I love to cook and do very well with it, BUT anytime I try to make homemade soup, it comes out crummy. I have been on this potato soup kick lately.
I would love to hear what you do to make your own homemade soup.Do you have any great recipes for making homemade potato soup?
This is a recipe copy from a good local restaurant. It's absolutely delicious.
Baked Potato Soup
1/4 cup onion -- minced
1/4 cup celery -- minced
1/3 cup flour
3 cups chicken stock
2 medium potatoes -- cubed
1 teaspoon basil, fresh -- sweet
1/2 teaspoon white pepper
1 cup heavy cream
1 cup sour cream
fresh parsley -- chopped
8 strips bacon -- crumbled
fresh chives -- chopped
cheddar cheese -- grated
Cook bacon slowly over medium-low heat until crisp, taking care not to brown the fat. Set bacon aside, leaving rendered fat in the pan.
Add onions and celery and saut茅 until tender.
Add Flour and mix well.
Add chicken stock and stir until all flour is dissolved. Continue to stir and bring to a boil.
Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender (about 30 minutes).
Add heavy cream, sour cream, basil, and white pepper. Let simmer for another 10 minutes until soup is hot again.
Add chopped parsley. Crumble bacon strips and mix with chives and cheese. Garnish each portion of soup with the bacon/chives/cheese mixture.Do you have any great recipes for making homemade potato soup?
Easy recipe:
5lbs of red potatoes (diced)
1 can of Campell's cheddar soup
1 can of Campell's cream of celery soup
1 small block of Velveeta (cut into chunks)
Boil the snot out of the potatoes in a suitable sized pot, DON'T DRAIN, mash the taters, add the 2 cans of soup and the Velveeta. Simmer until the cheese is melted. Sometimes I like to add chunks of ham or smoked sausage.
Depending on how much I want to make- I dice the amount
of potatoes-put in pan %26amp; double the amount of water %26amp;add
a small onion, a Little butter %26amp; let that cook for 15-20 min.
Then I add some milk %26amp; let the pot get hot again- then I
add 2 or 3 handfuls of Instant mashed potato flakes- this
makes a thicker soup.
dice your potatos and put in salted water with a bayleaf (or 2) when potatos are done, add a small amount of cream, do not boil.
dice up an onion (or 2) and brown in oil. add to soup, stir and enjoy!
we grew up very poor and was raised on this. to this day I still make it the same way!
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
ok now I know this is going to sound crazy.
I buy a soup mix it's in a green bag, I can remember the name of it. You can purchase it at wal-mart.
to that I add
6 baked potatoes ( falling apart)
1 1/2 cups of sour creme
1 cup of half n half
1 cup of diced green onions
1 cup of cheddar cheese
1 cup of real bacon peices.
1/2 teaspoon on cayenne pepper
2 teaspoons of garlic
white pepper to taste.
It makes enough for a meal for 4+ ebough for freezing for another meal for 4.
Thursday, December 24, 2009
Any good potato boat recipes out there?
I want to make some yummy potato boats for dinner tomorrow night
do you know any good ones that you've tried?
healthy would be good but not absolutely necessary
thank you! :DAny good potato boat recipes out there?
I know these may sound like just plain old twice baked but they are oh so good!
Twice Baked or Glorious Mashed Potatoes
6 large baking potatoes
陆 cup grated swiss or mozzarella cheese
陆 cup (more or less) heavy cream (prefered), half and half or whole milk
陆 cup fresh grated parmesan or Romano cheese
陆 stick real butter
2 eggs separated
1 tsp. salt
陆 tsp cracked pepper
3 cloves minced garlic or 陆 tsp garlic powder
陆 tsp paprika
Cut an oval shape out of the top of the potatoes large enough to be able to scoop out the potato and refill later (most of the top). Carefully scoop the potato out of the skins and save the skins. In a large mixing bowl mash the potatoes with a fork, a potato masher or for best results I prefer to use a potato ricer (please don鈥榯 use a mixer). To this add the grated swiss or mozzarella cheese, butter, egg yolks (save the egg whites for later) salt, pepper, garlic, 陆 of the parmesan or Romano cheese and add cream, half and half or whole milk slowly to get the right texture (the potatoes should be pretty thick because the next step will thin them a little more.) Mix well with large spoon. Now in a mixing bowl beat the egg whites with an electric mixer on high to stiff peaks (a cool whip consistency). Carefully fold the egg whites into the mashed potatoes being careful not to mix to much (just until mixed throughout). Spoon the mashed potatoes back into the empty skins, don't be shy here the skins should be overflowing! Top them with the remaining parmesan or Romano cheese, sprinkle on a little paprika and bake in a 350 F oven on middle rack for 30 minutes. Remove and serve immediately. Mmm Mmm good.
For glorious mashed potatoes, just pitch the skins and reheat in a saucepan until hot.
These mashed potatoes are so light and fluffy they will melt in your mouth!Any good potato boat recipes out there?
BEEF AND VEGGIES ON LETTUCE BOATS
6 oz thinly sliced cooked roast beef (from deli), cut into 1/2-inch strips
2 medium carrots, thinly sliced (1 cup)
1 cup cauliflower florets
1/4 cup sliced radishes
1/2 cup diced Colby-Monterey Jack cheese blend (2 oz)
1/2 cup zesty Italian dressing
1 small head iceberg lettuce
Serve with...
Italian Flatbread
Total Time: 27 min1. In large bowl, place beef, carrots, cauliflower, radishes and cheese. Add dressing; toss to coat. Let stand 10 minutes.
2. Meanwhile, cut lettuce into 4 wedges for lettuce ';boats.'; Remove a few pieces of lettuce from inside boats. Place boats on 4 plates. Spoon beef mixture onto lettuce boats.
Beef and Potato Boats
4 large baking potatoes (8 to 10 ounces each)
2 tablespoons butter
1-1/4 teaspoons salt, divided
Dash pepper
1/4 to 1/3 cup milk
1 pound ground beef
1 small onion, chopped
6 bacon strips, cooked and crumbled
1/2 cup sour cream
1/4 cup shredded cheddar cheese
Directions:
Wash potato skins and prick with a fork. Bake at 400掳 for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside.
In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt.
Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400掳 for 20-25 minutes or until heated through. Yield: 4 servings.
Cell phone call
do you know any good ones that you've tried?
healthy would be good but not absolutely necessary
thank you! :DAny good potato boat recipes out there?
I know these may sound like just plain old twice baked but they are oh so good!
Twice Baked or Glorious Mashed Potatoes
6 large baking potatoes
陆 cup grated swiss or mozzarella cheese
陆 cup (more or less) heavy cream (prefered), half and half or whole milk
陆 cup fresh grated parmesan or Romano cheese
陆 stick real butter
2 eggs separated
1 tsp. salt
陆 tsp cracked pepper
3 cloves minced garlic or 陆 tsp garlic powder
陆 tsp paprika
Cut an oval shape out of the top of the potatoes large enough to be able to scoop out the potato and refill later (most of the top). Carefully scoop the potato out of the skins and save the skins. In a large mixing bowl mash the potatoes with a fork, a potato masher or for best results I prefer to use a potato ricer (please don鈥榯 use a mixer). To this add the grated swiss or mozzarella cheese, butter, egg yolks (save the egg whites for later) salt, pepper, garlic, 陆 of the parmesan or Romano cheese and add cream, half and half or whole milk slowly to get the right texture (the potatoes should be pretty thick because the next step will thin them a little more.) Mix well with large spoon. Now in a mixing bowl beat the egg whites with an electric mixer on high to stiff peaks (a cool whip consistency). Carefully fold the egg whites into the mashed potatoes being careful not to mix to much (just until mixed throughout). Spoon the mashed potatoes back into the empty skins, don't be shy here the skins should be overflowing! Top them with the remaining parmesan or Romano cheese, sprinkle on a little paprika and bake in a 350 F oven on middle rack for 30 minutes. Remove and serve immediately. Mmm Mmm good.
For glorious mashed potatoes, just pitch the skins and reheat in a saucepan until hot.
These mashed potatoes are so light and fluffy they will melt in your mouth!Any good potato boat recipes out there?
BEEF AND VEGGIES ON LETTUCE BOATS
6 oz thinly sliced cooked roast beef (from deli), cut into 1/2-inch strips
2 medium carrots, thinly sliced (1 cup)
1 cup cauliflower florets
1/4 cup sliced radishes
1/2 cup diced Colby-Monterey Jack cheese blend (2 oz)
1/2 cup zesty Italian dressing
1 small head iceberg lettuce
Serve with...
Italian Flatbread
Total Time: 27 min1. In large bowl, place beef, carrots, cauliflower, radishes and cheese. Add dressing; toss to coat. Let stand 10 minutes.
2. Meanwhile, cut lettuce into 4 wedges for lettuce ';boats.'; Remove a few pieces of lettuce from inside boats. Place boats on 4 plates. Spoon beef mixture onto lettuce boats.
Beef and Potato Boats
4 large baking potatoes (8 to 10 ounces each)
2 tablespoons butter
1-1/4 teaspoons salt, divided
Dash pepper
1/4 to 1/3 cup milk
1 pound ground beef
1 small onion, chopped
6 bacon strips, cooked and crumbled
1/2 cup sour cream
1/4 cup shredded cheddar cheese
Directions:
Wash potato skins and prick with a fork. Bake at 400掳 for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside.
In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt.
Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400掳 for 20-25 minutes or until heated through. Yield: 4 servings.
What are some Extremely simple potato soup/cream of potato soup recipes you know of?
here are some things i Dont have, cream, half and half, cream of mushroom soup, cream of chicken soup, cream of anything soup. please help :)What are some Extremely simple potato soup/cream of potato soup recipes you know of?
Most basic -- peel and cut up the potatoes, cook in chicken broth (if you have it) or water or milk with some salt. Don't use too much of the liquid, let the potatoes cook until soft and the starch starts to thicken the liquid. Before they are mush, take it off the heat and mash or blend it together. Taste and add extra milk or salt if needed. You'll have to adjust the liquid -- you can always take some out before mashing and only add it back if needed.
That's the most basic -- if you have the ingredients, here are some varations: 1) add a bay leaf or two to the cooking liquid, 2) saute some onions or garlic and add it before you simmer the potatoes, 3) add some fresh or dried herbs (thyme or dill would be good), 4) add a little butter before blending, 5) crisp some bacon and add that, 6) add some grated cheddar cheese...
Potatoes are wonderfully versatile. You can even combine some of these variations together.What are some Extremely simple potato soup/cream of potato soup recipes you know of?
Cut potatoes (1 med potato per person) in cubes and boil in salted water. In another pan saute chopped onions in butter (about a tablespoon per potato). When potatoes are soft, drain water and coarsely mash them. Gradually add milk until it reaches a consistency that you like. Add onions and butter. Cook until the soup thickens a little. You can spice this up by topping the soup with grated cheddar cheese, sauteed mushrooms, and bacon crumbles.
Campbell's
try this
Go to kraftfoods.com. They have a recipe for potato soup that I made and loved. It was so simple too. I didn't even have to peel the potatoes. I think it was as simple as just adding milk with chicken broth. Check it out. You will find many good recipes.
I boil potatoes until soft, add milk, salt, pepper and butter or margarine, mash the potatoes a little %26amp; simmer till it as thick as you want it.
My recipe
1. Boil for 20 minutes some potatoes in hot water with salt, garlic and onions.
2. Put all in the blender and let pure very well.
3. Put in a pan with a little bit of butter and lots of cheese.
4. Enjoy.
this is an ez one all u need is the potatoes , couple tomatoes , a garlic clove and Knorr chicken flavor boullin .
cut the potatoes as if u were going to make french fries
blend tomatoes and garlic clove with some water ,in a pot add a lil bit of oil bout a teaspoon on medium heat then add the tomatoes sauce let it simmer then add the Knorr to liking and last add the potatoes just let it simmer till the potatoes r soft and ready to eat .
2 tbsp margarine or butter
1 med onion, chopped (1/2 cup)
4 1/2 cups water or milk
1/2 tsp salt
dash of pepper (if desired)
2 1/4 cups instant mashed potato flakes (dry)
shredded cheese and chopped green onion (optional)
Melt margarine (or butter)in 2qt saucepan over med heat. Cook onion in margarine(or butter) about3 minutes, stirring occasionally, until tender. Stir in water(or milk), salt and pepper. Heat to boiling;remove from heat.
Stir in potato flakes, mix until dissolved. Serve with cheese and onion tops.
4 servings
Nutrition: 1 serving
Calories 460 ; Fat6g;Cholestrol 0mg; Sodium 410mg; Carbohydrate 99g; pProtein 10g
boil peeled potatoes in water, till the water goes down and potatoes are tender. Add milk. Let come to simmer. Add spices, (Salt, Pepper, or whatever you like.)
You can also add a bit of fried celery and onions that have been fried in butter, and add chopped boiled eggs to the end of cooking.
--------------------------------
Sometimes I like to add, a bit of raw onion, cheddar cheese, and crumbled bacon.
Open Can
Pour Contents into Bowl
Most basic -- peel and cut up the potatoes, cook in chicken broth (if you have it) or water or milk with some salt. Don't use too much of the liquid, let the potatoes cook until soft and the starch starts to thicken the liquid. Before they are mush, take it off the heat and mash or blend it together. Taste and add extra milk or salt if needed. You'll have to adjust the liquid -- you can always take some out before mashing and only add it back if needed.
That's the most basic -- if you have the ingredients, here are some varations: 1) add a bay leaf or two to the cooking liquid, 2) saute some onions or garlic and add it before you simmer the potatoes, 3) add some fresh or dried herbs (thyme or dill would be good), 4) add a little butter before blending, 5) crisp some bacon and add that, 6) add some grated cheddar cheese...
Potatoes are wonderfully versatile. You can even combine some of these variations together.What are some Extremely simple potato soup/cream of potato soup recipes you know of?
Cut potatoes (1 med potato per person) in cubes and boil in salted water. In another pan saute chopped onions in butter (about a tablespoon per potato). When potatoes are soft, drain water and coarsely mash them. Gradually add milk until it reaches a consistency that you like. Add onions and butter. Cook until the soup thickens a little. You can spice this up by topping the soup with grated cheddar cheese, sauteed mushrooms, and bacon crumbles.
Campbell's
try this
Go to kraftfoods.com. They have a recipe for potato soup that I made and loved. It was so simple too. I didn't even have to peel the potatoes. I think it was as simple as just adding milk with chicken broth. Check it out. You will find many good recipes.
I boil potatoes until soft, add milk, salt, pepper and butter or margarine, mash the potatoes a little %26amp; simmer till it as thick as you want it.
My recipe
1. Boil for 20 minutes some potatoes in hot water with salt, garlic and onions.
2. Put all in the blender and let pure very well.
3. Put in a pan with a little bit of butter and lots of cheese.
4. Enjoy.
this is an ez one all u need is the potatoes , couple tomatoes , a garlic clove and Knorr chicken flavor boullin .
cut the potatoes as if u were going to make french fries
blend tomatoes and garlic clove with some water ,in a pot add a lil bit of oil bout a teaspoon on medium heat then add the tomatoes sauce let it simmer then add the Knorr to liking and last add the potatoes just let it simmer till the potatoes r soft and ready to eat .
2 tbsp margarine or butter
1 med onion, chopped (1/2 cup)
4 1/2 cups water or milk
1/2 tsp salt
dash of pepper (if desired)
2 1/4 cups instant mashed potato flakes (dry)
shredded cheese and chopped green onion (optional)
Melt margarine (or butter)in 2qt saucepan over med heat. Cook onion in margarine(or butter) about3 minutes, stirring occasionally, until tender. Stir in water(or milk), salt and pepper. Heat to boiling;remove from heat.
Stir in potato flakes, mix until dissolved. Serve with cheese and onion tops.
4 servings
Nutrition: 1 serving
Calories 460 ; Fat6g;Cholestrol 0mg; Sodium 410mg; Carbohydrate 99g; pProtein 10g
boil peeled potatoes in water, till the water goes down and potatoes are tender. Add milk. Let come to simmer. Add spices, (Salt, Pepper, or whatever you like.)
You can also add a bit of fried celery and onions that have been fried in butter, and add chopped boiled eggs to the end of cooking.
--------------------------------
Sometimes I like to add, a bit of raw onion, cheddar cheese, and crumbled bacon.
Open Can
Pour Contents into Bowl
What different recipes can I use potato's in?
I have alot of potatos at home that I need to use up other than baked and fried potatos is there anymore tha I could use. Help! I am new to cooking.What different recipes can I use potato's in?
