SWEET POTATO PUMPKIN PIE
1 15 oz. can Libby鈥檚 pumpkin pie filling
1 15 oz. can candied yams
1/2 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup coconut milk
2 tablespoon melted butter
2 large eggs
1 refrigerated pie crust
3 tablespoon Myer's Rum
Preheat oven to 350掳F.
In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs and process until smooth.
Fill a 10-inch pie crust with the mixture.
Bake for 1 1/2 hours.
Remove from the oven and set aside for at least 20 minutes before serving. Better when chilled.
Thursday, December 24, 2009
Potatoe Chip Cookie Recipe?
I used to know a lady who made these really good cookies with potatoe chips in them. You couldn't taste the chips at all and I've never seen them anywhere else. They were crunchy and not very sweet. The lady passed away and her family doesn't have the recipe. Has anyone ever had cookies like this? And if so, do you have the recipe? Thanks a lot!Potatoe Chip Cookie Recipe?
Here is one from allrecipes. The link will give you a list of all the ones they have.
INGREDIENTS
1 pound butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 cups crushed potato chips
2 eggs
DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease cookie sheets.
Cream together the butter, sugar, eggs and vanilla.
Mix in the flour and potato chips and stir well.
Drop by teaspoon onto cookie sheets about 2 inches apart. Bake for 12 to 15 minutes.Potatoe Chip Cookie Recipe?
INGREDIENTS
1 cup butter
1/2 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup crushed potato chips
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and sugar until smooth. Stir in egg yolk and vanilla. Gradually stir in the flour until just blended, then mix in crushed potato chips and pecans. Drop by rounded spoonfuls onto ungreased cookie sheets. Criss-cross the top using a fork dipped in water.
Bake 12 to 14 minutes in preheated oven, or until edges are lightly browned. Cool on baking sheets.
Potato Chip Cookies
Try this award-winning recipe adapted from the Iowa State Fair Cookbook.
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
1 cup light-brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups crushed potato chips
1 cup chocolate chips
Directions
Heat oven to 350掳 F. Beat the butter and sugars together, using an electric mixer set on medium-high speed, until light and fluffy. Reduce speed to medium and beat in the eggs and vanilla. Reduce speed to low and mix in the flour, salt, and baking soda. Gently stir in the potato chips and chocolate chips. Drop the cookie dough by tablespoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 14 to 16 minutes. Let cool on baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely.
POTATO CHIP COOKIES
1 c. brown sugar
1 c. white sugar
1 c. shortening
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
2 c. crushed potato chips
2/3 c. chopped nuts
Cream first 4 ingredients then add the following 5 ingredients in order as given. Drop onto ungreased cookie sheet. Bake in 350 degree oven for 10 minutes. Makes about 5 dozen cookies depending on the size.
i haven't ever heard of it. sounds good to me
Here is one from allrecipes. The link will give you a list of all the ones they have.
INGREDIENTS
1 pound butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 cups crushed potato chips
2 eggs
DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease cookie sheets.
Cream together the butter, sugar, eggs and vanilla.
Mix in the flour and potato chips and stir well.
Drop by teaspoon onto cookie sheets about 2 inches apart. Bake for 12 to 15 minutes.Potatoe Chip Cookie Recipe?
INGREDIENTS
1 cup butter
1/2 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup crushed potato chips
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and sugar until smooth. Stir in egg yolk and vanilla. Gradually stir in the flour until just blended, then mix in crushed potato chips and pecans. Drop by rounded spoonfuls onto ungreased cookie sheets. Criss-cross the top using a fork dipped in water.
Bake 12 to 14 minutes in preheated oven, or until edges are lightly browned. Cool on baking sheets.
Potato Chip Cookies
Try this award-winning recipe adapted from the Iowa State Fair Cookbook.
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
1 cup light-brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups crushed potato chips
1 cup chocolate chips
Directions
Heat oven to 350掳 F. Beat the butter and sugars together, using an electric mixer set on medium-high speed, until light and fluffy. Reduce speed to medium and beat in the eggs and vanilla. Reduce speed to low and mix in the flour, salt, and baking soda. Gently stir in the potato chips and chocolate chips. Drop the cookie dough by tablespoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 14 to 16 minutes. Let cool on baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely.
POTATO CHIP COOKIES
1 c. brown sugar
1 c. white sugar
1 c. shortening
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
2 c. crushed potato chips
2/3 c. chopped nuts
Cream first 4 ingredients then add the following 5 ingredients in order as given. Drop onto ungreased cookie sheet. Bake in 350 degree oven for 10 minutes. Makes about 5 dozen cookies depending on the size.
i haven't ever heard of it. sounds good to me
Ok i am looking 4 a good mashed sweet potatoe recipe. special 4 the hoilday. There is one with coconut milk.?
This is always a hit with my family at Thanksgiving...
Sweet Potato Casserole with Pecans
6-8 sweet potatoes, cooked, peeled and mashed
2 eggs, beaten
1 cup sugar
1 tablespoon vanilla
dash of salt
Topping (crumble with fork):
1 cup brown sugar
1 stick margarine
1 cup crushed pecans
Whip eggs, sugar, salt and vanilla. Add mashed sweet potatoes and whip together. Pour into lightly buttered casserole dish and sprinkle with topping. Bake for 30 minutes at 350 degrees.Ok i am looking 4 a good mashed sweet potatoe recipe. special 4 the hoilday. There is one with coconut milk.?
For one dozen, I use 15 acorn 1/2 squash as the main squash, especially for those who want to take a meal home.
I use a syrup of maple sugar and toasted almonds
on those. Nowadays I skip the potatoe with sweet potato.
Now I use lite potatoes not the vitamin packed orange.
I use the lite or pink. The potatoes are cooked in your
usual. Then I cut the ends off about one inch and put
those aside cooking in a stuffing type mix. The mashed
sweet are then mixed with a corn syrup called karo white,
about 1 cup for 12 potatoes. I sprinkle with cheeses of
those that are served favorites individually. I have 4
mazzarella, swiss, cheddar and horseradish cheddar.
I season and prepare a sauce of the end pieces of plain
to make a flower garnish with a frosting decorator on top.
Cook on cookie sheet for 5 minutes or until cheese is
nicely blended. Serve on biscuit style plate.Ok i am looking 4 a good mashed sweet potatoe recipe. special 4 the hoilday. There is one with coconut milk.?
Check out this link for the recipe you are talking about.
http://www.eatingwell.com/recipes/mash_s鈥?/a>
i think so
here,
http://www.cooks.com/rec/search/0,1-0,ma鈥?/a>
and here,
http://www.dianaskitchen.com/page/recipe鈥?/a>
here,
http://heart-healthy-cooking.suite101.co鈥?/a>
GOOD LUCK!skin cancer
Sweet Potato Casserole with Pecans
6-8 sweet potatoes, cooked, peeled and mashed
2 eggs, beaten
1 cup sugar
1 tablespoon vanilla
dash of salt
Topping (crumble with fork):
1 cup brown sugar
1 stick margarine
1 cup crushed pecans
Whip eggs, sugar, salt and vanilla. Add mashed sweet potatoes and whip together. Pour into lightly buttered casserole dish and sprinkle with topping. Bake for 30 minutes at 350 degrees.Ok i am looking 4 a good mashed sweet potatoe recipe. special 4 the hoilday. There is one with coconut milk.?
For one dozen, I use 15 acorn 1/2 squash as the main squash, especially for those who want to take a meal home.
I use a syrup of maple sugar and toasted almonds
on those. Nowadays I skip the potatoe with sweet potato.
Now I use lite potatoes not the vitamin packed orange.
I use the lite or pink. The potatoes are cooked in your
usual. Then I cut the ends off about one inch and put
those aside cooking in a stuffing type mix. The mashed
sweet are then mixed with a corn syrup called karo white,
about 1 cup for 12 potatoes. I sprinkle with cheeses of
those that are served favorites individually. I have 4
mazzarella, swiss, cheddar and horseradish cheddar.
I season and prepare a sauce of the end pieces of plain
to make a flower garnish with a frosting decorator on top.
Cook on cookie sheet for 5 minutes or until cheese is
nicely blended. Serve on biscuit style plate.Ok i am looking 4 a good mashed sweet potatoe recipe. special 4 the hoilday. There is one with coconut milk.?
Check out this link for the recipe you are talking about.
http://www.eatingwell.com/recipes/mash_s鈥?/a>
i think so
here,
http://www.cooks.com/rec/search/0,1-0,ma鈥?/a>
and here,
http://www.dianaskitchen.com/page/recipe鈥?/a>
here,
http://heart-healthy-cooking.suite101.co鈥?/a>
GOOD LUCK!
Recipe for a baked potatoe stuffed w/ pot roast?
I had this in a restruant. I want to make it at home.Recipe for a baked potatoe stuffed w/ pot roast?
Pot Roast Stuffed Twice Baked Potatoes
2 hours | 15 min prep | SERVES 2
2 large baking potatoes, scrubbed clean
1/4-1/3 cup milk
1/8 cup margarine
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
3/4 cup shredded sharp cheddar cheese
3/4 cup of leftover pot roast, with
gravy
Bake potatoes at 350潞F for one hour 15 minutes.
Cool for 20 minutes or until cool enough to handle.
When potatoes are cool enough, cut a thin strip off the top.
Remove potato, leaving a shell about 1/4 inch thick.
Place potato pulp in a medium sized bowl, mash with fork (some lumps will remain).
Combine rest of ingredients with potato pulp, (mixture will be thick) except pot roast.
Divide potato mixture into shells, then make a ';well';.
Place equal parts of pot roast w/gravy in each potato ';well';.
Place potatoes in a oven-proof dish and return to oven and bake for 20 minutes.
Enjoy !Recipe for a baked potatoe stuffed w/ pot roast?
Get a potato. Bake it, cut it in half and scoop some out of each half with a spoon. Get some pot roast, cut it up or shred it and put it in the potato halves. Pour some gravy over and there you have it.
Make a roast, chop it up into slices and cubes, make a packet of brown gravy. Mix together, top on potato.
Pot Roast Stuffed Twice Baked Potatoes
2 hours | 15 min prep | SERVES 2
2 large baking potatoes, scrubbed clean
1/4-1/3 cup milk
1/8 cup margarine
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
3/4 cup shredded sharp cheddar cheese
3/4 cup of leftover pot roast, with
gravy
Bake potatoes at 350潞F for one hour 15 minutes.
Cool for 20 minutes or until cool enough to handle.
When potatoes are cool enough, cut a thin strip off the top.
Remove potato, leaving a shell about 1/4 inch thick.
Place potato pulp in a medium sized bowl, mash with fork (some lumps will remain).
Combine rest of ingredients with potato pulp, (mixture will be thick) except pot roast.
Divide potato mixture into shells, then make a ';well';.
Place equal parts of pot roast w/gravy in each potato ';well';.
Place potatoes in a oven-proof dish and return to oven and bake for 20 minutes.
Enjoy !Recipe for a baked potatoe stuffed w/ pot roast?
Get a potato. Bake it, cut it in half and scoop some out of each half with a spoon. Get some pot roast, cut it up or shred it and put it in the potato halves. Pour some gravy over and there you have it.
Make a roast, chop it up into slices and cubes, make a packet of brown gravy. Mix together, top on potato.
Looking for a recipe for Irish potatoe pie?
This is a sweet desert pie that is real old timey. My grand mother made them and she pass away in 1976. I sure would love to know how to make them.Looking for a recipe for Irish potatoe pie?
4 Freedom says the luck of the Irish.
Potato Pie Dessert (Irish)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Irish
Vegetables Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Boiled potatoes
1/4 lb Butter, melted
3/4 lb Sugar
3 x Almonds, pounded
1 T Orange extract
6 x Eggs*
4 fl Whiskey
Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes.
Per serving: 452 Calories; 0g Fat (0% calories from fat); 1g Protein; 96g Carbohydrate; 0mg Cholesterol; 4mg Sodium
--------------------------------------鈥?
Irish Potato Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Irish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large eggs
1/2 cup green onions -- chopped
1/2 teaspoon pepper
1/2 teaspoon salt
6 ounces Swiss cheese -- grated
3 cups cooked potatoes -- peeled and diced
4 ounces ham -- diced
1/2 cup green bell pepper -- chopped
1/2 cup half and half
Preheat oven to 350 degrees F. Generously butter 9-inch pie dish. Whisk eggs, onions, salt and pepper in large bowl.Add potatoes, cheese, ham, bell pepper and half and half. Stir to blend. Pour into prepared dish. Bake until set, about 1 hour 20 minutes. Cut into wedges.
- - - - - - - - - - - - - - - - - -
IRISH ROVER'S UNICORN PUB SHEPHERD'S PIE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Ground beef -- lean
1 cup Onion -- diced
1 cup Carrots -- diced
1 cup Celery -- diced
1 1/2 cups Corn -- fresh or frozen
2 Garlic clove -- minced
Salt -- to taste
Pepper -- to taste
1/2 teaspoon Nutmeg
8 ounces Beef broth
2 tablespoons Butter -- mixed with
2 tablespoons Flour
2 pounds Potatoes -- cooked and mashed
Butter
Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1-1/2 inches deep.
Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. smooth potatoes evenly, brush surface with butter. Bake at 325 F for 35-40 minutes.Looking for a recipe for Irish potatoe pie?
here you are this is a very good pie...
IRISH POTATO PIE
2 lbs. white potatoes, cooked
1 1/4 lb. sugar
1 c. heavy cream
1 1/2 tsp. baking powder (heaping)
2 lemons
Milk (to make a medium batter)
Grated nutmeg
1/2 lb. butter
Salt to taste
9 eggs
1 tsp. vanilla
Lemon extract
Put cooked potatoes through ricer. Add butter while hot and also add sugar, salt, cream, and eggs, mixing thoroughly. Add baking powder and milk enough to make a medium batter. Season to taste with juice, grated rind of lemon, lemon extract, vanilla and nutmeg. Pour in pan lined with thin pie crust. Bake in moderate 375 degree oven. Makes 2 large or 3 medium pies.
PIE CRUST: Sift together 3 cups flour, 1 teaspoon yeast powder, and 1/2 teaspoon salt. Melt 1 1/4 cup shortening in 1/2 cup hot water. Beat into the flour mixture, adding more flour if dough feels too soft. Good if kept in refrigerator overnight.
IRISH POTATO PIE
1 pt. mashed potatoes (no butter, milk, or seasoning)
3/4 c. butter
2 c. white sugar
4 eggs
Cinnamon to taste
Mix and pour in unbaked pie crust. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees for 30 minutes.
OR
IRISH POTATO PIE
2 lbs. white potatoes, cooked
1 1/4 lb. sugar
1 c. heavy cream
1 1/2 tsp. baking powder (heaping)
2 lemons
Milk (to make a medium batter)
Grated nutmeg
1/2 lb. butter
Salt to taste
9 eggs
1 tsp. vanilla
Lemon extract
Put cooked potatoes through ricer. Add butter while hot and also add sugar, salt, cream, and eggs, mixing thoroughly. Add baking powder and milk enough to make a medium batter. Season to taste with juice, grated rind of lemon, lemon extract, vanilla and nutmeg. Pour in pan lined with thin pie crust. Bake in moderate 375 degree oven. Makes 2 large or 3 medium pies.
PIE CRUST: Sift together 3 cups flour, 1 teaspoon yeast powder, and 1/2 teaspoon salt. Melt 1 1/4 cup shortening in 1/2 cup hot water. Beat into the flour mixture, adding more flour if dough feels too soft. Good if kept in refrigerator overnight.
OR
IRISH POTATO PIE
1/2 c. grated potato
2 c. milk
1/2 c. sugar
1 tbsp. butter
1/4 tsp. salt
2 eggs, separated
1/2 tsp. nutmeg
1 (8-9';) baked pie shell
Bring milk to a boil and add potato; simmer until potato is cooked. Cool slightly and add some of hot mixture to egg yolks; stir yolks into milk. Add butter, sugar, salt and nutmeg. Cool and pour into pie shell. Make meringue with the egg whites, spread over filling and brown in 400 degree oven.
JM
IRISH POTATO PIE
1 lb. mashed potatoes
2 sticks butter
2 c. sugar
1 c. milk
6 eggs
1 lemon, squeeze for juice
1 tsp. nutmeg
Boil potatoes and mash. Cream butter and sugar. Add egg yolks and spices. Beat portions until light. Add milk, stir in whipped egg whites.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4 Freedom says the luck of the Irish.
Potato Pie Dessert (Irish)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Irish
Vegetables Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Boiled potatoes
1/4 lb Butter, melted
3/4 lb Sugar
3 x Almonds, pounded
1 T Orange extract
6 x Eggs*
4 fl Whiskey
Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes.
