Main Dish Recipes

This American Goulash is a food made in one pot of pure comfort. Made from simple: beef, tomatoes, and macaroni. Made with simple ingredients. We name it ‘American Goulash,’ since it is not the Hungarian version with paprika and whole meat cuts, although this is called goulash. This Easy Goulash Recipe features an enormous load and the perfect way to feed a crowd. A simple skillet dinner in a fine tomato sauce, with tomatoes, beef, and macaroni noodles, is the best comfort food on a budget.

The great thing about this goulash is that the next day (or better) is one of the foods that taste as good. It is delicious, sweet, cheesy, and full of ground beef and pasta. It maintains well for a few days in the fridge but also frozen perfectly later in the week for lunches or food.

Ingredients:

1 lb ground beef

1 small onion diced

1 tsp minced garlic

1 (15 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1 tsp sugar

1 tsp Italian seasoning

salt & pepper, to taste

1 c elbow macaroni pasta, cooked measured before cooking

grated Parmesan cheese, for serving

Directions:

In the large pan over medium heat, brown the beef, and cook the onion, and garlic.

Drain the excess grease

Add tomatoes with juices and tomato sauce.

Sprinkle with sugar, Italian seasoning, salt, and pepper.

Bring to a boil, mix well.

Reduce the heat and cook for about 10 minutes.

Add the pasta and mix it.

Simmer for an additional 5 min and then serve.

Sprinkle with Parmesan cheese, slightly grated.

Tips:

Add more veggies, Green peppers, mushrooms, or tomatoes would be great ingredients.

It’s a great snack. So if you have pasta shells instead of macaroni-use them. This recipe is not supposed to be complicated!

Try to switch some Italian ground sausage for ground beef. Or if you have it, use turkey ground or pork ground.

GRANDMA’S AMERICAN GOULASH (GROUND BEEF)

Rebecca This American Goulash is a food made in one pot of pure comfort. Made from simple: beef, tomatoes, and macaroni. Made with simple ingredients. We name it ‘American Goulash,’ since… Main Dish Recipes GRANDMA’S AMERICAN GOULASH (GROUND BEEF) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 lb ground beef
• 1 small onion diced
• 1 tsp minced garlic
• 1 (15 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 tsp sugar
• 1 tsp Italian seasoning
• salt & pepper, to taste
• 1 c elbow macaroni pasta, cooked measured before cooking
• grated Parmesan cheese, for serving

Instructions

In the large pan over medium heat, brown the beef, and cook the onion, and garlic.

Drain the excess grease

Add tomatoes with juices and tomato sauce.

Sprinkle with sugar, Italian seasoning, salt, and pepper.

Bring to a boil, mix well.

Reduce the heat and cook for about 10 minutes.

Add the pasta and mix it.

Simmer for an additional 5 min and then serve.

Sprinkle with Parmesan cheese, slightly grated.

Tips:

Add more veggies, Green peppers, mushrooms, or tomatoes would be great ingredients.

It's a great snack. So if you have pasta shells instead of macaroni-use them. This recipe is not supposed to be complicated!

Try to switch some Italian ground sausage for ground beef. Or if you have it, use turkey ground or pork ground.

These veggies are excellent! As long as you remember to squeeze excess moisture out of moisture, you can produce them with almost any grated vegetables. My husband’s favorite is to add some of the patties to a pitta with lettuce, tomatoes, and yogurt, and then fill a pitta bread in it. It is extremely easy to make this super healthy veggie patties. It’s a favorite of the family. These beautiful veggie patties taste fantastic for lunch or a light meal.

The Veggie patties are a bit of a mental game because you forget that you eat vegetables, they have a magical way. The best patties are not only packed with veggies, but they also have cheese, herbs, and spices. But the most important thing about these patties is that what you decide to add to them depends on what you already have in your kitchen.

Ingredients:

9 to 10 oz potatoes, cooked and mashed

1 garlic clove – mashed

1 small red onion – finely chopped

1 Eggland’s egg

grated cheese (low-fat or regular)

1 medium-sized zucchini, grated (squeeze the water out of this)

1 medium-sized carrot, grated

a small handful of sunflower seeds

salt & pepper

1 tablespoon Bertolli olive oil

fresh herbs, chopped

1 small green chili – chopped (optional)

Gold Medal flour

Directions:

Preheat oven at about 400 degrees F.