Mashed potatoes
Scalloped potatoes
Roast Potatoes
Store potatoes in a double later paper bag, and they will keep for weeks.
I buy 20lb bags, and just use them as required.
Check the recipe link on this site for further ideas.What different recipes can I use potato's in?
Do you mean baked as in a baked potato or oven? LOL
Spinach Mashed Taters:
INGREDIENTS
1 (10 ounce) package frozen chopped spinach
6 potatoes, peeled and chopped
1/2 cup butter
1 cup sour cream
1 tablespoon chopped onion
1 teaspoon salt
1/4 teaspoon dried dill weed
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
**************************************鈥?br>
Hot Potato Salad:
INGREDIENTS
8 baking potatoes, peeled and cubed
1 cup mayonnaise
8 ounces processed cheese food, cubed
1 cup chopped onion
8 ounces sliced bacon
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish. Mix with mayonnaise, processed cheese and onion.
While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.
Bake for 1 hour in the preheated oven, until cheese is browned.
**************************************鈥?br>
German Potato Hashbrowns
INGREDIENTS
2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil
DIRECTIONS
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
**************************************鈥?br>
You can always make mashed taters with garlic, bacon, cheese, onions, etc. Have fun!! Enjoy!!
How about a quick and impressive potatoe soup?
3 large baking potatoes, (baked)
1 cup of chicken stock and
1/2 cup of heavy cream.
bacon pieces- (about 2 fried)
salt
pepper
celery salt
chedder cheese for garnish
Cut 2 of the 3 potatoes in to small pieces. Mash the 3rd potatoe and add the remainder of the ingrediants. Makes a great quick soup and you will want more....
Escoffier has a book with over 200 reccipes in for potatoes - yet, your right we always cook our potatoes the same few ways.
Try -
cutting in to wedges, toss in olive oil and bake skin side up on an oven tray for 40 minutes until golden - for jacket wedges - - or
cutting in to chunky dice, skin on if ya like a healthier version - bake tosed in olive oil and dried herbs for 30 minutes until soft.- for parmentier - - or
slice peeled potatoes - place in an oven proof dish top with sliced onions and stock, cook for 40 - 50 minutes until soft for ? can't remember Bol something! - or
slice and deep fry with fryed onions for lyonnaise or
grate raw peeled potato and fry off tablespoon fulls in hot oil to make golden crispy - Rosti (cakes) or
mash with other root vegetables for root veg mash or
boil and toss in mustard, oil and lemon juice for a hot potato salad or
steam chunks of skin on potato and toss in hot oil and garlic for pan-fried garlic potatoes or
make in to Gnocci - a cross between mash and pasta made in to dumplings -
more recipes on cookeryclub
Happy Spud!!!
Beef stew Pot roast smothered potatoes. To make smothered potatoes you slice them up and thin pieces and put oil in the frying pan add salt pepper and gartlic powder and cook them with a lid on them stirring them often. When they begin to get soft you add a cut up onion and a bit of cut up bell pepper and put the lid back on the pan. The potatoes will begin to fall apart and that is when you know they are done. They are really yummy!
You can make:
Scalloped or Au Gratin potatoes - add some ham, smoked sausage or bacon and some baby green peas to them to make complete meal.
Potato Salad
Potato Soup
Hash Browns
Potato Pancakes
Potato Latkas
Lefsa
SAC
You can make mashed potatos...my fave! Mashed potatos will use up a lot of them for you. Try adding garlic to the butter before mashing it. Yum. Or sour cream and chives :-)
corned beef hash - easy to make and lovely to eat!!
heres a link to the recipe
http://allrecipes.com/Recipe/Corned-Beef鈥?/a>
slice em real thin.
melt some butter on the stove with some cream.
season it with salt and pepper.
layer potatoes with the cream. keep layering then put cheese on top. bake till done.
http://www.easysaladrecipes.com/classicp鈥?/a>
make potato salad
google a recipe for mashed potato fudge...
sounds gross but is SOOOOOO GOOD!
Mashed potatoes
Scalloped potatoes
Roast Potatoes
Store potatoes in a double later paper bag, and they will keep for weeks.
I buy 20lb bags, and just use them as required.
Check the recipe link on this site for further ideas.What different recipes can I use potato's in?
Do you mean baked as in a baked potato or oven? LOL
Spinach Mashed Taters:
INGREDIENTS
1 (10 ounce) package frozen chopped spinach
6 potatoes, peeled and chopped
1/2 cup butter
1 cup sour cream
1 tablespoon chopped onion
1 teaspoon salt
1/4 teaspoon dried dill weed
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
**************************************鈥?br>
Hot Potato Salad:
INGREDIENTS
8 baking potatoes, peeled and cubed
1 cup mayonnaise
8 ounces processed cheese food, cubed
1 cup chopped onion
8 ounces sliced bacon
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish. Mix with mayonnaise, processed cheese and onion.
While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.
Bake for 1 hour in the preheated oven, until cheese is browned.
**************************************鈥?br>
German Potato Hashbrowns
INGREDIENTS
2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil
DIRECTIONS
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
**************************************鈥?br>
You can always make mashed taters with garlic, bacon, cheese, onions, etc. Have fun!! Enjoy!!
How about a quick and impressive potatoe soup?
3 large baking potatoes, (baked)
1 cup of chicken stock and
1/2 cup of heavy cream.
bacon pieces- (about 2 fried)
salt
pepper
celery salt
chedder cheese for garnish
Cut 2 of the 3 potatoes in to small pieces. Mash the 3rd potatoe and add the remainder of the ingrediants. Makes a great quick soup and you will want more....
Escoffier has a book with over 200 reccipes in for potatoes - yet, your right we always cook our potatoes the same few ways.
Try -
cutting in to wedges, toss in olive oil and bake skin side up on an oven tray for 40 minutes until golden - for jacket wedges - - or
cutting in to chunky dice, skin on if ya like a healthier version - bake tosed in olive oil and dried herbs for 30 minutes until soft.- for parmentier - - or
slice peeled potatoes - place in an oven proof dish top with sliced onions and stock, cook for 40 - 50 minutes until soft for ? can't remember Bol something! - or
slice and deep fry with fryed onions for lyonnaise or
grate raw peeled potato and fry off tablespoon fulls in hot oil to make golden crispy - Rosti (cakes) or
mash with other root vegetables for root veg mash or
boil and toss in mustard, oil and lemon juice for a hot potato salad or
steam chunks of skin on potato and toss in hot oil and garlic for pan-fried garlic potatoes or
make in to Gnocci - a cross between mash and pasta made in to dumplings -
more recipes on cookeryclub
Happy Spud!!!
Beef stew Pot roast smothered potatoes. To make smothered potatoes you slice them up and thin pieces and put oil in the frying pan add salt pepper and gartlic powder and cook them with a lid on them stirring them often. When they begin to get soft you add a cut up onion and a bit of cut up bell pepper and put the lid back on the pan. The potatoes will begin to fall apart and that is when you know they are done. They are really yummy!
You can make:
Scalloped or Au Gratin potatoes - add some ham, smoked sausage or bacon and some baby green peas to them to make complete meal.
Potato Salad
Potato Soup
Hash Browns
Potato Pancakes
Potato Latkas
Lefsa
SAC
You can make mashed potatos...my fave! Mashed potatos will use up a lot of them for you. Try adding garlic to the butter before mashing it. Yum. Or sour cream and chives :-)
corned beef hash - easy to make and lovely to eat!!
heres a link to the recipe
http://allrecipes.com/Recipe/Corned-Beef鈥?/a>
slice em real thin.
melt some butter on the stove with some cream.
season it with salt and pepper.
layer potatoes with the cream. keep layering then put cheese on top. bake till done.
http://www.easysaladrecipes.com/classicp鈥?/a>
make potato salad
google a recipe for mashed potato fudge...
sounds gross but is SOOOOOO GOOD!
What are some good recipes using potato chips?
I know there's some casseroles and desserts (chocolate covered potato chips), just wondering what you guys have on this or what are some good ideas using potato chips? You can submit them here:
http://www.world-of-potato-chips.com/madewithchips.htmlWhat are some good recipes using potato chips?
hey :)
Potato Chip Cookies
5 cups crushed potato chips
2 cups flour
1 cup each, brown sugar and white sugar
2 eggs
1/2 cup milk
3 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped pecans (I prefer omitting these)
Mix crushed potato chips with the two sugars. Beat the two eggs and add to sugar and chips. Stir in milk and vanilla. Mix the flour and baking powder together and then slowly add to other mixture. Mix well. Grease baking sheet and drop by rounded teaspoonful. Bake at 375掳 for 10-12 minutes, or until golden.
Do you have a favorite brownie recipe? Next time you make the brownies, try adding 3/4 cup crushed potato chips to the mix. If the brownie recipe calls for salt, do not add salt, when adding the potato chips.
Potato chips are not just for munching with your sandwich.What are some good recipes using potato chips?
POTATO CHIP TUNA CASSEROLE
1 can cream of celery soup
1/2 cup milk
1 can (7-oz) tuna
1 cup peas, drained
1 cup potato chips, crushed
Preheat oven to 375 degrees.
Combine the cream of celery soup, milk, tuna, and peas. When mixed thoroughly, pour into a 1-quart casserole dish that has been sprayed with nonstick cooking spray. Sprinkle the potato chips evenly over the top of the mixture. Bake at 375 degrees for 25 minutes.
i have gone to this restaurant the bakes everything in potato chips. i had an incrusted dolphin sandwich baked in potato chips and fries baked in potato chips and it was amazing
http://homecooking.about.com/od/candyrec鈥?/a>
http://allrecipes.com/Recipe/Potato-Chip鈥?/a>
Crushed up on shepherd's pie then cheese over the top then cook for a little bit in the oven til they are crispy.
http://www.samayalblog.com
http://www.world-of-potato-chips.com/madewithchips.htmlWhat are some good recipes using potato chips?
hey :)
Potato Chip Cookies
5 cups crushed potato chips
2 cups flour
1 cup each, brown sugar and white sugar
2 eggs
1/2 cup milk
3 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup chopped pecans (I prefer omitting these)
Mix crushed potato chips with the two sugars. Beat the two eggs and add to sugar and chips. Stir in milk and vanilla. Mix the flour and baking powder together and then slowly add to other mixture. Mix well. Grease baking sheet and drop by rounded teaspoonful. Bake at 375掳 for 10-12 minutes, or until golden.
Do you have a favorite brownie recipe? Next time you make the brownies, try adding 3/4 cup crushed potato chips to the mix. If the brownie recipe calls for salt, do not add salt, when adding the potato chips.
Potato chips are not just for munching with your sandwich.What are some good recipes using potato chips?
POTATO CHIP TUNA CASSEROLE
1 can cream of celery soup
1/2 cup milk
1 can (7-oz) tuna
1 cup peas, drained
1 cup potato chips, crushed
Preheat oven to 375 degrees.
Combine the cream of celery soup, milk, tuna, and peas. When mixed thoroughly, pour into a 1-quart casserole dish that has been sprayed with nonstick cooking spray. Sprinkle the potato chips evenly over the top of the mixture. Bake at 375 degrees for 25 minutes.
i have gone to this restaurant the bakes everything in potato chips. i had an incrusted dolphin sandwich baked in potato chips and fries baked in potato chips and it was amazing
http://homecooking.about.com/od/candyrec鈥?/a>
http://allrecipes.com/Recipe/Potato-Chip鈥?/a>
Crushed up on shepherd's pie then cheese over the top then cook for a little bit in the oven til they are crispy.
http://www.samayalblog.com
What are some good recipes for sweet potato fries?
also...any seasonings to put on them or sauces they would taste good with...they can be baked, deep-fried, whatever is easiest...thank you! =)What are some good recipes for sweet potato fries?
Cranberry Glazed Sweet Potatoes
6 medium sweet potatoes, cooked and halved or canned sweet potatoes, drained
1 cup whole berry cranberry sauce
1/2 cup water
1/4 cup brown sugar -- firmly packed
1/2 teaspoon orange peel -- grated
1 tablespoon butter or margarine
Arrange sweet potatoes in a shallow, buttered baking dish. Combine cranberry sauce, water, brown sugar and orange peel in a saucepan; mix well, and bring to a boil. Cook gently for 5 minutes. Add butter and pour mixture over sweet potatoes.
Bake at 350掳 for 30 minutes, basting frequently.
Recipe from ';The Sweet Potato Cookbook!'; (Vardaman, Mississippi)What are some good recipes for sweet potato fries?
Thanks!!~ Report Abuse
huh...i dont know but when u figure it out, let me know because that sounds good!
cut them in thin discs and soak them in icy water before dredging them in seasoned flour/cornstarch or get a tempura batter in ice bath, cut the sweet potatoes in thicker discs. deep fry them.
cold temp bfore deep frying will produce crisper chips.. if u want to cut them in fries, go ahead..but that's how i do it.
goes well with nice cottage cheese/sour cream/ mayo dips with fresh herbs or spices.. or make up a salsa with mango.
FRENCH FRIED SWEET POTATOES
Peel fresh sweet potatoes, cut into 1/4 to 1/2 inch strips. Fry at 350 degrees in vegetable shortening until golden brown. Sprinkle with sugar and cinnamon and a dash of salt. You may also dust with powdered sugar. Serve while hot.
i eat fish u keep nasty chips
go to allrecipes.com
brush them clean and stripe them when you peel to leave strips of skin on. Slice them the way you want and then fry at 350 for around four to six minutes. Let them drain and then depending on your taste buds either coat and shake them in Zatarains for something spicy or a mixture of cinnamon and sugar for something sweet.
this is quick and easy, wash and peel the potatoe into wedges, pour olive oil at the bottom of a baking dish or a pizza pan, bake at 350 for about 20-25 minutes or until crispy, sprinkle with salt and voila!
I second what Penny wrote, thats how i make'em they're healthy and delicious'oso !
im gonna try the sea salt, i usually use kosher
also becareful with the oven and watch em, cuz i burned mine once =(
Wash, peel, and slice potatoes lengthwise. Slice should not be over 1/4 inch thick. Place in dish of cold water to retain color. Mix all dry ingredients well, and place in shaker. Pat potatoes dry and place in deep fryer or frying pan with enough oil to float. Fry until edges turn slightly brown and curl. Drain on paper towels. While still hot, sprinkle with the dry mixture on both sides. May be served hot or cold. Yields 6 servings.
1/2 c. sugar
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
I don't know, but Q Shack in Durham, NC, makes some very tasty ones. They're not on the menu all the time (though they should be!!).
Sweet Potato Fries
A note about salt - I recently tried sea salt - it is so much better than regular - it makes a big difference. I was amazed at how much better it is.
2 lbs sweet potatoes, peeled and cut into sticks
2 tbsp olive oil
1 clove garlic minced
2 tbsp chopped fresh thyme leaves
1 tsp salt
Place all ingredients in a bowl %26amp; toss.
Spread potatoes on a baking sheet lined with parchment paper and place in an oven pre-heated to 400F and bake for 35-40 minutes until they are cooked through, browned and crispy
FRIED SWEET POTATOES
1 medium sweet potatoe
nutmeg
cinnamon
sugar
butter or oil
Chop sweet potatoes into thin slices. Then cut each slice into fours. Place in heated and greased pan. Sprinkle cinnamon, nutmeg, and sugar on top.
Cook for 5-7 minutes. Then turn them over and cook for another 5 minutes. Delicious!
i dunno but i believed that u can get a recipe of that from the april issue or today's parent if i wasnt wrong
Look online at www.recipesource.com
http://www.recipesource.com/fgv/vegetables/sweet-potatoes/00/rec0012.html
u just have to fry them till the time they get a bit brown and then mix some chilli powder and salt and lemon is to be squished over it and serve it with some soft drinks
Cranberry Glazed Sweet Potatoes
6 medium sweet potatoes, cooked and halved or canned sweet potatoes, drained
1 cup whole berry cranberry sauce
1/2 cup water
1/4 cup brown sugar -- firmly packed
1/2 teaspoon orange peel -- grated
1 tablespoon butter or margarine
Arrange sweet potatoes in a shallow, buttered baking dish. Combine cranberry sauce, water, brown sugar and orange peel in a saucepan; mix well, and bring to a boil. Cook gently for 5 minutes. Add butter and pour mixture over sweet potatoes.
Bake at 350掳 for 30 minutes, basting frequently.
Recipe from ';The Sweet Potato Cookbook!'; (Vardaman, Mississippi)What are some good recipes for sweet potato fries?