Per serving: 452 Calories; 0g Fat (0% calories from fat); 1g Protein; 96g Carbohydrate; 0mg Cholesterol; 4mg Sodium
--------------------------------------鈥?
Irish Potato Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes Irish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large eggs
1/2 cup green onions -- chopped
1/2 teaspoon pepper
1/2 teaspoon salt
6 ounces Swiss cheese -- grated
3 cups cooked potatoes -- peeled and diced
4 ounces ham -- diced
1/2 cup green bell pepper -- chopped
1/2 cup half and half
Preheat oven to 350 degrees F. Generously butter 9-inch pie dish. Whisk eggs, onions, salt and pepper in large bowl.Add potatoes, cheese, ham, bell pepper and half and half. Stir to blend. Pour into prepared dish. Bake until set, about 1 hour 20 minutes. Cut into wedges.
- - - - - - - - - - - - - - - - - -
IRISH ROVER'S UNICORN PUB SHEPHERD'S PIE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Ground beef -- lean
1 cup Onion -- diced
1 cup Carrots -- diced
1 cup Celery -- diced
1 1/2 cups Corn -- fresh or frozen
2 Garlic clove -- minced
Salt -- to taste
Pepper -- to taste
1/2 teaspoon Nutmeg
8 ounces Beef broth
2 tablespoons Butter -- mixed with
2 tablespoons Flour
2 pounds Potatoes -- cooked and mashed
Butter
Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1-1/2 inches deep.
Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. smooth potatoes evenly, brush surface with butter. Bake at 325 F for 35-40 minutes.Looking for a recipe for Irish potatoe pie?
here you are this is a very good pie...
IRISH POTATO PIE
2 lbs. white potatoes, cooked
1 1/4 lb. sugar
1 c. heavy cream
1 1/2 tsp. baking powder (heaping)
2 lemons
Milk (to make a medium batter)
Grated nutmeg
1/2 lb. butter
Salt to taste
9 eggs
1 tsp. vanilla
Lemon extract
Put cooked potatoes through ricer. Add butter while hot and also add sugar, salt, cream, and eggs, mixing thoroughly. Add baking powder and milk enough to make a medium batter. Season to taste with juice, grated rind of lemon, lemon extract, vanilla and nutmeg. Pour in pan lined with thin pie crust. Bake in moderate 375 degree oven. Makes 2 large or 3 medium pies.
PIE CRUST: Sift together 3 cups flour, 1 teaspoon yeast powder, and 1/2 teaspoon salt. Melt 1 1/4 cup shortening in 1/2 cup hot water. Beat into the flour mixture, adding more flour if dough feels too soft. Good if kept in refrigerator overnight.
IRISH POTATO PIE
1 pt. mashed potatoes (no butter, milk, or seasoning)
3/4 c. butter
2 c. white sugar
4 eggs
Cinnamon to taste
Mix and pour in unbaked pie crust. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees for 30 minutes.
OR
IRISH POTATO PIE
2 lbs. white potatoes, cooked
1 1/4 lb. sugar
1 c. heavy cream
1 1/2 tsp. baking powder (heaping)
2 lemons
Milk (to make a medium batter)
Grated nutmeg
1/2 lb. butter
Salt to taste
9 eggs
1 tsp. vanilla
Lemon extract
Put cooked potatoes through ricer. Add butter while hot and also add sugar, salt, cream, and eggs, mixing thoroughly. Add baking powder and milk enough to make a medium batter. Season to taste with juice, grated rind of lemon, lemon extract, vanilla and nutmeg. Pour in pan lined with thin pie crust. Bake in moderate 375 degree oven. Makes 2 large or 3 medium pies.
PIE CRUST: Sift together 3 cups flour, 1 teaspoon yeast powder, and 1/2 teaspoon salt. Melt 1 1/4 cup shortening in 1/2 cup hot water. Beat into the flour mixture, adding more flour if dough feels too soft. Good if kept in refrigerator overnight.
OR
IRISH POTATO PIE
1/2 c. grated potato
2 c. milk
1/2 c. sugar
1 tbsp. butter
1/4 tsp. salt
2 eggs, separated
1/2 tsp. nutmeg
1 (8-9';) baked pie shell
Bring milk to a boil and add potato; simmer until potato is cooked. Cool slightly and add some of hot mixture to egg yolks; stir yolks into milk. Add butter, sugar, salt and nutmeg. Cool and pour into pie shell. Make meringue with the egg whites, spread over filling and brown in 400 degree oven.
JM
IRISH POTATO PIE
1 lb. mashed potatoes
2 sticks butter
2 c. sugar
1 c. milk
6 eggs
1 lemon, squeeze for juice
1 tsp. nutmeg
Boil potatoes and mash. Cream butter and sugar. Add egg yolks and spices. Beat portions until light. Add milk, stir in whipped egg whites.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Does anyone have a GOOD recipe for potatoe Knishes?
POTATO KNISHES
1. Dough:
1 cup warm water
2 tbs. sunflower oil
2 cups all-purpose flour
2. Filling:
6 medium potatoes
2 eggs
parsley, dill, spices, salt, and pepper to taste
2 tbs. vegetable oil
1 onion
1. Place the flour in a bowl. Make a hole in the center and add the warm water and the sunflower oil. Knead lightly, adding flour as needed until the dough is no longer sticky. Form the dough into a ball and place into a greased bowl. Cover with a cheesecloth and leave at room temperature.
2. Peel, slice and boil potatoes until soft (about 20 minutes). Mash with saut茅ed onions and eggs. Add finely chopped parsley and dill, spices, salt, and pepper. Mix well.
3. Roll out the dough from step 1 as thin as possible. Then, lift, stretch, and pull, until the dough is as thin as tissue paper. Carefully transfer the dough to the floured board. Brush the dough with oil. Place a row of potato filling along the longer edge of the dough. Roll up and place seam side down onto the greased baking sheet. Brush the roll with sunflower oil. Sprinkle with sesame seeds. Pre slice 1/4 way before baking. Preheat oven and bake at 350 degrees until golden brown.Does anyone have a GOOD recipe for potatoe Knishes?
Potato Knishes
DOUGH
6 cups all-purpose flour
1 teaspoon baking soda
1 egg
1 egg white
1 1/2 cups lukewarm water
3/4 cup vegetable oil
FILLING
12 medium potatoes, cooked and mashed (about 4 lbs.)
1 1/2 cups chopped onions
1/4 cup vegetable oil
2 beaten eggs
salt and pepper
1. TO MAKE THE DOUGH: combine flour and soda.
2. Make a hole in the centre and add beaten egg and egg whites and 1/4 cup of water.
3. Gradually mix with a knife, working from the inside out and adding more water in small amounts (about 1/4 cup at a time).
4. When well-mixed, divide into 6 balls.
5. Knead with your hands and throw dough on counter top several times.
6. With a small amount of flour, add 1 Tbsp.
7. of oil to each roll.
8. Knead until smooth and elastic enough for a thumb print to stay for a few seconds in the dough.
9. Place dough in a pie plate and pour remaining oil over balls to soak.
10. Let stand at least 1 hour before using.
11. FOR THE FILLING: Saut茅 onions in vegetable oil.
12. Mix potatoes with onions, eggs, salt and pepper.
13. TO ASSEMBLE KNISHES, roll dough with a rolling pin; press with hands until very thin.
14. Holding dough in your hands above a table, begin stretching in the middle and working towards the outside.
15. Each ball of dough should be as thin as paper (about 1/16 of an inch).
16. Form potato mixture into a long slender roll, about 1 inch in diameter.
17. Roll dough around potato mixture.
18. Seal.
19. Preheat oven to 400 F.
20. Cut rolls into 1 1/2 inch pieces.
21. Push ends partially shut and place ends down on a shallow greased baking sheet.
22. Bake 45 minutes in a 400 F.
23. oven, until lightly browned.
24. Makes 12 knishes.
1. Dough:
1 cup warm water
2 tbs. sunflower oil
2 cups all-purpose flour
2. Filling:
6 medium potatoes
2 eggs
parsley, dill, spices, salt, and pepper to taste
2 tbs. vegetable oil
1 onion
1. Place the flour in a bowl. Make a hole in the center and add the warm water and the sunflower oil. Knead lightly, adding flour as needed until the dough is no longer sticky. Form the dough into a ball and place into a greased bowl. Cover with a cheesecloth and leave at room temperature.
2. Peel, slice and boil potatoes until soft (about 20 minutes). Mash with saut茅ed onions and eggs. Add finely chopped parsley and dill, spices, salt, and pepper. Mix well.
3. Roll out the dough from step 1 as thin as possible. Then, lift, stretch, and pull, until the dough is as thin as tissue paper. Carefully transfer the dough to the floured board. Brush the dough with oil. Place a row of potato filling along the longer edge of the dough. Roll up and place seam side down onto the greased baking sheet. Brush the roll with sunflower oil. Sprinkle with sesame seeds. Pre slice 1/4 way before baking. Preheat oven and bake at 350 degrees until golden brown.Does anyone have a GOOD recipe for potatoe Knishes?
Potato Knishes
DOUGH
6 cups all-purpose flour
1 teaspoon baking soda
1 egg
1 egg white
1 1/2 cups lukewarm water
3/4 cup vegetable oil
FILLING
12 medium potatoes, cooked and mashed (about 4 lbs.)
1 1/2 cups chopped onions
1/4 cup vegetable oil
2 beaten eggs
salt and pepper
1. TO MAKE THE DOUGH: combine flour and soda.
2. Make a hole in the centre and add beaten egg and egg whites and 1/4 cup of water.
3. Gradually mix with a knife, working from the inside out and adding more water in small amounts (about 1/4 cup at a time).
4. When well-mixed, divide into 6 balls.
5. Knead with your hands and throw dough on counter top several times.
6. With a small amount of flour, add 1 Tbsp.
7. of oil to each roll.
8. Knead until smooth and elastic enough for a thumb print to stay for a few seconds in the dough.
9. Place dough in a pie plate and pour remaining oil over balls to soak.
10. Let stand at least 1 hour before using.
11. FOR THE FILLING: Saut茅 onions in vegetable oil.
12. Mix potatoes with onions, eggs, salt and pepper.
13. TO ASSEMBLE KNISHES, roll dough with a rolling pin; press with hands until very thin.
14. Holding dough in your hands above a table, begin stretching in the middle and working towards the outside.
15. Each ball of dough should be as thin as paper (about 1/16 of an inch).
16. Form potato mixture into a long slender roll, about 1 inch in diameter.
17. Roll dough around potato mixture.
18. Seal.
19. Preheat oven to 400 F.
20. Cut rolls into 1 1/2 inch pieces.
21. Push ends partially shut and place ends down on a shallow greased baking sheet.
22. Bake 45 minutes in a 400 F.
23. oven, until lightly browned.
24. Makes 12 knishes.
Does any one have a recipe for sweet potatoe cake?
Here's a link to 202 recipes for Sweet Potato Cake:Does any one have a recipe for sweet potatoe cake?
Theres one here:
http://good-family-health.com/sweet-pota鈥?/a>Does any one have a recipe for sweet potatoe cake?
allrecipes.com and food.com are great places to look for any recipe
Theres one here:
http://good-family-health.com/sweet-pota鈥?/a>Does any one have a recipe for sweet potatoe cake?
allrecipes.com and food.com are great places to look for any recipe
Does anyone have a great egg, potatoe and sausage bake recipe?
Country Sausage Breakfast Skillet
Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 1 package HORMEL庐 LITTLE SIZZLERS庐 Pork Sausage Links (12-ounce)
- 1 package (1-pound 4-ounce) shredded hash browns
- 1 green bell pepper, chopped
- 1/2 cup green onion, sliced
- Salt and black pepper to taste
- 4 eggs
- 2 tablespoons milk
- 1 package (8-ounce) shredded cheddar cheese
- 1 tomato chopped
- 1/4 cup chopped parsley if desired
Directions
In 12-inch skillet, cook sausage until golden brown. Remove and crumble. Set aside. Drain all but 2 tablespoons drippings from skillet. Add hash browns, bell pepper, green onion, salt and black pepper to skillet; stir and cook 5 minutes. Flatten hash browns with spatula, pressing hash browns up sides and across bottom of skillet. Top with sausage. Beat together eggs and milk; pour over potato mixture. Sprinkle with cheese. Cover skillet. Cook over medium-low heat 8 to 10 minutes or until eggs are set and cheese is melted. Loosen sides with spatula and slide onto serving platter. Sprinkle with chopped tomato and parsley, if desired.Does anyone have a great egg, potatoe and sausage bake recipe?
I do-
depends on how many ppl want it so vary your incredients accordingly
preheat the oven to 450
for 2 people break 6 eggs, 4 sliced sausages (i use italian sweet. my cousin uses breakfast links. someone else uses diced sausage patties) and hash browns (i used hash someone else uses chopped wedges)
once you mix the eggs, put the sausage and hash browns into a baking tin. season with garlic powder, onion powder, oregano and parsley.
bake for around 20-30 minutes. depending on your oven make/model it could take more time or less.Does anyone have a great egg, potatoe and sausage bake recipe?
Sausage and Egg Brunch Bake
1 1/2 lbs bulk pork sausage
5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg)
1/2 cup sliced green onions
2 (4 1/2 ounce) jars sliced mushrooms, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 tablespoon chopped fresh basil
12 ounces shredded mozzarella-cheddar blend cheese (divided 3 cups)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt
TOPPING
1 tablespoon olive oil or vegetable oil
1 clove garlic, minced
6 Italian plum tomatoes, chopped (about 2 cups)
1/4 teaspoon salt
2 tablespoons chopped fresh basil
Spray 13X9 inch glass baking dish with nonstick cooking spray.
Cook sausage in large skillet until no longer pink.
Drain.
In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
Add cooked sausage; mix lightly.
Spoon evenly into prepared baking dish.
Sprinkle with remaining cheese.
Beat eggs in large bowl.
Add milk and 1/2 tsp salt; beat well.
Pour over potato mixture in baking dish.
Spray a sheet of foil with nonstick cooking spray.
Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
To serve, heat oven to 350F.
Bake, covered, for 45 minutes.
Uncover; bake an additional 20-25 minutes or until center is set.
Let stand 10 minutes before serving.
While casserole is baking, make topping by heating oil over medium heat.
Add garlic; cook and stir 1 minute.
Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
Stir in 2 Tbls basil.
Spoon warm topping over individual servings of casserole.
......................................鈥?br>
Overnight Egg-Sausage Bake
1 cup Original Bisquick庐 mix
1 cup shredded Cheddar cheese, (4 ounces)
2 cups milk
1 teaspoon ground mustard
1/2 teaspoon dried oregano leaves
6 eggs, slightly beaten
1 pound bulk pork sausage, cooked and drained
1. Mix all ingredients in large bowl. Cover and refrigerate at least 8 hours but no longer than 24 hours.
2. Heat oven to 350潞F. Grease 2-quart casserole. Pour egg mixture into casserole.
3. Bake uncovered about 1 hour or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft)
Decrease Bisquick庐 to 2/3 cup. Bake about 1 1/4 hours.
......................................鈥?br>
Down on the Farm Sausage Bake
6 medium potatoes, peeled and cubed (2 lb.)
4 green onions, sliced
2 cloves garlic, minced
2 tablespoons butter or margarine
3/4 cup milk
2 egg yolks
pepper
1 dash nutmeg
2 tablespoons dried parsley flakes
1 lb smoked sausage, sliced
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1 teaspoon dried thyme
In a pot of boiling salted water, cook potatoes until tender.
Drain and place in a large bowl.
Mash with potato masher.
Add onions, garlic, butter, milk, egg yolks, pepper, and nutmeg.
Beat with electic mixer until light and fluffy.
Add in parsley, sausage and cheeses.
Spoon into a greased 2 quart casserole dish.
Sprinkle with thyme.
Bake, uncovered, at 400 degrees for 30 minutes or until just browned and heated thoroughly.
......................................鈥?br>
Italian Egg Bake Casserole
Ingredients
1 lb. Bulk Italian sausage
4 cups Frozen hash-brown potatoes, thawed
4 oz. (1 cup) shredded Cheddar cheese
1 cup Green Giant庐 Frozen Cut Leaf Spinach, thawed, drained
1/4 cup Sliced marinated sun-dried tomatoes
4 oz. (1 cup) shredded mozzarella cheese
4 Eggs
3/4 cup Milk
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoons Shredded fresh Parmesan cheese
Preparation
1. Heat oven to 350掳F. Grease 8-inch square (2-quart) baking dish. In large nonstick skillet, cook sausage over medium-high heat until browned, stirring occasionally. Drain.
