World Best Potato Recipes: May 2015

Sunday, May 31, 2015

Breakfast Pizza

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

Servings: 8
6 1/2 ounces pizza crust mix
4 pieces low-fat breakfast sausage, cooked and crumbled
1 cup low-fat cheddar cheese, shredded
1 cup frozen hash browns, thawed
1/2 cup egg , slightly beaten
3 tablespoons milk
1 teaspoon salt
1/2 teaspoon black pepper

Recipe

1 preheat oven to 375°.
2 prepare pizza crust according to package directions.
3 sprinkle sausage over crust.
4 sprinkle with hash browns and cheddar cheese.
5 in a mixing bowl, combine egg whites, milk, salt, and black pepper. pour over potatoes and cheddar cheese.
6 bake for 20 minutes or until crust is golden brown.

City Chicken (or Lamb)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

Servings: 4
2 -3 lbs lamb chops
1/2 cup flour
1/2 teaspoon garlic
1/4 teaspoon black pepper
1/4 cup margarine
3 tablespoons canola oil
1 (8 ounce) envelope onion soup mix (or improvise, as i often do)
2 cups chicken broth
1 cup water

Recipe

1 preheat oven to 350 degrees.
2 combine flour, salt, and pepper on a plate.
3 roll meat in mixture until coated.
4 heat butter and oil in frying pan.
5 brown meat on both sides.
6 drain off excess grease, place meat in baking dish
7 mix onion soup mix, chicken broth, and water, then add to dish with meat.
8 bake 1 hour, meat should be tender.
9 *you can thicken juices for gravy and serve with mashed potatoes , yum!

Chicken Enchiladas With Spicy Mexican Vegetables

Total Time: 1 hr 6 mins Preparation Time: 15 mins Cook Time: 51 mins

Ingredients

Servings: 6
1 lb chicken breast, cubed
1 red pepper, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 (16 ounce) can refried beans
1 cup wheat germ
6 large flour tortillas
1 cup shredded cheddar cheese
10 ounces salsa
salsa (to garnish)
sour cream (to garnish)
2 teaspoons canola oil
1 sweet potato, diced
1 large carrot, cubed
1 cup broccoli floret
2 tomatoes, diced
1 cup corn
1 tablespoon cumin
salt and pepper

Recipe

1 cook the chicken, pepper and spices in a nonstick pan over medium high heat for 4 minutes.
2 remove from heat and add beans and wheat germ.
3 add 1/4 c chicken filling to each tortilla, roll up, and place seam side down in a nonstick baking dish.
4 top with the salsa.
5 cover and bake at 350 for 40 minutes.
6 sprinkle with cheese.
7 garnish with salsa, sour cream and more cheese.
8 for vegetables:.
9 heat the oil in a nonstick pan and fry the sweet potato, carrot and broccoli for 5-7 minutes or until tender.
10 stir in tomatoes, corn and cumin.
11 return to heat and cook until the corn and tomatoes are hot.

Chicken Ala Chou

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

5 pieces chicken thighs
5 pieces chicken legs
6 -7 medium potatoes
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons garlic powder
1 1/2 tablespoons chili powder
1 1/2 tablespoons paprika

Recipe

1 in a 5 qt dutch oven add butter and melt. after chicken has been washed add to pan.
2 sprinkle garlic powder over chicken. do the same thing with remaining seasonings making sure with even coat, cover pan for 1 half hour.
3 uncover and flip chicken and season again the same way with all ingredients evenly coating. cover for 15 minute.
4 add small quartered potatoes, and season again the same way. cover pan until potatoes are tender.
5 if bottom starts to stick add a little water.

Chili Cheddar Jalapeno Soup

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

Servings: 4
3 tablespoons oil or 3 tablespoons butter
1 onion, finely chopped
2 tablespoons fresh minced garlic
1 jalapeno pepper, seeded and finely chopped
1 tablespoon chili powder (or to taste)
2 russet potatoes, peeled and finely cubed
2 cups chicken broth (or use veggie broth)
2 1/4 cups old cheddar cheese
1 cup full-fat milk
1 cup half-and-half cream
1 1/2 cups canned corn niblets (or to taste)
salt and pepper
3 green onions, chopped
1/2 cup grated cheddar cheese (or to taste)

Recipe

1 in a heavy saucepen heat oil or butter over medium heat.
2 add in onion, garlic, jalapeno pepper and chili powder; saute for about 5 minutes or until softened.
3 add in cubed potatoes and chicken broth; bring to a boil, cover and simmer for about 15-20 minutes or until the potatoes are soft.
4 transfer the mixture to a blender or food processor; puree until smooth, then return the mixture to the saucepan over medium heat.
5 add in 2-1/4 cups grated cheddar cheese, milk, half and half, corn niblets, salt and pepper; cook stirring for about 20 minutes, or until the cheese is melted and the mixture is heated through.
6 ladle into bowls and top with chopped green onions and more shredded cheddar cheese.
7 delicious!

Butter Chickpea Curry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 4
4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10 3/4 ounce) can condensed tomato soup
1/2 cup cream or 1/2 cup milk
1 (12 ounce) can chickpeas, rinsed and drained

Recipe

1 place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. drain, and set aside.
2 warm oil in a skillet over medium heat.
3 stir in onion and garlic, and cook until the onions are soft and translucent.
4 stir in curry powder, garam masala, ginger, cumin, and salt. cook for 1 or 2 minutes, stirring.
5 pour in soup, cream, and chickpeas. stir in potatoes. simmer 5 minutes.

Breakfast Potato Pie

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

Servings: 6
2 tablespoons butter, at room temperature
1/2 lb bacon, diced
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 small onion, chopped
8 large eggs
1 lb russet potato, peeled and shredded
2 3/4 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Recipe

1 preheat oven to 350°.
2 coat a 10-inch pie or quiche dish with 1 tablespoon butter.
3 in a medium nonstick skillet, cook the bacon until crisp, remove the bacon and set aside.
4 drain all but 1 t of the bacon drippings.
5 add in the peppers and onion; saute over medium heat for 3-5 minutes.
6 whisk the eggs in a big bowl; stir the potatoes into the eggs.
7 add the bacon and the vegetable mixture.
8 pour into the prepared pan and spread out the mixture evenly.
9 top with the cheese and sprinkle with salt and pepper.
10 bake for 45 minutes, or until set.

Creamy Scalloped Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

Servings: 4
5 medium baking potatoes
1 quart heavy cream
salt and pepper, to taste
minced onion, to taste
1 cup cheddar cheese

Recipe

1 preheat oven to 350 degrees.
2 peel and thinly slice the raw potatoes.
3 layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers.
4 pour enough heavy cream over potatoes till it reaches one inch below top of potatoes.
5 bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). if it becomes browned and tender but is still runny stir and place back in oven until thickened. once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly.
6 the beauty of this recipe is that you can use any amount of potatoes you want. put enough heavy cream to come one inch below top of potatoes.
7 i used 5 medium russet potatoes and 3 cups of heavy cream. i then layered mine in a greased 2.75 square glass baking pan. the amount that i fixed cooked for 1 hour 40 minutes.

