HARVEST POTATO CASSEROLE
Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. -Mrs. Robert Cody, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.
Nutrition Facts : Calories 395 calories, Fat 19g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 421mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
ROGAN JOSH - PENZEYS
This is my version of the recipe printed on the Penzeys Spices bag of Rogan Josh. It's spicy and savory - the ingredients on the label are: paprika, garlic, ginger, cumin, coriander, Tellicherry black pepper, cayenne pepper, Korintje cinnamon, cardamom, cloves, saffron.
Provided by riflmom
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut meat into stew-sized cubes, brown in fat (do this in batches to avoid steaming the meat). Remove meat, but leave all the drippings and oil.
- Brown the onion in the same pan. Add Rogan Josh and salt, stir for one minute.
- Return meat to pan along with any juices that have accumulated in the bowl. Slowly blend in water and yogurt.
- Cook 1-2 hours over low heat. At the end, raise heat to reduce sauce until thickened (you may add a small amount of cornstarch disolved in water.).
- This would probably work well in a pressure cooker.
- Serve with roasted potatoes, or over rice or noodles.
Nutrition Facts : Calories 493.9, Fat 36.8, SaturatedFat 18.2, Cholesterol 158.7, Sodium 696, Carbohydrate 5.6, Fiber 0.6, Sugar 3.7, Protein 33.9
CHEESY SCALLOPED POTATOES AND HAM
I adapted this recipe from a Penzeys Spices recipe. The Penzeys recipe had the Cheese as an option but in my book the cheese is a must!
Provided by Babs7
Categories Ham
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cut ham into small cubes and set aside.
- Peel and slice potatoes, put them in a bowl with enough water to cover them.
- Heat the butter in a medium sized pan over medium heat.
- Add the onions and cook until soft but not brown.
- Add the flour and stir to make a roux.
- Add the milk and stir constantly.
- Once it comes to a gentle boil turn heat down and let the sauce cook for 2 minutes, stirring occasionaly.
- Stir in the italian seasoning, salt, pepper, and nutmeg.
- In a greased 2 quart baking dish put a layer of half the potatoes followed by half the ham.
- Pour half the white sauce followed by half a cup of cheese.
- Make another layer of potatoes and ham and pour the remaining sauce over the top.
- Cover and bake at 350 for 50 minutes.
- Remove from oven and top with remaining cheese and bake for another 20 minute or until the potatoes are tender.
Nutrition Facts : Calories 633.1, Fat 26.8, SaturatedFat 16, Cholesterol 97.3, Sodium 1586.5, Carbohydrate 71.4, Fiber 7.3, Sugar 3.3, Protein 28
DILLY HARVEST POTATO BAKE (PENZEYS)
A new recipe from Penzeys Spices. Says its a great way to get kids to eat veggies by hiding the carrots in this super easy casserole.
Provided by januarybride
Categories Potato
Time 1h5m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350° (usually this dish is getting baked alongside a roast or chicken, and it will be fine at 325° or 375°, too).
- Shred the carrots and potatoes in a food processor; squeeze the potatoes and discard the extra liquid.
- Toss the potatoes, carrots, onion, dill, salt and pepper together and place it in the bottom of a greased/buttered, small baking dish.
- Dot the top of the veggies with the butter pats, pushing some butter bits down into the potatoes.
- Drizzle the cream/milk over the top, and bake one hour.
- NOTE: Cover with foil if the dish starts to get overly brown.
Nutrition Facts : Calories 381.7, Fat 8.5, SaturatedFat 5.2, Cholesterol 23.6, Sodium 378.3, Carbohydrate 70.6, Fiber 9.4, Sugar 5.5, Protein 8.2
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