Thanks!!~ Report Abuse
huh...i dont know but when u figure it out, let me know because that sounds good!
cut them in thin discs and soak them in icy water before dredging them in seasoned flour/cornstarch or get a tempura batter in ice bath, cut the sweet potatoes in thicker discs. deep fry them.
cold temp bfore deep frying will produce crisper chips.. if u want to cut them in fries, go ahead..but that's how i do it.
goes well with nice cottage cheese/sour cream/ mayo dips with fresh herbs or spices.. or make up a salsa with mango.
FRENCH FRIED SWEET POTATOES
Peel fresh sweet potatoes, cut into 1/4 to 1/2 inch strips. Fry at 350 degrees in vegetable shortening until golden brown. Sprinkle with sugar and cinnamon and a dash of salt. You may also dust with powdered sugar. Serve while hot.
i eat fish u keep nasty chips
go to allrecipes.com
brush them clean and stripe them when you peel to leave strips of skin on. Slice them the way you want and then fry at 350 for around four to six minutes. Let them drain and then depending on your taste buds either coat and shake them in Zatarains for something spicy or a mixture of cinnamon and sugar for something sweet.
this is quick and easy, wash and peel the potatoe into wedges, pour olive oil at the bottom of a baking dish or a pizza pan, bake at 350 for about 20-25 minutes or until crispy, sprinkle with salt and voila!
I second what Penny wrote, thats how i make'em they're healthy and delicious'oso !
im gonna try the sea salt, i usually use kosher
also becareful with the oven and watch em, cuz i burned mine once =(
Wash, peel, and slice potatoes lengthwise. Slice should not be over 1/4 inch thick. Place in dish of cold water to retain color. Mix all dry ingredients well, and place in shaker. Pat potatoes dry and place in deep fryer or frying pan with enough oil to float. Fry until edges turn slightly brown and curl. Drain on paper towels. While still hot, sprinkle with the dry mixture on both sides. May be served hot or cold. Yields 6 servings.
1/2 c. sugar
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
I don't know, but Q Shack in Durham, NC, makes some very tasty ones. They're not on the menu all the time (though they should be!!).
Sweet Potato Fries
A note about salt - I recently tried sea salt - it is so much better than regular - it makes a big difference. I was amazed at how much better it is.
2 lbs sweet potatoes, peeled and cut into sticks
2 tbsp olive oil
1 clove garlic minced
2 tbsp chopped fresh thyme leaves
1 tsp salt
Place all ingredients in a bowl %26amp; toss.
Spread potatoes on a baking sheet lined with parchment paper and place in an oven pre-heated to 400F and bake for 35-40 minutes until they are cooked through, browned and crispy
FRIED SWEET POTATOES
1 medium sweet potatoe
nutmeg
cinnamon
sugar
butter or oil
Chop sweet potatoes into thin slices. Then cut each slice into fours. Place in heated and greased pan. Sprinkle cinnamon, nutmeg, and sugar on top.
Cook for 5-7 minutes. Then turn them over and cook for another 5 minutes. Delicious!
i dunno but i believed that u can get a recipe of that from the april issue or today's parent if i wasnt wrong
Look online at www.recipesource.com
http://www.recipesource.com/fgv/vegetables/sweet-potatoes/00/rec0012.html
u just have to fry them till the time they get a bit brown and then mix some chilli powder and salt and lemon is to be squished over it and serve it with some soft drinks
Potato breakfast recipes?
Do you have a cool recipe for potatoes at breakfast? tell me. I have limited ingredients.Potato breakfast recipes?
1 potato - grated
1 egg - beaten
3 tablespoons onion - diced
1/2 - 1 diced jalapeno
salt and pepper
1 teaspoon flour
Combine all the ingredients. Place into medium low heated pan with oil of your choice. Pat it down with a spoon or back of a spatula so it kind of looks like a pancake. Cover the potato mixture with a lid and let it cook for about 7 minutes on medium low heat, then flip and cover for about anther 7 minutes or so. The heat varies so much on different stoves, so you might want to keep an eye on this to make certain it doesn't cook too quickly since the potatoes may not be completely cooked if it does. You do want the heat somewhat low. Add more oil if you need to when flipping.
It's really pretty tasty, and it doesn't have to be oily. It all depends how much you decide to use.Potato breakfast recipes?
this one feeds a lot of people. pre-heat oven to 350. put a cast iron frying pan on the stove at medium high heat. peel and thin slice enough potatos to fill the pan. In the hot pan put 2 tbsp oil and 2 tbsp butter. put in the potatos , salt and pepper them to taste, keep them turning for a few minutes. mostly to get the salt and pepper mixed in and everything oiled up. Get an oven proof plate that fits just inside the top of the pan, cover the spuds, with the bottom of the plate to the outside. put it in the oven for 30 - 45 minutes. Take the pan out, invert the works onto a board and let it stand until the potatoes naturally fall awau from the pan. They should have a golden brown crust and be nicely done on the inside. if they arent -- back into the oven. Think of it as a gigantic tater tot.
i just put potatoe(s) in microwave, prick them a bit, bake them wait a few min to cool down, slice them, add a bit of oil to pan, add sliced potatoes .....(i know you dont have onion lol...but i add diced onion , you don't have* to if you don't have any, that's fine)...salt, pepper, then grate cheese and throw over potatoes before they're done, add sliced tomatoe to pan for a few min also if u like (or have), slice of english muffin toasted and an egg*
BOIL POTATOES FOR 20 MINUTES AND PEEL THE SKIN CUT IT INTO CUBES. HEAT LITTLE OIL ON PAN AND ADD CUMIN SEED LEAVE IT FOR 1 MINUTE AND ADD BOILED POTATOES AND SALT YOU CAN ADD CORIANDER LEAVES
boil potatoes, cut into wedges
or roast them (fingerlings are good)
melt some butter, add chopped chives
toss the cooked potatoes in it
salt + pepper!
1 potato - grated
1 egg - beaten
3 tablespoons onion - diced
1/2 - 1 diced jalapeno
salt and pepper
1 teaspoon flour
Combine all the ingredients. Place into medium low heated pan with oil of your choice. Pat it down with a spoon or back of a spatula so it kind of looks like a pancake. Cover the potato mixture with a lid and let it cook for about 7 minutes on medium low heat, then flip and cover for about anther 7 minutes or so. The heat varies so much on different stoves, so you might want to keep an eye on this to make certain it doesn't cook too quickly since the potatoes may not be completely cooked if it does. You do want the heat somewhat low. Add more oil if you need to when flipping.
It's really pretty tasty, and it doesn't have to be oily. It all depends how much you decide to use.Potato breakfast recipes?
this one feeds a lot of people. pre-heat oven to 350. put a cast iron frying pan on the stove at medium high heat. peel and thin slice enough potatos to fill the pan. In the hot pan put 2 tbsp oil and 2 tbsp butter. put in the potatos , salt and pepper them to taste, keep them turning for a few minutes. mostly to get the salt and pepper mixed in and everything oiled up. Get an oven proof plate that fits just inside the top of the pan, cover the spuds, with the bottom of the plate to the outside. put it in the oven for 30 - 45 minutes. Take the pan out, invert the works onto a board and let it stand until the potatoes naturally fall awau from the pan. They should have a golden brown crust and be nicely done on the inside. if they arent -- back into the oven. Think of it as a gigantic tater tot.
i just put potatoe(s) in microwave, prick them a bit, bake them wait a few min to cool down, slice them, add a bit of oil to pan, add sliced potatoes .....(i know you dont have onion lol...but i add diced onion , you don't have* to if you don't have any, that's fine)...salt, pepper, then grate cheese and throw over potatoes before they're done, add sliced tomatoe to pan for a few min also if u like (or have), slice of english muffin toasted and an egg*
BOIL POTATOES FOR 20 MINUTES AND PEEL THE SKIN CUT IT INTO CUBES. HEAT LITTLE OIL ON PAN AND ADD CUMIN SEED LEAVE IT FOR 1 MINUTE AND ADD BOILED POTATOES AND SALT YOU CAN ADD CORIANDER LEAVES
boil potatoes, cut into wedges
or roast them (fingerlings are good)
melt some butter, add chopped chives
toss the cooked potatoes in it
salt + pepper!
Looking for good potato salad recipes?
you need new potatoes boiled
good quality mayo
creme fresh
an onion chopped
and chives
and a teaspoon of wholegrain mustard
mix the mayo creme fresh mustard onion and chives in a dish while the potatoes boil then drain and add the pots give it a try it always go down well at my partiesLooking for good potato salad recipes?
My Sister's Favorite Potato Salad...
';This recipe combines red skin potatoes, dill, mayonnaise, Dijon mustard, and red wine vinegar to create a delicious creamy, tangy potato salad.';
Original recipe yield:
6 servings
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 45 Min
INGREDIENTS
6 red potatoes, cut into chunks
3/4 cup mayonnaise
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon dried dill weed
1 teaspoon celery salt
salt and pepper to taste
DIRECTIONS
Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool.
In a bowl, gently toss potatoes, mayonnaise, red wine vinegar, Dijon mustard, dill, celery salt, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving.Looking for good potato salad recipes?
Weekend Potato Salad
3 cups diced cooked potatoes
1/2 cup sliced celery
1 tablespoon diced green bell pepper
1 tablespoon diced pimiento
2 tablespoon chopped sweet pickles
2 tablespoons minced onion
1/2 cup mayonnaise
1/2 teaspoon salt
dash pepper
1/2 teaspoon prepared mustard
1 1/2 teaspoons lemon juice
1/4 cup heavy cream
PREPARATION:
Combine potatoes, celery, green pepper, pimiento, sweet pickle, and onion; chill. When ready to serve, combine remaining ingredients; toss with chilled potato mixture. Add a little more mayonnaise if necessary and taste for seasonings.
Serves 4.
More Potato Salad Recipes
try foodnetwork.com where the pros made it but you can also seach it on search engines such as google or yahoo but foodnetwork would be my first choice
EASY POTATO SALAD
2 lbs. boiling potatoes, peeled and halved
3 tbsp. prepared buttermilk salad dressing
Pepper
3 hard cooked eggs, peeled and chopped
2 lg. dill pickles, chopped
2 celery stalks, chopped
1 (3 1/4 oz.) can sliced black olives, drained
3/4 c. mayonnaise
Cook potatoes in large saucepan of boiling water until tender, about 15 minutes. Drain. Cool. Chop into small pieces. Toss with salad dressing. Season with pepper. Mix in eggs and next 3 ingredients. Add mayonnaise and toss lightly. Cover and refrigerate at least 2 hours. Can be prepared 1 day ahead. 8 servings.
I hate potato salda, but this recipe has been in the family forever and everyone that has tried it loves it...yuk %26gt;xp
6 russets boiled, cooled and cubed
6 hard boiled eggs, cooled and cubed
4 bunches green onions chopped
1 cup miracle whip salad dressing
1/4 cup sugar
teaspoon salt
tablespoon mustard
milk to thin dressing
pepper to taste
mix first three ingrediants and keep chilled. Then whip the miracle whip and remaining ingredients and fold into the chilled salad. You can use some paprika on top
i made this up because i was tired of traditional potato salad, so i'm not really sure of the measurements, but it's very forgiving, so have fun with it...
red potatoes, eyes and sprouts removed, and cut into small cubes
1 large bunch of fresh mint, finely chopped
dried dill to taste
garlic powder to taste
black pepper, to taste
bunch of green onion, finely chopped
1 bottle (size depends on how much you're making) of your favorite ranch dressing
1 carton (again size depends) sour cream (makes the ranch not so ranchy!)
2 cans garbanzo beans, rinsed and drained
salt water very well, boil potatoes.
when finished cooking, rinse well with cold water and drain completely
add potatoes and all other ingredients in a bowl and mix.
add the dressing a sour cream gradually so your salad's not too saucy!
add more seasonings if you think it needs more...
maybe bacon or feta cheese would be good in there too...
anyway, this is a different twist on something that really doesn;t have much variety...i make it for barbeques and it goes pretty fast...good luck! oh yeah--you may need to add salt. i try to salt my boiling water enough so that i don't have to salt the potato salad, but potatoes have no taste without salt, so feel free to salt it to your liking!Cell phone call
good quality mayo
creme fresh
an onion chopped
and chives
and a teaspoon of wholegrain mustard
mix the mayo creme fresh mustard onion and chives in a dish while the potatoes boil then drain and add the pots give it a try it always go down well at my partiesLooking for good potato salad recipes?
My Sister's Favorite Potato Salad...
';This recipe combines red skin potatoes, dill, mayonnaise, Dijon mustard, and red wine vinegar to create a delicious creamy, tangy potato salad.';
Original recipe yield:
6 servings
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 45 Min
INGREDIENTS
6 red potatoes, cut into chunks
3/4 cup mayonnaise
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon dried dill weed
1 teaspoon celery salt
salt and pepper to taste
DIRECTIONS
Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and cool.
In a bowl, gently toss potatoes, mayonnaise, red wine vinegar, Dijon mustard, dill, celery salt, salt, and pepper. Cover, and refrigerate at least 30 minutes before serving.Looking for good potato salad recipes?
Weekend Potato Salad
3 cups diced cooked potatoes
1/2 cup sliced celery
1 tablespoon diced green bell pepper
1 tablespoon diced pimiento
2 tablespoon chopped sweet pickles
2 tablespoons minced onion
1/2 cup mayonnaise
1/2 teaspoon salt
dash pepper
1/2 teaspoon prepared mustard
1 1/2 teaspoons lemon juice
1/4 cup heavy cream
PREPARATION:
Combine potatoes, celery, green pepper, pimiento, sweet pickle, and onion; chill. When ready to serve, combine remaining ingredients; toss with chilled potato mixture. Add a little more mayonnaise if necessary and taste for seasonings.
Serves 4.
More Potato Salad Recipes
try foodnetwork.com where the pros made it but you can also seach it on search engines such as google or yahoo but foodnetwork would be my first choice
EASY POTATO SALAD
2 lbs. boiling potatoes, peeled and halved
3 tbsp. prepared buttermilk salad dressing
Pepper
3 hard cooked eggs, peeled and chopped
2 lg. dill pickles, chopped
2 celery stalks, chopped
1 (3 1/4 oz.) can sliced black olives, drained
3/4 c. mayonnaise
Cook potatoes in large saucepan of boiling water until tender, about 15 minutes. Drain. Cool. Chop into small pieces. Toss with salad dressing. Season with pepper. Mix in eggs and next 3 ingredients. Add mayonnaise and toss lightly. Cover and refrigerate at least 2 hours. Can be prepared 1 day ahead. 8 servings.
I hate potato salda, but this recipe has been in the family forever and everyone that has tried it loves it...yuk %26gt;xp
6 russets boiled, cooled and cubed
6 hard boiled eggs, cooled and cubed
4 bunches green onions chopped
1 cup miracle whip salad dressing
1/4 cup sugar
teaspoon salt
tablespoon mustard
milk to thin dressing
pepper to taste
mix first three ingrediants and keep chilled. Then whip the miracle whip and remaining ingredients and fold into the chilled salad. You can use some paprika on top
i made this up because i was tired of traditional potato salad, so i'm not really sure of the measurements, but it's very forgiving, so have fun with it...
red potatoes, eyes and sprouts removed, and cut into small cubes
1 large bunch of fresh mint, finely chopped
dried dill to taste
garlic powder to taste
black pepper, to taste
bunch of green onion, finely chopped
1 bottle (size depends on how much you're making) of your favorite ranch dressing
1 carton (again size depends) sour cream (makes the ranch not so ranchy!)
2 cans garbanzo beans, rinsed and drained
salt water very well, boil potatoes.
when finished cooking, rinse well with cold water and drain completely
add potatoes and all other ingredients in a bowl and mix.
add the dressing a sour cream gradually so your salad's not too saucy!
add more seasonings if you think it needs more...
maybe bacon or feta cheese would be good in there too...
anyway, this is a different twist on something that really doesn;t have much variety...i make it for barbeques and it goes pretty fast...good luck! oh yeah--you may need to add salt. i try to salt my boiling water enough so that i don't have to salt the potato salad, but potatoes have no taste without salt, so feel free to salt it to your liking!
Sweet Potato Recipes?
My husband is in love with the sweet potato fries from TGIFridays. Mostly because it is sweet potatoes. Any one have some interesting or exotic sweet potato recipes? Or even one for these tasty fries?
I forgot to ask if anyone has a recipe for a sweet potato soup with chunks of ham?Sweet Potato Recipes?
I made some sweet potato fries today following this recipe.
