| T O P I C R E V I E W |
| StarMeadow |
Posted - Nov 09 2009 : 5:15:00 PM
Found this at thisweekfordinner.com I didn't have a whole pound of sausage and I used milk instead of cream but wow! And I know the whole vanilla and balsamic vinegar thing sounds well...yuk but the kids loved it! It's a repeat this week in the crockpot.
Sausage Potato Soup
5-6 medium sized potatoes, cut into 1" cubes
1 lb. bulk pork sausage
1 medium onion, chopped
1 cup light cream
1/4 cup butter
6 cups chicken stock
1 1/2 Tbsp. vanilla extract
2 Tbsp. balsamic vinegar
freshly ground black pepper
Bring chicken stock to a boil in a large pan. Add potatoes and onions. Cook until potatoes are tender. Meanwhile, brown sausage in a separate pan. Add the cooked sausage to the potatoes and stock. Add the cream and butter. Stir until butter is melted. Add the vanilla and balsamic vinegar right before serving.
And don't forget to hit pioneerwomancooks for this one...I suppose you could try ginger ale or 7up for the mt. dew but wow...yum! I sprinkled the cinnamon on the inside of every roll BTW...and no ice cream but whip cream sufficed. This went with stuffed baked pork chops. I'm trying her "dump cake" later this week...
Apple Dumplings
* 2 whole Granny Smith Apples
* 2 cans (8 Oz. Cans) Crescent Rolls
* 2 sticks Butter
* 1-½ cup Sugar
* 1 teaspoon Vanilla
* Cinnamon, To Taste
* 1 can (12 Oz.) Mountain Dew Soda
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
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| 5 L A T E S T R E P L I E S (Newest First) |
| Bear5 |
Posted - Nov 11 2009 : 5:03:43 PM
T:
Thanks for the potatoe stew recipe. I'll try it one day when I have more time. Have you cooked it yet? Good, I bet. Thanks, again.
Marly
"It's only when we truly know and understand that we have a limited time on earth- and that we have no way of knowing when our time is up- that we will begin to live each day to the fullest, as if it was the only one we had." Elisabeth Kurler-Ross |
| kmc |
Posted - Nov 10 2009 : 5:53:32 PM
these sound great!!!! I cant wait to try them. I have been trying to find something easy and different both of these recipes are perfect because I have almost in the house. Thank you for sharing Star Meadow |
| ddmashayekhi |
Posted - Nov 10 2009 : 08:32:45 AM
The recipes look great! Thanks for sharing them with us.
I use balsamic vinegar all the time. It has delicious, somewhat peppery flavor. It is superb in salad dressing, sauces, and I caramelize onions, green peppers, and mushrooms in it for our pizza.
Thanks again,
Dawn in IL |
| FebruaryViolet |
Posted - Nov 10 2009 : 06:52:08 AM
That sounds really good...especially since I love sausage. Thanks for sharing!
I also made something this week that has been a really good "comfort" food and so easy for a family supper. Would be great with a salad or soup for a nice, simple meal. This came from Melissa D'arabian, the new cook on the Food Network (who won the challenge). Her food is immensely French in origin, and has such simple and pure tastes. Right up my alley!
Potato Bacon Torte
2 pie crusts (Could use any recipe, she also includes one, but I used the Pillsbury since it was Monday night)
3-4 medium baking potatoes, peeled, cut longways, and sliced thin
2/3 cup heavy cream
3 sprigs fresh thyme
4 slices bacon, fried crisp, crumbled
s & cracked black pepper
1/4 cup gruyere, emmenthal or other white cheese that melts easily
1 egg yolk, splash of water for glazing
Line pie plate with first crust.
Fry bacon crisp. While bacon is crisping, place heavy cream and thyme into small saucepan and heat (do not boil) until thyme has wilted (about 5 minutes). Remove from heat and let thyme steap in cream until flavored. Remove thyme.
Drain bacon. Crumble when cool to the touch.
Peel and cut potatoes longways, and then slice thinly. Place one layer of potatoes in circular pattern in pie crust. Season with S & P. Sprinkle a bit of bacon. Repeat layers of potatoes, salt and pepper and bacon until all ingredients are finished.
Grate 1/4 cup of cheese over top of tart (I used way more, because, well, I love cheese!)
Pour cream over top of tart, making sure to get into spaces where potatoes separate.
Put second pie crust over top, crimp edges and cut slits in top to vent steam. Brush top with egg/water mixture (sooo important--it's gorgeous when you take it out, not anemic looking!)
Bake 50-60 minutes in 375 degree oven.
It serves 4 with some leftover. There are two of us, and though I'm not a "leftover" eater, I ate this for lunch yesterday, and dinner again last night!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Farmers Daughter |
Posted - Nov 10 2009 : 06:28:47 AM
I love potato soup. All the ingredients sound close to mine, but never have used vanilla or vinegar. Going to have to try it now that you got me thinking what that would be like?? Thanks |
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