In a large bowl, mix potatoes, garlic, onions, and egg. Add the rest of the ingredients (not the flour). Combine and mix well.

Shape into patties and cover with flour very lightly.

Fry the patties quickly on both sides until it changes color.

Take it out and pat dry. Place the patties over a baking tray and bake for about in the oven for 15 min.

Tip: These can be made with all types of veggies – each time using a different mixture. To fry them quickly in the pan will first better hold them together, but baking in the oven is a healthier option.

Vegetable Patties – My Grandma Used To Make These All The Time!

Rebecca These veggies are excellent! As long as you remember to squeeze excess moisture out of moisture, you can produce them with almost any grated vegetables. My husband’s favorite is to… Main Dish Recipes Vegetable Patties – My Grandma Used To Make These All The Time! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 9 to 10 oz potatoes, cooked and mashed
• 1 garlic clove – mashed
• 1 small red onion – finely chopped
• 1 Eggland’s egg
• grated cheese (low-fat or regular)
• 1 medium-sized zucchini, grated (squeeze the water out of this)
• 1 medium-sized carrot, grated
• a small handful of sunflower seeds
• salt & pepper
• 1 tablespoon Bertolli olive oil
• fresh herbs, chopped
• 1 small green chili – chopped (optional)
• Gold Medal flour

Instructions

Preheat oven at about 400 degrees F.

In a large bowl, mix potatoes, garlic, onions, and egg. Add the rest of the ingredients (not the flour). Combine and mix well.

Shape into patties and cover with flour very lightly.

Fry the patties quickly on both sides until it changes color.

Take it out and pat dry. Place the patties over a baking tray and bake for about in the oven for 15 min.

Tip: These can be made with all types of veggies – each time using a different mixture. To fry them quickly in the pan will first better hold them together, but baking in the oven is a healthier option.

The key to the preparation of this saucepan is nothing to be pulled out. This is what makes your knocks. You have your dumplings on top if you dish it out. Perhaps you want to use low sodium granules and add certain veggies for one meal in a pot. This casserole was good for the tongue, knee-slipping. Sometimes casseroles have a bad rap. They are not the most pretty things I’ve ever done, but it sure tastes good.

Ingredients:

3 chicken breasts, boneless and skinless (boiled and shredded)

2 cups chicken stock

1/2 cup of butter

2 cups Bisquick or self-rising flour

2 cups of milk (2%), whatever you prefer

1 (the herbed cream of chicken soup adds lots more flavor) can cream of chicken soup

3 teaspoons Wyler’s chicken granules or 3 bouillon cubes

1/2 teaspoons dried sage

1 teaspoon black pepper & salt, as desired

Directions:

Preheat oven at about 350 degrees F

In a sauce bowl, place the chicken breast with sufficient water. Set your lid on and take ten to fifteen minutes to finish cooking, and then turn off your heat, let it sit. Remove the chicken from stock and allow it to cool and shred the chicken with a fork.

Do not mix the layers when building the layered saucepan.

First Layer:

Melt 1 stick of butter in 9×13-inch casserole dish. Spread over butter the shredded chicken. Sprinkle this layer with black pepper and dried sage. Now add a layer of vegetables if you want to serve it as a pot pie.

Second Layer:

In a little bowl, mix the milk with Bisquick. Slowly pour into the chicken.

Third Layer:

In the medium bowl, combine 2 cups of chicken stock with chicken granules and soup if necessary (strained, if necessary). Slowly pour on the Bisquick layer, once blended. Add some hot stock to the soup so that the soup is melting and everything is out).

For 50 to 60 minutes, cook the casserole until the or golden brown on top.