2. In medium bowl, combine potatoes and Cheddar cheese. In greased baking dish, layer half of the potato mixture, all of the sausage mixture, spinach and tomatoes, remaining potato mixture, and all of the mozzarella cheese.
3. In medium bowl, beat eggs slightly. Add milk, salt and pepper; beat well. Pour evenly over potato mixture. Cover with foil.
4. Bake at 350掳F. for 1 hour. Uncover; sprinkle with Parmesan cheese. Bake uncovered for an additional 15 minutes or until knife inserted in center comes out clean. Let stand about 5 minutes before serving; cut into squares.
Cook's Notes
Omit the Italian sausage for a vegetarian version.
Jan
this one uses left over boiled potatoes (or cook some extra)
Cut the boiled potatoes into slices. Put the raw sausages into a baking tin with some olive oil at the bottom. Arrange the potato slices between the sausages. Bake until the sausages are cooked and the potatoes are golden. (Oven at 350F, 180C)
empty a tin of chopped tomatoes over the sausages and potatoes and break the eggs into little hollows you make. Return to oven, til the eggs are cooked to your liking.
Hope you enjoy it!
go to allrecipes.com!
Skillet Breakfast
1/2 lb. bacon or sausage
4 large potatoes, peeled and cubed
1/2 an onion, chopped, optional
6 eggs, beaten
1 cup cheddar cheese, shredded
In cast iron skillet cook bacon or sausage to desired doneness, rendering fat from it. Remove bacon/sausage and set aside.Add potatoes and onion to pan, cover and allow to cook for 10-12 minutes or until done. Crumble bacon/sausage into bite size pieces and return to pan. Add eggs and cover 2 minutes until cooked through. Top with Cheese and cut into slices and serve.
Brunch Casserole
1 1/2 lbs bulk pork sausage
5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg)
1/2 cup sliced green onions
2 (4 1/2 ounce) jars sliced mushrooms, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 tablespoon chopped fresh basil
12 ounces shredded mozzarella-cheddar blend cheese (divided 3 cups)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt
Spray 13X9 inch glass baking dish with nonstick cooking spray.
Cook sausage in large skillet until no longer pink.
Drain.
In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
Add cooked sausage; mix lightly.
Spoon evenly into prepared baking dish.
Sprinkle with remaining cheese.
Beat eggs in large bowl.
Add milk and 1/2 tsp salt; beat well.
Pour over potato mixture in baking dish.
Spray a sheet of foil with nonstick cooking spray.
Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
To serve, heat oven to 350F.
Bake, covered, for 45 minutes.
Uncover; bake an additional 20-25 minutes or until center is set.
Let stand 10 minutes before serving.
While casserole is baking, make topping by heating oil over medium heat.
Add garlic; cook and stir 1 minute.
Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
Stir in 2 Tbls basil.
Spoon warm topping over individual servings of casserole.
TOPPING
1 tablespoon olive oil or vegetable oil
1 clove garlic, minced
6 Italian plum tomatoes, chopped (about 2 cups)
1/4 teaspoon salt
2 tablespoons chopped fresh basil
Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 1 package HORMEL庐 LITTLE SIZZLERS庐 Pork Sausage Links (12-ounce)
- 1 package (1-pound 4-ounce) shredded hash browns
- 1 green bell pepper, chopped
- 1/2 cup green onion, sliced
- Salt and black pepper to taste
- 4 eggs
- 2 tablespoons milk
- 1 package (8-ounce) shredded cheddar cheese
- 1 tomato chopped
- 1/4 cup chopped parsley if desired
Directions
In 12-inch skillet, cook sausage until golden brown. Remove and crumble. Set aside. Drain all but 2 tablespoons drippings from skillet. Add hash browns, bell pepper, green onion, salt and black pepper to skillet; stir and cook 5 minutes. Flatten hash browns with spatula, pressing hash browns up sides and across bottom of skillet. Top with sausage. Beat together eggs and milk; pour over potato mixture. Sprinkle with cheese. Cover skillet. Cook over medium-low heat 8 to 10 minutes or until eggs are set and cheese is melted. Loosen sides with spatula and slide onto serving platter. Sprinkle with chopped tomato and parsley, if desired.Does anyone have a great egg, potatoe and sausage bake recipe?
I do-
depends on how many ppl want it so vary your incredients accordingly
preheat the oven to 450
for 2 people break 6 eggs, 4 sliced sausages (i use italian sweet. my cousin uses breakfast links. someone else uses diced sausage patties) and hash browns (i used hash someone else uses chopped wedges)
once you mix the eggs, put the sausage and hash browns into a baking tin. season with garlic powder, onion powder, oregano and parsley.
bake for around 20-30 minutes. depending on your oven make/model it could take more time or less.Does anyone have a great egg, potatoe and sausage bake recipe?
Sausage and Egg Brunch Bake
1 1/2 lbs bulk pork sausage
5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg)
1/2 cup sliced green onions
2 (4 1/2 ounce) jars sliced mushrooms, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 tablespoon chopped fresh basil
12 ounces shredded mozzarella-cheddar blend cheese (divided 3 cups)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt
TOPPING
1 tablespoon olive oil or vegetable oil
1 clove garlic, minced
6 Italian plum tomatoes, chopped (about 2 cups)
1/4 teaspoon salt
2 tablespoons chopped fresh basil
Spray 13X9 inch glass baking dish with nonstick cooking spray.
Cook sausage in large skillet until no longer pink.
Drain.
In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
Add cooked sausage; mix lightly.
Spoon evenly into prepared baking dish.
Sprinkle with remaining cheese.
Beat eggs in large bowl.
Add milk and 1/2 tsp salt; beat well.
Pour over potato mixture in baking dish.
Spray a sheet of foil with nonstick cooking spray.
Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
To serve, heat oven to 350F.
Bake, covered, for 45 minutes.
Uncover; bake an additional 20-25 minutes or until center is set.
Let stand 10 minutes before serving.
While casserole is baking, make topping by heating oil over medium heat.
Add garlic; cook and stir 1 minute.
Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
Stir in 2 Tbls basil.
Spoon warm topping over individual servings of casserole.
......................................鈥?br>
Overnight Egg-Sausage Bake
1 cup Original Bisquick庐 mix
1 cup shredded Cheddar cheese, (4 ounces)
2 cups milk
1 teaspoon ground mustard
1/2 teaspoon dried oregano leaves
6 eggs, slightly beaten
1 pound bulk pork sausage, cooked and drained
1. Mix all ingredients in large bowl. Cover and refrigerate at least 8 hours but no longer than 24 hours.
2. Heat oven to 350潞F. Grease 2-quart casserole. Pour egg mixture into casserole.
3. Bake uncovered about 1 hour or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft)
Decrease Bisquick庐 to 2/3 cup. Bake about 1 1/4 hours.
......................................鈥?br>
Down on the Farm Sausage Bake
6 medium potatoes, peeled and cubed (2 lb.)
4 green onions, sliced
2 cloves garlic, minced
2 tablespoons butter or margarine
3/4 cup milk
2 egg yolks
pepper
1 dash nutmeg
2 tablespoons dried parsley flakes
1 lb smoked sausage, sliced
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1 teaspoon dried thyme
In a pot of boiling salted water, cook potatoes until tender.
Drain and place in a large bowl.
Mash with potato masher.
Add onions, garlic, butter, milk, egg yolks, pepper, and nutmeg.
Beat with electic mixer until light and fluffy.
Add in parsley, sausage and cheeses.
Spoon into a greased 2 quart casserole dish.
Sprinkle with thyme.
Bake, uncovered, at 400 degrees for 30 minutes or until just browned and heated thoroughly.
......................................鈥?br>
Italian Egg Bake Casserole
Ingredients
1 lb. Bulk Italian sausage
4 cups Frozen hash-brown potatoes, thawed
4 oz. (1 cup) shredded Cheddar cheese
1 cup Green Giant庐 Frozen Cut Leaf Spinach, thawed, drained
1/4 cup Sliced marinated sun-dried tomatoes
4 oz. (1 cup) shredded mozzarella cheese
4 Eggs
3/4 cup Milk
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoons Shredded fresh Parmesan cheese
Preparation
1. Heat oven to 350掳F. Grease 8-inch square (2-quart) baking dish. In large nonstick skillet, cook sausage over medium-high heat until browned, stirring occasionally. Drain.
2. In medium bowl, combine potatoes and Cheddar cheese. In greased baking dish, layer half of the potato mixture, all of the sausage mixture, spinach and tomatoes, remaining potato mixture, and all of the mozzarella cheese.
3. In medium bowl, beat eggs slightly. Add milk, salt and pepper; beat well. Pour evenly over potato mixture. Cover with foil.
4. Bake at 350掳F. for 1 hour. Uncover; sprinkle with Parmesan cheese. Bake uncovered for an additional 15 minutes or until knife inserted in center comes out clean. Let stand about 5 minutes before serving; cut into squares.
Cook's Notes
Omit the Italian sausage for a vegetarian version.
Jan
this one uses left over boiled potatoes (or cook some extra)
Cut the boiled potatoes into slices. Put the raw sausages into a baking tin with some olive oil at the bottom. Arrange the potato slices between the sausages. Bake until the sausages are cooked and the potatoes are golden. (Oven at 350F, 180C)
empty a tin of chopped tomatoes over the sausages and potatoes and break the eggs into little hollows you make. Return to oven, til the eggs are cooked to your liking.
Hope you enjoy it!
go to allrecipes.com!
Skillet Breakfast
1/2 lb. bacon or sausage
4 large potatoes, peeled and cubed
1/2 an onion, chopped, optional
6 eggs, beaten
1 cup cheddar cheese, shredded
In cast iron skillet cook bacon or sausage to desired doneness, rendering fat from it. Remove bacon/sausage and set aside.Add potatoes and onion to pan, cover and allow to cook for 10-12 minutes or until done. Crumble bacon/sausage into bite size pieces and return to pan. Add eggs and cover 2 minutes until cooked through. Top with Cheese and cut into slices and serve.
Brunch Casserole
1 1/2 lbs bulk pork sausage
5 cups frozen country style shredded hash brown potatoes (from 30 oz pkg)
1/2 cup sliced green onions
2 (4 1/2 ounce) jars sliced mushrooms, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 tablespoon chopped fresh basil
12 ounces shredded mozzarella-cheddar blend cheese (divided 3 cups)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt
Spray 13X9 inch glass baking dish with nonstick cooking spray.
Cook sausage in large skillet until no longer pink.
Drain.
In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese.
Add cooked sausage; mix lightly.
Spoon evenly into prepared baking dish.
Sprinkle with remaining cheese.
Beat eggs in large bowl.
Add milk and 1/2 tsp salt; beat well.
Pour over potato mixture in baking dish.
Spray a sheet of foil with nonstick cooking spray.
Cover baking dish with sprayed foil; refrigerate 8 hours or overnight.
To serve, heat oven to 350F.
Bake, covered, for 45 minutes.
Uncover; bake an additional 20-25 minutes or until center is set.
Let stand 10 minutes before serving.
While casserole is baking, make topping by heating oil over medium heat.
Add garlic; cook and stir 1 minute.
Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally.
Stir in 2 Tbls basil.
Spoon warm topping over individual servings of casserole.
TOPPING
1 tablespoon olive oil or vegetable oil
1 clove garlic, minced
6 Italian plum tomatoes, chopped (about 2 cups)
1/4 teaspoon salt
2 tablespoons chopped fresh basil
I need a potatoe salad recipe for 80 people,help!?
30 potatoes, 24 hard boiled eggs, 1 cup chopped dill pickles,radishes, green onions, mayo.,mix----great flavor.I need a potatoe salad recipe for 80 people,help!?
Figure one potato per person
Boil peeled potatoes
Allow to cool, then refrigerate
In a bowl, mix mayo with 1/2 as much vinegar as the mayo, add salt, pepper... You will probably be doing this several times, due to the size of the order. Therefore, you'll be using several bowls and repeating the process.
Things you can add (optional):
Hard boiled eggs (1 for every 2 potatoes)
Chopped Onions
Chopped Celery
Mustard (not too much, particularly if you've used vinegar)
most anything people like in potato salad (e.g., black olives, bell peppers, etc.)
Refrigerate...do not allow this to stay at room temperature for any length of time. Also, cover.
Before bringing to the party, your salad will probably need more salt (salt seems to vanish after refrigeration).
Good luck...I make it often for barbecues, but not usually for 80 people :)I need a potatoe salad recipe for 80 people,help!?
Well first you need to know if they are big , heavy ,people cause you will need more than 80 potatoes. Then you need to know if they are all coming, also it would be helpful to find out who does not like potatoes, and who wants french fries , and who is on the scarsdale diet. Alfter all of this use the recipe you would use for your family of four and either make it twenty times or order out. Excuse me I have to go eat my salad now, suddenly got a craving for potatoe salad.
You'll need to know how many ounces to give your guests. Are you serving or is it a buffet where they can get their own. Allow 4-6 oz per guest to be on the safe side. You'll need about 18-20 lbs of potato's. Boil or bake until soft but a little firm. Add chopped up hard boiled egg's(8-10), celery,onions,mayo and mustard to taste. You can leave the skins on or off. also you can use Baby Red Potatos if desired. There are many different free recipe sites to search for potato salad. You just have to adjust the recipe and multiply the servings to reach 80 servings. I've cooked for over 300 people by myself so feel free to contact me anytime.It's very stressful sometimes but it's not as bad as you think. Plan ahead,stay on time and everything will turn out fine!
Make a large potatoe salad
This actually serves 100 but what the heck - everyone loves potato salad! Or you can just cut it down a bit...
30 lbs. potatoes
4 c. chopped onions
7 1/2 c. chopped celery
30 hard boiled eggs
Dressing:
6 tbsp. salt or to taste
2 tbsp. pepper
2 qts. mayonnaise
2 qts. Miracle Whip
Cook potatoes until tender. Cool. Peel and cut up. Add onions, celery, and eggs. Mix dressing ingredients together and stir into potato mixture.
Refrigerate overnight to let flavors blend.
i dont know what a potatoe is im afraid.
i know a few potato recepies?lip gloss colors
Figure one potato per person
Boil peeled potatoes
Allow to cool, then refrigerate
In a bowl, mix mayo with 1/2 as much vinegar as the mayo, add salt, pepper... You will probably be doing this several times, due to the size of the order. Therefore, you'll be using several bowls and repeating the process.
Things you can add (optional):
Hard boiled eggs (1 for every 2 potatoes)
Chopped Onions
Chopped Celery
Mustard (not too much, particularly if you've used vinegar)
most anything people like in potato salad (e.g., black olives, bell peppers, etc.)
Refrigerate...do not allow this to stay at room temperature for any length of time. Also, cover.
Before bringing to the party, your salad will probably need more salt (salt seems to vanish after refrigeration).
Good luck...I make it often for barbecues, but not usually for 80 people :)I need a potatoe salad recipe for 80 people,help!?
Well first you need to know if they are big , heavy ,people cause you will need more than 80 potatoes. Then you need to know if they are all coming, also it would be helpful to find out who does not like potatoes, and who wants french fries , and who is on the scarsdale diet. Alfter all of this use the recipe you would use for your family of four and either make it twenty times or order out. Excuse me I have to go eat my salad now, suddenly got a craving for potatoe salad.
You'll need to know how many ounces to give your guests. Are you serving or is it a buffet where they can get their own. Allow 4-6 oz per guest to be on the safe side. You'll need about 18-20 lbs of potato's. Boil or bake until soft but a little firm. Add chopped up hard boiled egg's(8-10), celery,onions,mayo and mustard to taste. You can leave the skins on or off. also you can use Baby Red Potatos if desired. There are many different free recipe sites to search for potato salad. You just have to adjust the recipe and multiply the servings to reach 80 servings. I've cooked for over 300 people by myself so feel free to contact me anytime.It's very stressful sometimes but it's not as bad as you think. Plan ahead,stay on time and everything will turn out fine!
Make a large potatoe salad
This actually serves 100 but what the heck - everyone loves potato salad! Or you can just cut it down a bit...
30 lbs. potatoes
4 c. chopped onions
7 1/2 c. chopped celery
30 hard boiled eggs
Dressing:
6 tbsp. salt or to taste
2 tbsp. pepper
2 qts. mayonnaise
2 qts. Miracle Whip
Cook potatoes until tender. Cool. Peel and cut up. Add onions, celery, and eggs. Mix dressing ingredients together and stir into potato mixture.
Refrigerate overnight to let flavors blend.
i dont know what a potatoe is im afraid.
i know a few potato recepies?