INGREDIENTS
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes
DIRECTIONS
1. Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
2. Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
COOKING INFO
Serves
4
Yield --
Prep Time --
Cook Time --
Total time --
Oven Temp 400
NUTRITIONAL INFORMATION (per serving)
Calories 136
Total Fat 3.78g
Saturated Fat --
Cholesterol --
Sodium 295mg
Total Carbohydrate 24.1g
Dietary Fiber --
Sugars --
Protein 1.73g
Calcium --Sweet Potato Recipes?
ok,i have one form land-of-lakes cookbook.i have tried it and it is really good. APPLE FILLED SWEET POTATO 6 med sweet potatoes or yams-1/4 c of fim packed brow sugar-1/2 c butter or margarine-pinch of nutmeg-1/2 tsp of orange peel-1 c of peeled,cored,coarsely chopped apple-1/4 c chopped pecans toasted......now,heat you oven to375.prick your potatoes with a fork to allow steam to escape,bake for 35 to 45 minsor till fork tender.cut lenghtwise from top of potatoe,scoop out inside leaving a thin shell,set shells to the side.in a large mixer bowl,place hot potatoe and remaing ingredients EXCEPT APPLE,CHOPPED PECANS.beat at med speed scraping bowl often,untill well mixed and no loumps remain(2 to 3 mins)by hand stir in apple and chopped pecans.place shells on a baking pan fill shells with mixture,if you want you can garnish each potatoe with pecan halfs.bake for 15 to 20 mins or till heated thru,heres a tip,i bought my sweet potatoes that were wrapped in plastic wrap already,i cook mine in the microwave oven,worked faster but i think it didn't have really the same taste as the oven bake ones,you got to try this,they are really excellent............
Sweet Potato Casserole (Imelletty Perunalaatikko)
* 2 kg potatoes
* water
* 3 tablespoons wheat flour
* 1/2 liter milk
* 2-3 tablespoons sugar
* 1 pinch oat milk, grated
* 1 tablespoon salt
Peel potatoes.
Boil them until soft. Mash them.
Add sugar and half of the flour and sprinkle the rest on top
Place in a warm place covered with a cloth for an hour.
Add enough milk to get runny mixture. Add nutmeg and salt Pour in two casserole pots.
Bake in 175 C oven for an hour.
My favorite sweet potato is just roasted like a baked potato and then a little butter and cinnamon and brown sugar. SOOO good. It's like dessert!!!
I forgot to ask if anyone has a recipe for a sweet potato soup with chunks of ham?Sweet Potato Recipes?
I made some sweet potato fries today following this recipe.
INGREDIENTS
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes
DIRECTIONS
1. Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
2. Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
COOKING INFO
Serves
4
Yield --
Prep Time --
Cook Time --
Total time --
Oven Temp 400
NUTRITIONAL INFORMATION (per serving)
Calories 136
Total Fat 3.78g
Saturated Fat --
Cholesterol --
Sodium 295mg
Total Carbohydrate 24.1g
Dietary Fiber --
Sugars --
Protein 1.73g
Calcium --Sweet Potato Recipes?
ok,i have one form land-of-lakes cookbook.i have tried it and it is really good. APPLE FILLED SWEET POTATO 6 med sweet potatoes or yams-1/4 c of fim packed brow sugar-1/2 c butter or margarine-pinch of nutmeg-1/2 tsp of orange peel-1 c of peeled,cored,coarsely chopped apple-1/4 c chopped pecans toasted......now,heat you oven to375.prick your potatoes with a fork to allow steam to escape,bake for 35 to 45 minsor till fork tender.cut lenghtwise from top of potatoe,scoop out inside leaving a thin shell,set shells to the side.in a large mixer bowl,place hot potatoe and remaing ingredients EXCEPT APPLE,CHOPPED PECANS.beat at med speed scraping bowl often,untill well mixed and no loumps remain(2 to 3 mins)by hand stir in apple and chopped pecans.place shells on a baking pan fill shells with mixture,if you want you can garnish each potatoe with pecan halfs.bake for 15 to 20 mins or till heated thru,heres a tip,i bought my sweet potatoes that were wrapped in plastic wrap already,i cook mine in the microwave oven,worked faster but i think it didn't have really the same taste as the oven bake ones,you got to try this,they are really excellent............
Sweet Potato Casserole (Imelletty Perunalaatikko)
* 2 kg potatoes
* water
* 3 tablespoons wheat flour
* 1/2 liter milk
* 2-3 tablespoons sugar
* 1 pinch oat milk, grated
* 1 tablespoon salt
Peel potatoes.
Boil them until soft. Mash them.
Add sugar and half of the flour and sprinkle the rest on top
Place in a warm place covered with a cloth for an hour.
Add enough milk to get runny mixture. Add nutmeg and salt Pour in two casserole pots.
Bake in 175 C oven for an hour.
My favorite sweet potato is just roasted like a baked potato and then a little butter and cinnamon and brown sugar. SOOO good. It's like dessert!!!
Any Good Crab Potato Salad Recipes?
Crab Potato Salad
INGREDIENTS:
5 pounds red potatoes
1 onion, chopped fine
1 bunch of green onion,finely chopped
chopped pickles to taste (dill)
2 cups of mayonnaise (more if you like)
1 package dry ranch dressing
1 pound crab meat
PREPARATION:
Peel and boil potatoes. (I have left the skin on its really a matter of preference.) Drain when fork tender; cool. Meanwhile, chop onions and pickles. Mix all ingredients well; refrigerate several hours or overnight.Any Good Crab Potato Salad Recipes?
no near hereAny Good Crab Potato Salad Recipes?
You mean mixing crab into potato salad? I've never heard of that, and have a hard time justifying using my nice lump crabmeat that way!
INGREDIENTS:
5 pounds red potatoes
1 onion, chopped fine
1 bunch of green onion,finely chopped
chopped pickles to taste (dill)
2 cups of mayonnaise (more if you like)
1 package dry ranch dressing
1 pound crab meat
PREPARATION:
Peel and boil potatoes. (I have left the skin on its really a matter of preference.) Drain when fork tender; cool. Meanwhile, chop onions and pickles. Mix all ingredients well; refrigerate several hours or overnight.Any Good Crab Potato Salad Recipes?
no near hereAny Good Crab Potato Salad Recipes?
You mean mixing crab into potato salad? I've never heard of that, and have a hard time justifying using my nice lump crabmeat that way!
What are some good Potato Salad recipes, without Onions?
I don't put onion in mine as I just don't like that texture, I leave celery out too.
I just peel and dice up some red potatoes, boil until just fork tender. Cool, I season with onion powder, a bit of garlic powder, salt, pepper, celery seed, add in tons of chopped boiled egg whites, some prepared yellow mustard and a mix of mayo and Miracle Whip and just keep tasting until it is how I like it.
Quite simply, you can take any recipe you want and just leave the onions out, of course.What are some good Potato Salad recipes, without Onions?
Potato Salad with Beer Dressing
6 ea Potatoes; medium
1 ts Salt
2 tb Unbleached flour
1 tb Sugar
1/2 ts Tabasco sauce
4 ea Bacon; slices
1 ea Celery; stalk, chopped
2 tb Butter
1/2 ts Mustard; dry
1 c Beer; any brand
2 tb Parsley; chopped fresh
Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.
Potato and Green Bean Salad
1-1/2 lbs. small red new potatoes, unpeeled
3 cups fresh green beans, cut into 2 '; pieces
1 cup quartered cherry tomatoes
1/8 t salt
1/8 t pepper
Dressing
1 T lemon juice
3 T honey mustard
2 T chopped fresh basil leaves (or 2 t dried basil leaves)
2 T red wine vinegar
1/3 cup olive oil
For salad, steam potatoes 10-12 mins. or until tender. Rinse under cold water; drain.
Steam green beans 5-6 mins. or until crisp-tender. Rinse under cold water; drain.
Cut potatoes into halves or quarters
In large bowl, combine potatoes, beans, tomatoes, salt %26amp; pepper.
For dressing, whisk lemon juice, mustard, basil and vinegar in medium bowl. Gradually whisk in oil. Spoon dressing over salad; toss gently to combine serve chilled or at room temperature.
Potato Salad
Ingredients
4 lbs red potato
5 hard-boiled egg, separated
1 teaspoon salt, divided
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seed
Directions
1Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
2Peel potatoes and cut into 1 inch pieces.
3Chop egg whites.
4In a large bowl, stir together potato, egg whites, 1/2 t. salt.
5Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
6Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
7Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).What are some good Potato Salad recipes, without Onions?
Obviously you don't like the flavor of onions. Save yourself some time and just assume that you can leave the onions out of any recipe except onion rings-they add nothing essential (like yeast in bread or flour in cookies) so you can just omit them.
Just leave 'em out. Nobody will know.
I just boil and chop up the potatoes and then sprinkle them with some fresh chives, salt and pepper and two tablespoons of sour cream or mayo. I also use corn and peas.
I just peel and dice up some red potatoes, boil until just fork tender. Cool, I season with onion powder, a bit of garlic powder, salt, pepper, celery seed, add in tons of chopped boiled egg whites, some prepared yellow mustard and a mix of mayo and Miracle Whip and just keep tasting until it is how I like it.
Quite simply, you can take any recipe you want and just leave the onions out, of course.What are some good Potato Salad recipes, without Onions?
Potato Salad with Beer Dressing
6 ea Potatoes; medium
1 ts Salt
2 tb Unbleached flour
1 tb Sugar
1/2 ts Tabasco sauce
4 ea Bacon; slices
1 ea Celery; stalk, chopped
2 tb Butter
1/2 ts Mustard; dry
1 c Beer; any brand
2 tb Parsley; chopped fresh
Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.
Potato and Green Bean Salad
1-1/2 lbs. small red new potatoes, unpeeled
3 cups fresh green beans, cut into 2 '; pieces
1 cup quartered cherry tomatoes
1/8 t salt
1/8 t pepper
Dressing
1 T lemon juice
3 T honey mustard
2 T chopped fresh basil leaves (or 2 t dried basil leaves)
2 T red wine vinegar
1/3 cup olive oil
For salad, steam potatoes 10-12 mins. or until tender. Rinse under cold water; drain.
Steam green beans 5-6 mins. or until crisp-tender. Rinse under cold water; drain.
Cut potatoes into halves or quarters
In large bowl, combine potatoes, beans, tomatoes, salt %26amp; pepper.
For dressing, whisk lemon juice, mustard, basil and vinegar in medium bowl. Gradually whisk in oil. Spoon dressing over salad; toss gently to combine serve chilled or at room temperature.
Potato Salad
Ingredients
4 lbs red potato
5 hard-boiled egg, separated
1 teaspoon salt, divided
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seed
Directions
1Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
2Peel potatoes and cut into 1 inch pieces.
3Chop egg whites.
4In a large bowl, stir together potato, egg whites, 1/2 t. salt.
5Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
6Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
7Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).What are some good Potato Salad recipes, without Onions?
Obviously you don't like the flavor of onions. Save yourself some time and just assume that you can leave the onions out of any recipe except onion rings-they add nothing essential (like yeast in bread or flour in cookies) so you can just omit them.
Just leave 'em out. Nobody will know.
I just boil and chop up the potatoes and then sprinkle them with some fresh chives, salt and pepper and two tablespoons of sour cream or mayo. I also use corn and peas.
Any recipes for potato salad and macaroni salad???
I am having a baby shower next weekend and want to make both those salads but looking for nothing to hard! thanxAny recipes for potato salad and macaroni salad???
Classic Macaroni Salad
INGREDIENTS
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.Any recipes for potato salad and macaroni salad???
Sorry I can't give exact measurements, but here is how 3 generations of women in my family make potato salad.
Boil red-skinned potatoes in salted water. Drain %26amp; cool.
(Either small potatoes, or larger ones, cut up.)
Boil, cool %26amp; peel some eggs.
Add to the pototes: diced sweet pickles, diced celery, diced onion, and some of the eggs chopped up.
Blend all together w/a mixture of mayo %26amp; mustard, more salt if needed, and pepper.
Put the rest of the egg in a decorative pattern on the top.
Dust w/paprika.
Chill.
Enjoy!
I made a really awesome pasta salad last night and everybody raved over it. All I did was boil up 16 ounces of elbow macaroni and then cooled it down by running cold water over it and draining the water.
I mixed up mayonnaise, salt, pepper, part of a fresh red pepper (a little more than half of a large one - diced, of course), two stalks of celery (diced), one small onion (diced) and a 12 ounce can of tuna fish (drained). Once I had all those ingredients combined well, I added in the cooked macaroni and chilled the whole mess for a couple of hours. Everybody loved it!
Oh yeah, it's just as good (if not better) if you throw in a small bag of frozen peas, or even a can of peas (drained).
1 bag of macaroni salad
enough mayo to make ur salad creamy
1-2 teaspoons of brown mustard
1 can of chopped olives
1/2 bag of chopped baby carrots
6 pickles diced
salt and pepper to taste
everyone loves this recipe. im famous w/ friends and family for this one. P.S. Do NOT rinse ur pasta after cooking it. ENJOY
Potato Salad
http://www.cherskitchen.com/recipes/sala鈥?/a>
Classic Macaroni Salad
INGREDIENTS
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.Any recipes for potato salad and macaroni salad???
Sorry I can't give exact measurements, but here is how 3 generations of women in my family make potato salad.
Boil red-skinned potatoes in salted water. Drain %26amp; cool.
(Either small potatoes, or larger ones, cut up.)
Boil, cool %26amp; peel some eggs.
Add to the pototes: diced sweet pickles, diced celery, diced onion, and some of the eggs chopped up.
Blend all together w/a mixture of mayo %26amp; mustard, more salt if needed, and pepper.
Put the rest of the egg in a decorative pattern on the top.
Dust w/paprika.
Chill.
Enjoy!
I made a really awesome pasta salad last night and everybody raved over it. All I did was boil up 16 ounces of elbow macaroni and then cooled it down by running cold water over it and draining the water.
I mixed up mayonnaise, salt, pepper, part of a fresh red pepper (a little more than half of a large one - diced, of course), two stalks of celery (diced), one small onion (diced) and a 12 ounce can of tuna fish (drained). Once I had all those ingredients combined well, I added in the cooked macaroni and chilled the whole mess for a couple of hours. Everybody loved it!
Oh yeah, it's just as good (if not better) if you throw in a small bag of frozen peas, or even a can of peas (drained).
1 bag of macaroni salad
enough mayo to make ur salad creamy
1-2 teaspoons of brown mustard
1 can of chopped olives
1/2 bag of chopped baby carrots
6 pickles diced
salt and pepper to taste
everyone loves this recipe. im famous w/ friends and family for this one. P.S. Do NOT rinse ur pasta after cooking it. ENJOY
Potato Salad
http://www.cherskitchen.com/recipes/sala鈥?/a>
I need a recipes for potato pancakes?
I need a recipe for potato pancakes using left over mashed potatoes.Please help me.I need a recipes for potato pancakes?
Ahhhh..I love those babies!
First step...dice up and carmilize onions... the more the better.
Next,, mash the potatoes and add 1 egg, a salt and pepper. Add the carmalized onions (yum...) and mix it all together. If you have a lot of potato, add a second egg, but the fact it, you don't want to make patties from soggy potatoes, so use your descretion. Shape into patties and pan fry them in a little vegetable oil until browned on each side.
Kids love Apple Sauce on the side ;)
Enjoy!
Steve I need a recipes for potato pancakes?
My pleasure - when in doubt - add carmlized onions... ;)
Steve Report Abuse
Ingredients
1 large, baking potatoes, like russets, about (8 ounces)
1/2medium onion, (about 4 ounces)
1 egg
1 tablespoon chopped parsley
1 tablespoon flour
1 tablespoon dry bread crumbs
1/4 teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 cup applesauce, for garnish
Directions
Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.
Mashed potatoes, egg, flour, chopped onions. Mix and fry.Cell phone call
Ahhhh..I love those babies!
First step...dice up and carmilize onions... the more the better.
Next,, mash the potatoes and add 1 egg, a salt and pepper. Add the carmalized onions (yum...) and mix it all together. If you have a lot of potato, add a second egg, but the fact it, you don't want to make patties from soggy potatoes, so use your descretion. Shape into patties and pan fry them in a little vegetable oil until browned on each side.
Kids love Apple Sauce on the side ;)
Enjoy!
Steve I need a recipes for potato pancakes?
My pleasure - when in doubt - add carmlized onions... ;)
Steve Report Abuse
Ingredients
1 large, baking potatoes, like russets, about (8 ounces)
1/2medium onion, (about 4 ounces)
1 egg
1 tablespoon chopped parsley
1 tablespoon flour
1 tablespoon dry bread crumbs
1/4 teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 cup applesauce, for garnish
Directions
Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.
