IRISH CODDLE (SAUSAGE AND POTATO STEW)
Irish stick-to-your-ribs comfort food made with sausage, bacon, red potatoes, and topped off with a bottle of Guinness.
Provided by Mike Quinn
Time 1h30m
Number Of Ingredients 13
Steps:
- Cook bacon in a large skillet until the edges are just beginning to turn brown. Remove from pan and let drain on paper towels. Reserve fat.
- Cook sausage in the same skillet, adding the reserved bacon fat if needed to prevent sticking. (If using a breakfast sausage, break into pieces using your fingers before placing into the pan. If using a sausage that is in large links, keep intact, then slice after cooking or while it is is still frying.) Remove from skillet and set aside.
- Place onions in skillet. Cook until lightly browned and softened, about 6-8 minutes.
- Layer cooked onions in the bottom of a large oven-proof skillet or Dutch oven. Place bacon on top of onions, and sausage on top of bacon.
- Sprinkle with freshly ground black pepper to taste. Add minced garlic, parsley, thyme, and bay leaf.
- Pour in chicken broth and the bottle of stout beer.
- Spread potatoes and leeks evenly over the top.
- Preheat oven to 300°F. Cover and place pan on stove over medium-high heat and bring to a boil.
- Place covered pan into preheated oven and bake for 45 minutes.
- Add salt to taste.
- Serve warm, ladled into bowls.
Nutrition Facts : ServingSize 1 Medium Sized Bowl, Calories 475 calories, Sugar 2.7 g, Sodium 1575.1 mg, Fat 25.8 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 30.3 g, Fiber 3.3 g, Protein 26.1 g, Cholesterol 96.5 mg
BECCA'S POTATO BACON SOUP
This creamy potato soup is good any time of the year, but especially in cold weather months. It reheats well and can be made without bacon or cheese. This is filling enough to be served as a main dish, but also makes a nice side soup if served in smaller portions. Feel free to add your own ingredients: other vegetables, seasonings, different cheeses, etc. When serving, some options for garnish are chopped green onions, additional crumbled bacon, shredded cheese, and parsley. Enjoy!
Provided by Reebs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
- Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
- Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 40.8 g, Cholesterol 27.6 mg, Fat 8.2 g, Fiber 4.9 g, Protein 12 g, SaturatedFat 4.8 g, Sodium 982.7 mg, Sugar 7.9 g
HEARTY POTATO, BACON AND ONION SOUP
This soup is a favorite with my family, and is quick and easy.
Provided by Rita
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan over medium high heat, saute the bacon for about 7 minutes, or until lightly browned. Reduce heat to medium, add the butter or margarine and onions and saute for about 5 minutes, or until onions are tender. Add the flour and stir well for one minute.
- Remove saucepan from heat and gradually add the water, stirring well. Return to stovetop, raising heat to high. Add the bouillon and potatoes, bring to a boil and then reduce heat to low. Simmer uncovered for about 10 minutes, or until potatoes are tender.
- In a small bowl, combine the egg yolks and the sour cream and mix together. Gradually add this mixture to the soup, stirring well. Heat through, but do not boil. Stir in the parsley just before serving.
Nutrition Facts : Calories 577.6 calories, Carbohydrate 51.8 g, Cholesterol 155.2 mg, Fat 36.5 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 16 g, Sodium 359 mg, Sugar 5.5 g
POTATO STEW
A yummy side dish. Add sliced polish sausage or leftover ham for an easy main dish. This originated as "Depression" meal when my Polish grandmother could not afford meat. She could go to her cellar for her own canned carrots and tomatoes and then to the root cellar for the potatoes.
Provided by Lorac
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
- Add remaining ingredients and simmer until potatoes are tender.
POTATO & SAVOY CABBAGE SOUP WITH BACON
A warming, hearty soup with that takes just 20 minutes to make
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Soup, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
- While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
- Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.
Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.61 milligram of sodium
CHICKEN, BACON & POTATO STEW
Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to
Provided by Lucy Netherton
Categories Dinner, Main course
Time 6h50m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.
- Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.
- Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 1.7 milligram of sodium
POTATO, BACON, AND CORN CHOWDER
A quick and delicious comfort food made with canned corn, potatoes and bacon.