Chicken Dumpling Casserole

Rebecca The key to the preparation of this saucepan is nothing to be pulled out. This is what makes your knocks. You have your dumplings on top if you dish it… Main Dish Recipes Chicken Dumpling Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 chicken breasts, boneless and skinless (boiled and shredded)
• 2 cups chicken stock
• 1/2 cup of butter
• 2 cups Bisquick or self-rising flour
• 2 cups of milk (2%), whatever you prefer
• 1 (the herbed cream of chicken soup adds lots more flavor) can cream of chicken soup
• 3 teaspoons Wyler's chicken granules or 3 bouillon cubes
• 1/2 teaspoons dried sage
• 1 teaspoon black pepper & salt, as desired

Instructions

Preheat oven at about 350 degrees F

In a sauce bowl, place the chicken breast with sufficient water. Set your lid on and take ten to fifteen minutes to finish cooking, and then turn off your heat, let it sit. Remove the chicken from stock and allow it to cool and shred the chicken with a fork.

Do not mix the layers when building the layered saucepan.

First Layer:

Melt 1 stick of butter in 9x13-inch casserole dish. Spread over butter the shredded chicken. Sprinkle this layer with black pepper and dried sage. Now add a layer of vegetables if you want to serve it as a pot pie.

Second Layer:

In a little bowl, mix the milk with Bisquick. Slowly pour into the chicken.

Third Layer:

In the medium bowl, combine 2 cups of chicken stock with chicken granules and soup if necessary (strained, if necessary). Slowly pour on the Bisquick layer, once blended. Add some hot stock to the soup so that the soup is melting and everything is out).

For 50 to 60 minutes, cook the casserole until the or golden brown on top.

A relatively low and slow roast with a relatively cheap cut of beef (eye-round) yielded a very joyful roast. This was great for a Sunday dinner, but I roast this to make sandwiches of roast beef. Take care to make it one day before roasting, because it was tender to savor the roast for 24 hours before roasting. Again, Cook’s Illustrated has made flavorful roast beef the perfect technique.

Preparation time: 1080 minutes
Cooking time: 1210 minutes
Serves: 10

Ingredients:

1 boneless eye-round (roast), (3.5- to 4.5-pound)

4 tsp kosher salt (2 tsp table salt)

2 tsp plus and 1 tbsp of vegetable oil, separated

2 teaspoons ground black pepper

Directions:

Sprinkle salt evenly on all sides of the roast. Wrap plastic wrap and cool 18 to 24 hours.

Set the rack of the oven to 225 ° F heat furnace in the middle position.

Rub with 2 tsp of oil and sprinkle with pepper evenly on all sides. In 12-inch skillet, heat remaining tsp oil in medium-high heat until smoking begins.

Sear roast 3 to 4 minutes per side until browned everywhere. Transfer roast in the rimmed baking sheet to the wire rack.

Stir up to 115 ° F for medium-rare, 1 1/4 to 1 3/4 hours for medium, Roast until the center of roast inserted thermometer for the meat-sample or instant-read thermometer registered 125 degrees F.

Turn off the oven without opening the covers, and leave the roast until you open the meat thermometer or instant saw thermometer inserted into the center of the roast reached 130 degrees F to have a medium-rare or 140 ° F for a medium 30 to 50 Minute longer. Transfer to the sculpture board roast and let rest for 15 minutes.

Cross-sliced meat and serve as slenderly as possible.

This roast is not recommended for cooking in the past medium. Open the door of the oven as little as possible and remove the roast in the oven at temperature. If during the specified time of step 3 the roast has not achieved the required temperature, heat the oven for 5 minutes to 225 ° F, turn it off. Reduce the kosher salt amount to 3 teaspoons (1 1/2 teaspoons of the table salt) and 1 1/2 teaspoons of black pepper for smaller (2 1/2 to 3 1/5 lb) roasts. Cut half-way before cooking to make two smaller roasts for a 4-1/2 to 6-pound roast. Slice the brown as thinly as possible and, if desired, serve it with Horseradish cream sauce.

Slow Roasted Beef (Cook's Illustrated)

Rebecca A relatively low and slow roast with a relatively cheap cut of beef (eye-round) yielded a very joyful roast. This was great for a Sunday dinner, but I roast this… Main Dish Recipes Slow Roasted Beef (Cook’s Illustrated) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 boneless eye-round (roast), (3.5- to 4.5-pound)
• 4 tsp kosher salt (2 tsp table salt)
• 2 tsp plus and 1 tbsp of vegetable oil, separated
• 2 teaspoons ground black pepper

Instructions

Sprinkle salt evenly on all sides of the roast. Wrap plastic wrap and cool 18 to 24 hours.

