4 large Idaho Potatoes
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 cup margarine
1 tablespoon lemon juice
2 teaspoons lemon rind
Scrub potatoes and pat dry. Combine cheese, parsley, paprika and salt in a small bow; set aside. Cut each potato crosswise into 1/4-inch thick slices, cutting to, but not through, bottom of potato. Allow potatoes to stand in ice water 10 minutes.
Combine margarine, lemon juice and lemon rind in a 1-cup microwave-safe glass measure; microwave, uncovered, at HIGH 30 to 40 seconds, or until margarine is melted.
Drain potatoes and pat dry. Arrange potatoes, cut side up, in 12x8x2-inch microwave-safe baking dish. Brush tops and sides of potatoes with margarine mixture.
Cover with microwaveable plastic wrap and microwave at HIGH 12 to 14 minutes, or until tender; rearranging potatoes every 6 minutes and brushing with remaining margarine mixture. Sprinkle potatoes with cheese mixture. Let stand, covered, 5 minutes.
Colcannon
It’s a traditional Irish dish that is served on Halloween eve dinner.
Serves 4 – 8 persons. I cut the recipe in half for 2 person.
I Pound cabbage, cored, and shredded
2 Pounds white boiling potatoes, peeled and cut into pieces
2 small leeks, including the white and light green only
1 Cup milk
Salt and freshly ground pepper to taste
½ tsp. Ground mace
8 Tbsp. (1 stick) butter plus 2 Tbsp. Butter cut into small pieces
INSTRUCTIONS:
In separate saucepans, cook the cabbage and potatoes in salted boiling water for 12 – 15 mins. or until tender. Drain cabbage and chop coarsely. Drain the potatoes and mash
Meanwhile, in a large saucepan, combine the leeks and milk. Bring to a simmer and cook for 8 – 10 mins., or until the leeks are tender
Add the potatoes, salt, pepper, and mace to the pan and stir over low heat until well blended
Add cabbage and the 8 Tbsp. Butter and stir again until blended
To serve:
Mound Colcannon on dinner plates, and make a well in the center of the mashed Colcannon, place a piece of the remaining butter in the well. Dip each fork full into the butter, and enjoy
Serve with Crusty bread and green salad for a complete meal or use as a side dish.
Senator Russell’s Sweet Potatoes
Preheat oven at 350 degrees
3 Cups Cooked Sweet Mashed Potatoes
1 Cup Sugar
2 Egss Beaten
1 Teaspoon Vanilla
1/2 Cup Milk
1/2 Cup Butter
Mix Potatoes with sugar,eggs,vanilla ,milk and butter together and pour into a greased 9x13 casserole pan. then top with topping.
Topping
1/3 Cup Butter
1 Cup Brown Sugar
1/3 Cup Flour
1 Cup Chopped Nuts ( i usually use pecans)
Cream butter ,sugar and flour . Add nuts.
Sprinkle on top of Sweet potatoes
Bake at 350 degrees for 30 minutes
This recipe can be double great for family gatherings.
1 garlic clove, minced
1 cup whipping cream
1 cup milk
1 1/2 tablespoons all-purpose flour
2 teaspoons adobo sauce
1 teaspoon mashed chipotle pepper
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium-sized sweet potatoes, peeled and thinly sliced
1 medium-sized baking potato, peeled and thinly sliced
Sprinkle garlic in bottom of a buttered 11X7 - inch baking dish. Whisk together whipping cream and next 6 ingredients. Layer half of potato slices over garlic; top half of cream mixture. Repeat procedure remaining potato slices and cream mixture. Bake uncovered, at 350 for 40 minutes. Uncover and bake 30 more minutes or until gratin is golden brown. Let stand 15 minutes before serving.
1/2 cup olive oil, plus more for pans
1/4 cup white balsamic vinegar or regular balsamic vinegar
8 sprigs fresh thyme, leaves picked
4 sprigs fresh rosemary, leaves picked
1 teaspoon fennel seeds
10 cloves garlic, peeled
3 pounds medium red potatoes, cut into 8 wedges
3 pounds medium Yukon Gold potatoes, cut into 8 wedges
Coarse salt and freshly ground black pepper
Heat oven to 400°F
Oil 2 large baking sheets, set aside
In a large bowl, whisk together olive oil, vinegar, thyme, rosemary and fennel to blend
Add garlic and potatoes, season generously with salt and pepper
Toss to coat
Using a slotted spoon, divide potatoes between prepared baking sheets, spreading in single layer
Reserve oil mixture in bowl
Roast potatoes until golden brown and fork tender, stirring occasionally, about 1 hour
Sweet Potato Surprise Cake
1 1/2 Cups Vegtable Oil
2 Cups Sugar
4 Eggs Seperated
1/4 Cup Hot Water
2 1/2 Cups sifted Cake Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 1/2 Cups grated Raw Sweet Potatoes
1 Cup Chopped Nuts
1 Teaspoon Vanilla
Combine Oil and Sugar, beat until smooth. Add Egg yolks and beat well. Add hot water, then dry ingredients which have been sifted together.
