POEMS ABOUT POTATOES RECIPES

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CROCKPOT SALISBURY STEAK WITH FROZEN BURGER PATTIES



Crockpot Salisbury Steak with Frozen Burger Patties image

Slow Cooker Salisbury Steak with Frozen Hamburger Patties is a super quick to fix easy meal your family will love. With creamy gravy and only 4 ingredients it's a snap to throw together

Provided by Shari Lynne

Categories     Dinner

Prep Time 5 minutes

Cook Time 360 minutes

Yield 4

Number Of Ingredients 4

1 Can Cream of Mushroom Soup or Cream of Chicken Soup (your preference of cream soups)
1 Envelope of Dry Gravy Mix
2 cups of Milk
4 Frozen Hamburger Patties

Steps:

  • Spray your crockpot with cooking spray or if you prefer you can use crockpot liners. Let’s keep things easy to clean!
  • Then add frozen burgers
  • Mix together Cream of Mushroom or Chicken Soup, Milk and Envelope of Dry Gravy Mix.
  • After mixing, pour over your frozen hamburger patties.
  • cook on low for 5-6 hours. Or high for 3 hours.
  • You can cook longer on low, if you are going to be gone all day, it won’t hurt anything!

VEGAN HAGGIS SAUSAGE ROLLS | TINNED TOMATOES



Vegan Haggis Sausage Rolls | Tinned Tomatoes image

These easy vegan haggis sausage rolls are made with veggie haggis, tatties and beans for a delicious puff pastry bake.

Provided by Jacqueline Meldrum

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 7

375g (13 oz) ready-rolled puff pastry
2 tsp olive oil
2 baking potatoes (or large potatoes)
1 tbsp vegan butter (or spread)
225g (8 oz or half a pack) vegetarian haggis
200g (7 oz) tin baked beans (see notes for substitutes)
salt and pepper

Steps:

  • First boil or steam your peeled and quartered potatoes until soft, then drain and season them with salt and pepper and mash with vegan butter or spread. Spoon into a bowl and allow to cool.
  • Mash your haggis in bowl with a fork to break it up a bit and open the can of beans and decant them into a bowl.
  • Preheat the oven to 180c/160c fan/350f/gas mark 4 and line a large baking sheet.
  • Carefully unroll the puff pastry and cut in half lengthways.
  • Place a sausage of potato down the centre of each long piece of pastry, then top with haggis and season well with black pepper.
  • Now add a layer of baked beans.
  • Brush a little water along the edge of pastry furthest away from you and lift and fold the pastry edge nearest to you over the sausage of filling. It should lie on the centre of the filling or a little further. You can gently stretch the pastry a little as you lift it over the filling.
  • Now lift the pastry edge at the other side and pull it up over the filling and jus over the pastry already there and press to seal.
  • Once you have a big sausage roll, gently roll it over so the seam is underneath and cut into 4 sausage rolls.
  • Now do that with the other long pastry strip and filling.
  • Place the sausage rolls on the lined baking sheet. leaving a space between them and brush with oil to help it turn golden as it cooks.
  • Bake in the preheated oven for 20-25 minutes until cooked and golden.
  • Serve warm or cold.
  • Enjoy!

Nutrition Facts : Calories 187.27, FatContent 10.45, SaturatedFatContent 4.01, CarbohydrateContent 17.64, FiberContent 2.28, SugarContent 2.66, ProteinContent 6.42, SodiumContent 191.47, CholesterolContent 53.60

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  • Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.
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