25 pot bag Recipes

refrigerated pie crust (i like the pillsbury 1 best !), cream of chicken soup (i use the 1 that has the herbs already in it so i don tsp have to add anything else), whole boneless skinless chicken breasts, cooked and diced, water (i would start slow on the liquid. you can always add more to it if you would like to) or 1 (10 1/2 oz) can milk (i would start slow on the liquid. you can always add more to it if you would like to), frozen broccoli, steamed (i use the steamfresh bags because then there is 1 less pot that i have to use, also, you can use a)

salt, pepper, approx chuck roast, flour, onion, chopped, garlic clove, minced, shortening, boiling water, carrots, cut in 2 inch pieces or 1 (12 oz) bag baby carrots, fresh green beans, trimmed to 1 inch pieces, stewed tomatoes, bay leaves, kitchen bouquet

frozen chicken drumsticks or 1 (4 lb) bag chicken wings, franks buffalo wing sauce, margarine or 1 cup butter, dried oregano, worcestershire sauce, minced onions or 2 tbsp dried onion

eggs, chopped ham (optional), chopped bacon (optional), chopped onions (optional), graded cheese (optional), chopped sausage (optional), any ingredients you like in omelets, ziplock sandwich bag, pot to boil water

boneless skinless chicken thighs (cut into bite-sized cubes), olive oil, garlic salt , plus 1 tbsp, black pepper, spicy brown mustard, fresh rosemary (finely chopped, or 1 tbsp dried chopped ), flour, puff pastry sheets (storebought and thawed for 30 mins), butter, chicken broth, white wine, milk, peas (frozen ), potatoes (diced, or 1 bag prepared , diced potatoes), baby carrots, vidalia onion (diced ), baby bella mixed mushrooms (sliced ), cream cheese (at room temperature ), sharp white cheddar cheese (shredded ), egg

chicken, quartered , giblets reserved, canned low-salt chicken broth, bay leaf, butter, chopped red bell pepper, chopped onion, dried thyme, crumbled, button mushrooms, coarsely chopped, unbleached all purpose flour, frozen mixed vegetables (from 1 16-oz bag), thawed, whipping cream, dough for dilled buttermilk biscuits (unbaked)

sized tea bags (any brand you like ), water , in the coffee pot, sugar (some people prefer 3 cups but i think its a little too much), lemon, sliced

condensed cream of broccoli soup, milk, dried thyme leaves, crushed, pepper, mixed vegetables, cooked and cut up (broccoli, cauliflower, carrots, and potatoes) or 1 (16 oz) bag frozen mixed vegetables, cooked and drained, and 1 cup cubed cooked peeled potato (broccoli, cauliflower and carrots), cubed cooked chicken, ready-to-bake refrigerated buttermilk flaky biscuits

beef, cubed, potatoes, peeled and cut into chunks, baby carrots, onion, quartered, mushroom, sliced, mccormick bag n season pot roast seasoning, water, beef bouillon cube, water

butter, cream of chicken soup, cream of mushroom soup, dried thyme, frozen bag of mixed veggies, new potatoe, partially cooked and cubed, pie shells, salt and pepper to taste, shredded, cooked chicken

boneless shoulder chuck roast, pickled jalapeno pepper , slivered, blend of dry southwest seasoning (i use emeril s southwestern blend or the bayou blast either 1), bacon drippings or 2 tbsp oil, all-purpose flour, ro-tel tomatoes and green chilies, unsalted beef stock (i use campbell s even though it has salt and just cut the salt on the roast), carrots, cut in halves (i use a bag of baby carrots), onion, sliced in rings

boneless chuck roast, garlic cloves, salt, black pepper, vegetable oil, original essence (i dont actually use this), flour, onions, chopped, celery, chopped, bell pepper, chopped (i dont use this either), carrot, chopped (i use a bag of baby carrots), beef broth, tomato paste, bay leaves, potatoes, peeled and quartered (i like yukon gold), parsnips (not in the original recipe but they rock)

margarine/butter, chopped onion, chopped celery, parsley, poultry seasoning, salt, pepper, bread cubes (the kind in the bag works great ), eggs, chicken bouillion

eggs -per omelet (4 or more will not work) -just make 2 if you want more, ziplock freezer baggie -with person s name written in sharpie or other water proof pen/marker, pot boiling water (only 8 baggies per pot -if more use another pot), salt & pepper -to taste, your choice of omelet fixins, grated cheese (any kind you like ), cooked bacon crumbles, cooked sausage crumbles, scallions or finely diced onion, diced green pepper, tomatos -diced or sliced, salsa, spinach, artichoke hearts, choices are endless ...

success boil-in-the-bag rice, fully cooked beef roast, undrained, ro-tel diced tomatoes and green chilies, undrained, olives, drained, del monte mexican-style corn

dripping , juices, and spices left from pot roast, cornstarch, half-and-half cream, water, chopped pimento pepper, salt and pepper

boil-in-a-bag rice, boneless skinless chicken, cream of chicken soup, season salt to taste, alternate : instead of cream of chicken, you can use, chicken broth, enough cornstarch to thicken the dish

this works great !!! good for when all your family is together. the best part is that no 1 has to wait for their special omelet !!!), have guests write their name on a quart-size ziploc freezer bag with permanent marker., crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them., put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc., guest adds prepared ingredients of choice to their bag and shake. make sure to get the air out of the bag and zip it up., place the bags into rolling , boiling water for exactly 13 minutes. you can usually cook 6-8 omelets in a large pot. for more, make another pot of boiling water., open the bags and the omelet will roll out easily. be prepared for everyone to be amazed.