Recipes for Roasted Potatoes with Bacon, Gorgonzola, Cilantro and Other Stuff with grocery lists and nutritional information | Page 147

Pinto Beans

This Pinto Beans recipe contains bacon, pinto beans, pinto beans, adobo, diced tomatoes and more.

12 Servings - homesicktexan.blogspot.com

This version of bubble and squeak replaces the traditional Brussels sprouts or cabbage with peppery mustard greens, and uses potatoes that you cook specifically for this purpose. And the name? Well, that's just the sort of meandering my brain does when I am out walking Ginger -- it occurred to me that Colonel Mustard would need a hearty dish like this after a busy day of either solving or committing murders.

4 Servings - food52.com

Italin Sausage Skillet

Sometimes it seems challenging to make something quick and easy that I also can feel good about serving to my family Not to mention coming up with a dish everyone will like I have quite the picky crew here With a mid western meat and potatoes man and a terrific two year old to please I went back to basics This Hearty Italian Sausage and Potato Skillet is just that Click here to read about this recipe on The Simple Kitchen blog

4 Servings - 30 min - dashrecipes.com

BBQ Chicken Pasta

My husband has a deep and abiding love for barbecue sauce. His favorite pizza? Barbecue chicken. His favorite salad? Barbecue chicken with romaine, black beans and corn. His favorite burger? Barbecue ranch with bacon. His favorite sandwich? Barbecue beef. His

melskitchencafe.com

Tortilla Espanola with Rainbow Chard

This week at The Forest Feast, I needed to use up some chard from the nearby farmer's market, so I cooked up a big skillet Tortilla Espanola. This dish is usually made with just potatoes and onions, but I like to add some greens — it becomes almost like a crustless quiche. The addition of the colorful chard lightens the dish a bit, but is still quite filling. I like that this meal is made in a single pan and works well for breakfast, lunch or dinner!

6 Servings - thekitchn.com

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

A classic! Authentic Knigsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Knigsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Knigsberger Klopse was invented in the city of Knigsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Knigsberg. This recipe is my version of her delicious Knigsberger Klop

12 Servings - 1 hr 45 min - food.com