Chicken Alfredo Taco Bake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

Servings: 6
1 (15 ounce) package simply potatoes diced potatoes with onion
1 (15 ounce) jar alfredo sauce, with mushroom
2 cups dark chicken meat, shredded
1/2 teaspoon taco seasoning
1 cup red bell pepper, diced
1 cup sun-dried tomato, julienned
2 tablespoons capers, drained
12 corn tortillas, warmed

Recipe

1 preheat oven to 350.
2 line a 9x13 pan with 6 corn tortillas.
3 dice red peppers and set aside.
4 add julienned tomatoes.
5 place alfredo sauce, seasonings, capers, peppers and tomatoes in a medium bowl and set aside.
6 place potatoes over corn tortillas, pour sauce on top.
7 top with chicken and cover with remaining tortilla shells.
8 cover pan with foil and bake 45 minutes to 1 hour. 5 minutes before removing from over, take foil off the top to let it brown. a little.

Creamy Scalloped Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

Servings: 6
potato, sliced 1/4 inch thick (enough to fill a 9 inch oval baking dish)
1 whole onion, sliced 1/4 inch thick and separated into rings
1 (10 3/4 ounce) can cream of broccoli soup (any cream of soup will do)
salt and pepper
cheddar cheese

Recipe

1 combine potatoes, onion and soup in baking dish.
2 salt and pepper to taste.
3 add shredded cheddar cheese to the top and bake in a preheated oven at 375°f for 1 hour (test with a fork to see if potatoes are done).
4 goes well with any meat dish.

Chicken Marsala

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

Servings: 4
4 -6 small tenderized chicken breasts or 8 -10 chicken tenders
2 tablespoons olive oil (add more if need more)
1 cup flour
1 tablespoon ground black pepper
1 teaspoon cornstarch
2 cups marsala wine
3/4-1 cup cooking sherry
12 ounces fresh sliced mushrooms (add as many as you like)
2 garlic cloves (minced)

Recipe

1 pound chicken with tenderizing mallett.
2 combine flour and pepper (i like a little garlic powder in mine).
3 toss tenderized chicken in flour mixture and lightly coat.
4 while tossing chicken, heat a large deep skillet with olive oil on med high to high heat (an electric skillet works great).
5 brown your chicken. about 2 1/2 -3 min on each side. (it may only look partially brown) make sure it is cooked through.
6 add marsala wine, sherry, garlic, and sliced mushrooms. (you can use cooking wine and canned mushroom, but to get the full flavor, i recommend using pure marsala wine and fresh shrooms).
7 turn heat down to med. and let simmer for about 10 minute
8 check and flip chicken to make sure its evenly distributed.
9 it should be thickening. if it doesn't add a tsp of cornstarch with water in a shot glass, stir and add to wine sauce. wait 5 minute.
10 repeat if necessary.
11 sauce should be thick enough to almost be considered a thin gravy.
12 serve with rice or potatoes.

Creamy Scalloped Potatoes

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

Servings: 24
1 1/2 cups breakstone's sour cream or 1 1/2 cups knudsen sour cream
10 3/4 ounces condensed cream of potato soup
2 cups cloves garlic, minced
2 1/2 lbs red potatoes, very thinly sliced (about 8)
1 cup shredded cheddar cheese
2 tablespoons chopped fresh chives

Recipe

1 heat oven to 350.
2 mix first 3 ingredients in large bowl. add potatoes; toss to coat. spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.
3 bake 55 minutes or until potatoes are tender.
4 sprinkle with chives.

Creamy Scalloped Potatoes

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

Servings: 4
10 ounces mushroom soup
1/2 cup milk
1/4 teaspoon pepper
4 cups potatoes, sliced thinly
1/2 cup onion
1 1/2 cups cheese, shredded
1/2 teaspoon paprika

Recipe

1 blend soup, milk and pepper.
2 layer potato, onion, soup mixture and 1 cup cheese in a 1 1/2 qt casserole.
3 top with remaining cheese and paprika.
4 cover.
5 bake 375f for 60 mins.
6 uncover.
7 bake additional 15 mins.

Creamy Skillet Ranch Potatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

Servings: 4
4 large potatoes, peeled and cubed
1/3 cup onion, chopped fine
1 tablespoon butter
1 (1 ounce) package ranch dressing mix (dry)
1/3 cup sour cream
2 cups milk
1 tablespoon chopped fresh parsley

Recipe

1 boil potatoes until slightly tender.
2 in a large cooking skillet over medium heat, brown onions with potatoes in butter.
3 add remaining ingredients and simmer just until sauce thickens.

Breakfast Pizza

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

Servings: 1
1 cup frozen hash brown potatoes
2 egg whites
1/4 cup tomato sauce
1/4 cup shredded fat free cheese (your choice)
5 pieces turkey pepperoni

Recipe

1 spray a small skillet with cooking spray.
2 spread potatoes in pan add salt and pepper.
3 let potatoes brown and then turn.
4 add tomato sauce to potatoes.
5 next add egg whites, pepperoni, and cheese.
6 cover a couple of minutes to melt cheese.

Breakfast Reubens

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

Servings: 2
1 teaspoon olive oil or 1 teaspoon vegetable oil
2 large frozen hash browns (the oval or rectangular shaped ones)
3/4 cup naturally fermented sauerkraut, drained (we like bubbie's brand) or 3/4 cup rinsed and drained regular sauerkraut
4 tablespoons applesauce
1 teaspoon butter, softened
6 slices of good quality pastrami (thin slices)
1/3 cup of your favorite thousand island dressing (we make our own, see thousand island dressing our way #114916)
1/2 cup finely-shredded swiss cheese

Recipe

1 heat a non-stick skillet over medium high heat, and add the 1 teaspoon oil.
2 lightly brown the frozen hashbrowns, about 4 minutes per side; carefully remove from skillet (you don't want them to lose their shape) and set aside.
3 preheat oven to 400 degrees f; butter an 11x7x2-inch baking pan.
4 in a bowl, combine the sauerkraut and applesauce; set aside.
5 place the hash brown patties in the greased baking pan and spread softened butter on each.
6 layer each patty with: 3 slices pastrami, sauerkraut mixture, thousand island dressing, and swiss cheese.
7 bake at 400 degrees f for 15 to 20 minutes or until the patties are crisped to your liking.
8 note: you can skip the hashbrown pre-browning steps (in the skillet), if you like, but i like my hashbrowns very crispy and so prefer them pre-browned.