Stir in Potatoes, Nuts and Vanilla. Beat well . In seperate bowl beat egg whites until stiff , fold into mixture.
Bake in 3- 8 inch layer cake pans at 350 degrees for 20-25 min …
Cool and Frost
Combine milk, sugar, egg yolks and vanilla in saucepan. Cook overmedium heat about 12 minutes. stirring constantly, until mixture thickens, Remove from heat , add coconut .
Beat until cool and of spreading consistancy.
Happy Eating :lol: [/color]
1 lb. Idaho or russet potatoes, peeled
1 small onion, peeled
1 large egg, lightly beaten
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup vegetable oil
1/4 cup Sour Cream
1 Tbsp. chopped fresh chives (optional)
GRATE potatoes, then the onion using the large hole of a box grater. Place grated vegetables in the center of a large clean kitchen towel. Bring up the ends of the towel and twist together to form a pouch. Hold the bundle over the sink, then squeeze out as much excess moisture from the vegetables as possible. Place vegetable mixture in large bowl. Add egg, flour, salt and pepper; mix well.
HEAT oil in medium nonstick skillet on medium-high heat. Carefully drop tablespoonfuls of the vegetable mixture into skillet; spread each into thin circle with back of spoon. Repeat to cook 2 to 3 latkes at a time. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels.
SERVE each latke topped with 1 tsp. of the sour cream; sprinkle lightly with chives. Serve warm.
BANGERS AND STILTON MASH
1 Tbsp. vegetable oil
2 lbs. chicken sausage links
4 Tbsp. I Can’t Believe It’s Not Butter!® Spread
2 cups thinly sliced onions
2 cups thinly sliced leeks
2 Tbsp. all-purpose flour
1/2 cup ale or beer
2 cups Chicken Broth
1/4 tsp. salt
Pinch of ground black pepper
1 tsp. chopped fresh thyme leaves or 1/2 tsp. dried thyme leaves, crushed
3 lbs. potatoes, peeled and cubed
1/4 cup heavy cream, half and half or milk
1/2 to 3/4 cup crumbled Stilton or blue cheese (2-3 oz.)
Heat oil in a large nonstick skillet over medium-high heat and brown sausages, turning occasionally, until thoroughly cooked, about 15 minutes. Remove sausages and set aside.
Melt 2 tablespoons spread in same skillet and cook onion and leeks over medium-low heat, stirring occasionally, until golden brown, about 20 minutes. Stir in flour and ale and simmer about 5 minutes. Add Chicken Broth, and next 3 ingredients. Return sausages to skillet and simmer until gravy is slightly thickened, about 5 minutes.
Cover potatoes with water in a medium saucepan and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes; drain and mash. Stir in remaining 1/2 cup broth, cream and remaining 2 tablespoons spread; season with salt and pepper to taste. Gently fold cheese into potatoes and garnish with chopped fresh chives. Serve with bangers and a pint of your favorite ale. Cheers! Serves: 6
BUFFALO POTATOES
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1/3 cup Magarine Spread
1 to 2 Tbsp. cayenne pepper sauce
4 medium baking potatoes, sliced lengthwise into wedges (about 2 lbs.)
Chunky Blue Cheese Dressing
Preheat oven to 450°. In large plastic bag or bowl, add all ingredients except Dressing. Close bag and shake, or toss in bowl, until potatoes are evenly coated.
In 13 x 9-inch baking or roasting pan, arrange potatoes; discard bag.
Bake uncovered, stirring occasionally, 45 minutes or until potatoes are crisp. Serve with Chunky Blue Cheese Dressing.
Chocolate Swirl Sweet Potato Cheesecake Ingredients:
1-3/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter, melted
4 packages (8 oz. each) cream cheese, softened
1 cup packed light brown sugar
1 can (15 oz.) sweet potatoes or yams in light syrup, drained
3 eggs
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice
2 cups (11.5-oz. pkg.) Milk Chocolate Chips
Directions:Heat oven to 350°F. Combine graham cracker crumbs, granulated sugar and butter in small bowl, stirring until blended. Press mixture firmly onto bottom and 1-1/2 inches up side of 9-inch springform pan.
Beat cream cheese and brown sugar in large bowl until fluffy. Mash sweet potatoes with fork; add to cream cheese mixture, beating until smooth. Add eggs, one at a time, then vanilla and pumpkin pie spice, beating on low speed until all ingredients are blended, scraping sides of bowl occasionally.
Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir 3/4 cup cream cheese mixture into melted chips until smooth (will become a pudding consistency).
Spoon half of cream cheese mixture into crust; spoon half of the chocolate mixture over top. Swirl with knife or metal spatula. Top with remaining cream cheese mixture. Spoon remaining chocolate mixture over top; swirl to outer edges of pan.
Bake 1 hour and 15 minutes or until center is just set. Remove from oven to wire rack. Let cool at room temperature 1 hour. Loosen sides of cheesecake from pan by running knife around inside of pan. Remove side of pan. Cover; refrigerate 4 hours or overnight. Cover; refrigerate leftover cheesecake. 10 to 12 servings
Taco Taters
4 medium russet potatoes (about 1 1/3 lb.)
