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Crock Pot Cheesy Mushroom Chicken
Dinner

Crock Pot Cheesy Mushroom Chicken

4.0

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.
  2. 2 Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.

By Chef Robby

Sausage 'n Kraut
Dinner European

Sausage 'n Kraut

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Grill sausages on the preheated grill until browned, about 3 minutes on each side. Cut cooked sausage into 1/2-inch slices.
  3. 3 While the sausage is cooking, melt butter spread in a large skillet over medium-high heat. Stir in sauerkraut, celery flakes, onion, caraway seeds, brown sugar, and pepper. Cook and stir until sauerkraut begins to brown, about 10 minutes.
  4. 4 Stir in sausage slices. Serve hot.

By KHOERNER

Dry Buttermilk Ranch Mix
Pantry American

Dry Buttermilk Ranch Mix

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the buttermilk powder, dried onion, parsley, chives, salt, garlic powder, dried celery flakes, white pepper, paprika, and dill together, and store in a cool, dry place. For a finer texture, place ingredients in a blender and pulse several times.

By Scotdog

Lobster Soup
Soup American

Lobster Soup

4.3

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Melt margarine in a saucepan over medium heat. Stir in flour, salt, pepper, and celery flakes; blend well. Slowly stir in milk and chicken stock; cook and stir for 10 minutes. Add lobster, onion, and parsley; cook and stir until slightly thickened, about 10 minutes.
  2. 2 Add cream to desired consistency; reheat and season to taste.

By Dorothy

Ke's Cajun (Dirty) Rice
Dinner American

Ke's Cajun (Dirty) Rice

4.3

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Bring 1 1/2 cups water to a boil in a saucepan; stir in brown rice. Reduce heat to medium-low, cover, and simmer until rice tender and liquid has been absorbed, 40 to 50 minutes. Set aside.
  2. 2 Cook and stir turkey in a skillet over medium heat until renders some of fat, 2 to 3 minutes; stir in bell pepper, onion, and minced garlic. Continue cooking and stirring until turkey crumbly and no longer pink, and vegetables tender, 5 to 8 minutes more. Drain excess grease, if necessary. Stir in cooked brown rice, 1/3 cup water, Cajun seasoning, garlic powder, celery flakes, and black pepper.
  3. 3 Bring rice mixture to a simmer; cook until liquid is absorbed, about 10 minutes. Season with salt and black pepper.

By akatenacious3

Zucchini Pasta Bake
Dinner Italian

Zucchini Pasta Bake

4.1

Prep
15 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix Parmesan cheese and crackers.
  3. 3 Heat oil in a skillet over medium heat. Place onion in the skillet, and cook and stir until tender. Mix in zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until zucchini is tender.
  4. 4 In the prepared casserole dish, mix pasta with vegetable mixture and mozzarella cheese. Top evenly with Parmesan cheese mixture.
  5. 5 Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow it to stand 5 minutes before serving.

By MOTTSBELA

Roasted Corn Chowder
Dinner American

Roasted Corn Chowder

4.8

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
  3. 3 Place the skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
  4. 4 Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  5. 5 Heat reserved bacon fat in the Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue to cook and stir until onion is very tender and dark brown, about 15 minutes.
  6. 6 Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits. Bring to a boil. Stir in corn, potatoes, parsley, garlic, celery, and paprika. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
  7. 7 Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

By Will Bullock

Slow Cooker Ground Beef Stew
Dinner American

Slow Cooker Ground Beef Stew

4.5

Prep
25 min
Cook
250 min
Total
275 min

Instructions

  1. 1 Cook and stir ground beef, onion, and garlic in a skillet over medium heat until beef completely browned, about 10 minutes. Drain excess grease.
  2. 2 Add mushroom soup, vegetable broth, tomato-vegetable juice, sherry, and Worcestershire sauce to a slow cooker; stir to combine. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Cover slow cooker.
  3. 3 Cook on Low until vegetables are tender and sauce is thickened, about 8 hours; or cook on High for 4 hours.

By Luv2BakeGirl