HAWAIIAN WEDDING CAKE FROM SCRATCH RECIPES
CRACKER BARREL HASH BROWN CASSEROLE - TOP SECRET RECIPES
Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long." In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States. Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove. Love Cracker Barrel? Check out my other clone recipes here. Source Top Secret Restaurant Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
Provided by Todd Wilbur
Total Time 1 hours 15 minutes0S
Prep Time 37 minutes30S
Cook Time 37 minutes30S
Nutrition Facts : Calories 447 calories
SLOW-COOKER BARBECUE CHICKEN THIGHS - BETTYCROCKER.COM
Meet your new favorite party dish! Sweet and smoky with just the right amount of spicy kick, these barbecue chicken thighs are a crowd pleaser that’ll make every host’s life a little bit easier. Here’s why this recipe is so good: First, thighs are the perfect cut of chicken for the slow cooker, because they contain more fat, which means they don’t dry out as easily as breasts. Second, the sauce is homemade—and homemade does not equal hard in this case. If you can chop an onion, you can make this sauce, and it is so worth it! We’ve made sure that there’s enough sauce to coat the chicken while it cooks, and some extra to add as a finishing touch, because let’s be real—it’s all about the sauce when barbecue’s on the menu!
Provided by Betty Crocker Kitchens
Total Time 4 hours 20 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Spray round 4-quart slow cooker with cooking spray.
- In 2-quart saucepan, heat oil over medium heat. Add onion; cook 4 to 6 minutes or until softened.
- Add garlic, chili powder and pepper flakes; cook and stir 1 minute. Add ketchup, brown sugar, molasses, vinegar, Worcestershire sauce and mustard; heat to boiling. Reduce heat to low; simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat. Add 1/2 cup of the sauce to slow cooker; cover and refrigerate remaining sauce.
- Season chicken with salt; added to slow cooker. Toss chicken with sauce in slow cooker to coat. Cover; cook on Low heat setting 3 hours and 30 minutes to 4 hours or until chicken is cooked through (at least 165°F).
- Drain liquid from slow cooker; discard liquid. Pour reserved sauce over chicken; toss to coat. Increase to High heat setting. Cover; cook 15 to 20 minutes or until hot.
Nutrition Facts : Calories 340 , CarbohydrateContent 18 g, CholesterolContent 190 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 42 g, SaturatedFatContent 3 g, ServingSize 2 Thighs, SodiumContent 960 mg, SugarContent 14 g, TransFatContent 0 g
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SLOW-COOKER BARBECUE CHICKEN THIGHS RECIPE - BETTYCROCKER.COM
Meet your new favorite party dish! Sweet and smoky with just the right amount of spicy kick, these barbecue chicken thighs are a crowd pleaser that’ll make every host’s life a little bit easier. Here’s why this recipe is so good: First, thighs are the perfect cut of chicken for the slow cooker, because they contain more fat, which means they don’t dry out as easily as breasts. Second, the sauce is homemade—and homemade does not equal hard in this case. If you can chop an onion, you can make this sauce, and it is so worth it! We’ve made sure that there’s enough sauce to coat the chicken while it cooks, and some extra to add as a finishing touch, because let’s be real—it’s all about the sauce when barbecue’s on the menu!
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- Drain liquid from slow cooker; discard liquid. Pour reserved sauce over chicken; toss to coat. Increase to High heat setting. Cover; cook 15 to 20 minutes or until hot.
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