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Tag: potato (Page 2 of 4)

Easy Oven Beef and Gravy

Recipe Source: internetnut /

Prep/Cooking Time: 2ΒΌ hours / 5 min prep


2 lbs boneless beef cubes
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can water
1 (1 7/8 ounce) envelope dry onion soup mix


Mix the soups and water together using a electric mixer in a bowl.

Place the cubed beef in a oven proof dish.

Pour the soup mix over the beef and gently fold until all the meat is covered.

Cover the dish and bake at 325 for 2 hours, stirring several times.

Serve this over mashed potatoes or noodles.

Sausage and Vegetable Soup

Recipe Source: Ken Meaux

Prep/Cooking Time: 1 hour


1 can 14 1/2 oz can of chicken broth
1 can 14 1/2 oz beef broth
1 can 14 1/2 oz Italian stewed tomatoes
2 cups hash browns potatoes
1 package 16 oz soup vegetables frozen, or any brand
8 ounces smoked sausage sliced
salt and pepper to taste
1 tsp sugar


Combine broths and undrained tomatoes in a large sauce pan and bring to boil. Stir in soup vegetables, sausage, and salt and pepper. Bring to a boil again. Reduce heat and simmer for 20 minutes untill vegetables are almost done. Add hash browns and simmer untill soft.

Season to taste and ladle in bowls and sprinkle with a little parmesan cheese. If you want it a little thinner add more liquid. Recommended Sides serve with corn bread or french bread.

Red Dill Potato Salad

Prep and Cooking Time: 30 minutes


3 lbs. red potatoes, cooked
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. dill weed
1 c. mayonnaise
2 tbsp. bacon, cooked, crumbled
6 green leaf lettuce leaves


Potatoes should be cooked until just done with skins on in boiling salted water (approximately 20-40 minutes depending on size of potatoes). Slice potatoes after they have cooled and place in mixing bowl.

In a separate bowl mix mustard, vinegar, dill and mayonnaise and pour over potatoes. Mix well. Refrigerate until ready to serve. Serve individually on leaf lettuce and sprinkle each salad with bacon crumbs.

Serves: 6.

Chicken Vesuvio

Recipe Source: Food Network

Prep/Cooking Time: 1 hour 10 minutes / 30 mins prep


3 tablespoons olive oil
3 lbs chicken, cut up
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
10 small red potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
2 tablespoons unsalted butter


Preheat the oven to 450 degrees F. Mix together flour, salt, and pepper. Heat the oil in large ovenproof pot over high heat. Coat the chicken w/the flour mixture and shake off excess. Cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a large plate.

Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir scraping up the brown bits on the bottom of the pot. Add the broth, oregano, and thyme.

Return the chicken to the pot. Stir gently to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20-30 minutes.

Transfer the chicken to a platter. Arrange the potatoes around chicken. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Ranch Potato-Topped Chicken Bake

Recipe Source:

Prep/Cooking Time: 50 minutes / 20 mins prep


2 cups cubed cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/2 cup chicken broth

1 3/4 cups water
1 cup milk
2 1/4 cups plain instant mashed potatoes (dry)
1 (1 ounce) package dry ranch dip mix
1 egg, slightly beaten


Heat oven to 375.

In large saucepan, combine all filling ingredients; mix well. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally. Spoon into ungreased 13×9-inch (3 quart) baking dish.

In medium saucepan, bring water to a boil. Remove from heat. Add milk. Stir in plain mashed potato mix and ranch dip; mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edge of hot chicken mixture.

Bake 25 to 30 minutes or until potatoes are set and light golden brown.


You can substitute onion or vegetable dip instead of the ranch dip.

Sweet Potato Casserole

Recipe Source:

Prep/Cooking Time: Prep: 45 minutes / Bake: 25 minutes


1-1/2 pounds sweet potatoes
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
3 tablespoons butter, cubed
1 teaspoon vanilla
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons butter
1/2 cup pecan pieces
Pecan halves (optional)


Scrub and peel sweet potatoes. Cut off and discard woody portions and ends. Cut potatoes into cubes. Cook, covered, in a small amount of boiling water for 25 to 35 minutes or until tender. Drain.

Combine hot sweet potatoes, granulated sugar, milk, egg, the 3 tablespoons butter, and vanilla. With a wooden spoon, stir to break up potatoes but not completely mash them. Put mixture into a greased 2-quart square baking dish.

Combine brown sugar and flour; cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mixture on top of potatoes. Bake, uncovered, in a 350 degree F oven about 25 minutes or until set. Garnish with pecan halves, if desired.

Makes 8 side-dish servings.

One Skillet Pork Supper

Recipe Source: Christine Johnson /


4 pork chops
1 (10.75 ounce) can condensed tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 potatoes, quartered
4 small carrots, cut into 2 inch pieces


In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes or until tender.

Makes 4 servings.

Cheesy Fried Potatoes

Recipe Source: Marcia /

Prep/Cooking Time: Prep Time: 10 Minutes / Cook Time: 30 Minutes


2 slices bacon
2 tablespoons butter
1 tablespoon diced onion
4 potatoes, peeled and sliced
salt and pepper to taste
2 eggs
1/2 cup shredded Cheddar cheese


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan.

Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.

Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.

Creamy Au Gratin Potatoes

Recipe Source:

Prep/Cooking Time: Prep: 30 Minutes / Cooking: 1 Hour 30 Minutes


4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese


Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

German Potato Pancakes

Recipe Source: Wendy L /

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 6 Minutes


2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil


In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.

Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

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