Set the rack of the oven to 225 ° F heat furnace in the middle position.

Rub with 2 tsp of oil and sprinkle with pepper evenly on all sides. In 12-inch skillet, heat remaining tsp oil in medium-high heat until smoking begins.

Sear roast 3 to 4 minutes per side until browned everywhere. Transfer roast in the rimmed baking sheet to the wire rack.

Stir up to 115 ° F for medium-rare, 1 1/4 to 1 3/4 hours for medium, Roast until the center of roast inserted thermometer for the meat-sample or instant-read thermometer registered 125 degrees F.

Turn off the oven without opening the covers, and leave the roast until you open the meat thermometer or instant saw thermometer inserted into the center of the roast reached 130 degrees F to have a medium-rare or 140 ° F for a medium 30 to 50 Minute longer. Transfer to the sculpture board roast and let rest for 15 minutes.

Cross-sliced meat and serve as slenderly as possible.

This roast is not recommended for cooking in the past medium. Open the door of the oven as little as possible and remove the roast in the oven at temperature. If during the specified time of step 3 the roast has not achieved the required temperature, heat the oven for 5 minutes to 225 ° F, turn it off. Reduce the kosher salt amount to 3 teaspoons (1 1/2 teaspoons of the table salt) and 1 1/2 teaspoons of black pepper for smaller (2 1/2 to 3 1/5 lb) roasts. Cut half-way before cooking to make two smaller roasts for a 4-1/2 to 6-pound roast. Slice the brown as thinly as possible and, if desired, serve it with Horseradish cream sauce.

Goulash, which was first made in Hungary, is a delicious dish of cooked beef and tomatoes. It doesn’t even include pasta, but this American version makes it easy to have an all-out meal and cooks right in the sauce. It tastes lasagna-like, but without ricotta cheese. This recipe screams all about food comfort. How could you go wrong with hamburger cheesy pasta, tomatoes, or seasonings? It is surely a dish that will be loved by the whole family. It’s a basic American goulash-one of those that are easy to combine, I’m quick to feed fast skillet meals to my family, kind of like a simple homemade Hamburger Helper meal.

Ingredients:

1 1/2 cups dry elbow macaroni

1 1/2 pounds ground chuck

1 medium onion, chopped

2 medium garlic cloves, minced

1 teaspoon Italian seasoning

1 teaspoon seasoning salt, like Lawry’s

1/2 teaspoon black pepper, freshly cracked

1/4 -1/2 teaspoon Cajun seasoning, like Slap Ya Mama to taste

2 small bay leaves

1 (8-ounce) can tomato sauce

Pinch granulated sugar (optional)

2 (14.5-ounce) cans diced tomatoes, undrained

Red pepper flakes, optional

Directions:

Cook the macaroni according to al Dante’s package instructions. Reserve 2 pasta water cups; drain and put aside macaroni.

In the meantime, sauté the beef unwrapped with the little skillet until it was finished. Add the onion and garlic, then sauté approximately 5 minutes. Add seasoning to Italian fruit, sautéed salt, pepper, seasoning with cajun and laurel; stir. Add tomato sauce and unwrapped tomatoes and sugar to the bottom of the pot, scrape any brown bits. Stir occasionally to simmer, cover and cook for 15 minutes then reduce the heat.

Add the cooked, drained macaroni and add enough water to the reserved pasta to loosen; keep simmering until the pasta has warmed up and added additional water to the pasta as required. Sprinkle with red pepper flakes, remove from heat and remove bay leaves when desired and serve as soon as possible.

Note:

For the cheesy variation, cube 1/2 tablespoon Velveeta and mix until it is melted and creamy just before serving.

Basic Ground Beef American Goulash

Rebecca Goulash, which was first made in Hungary, is a delicious dish of cooked beef and tomatoes. It doesn’t even include pasta, but this American version makes it easy to have… Main Dish Recipes Basic Ground Beef American Goulash European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 1/2 cups dry elbow macaroni
• 1 1/2 pounds ground chuck
• 1 medium onion, chopped
• 2 medium garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon seasoning salt, like Lawry's
• 1/2 teaspoon black pepper, freshly cracked
• 1/4 -1/2 teaspoon Cajun seasoning, like Slap Ya Mama to taste
• 2 small bay leaves
• 1 (8-ounce) can tomato sauce
• Pinch granulated sugar (optional)
• 2 (14.5-ounce) cans diced tomatoes, undrained
• Red pepper flakes, optional

Instructions

Cook the macaroni according to al Dante's package instructions. Reserve 2 pasta water cups; drain and put aside macaroni.

