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Recipes
country italian beef
By barbgreenfield
directions 1. Trim fat from meat
- ingredients
- 2 pounds boneless beef chuck roast
- 8 ounces tiny new potatoes, halved or quartered
- 2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces
- 1 large onion, chopped (1 cup)
- 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
- 1 teaspoon dried rosemary, crushed
- 1 14-ounce can beef broth
- 1 cup dry red wine or beef broth
- 1 6-ounce can tomato paste
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground black pepper
- 4 cloves garlic, minced
- 1 to 2 cups basil leaves, spinach leaves, or torn fresh escarole
Cheesy Mashed Potato Pots
By barbgreenfield
1. Preheat oven to 350 degrees F
- 2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Milk (optional)
- 1/2 cup whipping cream
- 1/3 cup shredded American or cheddar cheese
- Freshly ground black pepper (optional)
Slow Cooker Chicken Taco Soup
By barbgreenfield
"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your person...
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
Cheddar Whiskey Fondue
By barbgreenfield
Directions: 1 In a heavy saucepan, gently saute the onions in the butter until soft and translucent
- 1 cup minced sweet onion
- 1 tablespoon butter
- 1 cup milk
- 1 lb grated extra-sharp cheddar cheese
- 1 tablespoon cornstarch
- 1/4 cup whiskey
- cubes of rye and onion bread for dippers
Eggs in a Nest
By barbgreenfield
Directions: 1 Preheat oven to 400 degrees
- 3 cups Simply Potatoes Shredded Hash Browns
- 1/3 cup green onion (chopped)
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 1/2 cooking oil
- 1/3 cup red bell pepper (chopped)
- 1/3 cup bacon (diced)
- 5 eggs (beaten)
- 1/4 cup milk
- salt and pepper
- 1/4 cup cheddar cheese (grated)
Spinach and Goat Cheese Hashbrowns Nests
By barbgreenfield
Directions: 1 Preheat oven at 400°F
- 20 ounces Simply Potatoes Shredded Hash Browns
- 5 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon lemon pepper (optional)
- cooking spray
- 2 cups frozen spinach , thawed
- 1 tablespoon chopped sun-dried tomato packed in oil
- 1 pinch salt
- 1 pinch garlic powder
- 6 tablespoons goat cheese
- 4 tablespoons whole milk
- 2 eggs
Godiva Chocolate Fondue
By barbgreenfield
Directions: 1 Heat heavy cream in a saucepan over low-medium heat until hot but not simmering
- 4 godiva solid dark chocolate bars (3.5 oz each)
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla
Company's Coming Mashed Potatoes
By barbgreenfield
Directions: 1 Preheat the oven to 350 degrees, and greased a baking dish
- 2 lbs Simply Potatoes Traditional Mashed Potatoes
- 2 ounces soft fresh goat cheese , cubed (chevre)
- 2 ounces cream cheese , cubed
- 2 tablespoons butter , cubed
- 2 slices bacon , cooked and crumbled
- 1/2 medium red bell pepper , diced
- 1/2 medium green bell pepper , diced
- 3 green onions , thinly sliced (if they are large use 2 1/2)
- 1/8 teaspoon salt (to taste)
- 1/8 teaspoon pepper
- 1/2 cup cheddar cheese , shredded, divided
- 1/2 cup parmesan cheese , grated, divided (not the canned type)
Slow Cooker Italian Sausage & Peppers
By barbgreenfield
Saute Italian sausage in a large skillet over medium high heat until browned
- 2 lbs Italian sausage
- 4 cans stewed tomatoes
- 1 green pepper, cut into strips
- 1 small onion, cut into rings
- 2 cloves of garlic, minced
- Garlic salt to taste
Dijon Chicken Smothered in Mushrooms
By barbgreenfield
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with fla...
- 4 boneless skinless chicken breasts (about 1 pound)
- 1/4 cup Gold Medal® all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive or canola oil
- 1/2 cup roasted garlic-seasoned chicken broth (from 14-ounce can)
- 1 jar Green Giant® sliced mushrooms, drained (4.5 ounces)
- 1 1/2 tablespoons Dijon mustard
- Chopped fresh thyme, if desired