Baked Tarragon Chicken

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

Servings: 4
1 tablespoon canola oil
2 lbs boneless skinless chicken thighs (chopped)
2 tablespoons butter
1 large leek ( only, chopped)
2 garlic cloves (minced)
1 tablespoon flour
1/3 cup wine
1 1/2 cups chicken stock
1 tablespoon dijon mustard
1/3 cup lemon juice
1/2 cup sour cream
1 tablespoon tarragon (minced)
6 potatoes (peeled, grated)
1/4 cup butter (room temp.)
salt & fresh ground pepper (to taste)

Recipe

1 heat oil in a skillet.
2 add chicken. brown. remove to a plate.
3 heat butter in skillet.
4 add the leek and garlic. saute 4 minutes.
5 add flour. cook 1 minute.
6 whisk in wine and stock. bring to a boil. reduce.
7 stir in the dijon, lemon juice, sour cream and tarragon. blend well.
8 return chicken. cover. simmer 30 minutes.
9 heat oven 350.
10 blanch potatoes. drain well.
11 toss with butter. season.
12 season chicken mix.
13 spread potato mix on top of chicken. bake 35 minutes.

Baba's Perogies

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

Servings: 6
3 cups flour
1/2 teaspoon salt
water
4 cups mashed potatoes
1 lb dry curd cottage cheese

Recipe

1 mix flour and salt, and add water to make dough that doesn't stick to fingers.
2 knead well and cover with damp cloth for 10 minutes.
3 roll out to 1/8" thick.
4 cut in squares or circles and fill with mashed potatoes and cheese.
5 pinch closed and boil until they rise to the top.
6 strain and serve with fried onions, sour cream, mushroom gravy, etc.

Breakfast Pizza

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

Servings: 8
6 1/2 ounces pizza dough, mix
4 pieces low-fat breakfast sausage, cooked and crumbled
4 slices fat-free turkey bacon, cooked and crumbled
1 cup fat-free cheddar cheese, grated
1 cup frozen hash browns, thawed
6 whole egg whites, slightly beaten
3 tablespoons skim milk
1 teaspoon salt
1/2 teaspoon black pepper

Recipe

1 preheat 375 degrees.
2 prepare pizza crust according to package directions.
3 sprinkle sausage and bacon over crust.
4 then, sprinkle with hash browns and cheddar cheese.
5 meanwhile, in a mixing bowl, combine egg whites, milk, salt, and black pepper.
6 pour over potatoes and cheddar cheese.
7 bake for 20 minutes or until crust is golden brown.

City Girl's E-z Burgoo

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

Servings: 6
1 quart water
1 chicken bouillon cube
2 lamb chops, one inch thick
1 (10 ounce) can chunk chicken meat packed in water, drained
1 cup ham, cooked & shredded
1 medium onion, diced
1 (15 1/2 ounce) can whole kernel corn
1 (8 ounce) can lima beans, drained
1 large potato
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 tablespoon garlic clove, minced
1 (14 1/2 ounce) can petite cut diced tomatoes with jalapenos
6 -7 baby carrots, sliced
1 tablespoon chili powder
1/2 cup okra, sliced (about 2 small pods) (optional)
1/4 cup bourbon

Recipe

1 dice potato and set aside in salted water.
2 cut lamb chops into thin strips and sauté.
3 mix together all ingredients except potatoes.
4 cook over medium heat for 1 hour, stirring often.
5 drain off water from potatoes and add to mixture.
6 cook for additional 2 hours over low heat, until thick and all ingredients are tender.

Breakfast Pizza

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

Servings: 8
16 ounces jimmy dean sausage
6 slices bacon (fried and crumbled)
2 (8 ounce) cans crescent rolls
2 cups shredded hash brown potatoes (thawed)
3 tablespoons red peppers
3 tablespoons green peppers
3 tablespoons yellow peppers
3 tablespoons onions
1 1/2 cups sharp cheddar cheese (grated)
4 tablespoons parmesan cheese
7 eggs (beaten)
1/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper

Recipe

1 heat oven to 375 degrees.
2 separate rolls into triangles. place in an ungreased 12 inch pizza pan with points toward the center.
3 press crescent rolls together to form a crust and seal perforations.
4 sprinkle sausage and bacon over crust.
5 top with potatoes, onions, and bell peppers.
6 sprinkle with cheddar cheese.
7 combine eggs, milk, salt and pepper. pour over crust.
8 sprinkle with parmesan.
9 bake 30 minute or until crust is browned and eggs are set.

Breakfast Potato Tacos #5fix

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

1 (16 ounce) bag simply potatoes diced potatoes with onion
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 cup shredded cheddar cheese
8 flour tortillas

Recipe

1 sauté potatoes in oil until browned, 8-10 minutes. sprinkle on cumin and and top with cheese. serve in warmed tortillas.

Creamy Skillet Hash Browns Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

4 medium yukon gold potatoes or 4 medium potatoes
1/2 onion, diced
3 slices bacon, chopped
1/4 cup sour cream
1/4 cup shredded cheddar cheese
pepper, to taste
2 tablespoons butter or 2 tablespoons margarine

Recipe

1 place potatoes in a large saucepan and cover with cold water. place on stove over medium-high heat. when water is boiling rapidly, turn off heat, cover pot, and let potatoes sit for 5 minutes. carefully drain water and cool potatoes. you can refrigerate them, which will take a little while, or run them under cold water for 5-10 minutes (my preferred method).
2 shred potatoes, set aside.
3 heat large skillet over medium heat. add chopped bacon. cook for 2-3 minutes. add onions. cook until bacon is cooked and onions are browned, stirring occasionally, 5-6 minutes.
4 add butter or margarine to skillet and let melt.
5 add shredded potatoes and stir until onions and bacon are evenly distributed among the potatoes. flatten with the back of the spatula and let sit until bottom is browned, 4-5 minutes.
6 flip potatoes over. this does not need to be down perfectly. cook another 4-5 minutes until potatoes are browned on both sides.
7 add sour cream, cheese, and pepper. stir until mixed. flatten potatoes with spatula and cook a few minutes, until browned. flip. cook another few minutes. serve warm.
8 add additional cheese if desired.

Baked Sweet Potatoes With Honey-mint Butter

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

Servings: 4
1/4 lb butter, softened
1 1/2 teaspoons honey
1/2 teaspoon fresh mint
4 medium sweet potatoes

Recipe

1 for the butter:
2 cream butter, then beat in honey and mint. season with salt, and 1/8 teaspoon pepper; set aside. scrub potatoes.
3 adjust oven rack to middle position and heat oven to 450ºf. bake sweet potatoes until tender, about 1 hour.
4 serving:.
5 cut potatoes open and fill each with a dollop of butter.

Citrusy Sweet Potatoes

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

Servings: 14
10 -12 large sweet potatoes
4 tablespoons unsalted butter
2 cups apple cider
1/2 cup orange juice
1 orange, zest of
1/2 teaspoon cardamom
2 teaspoons cinnamon (to taste)
1/2 cup brown sugar
1 -2 cup chopped apple, of your choice (large chop)
1 cup raisins

Recipe

1 preheat the oven to 400 degrees.
2 place the sweet potatoes on a large baking sheet and bake until they are just tender. they should be soft, but not mushy. set them aside to cool before peeling and slicing them.
3 to prepare the sauce, in a heavy saucepan, melt the butter. add the cider, orange juice, orange zest, spices and sugar. heat the mixture to steaming.
4 add the apples and raisins. cook them gently in the liquid until the apples are tender and the juices are just slightly thickened and somewhat reduced.
5 spray a 13 x 9 inch baking dish with non-stick spray.
6 preheat the oven to 350 degrees.
7 peel and slice the sweet potatoes into 1/2 inch rounds. place half of the potato slices in the bottom of the prepared dish. cover them with half the sauce.
8 cover and bake until the potatoes are hot, about 45 minutes to one hour. remove the cover after 30 minutes.
9 if desired, baste the sweet potatoes with the sauce during baking.

