how to use Bear Creek broccoli cheese coup as topping for potatoes ?
1398828
not good at all, very, very little cheese in it, just watery chemicals and thickener
1398829
You can put less water in it and that way it will be thicker, to spoon over a baked potato. I used it as a sort of creamy, cheesy pasta sauce. It worked out well. :)
2142854
I did something similar to this recipe: http://www.foodnetwork.com/recipes/tyler-florence/cheese-fondue-recipe.html It turned out delicious! :)
1207200
Open the can of paste and then divide up portions in small sandwich size bags or freeze in ice cube trays and then in small bags to use as and when needed. It's a very flavorful product. Enjoy.
1920275
There's a small recipe book with about 38 recipes that doesn't include any for fried potatoes so you'd have to experiment to see if you could get fries the way you like. I tried browning grated potatoes tossed with a small amount of oil and got minimal browning - less than I could easily get on the stove. I think garlic bread could be tricky as the garlic could easily burn in contact with the bottom of the pan. There is a recipe for a breakfast sandwich (like a McMuffin) that includes toasting buttered English muffins buttered side down. If your microwave's power isn't very close to 1000-1200 watts cooking times could be different. There's a small recipe book with about 38 recipes that doesn't include any for fried potatoes so you'd have to experiment to see if you could get fries the way you like. I tried browning grated potatoes tossed with a small amount of oil and got minimal browning - less than I could easily get on the stove. I think garlic bread could be tricky as the garlic could easily burn in contact with the bottom of the pan. There is a recipe for a breakfast sandwich (like a McMuffin) that includes toasting buttered English muffins buttered side down. If your microwave's power isn't very close to... » Read More There's a small recipe book with about 38 recipes that doesn't include any for fried potatoes so you'd have to experiment to see if you could get fries the way you like. I tried browning grated potatoes tossed with a small amount of oil and got minimal browning - less than I could easily get on the stove. I think garlic bread could be tricky as the garlic could easily burn in contact with the bottom of the pan. There is a recipe for a breakfast sandwich (like a McMuffin) that includes toasting buttered English muffins buttered side down. If your microwave's power isn't very close to 1000-1200 watts cooking times could be different. « Show Less
82368
Personally, my favorite is sautéing in white onion, garlic, cilantro or basil. Cook potatoes, carrots & celery and drain. Add to sautéed pan, mix while on low heat. Delicious!!!!
878793
Annie you can use the brownie mix, this kind of batter usually doesn't rise much, I fill it almost to the top. You can try both pan with brownie and when it is cold put some chocolate cream or strawberry jam in the middle and then cover with chocolate cream... Good luck
22855
I don't now about recipes other than Google it but I made a bunch of Mac and cheese with it because we had so much pasta in our cupboard to use up. I just used it as you would on the directions to making Kraft Mac and cheese. (Boil your pasta and set aside after draining then make your sauce which consists of butter or margarine, milk and the Cheddar Cheese Powder) It came out great!!!
1081811
Yes.. If I'm cooking fries from fresh potatoes, I usually cut it into round chips , pour a little grape seed oil, and salt. Mix it all together so the oil coats the potatoes. Then I lay them on the rack and in about 8-10 mins they are ready. They come out very crispy and my kids love them. If you are cooking frozen they would also cook well.
2181384
I put a package of fat free cream cheese into the Ninja processor, along with a can of Bear and Wolf (juice and all), plus Mrs. Dash to taste. If it's too thick I'll add some fat free yogurt. you could also use cottage cheese. yummie. or other spices. minced onion? granulated garlic? celery seed? all ae yummie.
2037680
No, not all at one time. What I've done is cook 4 minutes then wait 30 seconds then cook 4 more minutes. This makes the potatoes super soft. This product is amazing. I've used it for sweet potatoes and broccoli too. I put veggies in a Baggie then in this bag. 4 minutes works for veggies too.
1942740
We wisk in powdered chedder cheeze. Otherwise egg mixture foams up. To make flavor good we put in a can of mushroom soup. We wisk all together. Auguson farms powdered cheese cheapest.
1267936
Yes, grating potatoes is QED especially for potato pancakes. For hash browns, I prefer a courser finish requiring larger holes but that's just my personal preference.
1486689
I use a teaspoon amount of filling (cheese, mushroom, etc). Found several nice recipes by googling 'mushroom ravioli filling' etc.
871694
potato, canola oil, citric acid, BHT, salt, articial color, mono and diglycerides, natural and artificial flavor, sodium bisulfite
1810114
Instructions are included, it's quite simple: first you put a couple inches of soil in the bottom, then place about 4 seed potatoes evenly spaced on top. Cover with more soil, water and observe, as they sprout and the plants emerge, you continue to add soil until the plants emerge out the top of the bag at which time you simply continue to water/feed until the plants die, then harvest!
615295
I just use the recipe on the can to make broth and then add whatever veggies I desire at the time. I also use it for a seasoning in potato salad, rice, etc. It is a wonderfully. Versatile item in my pantry!
1591523
I find that using a mandolin for slicing the potato or whatever, give the most uniform slices. After slicing, place each slice on a paper towel to absorb extra moisture with another paper towel over the top. Place the slices on the Mastrad without overlapping. You can add whatever seasoning you like--salt, Spike, Mrs. Dash, dill weed, etc. I use two Mastrad sheets at a time. For potatoes, I do them for 3 minutes, turn the slices over on the sheets, and do them for 3 more minutes. I also alternate the top & bottom sheets for more even cooking. The chips are magnificent without all the fat. I especially like beets done this way. I find that using a mandolin for slicing the potato or whatever, give the most uniform slices. After slicing, place each slice on a paper towel to absorb extra moisture with another paper towel over the top. Place the slices on the Mastrad without overlapping. You can add whatever seasoning you like--salt, Spike, Mrs. Dash, dill weed, etc. I use two Mastrad sheets at a time. For potatoes, I do them for 3 minutes, turn the slices over on the sheets, and do them for 3 more minutes. I also alternate the top & bottom sheets for more even cooking. The chips are magnificent without all the fat. I... » Read More I find that using a mandolin for slicing the potato or whatever, give the most uniform slices. After slicing, place each slice on a paper towel to absorb extra moisture with another paper towel over the top. Place the slices on the Mastrad without overlapping. You can add whatever seasoning you like--salt, Spike, Mrs. Dash, dill weed, etc. I use two Mastrad sheets at a time. For potatoes, I do them for 3 minutes, turn the slices over on the sheets, and do them for 3 more minutes. I also alternate the top & bottom sheets for more even cooking. The chips are magnificent without all the fat. I especially like beets done this way. « Show Less