Recipe for chilly potatoe wedges?...other recipes for light snacks to serve with alcohol?
making chilly potato wedges is very easy. remove potato peel %26amp; parboil them with a little salt. just cut them into wedges %26amp; deep fry. drain them out of oil %26amp; sprinkle chilly flakes liberally %26amp; serve with sauce or some home made dip.
u have not mentioned if u need veg or non-veg snacks. am posting veg ones here since am not sure. hope u enjoy them %26amp; u could visit the site for non-veg recipes if u need them.
Potato Kababs
Ingredients
Potatoes - 4 medium sized
Red Onion - 1 (finely chopped)
Green chilies - 3
Coriander leaves - few
Mint leaves - few
Garam Masala powder - 1/2 tsp
Turmeric Powder -1/4 tsp
Bread slices -4
Chilli Powder - 1/2 tsp
Rice flour - 1/4 cup
Corn flour - 1/4 Cup
Oil - For Frying
Salt
Preparation
1. Boil the potatoes, and mash them
2. Dip the bread slices in water after removing the edges, squeeze them and add it to the potatoes
3. Add finely chopped onions, green chilies, coriander and mint to the mixture.
4. Add all the dry spices and salt and mix thoroughly to forma dough.
5. Make them into balls and press them out slightly or to any shape you desire.
4. Deep fry on medium flame
5. Serve hot with tomato sauce or a chutney of your choice.
Cauliflower Crisps
Ingredients
Cauliflower - 1
Corn Flour - 3 tbls
Chilli Powder - 1 tsp
Ginger/Garlic Paste - 1 tsp
Light Soya Sauce - 2 tsp
Chinese Salt - 1/4 tsp
Salt - to taste
Oil for frying
Preparation
Put cauliflower florets in boiling water with little salt and cook for 3 mins, till slightly tender. Drain the water and pat dry the florets. Mix all the other ingredients to form a thin paste using enough water. Dip the florets in the batter and fry till olden brown. Serve hot.
http://www.informationcorner.com/recipe_鈥?/a>Recipe for chilly potatoe wedges?...other recipes for light snacks to serve with alcohol?
About Me
Member since: September 23, 2006
Best Answers:
Points earned this week:
Total points: 620 (Level 2)
Chilly Potato Wedges!
Ingridients:-
1. Potato (Cut into Wedges)
2. Mixed herbs Spice Mix
3. Oil for deepp frying
4. Red Chilli Powder
Method:-
Put Mixed herbs (use can use oregano, fennel seed powder, and other herbs), Red Chilli Powder and enough oil in a bowl to form a thick paste then add little water to get the consistancy of gravy. then add potatos in the bowl, marinate for half hour and deep fry!
Good Luck!
Shrimp Snakes
Ingredients
1 6 oz Can broken shrimp
3 t Mayonnaise
1 t Parsley (dried or fresh)
3 slices Sandwich bread
2 t Sesame seeds
1/4 teaspoon Each of salt and pepper
Preparation
Cut crusts from bread and cut four squares from each slice.
Place the twelve squares on a non-stick baking sheet.
Preheat oven to 350 degrees F.
Drain the liquid off the shrimp.
(Open can with can opener, then hold the removed can top
on and pour the liquid off)
Put the drained shrimp in a bowl.
Add 3 Tablespoons mayonnaise.
Add 1 Tableshoon of dried or fresh parsley.
Add 1/4 teaspoon each salt and pepper.
Stir ingredients together.
Spoon the shrimp mixture onto the bread squares.
Sprinkle sesame seeds on top of each.
Place in pre-heated oven and bake for 8 to 10 minutes.
(When done the bread and sesame seeds will be toasted,
and the shrimp mixture will be bubbly).
Remove shrimp snakes from the oven.
Allow them to cool for 5 minutes,
so they can be picked up easily.
Place shrimp snakes on a plate, and serve.
-------------------------
Stuffed Mushrooms
Ingredients
12 Large mushrooms
6 oz Mild or hot sausage
3 tbsp Seasoned bread crumbs
1/2 cup Shredded mozzarella cheese, divided
2 tsp Dried parsley
Preparation
Preheat oven to 375.
Grease a large baking sheet.
Remove and chop mushroom stems, reserving caps.
Heat a medium skillet over medium-high heat.
Add sausage.
Cook until browned and crumbly, about 5 minutes.
Drain.
Stir in chopped mushroom stems, bread crumbs and 1/4 cup mozzarella into skillet.
Remove skillet from heat.
Spoon sausage mixture into mushroom caps.
Arrange on baking sheet.
Top mushrooms with remaining mozzarella.
Bake until stuffing is hot, about 15 minutes.
Garnish with parsley.
Cook's Notes
If preparing for a get together, keep in mind these are good and suggested servings never seem to stretch as far with snacks. For extra cheese flavor, add 3 Tbsp. grated Parmesan to bread crumbs. Can prepare up to baking point of recipe 3 hours in advance.
Nutrient Information
1461 Calories
9.7g Total Fat
4.8g Saturated Fat
0.1g Polyunsaturated Fat
5.2g Carbohydrates
10g Protein
397.1mg Sodium
0.6g FiberRecipe for chilly potatoe wedges?...other recipes for light snacks to serve with alcohol?
I like this wedgie recipe...
Toss one capful of Mrs. Dash Extra Spicy with potato wedges, olive oil and garlic; bake at 400* - 20 minutes. Turn potatoes; bake 15 more minutes.
';Pepper Poppers';
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons cornmeal
1/2 cup milk
1 egg; beaten
6 large green chilies (7 oz.) can, or small green peppers
8 oz. pkg. cream cheese
Sift flour, baking powder and salt; add cornmeal. In small bowl combine 1/2 cup milk and egg; pour over flour mixture and stir. Stuff chilies or peppers with cream cheese. Dip chilies into batter; fry until golden. Drain. Serve with salsa and sour cream on the side.
I would just keep it simple (especially if you're serving dinner afterwards) - thin slices of salami / sausage, olives, pate', Bologna ham cut into cubes, pickles, cashew nuts...
try this link
http://www.google.com/custom?domains=www鈥?/a>
Chilly Potato Wedges!
Ingridients:-
1. Potato (Cut into Wedges)
2. Mixed herbs Spice Mix
3. Oil for deepp frying
4. Red Chilli Powder
Method:-
Put Mixed herbs (use can use oregano, fennel seed powder, and other herbs), Red Chilli Powder and enough oil in a bowl to form a thick paste then add little water to get the consistancy of gravy. then add potatos in the bowl, marinate for half hour and deep fry!
Good Luck!
Shrimp Snakes
Ingredients
1 6 oz Can broken shrimp
3 t Mayonnaise
1 t Parsley (dried or fresh)
3 slices Sandwich bread
2 t Sesame seeds
1/4 teaspoon Each of salt and pepper
Preparation
Cut crusts from bread and cut four squares from each slice.
Place the twelve squares on a non-stick baking sheet.
Preheat oven to 350 degrees F.
Drain the liquid off the shrimp.
(Open can with can opener, then hold the removed can top
on and pour the liquid off)
Put the drained shrimp in a bowl.
Add 3 Tablespoons mayonnaise.
Add 1 Tableshoon of dried or fresh parsley.
Add 1/4 teaspoon each salt and pepper.
Stir ingredients together.
Spoon the shrimp mixture onto the bread squares.
Sprinkle sesame seeds on top of each.
Place in pre-heated oven and bake for 8 to 10 minutes.
(When done the bread and sesame seeds will be toasted,
and the shrimp mixture will be bubbly).
Remove shrimp snakes from the oven.
Allow them to cool for 5 minutes,
so they can be picked up easily.
Place shrimp snakes on a plate, and serve.
-------------------------
Stuffed Mushrooms
Ingredients
12 Large mushrooms
6 oz Mild or hot sausage
3 tbsp Seasoned bread crumbs
1/2 cup Shredded mozzarella cheese, divided
2 tsp Dried parsley
Preparation
Preheat oven to 375.
Grease a large baking sheet.
Remove and chop mushroom stems, reserving caps.
Heat a medium skillet over medium-high heat.
Add sausage.
Cook until browned and crumbly, about 5 minutes.
Drain.
Stir in chopped mushroom stems, bread crumbs and 1/4 cup mozzarella into skillet.
Remove skillet from heat.
Spoon sausage mixture into mushroom caps.
Arrange on baking sheet.
Top mushrooms with remaining mozzarella.
Bake until stuffing is hot, about 15 minutes.
Garnish with parsley.
Cook's Notes
If preparing for a get together, keep in mind these are good and suggested servings never seem to stretch as far with snacks. For extra cheese flavor, add 3 Tbsp. grated Parmesan to bread crumbs. Can prepare up to baking point of recipe 3 hours in advance.
Nutrient Information
1461 Calories
9.7g Total Fat
4.8g Saturated Fat
0.1g Polyunsaturated Fat
5.2g Carbohydrates
10g Protein
397.1mg Sodium
0.6g Fiber
Lol... i know this sounds silly... and if you're hosting an actual like..dinner party with fancy guests this wont go over well..but if its just a bunch of friends this is actually kind of funny...and good though.
Once my friend made some Chicken flavored rice pilaf for dinner..but she made SO much of it that there was a giant bowl left over of it after dinner. She put it in the fridge afterwards. She had smallish get together at her house (about 15 people) with alchohol ...and she put out some normal snacks... But all of a sudden she kept seeing people walking out into the living room munching on little chilled balls of the rice pilaf eating them saying how great of a snack it was. (the pilaf had cooled down and stuck together in little snack sized clumps!!) It was quite a surprising hit!!!
...you could make them actually FOR that occassion... make something like that.. let it chill in the fridge and see if you can make them into little balls.
Lol Sounds strange but you'd be surprised how fast they go.
its also a unique idea..noone will have ever seen that served like that before. lol
Any party with alcohol is not complete without a cheese tray? The cheese helps metabolize the alcohol, so your guests don't get too drunk? The BBQ smokies always go over well %26amp; are easy to fix. Cook up some roll sausage, mix it with cheese, cheddar or nacho is best, keep it warm in a crock pot, serve it with tortilla chips. The little finger sandwiches, ham %26amp; cheese, sandwich spread, etc. When does the party start? I'll be there! Good Luck!
CHILI
POTATO WEDGES
This recipe can be prepared in 45 minutes or less.
5 pounds boiling potatoes (preferably Yukon Gold; 6 to 8 medium)
2 tablespoons olive oil
1 tablespoon chili powder
Preheat oven to 425掳F and oil a large shallow baking pan large enough to hold potatoes in one layer. Peel potatoes and cut each lengthwise into 6 wedges. Toss potatoes with oil, chili and salt and pepper to taste. Roast potatoes in lower third of oven until undersides are golden, about 40 minutes. Turn potatoes over and continue roasting until undersides are golden and potatoes are tender, about 20 minutes more.
Serves 8.
u have not mentioned if u need veg or non-veg snacks. am posting veg ones here since am not sure. hope u enjoy them %26amp; u could visit the site for non-veg recipes if u need them.
Potato Kababs
Ingredients
Potatoes - 4 medium sized
Red Onion - 1 (finely chopped)
Green chilies - 3
Coriander leaves - few
Mint leaves - few
Garam Masala powder - 1/2 tsp
Turmeric Powder -1/4 tsp
Bread slices -4
Chilli Powder - 1/2 tsp
Rice flour - 1/4 cup
Corn flour - 1/4 Cup
Oil - For Frying
Salt
Preparation
1. Boil the potatoes, and mash them
2. Dip the bread slices in water after removing the edges, squeeze them and add it to the potatoes
3. Add finely chopped onions, green chilies, coriander and mint to the mixture.
4. Add all the dry spices and salt and mix thoroughly to forma dough.
5. Make them into balls and press them out slightly or to any shape you desire.
4. Deep fry on medium flame
5. Serve hot with tomato sauce or a chutney of your choice.
Cauliflower Crisps
Ingredients
Cauliflower - 1
Corn Flour - 3 tbls
Chilli Powder - 1 tsp
Ginger/Garlic Paste - 1 tsp
Light Soya Sauce - 2 tsp
Chinese Salt - 1/4 tsp
Salt - to taste
Oil for frying
Preparation
Put cauliflower florets in boiling water with little salt and cook for 3 mins, till slightly tender. Drain the water and pat dry the florets. Mix all the other ingredients to form a thin paste using enough water. Dip the florets in the batter and fry till olden brown. Serve hot.
http://www.informationcorner.com/recipe_鈥?/a>Recipe for chilly potatoe wedges?...other recipes for light snacks to serve with alcohol?
About Me
Member since: September 23, 2006
Best Answers:
Points earned this week:
Total points: 620 (Level 2)
Chilly Potato Wedges!
Ingridients:-
1. Potato (Cut into Wedges)
2. Mixed herbs Spice Mix
3. Oil for deepp frying
4. Red Chilli Powder
Method:-
Put Mixed herbs (use can use oregano, fennel seed powder, and other herbs), Red Chilli Powder and enough oil in a bowl to form a thick paste then add little water to get the consistancy of gravy. then add potatos in the bowl, marinate for half hour and deep fry!
Good Luck!
Shrimp Snakes
Ingredients
1 6 oz Can broken shrimp
3 t Mayonnaise
1 t Parsley (dried or fresh)
3 slices Sandwich bread
2 t Sesame seeds
1/4 teaspoon Each of salt and pepper
Preparation
Cut crusts from bread and cut four squares from each slice.
Place the twelve squares on a non-stick baking sheet.
Preheat oven to 350 degrees F.
Drain the liquid off the shrimp.
(Open can with can opener, then hold the removed can top
on and pour the liquid off)
Put the drained shrimp in a bowl.
Add 3 Tablespoons mayonnaise.
Add 1 Tableshoon of dried or fresh parsley.
Add 1/4 teaspoon each salt and pepper.
Stir ingredients together.
Spoon the shrimp mixture onto the bread squares.
Sprinkle sesame seeds on top of each.
Place in pre-heated oven and bake for 8 to 10 minutes.
(When done the bread and sesame seeds will be toasted,
and the shrimp mixture will be bubbly).
Remove shrimp snakes from the oven.
Allow them to cool for 5 minutes,
so they can be picked up easily.
Place shrimp snakes on a plate, and serve.
-------------------------
Stuffed Mushrooms
Ingredients
12 Large mushrooms
6 oz Mild or hot sausage
3 tbsp Seasoned bread crumbs
1/2 cup Shredded mozzarella cheese, divided
2 tsp Dried parsley
Preparation
Preheat oven to 375.
Grease a large baking sheet.
Remove and chop mushroom stems, reserving caps.
Heat a medium skillet over medium-high heat.
Add sausage.
Cook until browned and crumbly, about 5 minutes.
Drain.
Stir in chopped mushroom stems, bread crumbs and 1/4 cup mozzarella into skillet.
Remove skillet from heat.
Spoon sausage mixture into mushroom caps.
Arrange on baking sheet.
Top mushrooms with remaining mozzarella.
Bake until stuffing is hot, about 15 minutes.
Garnish with parsley.
Cook's Notes
If preparing for a get together, keep in mind these are good and suggested servings never seem to stretch as far with snacks. For extra cheese flavor, add 3 Tbsp. grated Parmesan to bread crumbs. Can prepare up to baking point of recipe 3 hours in advance.
Nutrient Information
1461 Calories
9.7g Total Fat
4.8g Saturated Fat
0.1g Polyunsaturated Fat
5.2g Carbohydrates
10g Protein
397.1mg Sodium
0.6g FiberRecipe for chilly potatoe wedges?...other recipes for light snacks to serve with alcohol?
I like this wedgie recipe...
Toss one capful of Mrs. Dash Extra Spicy with potato wedges, olive oil and garlic; bake at 400* - 20 minutes. Turn potatoes; bake 15 more minutes.
';Pepper Poppers';
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons cornmeal
1/2 cup milk
1 egg; beaten
6 large green chilies (7 oz.) can, or small green peppers
8 oz. pkg. cream cheese
Sift flour, baking powder and salt; add cornmeal. In small bowl combine 1/2 cup milk and egg; pour over flour mixture and stir. Stuff chilies or peppers with cream cheese. Dip chilies into batter; fry until golden. Drain. Serve with salsa and sour cream on the side.
I would just keep it simple (especially if you're serving dinner afterwards) - thin slices of salami / sausage, olives, pate', Bologna ham cut into cubes, pickles, cashew nuts...
try this link
http://www.google.com/custom?domains=www鈥?/a>
Chilly Potato Wedges!
