Recipes for Philly Steak Potatoes with grocery lists and nutritional information | Page 103

Corned Beef in Beer (Crock Pot)

This Corned Beef in Beer (Crock Pot) recipe contains corned beef brisket, potatoes, beer, onions, carrot and more.

6 Servings - 9 hr 10 min - food.com

Fish in Coconut Curry

Tanzania sits at a crossroads in the spice trade routes from India. That's why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor. Serve over boiled yuca, potatoes, or rice.

4 Servings - 47 min - myrecipes.com

Texas Roadhouse Style Baked Sweet Potato

This is a quick recipe for a Texas Roadhouse style loaded sweet potato. Less fattening then a loaded potato because sweet potatoes are a great source of vitamins this is a great alternative!

1 Servings - 18 min - food.com

Saucy Chicken Marsala

"They'll never know it was so easy" dinner-party dish. When we revisited David Bonom's 2010 recipe Chicken and Mushrooms with Marsala Wine Sauce, we loved it but wanted more of the earthy, wine-licked sauce. Our update keeps the soul of the original dish, but with more luscious, 'shroomy goodness. You simply must serve it over mashed potatoes, polenta, or spaghetti to catch all the sauce.

4 Servings - 45 min - myrecipes.com

Sweet Potato and Spinach Quesadillas

Sweet Potato and Spinach Quesadillas - Serve up a meatless meal of Sweet Potato and Spinach Quesadillas tonight. You'll get an immune boost from the beta carotene in the sweet potatoes, and 20 percent of your daily iron needs are met with this veggie quesadilla. Plus this quesadilla contains more calcium than a glass of milk!

4 Servings - 49 min - health.com

Chicken with Creamy Dijon Mustard Sauce

Living in rural Tuscany has its advantages - home fed chicken! So many of our dinners consist of chicken but to tell you the truth I had never thought of using mustard with it. So thanks to food52 I came up with a new recipe. I had guests for dinner and wanted to make a more elaborate dish so I chose to use only chicken thighs with a very velvety mustard sauce. I chose to cook the sauce in a French style using the classic method of using chicken stock and a little roux to give the sauce more smoothness. The sage and garlic gave it a really nice taste and I served it with mashed potatoes

6 Servings - food52.com