In the meantime, sauté the beef unwrapped with the little skillet until it was finished. Add the onion and garlic, then sauté approximately 5 minutes. Add seasoning to Italian fruit, sautéed salt, pepper, seasoning with cajun and laurel; stir. Add tomato sauce and unwrapped tomatoes and sugar to the bottom of the pot, scrape any brown bits. Stir occasionally to simmer, cover and cook for 15 minutes then reduce the heat.

Add the cooked, drained macaroni and add enough water to the reserved pasta to loosen; keep simmering until the pasta has warmed up and added additional water to the pasta as required. Sprinkle with red pepper flakes, remove from heat and remove bay leaves when desired and serve as soon as possible.

Note:

For the cheesy variation, cube 1/2 tablespoon Velveeta and mix until it is melted and creamy just before serving.

You may know that as a “trifle,” but we call them “punch bowl cakes” on my neck in the forest. And most people I know are standing by with a pretty glass bowl just to show one of these delicious creations. It can be very friendly to the diet when compared to your typical dessert, easily made into a low-fat and lite dessert. I enjoy doing it in the summer, but it can be made easily in the winter if you get strawberries in your foodstuff to help stave off your cold blues.

Originally, this dessert was served in a punch bowl with spirits poured on one layer called the Strawberry Pineapple Punch Bowl Cake, also known as a tipsy cake. This is just as festive as the original, it is served in an ordinary bowl without liquor. This is a great strawberry dessert for a dinner party that will impress everybody but is simple enough to enjoy your heart’s wishes at any time. Southern Strawberry Punch Bowl Cake is also ideal for all sorts of cottage showers, wedding showers, BBQs, or birthday parties. This recipe is very delicious and easy to make with the sweet flavors of crushed pineapple, frozen strawberries, a yellow cake mix, and cool whip.

Ingredients:

1 box yellow cake mix

1 (6-ounce) package instant vanilla pudding

1 large can crushed pineapple, drained

2 (10-ounce) packages frozen strawberries

2 bananas

1 (16-ounce) carton Cool Whip

Directions:

Preheat oven at about 350 ° F.

The cake batter should be prepared by following the package instructions.

Split the batter into two round cake pans.

Bake and set aside to cool

Mix the pudding as directed in the package.

Cut the cake in one layer into little pieces; put it in a punch bowl.

Spread the pudding half over the top and then add 1 package of strawberries, then add half the pineapple.

Slice one banana upwards; add 1/2 Cool Whip it covering the cake entirely.

Continue the process ending with Cool Whip

Refrigerate the cake overnight, so that it can thaw and infuse the cake with their juices. Serve chilled.

Southern Strawberry-Pineapple Punch Bowl Cake

Rebecca You may know that as a “trifle,” but we call them “punch bowl cakes” on my neck in the forest. And most people I know are standing by with a… Main Dish Recipes Southern Strawberry-Pineapple Punch Bowl Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 box yellow cake mix
• 1 (6-ounce) package instant vanilla pudding
• 1 large can crushed pineapple, drained
• 2 (10-ounce) packages frozen strawberries
• 2 bananas
• 1 (16-ounce) carton Cool Whip

Instructions

Preheat oven at about 350 ° F.

The cake batter should be prepared by following the package instructions.

Split the batter into two round cake pans.

Bake and set aside to cool

Mix the pudding as directed in the package.

Cut the cake in one layer into little pieces; put it in a punch bowl.

Spread the pudding half over the top and then add 1 package of strawberries, then add half the pineapple.

Slice one banana upwards; add 1/2 Cool Whip it covering the cake entirely.

Continue the process ending with Cool Whip

Refrigerate the cake overnight, so that it can thaw and infuse the cake with their juices. Serve chilled.

