Taste Of Home Recipe Finder Food

BEST EVER POTATO SOUP (TASTE OF HOME)

Best Ever Potato Soup (Taste of Home) image

I switched this up a bit and added peas and corn with the carrots. I also left the skin on the potatoes. Overall very creamy and good. Recipe courtesy of Taste of Home. Next time I'll skip the Velveeta and add real cheese.

Provided by AmyZoe

Categories Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 bacon, strips diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
14 1/2 ounces chicken broth
3 tablespoons all-purpose flour
3 cups 2% low-fat milk
8 ounces Velveeta cheese, cubed
2 green onions, thinly sliced

Steps:

In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Drain drippings and add vegetables, seasonings, and broth. Bring to a boil.
Reduce heat and simmer, covered, until potatoes are tender, about 10 to 15 minutes.
Mix flour and milk until smooth and stir into soup.
Bring to a boil, stirring constantly and cook and stir until thickened, about 2 minutes.
Stir in cheese until melted. If desired, serve with green onions.

MACAU-STYLE PORTUGUESE CHICKEN

Macau-Style Portuguese Chicken image

This comforting golden curry recipe is one of the national dishes of my hometown, Macau. Since moving to Toronto, I searched and could not find an authentic version of the dish that reminded me of the dish I grew up having. My version is close and holds a special place in my heart. - Sammi Pun, Sam's Edit

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 26

Ingredients

4-1/2 teaspoons cornstarch
2 teaspoons ground turmeric
1 teaspoon chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
4 boneless skinless chicken thighs (about 1 pound)
1 medium potato, peeled and cut into 1-inch pieces
CURRY:
1 tablespoon olive oil
1 fully cooked Spanish chorizo link (3 ounces), sliced
1 tablespoon tomato paste
2 garlic cloves, minced
2 bay leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped tomato
1 can (13.66 ounces) coconut milk
1 cup chicken broth
12 pitted ripe olives, divided
1 tablespoon cornstarch
2 tablespoons water
1 hard-boiled large egg, quartered
1/4 cup unsweetened coconut flakes
Hot cooked rice

Steps:

Combine the first 7 ingredients; rub over chicken. Refrigerate, covered, at least 1 hour or overnight. Meanwhile, place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 10-12 minutes. Drain and set aside., In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove and set aside. Reserve 5 slices chorizo for topping. In the same pan, cook and stir remaining chorizo, tomato paste, garlic and bay leaves for 1 minute. Add onion, green pepper and tomato; cook and stir until tender, 3-5 minutes., Stir in coconut milk, broth, cooked potato, 8 olives and reserved chicken. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. Preheat broiler., Transfer chicken mixture to a 13x9 baking pan, place egg, reserved chorizo and remaining 4 olives over top; sprinkle with coconut. Broil 3-4 in. from heat until coconut is toasted, 7-10 minutes. Discard bay leaves. Serve curry with rice.

Nutrition Facts : Calories 551 calories, Fat 38g fat (23g saturated fat), Cholesterol 137mg cholesterol, Sodium 1013mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.

KENTUCKY HOT BROWN SLIDERS

Kentucky Hot Brown Sliders image

These Kentucky hot brown sliders are perfect for derby parties, though I serve them at parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn't great for gatherings, but this recipe turns them into finger food. I like to cover and refrigerate my assembled sandwiches so I can just pop them in the oven when company arrives. - Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 package (12 ounces) Hawaiian sweet rolls
3 tablespoons mayonnaise
12 slices deli turkey, folded into quarters
12 slices cooked bacon strips, halved widthwise
1 jar (4 ounces) diced pimientos, drained, or 2 plum tomatoes, cut into 12 slices
6 slices Gruyere cheese, halved
1/4 cup grated Parmesan cheese
1/2 cup butter, cubed
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder

Steps:

Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11x7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls. , In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches., Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes longer.

Nutrition Facts : Calories 327 calories, Fat 21g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 652mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 16g protein.

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