How To make Potato, Onion, and Rosemary Casserole
1/4 c butter
2 lg onions
thinly sliced
2 tbsps fresh rosemary :
snipped
1/2 tbsp salt
1/4 tbsp freshly ground pepper
4 med baking potatoes -- thinly sliced
1 c half and half
Preheat oven to 350=B0. Heat butter in 10-inch skillet until melted. Stir in onions, rosemary, salt and pepper. Cook over low heat, stirring frequently, until onion is very soft and begins to brown, about 20 minutes. Arrange half of the potato slices in greased 10 x1 1/2" pie plate. Top with half the onion mixture. Repeat layers. Pour half and half over top. Cover with foil. Bake for 1 hour. Uncover and cook until top is golden brown, about 20 minutes longer. Cut into wedges to serve.
How To make Potato, Onion, and Rosemary Casserole's Videos
Hearty Lamb and Rosemary Casserole Recipe - Love Canned Food
Using canned vegetables in your Sunday Lunch is a great way to add more variety to your recipes (and save those extra pennies). We promise that the whole family will love it!
This delicious recipe was created by Azmina Govindji for Love Canned Food.
Find all our recipes here: | lovecannedfood.com/recipes
Instagram | instagram.com/lovecannedfood/
Easy Shepherd's Pie Recipe
Ingredients:
1 kg of Lamb or Mutton
8 large Potatoes
1/2 tsp of Black pepper
1/4 tsp of red chili pepper
1 and 1/2 cup of Lamb stock
4 medium-sized Carrots
2 sticks of Celery
1 large Onion
5 fresh sprigs of thyme
1 tbsp of Worcestershire sauce.
3 minced Garlic Cloves
1 cup of Frozen Peas
Cornflour
3 tbsp of Olive
1/2 tsp of dried Rosemary
4 tbsp of Butter
1/2 cup of Milk.
Potato Casserole (Spicy Potato Casserole Recipe) Video
Potato Casserole (Spicy Potato Casserole) If you love spicy potatoes this is a visual treat that tastes as good as it looks. This potato casserole recipe is the perfect side dish, served by your favorite main dish.
Printable Ingredients at The hot and spicy level can be adjusted to your taste buds. Beautifully aromatic potato recipe.
More Potato Casserole Recipes you might like:
Spicy Potato Side Dish by Mariette
Oven Roasted Chicken And Potatoes
For more free recipes visit
How To Make Chicken & Rice | Easy One Pot Recipes #MrMakeItHappen
Congrats! We made it thru the Holidays! Now it's time to get back into our routine. Here's a quick and easy weeknight dinner recipe that could also be used for Meal Prep for the week! Let's #MakeItHappen
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2-3 lbs Bone-in Skin On Chicken Thighs
Avocado Oil
1 Onion
1 Red and Green Bell Pepper
3 cloves of garlic
1.5 tsps dried oregano (or italian seasoning)
2 cups long grain white rice (sub cauliflower rice for keto)
4 cups chicken broth/stock
1 tbsp better than bouillon chicken base
salt, pepper, garlic, onion powder, cayenne
smoked paprika, adobo
Fresh chopped parsley
Fresh thyme
2 tbsps butter
Directions:
Season chicken generously on all sides and prep veggies. Heat skillet over medium heat, add avocado oil, and sear chicken for 1-2 minutes per side or until skin is golden brown. Remove chicken and add butter and veggies. Cook veggies until they begin to get tender and then add chicken base. Add rice and mix to combine. Toast rice for 2-3 minutes. Deglaze with white wine or chicken stock. Bring to a simmer and then add chicken broth. Bring back to a simmer and add chicken. (Add thyme here) Cover with a lid and reduce heat to a gentle simmer for 20-25 minutes or until chicken is fully cooked and rice is done. Season to taste and garnish with parsley.
The Daniel Fast Feast - Shepherd's Pie
INGREDIENTS:
2 t Olive Oil
1 medium onion (1 c)
16 oz mushrooms
1 c sliced carrots
1 c sliced celery
1 c frozen peas
1 1/4 t minced garlic (split into 1t and 1/4t)
2-3 T cornstarch
1-2 c water or vegetable broth
1/2 t salt
1/4 t rosemary
2-3 medium potatoes
1/4 c dairy-free milk
1/4 t pepper
Heat oil in saucepan over medium heat. Add onion, cook and stir for 3 minutes. Add mushrooms, cook for 5 minutes or until tender. Add the remaining vegetables and 1 t of garlic. Cook until tender.
Sprinkle cornstarch on top of the vegetables, cook for 2-3 minutes. Add broth or water, salt and rosemary; bring to boil. Reduce heat to low and let simmer for 30-35 minutes or until thickened.
Place potatoes in saucepan filled with water, cook until tender and drain.
Beat potatoes with milk, remaining garlic and pepper. Set aside.
Pour vegetable mixture into casserole dish, spread potatoes on top. Broil for 5 minutes or until golden brown.
Serves 6.
Recipe courtesy of Vegan Recipes (3 Books in 1):
Another great version from The Vegan Corner:
TUSCAN BRAISED POTATOES
TUSCAN BRAISED POTATOES
2 POUNDS RUSSET POTATOES
1/4 CUP OLIVE OIL
1 SMALL RED ONION, THINLY SLICED
3 GARLIC CLOVES, THINLY SLICED
SALT AND PEPPER
1/4 TEASPOON RED PEPPER FLAKES
14.5 OUNCE, 412 GRAMS WHOLE PEELED TOMATOES
2-1/2 CUPS CHICKEN BROTH
4 INCH SPRIG ROSEMARY
Saute onion & garlic 8 minutes with a sprinkle of salt & pepper. Add potatoes & stir to coat with the olive oil. Add another sprinkle of salt & pepper and the red pepper flakes. Let cook on medium low for 5 minutes to allow them to brown a bit. Meanwhile cut whole tomatoes with scissors or use your hands & add to the potatoes. Add Rosemary sprig, 1 cup of chicken stock (heat stock in the microwave to be warm) and let the potatoes cook for 10 minutes keeping them at a simmer. Then add 1 more cup of chicken broth and cook another 10 minutes. Add last 1/2 cup broth and cook 10 more. Then turn off heat and cover. Let rest for 5 minutes before serving. We have a steak for our protein but you cold have pork or chicken as well. For a VEGETARIAN option cook a portabella mushroom for your meat or top with a fried egg and ENJOY!