Ingridients:-
1. Potato (Cut into Wedges)
2. Mixed herbs Spice Mix
3. Oil for deepp frying
4. Red Chilli Powder
Method:-
Put Mixed herbs (use can use oregano, fennel seed powder, and other herbs), Red Chilli Powder and enough oil in a bowl to form a thick paste then add little water to get the consistancy of gravy. then add potatos in the bowl, marinate for half hour and deep fry!
Good Luck!
Shrimp Snakes
Ingredients
1 6 oz Can broken shrimp
3 t Mayonnaise
1 t Parsley (dried or fresh)
3 slices Sandwich bread
2 t Sesame seeds
1/4 teaspoon Each of salt and pepper
Preparation
Cut crusts from bread and cut four squares from each slice.
Place the twelve squares on a non-stick baking sheet.
Preheat oven to 350 degrees F.
Drain the liquid off the shrimp.
(Open can with can opener, then hold the removed can top
on and pour the liquid off)
Put the drained shrimp in a bowl.
Add 3 Tablespoons mayonnaise.
Add 1 Tableshoon of dried or fresh parsley.
Add 1/4 teaspoon each salt and pepper.
Stir ingredients together.
Spoon the shrimp mixture onto the bread squares.
Sprinkle sesame seeds on top of each.
Place in pre-heated oven and bake for 8 to 10 minutes.
(When done the bread and sesame seeds will be toasted,
and the shrimp mixture will be bubbly).
Remove shrimp snakes from the oven.
Allow them to cool for 5 minutes,
so they can be picked up easily.
Place shrimp snakes on a plate, and serve.
-------------------------
Stuffed Mushrooms
Ingredients
12 Large mushrooms
6 oz Mild or hot sausage
3 tbsp Seasoned bread crumbs
1/2 cup Shredded mozzarella cheese, divided
2 tsp Dried parsley
Preparation
Preheat oven to 375.
Grease a large baking sheet.
Remove and chop mushroom stems, reserving caps.
Heat a medium skillet over medium-high heat.
Add sausage.
Cook until browned and crumbly, about 5 minutes.
Drain.
Stir in chopped mushroom stems, bread crumbs and 1/4 cup mozzarella into skillet.
Remove skillet from heat.
Spoon sausage mixture into mushroom caps.
Arrange on baking sheet.
Top mushrooms with remaining mozzarella.
Bake until stuffing is hot, about 15 minutes.
Garnish with parsley.
Cook's Notes
If preparing for a get together, keep in mind these are good and suggested servings never seem to stretch as far with snacks. For extra cheese flavor, add 3 Tbsp. grated Parmesan to bread crumbs. Can prepare up to baking point of recipe 3 hours in advance.
Nutrient Information
1461 Calories
9.7g Total Fat
4.8g Saturated Fat
0.1g Polyunsaturated Fat
5.2g Carbohydrates
10g Protein
397.1mg Sodium
0.6g Fiber
Lol... i know this sounds silly... and if you're hosting an actual like..dinner party with fancy guests this wont go over well..but if its just a bunch of friends this is actually kind of funny...and good though.
Once my friend made some Chicken flavored rice pilaf for dinner..but she made SO much of it that there was a giant bowl left over of it after dinner. She put it in the fridge afterwards. She had smallish get together at her house (about 15 people) with alchohol ...and she put out some normal snacks... But all of a sudden she kept seeing people walking out into the living room munching on little chilled balls of the rice pilaf eating them saying how great of a snack it was. (the pilaf had cooled down and stuck together in little snack sized clumps!!) It was quite a surprising hit!!!
...you could make them actually FOR that occassion... make something like that.. let it chill in the fridge and see if you can make them into little balls.
Lol Sounds strange but you'd be surprised how fast they go.
its also a unique idea..noone will have ever seen that served like that before. lol
Any party with alcohol is not complete without a cheese tray? The cheese helps metabolize the alcohol, so your guests don't get too drunk? The BBQ smokies always go over well %26amp; are easy to fix. Cook up some roll sausage, mix it with cheese, cheddar or nacho is best, keep it warm in a crock pot, serve it with tortilla chips. The little finger sandwiches, ham %26amp; cheese, sandwich spread, etc. When does the party start? I'll be there! Good Luck!
CHILI
POTATO WEDGES
This recipe can be prepared in 45 minutes or less.
5 pounds boiling potatoes (preferably Yukon Gold; 6 to 8 medium)
2 tablespoons olive oil
1 tablespoon chili powder
Preheat oven to 425掳F and oil a large shallow baking pan large enough to hold potatoes in one layer. Peel potatoes and cut each lengthwise into 6 wedges. Toss potatoes with oil, chili and salt and pepper to taste. Roast potatoes in lower third of oven until undersides are golden, about 40 minutes. Turn potatoes over and continue roasting until undersides are golden and potatoes are tender, about 20 minutes more.
Serves 8.
Does anyone have a recipe for Potatoe Chip Cookies?
1 C shortening
1 C white sugar
1 C brown sugar
2 C crushed potato chips
1 C chopped nuts 2 C flour
1 t. salt
1 t. baking soda
2 eggs
1 t. vanilla
Cream shortening and sugars. Add eggs and mix well. Add dry ingredients, chips, nuts and vanilla. Mix well. Drop on a greased cookie sheet. Bake at 325° F for 10 minutes.
Makes 3-4 dozen cookies.http://www.potatoexpo.com/cookie.htmDoes anyone have a recipe for Potatoe Chip Cookies?
Instant Potato Cookies Recipe
====================
Ingredients:
1 cup Butter
1 1/2 cup sugar, divied
3 eggs
1 teaspoon vanilla
1 cup flour
2 teaspoons cream of tartar
1 teaspoon soda
1/2 teaspoon salt
2 cups instant potato flakes
1 cup coconut flakes
1/2 cup chipped pecans
Directions:
Combine potato flakes with sifted dry ingredietns. Combine butter, sugar, eggs %26amp; vanilla beat until fluffy. Combine potato flakes with flour, soda, cream of tartar %26amp; salt. Alternate dry ingredients %26amp; eggs (one at a time) until mixed well. Roll into small balls then roll into the 1/2 c. sugar. Place 2'; apart on ungreased cookie sheet. Bake at 400 F. until edges are light brown.
This recipe for Instant Potato Cookies serves/makes 72 cookies
=====================================Does anyone have a recipe for Potatoe Chip Cookies?
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg, beaten
1 cup flour
1/2 teaspoon baking soda
1-1/2 teaspoon vanilla
1/2 cup potato chips, crushed
Preheat oven to 350 degrees.
Cream butter and both sugars together until light. Add egg. Gradually mix flour and baking soda, until thoroughly mixed. Stir in vanilla and potato chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes.
1 C white sugar
1 C brown sugar
2 C crushed potato chips
1 C chopped nuts 2 C flour
1 t. salt
1 t. baking soda
2 eggs
1 t. vanilla
Cream shortening and sugars. Add eggs and mix well. Add dry ingredients, chips, nuts and vanilla. Mix well. Drop on a greased cookie sheet. Bake at 325° F for 10 minutes.
Makes 3-4 dozen cookies.http://www.potatoexpo.com/cookie.htmDoes anyone have a recipe for Potatoe Chip Cookies?
Instant Potato Cookies Recipe
====================
Ingredients:
1 cup Butter
1 1/2 cup sugar, divied
3 eggs
1 teaspoon vanilla
1 cup flour
2 teaspoons cream of tartar
1 teaspoon soda
1/2 teaspoon salt
2 cups instant potato flakes
1 cup coconut flakes
1/2 cup chipped pecans
Directions:
Combine potato flakes with sifted dry ingredietns. Combine butter, sugar, eggs %26amp; vanilla beat until fluffy. Combine potato flakes with flour, soda, cream of tartar %26amp; salt. Alternate dry ingredients %26amp; eggs (one at a time) until mixed well. Roll into small balls then roll into the 1/2 c. sugar. Place 2'; apart on ungreased cookie sheet. Bake at 400 F. until edges are light brown.
This recipe for Instant Potato Cookies serves/makes 72 cookies
=====================================Does anyone have a recipe for Potatoe Chip Cookies?
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg, beaten
1 cup flour
1/2 teaspoon baking soda
1-1/2 teaspoon vanilla
1/2 cup potato chips, crushed
Preheat oven to 350 degrees.
Cream butter and both sugars together until light. Add egg. Gradually mix flour and baking soda, until thoroughly mixed. Stir in vanilla and potato chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes.
Does anyone know of a good potatoe knish recipe, like the ones they made in the Bronx?
FOR THE FILLING
2 pounds russet potatoes, peeled and quartered
1/4 cup milk (optional)
2 tablespoons vegetable oil
2 onions, chopped
3/4 cup finely chopped mushrooms
1 teaspoon salt
Freshly ground black pepper
FOR THE DOUGH
2 eggs
3 tablespoons vegetable oil
1/2 cup water
3 cups unbleached all-purpose flour
1 egg beaten lightly with 1 tablespoon water for egg wash
1. Make the filling: Bring a pot of salted water to a boil. Add the potatoes and cook until tender. Drain and place in a large bowl. Add the milk (if using) and mash until smooth. Set aside.
2. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring often, until soft and lightly colored. Add the mushrooms, salt, and a generous amount of pepper and cook, stirring often, until the mushrooms are soft and well browned. Let cool slightly. Add to the potatoes and stir to combine. Set aside.
3. Make the dough: Place the eggs, oil, water, and salt in a large bowl and stir to combine. Add the flour gradually, stirring first with a spoon and then working the mixture with your hands, until it is fully combined. Turn the dough out onto a lightly floured surface and knead just until smooth, adding flour as necessary to keep the dough from sticking. Form the dough into a ball. Cover with a towel and let rest for 30 minutes.
4. Preheat the oven to 400 degrees. Lightly grease a baking sheet or line it with parchment paper.
5. Make the knishes: On a lightly floured surface, roll the dough out into a rectangle 14 by 10 inches. Cut the dough in half lengthwise, creating 2 rectangles each 14 inches by 5 inches. Divide the filling in half, and spread it evenly along the dough, leaving about 1/2 inch along each long edge. Roll each dough half from one of its long sides into a long roll, pressing the seams together and pinching the ends tight. Press down on the top to flatten the rolls slightly. Place the rolls, seam side down, on the prepared baking sheet and brush the tops with the egg wash.
6. Bake until the dough is golden brown, 20 to 25 minutes. Use a serrated knife to cut the rolls into 2-inch slices. Serve warm or at room temperature.
Enjoy!! :)Does anyone know of a good potatoe knish recipe, like the ones they made in the Bronx?
I MEANT TO RATE THIS A 5 * * * * * STAR!!!!!!! Report Abuse
Does anyone know of a good potatoe knish recipe, like the ones they made in the Bronx?
Go here:
http://www.cooks.com/rec/search?q=potato鈥?/a>
2 pounds russet potatoes, peeled and quartered
1/4 cup milk (optional)
2 tablespoons vegetable oil
2 onions, chopped
3/4 cup finely chopped mushrooms
1 teaspoon salt
Freshly ground black pepper
FOR THE DOUGH
2 eggs
3 tablespoons vegetable oil
1/2 cup water
3 cups unbleached all-purpose flour
1 egg beaten lightly with 1 tablespoon water for egg wash
1. Make the filling: Bring a pot of salted water to a boil. Add the potatoes and cook until tender. Drain and place in a large bowl. Add the milk (if using) and mash until smooth. Set aside.
2. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring often, until soft and lightly colored. Add the mushrooms, salt, and a generous amount of pepper and cook, stirring often, until the mushrooms are soft and well browned. Let cool slightly. Add to the potatoes and stir to combine. Set aside.
3. Make the dough: Place the eggs, oil, water, and salt in a large bowl and stir to combine. Add the flour gradually, stirring first with a spoon and then working the mixture with your hands, until it is fully combined. Turn the dough out onto a lightly floured surface and knead just until smooth, adding flour as necessary to keep the dough from sticking. Form the dough into a ball. Cover with a towel and let rest for 30 minutes.
4. Preheat the oven to 400 degrees. Lightly grease a baking sheet or line it with parchment paper.
5. Make the knishes: On a lightly floured surface, roll the dough out into a rectangle 14 by 10 inches. Cut the dough in half lengthwise, creating 2 rectangles each 14 inches by 5 inches. Divide the filling in half, and spread it evenly along the dough, leaving about 1/2 inch along each long edge. Roll each dough half from one of its long sides into a long roll, pressing the seams together and pinching the ends tight. Press down on the top to flatten the rolls slightly. Place the rolls, seam side down, on the prepared baking sheet and brush the tops with the egg wash.
6. Bake until the dough is golden brown, 20 to 25 minutes. Use a serrated knife to cut the rolls into 2-inch slices. Serve warm or at room temperature.
Enjoy!! :)Does anyone know of a good potatoe knish recipe, like the ones they made in the Bronx?
I MEANT TO RATE THIS A 5 * * * * * STAR!!!!!!! Report Abuse
Does anyone know of a good potatoe knish recipe, like the ones they made in the Bronx?
Go here:
http://www.cooks.com/rec/search?q=potato鈥?/a>
Does anyone have a good recipe for good potatoe dumplings?
Potato Dumplings - Halushki
Serving Size : 4
1 grated potato
5 cup flour
2 teaspoon salt
3 eggs
Thin with milk
Boil the water in a large pot. Grate the potato and mix with the flour, well beaten eggs, salt and a little milk. Combine all ingredients, mixing well. (Mixture should have the consistency of oatmeal.)
Drop small dumpling portions from tip of teaspoon and drop into a large pot of water. Let them swim in the water; they will soon rise to the surface then lower the heat to mediumand cook 7 to 10 minutes. After cooked, remove and mix with some onions fried in butter or fried and crumbled bacon or cabbage fried with onions and butter.Does anyone have a good recipe for good potatoe dumplings?
Log onto recipelink.com and simply type in your question. You'll recieve an answer in seconds with many recipes to choose from.
They also have a place where you can chat with others, ask advice, exchange recipes, etc.
It's the best site on the net and I'm sure you'll love it.Does anyone have a good recipe for good potatoe dumplings?
go to ';allrecipes.com'; great site
Serving Size : 4
1 grated potato
5 cup flour
2 teaspoon salt
3 eggs
Thin with milk
Boil the water in a large pot. Grate the potato and mix with the flour, well beaten eggs, salt and a little milk. Combine all ingredients, mixing well. (Mixture should have the consistency of oatmeal.)
Drop small dumpling portions from tip of teaspoon and drop into a large pot of water. Let them swim in the water; they will soon rise to the surface then lower the heat to mediumand cook 7 to 10 minutes. After cooked, remove and mix with some onions fried in butter or fried and crumbled bacon or cabbage fried with onions and butter.Does anyone have a good recipe for good potatoe dumplings?
Log onto recipelink.com and simply type in your question. You'll recieve an answer in seconds with many recipes to choose from.
They also have a place where you can chat with others, ask advice, exchange recipes, etc.
It's the best site on the net and I'm sure you'll love it.Does anyone have a good recipe for good potatoe dumplings?
go to ';allrecipes.com'; great site
Anyone have a recipe for Potatoe Pancakes?
I had some a while ago and now im craving them. I forgot what kind they were but I know they were sweet. Does anyone have a recipe?Anyone have a recipe for Potatoe Pancakes?
there a website that you can watch how to make potatoes pancake
it is a good website
http://www.videojug.com/film/how-to-make-potato-pancakesAnyone have a recipe for Potatoe Pancakes?
Sweet Potato Pancakes with Orange-Honey Butter
These are delicious!
Ingredients:
For the orange-honey butter:
8 Tbs. (1 stick) unsalted butter, at room
temperature
1/2 cup honey
1/4 cup thawed frozen orange juice concentrate
1 1/2 tsp. grated orange zest
For the pancakes:
1 small orange-fleshed sweet potato, about 1/2
lb.
1 1/3 cups all-purpose flour
3 Tbs. sugar
2 tsp. baking powder
3/4 tsp. kosher salt
1/4 tsp. ground ginger
1 cup buttermilk
2 eggs, beaten
1 Tbs. unsalted butter, melted, plus 1/3 cup
unsalted butter, melted, for brushing, or more
as needed
2 oranges, segmented
Directions:
To make the orange-honey butter, in a bowl, combine the butter, honey, orange juice concentrate and orange zest. Using an electric mixer, beat until blended.
To make the pancakes, peel the sweet potato and cut crosswise into slices 1/2 inch thick. Pour water to a depth of 1 inch into a saucepan and bring to a boil over high heat. Put the sweet potato slices into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potato slices are just tender when pierced with a knife, about 8 minutes. Transfer the slices to a plate and refrigerate until cold and firm, at least 1 hour.