Mashed potatoes, egg, flour, chopped onions. Mix and fry.
Any can potato recipes?
I have several cans--More ideas the better!!!!Any can potato recipes?
I don't normally use these, but had a few cans so I tried this the other night when we were grilling %26amp; it turned out great! Take and drain potatoes, then cut in half. Take a large piece of foil %26amp; lay potatoes in middle. Add 1 small onion, cut into slices, a few cloves of garlic minced, a few pats of butter, and salt %26amp; pepper. Close up foil into packet, sealing tightly %26amp; place on grill. Turn with tongs, til done - about 20 minutes......Open packet %26amp; layer shredded cheese on top, then place on corner of grill to keep warm til ready to serve.....Wonderful!!Any can potato recipes?
The only thing I used canned potatoes for is hamburger soup.
Brown one pound of ground beef or turkey, drain and add one pound frozen mixed veggies, one can diced tomatoes including juice, and one can of potatoes, cubed, including juice. A cube of beef bullion is optional if you're watching salt.
Allow to simmer 1 hour, remove from heat and cool. Reheat and serve (it's best reheated).
My mom makes a fantastic cheese potato side dish.
Melt about a pound of Velveeta cheese in a saucepan with a little milk to make a sauce. Pour over potatoes and bake for 20-25 mins at 350. You can add onions if you want.
Very simple, but it's really good!
If they are the canned sliced potatoes you can try this. I used to make this. I had forgotten. Put in pan, add a little onion, pepper, salt, if needed, butter, and milk or cream. Heat low until bubbly. Make a roux of flour and milk, add slowly, stirring continuously until thickened. Pour into serving bowl, sprinkle a little paprika on top. It's really good. You can add other things to it if you wish or different seasons. Whatever you like.
Yes i saw a really good one. here it is
COMPANY POTATOES
4 CUPS COOKED POTATOES,CUBED
1 CAN CREAM OF CHICKEN SOUP
1(4OZ)PKG GRATED CHEDDAR CHESSE
1/4CUP. ONION,CHOPPED
1TBSP.LEMON JUICE
1TSP.SALT
1/4 TSP.PEPPER
BREAD CRUMBS FOR TOPPING
MIX TOGETHER AND POUR INTO CASSEROLE DISH. TOP WITH BUTTERED BREAD CRUMBS. BAKE FOR 30 TO 40 MINUTES AT 350
THIS IS A DELICIOUS ACCOMPANIMENT TO HAM OR BEEF. VERY GOOD!!!!
they are great for breakfast fried potatoes, I use butter, pepper and cajun spice, with a little seasoning salt, and they cook a lot faster than regular potatoes.
I don't normally use these, but had a few cans so I tried this the other night when we were grilling %26amp; it turned out great! Take and drain potatoes, then cut in half. Take a large piece of foil %26amp; lay potatoes in middle. Add 1 small onion, cut into slices, a few cloves of garlic minced, a few pats of butter, and salt %26amp; pepper. Close up foil into packet, sealing tightly %26amp; place on grill. Turn with tongs, til done - about 20 minutes......Open packet %26amp; layer shredded cheese on top, then place on corner of grill to keep warm til ready to serve.....Wonderful!!Any can potato recipes?
The only thing I used canned potatoes for is hamburger soup.
Brown one pound of ground beef or turkey, drain and add one pound frozen mixed veggies, one can diced tomatoes including juice, and one can of potatoes, cubed, including juice. A cube of beef bullion is optional if you're watching salt.
Allow to simmer 1 hour, remove from heat and cool. Reheat and serve (it's best reheated).
My mom makes a fantastic cheese potato side dish.
Melt about a pound of Velveeta cheese in a saucepan with a little milk to make a sauce. Pour over potatoes and bake for 20-25 mins at 350. You can add onions if you want.
Very simple, but it's really good!
If they are the canned sliced potatoes you can try this. I used to make this. I had forgotten. Put in pan, add a little onion, pepper, salt, if needed, butter, and milk or cream. Heat low until bubbly. Make a roux of flour and milk, add slowly, stirring continuously until thickened. Pour into serving bowl, sprinkle a little paprika on top. It's really good. You can add other things to it if you wish or different seasons. Whatever you like.
Yes i saw a really good one. here it is
COMPANY POTATOES
4 CUPS COOKED POTATOES,CUBED
1 CAN CREAM OF CHICKEN SOUP
1(4OZ)PKG GRATED CHEDDAR CHESSE
1/4CUP. ONION,CHOPPED
1TBSP.LEMON JUICE
1TSP.SALT
1/4 TSP.PEPPER
BREAD CRUMBS FOR TOPPING
MIX TOGETHER AND POUR INTO CASSEROLE DISH. TOP WITH BUTTERED BREAD CRUMBS. BAKE FOR 30 TO 40 MINUTES AT 350
THIS IS A DELICIOUS ACCOMPANIMENT TO HAM OR BEEF. VERY GOOD!!!!
they are great for breakfast fried potatoes, I use butter, pepper and cajun spice, with a little seasoning salt, and they cook a lot faster than regular potatoes.
Any one have Creamy Potato Soup Recipes?
My Mom want a creamy potato soup recipie, she want to know how to make homeade, so if any one knows how to make it could you please tell me how. ThanksAny one have Creamy Potato Soup Recipes?
I have the best recipe for potato soup and it's really easy, too! First, peal and cube about 8-10 good size, russet potatoes. Boil them in water, with a little salt for taste, until just fork tender. Drain them, leaving a little bit of water in the pot. Mash them up with a fork. Do not make them too soupy, leave a few lumps in them (makes the soup better). Add whole milk to the pot until it covers the potatoes, about 4-6 cups (you want to add quite a bit of milk, because this will be your only liquid to the potato soup). Next, add1 1/2 sticks Parkay butter, salt and pepper to taste and 2 chicken bouillon cubes. Bring to a boil. Make sure you stir often, because the milk will burn. While this mixture comes to a boil, slice thinly a box of Velveeta cheese (a large box). When mixture boils, add the sliced cheese and stir until the cheese melts. I promise you, this soup is heavenly. You can adjust the amount of cheese, butter salt, pepper and milk to your taste. Enjoy!Any one have Creamy Potato Soup Recipes?
Mix cream with potato or visit walmart.
';Irish Potato Soup'; - 4 servings
2 tbsp. butter or margarine
1 large onion; finely chopped
1/8 tsp. thyme leaves; crushed
4 medium potatoes; cubed
1cup water
1 tsp. salt
3 cups milk
Chopped parsley
1) In 3-quart saucepan over medium-high heat, in hot butter, cook onion with thyme until onion is tender.
2) Stir in potatoes, water and salt; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until potatoes are fork-tender.
3) With electric mixer at low speed, beat mixture until smooth. Gradually add milk, stirring constantly. Over low heat, heat just to boiling, about 10 minutes, stirring occasionally.
4) To serve: Ladle soup into bowls; garnish with chopped parsley. Yields 5 cups.
';Creamy Potato Soup'; - 4 servings
2 tbsp. butter or margarine
2 tbsp. finely chopped onion
1 1/2 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
3 1/2 cups milk
1 1/3 cups instant mashed potato puffs (dry)
Heat all but potato puffs to scalding. Stir in potato puffs; continue cooking until smooth, stirring constantly. (Soup should be consistency of heavy cream.) If desired, garnish each serving with paprika and parsley.
here's my recipe
in a large pot - drop 2 tbsp olive oil or butter or margarine
coarsly chop one medium onion and place in the pot
saute the onion until soft
OPTIONAL - chop up 2 stalks of celery and add with the onion and saute
OPTIONAL - chop up 1 cup of mushrooms and add with onion and saute
throw in 4 cups of chicken broth - either homemade, canned or 4 cups of water mixed with 1/4 cup of powdered chicken stock.
throw in your leftover mashed potatoes (about 4 - 6 cups or so)
use a broad spoon or your masher to break up the potatoes evenly.
you can add a can of cream of mushrrom or cream of chicken soup is you want it more creamy
OPTIONAL - add chopped up cooked sausage
OPTIONAL - add a can of kernel corn or 2 cups of frozen corn
OPTIONAL - add peas if you like them
This is the simplest soup in the world and practically fool proof.
You can make it in any combination you like or don't add what you don't like. It's always delcious.
you may want to salt to taste, but I never do - there is plenty of salt in the broth.
The only thing you need to watch is the heat. Make sure you have the stove on medium heat while sauteing, then turn it down for the rest and stir the soup to prevent sticking.
enjoy.
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Creamy Potato Soup
Ingredients
6 medium sized baking potatoes
陆 cup instant potato flakes
3 cups reduced fat milk (2% or 1% works well)
2 tsp. basil
2 ham flavored bullion cubes
4 cups water
Directions
Cut potatoes into slices no bigger than 1 inch in diameter.
Place potatoes in a pot with water and milk.
Simmer until potatoes are soft.
Add the potato flakes, basil, and ham flavored bullion cubes to the potato mixture.
Continue to simmer until liquid is creamy in consistency.
Machine Shed Baked Potato Soup
A Machine Shed Restaurant Favorite
INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions
PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Saut茅 bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
!
The best way, is cut up the potatos or whatever, boil them till there edible. Add milk, butter, and cornstarch to thickin it up. i add bacon to mine (fried of course) and also you can add vegies like celery if your trying to be healthy Also add spices/herbs to taste sorry i cant tell you how much of what of everything, i cook by taste. I havnt had tater sopup for in ever im cooking that for dinner tomorrow lol thanks!
CREAMY POTATO SOUP
10 med. potatoes, diced
1 can cream of celery soup
1/2 lg. onion (quartered and thinly sliced)
4 to 6 slices bacon (fried and cut up)
2 c. hot milk
1/4 stick butter
White pepper to taste
Salt to taste
Thyme (to taste, use only ground - no flakes)
Celery salt to taste
Diced celery (optional)
Place diced potatoes in pot; add only enough cold water to cover; cook on low until soft; remove from heat but do not drain. Fry bacon; drain but retain drippings. Saute onion (and celery) in butter; add cut up bacon, seasonings (and strained bacon drippings for flavor if desired); simmer. (To retain creamy white soup color, do not let mixture turn brown or burn). Slightly mash cooked potatoes; add onion mixture; combine milk with soup then add to potatoes. Simmer for 1/2 to 1 hour or until soup is mushy and potatoes are soft. Stir often. (Sprinkle with flour if too thin; add more milk if too thick). Serve with hard bread.
Old Family Recipe
Cube 6 to 8 cups potatoes, slice 2 cups carrots boil them together until potatoes are soft. While potatoes and carrots are boiling cook 1 pound of bacon. Sautee 2 cups celery and one medium one in 2 tablespoons of the bacon grease until celery is soft. Drain potatoes and carrots add the celery and onions. Add 2 cups milk and 2 cups half %26amp; half. Chop up bacon add to soup and add 2 cups chopped ham (optional). To thicken soup add instant potato flakes. Salt and pepper to taste.
Served with cornbread or crackers.
I have the best recipe for potato soup and it's really easy, too! First, peal and cube about 8-10 good size, russet potatoes. Boil them in water, with a little salt for taste, until just fork tender. Drain them, leaving a little bit of water in the pot. Mash them up with a fork. Do not make them too soupy, leave a few lumps in them (makes the soup better). Add whole milk to the pot until it covers the potatoes, about 4-6 cups (you want to add quite a bit of milk, because this will be your only liquid to the potato soup). Next, add1 1/2 sticks Parkay butter, salt and pepper to taste and 2 chicken bouillon cubes. Bring to a boil. Make sure you stir often, because the milk will burn. While this mixture comes to a boil, slice thinly a box of Velveeta cheese (a large box). When mixture boils, add the sliced cheese and stir until the cheese melts. I promise you, this soup is heavenly. You can adjust the amount of cheese, butter salt, pepper and milk to your taste. Enjoy!Any one have Creamy Potato Soup Recipes?
Mix cream with potato or visit walmart.
';Irish Potato Soup'; - 4 servings
2 tbsp. butter or margarine
1 large onion; finely chopped
1/8 tsp. thyme leaves; crushed
4 medium potatoes; cubed
1cup water
1 tsp. salt
3 cups milk
Chopped parsley
1) In 3-quart saucepan over medium-high heat, in hot butter, cook onion with thyme until onion is tender.
2) Stir in potatoes, water and salt; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until potatoes are fork-tender.
3) With electric mixer at low speed, beat mixture until smooth. Gradually add milk, stirring constantly. Over low heat, heat just to boiling, about 10 minutes, stirring occasionally.
4) To serve: Ladle soup into bowls; garnish with chopped parsley. Yields 5 cups.
';Creamy Potato Soup'; - 4 servings
2 tbsp. butter or margarine
2 tbsp. finely chopped onion
1 1/2 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
3 1/2 cups milk
1 1/3 cups instant mashed potato puffs (dry)
Heat all but potato puffs to scalding. Stir in potato puffs; continue cooking until smooth, stirring constantly. (Soup should be consistency of heavy cream.) If desired, garnish each serving with paprika and parsley.
here's my recipe
in a large pot - drop 2 tbsp olive oil or butter or margarine
coarsly chop one medium onion and place in the pot
saute the onion until soft
OPTIONAL - chop up 2 stalks of celery and add with the onion and saute
OPTIONAL - chop up 1 cup of mushrooms and add with onion and saute
throw in 4 cups of chicken broth - either homemade, canned or 4 cups of water mixed with 1/4 cup of powdered chicken stock.
throw in your leftover mashed potatoes (about 4 - 6 cups or so)
use a broad spoon or your masher to break up the potatoes evenly.
you can add a can of cream of mushrrom or cream of chicken soup is you want it more creamy
OPTIONAL - add chopped up cooked sausage
OPTIONAL - add a can of kernel corn or 2 cups of frozen corn
OPTIONAL - add peas if you like them
This is the simplest soup in the world and practically fool proof.
You can make it in any combination you like or don't add what you don't like. It's always delcious.
you may want to salt to taste, but I never do - there is plenty of salt in the broth.
The only thing you need to watch is the heat. Make sure you have the stove on medium heat while sauteing, then turn it down for the rest and stir the soup to prevent sticking.
enjoy.
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Creamy Potato Soup
Ingredients
6 medium sized baking potatoes
陆 cup instant potato flakes
3 cups reduced fat milk (2% or 1% works well)
2 tsp. basil
2 ham flavored bullion cubes
4 cups water
Directions
Cut potatoes into slices no bigger than 1 inch in diameter.
Place potatoes in a pot with water and milk.
Simmer until potatoes are soft.
Add the potato flakes, basil, and ham flavored bullion cubes to the potato mixture.
Continue to simmer until liquid is creamy in consistency.
Machine Shed Baked Potato Soup
A Machine Shed Restaurant Favorite
INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions
PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Saut茅 bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
!
The best way, is cut up the potatos or whatever, boil them till there edible. Add milk, butter, and cornstarch to thickin it up. i add bacon to mine (fried of course) and also you can add vegies like celery if your trying to be healthy Also add spices/herbs to taste sorry i cant tell you how much of what of everything, i cook by taste. I havnt had tater sopup for in ever im cooking that for dinner tomorrow lol thanks!
CREAMY POTATO SOUP
10 med. potatoes, diced
1 can cream of celery soup
1/2 lg. onion (quartered and thinly sliced)
4 to 6 slices bacon (fried and cut up)
2 c. hot milk
1/4 stick butter
White pepper to taste
Salt to taste
Thyme (to taste, use only ground - no flakes)
Celery salt to taste
Diced celery (optional)
Place diced potatoes in pot; add only enough cold water to cover; cook on low until soft; remove from heat but do not drain. Fry bacon; drain but retain drippings. Saute onion (and celery) in butter; add cut up bacon, seasonings (and strained bacon drippings for flavor if desired); simmer. (To retain creamy white soup color, do not let mixture turn brown or burn). Slightly mash cooked potatoes; add onion mixture; combine milk with soup then add to potatoes. Simmer for 1/2 to 1 hour or until soup is mushy and potatoes are soft. Stir often. (Sprinkle with flour if too thin; add more milk if too thick). Serve with hard bread.
Old Family Recipe
Cube 6 to 8 cups potatoes, slice 2 cups carrots boil them together until potatoes are soft. While potatoes and carrots are boiling cook 1 pound of bacon. Sautee 2 cups celery and one medium one in 2 tablespoons of the bacon grease until celery is soft. Drain potatoes and carrots add the celery and onions. Add 2 cups milk and 2 cups half %26amp; half. Chop up bacon add to soup and add 2 cups chopped ham (optional). To thicken soup add instant potato flakes. Salt and pepper to taste.
