Brown ground beef.
Prepare the potatoes in a casserole dish as indicated on the box, except leave the butter or margarine out.
Top your potato mixture with the ground beef.
Bake at 450 degrees for 20 minutes.
Top with shredded cheese and green onion.
Let sit for approx 5 - 10 minutes until cheese melts and serve.
Prick the potato all over with a fork. Microwave on high for 3 mins. Turn; microwave for another 2-3 mins until tender when tested with a knife. Cut into 6 wedges.
Arrange the potato wedges in a microwave safe bowl and season to taste. Pour over the baked beans and sprinkle with cheddar.
Microwave on high for another 2 mins, until piping hot in the middle and the cheese has melted.
Serve garnished with parsley.
Defrost tater tots; preheat oven to 350.
Combine 1/4 cup butter, salt, pepper, soup & sour cream (& chives).
Mix tater tots with onion and cheese (& celery).
Mix #2 & #3.
Pour into greased 2-quart casserole dish.
Mix 1/4 cup butter with crushed potato chips; sprinkle on top of casserole.
Bake at 350 for 25 minutes or until topping is golden brown.
Place chicken, potato& carrot in 13\" X 9\" dish.
Pour dressing over dish contents.
Sprinkle with seasonings and parmesan cheese.
Bake, uncovered, at 400 for 1 hour or until chicken is cooked through.
Microwaved or leftover baked potatoes work just great. Combine all the ingredients in blender or food processor and blend until smooth.
Reheat as required.
Great with cheese stirred in and bacon crumbled on top, too!
Perfect for busy, cold days when you need a quick perk-up.
Heat broiler.
In a medium bowl, finely crush the potato chips.
Add the crabmeat, tarter sauce, mustard, and pepper and stir to combine.
Form mixture into 6 patties and place on parchment paper or foil lined baking sheet.
Top each with a pat of butter and broil until browned, 1-2 minutes.
Serve with lemon wedges.
Combine cake mix, oil, eggs, sugar, sweet potato, cinnamon and water.
Mix well and bake at 350\u00b0 for 35 minutes.
Let cool.
and mix in the mashed potato flakes. Let stand two minutes
work surface. Cut sweet potato patties in half. Roll 1
Wash broccoli, cut the florets into small bitesize pieces.
Wash potatoes, microwave until bake throughout (usually around 10 mins, depending on your microwave).
Cut cooked potatoes into bitesize cubes.
In a large pot combine both potato and cheddar cheese soup and milk, bring to a boil.
Add potato cubes and broccoli florets.
Cook for about 15-20 mins on 350 until the broccoli is cooked through.
Add shredded cheese, cook until cheese melts.
pepper to taste.
Prepare potato flakes as package directs for
Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes.
Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.
Grate sweet potato in food processor.
Add remaining ingredients except marshmallows.
Bake in buttered 8-inch square casserole 1 hour at 375\u00b0.
Remove from oven; place marshmallows on top of casserole and return to oven until marshmallows are lightly browned.
Cut butter into biscuit mix until crumbly.
Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times.
Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter.
Place on large ungreased cookie sheet bake at 450\u00b0F for 10 to 12 minutes or until golden.
Mix together the milk and potatoes; add yeast.
Stir until dissolved.
Add dry ingredients and mix until easy to handle. Shape into desired shapes and let rise until doubled (45 to 60 minutes).
Bake until golden brown at 400\u00b0 for 15 to 20 minutes. Makes 1 1/2 dozen rolls.
(Measure leftover mashed potatoes into 1 cup portions and freeze for later use in recipes.)
In medium saucepan, saute scallions in butter until soft. Add all of the ingredients EXCEPT yogurt, and bring to boil. Lower heat and simmer 10 minutes until potato is tender. REMOVE BAY LEAF.
When cool enough, puree mixture in blender. Cool completely. Add yogurt and regridgerate 1 hour or until cold.
Heat the oil in large, deep frying pan. Add the ground beef, onion, garlic, pepper and celery. Fry for 4-5 mins, stirring, breaking up the beef with a wooden spoon.
Add the chili seasoning mix. Stir in 1 1/4 cup water and bring to a boil. Reduce heat and simmer for 5 mins, stirring occasionally.
Add the kidney beans, sweet corn, tomatoes, parsley, cilantro and chili pepper. Bring to a boil. Reduce heat and simmer for 5 mins. Season to taste. Serve with potato wedges, if desired.
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For a quick way to heat your potato poke a hole in the
y washing & then pricking your potato with a fork or knife