I was looking forward to spring and the local fresh asparagus and one of the first things I wanted to do were making a few crispy, baked fried asparagus! Since I found that you can coat the vegetables in panko bread crumbs and cook them into healthy “fries,” I have done this with almost every vegetable I can get my hands on. Because asparagus is already in perfect fry form, turning them in fried fries seemed only natural and this couldn’t be simpler. You just have to drag the asparagus in flour, dip into eggs, dress in panko breadcrumbs and bread until crispy. Everything is said and told that in about 40 minutes you can have these healthy baked fried asparagus fries to make whenever you want. You will certainly enjoy the fried asparagus when you are a fan and perhaps only one new asparagus you need to try out this spring.

Two types of breadcrumbs are needed to create asparagus fries with a top sharpness and a sticky coating. Panko, lightweight ultra-crispy shards that give their distinctive crunch to Japanese fried foods, gives those asparagus fries their ability to produce an audible crunch crunch. The sturdy, sticky little flakes of traditional breadcrumbs are combined for a base-coat which does not blossom. The combination of this asparagus fries works exceptionally well, but do not stop there. You can eat this combined with oven-baked chicken, fish, and/or pork.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

1 pound asparagus, trimmed

1/2 cup flour

2 eggs, lightly beaten

3/4 cup panko breadcrumbs

1/4 cup Parmigiano Reggiano (parmesan), grated

salt and pepper to taste

Directions:

Preheat oven to about 425 degrees.

Pull the asparagus through the flour, dip it into the egg and then into the panko bread crumbs, parmesan, salt, and pepper mixture.

Put the asparagus on a saucepan and bake for about 7-13 minutes until golden brown.

Crispy Baked Asparagus Fries

Rebecca I was looking forward to spring and the local fresh asparagus and one of the first things I wanted to do were making a few crispy, baked fried asparagus! Since… Main Dish Recipes Crispy Baked Asparagus Fries European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound asparagus, trimmed
• 1/2 cup flour
• 2 eggs, lightly beaten
• 3/4 cup panko breadcrumbs
• 1/4 cup Parmigiano Reggiano (parmesan), grated
• salt and pepper to taste

Instructions

Preheat oven to about 425 degrees.

Pull the asparagus through the flour, dip it into the egg and then into the panko bread crumbs, parmesan, salt, and pepper mixture.

Put the asparagus on a saucepan and bake for about 7-13 minutes until golden brown.

All of us know that the loaded Chili baked potato soup is the best, loaded in every bite from the creamy baked potato base with bits of cheddar and bacon. This is also the perfect recipe for any remaining baked pumpkin. Now, if you’re a “texture” person, the type of potato determines the texture of the finished soup. Some of the parts can be produced in advance, which can truly reduce the time in the kitchen in the evening. It is possible to cook and crumble the bacon ahead of time, to cuts chives and keep them in the refrigerator, and to keep the potatoes in a cooling position.

Ingredients:

Soup:

2 medium potatoes

3 tablespoons butter

1 cup white onion, diced

2 tablespoons flour

4 cups chicken stock

2 cups of water

1/4 cup cornstarch

1 1/2 cups instant mashed potatoes

1 teaspoon salt

3/4 teaspoon pepper

1/2 teaspoon basil

1/8 teaspoon thyme

1 cup half and half

Garnish:

1/2 cup cheddar cheese, shredded, divided

1/4 cup cooked bacon, crumbled, divided

2 green onions, used green part only, (chopped and divided)

Directions:

Preheat oven about 400 degrees F, bake the potatoes for 1 hour, or till cook. Remove from the oven and cool the baked potatoes.

Prepare soup in a large pan as the potatoes cool, melt it with butter and sauté onion it to light brown. Fill the onions with flour and mix to create a roux.

Stir and bring to a boil, add the stock, water, cornstarch, mashed potatoes, and spices. Shrink heat and let it simmer for 5 minutes.

Cut potatoes into half lengthwise and scoop out large spoon contents. Throw away the skin. Cut baked potatoes into pieces which are approximately 1/2 “in size with a big knife.

In the pan, add half-and-half baked potato chopped. Bring your soup back to the boil, then reduce heat and cook until thick for 15 minutes.

Spoon in a bowl around 1⁄2 cup of soup and add a tablespoon of shredded cheddar, half a tablespoon of crumbled bacon, and a tea cube of green onion. Repeat the rest of the portions.