Cheater's Chicken Pot Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

6 potatoes, large pealed and cubed -or-
3 cups already made mashed potatoes
1 1/2 cups frozen peas and carrots (or leftover veg from dinner)
1 1/2 cups chopped cooked chicken or 1 1/2 cups turkey
2 (12 ounce) cans cream of chicken soup (or whatever the regular size is)
butter, as needed
sour cream or plain yogurt
salt
pepper

Recipe

1 peel and cube potatoes and set to boil in slightly salted water to make mashed potatoes.
2 take leftover chicken or turkey and cut into 1" cubes, add to casserole dish.
3 measure out veggies, frozen or fresh and mix in with chicken/turkey.
4 add 1.5 cans of cream of chicken soup. i used whatever it took to coat the chicken and veggies. this is the stage i season at so add what you think would taste good ;) if it seems too thick you can add a little water or milk, but remember that heating it will also make it thinner.
5 when potatoes are soft and water is slightly cloudy remove from heat and drain. mash the potatoes with a mixer or by hand, adding butter or plain yogurt and the remaining cream of chicken soup. if potatoes are too stiff, add milk, but you don't want them to be runny. you will also want to salt and pepper to taste.
6 pour mashed potatoes over the chicken and veggie mix. i usually top it with a couple shakes of paprika for color.
7 bake covered at 450 for 30 minutes or until the filling starts to bubble up around the mashed potatoes.
8 remove from oven and let set for at least 5 minutes, the inside of that potpie will be like molten lava!
9 enjoy! makes great next day lunch.

Creamy Shell Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

Servings: 8
4 cups water
6 ounces boneless skinless chicken breasts, cut into 3 to 4 pieces
1 cup onion, diced
1/4 cup celery, chopped
1/4 cup parsley, minced
1 bay leaf
1 teaspoon salt
1 teaspoon pepper
2 medium potatoes, diced
4 green onions, chopped
3 chicken bouillon cubes
1/2 teaspoon seasoning salt
1/2 teaspoon poultry seasoning
4 cups 2% low-fat milk
2 cups medium pasta shells, cooked and drained
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
ground nutmeg
chopped fresh parsley

Recipe

1 simmer water, chicken, diced onions, celery, minced parsley, bay leaf, salt and pepper in dutch oven until chicken is tender. remove bay leaf; discard. remove chicken; cool. cut into small cubes; set aside.
2 add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth. simmer 15 minutes. add milk, macaroni, and chicken; return to simmer.
3 melt butter in skillet over med heat. add flour, stirring constantly, until mixture begins to brown. add to soup; blend well. let soup simmer on very low heat 20 minutes to blend flavors. season to taste. garnish with nutmeg and chopped parsley.

Baked Sweet Potatoes & Apples With Pecan Butter

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

Servings: 6
1/3 cup butter
1/2 cup pecans, chopped
1/4 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon orange zest, grated
1 tablespoon honey
1 tablespoon stone ground mustard
3 medium sweet potatoes, sliced 1/2-inch thick
3 small tart apples, uncored

Recipe

1 slice apples horizontally into 1/2-inch rounds, seeds removed.
2 heat oven to 375.
3 in 13x9-inch baking pan melt butter in oven (4-6 minutes).
4 stir in all remaining ingredients except sweet potatoes and apples.
5 place sweet potatoes in butter mixture; toss to coat.
6 bake for 30-40 minutes or until fork tender.
7 add apples; spoon butter mixture over apples.
8 continue baking 15-20 minutes or until apples are tender.

Creamy Spinach And Potato Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

Servings: 8
1 (16 ounce) bag frozen spinach (chopped)
1 (15 ounce) can diced new potatoes
1 (15 ounce) can creamed corn
2 cups nonfat milk
1 1/4 cups 2% cheddar cheese
5 cups vegetable stock
2 tablespoons onion powder
1 tablespoon garlic powder
salt and pepper

Recipe

1 to 5 cups of vegetable stock add the spinach, potatoes, and milk.
2 cook on medium heat until begins to bubble slightly.
3 transfer to blender in two or three batches and puree. then return to pot.
4 add corn, cheese, and spices. cook about 10 more minutes, stirring often.
5 allow to cool slightly before serving.

Creamy Spicy Corn Chowder With Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

Servings: 6
2 slices bacon, diced
1 yellow onion, diced
1 jalapeno, seeded and minced
1 russet potato, diced
1 red bell pepper, diced
3 cups corn
1 teaspoon thyme
1 teaspoon garlic salt
2 cups milk
3 cups chicken broth
2 cups shredded cooked chicken
cilantro
lime

Recipe

1 in a large saucepan over medium heat cook bacon until crispy and all fat has rendered out. remove with a slotted spoon to a paper towel lined plate. set aside.
2 to fat remaining in the pan, add onion, jalapeno, potato, red pepper, corn, thyme and garlic salt.
3 saute until vegetables are tender.
4 in a blender, puree half the mixture and add back to the pan.
5 add milk, chicken broth, and chicken and let simmer for 5 - 10 minutes, until steamy.
6 transfer to serving bowls. garnish each bowl with bacon, cilantro, and a lime wedge.

Breakfast Potato Omelet

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

Servings: 2
1 medium potato, halved and thinly sliced
2 tablespoons vegetable oil
2 large eggs
1/4 cup shredded cheddar cheese
1/2 teaspoon dried parsley
salt
pepper

Recipe

1 place vegetable oil in medium frying pan at medium heat. (do not use a larger frying pan unless doubling or tripling recipe as you want the eggs to congeal into the thickness of an omelet).
2 place potatoes in frying pan and cook to desired doneness.
3 place eggs in a small container and scramble. using salt and pepper if desired.
4 lower heat to low and place eggs in frying pan on top of potatoes. make sure eggs completely cover potatoes.
5 cover. (i suggest using foil so there isn't too much condensation).
6 watch eggs carefully and just before completely cooked cover with cheese and parsley.
7 cover and lower heat to warm or just enough to melt cheese.
8 remove from heat.
9 serve.

Claire's Mousska

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

Servings: 6
potato, sliced thin
ground beef
garlic salt
salt
pepper
meat tenderizer
spaghetti sauce
mozzarella cheese

Recipe

1 layer sliced potatoes on bottom of pan.
2 cook ground beef seasoned with garlic salt, salt, pepper, and meat tenderizer.
3 layer potatoes, seasoned ground beef, and then sauce.
4 top with mozzerella cheese.
5 bake in oven.