Served with cornbread or crackers.
Cheesy potato recipes?
CHEESY POTATOES
8 medium potatoes
1 stick butter
1/2 cup sour cream
1 1/2 cup shredded cheese
1 cup chopped cooked bacon
Peel and cut potatoes. Boil in salted water until tender. Drain and mash.
Mix in butter. Mix in sour cream and 3/4 cup of bacon, and 1 cup of the cheese.
Spread potatoes in caserole dish. Sprinkle with remaning cheese and bacon.
Bake in 350 degree oven for 20 minutes.
CHEESY CORN AND POTATO CASSEROLE
2 cans corn
1 can cream style corn
2 large potatoes, chopped in 1/2 inch cubes and parboiled or
2 cans cubed new patatoes
1 can cream of mushroom soup mixed with can milk
1 cup finely grated cheddar cheese
1/4 cup finely grated Parmesan cheese
2 cups French fried onions
salt and pepper to taste
Mix the 3 cans corn with the soup, milk and potatoes until all is coated with mixture. Add 1 cup French fried onions and most of the cheeses. Set aside a bit for garnish on the top of casserole. Add salt and pepper to taste.
Bake at 325掳F in 9x13x2 glass or metal pan for 20 minutes. Sprinkle remaining French fried onions and cheeses on top and bake another 10 minutes.
Delicious and easy, everyone will think it took forever!Cheesy potato recipes?
This is soooo easy...
Peel about seven potatoes and cut them into cubes about twice the size of dice-does not have to be exact. Boil until fork can barely get thru potato pieces and drain. Put back in pot and turn heat on low and add about 1 and 1/2 cup cubed Velveeta, plus 1/2 stick of butter, plus 1/2 cup of milk, if not more. Cook over low heat until everything is melted and potatoes are done. I add seasoned salt and pepper, plus a bit of onion salt. Tweek recipe as needed.Cheesy potato recipes?
ruffles and cheese dip
Oven Potatoes
Ingredients
4 large sliced baking potatoes
3 - 4 Tbsp. olive oil
2 Tbsp. Spinach %26amp; Herb Dip Mix
8 oz. shredded cheddar cheese
Directions
Combine first 3 ingredients; pour into a 9 x 13 baking pan. Bake at 350掳 for 45 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
http://tastefullysimple.com/web/dgoodacr鈥?/a>
OK here is one of my favorite recipes of all time -- twice baked potatoes. If you are serving them as a side dish you only need 1/2 a potato per person. They are excellent with spice rubbed skirt steak and salad. These are very cheesy and worth the effort of all the ingredients:
Take 2 large baking potatoes and wash thoroughly. Leave them wet and put them in a pre-heated 400 degree oven - the water will make the skin crispier. You can also spray the potatoes halfway through with a spritzer. Bake for an hour. DO NOT SHUT OFF OVEN. Cool for 10 minutes, then cut lengthwise. Scoop out the innards leaving about 1/4 inch in the potato shell and put the potato insides in a bowl. Put the potato shells back in the oven for 10 minutes. Remove to a cooling rack. Set oven to broil.
Smash potates in the bowl with a fork - do not use a mixer or blender. Melt 2 tablespoons of butter or margarine. Fry up 1/4 of a chopped onion and 2-4 chopped scallions. Add to mashed potatoes. Also add one finely chopped chipotle pepper in adobo sauce (they come in little cans in the Mexican section of the supermarket), 1/4 cup sour cream, 3 tablespoons cream cheese, 1/2 cup cheddar cheese, 1 tablespoon chopped parsley or cilantro. Mash together with a fork and add a little milk if you want a smoother texture. Salt and pepper to taste.
Spoon back into the potato shells and broil for 10-15 minutes until golden %26amp; crispy on top. You can make them ahead of time up until the broiling part, but it's best to make them within a day or so.
Hmmmmmm.My Favorite!
Stuffed shrimp potatoes. You just prepare baked potatoes as you normally do. After they are ready you need split it and take out all the filling from each potato. Mix in your shrimp (or anything else you'd like....maybe bacon bits), butter, and a sprinkle of salt.
After than stuff the potato skins with your mix, sprinkle some shredded cheese on top of each one, and bake them only long enough to melt the cheese (at about 350 degrees).
Yummy!
8 medium potatoes
1 stick butter
1/2 cup sour cream
1 1/2 cup shredded cheese
1 cup chopped cooked bacon
Peel and cut potatoes. Boil in salted water until tender. Drain and mash.
Mix in butter. Mix in sour cream and 3/4 cup of bacon, and 1 cup of the cheese.
Spread potatoes in caserole dish. Sprinkle with remaning cheese and bacon.
Bake in 350 degree oven for 20 minutes.
CHEESY CORN AND POTATO CASSEROLE
2 cans corn
1 can cream style corn
2 large potatoes, chopped in 1/2 inch cubes and parboiled or
2 cans cubed new patatoes
1 can cream of mushroom soup mixed with can milk
1 cup finely grated cheddar cheese
1/4 cup finely grated Parmesan cheese
2 cups French fried onions
salt and pepper to taste
Mix the 3 cans corn with the soup, milk and potatoes until all is coated with mixture. Add 1 cup French fried onions and most of the cheeses. Set aside a bit for garnish on the top of casserole. Add salt and pepper to taste.
Bake at 325掳F in 9x13x2 glass or metal pan for 20 minutes. Sprinkle remaining French fried onions and cheeses on top and bake another 10 minutes.
Delicious and easy, everyone will think it took forever!Cheesy potato recipes?
This is soooo easy...
Peel about seven potatoes and cut them into cubes about twice the size of dice-does not have to be exact. Boil until fork can barely get thru potato pieces and drain. Put back in pot and turn heat on low and add about 1 and 1/2 cup cubed Velveeta, plus 1/2 stick of butter, plus 1/2 cup of milk, if not more. Cook over low heat until everything is melted and potatoes are done. I add seasoned salt and pepper, plus a bit of onion salt. Tweek recipe as needed.Cheesy potato recipes?
ruffles and cheese dip
Oven Potatoes
Ingredients
4 large sliced baking potatoes
3 - 4 Tbsp. olive oil
2 Tbsp. Spinach %26amp; Herb Dip Mix
8 oz. shredded cheddar cheese
Directions
Combine first 3 ingredients; pour into a 9 x 13 baking pan. Bake at 350掳 for 45 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
http://tastefullysimple.com/web/dgoodacr鈥?/a>
OK here is one of my favorite recipes of all time -- twice baked potatoes. If you are serving them as a side dish you only need 1/2 a potato per person. They are excellent with spice rubbed skirt steak and salad. These are very cheesy and worth the effort of all the ingredients:
Take 2 large baking potatoes and wash thoroughly. Leave them wet and put them in a pre-heated 400 degree oven - the water will make the skin crispier. You can also spray the potatoes halfway through with a spritzer. Bake for an hour. DO NOT SHUT OFF OVEN. Cool for 10 minutes, then cut lengthwise. Scoop out the innards leaving about 1/4 inch in the potato shell and put the potato insides in a bowl. Put the potato shells back in the oven for 10 minutes. Remove to a cooling rack. Set oven to broil.
Smash potates in the bowl with a fork - do not use a mixer or blender. Melt 2 tablespoons of butter or margarine. Fry up 1/4 of a chopped onion and 2-4 chopped scallions. Add to mashed potatoes. Also add one finely chopped chipotle pepper in adobo sauce (they come in little cans in the Mexican section of the supermarket), 1/4 cup sour cream, 3 tablespoons cream cheese, 1/2 cup cheddar cheese, 1 tablespoon chopped parsley or cilantro. Mash together with a fork and add a little milk if you want a smoother texture. Salt and pepper to taste.
Spoon back into the potato shells and broil for 10-15 minutes until golden %26amp; crispy on top. You can make them ahead of time up until the broiling part, but it's best to make them within a day or so.
Hmmmmmm.My Favorite!
Stuffed shrimp potatoes. You just prepare baked potatoes as you normally do. After they are ready you need split it and take out all the filling from each potato. Mix in your shrimp (or anything else you'd like....maybe bacon bits), butter, and a sprinkle of salt.
After than stuff the potato skins with your mix, sprinkle some shredded cheese on top of each one, and bake them only long enough to melt the cheese (at about 350 degrees).
Yummy!
Any Recipes For Potato Wheat Bread?
I have a source for you on this and hope it helps :)Any Recipes For Potato Wheat Bread?
Bread Machine:
Potato Mixture:
3/4 C. water
1/2 C. chopped peeled potato
1/3 C. dairy sour cream
Milk
Dough:
1 T. butter
1 t. salt
3 1/2 C. bread flour
4 t. snipped chives (dried or fresh)
1 T. sugar
1 1/2 t. bread machine yeast
For Potato Mixture:
In a small saucepan, combine water and potato. Bring to boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add sour cream and enough milk to make 1 1/3 cups.
For Dough:
Add potato mixture and dough ingredients to bread machine pan in the order suggested by manufacturer, treating potato mixture as liquid.
Recommended Cycle:
Basic/white bread cycle; medium/normal color setting.
...............................
Typical recipie, ie no machine:
1 potato, peeled and diced
1 1/2 cups water
2 (.25 ounce) packages active dry yeast
6 1/2 cups all-purpose flour
3 tablespoons white sugar
2 tablespoons shortening
1 tablespoon salt
2 tablespoons all-purpose flour
DIRECTIONS:
In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt.
Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.
Bread Machine:
Potato Mixture:
3/4 C. water
1/2 C. chopped peeled potato
1/3 C. dairy sour cream
Milk
Dough:
1 T. butter
1 t. salt
3 1/2 C. bread flour
4 t. snipped chives (dried or fresh)
1 T. sugar
1 1/2 t. bread machine yeast
For Potato Mixture:
In a small saucepan, combine water and potato. Bring to boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add sour cream and enough milk to make 1 1/3 cups.
For Dough:
Add potato mixture and dough ingredients to bread machine pan in the order suggested by manufacturer, treating potato mixture as liquid.
Recommended Cycle:
Basic/white bread cycle; medium/normal color setting.
...............................
Typical recipie, ie no machine:
1 potato, peeled and diced
1 1/2 cups water
2 (.25 ounce) packages active dry yeast
6 1/2 cups all-purpose flour
3 tablespoons white sugar
2 tablespoons shortening
1 tablespoon salt
2 tablespoons all-purpose flour
DIRECTIONS:
In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt.
Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.
Does anyone have any good recipes for cooking potato gnocchi?
I have never cooked gnocchi before, I was thinking of making a tomato sauce to pour over it but it sounds a bit boring.
Does anyone have any better ideas?
Thank youDoes anyone have any good recipes for cooking potato gnocchi?
I know they can sound boring but that's the way Italians cook them!! When I went to Milan I ate them in a restaurant and they just had tomato sauce and Parmesan cheese in powder. I would suggest you to make them a bit more tasteful by boiling the gnocchi and then in another pan pour a bit of olive oil, cut a little bit of garlic in tiny bits, fry the garlic in the pan till it is getting a bit brown, then add the gnocchi, the tomato sauce, oregano spice ( great for pasta) and then the Parmesan cheese...and ready to eat!!! simply lovely!! I hope you like it!Does anyone have any good recipes for cooking potato gnocchi?
boil it. top with speghetti sauce or better yet try garlic buttter with some minced onion mmmmmm......
Ingredients
For the gnocchi:
1 potato, peeled and cubed
30g/1oz plain flour
salt and freshly ground black pepper
For the sauce:
150ml/录 pint cream
陆 lemon, juice only
85g/3oz ricotta
30g/1oz fresh chervil, chopped
Method
1. Bring some water to the boil in two medium saucepans.
2. Preheat a small saucepan.
3. Place the potato in one of the saucepans. Boil until soft.
4. Drain the potato and mash by pushing it through a potato ricer.
5. Mix the resulting mash with the flour. Season then roll the mixture into the shape of a sausage.
6. Cut the potato sausage into 2.5cm/1in rounds.
7. Drop the rounds into the second pan of water. When the rounds rise to the surface, remove from the water and place in a serving bowl.
8. Heat the cream in the small saucepan.
9. Add the lemon juice. Turn up the heat to reduce and thicken the sauce.
10. Add the ricotta and chervil and heat through for 2 minutes.
11. Pour the sauce over the gnocchi and serve.
Does anyone have any better ideas?
Thank youDoes anyone have any good recipes for cooking potato gnocchi?
I know they can sound boring but that's the way Italians cook them!! When I went to Milan I ate them in a restaurant and they just had tomato sauce and Parmesan cheese in powder. I would suggest you to make them a bit more tasteful by boiling the gnocchi and then in another pan pour a bit of olive oil, cut a little bit of garlic in tiny bits, fry the garlic in the pan till it is getting a bit brown, then add the gnocchi, the tomato sauce, oregano spice ( great for pasta) and then the Parmesan cheese...and ready to eat!!! simply lovely!! I hope you like it!Does anyone have any good recipes for cooking potato gnocchi?
boil it. top with speghetti sauce or better yet try garlic buttter with some minced onion mmmmmm......
Ingredients
For the gnocchi:
1 potato, peeled and cubed
30g/1oz plain flour
salt and freshly ground black pepper
For the sauce:
150ml/录 pint cream
陆 lemon, juice only
85g/3oz ricotta
30g/1oz fresh chervil, chopped
Method
1. Bring some water to the boil in two medium saucepans.
2. Preheat a small saucepan.
3. Place the potato in one of the saucepans. Boil until soft.
4. Drain the potato and mash by pushing it through a potato ricer.
5. Mix the resulting mash with the flour. Season then roll the mixture into the shape of a sausage.
6. Cut the potato sausage into 2.5cm/1in rounds.
7. Drop the rounds into the second pan of water. When the rounds rise to the surface, remove from the water and place in a serving bowl.
8. Heat the cream in the small saucepan.
9. Add the lemon juice. Turn up the heat to reduce and thicken the sauce.
10. Add the ricotta and chervil and heat through for 2 minutes.
11. Pour the sauce over the gnocchi and serve.
Potato casserole recipes wanted, no cheese please or scalloped. I already have scalloped potatoes.?
7-8 potatoes, peeled and cubed small to mid size
2 packs of Lipton Onion Soup Mix
1 stick of margarine or butter
preheat oven to 375
place potatoes, then soup mix in dish (stir up) and cut up butter in slices and place on top of the potato/soup mix evenly
stir at least once during baking
bake for 1 hour or until potatoes are tender
stir and let set for 10 minutes before servingPotato casserole recipes wanted, no cheese please or scalloped. I already have scalloped potatoes.?
POTATO CASSEROLE
INGREDIENTS:
3 pounds potatoes, peeled %26amp; quartered
1 1/2 sticks butter (6 ounces)
2 small (3 oz) packages cream cheese, softened
1 cup shredded Cheddar cheese
1 jar (2 oz) chopped pimiento, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup milk
1 teaspoon salt
PREPARATION:
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish.
Bake at 350掳 for 30 to 40 minutes, or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.Potato casserole recipes wanted, no cheese please or scalloped. I already have scalloped potatoes.?
Baked Potato Casserole:
6 large Yukon Gold Potatoes
1 box organic chicken broth
1 8 oz container of sour cream
1 bunch green onions
1/4 cup butter or margarine
1 package shredded sharp cheddar cheese
1 tsp kosher salt
1/2 tsp fresh ground pepper
1/2 tsp garlic powder
Cut potatoes and boil in Chicken Broth until fork tender. Drain and mix with chopped green onions, butter, sour cream and salt and pepper. Blend in half of the cheese and place in baking dish. Top with remaining cheese, cover, and bake at 350 degrees for 45 minutes.
try this one...
Potato Spinach Sausage Casserole Recipe
1 1/2 Tablespoons unsalted butter, plus extra to grease the baking dish
2 teaspoons of olive oil
8 oz fresh spinach, washed, dried, and stemmed
1/2 lb of Italian sausage (we like 1/2 sweet and 1/2 hot Italian sausage), broken out of casing into small pieces
1 large red onion (about 3/4 lb), peeled and sliced thin
1 small garlic clove, minced
1 1/2 pounds russet potatoes (about 3 medium sized potatoes), peeled and cut into 1-inch chuncks
1/4 cup heavy cream
2 Tablespoons chicken broth
1 Tablespoon cider vinegar
dash of nutmeg
3/8 teaspoon of salt
1/4 teaspoon pepper
1 cup of shredded Gruyere or Swiss cheese
1 Preheat oven to 400掳F. Butter a 6x9 or 8x8 inch baking dish.
2 Heat one of the teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop the spinach.
3 Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining oil in skillet and add onions, cooking until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.
