chicken broth in a skillet over medium
ORIENTAL BROWN RICE
5 cups chicken broth 1 cup fresh or frozen peas 2 cups long grain brown rice 1/4 cup sweet onion, sliced thin then halved 2 garlic cloves, minced 1 tbsp soy sauce 1/2 tsp cumin 1/2 tsp
by sgre52160
added 2008-06-23
added 2008-06-23
5 cups chicken broth 1 cup fresh or frozen peas 2 cups long grain brown rice 1/4 cup sweet onion, sliced thin then halved 2 garlic cloves, minced 1 tbsp soy sauce 1/2 tsp cumin 1/2 tsp
MOJO POTATOES
6 large baking potatoes 2 cups flour 1/4 tsp cayenne 2 tsp thyme Salt and pepper About 1/4 cup milk Vegetable oil for frying Bake potatoes at 425 for about 1 hour and 15 minutes. Let
by sgre52160
added 2008-06-23
added 2008-06-23
6 large baking potatoes 2 cups flour 1/4 tsp cayenne 2 tsp thyme Salt and pepper About 1/4 cup milk Vegetable oil for frying Bake potatoes at 425 for about 1 hour and 15 minutes. Let
MEXICAN FRIED RICE
1/4 cup extra virgin olive oil 2 tsp minced garlic 1 medium onion chopped 2 cups brown rice 4 cups water 4 chicken bouillon cubes 1 pkg taco seasoning 1 (11 oz) can Mexicorn 1 (28 oz) can
by sgre52160
added 2008-06-23
added 2008-06-23
1/4 cup extra virgin olive oil 2 tsp minced garlic 1 medium onion chopped 2 cups brown rice 4 cups water 4 chicken bouillon cubes 1 pkg taco seasoning 1 (11 oz) can Mexicorn 1 (28 oz) can
ITALIAN GREEN BEAN CASSEROLE
1 lb green beans, ends trimmed 1 tbsp olive oil 8 oz sliced mushrooms 2 cloves garlic, minced 2 tsp chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1/3 cup brandy
by sgre52160
added 2008-06-23
added 2008-06-23
1 lb green beans, ends trimmed 1 tbsp olive oil 8 oz sliced mushrooms 2 cloves garlic, minced 2 tsp chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1/3 cup brandy
HERBED POTATO SKINS
3 medium baking potatoes, scrubbed Oil 1 (4 oz) container feta cheese, crumbled 11/2 tsp oregano 1/2 tsp basil 1/4 tsp rosemary 1/2 tsp garlic salt Preheat oven to 400. Prick the potatoes
by sgre52160
added 2008-06-23
added 2008-06-23
3 medium baking potatoes, scrubbed Oil 1 (4 oz) container feta cheese, crumbled 11/2 tsp oregano 1/2 tsp basil 1/4 tsp rosemary 1/2 tsp garlic salt Preheat oven to 400. Prick the potatoes
HEAVENLY POTATOES
6 medium potatoes, peeled, cubed, boiled until tender 1 small onion, minced 4 oz cream cheese, softened 1/4 cup sour cream 1/4 cup grated cheddar cheese 2 tsp salt 1/4 tsp garlic salt 3 tbsp
by sgre52160
added 2008-06-23
added 2008-06-23
6 medium potatoes, peeled, cubed, boiled until tender 1 small onion, minced 4 oz cream cheese, softened 1/4 cup sour cream 1/4 cup grated cheddar cheese 2 tsp salt 1/4 tsp garlic salt 3 tbsp