2 lb frozen hash browns thawed
1 can cream of chicken soup
1 stick melted butter
2 tsp salt
1 cup chopped onion
2 cups sour cream
1 cup sharp cheddar cheese grated
Mix and bake uncovered in 9x13 pan at 350 for 1 1/2 hours. (My daughter likes to add half the amount of sour cream).
Spaetzl
4 cups flour 3 eggs 1 cup milk dash salt 1 tablespoon butter
Beat eggs with the milk. Slowly mix in flour and salt. I boil water then and cut little pieces from a plate into boiling water and let cook.
Baked Garlic Fries
Ingredients:
3 tbsp oil (I like avocado or olive oil, but any high-smoke point oil works)
2 tbsp minced garlic
1.5 lbs russet potatoes (rinse/scrub well beforehand)
3 tbsp minced parsley
1/2 tsp salt plus more to taste
Instructions:
Preheat the oven to 425 degrees F.
In a small pan set over medium low heat, combine the oil and minced garlic. Simmer this mixture for 5 minutes, to infuse the garlic flavor into the oil.
Strain the garlic from the oil, letting the oil out directly over a rimmed half sheet pan. Make sure to save the minced garlic for later.
Cut the potatoes into matchsticks by first cutting into thick slices, then cutting each slice into small thin sticks. I like about 1/4" thick.
Place the fries onto the oil sheet pan and add 1/2 tsp salt. Use your hands to thoroughly coat the fries with the oil and salt.
Spread the fries out evenly on the sheet pan, making sure they are in one single layer, spaced a bit apart. If they’re all on top of each other and crowded, they will steam each other and never get brown. When in doubt, bake on two pans.
Bake the fries for 20-25 minutes*, until the bottoms are starting to turn golden. Then give everything a toss to redistribute the fries, and return to the oven for another 10-15 minutes, until golden but still tender on the inside. You want to make sure they don't dry out or burn (they brown faster at the end), so when you think they might be ready, taste one.
Toss the fries with the reserved minced garlic, parsley, and additional salt, to taste. Enjoy!
One pot Garlic Parmesan Pasta
1 Tablespoon oil
4 cloves garlic
2 cups chicken brotrh
1 cup milk, or more as needed
2 Tablespoons butter
8 ounces uncooked fettuccine
salt and pepper to taste
1/4 cup freshly grated parmesan cheese
2 Tablespoons chopped fresh parsley leaves
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stiring frequently until fragrant about 1-2 minutes. Stir in chicken broth, milk, butter, and fettuccine; season with salt and pepper to taste. Bring to a boil; reduce heat and simmer, stirring, occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.
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