88147 homemade oven roasted hash cakes Recipes

hash brown patty, thawed, half-and-half, egg, cheddar cheese, swiss cheese, monterey jack pepper cheese, vegetarian soy sausage

roasted red peppers, drained, garlic cloves, olive oil, lemon juice, red pepper sauce, mayonnaise, salt , to taste, pepper , to taste

cake mix (any flavor ), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), cream cheese frosting, chocolate bark, wax paper, candy sprinkles, to decorate (optional), chocolate chips, melted, to decorate (optional)

roasting chickens, hungarian paprika, chopped fresh thyme, divided, salt, divided, fresh ground black pepper, divided, lemons, divided, olive oil, all-purpose flour, dry white wine (such as sauvignon blanc), reduced-sodium fat-free chicken broth, fresh lemon juice, sugar, thyme , springs (optional), lemon slice (optional), roasted lemons, quartered (to roast , add lemons to the roasting rack during the last 20 minutes of the cooking time) (optional)

roasted red peppers, drained (or roast my own), tomato sauce, basil leaves, black pepper, balsamic vinegar

roasted red peppers, drained and coarsely chopped, roasted garlic, hot pepper sauce , or to taste, freshly squeezed lemon juice, dried oregano, ground white pepper, crumbled feta, cream cheese, softened, extra-virgin olive oil, half-and-half (optional)

roasted winter squash, butter, raw winter squash (butternut, hubbard, acorn), salt and pepper, soup, extra-virgin olive oil, diced onion (1/4-inch), diced celery (1/4-inch), diced carrot (1/4-inch), cinnamon stick, sea salt and freshly ground pepper, carton progresso chicken broth, ground toasted coriander (optional), roasted winter squash (above), half-and-half , if desired* (optional), toasted pumpkin seeds, progresso plain panko crispy bread crumbs , toasted light brown in saute pan over medium heat

roasting chickens, fresh thyme plus 1 tbsp chopped, coarse kosher salt, hot smoked spanish paprika* divided, baby potatoes (1 to 1 1/2 inches in diameter), olive oil

roasted red peppers, coarsely chopped (see directions for roasting below), olive oil, carrot, scraped and chopped, stalk celery, chopped, red onion, chopped garlic, ground fennel (can use mortal and pestle-i keep a separate cheap electric coffee grinder just for spices), dried basil, fat-free chicken broth or 1 can vegetable broth, salt and pepper

hash browns (the chopped up and not the shredded ones ), carton sour cream , of any kind, cream of chicken soup, cheez whiz , of any kind plain, mexi, etc, scallion, chopped, salt and pepper, to taste but remember the soup and cheez whiz are already kind of y, corn flakes , crunched fine, butter or 2 tbsp margarine

hash browns (the little cubed ones), butter, cheddar cheese, plus more for topping, fat free sour cream, cream of mushroom soup, diced onion

hash browns thawed, ham, shredded cheddar cheese, salt, eggs, milk, paprika

walnuts, finely chopped and roasted, yellow cake mix, eggnog, cold, oil, eggs, rum, nutmeg, rum

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

cake mix any flavor, instant pudding mix ( not sugar free), any flavor, lemon cake mix- lemon pudding, yellow cake mix- chocolate pudding, devils food cake mix- chocolate pudding, pineapple cake mix- coconut pudding, butterscotch cake mix- butterscotch pudding, glaze mix, powdered sugar, dry flavoring (such as powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder), vanilla powder sold by coffee flavorings, select the flavoring appropriate to the cake you are making.

roasted red peppers, drained, chopped, chopped green onion, minced fresh cilantro, extra-virgin olive oil, ground cumin, hot pepper sauce, garlic cloves, pressed, tahini, water, fresh lemon juice, flat rustic bread such as focaccia or ciabatta, (about 2 1/2 inches high), cut horizontally in half, crumbled feta cheese (about 4 oz), sliced rare roast beef, baby spinach leaves

roast turkey , giblets roasted in the pan with the turkey, flour (for gravy) (45 milliliters), turkey or chicken broth or water (as needed if there are insufficient juices) (500 milliliters), cold butter, sliced (optional) (90 g), salt and pepper to taste to taste