Greek Rice Stuffed Tomatoes

                                 Target recipe

ingredients

• 8 large tomatoes
• 3 cups cooked rice
• 1/2 cup chopped red onion
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped fresh parsley
• 1/3 cup vegetable oil
• 1 tablespoon salt

directions

Remove tops of tomatoes and scoop out insides; drain on paper towels. In a large bowl, combine rice, onion, cheese, parsley and salt. Place equal amounts of rice mixture into tomatoes, drizzle with oil and place in baking pan. Bake at 425 degrees for 20 minutes.

"Basic" Stuffing

Bacon Cheese Potatoes (Slow Cooked)

 

Prep time:  10 mins

Cook time:  10 hours

Total time:  10 hours 10 mins

Ingredients

• ¼ pound bacon, diced
• 2 medium onions, thinly sliced
• 4 medium potatoes, thinly sliced
• ½ pound cheddar cheese, thinly sliced
• salt and pepper
• butter
• Green Onions (optional)

Instructions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours.
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Honey-Glazed Carrots

Ingredients

• 1 tablespoon vegetable oil, such as safflower
• 2 pounds carrots, cut into 1-inch lengths, halved if thick
• 1 cup canned reduced-sodium chicken broth or water
• 1/2 cup honey
• 2 tablespoons red-wine vinegar
• Coarse salt and ground pepper
• 2 tablespoons unsalted butter

Directions

1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
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Rustic Garlic Mashed Potatoes

ingredients

• 3
  pounds baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces
• 6
  cloves garlic, halved
• 1
  bay leaf
• 2
  14 ounce can seasoned chicken broth with roasted garlic
• 1
  cup whole milk
• 1/4
  cup butter
• 1
  teaspoon salt
• Freshly ground black pepper 
• Bay leaves (optional) get your seasonings at www.watkinsonline.com
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directions

1.In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potato mixture.

2.Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3.Drain potatoes in a colander over a bowl to catch the cooking liquid. Remove and discard bay leaf. Return potatoes to slow cooker. Mash potatoes with a potato masher.

4.In a small saucepan, heat milk and butter until steaming and butter almost melts. Add milk mixture, salt, and enough of the reserved cooking liquid to mashed potatoes to reach desired consistency.*

5.To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper. If desired, garnish with bay leaves. Makes 12 side-dish servings.

from the test kitchen

• Return mashed potato mixture to slow cooker; keep warm on low or warm setting for up to 2 hours. If mixture thickens, stir in more of the reserved cooking juices to reach desired consistency.
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