4 Meanwhile, place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into the pot, and mash with butter, cream, broth, vinegar, nutmeg, salt and pepper. Stir in spinach and 1/2 cup of the cheese.
5 Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.
Serves 4.Cell phone call
2 packs of Lipton Onion Soup Mix
1 stick of margarine or butter
preheat oven to 375
place potatoes, then soup mix in dish (stir up) and cut up butter in slices and place on top of the potato/soup mix evenly
stir at least once during baking
bake for 1 hour or until potatoes are tender
stir and let set for 10 minutes before servingPotato casserole recipes wanted, no cheese please or scalloped. I already have scalloped potatoes.?
POTATO CASSEROLE
INGREDIENTS:
3 pounds potatoes, peeled %26amp; quartered
1 1/2 sticks butter (6 ounces)
2 small (3 oz) packages cream cheese, softened
1 cup shredded Cheddar cheese
1 jar (2 oz) chopped pimiento, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup milk
1 teaspoon salt
PREPARATION:
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish.
Bake at 350掳 for 30 to 40 minutes, or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.Potato casserole recipes wanted, no cheese please or scalloped. I already have scalloped potatoes.?
Baked Potato Casserole:
6 large Yukon Gold Potatoes
1 box organic chicken broth
1 8 oz container of sour cream
1 bunch green onions
1/4 cup butter or margarine
1 package shredded sharp cheddar cheese
1 tsp kosher salt
1/2 tsp fresh ground pepper
1/2 tsp garlic powder
Cut potatoes and boil in Chicken Broth until fork tender. Drain and mix with chopped green onions, butter, sour cream and salt and pepper. Blend in half of the cheese and place in baking dish. Top with remaining cheese, cover, and bake at 350 degrees for 45 minutes.
try this one...
Potato Spinach Sausage Casserole Recipe
1 1/2 Tablespoons unsalted butter, plus extra to grease the baking dish
2 teaspoons of olive oil
8 oz fresh spinach, washed, dried, and stemmed
1/2 lb of Italian sausage (we like 1/2 sweet and 1/2 hot Italian sausage), broken out of casing into small pieces
1 large red onion (about 3/4 lb), peeled and sliced thin
1 small garlic clove, minced
1 1/2 pounds russet potatoes (about 3 medium sized potatoes), peeled and cut into 1-inch chuncks
1/4 cup heavy cream
2 Tablespoons chicken broth
1 Tablespoon cider vinegar
dash of nutmeg
3/8 teaspoon of salt
1/4 teaspoon pepper
1 cup of shredded Gruyere or Swiss cheese
1 Preheat oven to 400掳F. Butter a 6x9 or 8x8 inch baking dish.
2 Heat one of the teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop the spinach.
3 Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining oil in skillet and add onions, cooking until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.
4 Meanwhile, place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into the pot, and mash with butter, cream, broth, vinegar, nutmeg, salt and pepper. Stir in spinach and 1/2 cup of the cheese.
5 Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.
Serves 4.
What are some good, easy recipes for potato gnocchi?
The best and easiest way to do make it is to mix your flour, egg, salt and potato together untill you have a firm ball. Take a little peice at a time and roll it into a little ball and run it down the back of a fork to give it its pattern. It should also be tubed shaped by then. Make sure the gnocchi dont stick to each other after you roll them. Put them in boiling water and when they float to the top they should be done. Strain off excess water.
The recipe for this is:
2lb of potatos.
2 cups flour
1 beaten egg
Salt to taste.What are some good, easy recipes for potato gnocchi?
Really? Can't you buy them already made?What are some good, easy recipes for potato gnocchi?
http://www.recipelink.com/mf/31/7399
Best wishes
This is a pretty acurate recipe
3 medium russet potatoes (1 3/4 pounds total)
1 large egg yolk
2 cups unbleached all-purpose flour (or more as needed)
1/4 cup grated Parmesan
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
Pierce the potatoes a few times with a sharp paring knife and put them in the oven.
Bake potatoes until tender and cooked through, about 40 minutes.
When cool enough to handle (the hotter the potatoes, the lighter the gnocchi), peel potatoes and pass them through a ricer, if you don鈥檛 have a ricer you can use an ordinary masher.
Spread the potatoes on a baking sheet and let cool completely.
Once potatoes are cooled, gather them into a mound on a cutting board and form a well in the centre.
Put the egg yolk into the well and begin kneading the potato and egg together with both hands, gradually adding the grated Parmesan and enough of the flour to form a smooth but slightly sticky dough.
Keep in mind that the longer the dough is kneaded, the more flour it will require and the heavier it will become.
Roll the dough into finger thick strips and cut into 1/2-inch pieces.
Sprinkle the pieces lightly with flour.
Using the tines of a fork and the tip of your thumb take one segment and roll it downward toward the tips of the tines. This action will give your dumpling a deep indentation on one side and a ridged surface on the other.
Put the dumplings on a baking sheet lined with a floured kitchen towel.
Cook immediately or freeze.
To freeze the gnocchi, line a baking sheet with parchment paper. Spread a single layer of gnocchi on the parchment. Cover the layer of gnocchi with another sheet of parchment. Spread another layer of gnocchi on the parchment. Repeat with remaining gnocchi, finishing with a layer of parchment paper. Then wrap tightly with plastic wrap and freeze.
Assembly
Bring 6 quarts salted water to a rigorous boil.
Add the gnocchi, stirring gently and continuously with a wooden spoon.
Cook the gnocchi until they rise to the surface, about 1 minute.
After they rise to the surface continue cooking them for an additional minute.
Remove the gnocchi from the water with a slotted spoon or a skimmer, and transfer to the saucepan with the sauce.
Stir until the gnocchi are covered with the sauce.
Plate and garnish with freshly grated Parmesan, cubed smoked mozzarella and the shredded basil.
The recipe for this is:
2lb of potatos.
2 cups flour
1 beaten egg
Salt to taste.What are some good, easy recipes for potato gnocchi?
Really? Can't you buy them already made?What are some good, easy recipes for potato gnocchi?
http://www.recipelink.com/mf/31/7399
Best wishes
This is a pretty acurate recipe
3 medium russet potatoes (1 3/4 pounds total)
1 large egg yolk
2 cups unbleached all-purpose flour (or more as needed)
1/4 cup grated Parmesan
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper.
Pierce the potatoes a few times with a sharp paring knife and put them in the oven.
Bake potatoes until tender and cooked through, about 40 minutes.
When cool enough to handle (the hotter the potatoes, the lighter the gnocchi), peel potatoes and pass them through a ricer, if you don鈥檛 have a ricer you can use an ordinary masher.
Spread the potatoes on a baking sheet and let cool completely.
Once potatoes are cooled, gather them into a mound on a cutting board and form a well in the centre.
Put the egg yolk into the well and begin kneading the potato and egg together with both hands, gradually adding the grated Parmesan and enough of the flour to form a smooth but slightly sticky dough.
Keep in mind that the longer the dough is kneaded, the more flour it will require and the heavier it will become.
Roll the dough into finger thick strips and cut into 1/2-inch pieces.
Sprinkle the pieces lightly with flour.
Using the tines of a fork and the tip of your thumb take one segment and roll it downward toward the tips of the tines. This action will give your dumpling a deep indentation on one side and a ridged surface on the other.
Put the dumplings on a baking sheet lined with a floured kitchen towel.
Cook immediately or freeze.
To freeze the gnocchi, line a baking sheet with parchment paper. Spread a single layer of gnocchi on the parchment. Cover the layer of gnocchi with another sheet of parchment. Spread another layer of gnocchi on the parchment. Repeat with remaining gnocchi, finishing with a layer of parchment paper. Then wrap tightly with plastic wrap and freeze.
Assembly
Bring 6 quarts salted water to a rigorous boil.
Add the gnocchi, stirring gently and continuously with a wooden spoon.
Cook the gnocchi until they rise to the surface, about 1 minute.
After they rise to the surface continue cooking them for an additional minute.
Remove the gnocchi from the water with a slotted spoon or a skimmer, and transfer to the saucepan with the sauce.
Stir until the gnocchi are covered with the sauce.
Plate and garnish with freshly grated Parmesan, cubed smoked mozzarella and the shredded basil.
Good Crock Pot potato recipes?
CHEESY SCALLOPED POTATOES
10 large potatoes, thinly sliced
2 large onions, chopped
2 cans cheddar cheese soup, condensed
1 cup milk
In a small bowl, combine soup with milk. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients. Placed in base. Cover and cook on low for 6-8 hours, high for 3-4 hours or auto for 5 hours.Good Crock Pot potato recipes?
Cheesey Potatoes
4 cups frozen diced potatoes
1 can cream of mushroom soup OR cream of chicken soup
2 Tbsp. butter
1 tsp. dried minced onion
8 oz. Velveeta, diced
dash of pepper
Spray crockpot with cooking spray. Pour in frozen potatoes. If time is short, you can warm the potatoes in the microwave until they are hot (3-4 minutes?) and then add them. Sprinkle potatoes with onion and dot with butter and diced Velveeta. Pour soup over all and sprinkle with pepper. Cook 4-6 hours on low. Serve warm with hugs.Good Crock Pot potato recipes?
This is my favorite crockpot recipe, and it's my own. It is very good. A friend once told me that I should try to market it!!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~
Green Bean Chowder
--------------------------------------鈥?br>
I envision eating this in a rustic-type bowl while sitting in front of the fireplace in a log cabin on a cold winters day! This is very easy to make and most of the ingredients you will most likely have on hand. I'm just not sure if you would consider this a chowder though. I use a 5-qt crockpot when making this.
Makes: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 6-7 hours
Ready In: 7.5 hours
Servings:
--------------------------------------鈥?br>
INGREDIENTS:
2 cups ham; diced into bite size pieces
4 potatoes; diced into bite size pieces
4 cups total frozen vegies; (green beans, peas, carrots, snow peas, etc.)
1 large onion; cut how you like
garlic; how ever much you like
1 can cream of mushroom soup
4 TBSP milk
1 cup sour cream
1 cup water
basil, oregano, salt, pepper, etc.
1 28oz. can diced tomatoes with juice
--------------------------------------鈥?br>
DIRECTIONS:
Mix mushroom soup, milk, sour cream, water, and spices in LARGE bowl. (I only have a 5-qt crockpot so I had to mix it in my huge roasting pan! If you have a larger size, you should be able to mix it in the pot.) Then mix in ham, potatoes, vegies, onion, and garlic. Put into crockpot. Pour can of tomatoes with juice on top of other ingredients. Cook on low heat for about 6 - 7 hours.
Pork chops covered with cream of mushroom soup. Layer the pork chops in the crock pot, cover them with cream of mushroom soup. When these are done they are very tender and will just fall apart.
Coke pot roast
Put a pot roast in the crock pot and add a can of coke. Cover and cook, this makes the roast very tender.
10 large potatoes, thinly sliced
2 large onions, chopped
2 cans cheddar cheese soup, condensed
1 cup milk
In a small bowl, combine soup with milk. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients. Placed in base. Cover and cook on low for 6-8 hours, high for 3-4 hours or auto for 5 hours.Good Crock Pot potato recipes?
Cheesey Potatoes
4 cups frozen diced potatoes
1 can cream of mushroom soup OR cream of chicken soup
2 Tbsp. butter
1 tsp. dried minced onion
8 oz. Velveeta, diced
dash of pepper
Spray crockpot with cooking spray. Pour in frozen potatoes. If time is short, you can warm the potatoes in the microwave until they are hot (3-4 minutes?) and then add them. Sprinkle potatoes with onion and dot with butter and diced Velveeta. Pour soup over all and sprinkle with pepper. Cook 4-6 hours on low. Serve warm with hugs.Good Crock Pot potato recipes?
This is my favorite crockpot recipe, and it's my own. It is very good. A friend once told me that I should try to market it!!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~
Green Bean Chowder
--------------------------------------鈥?br>
I envision eating this in a rustic-type bowl while sitting in front of the fireplace in a log cabin on a cold winters day! This is very easy to make and most of the ingredients you will most likely have on hand. I'm just not sure if you would consider this a chowder though. I use a 5-qt crockpot when making this.
Makes: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 6-7 hours
Ready In: 7.5 hours
Servings:
--------------------------------------鈥?br>
INGREDIENTS:
2 cups ham; diced into bite size pieces
4 potatoes; diced into bite size pieces
4 cups total frozen vegies; (green beans, peas, carrots, snow peas, etc.)
1 large onion; cut how you like
garlic; how ever much you like
1 can cream of mushroom soup
4 TBSP milk
1 cup sour cream
1 cup water
basil, oregano, salt, pepper, etc.
1 28oz. can diced tomatoes with juice
--------------------------------------鈥?br>
DIRECTIONS:
Mix mushroom soup, milk, sour cream, water, and spices in LARGE bowl. (I only have a 5-qt crockpot so I had to mix it in my huge roasting pan! If you have a larger size, you should be able to mix it in the pot.) Then mix in ham, potatoes, vegies, onion, and garlic. Put into crockpot. Pour can of tomatoes with juice on top of other ingredients. Cook on low heat for about 6 - 7 hours.
Pork chops covered with cream of mushroom soup. Layer the pork chops in the crock pot, cover them with cream of mushroom soup. When these are done they are very tender and will just fall apart.
Coke pot roast
Put a pot roast in the crock pot and add a can of coke. Cover and cook, this makes the roast very tender.
Anyone got any good Sweet Potato recipes?
i'm after some yummy recipes for sweet potatoes or some different ideas on how to cook them and what dishes to serve them with.Anyone got any good Sweet Potato recipes?
Serve these as a side dish for dinner, or as a snack while watching TV.
Sweet Potato Steak Fries
Preheat oven to 450 degrees. Cut two 1 pound yams in half length-wise, then into into 4 to 6-inch slabs. Pour 1 tbsp. olive oil into a baking sheet and sprinkle with 1/2 tsp. of salt. Add the potatoes and toss in the oil and salt. Add 2 tsps. fresh thyme and 1/4 tsp. fresh rosemary, and 4-5 grinds of fresh pepper. Toss the potatoes again.
Bake for 15 minutes, then turn the slices over. Bake 10 more minutes, until browned and tender. Sprinkle with another 1/2 tsp. of salt and serve.
Yummy!Anyone got any good Sweet Potato recipes?
ok you know how you can put marshmellows on them wel something that i think might be good is if you put brown sugar pecans or amonds and chocolate on top instead of marshmelows
or sweet potatoe fries especialy if you put a little red peper on them aong with salt and sugar
Sometimes I slice them thin, lengthwise and fry them in oil and butter then sprinkle with cinnamon and sugar. This is real simple, fast and taste great with anything.
twice bake them and serve them with praline sauce.
have ya ever had sweet potato fries? cook them just like regular taters omm mmm good
Serve these as a side dish for dinner, or as a snack while watching TV.
Sweet Potato Steak Fries
Preheat oven to 450 degrees. Cut two 1 pound yams in half length-wise, then into into 4 to 6-inch slabs. Pour 1 tbsp. olive oil into a baking sheet and sprinkle with 1/2 tsp. of salt. Add the potatoes and toss in the oil and salt. Add 2 tsps. fresh thyme and 1/4 tsp. fresh rosemary, and 4-5 grinds of fresh pepper. Toss the potatoes again.
Bake for 15 minutes, then turn the slices over. Bake 10 more minutes, until browned and tender. Sprinkle with another 1/2 tsp. of salt and serve.
Yummy!Anyone got any good Sweet Potato recipes?
ok you know how you can put marshmellows on them wel something that i think might be good is if you put brown sugar pecans or amonds and chocolate on top instead of marshmelows
or sweet potatoe fries especialy if you put a little red peper on them aong with salt and sugar
Sometimes I slice them thin, lengthwise and fry them in oil and butter then sprinkle with cinnamon and sugar. This is real simple, fast and taste great with anything.
twice bake them and serve them with praline sauce.
have ya ever had sweet potato fries? cook them just like regular taters omm mmm good
Polish Potato Pancake Recipes?
My neighbor used to make potato pancakes. I remember an iron skillet and some kind of shortening (crisco?). Any recpes out there? ThanksPolish Potato Pancake Recipes?
