SHEEPHERDERS BREAKFAST
Make and share this Sheepherders Breakfast recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In lg skillet, cook bacon and onion until bacon is crisp.
- Drain all but 4 T of the drippings.
- Add hash browns; mix well.
- Cook over med for 10 minutes, turning when brown.
- Make 8"wells" in hash browns; put 1 egg in each.
- Sprinkle with salt, pepper and cheese.
- Cover and cook on low for 8 minutes.
Nutrition Facts : Calories 1398.3, Fat 99.1, SaturatedFat 29.4, Cholesterol 529.8, Sodium 2334.2, Carbohydrate 85, Fiber 7.7, Sugar 5.5, Protein 39.9
LAURIE'S SHEPHERD'S PIE
This savory beef pie is so easy to make and is one of my husband's favorites. The leftovers are perfect for lunch the next day. For added flavor, you could top the potatoes with a cup of shredded Cheddar cheese, if desired.
Provided by PHEBES
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
- Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
- Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
- Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.
Nutrition Facts : Calories 548 calories, Carbohydrate 54 g, Cholesterol 64.1 mg, Fat 29.1 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 11.1 g, Sodium 466.2 mg, Sugar 6.8 g
CHICKEN SHEPHERD'S PIE
This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice.
Provided by Karyn Knight
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Yield 6
Number Of Ingredients 12
Steps:
- To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
- Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 60.1 g, Cholesterol 99 mg, Fat 20.7 g, Fiber 7.5 g, Protein 33.7 g, SaturatedFat 10.9 g, Sodium 446.4 mg, Sugar 5.1 g
SHEEPHERDER'S BREAD
A wonderful, fine textured bread baked in a iron Dutch oven. this is an old Basque sheep herder's recipe. originally it was baked over an open fire, out on the range using hot coals on top and bottom of Dutch oven. it is enormous, but well worth the time and labor of love to make it.
Provided by mama blue
Categories Yeast Breads
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
- *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
- Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
- Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.
SHEEPHERDER'S BREAKFAST
My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. -Pauletta Bushnell, Albany, Oregon
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan., Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper., Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.
Nutrition Facts : Calories 354 calories, Fat 22g fat (9g saturated fat), Cholesterol 222mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.
SHEEPHERDERS DIP
Steps:
- Hollow out the bread and break into bite size pieces, set aside.
- Combine all other ingredients and mix well
- Pour into the hollow bread bowl. Use bread pieces and dip.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHEPHERD'S DIP
This is a robust and delicious hot beef and cheese dip made with cream cheese, dried beef, and green onions all mixed together and stuffed into a round sourdough loaf or Shepard's loaf for a beautiful presentation. Serve with toasted bread round or crackers.
Provided by jewelz4jesus
Categories Savory
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Clean green onions thoroughly and trim ends.
- Put in food processors and finely chop.(about 3-4 pulses until minced--don't liquify them!).
- Slice dried beef in large strips and add to food processor and mince.
- Add cream cheese, worcestershire, and garlic to food processor.
- Blend thoroughly in food processor until smooth.
- Take Shepard's loaf and cut a circle on the top large enough to make a lid that covers aprox. 2/3 of the top and remove(don't discard).
- Hollow out bread to make a bowl for the dip, careful not to hollow out to much and punch a hole through the bread round--(save the soft bread bits for dipping later!).
- Fill bread with beef and cheese mixture and place bread lid on top to seal.
- Wrap in foil and bake at 350 for 45-60min.
- Cheese dip should be hot and smooth.
- Serve on a tray with lid removed to the side tilted on round with butter crackers, soft bread bits and bread rounds.
Nutrition Facts : Calories 219.2, Fat 20, SaturatedFat 12.5, Cholesterol 69.4, Sodium 438.4, Carbohydrate 3.6, Fiber 0.4, Sugar 0.9, Protein 7.4
SHEEPHERDERS DIP (AKA SPINACH DIP)
I don't even remember how long I've been making this dip. I believe the recipe was given to me sometime in the 70's but by who I just can't remember. Nonetheless it is a great dip and easy to make.
Provided by Stephanie Morris @Rattailusa-67
Categories Other Appetizers
Number Of Ingredients 7
Steps:
- Cook spinach according to package directions
- Mix onions,water chestnuts, soup mix, mayonaise, sour cream,stir well.
- Stir well and add spinach
- hollow out a loaf of round bread and cut the inside pieces into smaller pieces. Put the dip inside the bread bowl with the pieces surrounding it for dipping into the bowl. Refridgerate till serving time. You can make this a day ahead and store in a container and fill just before serving.
SHEEPHERDER'S POTATOES
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer potatoes, bacon and onion. In a bowl, beat eggs, milk, salt, pepper, parsley and thyme. Pour over potato mixture. , Bake until eggs are almost set, about 15 minutes. Sprinkle with cheese; bake until cheese is melted and eggs are set, 5-7 minutes longer.
Nutrition Facts : Calories 214 calories, Fat 11g fat (5g saturated fat), Cholesterol 176mg cholesterol, Sodium 544mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
SHEPHERD'S BREAD
Make and share this Shepherd's Bread recipe from Food.com.
Provided by Mark O.
Categories Yeast Breads
Time 2h57m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Combine water, butter, sugar and salt.
- Stir until butter melts; let cool to warm.
- Stir in yeast, cover and set in a warm place until bubbly.
- Add 5 cups of flour and beat with a wooden spoon to form a thick batter.
- Stir in enough of the remaining flour (about 3 1/2 cups) to form a stiff dough.
- Knead until smooth, about 10 minutes, add flour as needed.
- Place dough in Dutch oven (well greased) and cover.
- Set in a warm place to rise until doubled.
- Punch down and knead on a floured board.
- Return to Dutch oven and let rise until dough pushes up on the lid about 1/2 inch.
- Bake covered with lid, in a 375°F oven for 12 minutes.
- Remove lid and bake for 30-35 minutes or until loaf is golden brown and sounds hollow when tapped.
Nutrition Facts : Calories 5546.3, Fat 104.2, SaturatedFat 60.2, Cholesterol 244, Sodium 6673.8, Carbohydrate 1009.1, Fiber 34, Sugar 103.1, Protein 126.5
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