Loaded Baked Potato Soup (Chili's Copycat Recipe)

Rebecca All of us know that the loaded Chili baked potato soup is the best, loaded in every bite from the creamy baked potato base with bits of cheddar and bacon.… Main Dish Recipes Loaded Baked Potato Soup (Chili’s Copycat Recipe) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Soup:
• 2 medium potatoes
• 3 tablespoons butter
• 1 cup white onion, diced
• 2 tablespoons flour
• 4 cups chicken stock
• 2 cups of water
• 1/4 cup cornstarch
• 1 1/2 cups instant mashed potatoes
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/8 teaspoon thyme
• 1 cup half and half
• Garnish:
• 1/2 cup cheddar cheese, shredded, divided
• 1/4 cup cooked bacon, crumbled, divided
• 2 green onions, used green part only, (chopped and divided)

Instructions

Preheat oven about 400 degrees F, bake the potatoes for 1 hour, or till cook. Remove from the oven and cool the baked potatoes.

Prepare soup in a large pan as the potatoes cool, melt it with butter and sauté onion it to light brown. Fill the onions with flour and mix to create a roux.

Stir and bring to a boil, add the stock, water, cornstarch, mashed potatoes, and spices. Shrink heat and let it simmer for 5 minutes.

Cut potatoes into half lengthwise and scoop out large spoon contents. Throw away the skin. Cut baked potatoes into pieces which are approximately 1/2 "in size with a big knife.

In the pan, add half-and-half baked potato chopped. Bring your soup back to the boil, then reduce heat and cook until thick for 15 minutes.

Spoon in a bowl around 1⁄2 cup of soup and add a tablespoon of shredded cheddar, half a tablespoon of crumbled bacon, and a tea cube of green onion. Repeat the rest of the portions.

Sliced Baked Potato is the right side dish for nearly every meal. Comprehensively delicious and easy to make with a few simple ingredients. These potatoes have always been delicious, gluten-free, and vegan. These sliced potatoes will be prepared quickly. Be ready you will lick your fingers, they’re so delicious. It’s my favorite way to eat potatoes, but we’re trying to limit the number of starchy food we eat at home. It’s easy to prepare delicious side dish with simple ingredients and the best – healthy and delicious. You match my chicken kebab and under vacuum steak perfectly.

I like the simplicity of these rounds of a baked potato. It is thinner, so it bakes faster than normal potato wedges. You will love this recipe if you like the flavor of baked potatoes because the methods are combined in one dish. For these baked wedges I like to use quite starchy potatoes so that the medium is nice and fluffy. Russets work well and they’re my favorite choice. Yukon Gold potatoes come second and waxy potatoes like red and new should be avoided. They are still going to work well but the texture is changing. The potatoes are tasty and can not be easier. Put in cheese in the baked potato slices and sprinkle with seasonings.

Ingredients:

Baking potatoes

Cheddar cheese, grated

Bacon, cooked and crumbled

Green onions, sliced

Sour cream

Directions:

Preheat the oven at about 400 degrees F

Brush the two sides with butter, put them on a cookie sheet. Bake for 30 or 40 minutes, or turn once on both sides until slightly browned.

Top off with bacon, cheese, and green onion when the potatoes are ready. Continue baking until the cheese has melted

When finished, add a dollop of sour cream.

Note:

Instead of baking, you can also poke holes in the potatoes and microwave them for six minutes.

Sliced Baked Potatoes

Rebecca Sliced Baked Potato is the right side dish for nearly every meal. Comprehensively delicious and easy to make with a few simple ingredients. These potatoes have always been delicious, gluten-free,… Main Dish Recipes Sliced Baked Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Baking potatoes
• Cheddar cheese, grated
• Bacon, cooked and crumbled
• Green onions, sliced
• Sour cream

Instructions

Preheat the oven at about 400 degrees F

Brush the two sides with butter, put them on a cookie sheet. Bake for 30 or 40 minutes, or turn once on both sides until slightly browned.

Top off with bacon, cheese, and green onion when the potatoes are ready. Continue baking until the cheese has melted

When finished, add a dollop of sour cream.

Note:

Instead of baking, you can also poke holes in the potatoes and microwave them for six minutes.