CHEESY GROUND BEEF AND POTATOES
This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.
Provided by Yoly
Categories Ground Beef Casserole
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
- Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
- Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
- While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
- Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.
Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg
POTATO NESTS
Steps:
- Fill a large, heavy-bottomed pot with about 4 inches of oil. Heat the oil to 350 degrees F over medium heat.
- Peel the potato and grate it with a mandoline, making strings about 2 millimeters thick. Rinse the potato strings in a strainer under cold running water. Line a baking sheet with paper towels and spread the potato strings on the towels. Top with more paper towels to dry.
- Place the potato strings in a spider strainer, filling the bottom and going up the sides creating a "nest." Place a slotted spoon on top of the strainer to keep the potato strings in place and carefully lower the strainer and spoon together into the hot oil. Fry until golden brown, 3 to 4 minutes. Drain on a baking sheet lined with a paper towel. Sprinkle with salt. Continue with the remaining potato strings.
POTATO NESTS WITH PEAS, HAM AND CREAM CHEESE
This elegant appetizer comes together easily with simple, time-saving ingredients. Frozen hash browns are pressed into mini muffin tins and baked into crispy nests filled with ham, lemony cream cheese, and peas. Serve them at your Easter dinner or spring cocktail party.
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 36 nests
Number Of Ingredients 10
Steps:
- Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.
- Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged.
- Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.
- Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.
- When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours.
- When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water.
- Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.
POTATO NESTS
This is a cute breakfast idea for Easter Sunday. I must confess that I didn't make mine in muffin cups--I just used an 8 1/2 x 11" pan for the hash browns and egg and added the cooked bacon at the end. This is a simple recipe kids could help make. If you don't have savory seasoned hash browns--add your own seasonings. Recipe courtesy of Ore-Ida Foods.
Provided by AmyZoe
Categories < 60 Mins
Time 42m
Yield 12 potato nests, 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450.
- Combine potatoes and egg in a large bowl.
- Use hands to mix well.
- Coat regular muffin pan with nonstick cooking spray.
- Spoon 2 heaping tablespoons of potato mixture into each muffin cup.
- Use fingers and back of spoon to press mixture firmly on bottom and sides of muffin cup.
- Bake for 20 minutes or until potatoes are golden brown.
- Sprinkle cheese into each potato nest and bake for 2 minutes or until cheese melts.
- Wait 5 minutes before removing from pan.
- Top with sour cream and bacon and serve.
Nutrition Facts : Calories 279, Fat 19.9, SaturatedFat 7.3, Cholesterol 47, Sodium 387.4, Carbohydrate 17.4, Fiber 1.5, Sugar 0.8, Protein 7.5
HOMEMADE POTATO BIRD'S NEST
One of the most elegant and easy appetizer.Kids friendly recipe. Try this creative recipe.
Provided by stelladias77
Time 1h10m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Wash the potatoes. Now peel the potatoes and shred them (like a long matchstick). Squeeze any excess water from potatoes.
- After that into a medium bowl. Stir together egg, salt and 1/8 teaspoon pepper using a fork. Next combine the egg mixture with the shredded potatoes. Mix well.
- Next take a muffin tray and grease it with butter. Place one and half tablespoons of shredded potatoes mixture into each muffin tray, and arrange them like a bird's nest.
- Drizzle a small amount1/4 teaspoonof melted butter into each nest.
- Preheat oven to 200 c degrees and bake the potato nest about 30 minutes or until golden brown. If edges begin browning too quickly cover top of muffin pan with foil loosely.
- Remove from oven and let cool. Next in a small bowl stir together toasted bread crumbs, hot milk, pepper and salt. Mix well.Now place this mixture into to the nests (one teaspoon or so per nest).
- After that decorate with mashed potatoes. Just take a potato. Peel and boil it, covered with water, until potatoes are fork tender. Drain the water. Squash the potato with a potato masher or mixer. Add butter, salt, and white pepper. Mix well.
- Next make small balls of the mashed potato mixture. Shape the ball into an oval shape. Like an egg. I have done in the photo above. Place in the nest. And Enjoy.
- See my web sites
- www.stellarecipe.webs.com
NO-BAKE CHEX™ POPPED NESTS
Four ingredients are all you need to make these bite-sized marshmallow treats.
Provided by Corey Valley
Categories Snack
Time 1h20m
Yield 12
Number Of Ingredients 4
Steps:
- Spray 12 regular-size muffin cups with cooking spray.
- In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 minute. Stir; continue to microwave in 30-second increments, stirring until smooth.
- Gradually stir snack mix into melted chips until evenly coated. Divide mixture evenly among muffin cups, pressing mixture in bottom and up side of each cup to form a little nest. Let stand until set, about 1 hour.
- Remove nests from muffin cups. Place 3 jelly beans in each nest.
Nutrition Facts : ServingSize 1 Serving
THAI BIRDS NEST BEEF
Make and share this Thai Birds Nest Beef recipe from Food.com.
Provided by lamarb
Categories Meat
Time 25m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Place the meat in a plastic bag with the oyster sauce making sure all of the meat is coated. Place the bag in the refrigerator and marinate several hours or over night.
- Put two inches of oil in a large wok and bring to high heat. Drop the vermicelli into the oil and turn almost immediately. Make sure all of the vermicelli comes into contact with the oil. Otherwise it will not expand and will be inedible. Remove, drain, and reserve.
- Pour most of the oil into a heat proof bowl and allow it to cool to return to its container. Put meat in the wok and sear each side for 15 seconds. Remove, drain, and reserve.
- Add a little more of the oil to the wok, if necessary, and stir-fry the carrot, onion, and garlic 4 minutes.
- Add the remaining vegetables and cook for 4 more minutes.
- Meanwhile, slice the beef into ½ inch x 2 inch strips. Add the beef, vinegar, soy, and stock and simmer until it thickens a little.
- Make a mound of the vermicelli( the birdsnest ) on a plate. Spoon the beef mixture on top of the nest and add the chili sauce and some additional vermicelli for a crunchy topping.
CREAMY BEEF & POTATOES
One of my husband's favorite childhood memories was eating his Grandma Barney's Tater Tot Casserole. It's just as much fun making with O'Brien potatoes, too. - Heather Matthews, Keller, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high until tender, 8-10 minutes, stirring twice., Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in salt and pepper. In a small bowl, whisk soup and milk until blended; add to beef. Stir in potatoes. Sprinkle with cheese. Reduce heat to low; cook, covered, until cheese is melted.
Nutrition Facts : Calories 664 calories, Fat 38g fat (19g saturated fat), Cholesterol 130mg cholesterol, Sodium 1851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 6g fiber), Protein 37g protein.
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- Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
- Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
- Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
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