TATER TOT BREAKFAST CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 9h25m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Line up the tater tots in a buttered 9-by-13-inch baking dish.
- Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
- In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.
TATE'S BAKE SHOP RASPBERRY SQUARES
Saw Rachael Ray have one of these on her Hamptons on $40. a day episodes. I love Tate's chocolate chip cookies and have posted them here. I have the Tate's cookbook and I thought I'd share. This recipe has almonds and is similar to one posted here but the directions are different. Use the best jam-it really makes a difference. The chef likes Clearbrook Farms.
Provided by Oolala
Categories Bar Cookie
Time 1h15m
Yield 16 squares
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 9-inch square baking pan.
- In a large bowl, cream the butter and sugar until they are combined.
- Add the egg yolk and mix.
- Add the flour and almonds and blend them well, but keep the mixture a bit crumbly, and not too dry.
- Pat half the mixture, about 3 cups, into the prepared pan.
- Bake it for 20 minutes.
- Remove it from the oven and immediately spread it with raspberry jam, leaving about a 1/4 inch border along the sides.
- Crumble the remaining dough evenly over the jam.
- Pat lightly.
- Bake it for another 40 minutes.
- The bars should be golden brown on top.
Nutrition Facts : Calories 359.5, Fat 16.6, SaturatedFat 7.8, Cholesterol 42.3, Sodium 119.9, Carbohydrate 49.3, Fiber 1.9, Sugar 25.1, Protein 4.7
SHEPHERD'S PIE WITH TATER TOT TOPPING
Steps:
- Preheat the oven to 425 degrees F. Butter a 9-by-13-inch casserole dish.
- Heat the olive oil and 2 tablespoons of the butter in a small saucepan over medium heat until the butter has melted.
- Shred the potatoes and add to a medium bowl. Pour the butter-oil mixture over the potatoes, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine. Set aside.
- In a large saute pan over medium heat, melt the remaining 4 tablespoons butter. Add the spring onions and garlic; stir, and cook until the onions are soft and translucent, 3 to 5 minutes. Add the ground beef and cook, stirring occasionally, until browned. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and the chili powder.
- Add the tomatoes, beef broth and flour. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer until thickened, 6 to 8 minutes. Reduce the heat further and stir in the peas and Cheddar; cook until the cheese is melted. Transfer to the prepared casserole dish.
- Evenly cover the top of the casserole with the grated potato mixture and sprinkle with the Parmesan. Bake, uncovered, until crisp on top and bubbling, about 20 minutes. Let rest for 5 minutes before serving.
MINI LOADED TATER TOTS® APPETIZERS
Start the party with a tasty TATER TOTS recipe that yields Mini Loaded TATER TOTS® Appetizers! Prep time for this TATER TOTS recipe is just 15 minutes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450ºF.
- Place 2 TATER TOTS in each of 24 mini muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min.
- Spray bottom of shot glass with cooking spray. Use (in twisting motion) to press TATER TOTS in each muffin cup to make potato cup. Return to oven; bake additional 15 min. or until deep golden brown.
- Add cheese to potato cups; bake 1 min. or until melted. Transfer to platter; fill with remaining ingredients.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 1 g, Protein 3 g
TATER TOTS® CASSEROLE RECIPE
Enjoy crispy bites of potato atop this ground beef & veggie TATER TOTS Casserole recipe. We love good ol' fashioned comfort food like TATER TOTS Casserole.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Brown meat with onions in large skillet; drain. Spoon into 2-qt. casserole sprayed with cooking spray.
- Mix soup and milk until blended; pour over meat mixture. Top with remaining ingredients.
- Bake 45 min. or until TATER TOTS are golden brown and casserole is heated through.
Nutrition Facts : Calories 390, Fat 22 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
TATER TOTS® CASSEROLE
My family loves this casserole. It is easy to prepare and makes enough for two meals. Serve with a crisp salad and fresh pineapple for a complete meal your family will love!
Provided by Kristy
Categories Main Dish Recipes Casserole Recipes Vegetable Tater Tots¨
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray.
- Spread 20 potato nuggets in the casserole dish.
- Bake in preheated oven until warmed through, about 10 minutes.
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.
- Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl.
- Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
- Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 439.5 calories, Carbohydrate 34.4 g, Cholesterol 60.6 mg, Fat 27.7 g, Fiber 3.1 g, Protein 19.3 g, SaturatedFat 10.2 g, Sodium 1130.9 mg, Sugar 3.2 g
TATER TOT BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: eggs, milk, salt, pepper, breakfast sausage, condensed french onion soup, cheddar cheese, frozen tater tots
Provided by Tasty
Categories Breakfast
Yield 10 servings
Number Of Ingredients 8
Steps:
- In a bowl, beat the eggs with milk, salt, and pepper. Set aside.