Place a baking sheet in the oven and preheat to 225掳F.
Using the large shredding holes of a box grater-shredder, shred the sweet potato into a bowl.
In a large bowl, whisk together the flour, sugar, baking powder, salt and ginger. Add the buttermilk, eggs and the 1 Tbs. melted butter and whisk just until blended (some lumps will remain). Stir in 1 cup of the sweet potato (reserve the rest for another use).
Heat a large, nonstick fry pan over medium-low heat. Brush the pan with melted butter. Ladle a scant 1/4 cup of the batter into the pan for each pancake, spacing them 1 to 2 inches apart. Cook the pancakes until they are golden brown on the bottom and bubbles have formed but have not yet broken on the top, about 3 minutes. Flip the pancakes and cook until golden brown on the other side, about 3 minutes more. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter.
Serve the pancakes topped with a small scoop of the orange-honey butter and garnish with orange segments. Serves 4.
Potato Latkes (pancakes)
4 - 5 Potatoes (use baking, not new),
1 - 2 Onions (as much as 2 large onions to 4 big potatoes),
Scallions: Non-traditionalists who can't leave well enough alone should consider adding up to one half cup chopped scallions, white and green parts,
1 Egg, beaten,
1/4 inch of Oil,
salt %26amp; pepper,
1-2 Tbs matzoh meal or flour (only if needed).
Wash the potatoes well and peel the onion. Some people like to peel the potatoes, but it isn't necessary. If you do peel the potatoes, cover the peeled potatoes with cold water so they don't turn grey.
Grate the potatoes and onion. The best way to do this is to abandon all tradition, get out the food processor and use the smallest shredder disc (the cheese grater disc). Using the small square disc (the carrot shredder) makes an interesting and highly non-traditional variation. The large grater disc makes ones that are most like your grandmother's, if she used the large side of the cheese grater, but the small shredders taste better. Don't use the metal blade unless you want latkes with a very smooth texture, like the ones from a mix. Do the potatoes first, then do the onions right into the same bowl. To minimize onion juice in the air, halve the onions and place them cut side down in the food processor.
Pour the oil into a couple of frying pans, 1/4 to one half inch deep, and heat the oil until a drop of water bounces on top. Don't be afraid of all this oil; the latkes don't work unless they are deep fried, and the amount of oil they absorb is a function of the temperature of the oil and the liquid in the latke mix, not the amount of oil in the pan. Anyway, the mitzvah is the oil. (A minority opinion claims that very thin latkes can be fried in just a minimal amount of oil, like pancakes, but the majority holds that this is not as tasty. All agree, however, that thicker latkes must be deep fried.)
Squeeze as much as possible of the liquid out of the potato/onion mixture. Pour off what you can, then put the whole thing in a spaghetti colander and push down, or spread it out on paper towels and press hard. The more liquid you remove, the less likely the latkes are to fall apart.
Return the mixture to a bowl and add the optional scallions, egg, salt and pepper, and mix. Be generous with the salt. If the mixture seems very loose or watery, add a little flour or matzah meal to hold it together.
Using a large spoon, form the latkes and drop them into the oil. The oil should reach at least to the middle of the latkes. If you wish, flatten them. Flatter latkes are crispier and often less oily; thicker ones have a nice contrast between the crispy outside and the moist inside. Fry until brown, then flip and fry the other side.
Spread the latkes one layer thick on paper towel to drain. If necessary, you can put them in a 250 degree oven, paper towel and all, to stay warm, but they usually don't last that long.
Serve hot with sour cream and/or apple sauce.
NOTHING FANCY - OLD FASHIONED POTATO
PANCAKE
Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do the old fashion way, grate with a hand grater. Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter. Add chopped onion if desired. Cook on well buttered hot pan, turning over once. Good for breakfast or as a side dish with dinner. Top with plenty of butter.
grate potato, onion, and add a little flour and salt and voila (I put it in the food processor now)
After frying - sprinkle with sugar.
http://www.monicasappetizers.comlip gloss colors
there a website that you can watch how to make potatoes pancake
it is a good website
http://www.videojug.com/film/how-to-make-potato-pancakesAnyone have a recipe for Potatoe Pancakes?
Sweet Potato Pancakes with Orange-Honey Butter
These are delicious!
Ingredients:
For the orange-honey butter:
8 Tbs. (1 stick) unsalted butter, at room
temperature
1/2 cup honey
1/4 cup thawed frozen orange juice concentrate
1 1/2 tsp. grated orange zest
For the pancakes:
1 small orange-fleshed sweet potato, about 1/2
lb.
1 1/3 cups all-purpose flour
3 Tbs. sugar
2 tsp. baking powder
3/4 tsp. kosher salt
1/4 tsp. ground ginger
1 cup buttermilk
2 eggs, beaten
1 Tbs. unsalted butter, melted, plus 1/3 cup
unsalted butter, melted, for brushing, or more
as needed
2 oranges, segmented
Directions:
To make the orange-honey butter, in a bowl, combine the butter, honey, orange juice concentrate and orange zest. Using an electric mixer, beat until blended.
To make the pancakes, peel the sweet potato and cut crosswise into slices 1/2 inch thick. Pour water to a depth of 1 inch into a saucepan and bring to a boil over high heat. Put the sweet potato slices into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potato slices are just tender when pierced with a knife, about 8 minutes. Transfer the slices to a plate and refrigerate until cold and firm, at least 1 hour.
Place a baking sheet in the oven and preheat to 225掳F.
Using the large shredding holes of a box grater-shredder, shred the sweet potato into a bowl.
In a large bowl, whisk together the flour, sugar, baking powder, salt and ginger. Add the buttermilk, eggs and the 1 Tbs. melted butter and whisk just until blended (some lumps will remain). Stir in 1 cup of the sweet potato (reserve the rest for another use).
Heat a large, nonstick fry pan over medium-low heat. Brush the pan with melted butter. Ladle a scant 1/4 cup of the batter into the pan for each pancake, spacing them 1 to 2 inches apart. Cook the pancakes until they are golden brown on the bottom and bubbles have formed but have not yet broken on the top, about 3 minutes. Flip the pancakes and cook until golden brown on the other side, about 3 minutes more. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter.
Serve the pancakes topped with a small scoop of the orange-honey butter and garnish with orange segments. Serves 4.
Potato Latkes (pancakes)
4 - 5 Potatoes (use baking, not new),
1 - 2 Onions (as much as 2 large onions to 4 big potatoes),
Scallions: Non-traditionalists who can't leave well enough alone should consider adding up to one half cup chopped scallions, white and green parts,
1 Egg, beaten,
1/4 inch of Oil,
salt %26amp; pepper,
1-2 Tbs matzoh meal or flour (only if needed).
Wash the potatoes well and peel the onion. Some people like to peel the potatoes, but it isn't necessary. If you do peel the potatoes, cover the peeled potatoes with cold water so they don't turn grey.
Grate the potatoes and onion. The best way to do this is to abandon all tradition, get out the food processor and use the smallest shredder disc (the cheese grater disc). Using the small square disc (the carrot shredder) makes an interesting and highly non-traditional variation. The large grater disc makes ones that are most like your grandmother's, if she used the large side of the cheese grater, but the small shredders taste better. Don't use the metal blade unless you want latkes with a very smooth texture, like the ones from a mix. Do the potatoes first, then do the onions right into the same bowl. To minimize onion juice in the air, halve the onions and place them cut side down in the food processor.
Pour the oil into a couple of frying pans, 1/4 to one half inch deep, and heat the oil until a drop of water bounces on top. Don't be afraid of all this oil; the latkes don't work unless they are deep fried, and the amount of oil they absorb is a function of the temperature of the oil and the liquid in the latke mix, not the amount of oil in the pan. Anyway, the mitzvah is the oil. (A minority opinion claims that very thin latkes can be fried in just a minimal amount of oil, like pancakes, but the majority holds that this is not as tasty. All agree, however, that thicker latkes must be deep fried.)
Squeeze as much as possible of the liquid out of the potato/onion mixture. Pour off what you can, then put the whole thing in a spaghetti colander and push down, or spread it out on paper towels and press hard. The more liquid you remove, the less likely the latkes are to fall apart.
Return the mixture to a bowl and add the optional scallions, egg, salt and pepper, and mix. Be generous with the salt. If the mixture seems very loose or watery, add a little flour or matzah meal to hold it together.
Using a large spoon, form the latkes and drop them into the oil. The oil should reach at least to the middle of the latkes. If you wish, flatten them. Flatter latkes are crispier and often less oily; thicker ones have a nice contrast between the crispy outside and the moist inside. Fry until brown, then flip and fry the other side.
Spread the latkes one layer thick on paper towel to drain. If necessary, you can put them in a 250 degree oven, paper towel and all, to stay warm, but they usually don't last that long.
Serve hot with sour cream and/or apple sauce.
NOTHING FANCY - OLD FASHIONED POTATO
PANCAKE
Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do the old fashion way, grate with a hand grater. Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter. Add chopped onion if desired. Cook on well buttered hot pan, turning over once. Good for breakfast or as a side dish with dinner. Top with plenty of butter.
grate potato, onion, and add a little flour and salt and voila (I put it in the food processor now)
After frying - sprinkle with sugar.
http://www.monicasappetizers.com
I need a recipe for mashed potatoe pancakes ?
I have leftover mashed potatoes and i was wondering if there is a potatoe pancake recipe for them. thanks.I need a recipe for mashed potatoe pancakes ?
Hey, is your name Dan Quail? lol.
Anyways, You need leftover mashed potatoes, and the recipe really depends on how much moisture you have in them, and how much you have left.
I would say about 4 cups of day old mashed potatoes
1/4 to a 1/2 cup of flour
1 to 2 eggs
a 1/2 of a minced onion
sliced green onions
Mix everything together, and fry them up in veggie oil. The mixture needs to be a little on the dry side, but not to where it breaks apart too easily. You want it to be able to hold it's shape still.
Use an ice cream scooper to scoop them out, and drop it in the oil. Cook it for about a minute, and then flip it over, and press it down to about a 1/4 of an inch thick. Cook for 5-6 minutes an a medium high, then flip it over and cook another 5 minutes or so, until both sides are a golden brown. Drain them on a paper towl.
When they get crispy, then they are done. Put on a plate with some sour cream and a little more green onion over the top, and you'll look like a professional chef.I need a recipe for mashed potatoe pancakes ?
* 2 cups mashed potatoes
* 1 egg, beaten
* 1/3 c. flour
* 1 teaspoon salt
* 1/4 cup shredded Cheddar cheese
* 1 tablespoon butter
1. 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.
Potato Pancakes
Ingredients
6 medium potatoes (about 2 pounds)
2 eggs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon pepper
1/2 cup finely chopped onion
1 tablespoon snipped parsley
1-1/2 teaspoons caraway seed (optional)
Cooking oil or shortening
Directions
1. Peel and finely shred potatoes. Drain in a sieve.
2. Meanwhile, in mixing bowl, beat eggs. Stir in flour, salt, baking powder and pepper. Stir in the potatoes, onion, parsley and caraway, if you like.
3. In a large, heavy skillet, heat 1/4 inch of oil over medium heat until hot.
4. For each pancake, stir mixture and carefully spoon about a rounded tablespoon into hot oil, leaving about 1 inch between pancakes and pressing to flatten slightly. Cook for about 3 minutes on one side or until brown and crisp; turn and cook other side for 2 to 3 minutes more.
5. With a slotted spoon, remove pancakes from oil and drain on paper towels. Makes about 20 medium pancakes (10 servings).
I love to make these with left over mashed potatoes.....here are a couple idea's I got from the Taste of home web site, I love going there when I need idea's or help cooking .
http://www.tasteofhome.com
**************************************鈥?br>
Mashed Potato Cakes
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
1 medium onion, chopped
2 tablespoons butter
2 eggs
1-1/2 cups mashed potatoes
1/4 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce, optional
1 tablespoon water
Directions:
In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired.
Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375掳 for 20-25 minutes or until heated through. Yield: 2 servings.
**************************************鈥?br>
Crispy Mashed Potato Pancake
TIME: Prep/Total Time: 15 min.
Ingredients:
2 cups cold mashed potatoes (prepared with milk and butter)
1 egg, lightly beaten
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 tablespoon olive oil
Directions:
Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate. Yield: 3 servings.
**************************************鈥?br>
Mom's Potato Pancakes
TIME: Prep/Total Time: 30 min.
Ingredients:
4 cups shredded peeled potatoes (about 4 large potatoes)
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Canola oil
Directions:
Rinse potatoes in cold water; drain well. Place in a large bowl. Stir in the egg, flour, onion, salt and pepper.
In a skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/3 cupfuls into hot oil. Flatten to form a pancake. Fry in batches until both sides are golden brown. Drain on paper towels. Serve immediately. Yield: 6 servings.
here ya go from my cook book
Carole鈥檚 Potato Cakes
Carole Herzog, Dave鈥檚 wife
4 c. left over mashed potatoes
4 eggs
2 c. flour
1 c. milk
Salt and pepper to taste
Combine all ingredients in a large bowl. Mix well with your hands. Carole tells me this is imperative that you use your hands!
Ina well oiled Dutch oven, or on a lid, fry over high heat until golden brown, about 2 minutes each side. Serve hot with brown gravy.
Serves 4 to 6
My Mom used to make 'em with Bisquik (almost like flour), egg, and diced onion. mix it all together (it's supposed to be kinda dry, but will still hold the shape of a patty), and fry them up in butter. Serve with salt and pepper. Yum.
I just add a little flour if they are wet and an egg to bind,chopped onion and pepper.Add enough flour to be able to form a pattie.Fry in a little oil til crisp on both sides.
I just mix in some onions or peppers and salt and pepper and shape some into a little flat cake and fry it in a little oil. You could also add cheese!
Hey, is your name Dan Quail? lol.
Anyways, You need leftover mashed potatoes, and the recipe really depends on how much moisture you have in them, and how much you have left.
I would say about 4 cups of day old mashed potatoes
1/4 to a 1/2 cup of flour
1 to 2 eggs
a 1/2 of a minced onion
sliced green onions
Mix everything together, and fry them up in veggie oil. The mixture needs to be a little on the dry side, but not to where it breaks apart too easily. You want it to be able to hold it's shape still.
Use an ice cream scooper to scoop them out, and drop it in the oil. Cook it for about a minute, and then flip it over, and press it down to about a 1/4 of an inch thick. Cook for 5-6 minutes an a medium high, then flip it over and cook another 5 minutes or so, until both sides are a golden brown. Drain them on a paper towl.
When they get crispy, then they are done. Put on a plate with some sour cream and a little more green onion over the top, and you'll look like a professional chef.I need a recipe for mashed potatoe pancakes ?
* 2 cups mashed potatoes
* 1 egg, beaten
* 1/3 c. flour
* 1 teaspoon salt
* 1/4 cup shredded Cheddar cheese
* 1 tablespoon butter
1. 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.
Potato Pancakes
Ingredients
6 medium potatoes (about 2 pounds)
2 eggs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon pepper
1/2 cup finely chopped onion
1 tablespoon snipped parsley
1-1/2 teaspoons caraway seed (optional)
Cooking oil or shortening
Directions
1. Peel and finely shred potatoes. Drain in a sieve.
2. Meanwhile, in mixing bowl, beat eggs. Stir in flour, salt, baking powder and pepper. Stir in the potatoes, onion, parsley and caraway, if you like.
3. In a large, heavy skillet, heat 1/4 inch of oil over medium heat until hot.
4. For each pancake, stir mixture and carefully spoon about a rounded tablespoon into hot oil, leaving about 1 inch between pancakes and pressing to flatten slightly. Cook for about 3 minutes on one side or until brown and crisp; turn and cook other side for 2 to 3 minutes more.
5. With a slotted spoon, remove pancakes from oil and drain on paper towels. Makes about 20 medium pancakes (10 servings).
I love to make these with left over mashed potatoes.....here are a couple idea's I got from the Taste of home web site, I love going there when I need idea's or help cooking .
http://www.tasteofhome.com
**************************************鈥?br>
Mashed Potato Cakes
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
1 medium onion, chopped
2 tablespoons butter
2 eggs
1-1/2 cups mashed potatoes
1/4 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce, optional
1 tablespoon water
Directions:
In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired.
Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375掳 for 20-25 minutes or until heated through. Yield: 2 servings.
**************************************鈥?br>
Crispy Mashed Potato Pancake
TIME: Prep/Total Time: 15 min.
