CHEESY RANCH POTATO BAKE
This is a delicious side dish with cheese, potatoes, and Ranch! What's not to love?! I am always begged to bring this wherever I go. It is a great complement to a barbeque or any potluck meal. I have experimented with using more chili powder and using seasoning salt instead of regular salt.
Provided by JENNYBRIANNE
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
- Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
- Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 27.5 g, Cholesterol 37.6 mg, Fat 21.8 g, Fiber 2.9 g, Protein 7.5 g, SaturatedFat 8.7 g, Sodium 571.2 mg, Sugar 2.2 g
FARMHOUSE POTATO CHEESE SOUP
This delicious, hearty soup is so easy to prepare! It's warming and filling, a perfect meal for those cold, winter days! It's all made in one pot, so clean-up is a snap.
Provided by truebrit
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place first six ingredients in a large pot, and bring to a boil.
- Cover and simmer for 25 minutes, or until potatoes are tender.
- Remove from heat, and puree the potato mixture with a potato masher.
- Stir in milk and seasonings, and return to heat.
- Add the cheese, and stir until melted.
- Enjoy!
Nutrition Facts : Calories 308.2, Fat 17.4, SaturatedFat 10.5, Cholesterol 49.6, Sodium 980.4, Carbohydrate 25.7, Fiber 2, Sugar 1.8, Protein 14
FARMHOUSE SUNDAY SOUP
Categories Soup/Stew Cheese Pasta Quick & Easy Dinner Lunch Basil Nutmeg Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Make pasta dough:
- Mound flour on a work surface (preferably wooden) and make a large well in center with your fingertips. Stir together egg and warm water in a small bowl, then add to well and gently beat with a fork, gradually incorporating shallow scrapings from inside flour wall while supporting outside of wall with your other hand. Continue to gradually beat in flour in same manner, switching to pastry scraper to incorporate last bits of flour into dough. (Dough will look rough and messy.)
- Knead dough, adding a little flour if dough becomes too sticky, until satiny and elastic, about 10 minutes. Wrap dough in plastic wrap and let stand at room temperature at least 30 minutes but no more than 4 hours.
- Fill pasta:
- Divide dough into 4 balls. Roll out 1 ball of dough (keep remaining balls covered) on lightly floured surface with a lightly floured rolling pin until it is sheer enough to read newspaper print through. (Round should be about 10 inches wide.) Lightly brush round with beaten egg, then sprinkle half of round evenly with 1/4 cup cheese. Season with salt, pepper, and a pinch of nutmeg, then sprinkle with 2 tablespoons chives. Fold other half of round over filling, stretching slightly as needed to cover completely, then roll whole semicircle with pin, pressing to seal.
- Cut filled dough into small irregular pieces (about 1/2 to 3/4 inch) with pastry wheel. Pinch edges of pieces to reseal, arrange in 1 layer on a large rack, and cover with a kitchen towel.
- Working with 1 ball of dough at a time, repeat procedure with remaining dough. Reserve remaining cup cheese for serving.
- Assemble soup:
- Bring broth to a simmer in a 4- to 5-quart pot and season with salt and pepper. Add filled pasta and simmer, partially covered, until tender, 2 to 3 minutes. Serve soup with cheese.
CHEESY POTATO GRATIN (FARMHOUSE RULES) RECIPE - (5/5)
Provided by LDenvir
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little. Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top. Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve. Recipe courtesy of Nancy Fuller Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/cheesy-potato-gratin.html?oc=linkback
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
CHARMIE'S POTATO CHEESE SOUP
I searched high and low for a basic potato cheese soup that my kids would eat (that means not many veggies!). This is it. So good and cheesy!
Provided by Charmie777
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot.
- Fry onions for 3 minutes (don't let brown).
- Add garlic and continue to sauté for 1-2 minutes.
- Add the potatoes and water.
- Bring to a boil; reduce heat and simmer until the potatoes are very tender.
- Mash potatoes until at desired consistency. Or use a hand blender. I like mine left with some chunks.
- Add milk and salt and pepper to taste.
- Cook over medium heat until milk begins to simmer.
- Add the cheese and stir until it melts.
- Do not boil!
Nutrition Facts : Calories 640.5, Fat 32.1, SaturatedFat 20.3, Cholesterol 99.3, Sodium 512.4, Carbohydrate 65.1, Fiber 7.5, Sugar 4, Protein 25
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