HEART ATTACK POTATOES
I found this recipe on Cowbow Country TV, and thought it sounded so delicious, the ingredients, not the title!! I haven't tried it yet, but it will be on our menu for this week!!
Provided by Chef mariajane
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the potatoes in water until they are barely tender,. Drain off the cookng water. Butter a 2 1/2 quart casserole or 8-inch baking pan. Arrange the potatoes in the pan and sprinkle the onion on top.
- In a saucepan, combine the butter, soup, cheese and sour cream.
- Cook over low heat, stirring often, until the ingredients are blended together. Spoon the sauce over the potatoes.
- Sprinkle generously with cornflake crumbs so the topping is a good 1/4-inch thick. Bake at 350F for 30-45 minutes.
Nutrition Facts : Calories 982.2, Fat 49.3, SaturatedFat 29.4, Cholesterol 121.9, Sodium 966.8, Carbohydrate 116.8, Fiber 12.8, Sugar 7.2, Protein 23
BECKY'S HEART ATTACK ON A PLATE POTATOES
This is good hot or cold...... my sons love this - In the summer I add chopped cucumber to this. Yum!
Provided by ChefOnTheMoon
Categories < 60 Mins
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Clean spuds and cut into quarters leaving skin on. Boil until fork tender.
- Drain and add all the above ingredients, lightly toss and season to taste.
- Serve hot or cold.
Nutrition Facts : Calories 500, Fat 28.1, SaturatedFat 17.5, Cholesterol 71.2, Sodium 266.5, Carbohydrate 48.7, Fiber 5.1, Sugar 3.3, Protein 14.5
HEART ATTACK ON A PLATE
Make and share this Heart Attack on a Plate recipe from Food.com.
Provided by squeak-a-latto
Categories Chicken Thigh & Leg
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Chop thighs in half. Combine flour salt pepper and paprika and toss chicken in it.
- in a heavy bottomed pan, fry the chicken in butter to brown. May need to do in batches.
- Remove chicken, deglaze pan with wine, return chicken to pan and add sock 800ml of cream and garlic. simmer gently for 1/2hr or untill cooked through and sauce thickened.
- You can cool and keep in fridge for 2-3 days at this stage.
- When you want to eat, heat chicken sauce corn and carrot untill chicken is heated all the way through, be sure the center is super hot use the rest of the cream to thin the sauce.
- Stir in parsley to serve.
Nutrition Facts : Calories 621.3, Fat 44.5, SaturatedFat 20.9, Cholesterol 190.2, Sodium 226.2, Carbohydrate 22.4, Fiber 1, Sugar 1.6, Protein 28.4
DAVE'S HEART ATTACK ON A PLATE
This is from a local radio station host here in San Diego. It is one of my hubby's all time favorite meals and the first thing he ever cooked for me when we first started dating. Enjoy!
Provided by Slatts
Categories < 4 Hours
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound the beef as thin as possible without creating holes. Cut into 3x3 inch pieces. Season with salt and pepper.
- Place a spoonful of onions and bacon on each piece of meat. Wrap each piece into a tight ball and secure with toothpicks.
- Heat olive oil in a medium sized sauce pan. Brown the meat in batches and set aside.
- Deglaze the sauce pan with the wine. Scrape all the brown bits off the bottom of the pan to get all the flavor.
- Add the garlic, beef broth, and liquid smoke to the sauce pan. Salt and pepper to taste.
- Return meat to the sauce pan and allow to simmer for at least 2 hours. The longer the better!
- Serve the meat over rice with some of the cooking juices.
Nutrition Facts : Calories 1636.2, Fat 150.4, SaturatedFat 59.4, Cholesterol 207.1, Sodium 1413, Carbohydrate 31.3, Fiber 0.8, Sugar 1.5, Protein 25.9
HEART ATTACK EGGS
This is a great breakfast, especially on the weekend. You fry bacon on a skillet, then after the bacon is crispy, fry eggs in the bacon grease. Garnish your plate with toast or fruit.
Provided by KIRBERT70
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 3
Number Of Ingredients 3
Steps:
- Fry the bacon in a large skillet over medium heat until crisp. Remove from the pan, and set on paper towels to drain. Crack the eggs into the pan with the bacon grease so that they are about 1 inch apart. Season with salt and pepper. When the eggs look firm, flip them over, and cook on the other side to your desired doneness. Transfer to a plate and serve with bacon.
Nutrition Facts : Calories 328 calories, Carbohydrate 0.8 g, Cholesterol 224.1 mg, Fat 30.2 g, Protein 12.8 g, SaturatedFat 9.9 g, Sodium 536.5 mg, Sugar 0.4 g
HEART ATTACK ON A PLATE
Home made alfredo dish for those who aren't afraid of some fat and calories! Its a delicious combination of cream cheese, butter and parmesan cheese with your choice of noodles and meat if you like it in your alfredo dishes.
Provided by Nina Lee
Categories Penne
Time 15m
Yield 4-5 cups, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Meat: (if desired).
- Prepare your meat however you choose and make sure to cook thoroughly. Set off to the side. (I cooked medium sized shrimp in garlic butter for mine).
- Sauce: (first step).
- Add your block of cream cheese and half a stick of butter to a large saute pan. Turn on medium-low heat. Use a large serving spoon to break up the cream cheese into smaller bits as it gets softer. When your stick of butter is about half melted, turn the pan off! The residual heat from the pan will keep melting your butter and cream cheese while your noodles boil. It is important to shut the pan off because the cream cheese can burn quite easily.
- Noodles:.
- Most noodle directions say boil for 10 to 12 minutes, I find the 10 minutes is perfect time so your noodles will still have a chance to finish cooking and soak up a bit of the sauce after you add them to the pan. I used medium sized shell noodles but penne or rigatoni work just as well. After draining, return to pan off the heat until ready to add to sauce.
- Sauce: (second step).
- Turn your pan back on medium-low heat and start stirring up your melted cream cheese and butter until the cream cheese is no longer in clumps. It wont melt down entirely, so don't try to cook it too long! The cream cheese and butter won't mix together very well, but this is normal. Now, grab your half and half and add 1/4 to a 1/2 cup in the pan and stir well. Add your parmesan cheese (you can always add more or less to your taste) and stir that in really well until melted. By this time, your sauce will have thickened up quite a bit. Add more half and half little by little until you get the consistency you desire. Dump in your noodles, mix well. You may have to add a bit more half and half at this point to keep it from getting too thick. Last but not least, add your choice of meat into the pan, stir well and turn the temperature to low. Cover, and simmer for 3 to 5 minutes, stirring occasionally to keep the cream cheese and butter mixed together as much as it can.
- After dishing up, I added some fresh ground black pepper for taste, yum!
Nutrition Facts : Calories 1217.3, Fat 88.1, SaturatedFat 50.5, Cholesterol 321.9, Sodium 1368.6, Carbohydrate 69.7, Fiber 2.9, Sugar 5.2, Protein 38.9
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