Tad poles recipe cheesy potatoes with beef12/31/2023 Let sit for 10 minutes, then garnish with the scallion greens. Scatter the cornflakes over the top and bake until the cheese mixture is bubbling on the sides, the cornflakes are slightly more golden and the potatoes are very soft, 45 to 50 minutes. VEGGIES Diced bell peppers, broccoli or cauliflower florets, yellow or green onion, leftover zucchini, or diced tomatoes. Stir in salt, pepper, garlic powder, paprika, and shredded cheese. Use any leftovers or extra ingredients you have on hand MEAT Breakfast sausage, leftover ham, bacon, ground beef, or chicken. Remove from heat and stir in sour cream until well combined. Pour in milk and stir until well combined. Add flour and cook, stirring frequently, for 1 minute. Once melted, add onion and cook, stirring frequently, for 2 minutes. In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper gently fold in potatoes and cheese. Reduce heat cook, uncovered, until tender, 8-12 minutes. Pour the mixture into a 9-by-13-inch baking dish and sprinkle with the remaining Cheddar. Heat butter in a large saute pan over medium low heat. Place potatoes in a Dutch oven add water to cover. Pour the sauce over the potatoes, add the scallion whites and fold the mixture until everything is evenly coated. Add in thawed potatoes and stir until combined. In the pan, first mix together your sour cream, cheese and cream of chicken soup until mixed well. Remove the pot from the heat and add the sour cream. Preheat your oven to 375 and grease a 9x13 baking pan. Turn the heat to low, add 2 cups of the Cheddar and cook, whisking constantly, until the cheese is melted and the sauce is very smooth, 2 to 3 minutes. Cook, whisking frequently, until the flour taste has dissipated and the mixture is thick enough to coat the back of a spoon, 8 to 10 minutes. Whisking constantly, slowly pour the milk mixture into the pot with the roux and whisk until completely smooth. Toss the potatoes a few times to mix in the herbs and seasoning. Add the herbs and garlic, and season generously with salt and pepper. Add the milk, cayenne, 1 1/2 teaspoons salt and a generous amount of black pepper to the measuring cup. Douse with olive oil, like youre marinating them. Mix the bouillon with 2 cups water in a large liquid measuring cup until dissolved. In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Let the roux cook, untouched, until it's slightly toasted and smells a little nutty, 2 to 3 minutes. Add the flour and whisk to form a sandy mixture. Meanwhile, melt the butter in a medium saucepan over medium heat. Drain the potatoes, add to a very large bowl and set aside. Simmer until you can smash them with the back of a spoon, 5 to 6 minutes. Stir in 1 teaspoon salt and bring to a boil over high heat. Put the potatoes in a large pot and add enough water to cover them by 2 inches.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |