Chuckwagonpotatoes Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place chuck roast in a 9x13 inch baking dish with high sides. Roast for 1 hour in preheated oven. Spoon off any fat that has accumulated.
• Combine the 2 cans of mushroom soup and the chives in a large bowl. Remove roast from oven, and scatter the potatoes, carrots, and mushrooms around the roast. Pour the soup mixture over the meat and vegetables. Cover with aluminum foil.
• Return the baking dish to the oven to roast for 2 additional hours. Uncover, and sprinkle with the grated Cheddar cheese. Return to the oven until the cheese melts, about 5 minutes.

Steps:

• Preheat oven to 400 degrees.
• Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan.
• Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter.
• Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender.
• Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color.
• Garnish with grated cheese and chives.

Steps:

• Preheat oven to 400 degrees F.
• Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan. Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter. Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender. Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color. Garnish with grated cheese and chives.
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Preheat the oven to 400 degrees F. Scrub the potatoes and pat them dry.
• Place 2 chopsticks along either long side of a potato. Using a long paring or chef's knife, score the potato down to the chopsticks (the chopsticks act as a stopgap, keeping you from cutting all the way through the potato). Cut slits 1/8 inch apart all the way down the length of the potato. Repeat with the second potato.
• Place the potatoes on a baking dish and brush with half the butter and sprinkle with some of the thyme and salt and pepper.
• Bake for 35 to 40 minutes, brush with the remaining butter and continue baking until cooked through, about 30 minutes more. Sprinkle with more thyme and the Parmesan and bake for 5 minutes more before serving.

Steps:

• Cook bacon.
• Brown ground beef with the diced onion.
• Place first 3 items in a large oven roaster (I use an Enamelware roaster).
• To this, add the 3 cans of beans; do not drain beans.
• Mix all other ingredients together in a medium bowl.
• Pour over meat and beans and stir well.
• Bake at 350 for 1 hour covered.
• Remove lid or foil and bake for 20 more minutes.

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the corn, beans, tomato sauce and seasonings; cover and cook 5-10 minutes longer or until heated through.

Steps:

• In a large bowl, combine soup mix and water; crumble beef over mixture and mix well. Shape into eight 3/4-in.-thick patties. , Grill, uncovered, or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 160° and juices run clear. , Meanwhile, place biscuits on ungreased baking sheets; sprinkle with seasoned salt. Bake at 375° for 12-14 minutes or until golden brown. Split; top each biscuit with a hamburger.