ELSA'S CIDER BEEF WITH CHEDDAR SMASHED POTATOES
I saw this on Rachel Ray. she serves it with cheddar smashed potatoes. So yummy and comforting. Perfect for fall. It is lick your pot clean, yeah it is that good. I find myself digging for turnips!
Provided by Sheila the Great
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 375.
- Place Dutch oven over medium-high heat. Add EVOO and butter. Season beef with salt and pepper and add to pot. Brown all sides, about 6-8 minutes.
- Add carrots and turnips, and cook for 4-5 minutes. Add flour, stir to combine and coat.
- Add the apple cider and beef consommé' stir to combine. Bring to Boil, cover and place in the oven for 1-1 1/2 hours.
- Once the beef is about 3/4 of the way cooked (about 40-45 minutes in the oven) place the potatoes in a large sauce pot., cover with water by at least 1 inch and place over high heat.Once the water comes to a boil, add some salt and cook the potatoes until tender, about 15 minutes.
- Once the potatoes are tender, drain and return to the pot. Add the milk, sour cream, and the cheese. Smash with a potato masher to desired consistency. Season with salt and pepper and add the chives. Cover and reserve until you are ready to serve.
- When the beef is done. Remove from the oven. To serve, place a spoonful of potatoes in a wide serving bowl. Make a well in the middle of the potatoes and spoon the beef into the center.
Nutrition Facts : Calories 1594.9, Fat 96.8, SaturatedFat 45.1, Cholesterol 331.2, Sodium 939, Carbohydrate 86.5, Fiber 11.3, Sugar 10.5, Protein 93.3
CRISPY CHEDDAR POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.
LOADED POTATO DOGS
Crunchy, creamy, tasty, these potato dogs have it all! A new look for family-favorite hot dogs and potatoes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In 1-quart saucepan, heat water and butter to boiling over medium-high heat. Remove from heat; stir in milk and potatoes until well blended (mixture will be thick).
- Insert 1 stick into each hot dog. Pack mashed potatoes around each hot dog, covering hot dogs completely. Roll in corn chips to coat; place on ungreased large cookie sheet.
- Bake 10 to 15 minutes or until hot dogs are hot and coating is light golden brown.
- Meanwhile, heat remaining tablespoon milk and Cheese Sauce in small microwavable bowl on high 30 to 40 seconds, stirring once. Serve loaded dogs with Cheese Sauce.
Nutrition Facts : Calories 330, Carbohydrate 22 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 3 g, TransFat 1/2 g
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