Beer, Bacon (!) Potato Soup- Aka 'man Soup'

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

Servings: 10
4 large potatoes
2 tablespoons vegetable oil
1 dash kosher salt
1 large sweet onion
3 celery ribs
1 lb bacon
4 tablespoons butter
32 ounces chicken broth
24 ounces beer
2 green onions
1/2 cup flour
24 ounces water
1 1/2 cups sour cream, divided
16 ounces sharp cheddar cheese

Recipe

1 bake the 4 potatoes. to do this, scrub clean, coat lightly with oil and salt them (kosher salt strongly preferred) (nay a requirement!). preheat oven to 400 and bake for 45 minutes. adjust cooking time to make sure they pierce easily with a fork.
2 as the potatoes cook, chop onion and celery and start the bacon.
3 bacon needs to be cut into 1" pieces and cook in a heavy bottom soup pot. cook on medium heat and take it out when done (i like it crispy).
4 once bacon is done, take out with slotted spoon and set on a plate with paper towel underneath and on top to absorb grease. i must note this is not for health, but for flavor and texture!
5 in the grease of the bacon, put in the chopped onion and celery.
6 sautee until translucent, about 5 minutes.
7 add the 4 t butter and stir until it melts. yes, at first this seems like a lot of grease!
8 sprinkle the flour (sifted if possible) onto the onion/celery mix. add at least 1/2 cup, up to one full cup. stirring continuously, this makes a paste.
9 you are now basically making a roux with the vegetables- called singering if you want to throw french cuisine words around!
10 stir this until all of the flour and fats are combined smoothly. keep stirring it another 5 minutes until it becomes a 'blonde' roux (a light tan color).
11 slowly at first (about 1/4 cup at a time) add the chicken broth. continue to add broth to keep the now paste-like roux softened. add more and more at a time to get the roux into a creamy texture. it should continue to accept more liquid.
12 after about half the broth has been added you can just dump in the rest. however use common sense here. keep stirring. you never want to let it get too watery.
13 once all the broth has been added, bring in the two 12 oz bottles of beer. please use a local microbrwery. i use 'winter ale'. add this a little at a time and continue to stir. your loving stirring is what is going to make this an awesome soup. i think i already said this, but this soup is to be used for good only. if you are planning on a nefarious use of the soup then go ahead and throw all of the ingredients in at once.
14 you (if you are good) will now have a thickly flowing base.
15 cut the baked potatoes into 1" chunks, skins and all.
16 add these to the pot and stir in to incorporate.
17 using an immersion blender (or put batches into a stand up blender), mix the entire mixture into a thick stew. add water to thin if necessaary. don't add too much liquid until the blending is done.
18 add 1 cup sour cream to the soup.
19 add 1 bag of shredded sharp cheese to the soup.
20 let soup cook 10-20 minutes on memdium-low to blend.
21 serve with bacon crumbled on top, some shredded cheese, sour cream and the chopped green onions.(and the pun was soouper bowl in case you did not get it!).

Barefoot Contessa's Best Roasted Lamb

Total Time: 1 hr 55 mins Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ingredients

Servings: 4
2 garlic cloves, minced
salt & freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leave
1/4 cup dijon mustard
1 (3 lb) boneless lamb loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes, cut in quarters (red or -skinned)
2 yellow onions, thickly sliced
4 tablespoons olive oil
4 tablespoons unsalted butter, melted

Recipe

1 preheat the oven to 425 degrees f.
2 in a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
3 spread the mixture over the lamb and allow it to sit at room temperature for at least 30 minutes.
4 in the meantime, slice fennel bulbs into thick wedges.
5 toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
6 place the vegetables in a large roasting pan and cook for 30 minutes.
7 place the lamb loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
8 remove the meat from the pan and return the vegetables to the oven to keep cooking.
9 cover the meat with aluminum foil and allow it to rest for 15 minutes.
10 remove the strings from the meat and slice it thickly.
11 arrange the meat and vegetables on a platter.
12 sprinkle salt and pepper to taste.
13 enjoy warm!

Chili Potato Dippers With Cheddar Jalapeno Dip

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

Servings: 8
4 medium russet potatoes
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/3 cup sour cream
1/3 cup mayonnaise or 1/3 cup salad dressing
1/4 cup tomato, finely chopped
1 ounce extra-sharp cheddar cheese, finely shredded (1/4 cup)
1 -2 jalapeno, seeded, finely

Recipe

1 heat oven to 450ºf. line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray.
2 cut potatoes into thin wedges. in large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. place on sprayed foil-lined pan.
3 bake at 450ºf for 20 to 30 minutes or until tender and golden brown, turning once.
4 meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. sprinkle with onions.
5 ingredient substitution:.
6 purchase prepared salsa for a simple dip for these roasted potatoes or offer a choice of both salsa and cheddar jalapeno dip.
7 make it special:.
8 for a colorful presentation, garnish the dip with extra tomatoes and chiles in addition to the green onions.
9 recipe variation:.
10 try baked potatoes topped with cheddar jalapeno dip for a spicy change from the usual sour cream garnish. or serve the potatoes as a tasty side dish without the dip.

Creamy Scalloped Potatoes With Monterey Jack And Chipotle

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

Servings: 8
2 cups heavy cream
1 cup whole milk
1 garlic clove, finely grated
2 -3 chipotles chiles in adobo seasoning, seeded and minced, plus
1 tablespoon adobo sauce
kosher salt & freshly ground black pepper
2 1/2 lbs baking potatoes, peeled
1 cup shredded monterey jack cheese (about 3 ounces)
1/4 cup finely chopped chives

Recipe

1 preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish. in a medium saucepan, bring the heavy cream and milk to a simmer. whisk in the garlic, chipotles and adobo sauce and season with salt and pepper. keep warm.
2 using a mandoline, slice the potatoes crosswise 1/8 inch thick. arrange one-fourth of the potato slices in the prepared baking dish, overlapping them slightly. sprinkle 1/4 cup of the cheese and 1 tablespoon of the chives over the potato slices. repeat the layering two more times. top with a final layer of potatoes and the remaining 1/4 cup of cheese. pour the cream mixture over and around the potatoes.
3 bake for about 25 minutes, until the potatoes are tender and bubbling and the top is golden brown. let stand for 15 minutes. sprinkle with the remaining 1 tablespoon of chives and serve.
4 make ahead the unbaked gratin can be refrigerated overnight. return to room temperature before baking.

Breakfast Pizza

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

8 ounces refrigerated reduced-fat crescent rolls
12 ounces turkey sausage
1 cup frozen hash brown potatoes, thawed
1 cup shredded cheese
1/4 cup nonfat milk
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces egg substitute
2 tablespoons fresh grated parmesan cheese

Recipe

1 preheat oven to 375 degrees.
2 separate dough and press to form a round crust on a 12" pizza pan.
3 crimp edges with fingers to form a rim.
4 cook sausage in skillet over medium heat until borwn; crubmle and drain.
5 top prepared dough with sausage, potates and cheese.
6 combine milk, salt, pepper andegg substitute, stirring iwth a whisk.
7 pour over sausage; sprinkle with parmesan cheese.
8 bake 25 minute or until crust is brown.

