My Cracker Barrel Hash Brown Casserole recipe is designed for a skillet that is also safe to put in the oven (so no plastic handles). 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. Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. 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. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. 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. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In the late sixties, Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. It's best to use warm tortillas and even moisten them along the middle where you will be folding, for additional flexibility. Tidbits: Try to use very thin tortillas for this recipe so that they won't crack when you fold the filled tacos in half before frying. Top with about 1 1/2 teaspoons of the remaining taco sauce. Add 1/2 slice of American cheese (cut diagonally) and some lettuce. When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler.ġ0. Drop each taco into the pan of hot oil and fry on both sides until crispy.ĩ. Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together.Ĩ. Spread 1/12 of the beef mixture on the center of each corn tortilla.ħ. (Test with a small piece of tortilla-it should bubble when dropped in the oil.) Crisco oil will give the food a taste closest to the original.Ħ. In another skillet, heat 1/4 inch of oil until hot. Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture. Slowly brown the ground beef over low heat, using a wooden spoon to chop and stir the meat, keeping it very fine and smooth.
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