My friends b-day is comming up and i want to make her a potato cook book, she really loves potatos of any kind, any suggestions will be great!Potato recipes?
Blue Ribbon Potato Salad
5 cans of whole peeled potatoes, diced to desired size
1 quart jar of real mayonnaise
1/4 cup to 1/2 cup mustard, to taste
alot of celery seed, to taste
1 whole deli container of diced hardboiled eggs
1/4 cup sugar
Dice the potatoes to desired size. Mix in the mayonnaise, mustard and celery seed. Now add in the diced hardboiled eggs and mix well. Then add in the sugar to finish and mix again. Chill for at least 1/2 hour if possible. Serve.Potato recipes?
Potato Nuggets.
4 tablespoons butter
6 large potatoes cooked
11/4 cups flour
2 eggs, lightly beaten
2 tablespoon chopped parsley
1/2 cup finely choped pimento
1 teaspoon salt
Freshly groundly pepper
11/2-2 quarts vegetable oils
Heat the butter in a heavy sauce pan and add the potatoes and 1 cup of flour. Stir constantly, over moderate heat, for about 5 more minutes., continuing to stir .
Remove from the heat and stir in the parsley, pimiento, salt and pepper. Taste for seasoning.
With 2 teaspoons, shape the mixture into 36 balls. Dust each one lightly with the remaining flour.
Heat the oil to 375 degrees and when it is ready, fry the nugget in 3 batches, for 2 to 3 minutes each time. Drain on paper towels. They can be kept for a short time, uncovered , in a warm oven.
It's not fancy, but the loaded mashed potatoes dish is wonderful.
I use instant but she can use the real deal if she likes to cook.
After potatoes are cooked, add 3 strips of chopped bacon, 1/4 teaspoon of chives, 1 cup sharp cheddar(or any cheese she likes) and Dirky cheddar onions.
Stir all these together and serve promptly. Refrigerate leftovers and reheat on the stove for breakfast along with sausage and toast.
Spicy potatoes(really simple)
After making potatoes(mashed, cubed or any way you want them) sprinkle with WHITE pepper and garlic powder to taste.
Gives them a great kick and super simple.
You can also add red pepper flakes to this to kick it even higher in the heat department.
a most requested homemade scallop potatoe receipe:
fill a glass baking dish with cut, cubed or sliced baking potatoes. While filling pan, toss handfulls of chedder/mozzarella shredded cheese in at random (I use the pre shredded pizza or mexican blends you can buy in a bag in all grocery stores). USE MORE CHEESE THAN YOU THINK YOU NEED!
Once pan is full, cover the top of pototoes with one more layer of cheese. put tablespoons of butter in each corner of pan, and a few randomly placed throughout also on top of mixture. Pour about a 1/2 cup milk (1/2 cup for every 5 medium sized potatoes is a good mix).
sprinkle with pepper or a garlic herb blend (no salt).
I bake covered on 400, stirring every 15 minutes, for roughly 1 hour, longer if a huge pan is made. Last 15 minutes bake uncovered to brown the top.
Another receipe I made my own- cut red potatoes into quarters. Put in baking dish, bread pan, cake pan, whatever. Spread pototoes out so they are not buried. dump alot of melted butter mixed with black pepper, seasoning salt, and minced garlic over the raw potatoes. cook uncoverd in oven on 350 until potatoes are beginning to brown, and can be peirced with a toothpick.
Mashed Potatoes with Sauteed Mushrooms
Ingredients:
8 tablespoon (1 stick) butter, divided
1 cup sliced fresh mushrooms
1/2 cup diced onion
2 tablespoon chopped fresh chives
1 clove garlic, chopped
1 cup white wine
6 cup (about 2 pounds) diced new potatoes
Salt and freshly ground black pepper
1/2 cup Sour cream
Small amount warmed whole milk
Directions:
In a saucepan, melt 1/2 stick (4 tablespoons) butter and saute mushrooms, onion, chives and garlic. Add wine and simmer for about 15 minutes. In a pot, boil potatoes until done; drain. Mash potatoes and add remaining 1/2 stick butter, salt, pepper, sour cream, and warm milk to desired consistency. Combine all ingredients and whip until thick and creamy.
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy
Yield: 6-8 servings
Recipe courtesy Paula Deen
Lancashire Potato Cakes
(my personal fave)
8 oz Self-Raising Flour
3 oz Butter or Margarine
6 oz Warm Mashed Potatoes
2 1/2 fluid oz Milk
1 tsp Salt
Sift flour with salt and rub in butter or margarine.
Mix in potatoes and add milk to make a soft dough.
Roll out 1/2 - 1/3 inch thick and cut the dough into 10-12 rounds, 3 inches across.
