I also made this for Easter, yesterday.
I absolutely love Cracker Barrel. I try to duplicate their recipes. I tried this one, yesterday and wow it was good!
2lbs Frozen Hashbrowns
10.4 oz can of condensed cream of chicken soup
16 oz of shredded cheddar cheese
8 oz sour cream
1 stick of melted butter
1/2 cup minced onion
salt and pepper
Mix above ingredients and put in a baking dish sprayed with pam. Bake in a 350 oven for at least 45 minutes. We were a little anxious so the potatoes were still a little firm. Depends on how you like your hashbrowns. Very easy and delicious.
Posted by: Misty
Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Friday, May 20, 2011
Chili-Cheese Potatoes
Also from Rachael Ray yesterday-really good with the chili meatballs! Kids also ate these.
*Extra good with some sour cream on top!
Ingredients
1 thick slice good quality Pullman white bread
4 tablespoons butter
2 teaspoons Frank’s Red Hot or other hot sauce
1 tablespoon chili powder, a palmful
1 1/2 teaspoons smoked sweet paprika, half a palmful
1 teaspoon garlic powder or granulated garlic, 1/3 palmful
1/2 cup shredded sharp yellow cheddar cheese, a couple of handfuls
1/4 cup Parmigiano-Reggiano cheese, a handful
4 large red skin potatoes, cleaned
EVOO – Extra Virgin Olive Oil, for drizzling
Salt and pepper
Yields: Serves 4
Preparation
Preheat oven to 250˚F. Place rack in middle of oven.
Pulse-grind bread in food processor to form soft crumbs. Place rack in middle of oven. Scatter crumbs on baking sheet and toast 15 minutes, until light golden. Raise oven temperature to 450˚F.
Let the crumbs cool in a bowl and melt the butter. Toss crumbs with butter, hot sauce, chili powder, smoked paprika, garlic powder and cheeses.
Cover the cooled baking sheet with parchment paper. Trim a thin slice off the bottom of each potato, giving it stability. Trim the ends then thinly slice the potato across but not all the way through the potato -- stop 1/4 of an inch shy of all the way through. Slices should be 1/8 of an inch thick but no more than 1/4 inch.
Gently fan out the potato slices and rinse off the starchy juice. Turn potatoes cut side down on a microwave-safe dish and cook on high 10 minutes. Let cool enough to handle, about 5 minutes, then set the potatoes cut-side up on baking sheet, leaving lots of room around each potato. Coat with liberal drizzles of EVOO and season with salt and pepper.
Roast potatoes 30 minutes then remove from oven and gently stuff the chili-cheese mixture in the ridges of the potatoes. Turn on broiler and broil potatoes in the middle of the oven until deeply brown and bubbly, 3-5 minutes.
Posted by: Erin
*Extra good with some sour cream on top!
Ingredients
1 thick slice good quality Pullman white bread
4 tablespoons butter
2 teaspoons Frank’s Red Hot or other hot sauce
1 tablespoon chili powder, a palmful
1 1/2 teaspoons smoked sweet paprika, half a palmful
1 teaspoon garlic powder or granulated garlic, 1/3 palmful
1/2 cup shredded sharp yellow cheddar cheese, a couple of handfuls
1/4 cup Parmigiano-Reggiano cheese, a handful
4 large red skin potatoes, cleaned
EVOO – Extra Virgin Olive Oil, for drizzling
Salt and pepper
Yields: Serves 4
Preparation
Preheat oven to 250˚F. Place rack in middle of oven.
Pulse-grind bread in food processor to form soft crumbs. Place rack in middle of oven. Scatter crumbs on baking sheet and toast 15 minutes, until light golden. Raise oven temperature to 450˚F.
Let the crumbs cool in a bowl and melt the butter. Toss crumbs with butter, hot sauce, chili powder, smoked paprika, garlic powder and cheeses.
Cover the cooled baking sheet with parchment paper. Trim a thin slice off the bottom of each potato, giving it stability. Trim the ends then thinly slice the potato across but not all the way through the potato -- stop 1/4 of an inch shy of all the way through. Slices should be 1/8 of an inch thick but no more than 1/4 inch.
Gently fan out the potato slices and rinse off the starchy juice. Turn potatoes cut side down on a microwave-safe dish and cook on high 10 minutes. Let cool enough to handle, about 5 minutes, then set the potatoes cut-side up on baking sheet, leaving lots of room around each potato. Coat with liberal drizzles of EVOO and season with salt and pepper.
Roast potatoes 30 minutes then remove from oven and gently stuff the chili-cheese mixture in the ridges of the potatoes. Turn on broiler and broil potatoes in the middle of the oven until deeply brown and bubbly, 3-5 minutes.
Posted by: Erin
Potato Soup
3 lb potatoes, diced
4-5 c chicken broth
6 slices bacon, chopped
2-3 c milk
1 can cheddar cheese soup
8 oz. shredded cheddar cheese
1/2 c flour
Brown the bacon in the bottom of a soup pot. When it's crispy, add 1/2 c flour and stir (if you don't want to use the bacon grease you can drain the bacon and add 1/2 c canola or olive oil to the pot). Cook 2-3 minutes. Mix together the cheese soup w/ milk (according to directions on soup can). Add to the pot. Mix well. Whisk in 4c chicken broth. Fold in the cheese, stir until it's melted in evenly. Add the potatoes, then enough milk or chicken broth that the potatoes are all covered. Add salt and pepper to taste. Simmer until the potatoes are cooked through, stirring occasionally.
Posted by: Erika
4-5 c chicken broth
6 slices bacon, chopped
2-3 c milk
1 can cheddar cheese soup
8 oz. shredded cheddar cheese
1/2 c flour
Brown the bacon in the bottom of a soup pot. When it's crispy, add 1/2 c flour and stir (if you don't want to use the bacon grease you can drain the bacon and add 1/2 c canola or olive oil to the pot). Cook 2-3 minutes. Mix together the cheese soup w/ milk (according to directions on soup can). Add to the pot. Mix well. Whisk in 4c chicken broth. Fold in the cheese, stir until it's melted in evenly. Add the potatoes, then enough milk or chicken broth that the potatoes are all covered. Add salt and pepper to taste. Simmer until the potatoes are cooked through, stirring occasionally.
Posted by: Erika
Slow-Cooker Potato Soup
8 C. cut up potato
1 small onion, chopped
1/2 lb crumbled bacon
1-8oz pkg cream cheese
2-14.5 oz Chicken broth
1 can cream of chicken
1 cup milk
Combing all ingredients in crockpot. Cook on high 4-5 hours or low 8-10. I serve it with cornbread and its so yummy! Enjoy :)
Posted by: Tonya
1 small onion, chopped
1/2 lb crumbled bacon
1-8oz pkg cream cheese
2-14.5 oz Chicken broth
1 can cream of chicken
1 cup milk
Combing all ingredients in crockpot. Cook on high 4-5 hours or low 8-10. I serve it with cornbread and its so yummy! Enjoy :)
Posted by: Tonya
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