164449 heavenly home chicken potatoes Recipes

sweet potato, brown sugar, chopped pecans (more or less to your liking), real butter, honey

unsweetened pineapple chunks, brown sugar, apple cider or unsweetened apple juice, maple syrup, butter, cubed, ground cinnamon, sweet potatoes, peeled and cut into 1/4-inch slices, apples, peeled and cut into 1/4-inch slices, salt, chopped pecans

warm water (90 degrees ), butter or 4 tbsp margarine, softened and cut into pieces, whole wheat flour, bread flour, salt, granulated sugar, dry instant potato flakes, active dry yeast

red potatoes, olive oil, onion, chopped, green bell pepper, seeded and chopped, olive oil, salt, paprika, ground black pepper, chopped fresh parsley

cooked diced and unpeeled new potatoes, olive oil, water, paprika, garlic powder, black pepper, cayenne pepper, salt, grated parmesan cheese , to finish

chicken legs, wings, and thighs, salt, pepper, seasoned salt (optional), butter or margarine, onions, halved and sliced, water, hot cooked rice

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

fresh sweet potatoes (about 4 large), brown sugar, orange juice (juice of about half orange), orange zest, ground or grated nutmeg, marshmallow creme, softened, flaked coconut, sugar, ground cinnamon

potatoes, a large red onion chopped, jalapeno pepper sliced into rings, then cut those in half, best sweet & spicy barbeque sauce, olive oil and butter for frying, dollop sour cream

milk, heavy cream, ground nutmeg, ground cinnamon, salt, ground black pepper, sweet potatoes (about 12 , depending on size), peeled and sliced thin with a mandoline, chopped fresh parsley leaves, butter, cut into chunks, plus more for baking dish, panko bread crumbs, grated cheddar

red potatoes, quartered, sour cream, milk, condensed cream of chicken soup, shredded cheddar cheese, chopped green onion, cooked chopped ham, salt and pepper, parmesan cheese seasoned bread crumbs, melted butter

potatoes (yukon gold, white, or red are best, but or baking , like russets, work well too), much butter, much olive oil, garlic, diced, cooking onion, diced, fresh rosemary , thyme, or dill, stems discarded before measuring, salt and freshly ground black pepper

potatoes (yukon gold, white, or, red, are best), much butter, much olive oil, garlic, diced, cooking onion, diced, fresh rosemary or 1/2 cup thyme or 1/2 cup dill, stems discarded before measuring, salt & freshly ground black pepper, to taste

potatoes, rosemary, thyme, parsley, melted butter, salt, pepper

baking potatoes, white onion sliced thin, bacon drippings, seasoned salt, garlic powder, pepper

olive oil, olive oil, whole russet potatoes cut into 1-inch pieces, salt, whole onions sliced into rings, pimenton, fresh flat-leaf parsley chopped

chicken broth, carrots, peeled and sliced into coins, green beans or 3/4 cup broccoli floret, corn, brown button mushroom, sliced, stalks celery & leaves, sliced thinly, onion, diced, dried oregano or 1/2 tsp dried dill, salt-free garlic powder, cracked black pepper, milk or 1 cup half-and-half, flour, cooked chicken or 2 cups cooked turkey, cubed, unbleached white flour, fresh parsley, minced (ok to sub dried parsley), baking powder, milk, cooking oil, homemade bisquick baking mix, milk, dried parsley