Chili Potato Wedges

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

Servings: 4
4 medium russet potatoes
2 tablespoons garlic-flavored olive oil
2 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons kosher salt
1/2 teaspoon smoked paprika

Recipe

1 pre-heat the oven to 450º and line a sheet pan with parchment paper or foil. if you go with the foil, be sure to spritz it with some non-stick spray.
2 slice the washed potatoes into thin-ish wedges. no more than half an inch at it's thickest.
3 add everything except the potatoes to a large mixing bowl. stir the spice/oil mix with a fork to get everything evenly combined.
4 add the sliced potato wedges to the bowl and toss well to coat. i recommend using your hands for this, but only if you have some latex or similar gloves. while this stuff isn't too spicy on the tongue, it will hang around on your bare hands long after washing and will burn you eyes like mace as well as other sensitive areas.
5 spread evenly over your lined sheet pan. i had to use two sheet pans because mine are kinda small. you want the potatoes in a single layer.
6 bake for 30 minutes, turning the potatoes over half way through. if you are using two sheet pans, rotate the pan placement as well for even browning.
7 enjoy with a variety of dips.

Cheater's Clam Chowder

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

Servings: 4
1 (10 ounce) can condensed new england clam chowder (or 15 oz.)
1 (10 ounce) can condensed cream of celery soup
1 (10 ounce) can condensed cream of potato soup
1 (6 ounce) can minced clams
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon margarine
3 cups fat-free half-and-half
1 cup 2% low-fat milk
3/4 cup shredded low-fat cheddar cheese
4 cooked diced potatoes (peeled)
3 teaspoons dried dill
1 1/2 teaspoons dried basil
2 teaspoons garlic powder
salt and pepper

Recipe

1 in large pan cook onion& celery in margerine.
2 add remaining ingredients except cheese.
3 heat thoroughly, stirring often.
4 add cheese& stir until melted.
5 note: will thicken once refrigerated.
6 add more milk when reheating.

Creamy Salsa Potatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

4 cups water
1 cup milk
1/4 cup margarine or 1/4 cup butter
2 (5 ounce) boxes scalloped potatoes mix, betty crocker brand recommended
3/4 cup chunky salsa
1/2 cup sour cream
1 (4 1/2 ounce) can green chilies, chopped
1/2 cup cheddar cheese, shredded (2 oz)
2 tablespoons fresh cilantro, chopped, if desired

Recipe

1 heat oven to 400°f spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 in 3-quart saucepan, heat water, milk and margarine to boiling. stir in 2 pouches potatoes and 2 pouches sauce mix. stir in salsa, sour cream, chiles and cheese until well blended. spoon potato mixture into dish.
3 bake 30 to 35 minutes or until potatoes are tender. sprinkle with cilantro.

Breakfast Potatoes Oregano

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

Servings: 4
4 russet potatoes
oil (for frying)
1/2 tablespoon dried oregano
1/4 teaspoon seasoning salt
1/4 teaspoon garlic pepper seasoning
2 tablespoons dried onion

Recipe

1 heat oil in large skillet on medium high.
2 cut potatoes in uniform, bite sized pieces. the bigger the pieces, the longer it takes, but it's well worth it!
3 coat all potatoes in oil then sprinkle on half of all the seasonings (minues the dried onion.)
4 do not touch potatoes until they are browned on one side.
5 flip potatoes over, and sprinkle the second half of the seasonings on (minues the dried onion.) do not touch until potatoes are browned on second side.
6 add dried onions and continue flipping and cooking (you may want to lower the heat) until potatoes are evenly browned and serve hot!

Creamy Scalloped Potatoes (vegan)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

Servings: 6
1 cup raw cashews (see note)
2 cups water
3 garlic cloves
2 teaspoons sea salt
2 teaspoons fresh thyme leaves (plus extra for garnish)
2 scallions, trimmed and thinly sliced
5 russet potatoes, peeled and thinly sliced
paprika

Recipe

1 preheat the oven to 375 degrees. lightly grease a 9 x 13 pan.
2 in a blender, puree cashews, water, garlic, and salt. transfer to a large bowl. add thyme and scallions to the cashew cream and mix with a spoon. in the pan, arrange half of the sliced potatoes, overlapping, and pour half of the cashew cream on top repeat for the second layer. dust the top with paprika and cover the pan with foil. bake for 45 minutes, then remove the foil and bake another 15 minutes, or until potatoes are fork-tender and lightly browned on top. garnish with more fresh thyme before serving and adjust salt to taste.

Chicken Al Tequila - Texas Style

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

Servings: 6
3 tablespoons unsalted butter, divided
2 tablespoons chopped garlic
2 tablespoons jalapeno peppers, chopped (optional)
1/2 cup chicken stock
1/4 cup tequila
3 tablespoons lime juice
4 chicken breast halves, boneless and skinless and cut into cubes
3 tablespoons low sodium soy sauce
1 tablespoon cooking oil
1/4 medium onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 cup heavy cream
1/4 cup chopped fresh cilantro
1/3 cup romano cheese, grated

Recipe

1 heat 2 tablespoons of butter in a small saucepan over medium heat. add garlic and jalapeno, and saute until soft.
2 pour in chicken stock, tequila, and lime juice. bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. stir occasionally to make sure it is not sticking.
3 while the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it.
4 melt remaining butter in a skillet, and saute the onion, red bell pepper and green bell pepper until soft. remove vegetables, and set aside.
5 add oil to the skillet, and cook the chicken over medium-high heat until lightly browned.
6 pour in the sauce and heavy cream, and add the peppers. bring to a boil, and simmer until chicken is cooked through, about 5 minutes.
7 remove from heat, and stir in romano cheese and cilantro. taste and adjust seasonings if desired. serve immediately.
8 brenda's note: "the most time consuming part of this recipe is making the paste for the sauce (it gives an unique flavor and is worth the effort). the paste can be made ahead of time and stored in the fridge or freezer. bring to room temperature before adding to the sauce. serve with your favorite noodles (1b of dry) or with mashed potatoes (5 medium.)".

Baked Yams (or Sweet Potatoes)

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

Servings: 4
2 large yams
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon lemon juice
2 tablespoons butter, softened

Recipe

1 preheat oven to 400.
2 cook potatoes in boiling water about 25-30 min, or until tender; drain.
3 in a lrage bowl, mash potatoes and add in remaining ingredients; beat until smooth.
4 bake for 15 min or until lightly brown on top.