Bake the cakes on lightly floured baking trays in a preheated oven at 450 degrees F for 20-30 minutes.
Split open the cakes and spread with butter , serve as you would an English muffin for breakfast.....yummy!!!
Pizza lovers' potatoes
4 large baking potatoes
2 cups Monterey Jack cheese, about 8 ounces
1/2 cup chopped green onions
1/4 teaspoon dried leaf oregano, crumbled
1/4 teaspoon dried leaf basil, crumbled
2 tomatoes, sliced
8 ounces Italian sausage links, cooked and sliced
Parmesan cheese
Bake potatoes in a 450掳f oven until tender, about 50 minutes.
In a small bowl, combine shredded cheese with green onion, oregano, and basil.
Slice potatoes in half lengthwise and place in a baking dish, cut-side up.
Sprinkle potatoes with half of the cheese mixture. Top with tomato slices and sausage; sprinkle with remaining cheese mixture.
Bake at 450掳 for 10 minutes, or until topping is nicely browned.
Sprinkle with Parmesan cheese before serving, or pass Parmesan cheese with potatoes.
IRISH POTATO CANDY
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Mashed potatoes
2 1/4 c Confectioners' sugar
1 12 oz jar peanut butter
Placed mashed potatoes in a mixer bowl. Add
confectioners' sugar one cup at a time, beating well
after each addition. Spread into greased 10 x 15 inch
pan. Spread peanut butter over top. Roll as for a
jelly roll. Cut into slices.
POTATO LATKES (PANCAKES)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Potatoes
1 md Onion
1 Egg
2 tb Matzoh meal
1/2 ts Salt
1/8 ts Pepper, white
1/4 c Oil
add more potatoes for additional people keeping the
4:1 ratio. Description: Peel potatoes and place in
cold water until ready to prepare latkes. Starting
with onions, alternately grate some onions on large
holes of grater and some potatoes on smallest holes.
This will keep potato mixture from blackening. (Or
use food processor. The steel blade produces a smooth
textured latke and the grating disk a crunchy one.)
Press out as much liquid as possible and reserve
starchy sediment at bottom of bowl. Return sediment to
mixture, but not liquid. Blend potatoes with eggs,
matzoh meal, salt, and white pepper. Heat 1鈥?of oil in
frying pan. Drop about 1 tb mixture for each latke
into skillet and fry, turning once. When golden and
crisp on each side, drain on paper towels. Serve with
yogurt, sour cream, sugar, or applesauce.
BAKED POTATO SOUP 2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Butter or margarine
2/3 c All-purpose flour
7 c Milk
4 lg Baking potatoes, baked,
-cooked, peeled %26amp; cubed
4 Green onions, sliced
12 Bacon strips, cooked and
-crumbled
1 1/4 c Shredded cheddar cheese
1 c Sour cream
3/4 ts Salt
1/2 ts Pepper
In a large soup kettle, melt butter. Stir in flour,
heat and stir until smooth. Gradually add milk;
stirring constantly until thickened. Add potatoes and
onion. Bring to a boil, stirring constantly. Reduce
heat; simmer for 10 minutes. Add remaining
ingredients; stir until cheese is melted. Serve
immediately. Yields about 2 1/2 quarts.
Twice baked potatoes
4 baking potatoes
1 cup KRAFT Ranch Dressing with Bacon
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tablespoons chopped fresh chives
1/4 pound VELVEETA Pasteurized Prepared Cheese Product , cut up
Preheat oven to 400 degrees F. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350 degrees F.
Cut off thin slice from top of each potato. Discard tops of potatoes; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes in medium bowl. Add dressing, sour cream and chives; beat until fluffy. Spoon evenly into shells; top with VELVEETA. Place in shallow baking dish.
Bake 20 minutes or until heated through.
Also try this site for other ideas.
http://food.aol.com/best-mashed-potato-r鈥?/a>
Wash and slice potatoes. Peel and slice onions to taste. Place potatoes and onions in foil (to grill), or a 9 x 13 baking pan. Dot liberally with butter, salt, pepper and garlic powder. Grill over medium coals, or bake at 350 degrees until potatoes are tender.
I tend to use LOTS of onions. Sometimes I use seasoning salt instead of the other spices.
try this the when your cooking potatoes scrub them well then peel them keeping the potato skins aside cook your potatos. this is the best bit deep fry the potato skins and season you have a nice snack for later on.
This way not one bit of the potatoe is wasted;
check out this link for cool potatoe salads
http://www.notecook.com/Salads/Patriotic鈥?/a>
cooked potato with cheese
macdonalds has good fries ask them what they are made of
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment