Farmer”s Casserole Recipe

lemon and garlic slow roasted chicken

| Aga Recipes

Cooking receipe to make lemon and garlic slow roasted chicken under category Aga Recipes. You may find some video clips related to this receipe below.lemon and garlic slow roasted chicken1 large chicken weighing about 2.3kg 2 bulbs garlic 2 large lemons salt and freshly ground black pepper 1 tb

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GENERIC IMPOSSIBLE PIE

| Everyday Recipes

Cooking receipe to make GENERIC IMPOSSIBLE PIE under category Everyday Recipes. You may find some video clips related to this receipe below.GENERIC IMPOSSIBLE PIE Categories: Casseroles Yield: 4 servings --------------------------FILLING-------------------------- 1 1/3 c Milk 4

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Spicy Chili Aioli Japanese cooking recipe

| Japanese

Ingredients 1 cup mayonnaise 1 1/2 tablespoons lemon juice (fresh) 2-3 garlic cloves, pressed 1 1/2 teaspoons chili garlic oil (not sriracha or chili sauce) 1 pinch cayenne pepper (sprinkled on top to garnish) Directions 1Combine mayonnaise, and lemon juice with a wire whisk, mixing together un

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Japanese Fruit Pie Recipe

| Japanese Foods

Type: Japanese Fruit Pie Free Cooking Recipe - Japanese Foods Amazing! Ingredients / Directions 1 ea Cube margarine,melted,cooled 2 ea Eggs,beaten 1 ts Vanilla extract 1/2 c Coconut 1 ea Unbaked pie shell 1 c Sugar 1/2 ts Vinegar 1/2 c Chopped dates 1/2 c Chopped nuts Combine margari

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Type: Farmer”s Casserole Free Cooking Recipe – Meats

This is a good one!

Ingredients / Directions
3 cup(s)s frozen hash brown potatoes
3/4 cup(s) shredded pepperjack cheese
1 cup(s) cooked ham
diced
1/4 cup(s) chopped green onions
4 eggs
beaten
1 (12 fluid ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese
ham
and green onions.
In a medium bowl
mix the eggs
evaporated milk
pepper
and salt. Pour the egg mixture over the potato mixture in the dish. the dish may be covered and refrigerated at this point for several hour(s) or overnight.
Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven
or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

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