Shred the potatoes on a grater add onion to taste mix one egg and some sifted flour to bind. You can use shortening or butter or even veg oil. Key is to get cast iron skillet very hot. Mold potato into pancakes and fry. Keep warm in oven
serve with applesauce or sour cremePolish Potato Pancake Recipes?
I remember my polish grandmother making potato pancakes with leftover mashed potatoes, with one or two whole eggs added to help keep the eggs together when they were fried.
Polish Pancakes (Kartoflane Placki)
2 cups grated potatoes
2 eggs, well beaten
1 T flour
1/2 t salt
Pinch of pepper
Grate large potatoes and drain off excess juice. Measure the pulp
and add remaining ingredients. Beat well. Heat 4 tablespoons
shortening in a skillet. Drop in batter by tablespoonful, spread
thinly and fry to a deep brown on each side. Vegetable, meat, or
chicken fat will give much crisper pancakes than butter. A
teaspoonful of grated onion adds flavor.
2 cups mashed potatoes
1 egg, beaten
1 teaspoon salt
2 tablespoons green onion
1/4 cup shredded Cheddar cheese
1 tablespoon butter
In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.
That recipe answer looks good. If you want something faster and easier, go to the ethnic food section of any supermarket and you will find at least one mix for potato pancakes. Personally, I'd go with the recipe!
http://www.bettycrocker.com/recipes/Reci鈥?/a>
Shred the potatoes on a grater add onion to taste mix one egg and some sifted flour to bind. You can use shortening or butter or even veg oil. Key is to get cast iron skillet very hot. Mold potato into pancakes and fry. Keep warm in oven
serve with applesauce or sour cremePolish Potato Pancake Recipes?
I remember my polish grandmother making potato pancakes with leftover mashed potatoes, with one or two whole eggs added to help keep the eggs together when they were fried.
Polish Pancakes (Kartoflane Placki)
2 cups grated potatoes
2 eggs, well beaten
1 T flour
1/2 t salt
Pinch of pepper
Grate large potatoes and drain off excess juice. Measure the pulp
and add remaining ingredients. Beat well. Heat 4 tablespoons
shortening in a skillet. Drop in batter by tablespoonful, spread
thinly and fry to a deep brown on each side. Vegetable, meat, or
chicken fat will give much crisper pancakes than butter. A
teaspoonful of grated onion adds flavor.
2 cups mashed potatoes
1 egg, beaten
1 teaspoon salt
2 tablespoons green onion
1/4 cup shredded Cheddar cheese
1 tablespoon butter
In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.
That recipe answer looks good. If you want something faster and easier, go to the ethnic food section of any supermarket and you will find at least one mix for potato pancakes. Personally, I'd go with the recipe!
http://www.bettycrocker.com/recipes/Reci鈥?/a>
Unique potato salad recipes?
Having a picnic on monday, I'm making the potato salad and I want something different and good. ThanksUnique potato salad recipes?
Try this..................Baked Potato Salad
bake 4 lg potatoes, peel and cut up...............mix in cheddar cheese, bacon, green onions, 1/2 pkg of dry ranch dressing mix and enough to sour cream to make it creamy. Delicious and taste just like a baked potato.Unique potato salad recipes?
Hi !!!
Here you go...
Independence Day Ranch Style Potato Salad
1-5 lb. bag MountainKing® Red Potatoes, unpeeled, cut into one-inch cubes
2 cups ranch salad dressing
1 cup mayonnaise
3 tablespoons apple cider vinegar
1-1/2 tablespoons Dijon mustard
1 cup purple onion, finely chopped
1 cup celery, thinly sliced
1 cup green pepper, diced
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dill, chopped, or one teaspoon dried dill
1. Cook potatoes in boiling salted water for 13 to 14 minutes until done. Drain and let cool.
2. Place all other ingredients in large mixing bowl and mix thoroughly.
3. Add potatoes to bowl; mix well.
4. Cover loosely and chill.
5. Garnish with purple onion rings prior to serving (optional).
Serves 20
----------OR THIS ONE...
CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE
Serves 6 to 8.
1 tablespoon plus 1/4 cup olive oil
8 ounces andouille sausages or hot links, cut lengthwise in half, then crosswise into 1/2-inch pieces
3 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
1 tablespoon hot pepper sauce
1 tablespoon whole grain Dijon mustard
1 green bell pepper, chopped
1 cup chopped celery
2/3 cup sliced green onions
Preparation:
Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.
Unique Potato Salad:
30 min 20 min prep
6-8 servings
3 1/2 lbs red potatoes
1/4 cup sweet pickle juice, from the jar
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon black pepper
3 hard-boiled eggs
1/2 cup red onions
1/2 cup celery
1/2 cup sweet gherkins
1. Cook Potatoes in a largge pot of boiling Salted water until jus tender. (Most people let Potatoes boil to long. Remember, they keep cooking after you stop) approximately 10 minutes.
2. Drain: transfer back to the large pot.
3. Drizzle the pickle juices over potatoes and toss gently. Let cool to room temperature (important).
4. Whisk Mayo, Buttermilk, mustard, sugar, and Black pepper in medium bowl to blend.
5. Pour over potatoes.
6. Add Hard Boiled eggs/chopped, onion/chopped, celery/chopped, and pickles/sliced thinly.
7. Toss gently to blend.
8. Season to taste with salt.
9. Can be made 8 hours ahead.
10. CHILL.
11. Bring to room temp to serve.
12. 6/8 servings
In my salad I use potatoes, eggs, celery, radish, green onion, salt %26amp; pepper %26amp; miracle whip. A friend of mine uses potatoes, eggs, cheese, bacon bits and mayo
Enjoy!!!
6 medium red potatoes
1/2 cup red onion chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons celery seed
1 tablespoon granulated sugar
1 tablespoon yellow mustard
1/8 cup milk
3 tablespoons fresh parsley
1/4 cup mayonnaise
Directions
Cook potatoes in boiling water with their skins on until tender.
Cool then peel and cube.
Add onion, salt, pepper, sugar and mustard.
Stir in milk and mayonnaise until desired consistency is reached.
Add parsley and celery seed last then chill and serve.
I just like potatoes and egg whites in mine, tossed with some pepper, garlic powder, onion powder and salt with a mix of mustard, miracle whip and mayo.
Go to allrecipes.com they have a ton!
My family loves my potato salad. It's a little on the spicier side...Here's how I do it:
I make a nice sauté that I add in at the end...in a skillet, I put Italian vinaigrette, soy sauce, Worcestershire sauce, diced green peppers, minced garlic, chopped jalapeños, and rotel tomatoes.
After those sauté for a few moments, I put it to the side. I then boil the potatoes like normal...drain them and mash in a little mustard and mayonnaise (not too much...don't want it too mushy).
Then I add everything in...the sautéed stuff, diced pickles, diced boiled eggs, salt/pepper. Once it's all mixed together and in the serving bowl, I garnish it with a sprinkle of cayenne pepper on the top.
Both of these are good.
750g waxy potatoes, peeled and sliced
1 1/2 t sea salt
4 T evoo
3 T lime juice
2 t yellow mustard seeds, dry fry til fragrant
2 t ground tumeric
black pepper
1 green capsicum/pepper
handful cilantro/coriander keaves
6 spring onions/scallions, sliced
Boil potatoes in boiling, salted water for 8 to 10 minutes until tender. Stir together evoo, lime juice, mustard seeds, tumeric, pepper and salt. Pour half over the potatoes and stir. Leave to cool, then add capsicum, coriander, spring onions and remaining dressing.
500g waxy potatoes
125g bacon, diced
2 T sour cream
1 t dijion mustard
2 t seeded mustard
1 T red wine vinegar
pinch salt
1 T finely snipped chives
Boil potatoes until tender, then peel and cut into cubes and set aside. Fry bacon until crisp and keep bacon fat. Combine cream, mustards, vinegar and salt in pan with bacon, stirring to mix. Quickly pour over the potatoes and mix through. Serve with chives on top and ground black pepper if liked.
My sisters is one I'd recommend. She usually hates potato salad.
Her secret is using baby red potatoes chopped small and leaving the skin on.
She also mixes in some Horseradish and crumpled bacon pieces. Its kind of like a German style salad. Its very good.
Email me if you want the recipe!
try this: (you will need to find an asian grocery)
korean sweet potatoes
korean chili flakes
soy mayo
indian mustard powder
celery
green onions
Try this..................Baked Potato Salad
bake 4 lg potatoes, peel and cut up...............mix in cheddar cheese, bacon, green onions, 1/2 pkg of dry ranch dressing mix and enough to sour cream to make it creamy. Delicious and taste just like a baked potato.Unique potato salad recipes?
Hi !!!
Here you go...
Independence Day Ranch Style Potato Salad
1-5 lb. bag MountainKing® Red Potatoes, unpeeled, cut into one-inch cubes
2 cups ranch salad dressing
1 cup mayonnaise
3 tablespoons apple cider vinegar
1-1/2 tablespoons Dijon mustard
1 cup purple onion, finely chopped
1 cup celery, thinly sliced
1 cup green pepper, diced
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dill, chopped, or one teaspoon dried dill
1. Cook potatoes in boiling salted water for 13 to 14 minutes until done. Drain and let cool.
2. Place all other ingredients in large mixing bowl and mix thoroughly.
3. Add potatoes to bowl; mix well.
4. Cover loosely and chill.
5. Garnish with purple onion rings prior to serving (optional).
Serves 20
----------OR THIS ONE...
CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE
Serves 6 to 8.
1 tablespoon plus 1/4 cup olive oil
8 ounces andouille sausages or hot links, cut lengthwise in half, then crosswise into 1/2-inch pieces
3 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
1 tablespoon hot pepper sauce
1 tablespoon whole grain Dijon mustard
1 green bell pepper, chopped
1 cup chopped celery
2/3 cup sliced green onions
Preparation:
Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.
Unique Potato Salad:
30 min 20 min prep
6-8 servings
3 1/2 lbs red potatoes
1/4 cup sweet pickle juice, from the jar
3/4 cup mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon black pepper
3 hard-boiled eggs
1/2 cup red onions
1/2 cup celery
1/2 cup sweet gherkins
1. Cook Potatoes in a largge pot of boiling Salted water until jus tender. (Most people let Potatoes boil to long. Remember, they keep cooking after you stop) approximately 10 minutes.
2. Drain: transfer back to the large pot.
3. Drizzle the pickle juices over potatoes and toss gently. Let cool to room temperature (important).
4. Whisk Mayo, Buttermilk, mustard, sugar, and Black pepper in medium bowl to blend.
5. Pour over potatoes.
6. Add Hard Boiled eggs/chopped, onion/chopped, celery/chopped, and pickles/sliced thinly.
7. Toss gently to blend.
8. Season to taste with salt.
9. Can be made 8 hours ahead.
10. CHILL.
11. Bring to room temp to serve.
12. 6/8 servings
In my salad I use potatoes, eggs, celery, radish, green onion, salt %26amp; pepper %26amp; miracle whip. A friend of mine uses potatoes, eggs, cheese, bacon bits and mayo
Enjoy!!!
6 medium red potatoes
1/2 cup red onion chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons celery seed
1 tablespoon granulated sugar
1 tablespoon yellow mustard
1/8 cup milk
3 tablespoons fresh parsley
1/4 cup mayonnaise
Directions
Cook potatoes in boiling water with their skins on until tender.
Cool then peel and cube.
Add onion, salt, pepper, sugar and mustard.
Stir in milk and mayonnaise until desired consistency is reached.
Add parsley and celery seed last then chill and serve.
I just like potatoes and egg whites in mine, tossed with some pepper, garlic powder, onion powder and salt with a mix of mustard, miracle whip and mayo.
Go to allrecipes.com they have a ton!
My family loves my potato salad. It's a little on the spicier side...Here's how I do it:
I make a nice sauté that I add in at the end...in a skillet, I put Italian vinaigrette, soy sauce, Worcestershire sauce, diced green peppers, minced garlic, chopped jalapeños, and rotel tomatoes.
After those sauté for a few moments, I put it to the side. I then boil the potatoes like normal...drain them and mash in a little mustard and mayonnaise (not too much...don't want it too mushy).
Then I add everything in...the sautéed stuff, diced pickles, diced boiled eggs, salt/pepper. Once it's all mixed together and in the serving bowl, I garnish it with a sprinkle of cayenne pepper on the top.
Both of these are good.
750g waxy potatoes, peeled and sliced
1 1/2 t sea salt
4 T evoo
3 T lime juice
2 t yellow mustard seeds, dry fry til fragrant
2 t ground tumeric
black pepper
1 green capsicum/pepper
handful cilantro/coriander keaves
6 spring onions/scallions, sliced
Boil potatoes in boiling, salted water for 8 to 10 minutes until tender. Stir together evoo, lime juice, mustard seeds, tumeric, pepper and salt. Pour half over the potatoes and stir. Leave to cool, then add capsicum, coriander, spring onions and remaining dressing.
500g waxy potatoes
125g bacon, diced
2 T sour cream
1 t dijion mustard
2 t seeded mustard
1 T red wine vinegar
pinch salt
1 T finely snipped chives
Boil potatoes until tender, then peel and cut into cubes and set aside. Fry bacon until crisp and keep bacon fat. Combine cream, mustards, vinegar and salt in pan with bacon, stirring to mix. Quickly pour over the potatoes and mix through. Serve with chives on top and ground black pepper if liked.
My sisters is one I'd recommend. She usually hates potato salad.
Her secret is using baby red potatoes chopped small and leaving the skin on.
She also mixes in some Horseradish and crumpled bacon pieces. Its kind of like a German style salad. Its very good.
Email me if you want the recipe!
try this: (you will need to find an asian grocery)
korean sweet potatoes
korean chili flakes
soy mayo
indian mustard powder
celery
green onions
Purple Sweet Potato Recipes?
Can anyone give me a few Delicious recipes for Purple Sweet Potatoes?
Also the BEST way to cook them?Purple Sweet Potato Recipes?
I never used purple sweet potatoes but i grew purple beans and when cooked they turned green. Iwas really diappointed! I dont know if the potatoes do the same. I would cook them like regular S.potatoes. Martha has some good recipes on her site. Good luckCell phone call
Also the BEST way to cook them?Purple Sweet Potato Recipes?
I never used purple sweet potatoes but i grew purple beans and when cooked they turned green. Iwas really diappointed! I dont know if the potatoes do the same. I would cook them like regular S.potatoes. Martha has some good recipes on her site. Good luck
Low fat recipes with potato?
I am looking for a low fat, not too heavy recipe for a dinner where I have a lot of potatos to use up.
Something that can be frozen.
Maybe a potato and salmon pie?Low fat recipes with potato?
Serve these pancakes with butter and honey or your favorite syrup, along with bacon or sausage and eggs.
INGREDIENTS:
1/2 cup raw , finely grated potato, about 1 medium (8 to 10 oz.) baking potato
1 cup cooked mashed potato, about 1 medium (8 to 10 oz.) baking potato
dash salt
1 2/3 cups all-purpose flour, about 8 ounces
1/2 teaspoon baking powder
1 to 1 1/4 cups milk
1 large egg
PREPARATION:
Combine grated and mashed potatoes. Add salt and flour. Beat egg and add to mixture with enough milk to make a thick batter that will drop from a spoon. Drop by tablespoonfuls onto a hot oiled griddle or skillet.
Cook over medium heat for 3 to 4 minutes on each side.Low fat recipes with potato?
you could serve some marinated chicken breasts or whtever you like
with roasted potatoes (marinate them with olive oil, rosemary, bit of salt and put in oven) and serve with a salad
sounds pretty satisfying to me but not sure what you like
Something that can be frozen.
Maybe a potato and salmon pie?Low fat recipes with potato?
Serve these pancakes with butter and honey or your favorite syrup, along with bacon or sausage and eggs.
INGREDIENTS:
1/2 cup raw , finely grated potato, about 1 medium (8 to 10 oz.) baking potato
1 cup cooked mashed potato, about 1 medium (8 to 10 oz.) baking potato
dash salt
1 2/3 cups all-purpose flour, about 8 ounces
1/2 teaspoon baking powder
1 to 1 1/4 cups milk
1 large egg
PREPARATION:
Combine grated and mashed potatoes. Add salt and flour. Beat egg and add to mixture with enough milk to make a thick batter that will drop from a spoon. Drop by tablespoonfuls onto a hot oiled griddle or skillet.
Cook over medium heat for 3 to 4 minutes on each side.Low fat recipes with potato?
you could serve some marinated chicken breasts or whtever you like
with roasted potatoes (marinate them with olive oil, rosemary, bit of salt and put in oven) and serve with a salad
sounds pretty satisfying to me but not sure what you like
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