57 skillet cream potatoes Recipes

bulk italian sausage, frozen hash brown potatoes, chopped onion, chopped green pepper, salt, pepper , to taste, sliced mushrooms, eggs, tomato, thinly sliced, shredded cheddar cheese, sour cream (optional), salsa (optional)

bulk italian sausage, frozen shredded hash brown potatoes, chopped onion, chopped green pepper, salt, pepper to taste, sliced mushrooms, eggs, lightly beaten, tomato, thinly sliced, shredded cheddar cheese, sour cream and salsa, optional

boneless skinless chicken breasts, rinsed and patted dry, russet potatoes, olive oil, garlic, minced, frozen fajita vegetables (or 1 fresh red or green bell pepper and 1 white onion, sliced), emeril bayou blast seasoning, tortillas, warmed, sour cream, to garnish, salsa, to garnish, shredded cheddar cheese, to garnish

butter or margarine, onion, chopped, progresso recipe starters creamy roasted garlic with chicken stock cooking sauce, uncooked medium egg noodles, green giant valley fresh steamers frozen sweet peas, milk, cubed cooked turkey, coarsely crushed sour cream and onion potato chips

ground beef, condensed cream of celery soup (regular or 98% fat free), water, ketchup, worcestershire sauce, frozen hash-brown potatoes, process american cheese

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

king arthur unbleached all-purpose flour, salt, pepper, meat tenderizer , optional, ground turmeric , curry powder, onion powder, garlic powder, ground mustard and dried sage, boneless skinless chicken breast halves, butter, heavy whipping cream, hot mashed potatoes , optional

onion, chopped, vegetable oil, condensed cream of celery soup, undiluted, milk, worcestershire sauce, salt, pepper, cubed cooked pork, cubed cooked potatoes, frozen peas, thawed, biscuits , optional

pitted black olives, drained, buttermilk baking mix (use bisquick mix if neither is available) or 4 cups bisquick (use bisquick mix if neither is available), betty crocker potato buds, minced onions, garlic powder, monterey jack cheese, shredded, milk, sour cream, butter, melted, egg, lightly beaten

ground beef, cubed hash browns, mushrooms, condensed cream of mushroom soup, shredded cheddar cheese

frozen mixed vegetables (corn, carrots, green beans, peas), ground beef, beef gravy, cream cheese, cubed, milk, divided, water, instant potato flakes, kraft grated parmesan cheese

olive oil, butter, russet potatoes, cooked, peeled and cut into 1/2-inch cubes, white button mushrooms, sliced, roasted garlic, minced, spicy brown mustard, links polish sausage, sliced, frozen green beans , cooked according to package directions, dry sherry, cream cheese , cut into cubes, muenster cheese, shredded, eggs, beaten

birds eye fresh like frozen vegetables , for soup (half bag), sliced white potatoes (drained ), mushroom stems and pieces (drained ), sweet cream-style corn, sweet whole kernel corn (drained ), yellow onion (diced ), seasoned salt (more or less to taste), pepper (more or less to taste), sweet hungarian paprika, extra virgin olive oil, sweet unsalted butter

boneless skinless chicken breast halves, frozen green beans, half-fat condensed cream of mushroom soup, water, dried thyme leaves, sharp 2% cheddar cheese, shredded , kraft 2% milk, new potato, boiled (optional)

bacon (chopped into small pieces), hash browns, onions, finely chopped, green bell pepper (seeded and chopped ), jalapeno pepper (seeded and finely chopped ) (optional), seasoning salt (or use 1/2 tsp white salt or to taste), black pepper, whipping cream (unwhipped, can use milk), eggs, slightly beaten, shredded cheddar cheese, green onion, chopped