Provided by Kim R.
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g
ONE-POT CHICKEN & BACON STEW
Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
- Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.
Nutrition Facts : Calories 736 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 1.74 milligram of sodium
BACON STEW
When our local butcher gets fresh bacon that hasn't been cured in salt, he always saves some for me, and this is one of my favourite dishes to make with it. You could make it with sliced bacon too.
Provided by Guabi Guabi
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place a layer of onions in the base of a large, heavy-bottomed pot, add a layer of bacon and then a layer of sliced potatoes, seasoning each layer with a little mustard and pepper.
- Continue layering and seasoning and finish with a layer of potatoes.
- Place a bayleaf on top and pour in sufficient cold water to come just below the top layer of potatoes.
- Cover with a lid, bring to the boil, and then simmer very gently for about 1½ hours.
- Serve the stew garnished with chopped parsley or chives and with a side dish of buttered boiled carrots.
CROCK POT BEEF STEW WITH BACON AND SWEET POTATOES
Throw it in the Crock-Pot and come home to a delicious meal. Bring out the crusty bread for this stew.
Provided by daisygrl64
Categories Stew
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- coat crock pot with nonstick cooking spray.
- place all ingredients (except water and cornstarch) in crock pot.
- mix well.
- cook on low 7 to 8 hours or on high 4 to 5 hours.
- 15 minutes before serving, mix water and cornstarch.
- pour into crock pot.
- cover and cook until broth thickens.
Nutrition Facts : Calories 350.2, Fat 11.6, SaturatedFat 4.7, Cholesterol 114.3, Sodium 1191.4, Carbohydrate 21.3, Fiber 2.9, Sugar 4.3, Protein 40.6
DUBLIN CODDLE (IRISH BACON, SAUSAGE, POTATO, AND ONION STEW)
Dublin Coddle is a comfort food associated with the Irish capital. A hearty stew of popular Irish ingredients like sausage and potatoes.
Provided by Linda Ooi
Categories Main Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Cook bacon in a Dutch oven until just starting to crisp. Remove and drain on paper towels. Cut into halves length-wise and then halves cross-wise. Set aside. Reserve bacon fat in a bowl.
- In the same Dutch oven cook sausages until evenly brown, adding a little bacon fat if necessary. Remove and cut into halves length-wise then halves cross-wise. Set aside.
- Add a tablespoon of reserved bacon fat back to Dutch oven. Cook onions for 2 to 3 minutes until soft but not brown.
- Layer cooked onions, sausages, and bacon at the bottom of the Dutch oven. Season with lots of pepper.
- Add leeks, garlic, dried thyme, chopped parsley, and top with a layer of potatoes. Season with more pepper and salt to taste.
- Pour in the stock. Cover and bring stock to a boil.
- Transfer to a preheated 350°F (180°C) oven for 35 minutes or until potatoes are tender.
- Serve with chunks of soda bread.
Nutrition Facts : Calories 526 kcal, ServingSize 1 serving
PETITE SMOKED OYSTER STEW W/BACON, POTATOES AND ONIONS
I LOOOOOOVE smoked oyster stew!! This is my own easy version! It's delish! Enjoy! :) Time does not include cooking the bacon, I always have cooked bacon on hand in the freezer that I use for ocaisions like this.
Provided by Wildflour
Categories Stew
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut up unpeeled potatoes into bite-sized cubes and boil til tender in small saucepan. Once water starts to boil, will only take about 4 minutes.Check them with a knife for tenderness.
- *While potatoes are boiling, saute chopped onion in butter til tender.
- Drain saucepan of potato water keeping potatoes in there.
- Add half and half, milk, boullion, garlic powder, pepper, oysters and cooked onions with the butter and juices.
- Heat over LOW heat til heated through.
- Stirring gently ocaisionally.
- *I just use a fork to lift and drain the oysters out of the can, and what's ever on them oil-wise, is fine. Just adds flavor anyways! If your stew is too oily on top, just skim off with a spoon, or don't worry about it! The crackers will absorb that! ;).
- Garnish heavily, each bowl with bacon.
- Serve with oyster crackers or saltines.
- Some like a little hot sauce served with on the side, too.