Cheater Vegetable Beef Soup (crock Pot)

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

Servings: 10
2 lbs lean stew meat
2 lbs frozen mixed vegetables
2 (15 ounce) cans canned diced potatoes (drained)
1 (15 ounce) can tomato sauce
1 (1 ounce) packet lipton onion soup mix
2 cups water

Recipe

1 dice stew meat and brown on stove.
2 place frozen vegetables, and drained potatoes in crock pot.(before turning it on or you could crack the crock).
3 turn crock pot on.
4 once meat is browned, deglaze the pan with a cup of cold water and pour meat and resulting fluid onto the vegetables.
5 pour tomato sauce over the top of everything.
6 mix onion soup packet with 1 cup of water and pour on top.
7 you can mix the ingredients at this point, but it isn't necessary.
8 cook on high for several hours (4-6) or low for 8-10 hours.
9 salt and pepper to taste, being careful not to over-season. the tomato sauce intensifies both the salt and pepper flavors, and the onion soup contains salt already.

Chicken Ala King

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

Servings: 4
4 boneless chicken breasts, diced
4 tablespoons margarine
1/2 green bell pepper, chopped
2 (4 ounce) cans mushrooms, drained
3 tablespoons cornstarch
1 pint heavy whipping cream
1 cup chicken broth
1 (4 ounce) jar chopped pimiento
1/2 onion, diced
1/2 teaspoon poultry seasoning
salt & pepper
toast or mashed potatoes

Recipe

1 in large frying pan, saute chicken, onion, and bell pepper in margarine till chicken is opaque and cooked.
2 remove to large saucepan or pot.
3 over med-low heat, add mushrooms, pimentos, 3/4 cup broth (reserve the rest), poultry seasoning, and a nice sprinkle of salt and pepper.
4 stir in heavy whipping cream.
5 stir well.
6 increase heat to medium and bring almost to a boil.
7 stir in 3 tablespoons cornstarch mixed with 1/4 cup reserved broth.
8 should thicken quickly.
9 remove from heat and plate up over toast or mashed potatoes.

Clam Chowda Mug O Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium maui onion, chopped
2 celery ribs, with green leafy tops chopped
4 sprigs fresh thyme
salt and pepper
2 teaspoons hot sauce
2 tablespoons all-purpose flour
1 pint half-and-half
2 cups chicken stock
1 cup raw shredded hash brown potatoes
2 (2 ounce) cans baby clams, plus juice (she doesn't specify size)
2 sandwich size english muffins, split
12 ounces boiled deli ham, chopped
1 tablespoon paprika
2 tablespoons hot sauce
3 -4 tablespoons yellow mustard, squirt top bottle (eyeball it)
fresh parsley (curly or flat)
8 -10 ounces sharp cheddar cheese (about 8 deli slices)

Recipe

1 n a medium pot over medium high heat melt butter. add bacon and onions, celery and thyme sprigs. season with salt, pepper and hot sauce and cook 5 minutes. add flour and cook a minute more.
2 add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
3 heat toaster oven or broiler then toast split english muffins. while muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. spread ham on toasted muffins. top each muffin half with 2 slices cheddar and melt cheese in toaster oven or under broiler.
4 remove the thyme sprigs from the soup. the thyme leaves will have fallen off into the soup. stir and adjust seasonings in your soup. pour soup into mugs. serve with deviled ham and cheese mug toppers.

Baba Marion 's Perogy Dough

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

Servings: 36
5 cups sifted flour
3 eggs, beaten
1/2 cup water (cooled potato water)
1/2 cup vegetable oil
2 cups cold mashed potatoes
1 teaspoon salt

Recipe

1 combine everything except flour.
2 gradually add this mixture to the flour until well mixed.
3 divide into 3 batches.
4 knead each until well worked (about 2 min).
5 wrap each batch in plastic& let rest for 1hr.
6 ready to roll& fill.

Creamy Sour Cream Potato Salad

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

Servings: 4
2 lbs potatoes
3/4 cup french dressing
3/4 cup sliced celery
2 chopped green onions
1 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons prepared mustard
3/4 cup diced deseeded cucumber (scoop out the seeds in the cucumber with a spoon)

Recipe

1 if using old potatoes, peel and cook until tender but still firm; if using new potatoes, cook in their jackets until tender but still firm.
2 you can either leave the skin (jackets) on the new potatoes or peel the skin off the new potates when cooked, if desired.
3 i prefer to leave the skin (jackets) on the new potatoes.
4 slice potatoes into large dice while still warm.
5 put the warm potatoes into a bowl, pour the french dressing immediately over the warm potatoes, toss gently to coat each potato piece with the dressing.
6 let stand for 1 hour.
7 add celery and shallots.
8 combine mayonnaise, sour cream, and mustard, blend well.
9 mix gently into potato mixture.
10 salt to taste and then refrigerate.
11 just before serving, mix in the diced deseeded cucumber.

Chili Cheese Hash Browns #sp5

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 4
2 (4 ounce) cans diced medium green chilies
2 (12 ounce) packages simply potatoes® shredded hash browns
2 cups shredded monterey jack cheese
2 (14 ounce) cans chili without beans
1 1/2 teaspoons mccormick blended black pepper

Recipe

1 spray 9 x 13 baking pan with non stick cooking oil.
2 preheat oven 425*.
3 in large bowl add green chilies, hashrowns, and blended pepper. mix well.
4 add chili and cheese and gently mix.
5 cover with non stick foil.
6 bake 30 minutes.
7 let set 10 to 15 minutes covered.
8 serve with salad or bread sticks.

Creamy Soup With Cheeeeese!

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

6 potatoes
600 ml stock
1 (100 g) package processed cheese
400 ml milk
25 g butter

Recipe

1 cut the potatoes in small pieces.
2 cook them in the stock.
3 mix the milk and cheese until it's smooth.
4 check wheather the potatoes are soft and add the milk-cheese mixture.
5 stir it well and add butter.
6 if you want you can add some fresh herb, for example chives.

Beer Vichyssoise

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

Servings: 6
4 medium leeks, part only thinly sliced
2 onions, thinly sliced
2 tablespoons butter or 2 tablespoons margarine
3 -4 large potatoes, thinly sliced
1 1/2 cups strong chicken stock
1 bottle regular beer or 1 bottle regular ale
salt and pepper
1 dash cayenne
1 cup milk
1 cup table cream

Recipe

1 sautee leeks and onions in butter in a dutch oven until almost tender.
2 add potatoes, stock, beer and seasonings.
3 bring to a boil, reduce heat, cover and simmer 10 until potatoes are tender.
4 puree in a blender or with a hand blender.
5 add some milk if puree is too thick.
6 pour into a bowl and stir in milk and cream.
7 blend well and serve icy cold.