- Spread the sausage over the bottom of a glass 9×13-inch (35 cm x 25 cm) baking dish. Pour on the onion soup, and mix with the sausage.
- Sprinkle the cheddar cheese evenly over the top.
- Cover with the lined up tater tots, and pour the egg mixture over everything.
- Bake uncovered at 350°F (180°C) for one hour.
- Enjoy!
Nutrition Facts : Calories 679 calories, Carbohydrate 34 grams, Fat 46 grams, Fiber 2 grams, Protein 32 grams, Sugar 6 grams
MARTHA'S STRAWBERRY CUPCAKES
Our founder's sweet recipe is perfect for summer. Top these delightful strawberry cupcakes with Strawberry Meringue Buttercream and tiny wild strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
- Into a medium bowl, sift together flours, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
- Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
- Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.
TATE'S BAKE SHOP PASSOVER BROWNIES
Kathleen King, owner of Tate's Bake Shop, developed this recipe to bring with her to a seder in 2004. They are simple, fudgy and dense. They keep well in the refrigerator. *For lighter brownies, substitute 1/2 cup of applesauce for 1/2 cup of the butter.
Provided by Oolala
Categories Dessert
Time 40m
Yield 16 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Prepare 9" square baking pan with nonstick spray (kosher for Passover) and waxed paper on the bottom. The waxed paper allows easy removal of the bownies and they can be cut more evenly.
- Mix the espresso powder and water and set it aside.
- In a medium bowl, mix the sugars into the melted butter until they are combined.
- Add the eggs, coffee mixture, cocoa powder, salt, and matzo meal. (Mix to blend.).
- Pour the mixture into the prepared pan and smooth the batter evenly.
- Bake for 30 minutes. DO NOT OVERBAKE. The center should still be a bit soft.
- Cool the brownies in the pan.
- Loosen the edges and remove them from the pan and cut into squares.
Nutrition Facts : Calories 239.6, Fat 13.1, SaturatedFat 7.9, Cholesterol 70.2, Sodium 57.9, Carbohydrate 30.6, Fiber 1.5, Sugar 22.6, Protein 2.8
TARTE TATIN PASTRY
Provided by Molly O'Neill
Categories dessert
Time 50m
Yield Pastry for two tartes Tatin
Number Of Ingredients 5
Steps:
- To make the pastry, combine the flour and salt in a large mixing bowl. Add the butter. Rub the flour and butter together between your fingers until most of the butter is incorporated and only pea-size pieces remain.
- Whisk together the egg yolk and water. Add to the flour mixture and stir until dough begins to come together. Use your hands to gently press the dough into a ball. Refrigerate until firm but not hard, about 30 minutes (if making ahead, let dough stand at room temperature until pliable but still cold). Do not roll out until just before the tarte Tatin's fruit is finished cooking.
- To roll out the pastry, flour a work surface and a rolling pin well. Divide the dough in half (freeze the remaining dough if not needed). Pat the dough into a flat disk with your hands. Roll the dough into a circle that is almost 1/4 inch thick, flouring the surface under the dough and the rolling pin frequently to prevent sticking.
- Carefully place the pastry round over the fruit in the skillet (see Tarte Tatin recipes). Trim the dough to 1/2 inch larger than the skillet. Tuck the overhanging dough in around the fruit.
IMPOSSIBLY EASY TATER TOTS™ CHEESEBURGER CASSEROLE
Tater Tots™ casserole meets Bisquick™ in this Impossibly Easy Cheeseburger Pie-and it's a match made in comfort-food heaven. Hearty, family friendly and easy to make, this casserole is freezable and feeds a crowd. Serve with ketchup, mustard and pickles for extra cheeseburger flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown; drain. Stir in salt and pepper. Spread in dish. Sprinkle with 2 cups of the cheese.
- In medium bowl, stir Bisquick™ mix, milk and eggs with whisk until blended. Pour into baking dish. Arrange frozen potatoes on top of casserole.
- Bake 40 to 45 minutes or until potatoes are browned. Sprinkle evenly with remaining 1 cup cheese; bake 3 to 5 minutes or until cheese is melted and knife inserted in center comes out clean (165°F in center). Let stand 10 minutes before serving.
- To make ahead: Cook beef mixture; spread in baking dish. Refrigerate uncovered 30 minutes. Sprinkle with 2 cups of the cheese; pour Bisquick™ mixture over top. Cover and refrigerate overnight. To bake: Heat oven to 400°F. Uncover casserole; arrange frozen potatoes on top. Bake and top with cheese as directed.
Nutrition Facts : Calories 690, Carbohydrate 42 g, Cholesterol 185 mg, Fat 3, Fiber 3 g, Protein 37 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 6 g, TransFat 1 g
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