- *If using bacon that you have on hand that has been precooked, just wrap in papertowel and microwave about 10 seconds. (Thaw cooked bacon first if using it from your freezer and it's not already thawed.).
Nutrition Facts : Calories 729.4, Fat 46.1, SaturatedFat 22.3, Cholesterol 128.2, Sodium 723.4, Carbohydrate 57.7, Fiber 4.6, Sugar 3.7, Protein 21.8
SALT PORK AND POTATO STEW
Steps:
- Gather the ingredients.
- In a large saucepan or Dutch oven, cook the salt pork or bacon until crisp.
- Add both types of onions and cook until they start to soften, for about 4 or 5 minutes. Sprinkle the flour over the onions, and add the bay leaves and thyme.
- Increase the heat to high. Pour in the wine and stir to loosen any brown bits from the bottom of the pan. Cook for about 2 minutes, or until the wine has evaporated.
- Add the potatoes, chicken broth, and pepper. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, for 45 to 60 minutes.
- Sprinkle the stew with paprika, if desired. Taste and adjust the seasonings. Remove the bay leaves before serving.
- Garnish with sliced green onions, if you like. Enjoy.
Nutrition Facts : Calories 585 kcal, Carbohydrate 81 g, Cholesterol 28 mg, Fiber 9 g, Protein 12 g, SaturatedFat 9 g, Sodium 1493 mg, Sugar 7 g, Fat 24 g, ServingSize 3-4 bowls (3-4 servings), UnsaturatedFat 0 g
SMOKY BACON CORN STEW
A hearty, thick, Irish-style potato stew with accents of corn and applewood-smoked bacon. Serve in shallow stew bowls with your favorite biscuits.
Provided by QHuntress
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
- Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
- Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
- Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 42.4 g, Cholesterol 38.6 mg, Fat 13.9 g, Fiber 4 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 847.6 mg, Sugar 7.2 g
POTATO BACON STEW
You should be able to make this dish from staples in your cupboard. It's tasty, inexpensive, made in one pot and easily doubled to feed a crowd!
Provided by Sackville
Categories Stew
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Start by heating the olive oil in a large saucepan.
- When hot, sauté the onions, garlic and green pepper in the pot for 2-3 minutes.
- Next add the bacon and mushrooms and sauté for another couple minutes.
- Add the potatoes to the mix and pour over the canned tomatoes.
- Also add one can of water and the wine.
- Make a couple cuts in the dried pepper, then submerge the pepper in the stew or mix in the crushed chillies.
- Stir in the paprika as well as some black pepper and a bit of salt, if desired.
- Make sure the stew is well mixed, then cover and leave to simmer over a low heat for around 20 minutes or until the potatoes are done.
- When the potatoes are done, dissolve the cornflour in a tiny bit of water then pour into the stew.
- Let the stew simmer for another couple minutes.
- Cover, turn off the heat and and leave for five minutes.
- Now you can either repeat the process, adding a bit more cornflour if you want it thicker, or serve if you are happy with the consistency of the sauce.
- Don't forget some nice crusty bread to mop up the juices with!
Nutrition Facts : Calories 646.5, Fat 25.8, SaturatedFat 5.8, Cholesterol 16.3, Sodium 243.6, Carbohydrate 93.6, Fiber 15.1, Sugar 12.5, Protein 15.8
OLD-FASHIONED STEWED POTATOES
This old-fashioned recipe is delicious and easy.
Provided by The Southern Lady Cooks
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
- Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.
POTATO AND BACON CRUSTLESS QUICHE
This is a wonderfully flavorful, light, and creamy quiche which is very hearty and stick-to-your-ribs thanks to the addition of the diced potato! I like to bake up a couple extra potatoes any time I'm baking some and keep them in the refrigerator, for recipes just like this one! You can change up the cheese to any flavor you'd prefer.
Provided by Rebekah Rose Hills
Categories Crustless Quiche
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
- Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
- Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 12.7 g, Cholesterol 262.5 mg, Fat 27.2 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 14.5 g, Sodium 580.1 mg, Sugar 2.5 g
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- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
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- Melt the butter in a large nonreactive saucepan. Add the onions and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the potatoes, fennel, carrot, fish stock and half-and-half, reduce the heat to moderately low and simmer gently until the vegetables are tender, about 15 minutes.
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