Ingredients:
2 cups cold mashed potatoes (prepared with milk and butter)
1 egg, lightly beaten
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 tablespoon olive oil
Directions:
Combine the first four ingredients; mix well. In a small skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cover and cook for 8 minutes or until bottom is crispy. Invert onto a serving plate. Yield: 3 servings.
**************************************鈥?br>
Mom's Potato Pancakes
TIME: Prep/Total Time: 30 min.
Ingredients:
4 cups shredded peeled potatoes (about 4 large potatoes)
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Canola oil
Directions:
Rinse potatoes in cold water; drain well. Place in a large bowl. Stir in the egg, flour, onion, salt and pepper.
In a skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/3 cupfuls into hot oil. Flatten to form a pancake. Fry in batches until both sides are golden brown. Drain on paper towels. Serve immediately. Yield: 6 servings.
here ya go from my cook book
Carole鈥檚 Potato Cakes
Carole Herzog, Dave鈥檚 wife
4 c. left over mashed potatoes
4 eggs
2 c. flour
1 c. milk
Salt and pepper to taste
Combine all ingredients in a large bowl. Mix well with your hands. Carole tells me this is imperative that you use your hands!
Ina well oiled Dutch oven, or on a lid, fry over high heat until golden brown, about 2 minutes each side. Serve hot with brown gravy.
Serves 4 to 6
My Mom used to make 'em with Bisquik (almost like flour), egg, and diced onion. mix it all together (it's supposed to be kinda dry, but will still hold the shape of a patty), and fry them up in butter. Serve with salt and pepper. Yum.
I just add a little flour if they are wet and an egg to bind,chopped onion and pepper.Add enough flour to be able to form a pattie.Fry in a little oil til crisp on both sides.
I just mix in some onions or peppers and salt and pepper and shape some into a little flat cake and fry it in a little oil. You could also add cheese!
I want a recipe for potatoe cakes from leftover mashed potatoes?
Potato Cakes Recipe
Ingredients:
Mashed Potatoes 2 cups
Egg1
Flour1 tablespoon
Whole milk2 tablespoons
Vegetable oil1/4 cup
1. Mix mashed potatoes, egg, flour, and milk thoroughly.
2. Shape into flat cakes, about 1/2 inch thick.
3. Heat oil in skillet.
4. Add potato cakes to hot skillet. Cook until golden brown and thoroughly heated.I want a recipe for potatoe cakes from leftover mashed potatoes?
Here's mine: approx 3 cups mashed potatoes, 1 egg, 1/4 cup flour, 1 - 2 TBS minced onion, salt and pepper to taste Mix all together Dust hands with flour and shape into patties Cook in a non-stick fryinging pan on medium heat using small amount of oilI want a recipe for potatoe cakes from leftover mashed potatoes?
Tuna-Potato Cakes
1 cup packaged refrigerated mashed potatoes with garlic (or leftover mashed potatoes)
1 12-oz. can tuna, (water pack) drained and broken into chunks
1/3 cup seasoned fine dry bread crumbs
1/2 cup finely chopped celery
1/4 tsp. ground black pepper
2 Tbsp. cooking oil
1/4 cup tartar sauce
Directions
1. In bowl combine potatoes, tuna, bread crumbs, celery, and pepper.
2. In skillet heat oil over medium heat. Drop about 1/3 cup potato mixture into hot oil; flatten to 1/2-inch patty. Cook 4 minutes or until browned. Carefully turn; cook 4 minutes more. Repeat with remaining mixture. Serve with tartar sauce.
Makes 4 servings
All the recipes sound delicious and I'm going to give them a try. The one I use is this:
mashed potatoes
raw egg
salt
pepper
grated parmesan or romano cheese
seasoned bread crumbs
Mix all ingredients except the bread crumbs. Form patties and coat with bread crumbs. Fry in oil or butter until golden.
I add 2 eggs, 3 cups of mashed pots, green onions, cheese,1/4 cups flour, garlic powder %26amp; lemon pepper.
Mix together everything except cheese %26amp; flour.
Make patties then sprinkle flour over patties.
Put in oil %26amp; cook on med until brown.
While hot put cheese on the top.
My bf loves them that way.
add an egg or two, salt and pepper,diced onions or green onions if you prefer,,,grated carrot, mix, form into a pattie and dredge in flour and fry in butter / olive oil mix or bacon fat... really yummy
Boxty - Irish Potato Cakes Recipe
Most cultures have some version of potato cakes. Traditional Irish boxty potato cakes use both fresh potatoes and leftover mashed potatoes.
INGREDIENTS:
1 cup raw, grated potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 tsp baking powder
2 tsp salt
2 eggs, lightly beaten
1/4 cup (about) milk to mix
Butter or oil for frying
Sugar (optional)
PREPARATION:
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
Whisk together flour, salt, and baking powder.
Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add enough mix to make a batter.
Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot with or without sugar.
Yield: about 4 servings
Mashed Potato Pancakes Recipe
Ingredients:
3 tablespoons finely chopped onion
1/3 cup butter
4 cups cooked mashed potatoes
2 eggs, beaten
1/2 cup flour
Directions:
Cook onion in pan in about half of the butter until onion is translucent. Remove onion from pan with a slotted spoon, allowing the melted butter and pan drippings to remain in the pan.
Combine onion, mashed potatoes and egg. Sprinkle with flour. Add remaining butter to pan and heat to medium/high heat. Add potato pancakes and cook about 5 minutes each side until browned.
Lefse is a great use for left over mashed potatoes.
4 cups mashed potatoes (cold %26amp; no liquids added)
3 tablespoons whipping cream
2 tablespoons oil
1 teaspoon salt
2 teaspoons sugar
1 cup flour (scant)
Mix all ingredients together and knead well.
Roll into long rolls, cut into 12 pieces.
Roll out on a floured board (using as little flour as possible) about the size of a dinner plate.
Bake on a hot grill, turning before lefse sticks and when brown spot and bubbles appear.
Watch closely; it doesn't take long.
They are great served hot or cold with butter and brown sugar and then rolled up.
Also good served hot with sausages rolled up and syrup.
MASHED POTATO CAKE
2 c. seasoned mashed potatoes
1 egg, slightly beaten
1 tsp. chopped onion
1 tsp. chopped parsley
Crisco for pan frying
Combine potatoes, egg, onion, and parsley. Shape into round cakes about 3/4- inch thick. Brown cakes on both sides in hot Crisco.
Ingredients:
Mashed Potatoes 2 cups
Egg1
Flour1 tablespoon
Whole milk2 tablespoons
Vegetable oil1/4 cup
1. Mix mashed potatoes, egg, flour, and milk thoroughly.
2. Shape into flat cakes, about 1/2 inch thick.
3. Heat oil in skillet.
4. Add potato cakes to hot skillet. Cook until golden brown and thoroughly heated.I want a recipe for potatoe cakes from leftover mashed potatoes?
Here's mine: approx 3 cups mashed potatoes, 1 egg, 1/4 cup flour, 1 - 2 TBS minced onion, salt and pepper to taste Mix all together Dust hands with flour and shape into patties Cook in a non-stick fryinging pan on medium heat using small amount of oilI want a recipe for potatoe cakes from leftover mashed potatoes?
Tuna-Potato Cakes
1 cup packaged refrigerated mashed potatoes with garlic (or leftover mashed potatoes)
1 12-oz. can tuna, (water pack) drained and broken into chunks
1/3 cup seasoned fine dry bread crumbs
1/2 cup finely chopped celery
1/4 tsp. ground black pepper
2 Tbsp. cooking oil
1/4 cup tartar sauce
Directions
1. In bowl combine potatoes, tuna, bread crumbs, celery, and pepper.
2. In skillet heat oil over medium heat. Drop about 1/3 cup potato mixture into hot oil; flatten to 1/2-inch patty. Cook 4 minutes or until browned. Carefully turn; cook 4 minutes more. Repeat with remaining mixture. Serve with tartar sauce.
Makes 4 servings
All the recipes sound delicious and I'm going to give them a try. The one I use is this:
mashed potatoes
raw egg
salt
pepper
grated parmesan or romano cheese
seasoned bread crumbs
Mix all ingredients except the bread crumbs. Form patties and coat with bread crumbs. Fry in oil or butter until golden.
I add 2 eggs, 3 cups of mashed pots, green onions, cheese,1/4 cups flour, garlic powder %26amp; lemon pepper.
Mix together everything except cheese %26amp; flour.
Make patties then sprinkle flour over patties.
Put in oil %26amp; cook on med until brown.
While hot put cheese on the top.
My bf loves them that way.
add an egg or two, salt and pepper,diced onions or green onions if you prefer,,,grated carrot, mix, form into a pattie and dredge in flour and fry in butter / olive oil mix or bacon fat... really yummy
Boxty - Irish Potato Cakes Recipe
Most cultures have some version of potato cakes. Traditional Irish boxty potato cakes use both fresh potatoes and leftover mashed potatoes.
INGREDIENTS:
1 cup raw, grated potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 tsp baking powder
2 tsp salt
2 eggs, lightly beaten
1/4 cup (about) milk to mix
Butter or oil for frying
Sugar (optional)
PREPARATION:
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
Whisk together flour, salt, and baking powder.
Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add enough mix to make a batter.
Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot with or without sugar.
Yield: about 4 servings
Mashed Potato Pancakes Recipe
Ingredients:
3 tablespoons finely chopped onion
1/3 cup butter
4 cups cooked mashed potatoes
2 eggs, beaten
1/2 cup flour
Directions:
Cook onion in pan in about half of the butter until onion is translucent. Remove onion from pan with a slotted spoon, allowing the melted butter and pan drippings to remain in the pan.
Combine onion, mashed potatoes and egg. Sprinkle with flour. Add remaining butter to pan and heat to medium/high heat. Add potato pancakes and cook about 5 minutes each side until browned.
Lefse is a great use for left over mashed potatoes.
4 cups mashed potatoes (cold %26amp; no liquids added)
3 tablespoons whipping cream
2 tablespoons oil
1 teaspoon salt
2 teaspoons sugar
1 cup flour (scant)
Mix all ingredients together and knead well.
Roll into long rolls, cut into 12 pieces.
Roll out on a floured board (using as little flour as possible) about the size of a dinner plate.
Bake on a hot grill, turning before lefse sticks and when brown spot and bubbles appear.
Watch closely; it doesn't take long.
They are great served hot or cold with butter and brown sugar and then rolled up.
Also good served hot with sausages rolled up and syrup.
MASHED POTATO CAKE
2 c. seasoned mashed potatoes
1 egg, slightly beaten
1 tsp. chopped onion
1 tsp. chopped parsley
Crisco for pan frying
Combine potatoes, egg, onion, and parsley. Shape into round cakes about 3/4- inch thick. Brown cakes on both sides in hot Crisco.
Does anyone know of a southern style sweet potatoe pie recipe?
Mississippi Sweet Potato Pie
INGREDIENTS :
4 ounces butter, softened
2 cups cooked and mashed sweet potatoes
2 cups granulated sugar
1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) of evaporated milk
1 teaspoon vanilla
3 eggs, beaten
1 1/2 teaspoons cinnamon
2 prepared pie shells, unbaked
PREPARATION :
Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350掳 oven for about 1 hour, until set.
Makes 2 pies.Does anyone know of a southern style sweet potatoe pie recipe?
My southern grandma was even impressed when I made these two recipes :) Hope you enjoy them!
Maple Bourbon Sweet Potato Pie
1 (9-inch) basic pie crust, baked blind, recipe follows
2 large or 3 medium sized sweet potatoes
4 tablespoons (2 ounces) butter, melted
1 teaspoon vanilla extract
3 eggs
1 egg yolk
3/4 cup cream
1/4 cup plus 2 tablespoons maple syrup
1/4 cup plus 1 tablespoon brown sugar
1/4 cup bourbon
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg (preferably freshly grated)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
A few grinds black pepper
Preheat oven to 425 degrees F.
Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
Turn oven down to 375 degrees F.
Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.
Basic Pie Crust:
2 2/3 cups all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon sugar
4 ounces (8 tablespoons) chilled butter, cut into pieces
4 ounces (1/2 cup plus 1 tablespoon plus 2 teaspoons) chilled vegetable shortening, cut until pieces
1/4 to 1/2 cup cold water, as needed
Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.
Old Fashioned Sweet Potato Pie
2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust
3 egg whites
Preheat the oven to 350 degrees F.
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.
For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.Does anyone know of a southern style sweet potatoe pie recipe?
try www.allrecipes.com
I just saw a segment of Julia Child last night that featured Leah Chase of New Orleans; here's the link to the video of her making sweet potato pie in a shortbread pecan crust: http://www.pbs.org/juliachild/meet/chase鈥?/a>
INGREDIENTS :
4 ounces butter, softened
2 cups cooked and mashed sweet potatoes
2 cups granulated sugar
1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) of evaporated milk
1 teaspoon vanilla
3 eggs, beaten
1 1/2 teaspoons cinnamon
2 prepared pie shells, unbaked
PREPARATION :
Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350掳 oven for about 1 hour, until set.
Makes 2 pies.Does anyone know of a southern style sweet potatoe pie recipe?
My southern grandma was even impressed when I made these two recipes :) Hope you enjoy them!
Maple Bourbon Sweet Potato Pie
1 (9-inch) basic pie crust, baked blind, recipe follows
2 large or 3 medium sized sweet potatoes
4 tablespoons (2 ounces) butter, melted
1 teaspoon vanilla extract
3 eggs
1 egg yolk
3/4 cup cream
1/4 cup plus 2 tablespoons maple syrup
1/4 cup plus 1 tablespoon brown sugar
1/4 cup bourbon
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg (preferably freshly grated)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
A few grinds black pepper
Preheat oven to 425 degrees F.
Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
Turn oven down to 375 degrees F.
Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.
Basic Pie Crust:
2 2/3 cups all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon sugar
4 ounces (8 tablespoons) chilled butter, cut into pieces
4 ounces (1/2 cup plus 1 tablespoon plus 2 teaspoons) chilled vegetable shortening, cut until pieces
1/4 to 1/2 cup cold water, as needed
Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.
Old Fashioned Sweet Potato Pie
2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust
3 egg whites
Preheat the oven to 350 degrees F.
For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.
For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.Does anyone know of a southern style sweet potatoe pie recipe?
try www.allrecipes.com
I just saw a segment of Julia Child last night that featured Leah Chase of New Orleans; here's the link to the video of her making sweet potato pie in a shortbread pecan crust: http://www.pbs.org/juliachild/meet/chase鈥?/a>
What is your best recipe for sweet potatoe pie ?
especially to where the crust is not 'doughy' on the bottom after cooking.What is your best recipe for sweet potatoe pie ?
Yankee Gardener Recipes
Grandma's Garden Fresh Sweet Potato Pie
1 pie - serves 6 to 8. There will be nothing left over with this pie.
1 large washed, sweet potato from the vegetable garden.
2 large fresh eggs from the hen house.
1/2 cup fresh butter, room temperature (soft).
Use margarine in a pinch...!
1/2 cup fresh milk (check the expiration date or Bessy, the cow).
1 cup white granulated sugar from the pantry.
1/2 teaspoon ground cinnamon.
1/2 teaspoon freshly ground nutmeg.
1 teaspoon vanilla extract.
1 (9 inch) unbaked pie crust.
Wash and then boil the whole sweet potato, in its skin, for 45 to 50 minutes or until done.
Run cold water over the cooked sweet potato, and remove the skin.
With a fork, break apart the sweet potato in a mixing bowl.
Add the soft butter (or margarine), and mix well with your mixer.
Add the sugar, milk, eggs, cinnamon, nutmeg, vanilla, and then whip.
Pour this whipped filling into an unbaked 9 inch pie shell.
Bake at 350 degrees F., for 60 minutes. Check 10 minute before end of baking time. Test with a knife which is inserted in the center of the pie, comes out clean.
Cool, then serve and stand back. The pie will disappear before your eyes. This will become a family favorite, anytime...!
Grandma's Baking Note: Pie will puff up like a balloon. It will then deflate a little, as it cools down. This is normal, per Grandpa.What is your best recipe for sweet potatoe pie ?
go to the food net and look up paula deans site,she got a great one
Idont NO
let me ask to my mom
which ever one you choose be sure to put marshmallows on top
Yankee Gardener Recipes
Grandma's Garden Fresh Sweet Potato Pie
1 pie - serves 6 to 8. There will be nothing left over with this pie.
1 large washed, sweet potato from the vegetable garden.
2 large fresh eggs from the hen house.
1/2 cup fresh butter, room temperature (soft).
Use margarine in a pinch...!
1/2 cup fresh milk (check the expiration date or Bessy, the cow).
1 cup white granulated sugar from the pantry.
