ความคิดเห็นที่ 1 อันนี้ไม่รู้จะยากไปหรือเปล่า เห็นหน้าตามันน่ากินดี This simple combination of frozen hash brown potatoes, cream of chicken soup and sour cream topped with crushed corn flakes and melted butter pleases adults and children alike. When serving as dinner side dish, I use Southern-style hash browns, which are cubed. But as a breakfast side dish, the shredded hash browns are my preference. The recipe originally called for a stick of melted butter in the potato mixture, along with the melted butter in the topping. I've eliminated the butter in the potato mixture after determining that it added more fat than flavor. To further decrease the fat content of the recipe, use reduced fat soup and sour cream. I don't recommend using fat free sour cream, however. Chopped onion or canned diced green chilies can be added to jazz up this simple, :-) sublime side dish. Potato Casserole 1 2-pound bag frozen hash brown potatoes, defrosted 2 cups regular or reduced-fat sour cream 1 10 3/4-ounce can regular or reduced-fat condensed cream of chicken soup 1 teaspoon salt ¼ teaspoon ground black pepper 2 cups grated Cheddar cheese ¼ cup butter or margarine melted 2 cups corn flakes, crushed Preheat oven to 350 degrees. Combine sour cream, cream of chicken soup, salt, pepper and cheese in a large bowl. Fold in the hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray. Combine the melted butter or margarine with the crushed corn flakes and sprinkle over top. Bake for 45 minutes. Makes 10 servings. จากคุณ : petunia lover - [ 23 ก.ย. 48 01:01:49 ]

ความคิดเห็นที่ 2 อันนี้ง่ายกว่า จากคุณ : petunia lover - [ 23 ก.ย. 48 01:17:22 ]

ความคิดเห็นที่ 3 ที่ทำบ่อย ๆ ก็มันบดราดเกรวี่, มันอบ(ทั้งหัว) แล้วก็ Home Fries ค่ะ เอาสูตร Home Fries สูตรนี้มาฝากจาก Food Network ค่ะ ง่าย ๆ อร่อยด้วย แล้วบางทีแอบโรยชีสเพิ่มรสชาติด้วยค่ะ http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31517,00.html 4 russet potatoes (about 2 pounds), peeled and cut into a 3/4-inch pieces Kosher salt 5 slices bacon (about 4 1/2 ounces) 3 tablespoons vegetable oil, like soy, peanut, or corn 1 medium yellow onion, thinly sliced Freshly ground black pepper 1 tablespoon chopped fresh parsley leaves, optional Pinch cayenne pepper, optional 1. Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside. 2. Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl. 3. Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. จากคุณ : LittleApple - [ 23 ก.ย. 48 04:01:19 ]

ความคิดเห็นที่ 4 แอบเข้ามาจดด้วยคะ  ขอบคุณนะคะ จากคุณ : หนูเล็กในเมืองนางฟ้า - [ 23 ก.ย. 48 06:28:42 ]

ความคิดเห็นที่ 5 ขอบคุณมากค่ะ จะลองทำดูทีละอย่างนะคะ จากคุณ : จขกท - [ วันมหิดล 03:21:33 A:68.6.95.55 X: TicketID:107813 ]