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Remember! Don't mix ammonia and chlorine.
1-1/2 lb. Yukon gold potatoes (about 3 large), peeled, cut into 1-inch chunks
2 cloves garlic
2 lb. lean ground beef
2 onions, chopped
2 cups frozen corn, thawed, drained
1 cup water
1 pkg. (1 oz.) onion soup mix
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup PHILADELPHIA Cream Cheese Spread
Pre-heat oven to 375ºF.
COOK potatoes and garlic in boiling water in large saucepan 15 min. or until potatoes are tender. Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, water and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Spoon into rectangular casserole dish.
DRAIN potatoes; return to pan. Add Cheddar and cream cheese spread; mash until potatoes are smooth and mixture is well blended. Spoon over meat mixture. Make decorative criss-cross or cross-hatch pattern by lightly dragging fork over potato layer.
BAKE 15 to 20 min. or until heated through.
Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutesIngredients:
· 4 Tablespoons butter, divided use
· 8 ounces mushrooms
· 1 teaspoon salt
· 1 medium sweet onion, chopped
· 1/4 cup flour
· 1/4 teaspoon white pepper, or to taste
· 2 cans (10-3/4 ounces each) chicken broth
· 1/8 tsp ground nutmeg
· 1 cup heavy cream
· Chopped parsley for garnish
Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.
Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft.
Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.
Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.
Yield: 2 entree servings or 4 smaller appetizer servingsread more collapse
- Jan 18, 2012 7:35 PM
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