1 (1.25-oz.) pkg. Taco Seasoning Mix
3 tablespoons cornmeal
1/4 cup olive or vegetable oil
Heat oven to 450°F. Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 6 to 8 minutes or until almost tender, turning once halfway through cooking.
Meanwhile, in resealable food storage plastic bag, combine taco seasoning mix and cornmeal; mix well. Cut cooked potatoes lengthwise into quarters; place in large shallow dish. Drizzle with oil; toss to coat. With large slotted spoon, place potatoes in plastic bag with seasoning mixture; shake to coat. Arrange potatoes on ungreased cookie sheet.
Bake at 450°F. for 8 minutes or until golden brown and tender.
Samosas Cresents
Prep Time: 30 min (Ready in 50 min )
Makes: 8 servings (16 samosas)
Samosas
2 tablespoons olive oil
1 garlic clove, minced
1 (4.5-oz.) Chopped Green Chiles
1 (14 1/2-oz.) can whole new potatoes, drained, diced
1/2 teaspoon salt
1 (15-oz.) Very Young Small Early Peas, drained
1 teaspoon curry powder
1 1/2 teaspoons lemon juice
Pepper to taste
2 (8-oz.) cans Crescent Dinner Rolls
Sauce
1 cup plain yogurt
2 tablespoons chopped fresh cilantro
1 garlic clove, minced
1/2 teaspoon cumin
1/4 teaspoon salt
Dash pepper
Heat oven to 375°F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks.
Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet.
Bake at 375°F. for 15 to 20 minutes or until samosas are golden brown.
Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.
I’m not much of a potato eater, but I do enjoy this dish.
SCALLOPED POTATOES and CARROTS
Ingredients:
2-1/2 pounds potatoes (about 9 med.), peeled and sliced
5 medium carrots, cut into 1/4-inch slices
1-1/2 cups sliced onions
2 cups boiling water
1 tsp. salt
CHEESE SAUCE:
3 Tbsps. butter or margarine
2 Tbsps. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1-1/2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
DIRECTIONS:
Preheat oven to 375 degrees F. Grease a 13x9x2-inch baking dish.
In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Meanwhile, in saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup of the cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in the greased baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with the remaining cheese. Cover and bake at 375 degrees for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.
6 medium potatoes, cooked and peeled
2 c. shredded cheddar cheese
1/4 c. butter
1 1/2 c. sour cream
1/3 c. finely chopped onion
1 tsp. salt
1/4 tsp. pepper
2 T. butter
paprika
Grate potatoes coarsely. Set aside. Melt cheese with 1/4 c. butter. Remove from heat; blend in sour cream, onion, salt and pepper; fold into potatoes. Transfer potato mixture to greased baking dish. Dot with 2 T. butter. Sprinkle with paprika. Bake at 350 degrees for 30 minutes. Yield: 8 servings
8 med. baking potatoes
6 T. butter, melted
3 T. grated Parmesan cheese
Pour butter into 13 X 9 baking pan. Sprinkle Parmesan cheese over butter. Scrub potatoes; cut lengthwise. Place potatoes cut side down over cheese. Bake, uncovered at 400 degrees for 45 minutes or until tender. Yield: 8 servings.
½ c. Ranch dressing
1 10 oz. box frozen broccoli
1 c. Real Bacon pieces
4 oz. shredded cheddar
Bake potatoes. Allow to cool for 10 minutes. Cut lengthwise across top of potato and scoop out inside. Mix potato with above ingredients and scoop back into potato shells. Add additional bacon and cheese on top. Bake uncovered for 15 minutes.
first I cook 2 large baking potatoes in the microwave for apx 6-8 minutes poke with a fork on sides only. I then when cooled scoop out the potatoe be careful not to rip skin in a pan I combine the potatoes with 1 tsp real butter (unsalted) and real heavy whipping cream and mash or whip to this I then take white cheddar cheese and cut it into very tiny cube and add this to the potatoes. I take the skins and rub them with butter and sprinkle kosher salt and pepper on them and place the whipped potatoes in them if you find you don’t have enough to fill them you can always use some instant to make them really piled high. I place these under the broiler until browned usually a few minutes…enjoy
potatoes cut in quarters (you do not have to peel these)
one onion sliced
one green pepper cut in strips
2 cloves garlic minced
2 slices bacon
salt and pepper
1/4 cup wine or beer
butter
take a pieces of foil apx 12" square
fold up sides to make like a cookie sheet
place raw bacon on foil
add potatoes, pepper, onions, garlic, salt and pepper, top with pats of butter and poor wine on top and seal with another piece of foil. Be sure to seal the edges so no juices leak out.
you can place on grill and flip after about 20 minutes or sooner depening on how hot the grill is. You can also place in oven on a baking sheet at apx 1 hour at 400 degrees.
You can vary the ingredients and spices. You can add any vegetables, mushrooms, or just do all vegetables…this is quick and simple and little clean up.