** Potato Soup For Crockpot ** [Recipes are courtesy of http://www.tlcrecipes.com/recipe.php?recipeid=144 ~~ TLC Recipes]
Ingredients:
4 Lg Potatoes -- cubed
1 Med Onions -- chopped
1 Tbsp Margarine
1 Chicken boullion cubes
1 Tbsp Parsley -- dry
3 C Water
1 C Milk
1/4 C Flour -- mixed with water
Directions:
Place ingredients 1 through 6 in the crockpot and cook all day on low to
medium. 1/2 hour to one hour before serving; add milk and flour mixture.
After the soup starts to thicken, it is ready to serve.
NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup.
: I can evaporated milk may be substituted for the regular milk.
Full Version: 'Taters' Recipes
Last Minute Chicken Dinner [recipes courtesy of http://www.tlcrecipes.com/recipe.php?recipeid=31 ~~TLC Recipes
Ingredients
2 tablespoons vegetable oil
4 potatoes, thinly sliced
1 pound boneless skinless chicken breasts, cut into cubes
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 onion, chopped
1/4 teaspoon garlic powder
2 cups frozen broccoli, carrots and cauliflower combination
1/2 teaspoon dried parsley
1/4 teaspoon dried marjoram
1/4 teaspoon basil
1/3 cup grated Parmesan cheese
Directions
Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk and onion powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.
Ingredients
2 tablespoons vegetable oil
4 potatoes, thinly sliced
1 pound boneless skinless chicken breasts, cut into cubes
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 onion, chopped
1/4 teaspoon garlic powder
2 cups frozen broccoli, carrots and cauliflower combination
1/2 teaspoon dried parsley
1/4 teaspoon dried marjoram
1/4 teaspoon basil
1/3 cup grated Parmesan cheese
Directions
Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk and onion powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.
Recipe courtesy of http://www.tlcrecipes.com/recipe.php?recipeid=50~~ TLC Recipes
Although this recipe isn't 'tater' based, but with football season, tailgating parties or for any get together, thought, maybe, some of you might like to try it
Jalape?o Cheese and Sausage Dip
Ingredients
2 pounds Velveeta cheese, diced
1/4 cup red bell pepper, diced
1 (12-ounce) can jalape?os, chopped
2 tbsps garlic, minced
1 pound andouille sausage, heavy smoked
4 cups mayonnaise
1/4 cup butter
salt and cracked pepper to taste
1 cup onion, diced
Pepper Sauce to taste
1/4 cup celery, diced
1/4 cup parsley, minced
Directions
Allow cheese to sit at room temperature for 30 minutes.
Remove seeds from jalape?o peppers and rinse under cold, running water. This will remove some of the heat.
Dice the andouille or other heavy-smoked sausage.
In a heavy-bottom saut? pan, melt butter over medium-high heat. Add onion, celery, bell pepper, garlic and andouille. Saut? 3-5 minutes or until vegetables are wilted. Add jalape?os and continue to saut? 2-3 minutes more. Remove from heat and allow to cool.
Pour the ingredients from the saut? pan into the bowl of a food processor fitted with a metal blade. Blend well until smooth. Place the blended ingredients in a large mixing bowl and add cheese and mayonnaise.
Using a wire whisk, whip until mixture is smooth and of a dipping sauce consistency.
Season to taste using salt, pepper and Louisiana Gold. Sprinkle in parsley. Pour ingredients into a decorative serving bowl and heat to serving temperature in the microwave.
Place in the center of a large serving platter surrounded by garlic croutons, toast points or tortilla chips.
This dip may also be served cold and will hold well in the refrigerator for a couple of days.
Although this recipe isn't 'tater' based, but with football season, tailgating parties or for any get together, thought, maybe, some of you might like to try it
Jalape?o Cheese and Sausage Dip
Ingredients
2 pounds Velveeta cheese, diced
1/4 cup red bell pepper, diced
1 (12-ounce) can jalape?os, chopped
2 tbsps garlic, minced
1 pound andouille sausage, heavy smoked
4 cups mayonnaise
1/4 cup butter
salt and cracked pepper to taste
1 cup onion, diced
Pepper Sauce to taste
1/4 cup celery, diced
1/4 cup parsley, minced
Directions
Allow cheese to sit at room temperature for 30 minutes.
Remove seeds from jalape?o peppers and rinse under cold, running water. This will remove some of the heat.
Dice the andouille or other heavy-smoked sausage.
In a heavy-bottom saut? pan, melt butter over medium-high heat. Add onion, celery, bell pepper, garlic and andouille. Saut? 3-5 minutes or until vegetables are wilted. Add jalape?os and continue to saut? 2-3 minutes more. Remove from heat and allow to cool.
Pour the ingredients from the saut? pan into the bowl of a food processor fitted with a metal blade. Blend well until smooth. Place the blended ingredients in a large mixing bowl and add cheese and mayonnaise.
Using a wire whisk, whip until mixture is smooth and of a dipping sauce consistency.
Season to taste using salt, pepper and Louisiana Gold. Sprinkle in parsley. Pour ingredients into a decorative serving bowl and heat to serving temperature in the microwave.
Place in the center of a large serving platter surrounded by garlic croutons, toast points or tortilla chips.
This dip may also be served cold and will hold well in the refrigerator for a couple of days.
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