Recipes for Potatoes Au Gratin from the Food Network Chefs Challenge with grocery lists and nutritional information | Page 108

Shepard's Pie

This potato-topped shepherd’s pie gets extra flavor from the cheese and carrots that are added to the mashed potato crust. And you can take a shortcut with the crust because the recipe calls for frozen mashed potatoes.

8 Servings - 55 min - myrecipes.com

Dry Rubbed Rib Eye with Mushroom Sauce

This Dry Rubbed Rib Eye with Mushroom Sauce recipe contains new potatoes, butter, extra-virgin olive oil, steak, extra-virgin olive oil and more.

1 Servings - 50 min - foodnetwork.com

Rosemary Braised Lamb Shanks

Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

6 Servings - allrecipes.com

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

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

At this time of year, whenever I go the market English peas always accompany me home. They are nature's superior answer to fast food, preferably eaten straight from the shell, with no need for cooking. When I do get around to cooking them, a favorite preparation is as an accompaniment to shellfish. The briny sweetness and pearly coral colors of the fish perfectly compliment the sweet, vividly green peas. In this recipe, crispy seared scallops are served on a bed of puréed peas spiced with fresh ginger and topped with cilantro gremolata. It's a beautiful presentation, either as individual amuse-bouches, an appetizer or an entrée. A variation of this recipe even made an appearance at the Bay area Food52 potluck. - TasteFood

8 Servings - food52.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

Lazy Butt Pepperoncini Crock Pot Beef

Three ingredients + almost zero prep + your trusty slow cooker = *RGF*. (Really Good Food.) While there's a tiny kick from the peppers, it's not the eye-watering kind of heat I tend to fear. I got this from allrecipes.com where the author suggests serving the meat and peppers on toasted hoagie rolls with provolone or mozzarella and your choice of condiments. If using cheese, (which would help temper any heat from the peppers), top the roll with the meat, then cheese and zap it in the microwave for a few seconds or, better yet, under the broiler, particularly if you're toasting your rolls there. You could also slap a serving on tortillas with appropriate condiments. (Damn, I'm getting hungry.) Some reviewers add broth and onions to the crock pot, but it really doesn't need it. Let your taste buds be your guide! *** UPDATE *** The other night I mixed some shredded Monterey Jack and this lovely seriously aged Dutch Unie Kaas Robusto, broiled it on the top half of a sesame seed bun until melted, then slapped

12 Servings - 6 hr 10 min - food.com

Pineapple Mango Chicken Wings

A different spin on hot wings... Yes, a paleo friendly sweet & spicy wing sauce exists. If you follow a Paleo or Primal template, you've already discovered most BBQ and wing sauces are awful. Try finding one that doesn't have high fructose corn syrup as the first ingredient and one without sugar. That's why you're here. Today we're going to make a sauce much better than you can find in stores. This sauce contains the sweetness of pineapple and mango, slowly followed by the heat of jalapeno and habanero. The wings are pre broiled in an oven, and then added to the crock pot with the sauce to finish cooking. The crock pot helps infuse the sauce with the wings to create a fall off the bone texture. We are mighty proud of the sauce we created, and will definitely include it in some future recipes. I hope you guys enjoy this recipe as much as I do. Please leave any comments or suggestions below! What you need: Tools: Baking sheet, aluminum foil, food [...] [LINK]PaleoPot – Paleo Recipes For Your Crock Pot & Slow Cooker

paleopot.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

White Chocolate Popcorn Snackity Snack

There has been a lot of snacking at my house the past few yearsmonths weeks. I know I instigate it. It’s what I do. I like to make lots of sweets to just surround myself with…to have on-hand…just in case. In case of what, I am not entirely certain, but you know..just in case… Knowing that a handful of M&M’s is just a few steps away makes me smile… or a spoonful of buttercream…. What?! You know you wish you had a spoonful of buttercream a few steps away. If you didn’t wish that, chances are fairly high you wouldn’t be interested in this blog. Schooled! I don’t know why I have this love affair with sugary treats…it’s like my love affair with pajamas. I can’t get enough. I love pajamas…maybe more than my black yoga pants…gasp! Ok..I took that too far. So, in the vein of snacks, check it out… I will tell you that I didn’t know that I liked Craisins before I made this, but apparently I do. I’m not much of a fruit in dessert person, plus “Crasins” just sound gross. BUT, I will tell you, they are delicious in this fun mix. Granted they are coated in white chocolate…and isn’t everything palatable when it’s coated in white chocolate? But giving Craisins the benefit of the doubt, they tasted good and I don’t think a raisin would have worked as well. Raisins wouldn’t have added that slight tartness you need to cut through the sweet and salty going on. So high five to the “Craisin”…now, we need to find you a new name. White Chocolate Popcorn adapted from Southern Living 2 (3.3 oz bags) microwave buttered popcorn 2 cups salted mixed nuts 2 cups Craisins (dried cranberries) 2 (12 oz bags) white chocolate chips 1 t. cinnamon Microwave popcorn. Dump into a large bowl. Remove kernels that didn’t pop. Add nuts and Craisins. Melt white chocolate according to directions on package, either in microwave or with a double boiler. Pour melted chocolate over popcorn/nut mix. Using 2 jelly roll pans or wax paper covered countertop (a trick my girlfriend taught me) dump popcorn into a thin layer and sprinkle with cinnamon Let sit until chocolate hardens…about 30 minutes. Store in an airtight container for up to 3 days I made this specifically for my husband to take to Poker Night…and I worried it wouldn’t be “dude” food, but apparently I was wrong…I made a massive bowl and he came home with only a little bit left. So go ahead and snack away…there’s fruit in it, so it’s ok Click here for printable recipe

cookiesandcups.com