1/2 teaspoon ground cinnamon.
1/2 teaspoon freshly ground nutmeg.
1 teaspoon vanilla extract.
1 (9 inch) unbaked pie crust.
Wash and then boil the whole sweet potato, in its skin, for 45 to 50 minutes or until done.
Run cold water over the cooked sweet potato, and remove the skin.
With a fork, break apart the sweet potato in a mixing bowl.
Add the soft butter (or margarine), and mix well with your mixer.
Add the sugar, milk, eggs, cinnamon, nutmeg, vanilla, and then whip.
Pour this whipped filling into an unbaked 9 inch pie shell.
Bake at 350 degrees F., for 60 minutes. Check 10 minute before end of baking time. Test with a knife which is inserted in the center of the pie, comes out clean.
Cool, then serve and stand back. The pie will disappear before your eyes. This will become a family favorite, anytime...!
Grandma's Baking Note: Pie will puff up like a balloon. It will then deflate a little, as it cools down. This is normal, per Grandpa.What is your best recipe for sweet potatoe pie ?
go to the food net and look up paula deans site,she got a great one
Idont NO
let me ask to my mom
which ever one you choose be sure to put marshmallows on top
Can anyone give me a recipe for sweet potatoe pie with sweet dough crust?
I'm from louisiana and they use to have a little old lady that lived down the street from me and she use to sell these little pies in a wrapped up crust and they was delicious. She died and I can't find these pies. Please help!Can anyone give me a recipe for sweet potatoe pie with sweet dough crust?
CAJUN SWEET DOUGH:
INGREDIENTS:
3/4 cup unsalted butter, softened
1 1/3 cups white sugar
1 teaspoon vanilla extract
1 egg
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 (12.5 ounce) can cherry pie filling
1 egg white (for egg wash)
DIRECTIONS:
Sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the butter, then add the sugar a little at a time. Add the vanilla. Beat the mixture until it is nice and fluffy. Beat in the egg. Stir in the flour mixture alternately with the milk.
Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
Roll dough out to 1/4 inch thickness on a lightly floured surface. Gently mold into buttered pie dish. Trim and crimp the edges. Use any extra dough for decorations (cut into leaves...). Brush edges with egg wash and set aside until needed.
SWEET POTATO PIE FILLING:
INGREDIENTS:
1 pound of sweet potatoes
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS:
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.Can anyone give me a recipe for sweet potatoe pie with sweet dough crust?
My sweet potatoe recipe
consists of
boiled sweet potatoes, butter, brown sugar, cinnamon, allspice, vanilla extract, rum extract or a sweet rum.
If i were to make a sweet potatoe turnover, I would probably do the following. (because its easy)
peel potatoes, then mix all ingredients, I would use several regular pie crust, take them out of the pan cut into medium circles. spoon the potatoe mix in the middle of circle, close shell so you have a 1/2 circle use fork to seal the ends. I would probably then deep fry the pies, when they are brown, take them out and place them on a paper towel to drain the grease and while still hot sprinkle with, sugar and cinnamon.
MM mmm mm I shock myself sometimes, I am gonna try this tonight
CAJUN SWEET DOUGH:
INGREDIENTS:
3/4 cup unsalted butter, softened
1 1/3 cups white sugar
1 teaspoon vanilla extract
1 egg
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 (12.5 ounce) can cherry pie filling
1 egg white (for egg wash)
DIRECTIONS:
Sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the butter, then add the sugar a little at a time. Add the vanilla. Beat the mixture until it is nice and fluffy. Beat in the egg. Stir in the flour mixture alternately with the milk.
Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
Roll dough out to 1/4 inch thickness on a lightly floured surface. Gently mold into buttered pie dish. Trim and crimp the edges. Use any extra dough for decorations (cut into leaves...). Brush edges with egg wash and set aside until needed.
SWEET POTATO PIE FILLING:
INGREDIENTS:
1 pound of sweet potatoes
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS:
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.Can anyone give me a recipe for sweet potatoe pie with sweet dough crust?
My sweet potatoe recipe
consists of
boiled sweet potatoes, butter, brown sugar, cinnamon, allspice, vanilla extract, rum extract or a sweet rum.
If i were to make a sweet potatoe turnover, I would probably do the following. (because its easy)
peel potatoes, then mix all ingredients, I would use several regular pie crust, take them out of the pan cut into medium circles. spoon the potatoe mix in the middle of circle, close shell so you have a 1/2 circle use fork to seal the ends. I would probably then deep fry the pies, when they are brown, take them out and place them on a paper towel to drain the grease and while still hot sprinkle with, sugar and cinnamon.
MM mmm mm I shock myself sometimes, I am gonna try this tonight
Does anyone have a good recipe for cheesey potatoe soup ?
I am looking for a recipe that is like O'Charley's or Bob Evans(MORE LIKE O' Charley's). My kids are wanting me to make some but I don't have any recipes. Please help me out. Thank you Very much!!!!Does anyone have a good recipe for cheesey potatoe soup ?
Bob Evans Cheddar Baked Potato Soup Recipe
1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar cheese
4 cups whole milk
1 soup can milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced to 1-inch and boiled
Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.
Hope this helps..Does anyone have a good recipe for cheesey potatoe soup ?
I like to use this recipe-
Cheesy Potato Soup:
2 large potatoes, peeled and chopped
2 cups water
1 tablespoon chicken bouillon granules
1/4 cup butter
4 ounces Velveeta cheese, chopped
1 cup sour cream
1/8 cup finely chopped onions
1/8 cup finely chopped celery, optional
salt, to taste
pepper, to taste
3 slices crisp-fried bacon, crumbled
chives, chopped
Combine potatoes, water and bouillon granules in a soup pot.
~NOTE~You might need to add just a little bit more water to barely cover potatoes.
Cook, covered, until potatoes are tender.
Add butter, Velveeta, sour cream, onions, celery, salt and pepper; mix well.
Heat until cheese melts, stirring frequently.
Ladle into soup bowls.
Sprinkle with bacon and chives on top.
Potatoes, cream of mushrooms( 1 can) half cup milk and lots and lots of cheeeeezzzzzze!!!!!!! Pinch of salt and pepper and please save me some.
O'Charley's Baked Potato Soup Recipe
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
16 ounces Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Directions:
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and- half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Black Angus Baked Potato Soup Recipe
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions -- chopped and divided
12 slices bacon -- cooked and crumbled
1 1/4 cups cheddar cheese -- shredded and divided
8 ounces sour cream
Wash, dry and prick potatoes with fork. Bake in 400掳F oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
This simple and delicious recipe鈥︹€?br>
~~~~~~~~~ Potato-Cheese Soup ~~~~~~~~~~
In saucepan, combine 2 cups chicken broth, 2 cups water, 3 cloves garlic, and 4 sliced scallions. Bring to boil, add 1 陆 lbs. peeled and sliced all-purpose potatoes, and cook until tender. Partially mash with potato masher. Stir in 1 cup shredded white cheddar until melted. Serve garnished with 录 cup minced scallion. Serves 4.
This one more recipe for your kids too... and is yummy.....
~~~ Crisp Potato Skins with Creamy Mashed Potato Stuffing ~~~
Prep: 15 min / Cook: 1 hour 10 min
4 large (8-ounces) baking potatoes
2 tsp vegetable oil
录 cup grated Parmesan cheese
陆 cup reduced-fat (2%) milk
3 tbsp reduced-fat cream cheese (Neufchatel)
戮 tsp salt
录 tsp pepper
1/8 tsp grated nutmeg
4 tsp reduced-fat sour cream
2 scallions, thinly sliced
1.Preheat the oven to 450 deg F. Prick the potatoes in several places with a fork and bake for 1 hour or until firm-tender. Leave the oven on.
2.Halve the potatoes lengthwise and scoop out the flesh, leaving 录 inch of flesh on the skin. Brush the insides of the potato skins with the oil and sprinkle with 2 tbsp of the Parmesan cheese. Place the skins, cut-sides up, on a baking sheet and bake for 5 minutes or until they are crisp and golden. Leave the oven on.
3. Meanwhile, in a medium bowl, mash the potato flesh with the milk, cream cheese, salt, pepper, nutmeg, and the remaining 2 tbsp Parmesan.
4.Spoon the mashed potato mixture into the crisped potato skins, return to oven, and bake for 5 minutes or until piping hot. Top the potatoes with sour cream and sprinkle with the scallions. Serves 4.
Have fun!
Enjoy!..._;-)lip gloss colors
Bob Evans Cheddar Baked Potato Soup Recipe
1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar cheese
4 cups whole milk
1 soup can milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced to 1-inch and boiled
Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.
Hope this helps..Does anyone have a good recipe for cheesey potatoe soup ?
I like to use this recipe-
Cheesy Potato Soup:
2 large potatoes, peeled and chopped
2 cups water
1 tablespoon chicken bouillon granules
1/4 cup butter
4 ounces Velveeta cheese, chopped
1 cup sour cream
1/8 cup finely chopped onions
1/8 cup finely chopped celery, optional
salt, to taste
pepper, to taste
3 slices crisp-fried bacon, crumbled
chives, chopped
Combine potatoes, water and bouillon granules in a soup pot.
~NOTE~You might need to add just a little bit more water to barely cover potatoes.
Cook, covered, until potatoes are tender.
Add butter, Velveeta, sour cream, onions, celery, salt and pepper; mix well.
Heat until cheese melts, stirring frequently.
Ladle into soup bowls.
Sprinkle with bacon and chives on top.
Potatoes, cream of mushrooms( 1 can) half cup milk and lots and lots of cheeeeezzzzzze!!!!!!! Pinch of salt and pepper and please save me some.
O'Charley's Baked Potato Soup Recipe
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
16 ounces Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Directions:
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.
In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and- half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.
Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
Black Angus Baked Potato Soup Recipe
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions -- chopped and divided
12 slices bacon -- cooked and crumbled
1 1/4 cups cheddar cheese -- shredded and divided
8 ounces sour cream
Wash, dry and prick potatoes with fork. Bake in 400掳F oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
This simple and delicious recipe鈥︹€?br>
~~~~~~~~~ Potato-Cheese Soup ~~~~~~~~~~
In saucepan, combine 2 cups chicken broth, 2 cups water, 3 cloves garlic, and 4 sliced scallions. Bring to boil, add 1 陆 lbs. peeled and sliced all-purpose potatoes, and cook until tender. Partially mash with potato masher. Stir in 1 cup shredded white cheddar until melted. Serve garnished with 录 cup minced scallion. Serves 4.
This one more recipe for your kids too... and is yummy.....
~~~ Crisp Potato Skins with Creamy Mashed Potato Stuffing ~~~
Prep: 15 min / Cook: 1 hour 10 min
4 large (8-ounces) baking potatoes
2 tsp vegetable oil
录 cup grated Parmesan cheese
陆 cup reduced-fat (2%) milk
3 tbsp reduced-fat cream cheese (Neufchatel)
戮 tsp salt
录 tsp pepper
1/8 tsp grated nutmeg
4 tsp reduced-fat sour cream
2 scallions, thinly sliced
1.Preheat the oven to 450 deg F. Prick the potatoes in several places with a fork and bake for 1 hour or until firm-tender. Leave the oven on.
2.Halve the potatoes lengthwise and scoop out the flesh, leaving 录 inch of flesh on the skin. Brush the insides of the potato skins with the oil and sprinkle with 2 tbsp of the Parmesan cheese. Place the skins, cut-sides up, on a baking sheet and bake for 5 minutes or until they are crisp and golden. Leave the oven on.
3. Meanwhile, in a medium bowl, mash the potato flesh with the milk, cream cheese, salt, pepper, nutmeg, and the remaining 2 tbsp Parmesan.
4.Spoon the mashed potato mixture into the crisped potato skins, return to oven, and bake for 5 minutes or until piping hot. Top the potatoes with sour cream and sprinkle with the scallions. Serves 4.
Have fun!
Enjoy!..._;-)
Does anyone have an amazing smashed potatoe recipe?
Adding garlic, onion, cheese, bacon, sour cream, etc makes something already wonderfully absolutely heavenly.
One tip, when you mash your potatoes, while they're sill hot, crack an egg into the mixture. It dosen't change the taste at all, but it keeps the potatoes from getting hard and crusty. I would say it makes them creamier in fact.Does anyone have an amazing smashed potatoe recipe?
Mashed Potatoes with Bacon and Garlic
Roasted garlic puree adds a mellow sweetness to mashed potatoes, which are also enriched with crispy bacon. For an exceptionally fluffy mash, pass the cooked potatoes through a potato ricer.
Ingredients:
6 lb. russet potatoes, peeled and cut into 2-inch
pieces
2 tsp. salt, plus more, to taste
3/4 lb. bacon, cut into 1/2-inch pieces
3 1/2 cups half-and-half
2 Tbs. roasted garlic puree
Freshly ground pepper, to taste
Directions:
Put the potatoes and the 2 tsp. salt in a large stockpot and add water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
Meanwhile, in a large saucepan over medium heat, cook the bacon until crisp and browned, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour the bacon fat into a small bowl and reserve, if desired, for adding to the mashed potatoes.
Return the pan to medium heat and pour in the half-and-half. Heat, stirring to scrape up the browned bits, until small bubbles form around the edges of the pan. Remove from the heat.
Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Gradually add the half-and-half, stirring constantly with a wooden spoon, until the potatoes are smooth and creamy. Fold in the bacon, the roasted garlic puree and up to 2 Tbs. of the reserved bacon fat, if using. Season with salt and pepper. Transfer to a warmed serving bowl and serve immediately. Serves 12.Does anyone have an amazing smashed potatoe recipe?
well by smashed if u mean mashed.....i have one which i make for myself when im bored and hungry.....
i peel and chop up potatoes into small pieces and boil them till there tender...about 10 to 15 mins(in salt water)....i drain the wated and put the potatoes in a masher WITH chunks of butter/margerien(salted),and mash them....when mashed,i whisk them still and pour sauce on them
now i make sauce by boiling 2 cups of water with a veggie soup mix and boil it.......then i pour it on the mashed potatoes and WHAMMMM
lolz
1. my fam loves the kind out of the box just add some extra seasoning
2. frozen works too!
3. try recipezaar.com there are 40 recipes for homade smashed potatoes
4. Good Luck
http://allrecipes.com/Recipe/Garlic-Mash鈥?/a>
One tip, when you mash your potatoes, while they're sill hot, crack an egg into the mixture. It dosen't change the taste at all, but it keeps the potatoes from getting hard and crusty. I would say it makes them creamier in fact.Does anyone have an amazing smashed potatoe recipe?
Mashed Potatoes with Bacon and Garlic
Roasted garlic puree adds a mellow sweetness to mashed potatoes, which are also enriched with crispy bacon. For an exceptionally fluffy mash, pass the cooked potatoes through a potato ricer.
Ingredients:
6 lb. russet potatoes, peeled and cut into 2-inch
pieces
2 tsp. salt, plus more, to taste
3/4 lb. bacon, cut into 1/2-inch pieces
3 1/2 cups half-and-half
2 Tbs. roasted garlic puree
Freshly ground pepper, to taste
Directions:
Put the potatoes and the 2 tsp. salt in a large stockpot and add water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
Meanwhile, in a large saucepan over medium heat, cook the bacon until crisp and browned, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour the bacon fat into a small bowl and reserve, if desired, for adding to the mashed potatoes.
Return the pan to medium heat and pour in the half-and-half. Heat, stirring to scrape up the browned bits, until small bubbles form around the edges of the pan. Remove from the heat.
Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Gradually add the half-and-half, stirring constantly with a wooden spoon, until the potatoes are smooth and creamy. Fold in the bacon, the roasted garlic puree and up to 2 Tbs. of the reserved bacon fat, if using. Season with salt and pepper. Transfer to a warmed serving bowl and serve immediately. Serves 12.Does anyone have an amazing smashed potatoe recipe?
well by smashed if u mean mashed.....i have one which i make for myself when im bored and hungry.....
i peel and chop up potatoes into small pieces and boil them till there tender...about 10 to 15 mins(in salt water)....i drain the wated and put the potatoes in a masher WITH chunks of butter/margerien(salted),and mash them....when mashed,i whisk them still and pour sauce on them
now i make sauce by boiling 2 cups of water with a veggie soup mix and boil it.......then i pour it on the mashed potatoes and WHAMMMM
lolz
1. my fam loves the kind out of the box just add some extra seasoning
2. frozen works too!
3. try recipezaar.com there are 40 recipes for homade smashed potatoes
4. Good Luck
http://allrecipes.com/Recipe/Garlic-Mash鈥?/a>
Subscribe to:
Posts (Atom)