Blue Plate Special Stew

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

Servings: 4
1 -2 slice chopped bacon (optional) or 1 -2 slice diced salt lamb (optional)
2 tablespoons oil
3 -4 lbs beef stew meat, cubed
2 sliced carrots
2 sliced onions
2 stalks chopped celery
5 cups beef broth, and cheap wine (homemade or canned, red or , use up to 3 cups wine, or all broth if you prefer)
1 -2 bay leaf
1 teaspoon dried thyme
2 tablespoons tomato paste
2 -3 garlic cloves
salt & pepper
4 medium cubed potatoes
10 ounces frozen peas
1/2 lb sliced mushrooms

Recipe

1 cook bacon or salt lamb in a tablespoon of oil in a large heavy fry pan over low heat until lightly browned.
2 remove and set aside.
3 dry the beef with paper toweling, then add as many pieces as you can without crowding to the fry pan.
4 brown nicely all over.
5 transfer the meat to a heavy 4-5 quart dutch oven with lid.
6 add the carrots, celery and onion to the fry pan and cook until starting to brown a little.
7 transfer vegetables to dutch oven.
8 pour a cup or so of wine or beef broth into the frying pan and bring to a boil, scraping up all the lovely browned bits in pan.
9 pour this over the beef and vegetables.
10 now, put the dutch oven over low heat and add the rest of the wine and beef broth.
11 add the browned bacon bits or salt lamb, if you are using them.
12 add the tomato paste, bay leaves, thyme and chopped garlic cloves.
13 bring to a boil, then reduce to a simmer.
14 taste and season with salt & pepper, be cautious, you can add more later.
15 cover and cook slowly, either in a preheated 325 degree oven, or on top of the stove.
16 simmer for 2-4 hours, until the meat is very tender.
17 an hour before the end of cooking, add the potatoes if you want to use them, and add the peas and mushrooms 30 minutes before the end of cooking.
18 finish off the stew by skimming any fat that remains on the surface, and boiling down the liquid to reduce it, if it seems too thin.
19 serve with rice, noodles, or mashed potatoes.
20 garnish with fresh parsley.
21 note: cheaper cuts of meat, like shank or shin beef, will take the longest to cook; chuck or round the shortest.

Saturday, May 30, 2015

Clam Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 2
3 slices bacon
1 medium onion
2 tablespoons butter
1 2/3 cups hot milk
1 large potato
salt
pepper
2/3 cup light cream
0.75 (100 g) corn kernels, defrosted if frozen
10 ounces canned baby clams (in brine)

Recipe

1 chop bacon and set aside. peel onion and chop onion and set aside. peel and cut up potato into cubes.
2 heat a large pan over low heat for 30 seconds. while the pan is heating, heat the milk.
3 add bacon and onion and cook for 5 minutes, stirring all the time.
4 add the butter, stir until melted, then sprinkle in the flour and stir to mix.
5 remove the pan from the heat and gradually stir in the hot milk.
6 return the pan to low heat and stir until the mixture thickens and bubbles.
7 add the potatoes, salt and pepper and cook for 10-15 minutes, or until tender.
8 add the cream and corn and bring back to a simmer.
9 drain the clams into a sieve. add the clams to the soup and heat through gently. do not allow the soup to boil as this will toughen the clams. check the seasoning before serving.

Clam Chowder

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

Servings: 4
5 slices bacon
2/3 cup chopped celery
1 cup chopped onion
1 cup chopped carrot
2 teaspoons thyme
1 bay leaf
16 ounces clam juice
1 (10 ounce) can baby clams
1 whole garlic clove
1 1/2-2 cups diced potatoes
1 cup heavy cream

Recipe

1 saute bacon in large pot until brown.
2 remove bacon and crumble when cool.
3 add celery, onion and carrot to grease and cook 8-10 minutes until soft.
4 add bay leaf and thyme and saute 2 minutes.
5 add clam juice including juice from baby clams and get the bottom of the pan bacon stuff up.
6 add potatoes and garlic clove and cook on medium low until potatoes are soft and add cream and baby clams.
7 serve when done.
8 remove bay leaf and garlic clove before serving.
9 you can either add the bacon back when you add the clam juice or hold it out for crunchy garnish.

Cheats Scouse

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 2
2 large carrots, chopped
2 large potatoes, chopped
1 large onion, chopped
1/2 beef stock cube
1 (14 ounce) can of steak in gravy
1 teaspoon mixed herbs
salt
pepper

Recipe

1 put the veg in a pan with enough water to just about cover them
2 bring to the boil, sprinkle over the stock cube, lower the heat and simmer with a lid half on for 30 minutes.
3 add the can of steak along with the herbs salt and pepper to taste.
4 bring back to the boil, cook for a few minutes more. it should be quite thick and not watery at all.
5 serve with pickled beetroot or cabbage and slices of bread.

Babka (belarus)

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

Servings: 8
6 potatoes, grated
2 onions, chopped
3 1/2 ounces bacon, diced
3 eggs
1 teaspoon flour
about 2 tbsp sour cream (more if needed)

Recipe

1 fry the onions with the bacon until translucent.
2 add the bacon and onions to the grated potatoes and stir in the flour and eggs. (note: when i did this recipe my potatoes came out undercooked, and if i had it to do over again i would probably try cooking the grated potatoes in a pan for a few minutes before adding them to the baking dish.).
3 put the mixture in a greased baking dish and brush the top with sour cream.
4 bake at 350 degrees for 45 minutes to 1 hour.

Clam Chowder

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

Servings: 4
3 slices bacon, chopped
1 tablespoon unsalted butter
2 stalks celery, chopped
1/4 yellow onion, finely chopped
1/2 teaspoon dried thyme
1 bay leaf
3 red potatoes, cubed
2 (6 1/2 ounce) cans clams, chopped (save liquid)
1 1/2 cups milk
1 cup heavy cream
salt and pepper

Recipe

1 in a large saucepan over medium heat, cook the bacon until it starts to brown about 3 minutes. using a slotted spoon, transfer to paper towels to drain.
2 add butter to bacon drippings. when it melts, add celery, onion, thyme, and bay leaf and saute until the onion is translucent - about 2 minutes.
3 add potatoes and stir well.
4 add the reserved clam liquor and 2 cups water and bring to a boil reduce the heat to low, cover, and simmer about 15 minutes.
5 add the milk and cream and stir.
6 add clam meat, heat through, and season with salt and pepper (i added the bacon here also.).
7 remove bay leave -- and serve -- yummy.

Baby Bella Haystacks #sp5

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

8 ounces sun-dried tomatoes
12 baby portabella mushrooms, caps
1/2 cup roasted red pepper
1 cup simply potatoes® shredded hash browns
2 cups shredded asiago cheese

Recipe

1 preheat oven to 350.
2 cook the simply potatoes hash browns to extra crispy, per package directions.
3 arrange the mushroom caps, upside down, on a cookie sheet. for a crispier bottom, brush caps with oil before putting on the cookie sheet.
4 cut sun dried tomatoes and roasted red peppers into /4 inch strips, then into piece that fit inside the mushroom caps.
5 arrange 2-3 pieces of each tomatoes and peppers inside the mushroom caps, evenly distributed until gone.
6 ext, take the semi cooled hash browns and stack in the next layer on top of the tomatoes and peppers, about a tablespoon per cap.
7 then take a small hand full of asiago cheese and covered each cap. should look like a pyramid.
8 bake for 5-20 minutes, until cheese is melted and browned on top.