Showing posts with label Comfort Food. Show all posts
Showing posts with label Comfort Food. Show all posts
Saturday, March 10, 2018
Thursday, June 29, 2017
Simple Salisbury Steak
INGREDIENTS
Patties:
1 lb. Lean Ground Beef
1/3 C. Bread Crumbs or Ground Pork Rinds*
2 tsp. Ketchup
1 tsp. Mustard
1 tsp. Worcestershire
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
Gravy:
2 packets Brown Gravy Mix
2 cups hot Water
1 tsp. Ketchup
1/2 tsp. Worcestershire Sauce
Mashed Potatoes (these patties are served over them)*
DIRECTIONS
1. Combine all patty ingredients in a large bowl and massage with your hands until ingredients are incorporated
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Cook patties on both sides until no longer pink.
4. Lower temperature to low.
5. Whisk together gravy mix and water until well blended.
6. Whisk in ketchup and Worcestershire and pour over patties in skillet.
7. Allow to simmer until gravy warms and thickens.
Patties:
1 lb. Lean Ground Beef
1/3 C. Bread Crumbs or Ground Pork Rinds*
2 tsp. Ketchup
1 tsp. Mustard
1 tsp. Worcestershire
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
Gravy:
2 packets Brown Gravy Mix
2 cups hot Water
1 tsp. Ketchup
1/2 tsp. Worcestershire Sauce
Mashed Potatoes (these patties are served over them)*
DIRECTIONS
1. Combine all patty ingredients in a large bowl and massage with your hands until ingredients are incorporated
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Cook patties on both sides until no longer pink.
4. Lower temperature to low.
5. Whisk together gravy mix and water until well blended.
6. Whisk in ketchup and Worcestershire and pour over patties in skillet.
7. Allow to simmer until gravy warms and thickens.
CREDIT
www.cincyshopper.com
* = My changes from recipe found on website above
Thursday, August 25, 2016
Crockpot Cream of Potato Soup
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2 C. chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion, crumbled bacon, shredded cheddar cheese, etc.
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2 C. chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion, crumbled bacon, shredded cheddar cheese, etc.
DIRECTIONS
1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover, and cook on low for 5 hours.
2. Cover, and cook on low for 5 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion.
NOTES
1. I used full-fat cream cheese this time and next time I will use the 1/3 less fat cream cheese. It was plenty creamy.
2. I added approximately one cup chopped celery the last hour of cooking before putting the cream cheese in for the last half hour.
3. Next time I will only do 4 hours on low instead of the called for five, it does not need 5 hours (this is based off my specific Crockpot temp, yours may need the full 5).
2. I added approximately one cup chopped celery the last hour of cooking before putting the cream cheese in for the last half hour.
3. Next time I will only do 4 hours on low instead of the called for five, it does not need 5 hours (this is based off my specific Crockpot temp, yours may need the full 5).
CREDIT
www.worthyoftheprize.blogspot.com
(This blog author states that this recipe originally comes from Paula Dean)
Subscribe to:
Posts (Atom)