World Best Potato Recipes

Monday, June 1, 2015

Baked Sweet Potato With Maple-jalapeno Sour Cream

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

Servings: 4
4 sweet potatoes
1 teaspoon canola oil
1/2 teaspoon kosher salt
1/2 cup sour cream or 1/2 cup plain yogurt
1 tablespoon maple syrup
2 teaspoons jalapenos, seeded and minced
1 teaspoon fresh lime juice
3 -4 drops tabasco sauce or 3 -4 drops frank's hot sauce
1 tablespoon crumbled bacon
1 tablespoon chopped green onion

Recipe

1 preheat oven to 450 and postiton rack in the center.
2 scrub and dry sweet potatoes.
3 rub potatoes with oil and salt.
4 bake directly on rack for 40 to 45 minutes or until soft.
5 combine sour cream or yogurt with the maple syrup, jalapeno, lime juice and hot sauce. chill unitl ready to serve.
6 serve potatoes with a big dollop of the maple jalapeno sour cream mixture topped with crumbled bacon and green onions.

Chana (chickpeas) Chaat

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

Ingredients

Servings: 2
1 cup chana, cooked (chickpeas)
1 small potato
1 small tomato, peeled
1 bunch coriander leaves
1 green chili
1 teaspoon lime juice
1 teaspoon chat masala
1/4 teaspoon black salt
1/4 teaspoon roasted ground cumin
salt
red chili powder

Recipe

1 boil and cut the potato into cubes.
2 finely chop the tomato and chilli and corriander leaves.
3 add them to the cooked chana.
4 add chaat masala, salt, red chilli powder, roasted cumin seed powder and black salt.
5 mix well.
6 squeeze lime juice.
7 mix well once again.
8 garnish with corriander leaves.
9 serve chilled.

Cl Beef Pot Roast And Gravy - 6-qt Pressure Cooker

Total Time: 1 hr 36 mins Preparation Time: 25 mins Cook Time: 1 hr 11 mins

Ingredients

Servings: 12
3 lbs boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons olive oil
3 cups rich homemade beef stock (preferably made in pressure cooker, cooking light pressure-cooker beef stock - 6-qt pressure cooker)
1/2 cup dry red wine
4 fresh thyme sprigs, tied securely together with twine
3 garlic cloves, chopped
3 large parsnips, peeled and diagonally cut into 2-inch pieces
3 large carrots, peeled and diagonally cut into 2-inch pieces
1 lb turnip, each cut into 8 wedges
1 lb yukon gold potato, peeled and cut into 2-inch pieces
1 large onion, cut into 8 wedges
2 tablespoons all-purpose flour
12 fresh thyme sprigs (optional)

Recipe

1 sprinkle roast evenly with salt and pepper.
2 heat a 6- or 8-quart pressure cooker over medium-high heat. add oil to cooker; swirl to coat.
3 add roast to cooker. sauté 5 minutes, browning on all sides.
4 stir in 3 cups rich beef stock and wine.
5 close lid securely. bring to high pressure over high heat. reduce heat to medium or level needed to maintain high pressure. cook for 35 minutes.
6 remove from heat. use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
7 remove lid, directing steam away from you. add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
8 close lid securely. return to high pressure, cook 1 minute.
9 remove from heat. use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. let stand 5 minutes.
10 remove roast. slice roast thinly, and place on a platter.
11 remove vegetables from cooker using a slotted spoon, and place on platter with roast. cover and keep roast and vegetables warm.
12 strain cooking liquid through a cheesecloth-lined sieve into a large bowl. discard solids.
13 bring cooking liquid to a boil over medium-high heat in a large, wide skillet. cook until reduced to 1 1/2 cups (about 15 minutes).
14 remove 1/4 cup cooking liquid from pan. add 2 tablespoons flour, stirring with a whisk.
15 return flour mixture to pan. cook 2 minutes or until slightly thick, stirring with a whisk.
16 serve sauce with roast and vegetables. garnish each serving with a fresh thyme sprig, if desired.

Breakfast Potatoes

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

Ingredients

Servings: 4
6 medium yellow potatoes, precooked cooled and cut
1 red bell pepper, diced
4 garlic cloves, minced
1 small onion, diced
3 tablespoons butter
4 ounces cheese
4 links breakfast sausage, cut (optional)
salt and pepper

Recipe

1 throw all ingredients except cheese into wok or sauce pan over medium high heat, stir often.
2 cook until potatoes are brown and onion is translucent.
3 add cheese over top to melt and serve.

Claim Jumper Pot Roast

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

Ingredients

Servings: 2
12 ounces chuck roast (cooked and cut into 1-inch squares)
3 ounces carrots, roasted
2 1/2 ounces turnips, roasted
2 1/2 ounces sweet potatoes, roasted
5 ounces onions, roasted
6 ounces herb gravy
4 ounces beef stock or 4 ounces beef au jus sauce
2 1/2 ounces olive oil
1 ounce garlic, chopped
3/4 ounce shallot, chopped
1/2 ounce fresh herb, chopped (thyme, rosemary, oregano)
1 cup beef stock or 1 cup beef au jus sauce
1 1/2 cups beef gravy

Recipe

1 for gravy:
2 place the olive oil in a sauce pot and heat. add the garlic, shallots and fresh herbs. simmer until the garlic turns to a golden brown.
3 add the beef stock and beef gravy and simmer for 5 minutes.
4 for roast:
5 roast the vegetables ahead using olive oil, salt, pepper and a small amount of fresh herbs until tender.
6 place the cubed roast into a heated skillet and add the carrot, turnip, sweet potato and onion.
7 add the herb gravy and the au jus, cover and simmer for 5 minutes. scoop the mashed potato into the center of a dish.
8 place the meat and vegetables around the mashed potato and top with the sauce. garnish with a rosemary sprig and serve with buttermilk biscuits.

Cape Breton Meat Pie

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

Ingredients

2 lbs lean ground beef
1 lb ground lean lamb
salt
pepper
poultry seasoning
10 medium potatoes
pie crust (for 5 - 7 pies)

Recipe

1 cook meat in pot by covering with water and simmering for 30 minutes.
2 add spices (salt, pepper and poultry seasoning to taste).
3 when mixture is cooked, add mashed potatoes and mix well- should not be lumpy.
4 fill double crust pie shells.
5 makes 5- 7 pies.
6 bake at 375 degrees till crust is golden.
7 freezes well for 6 months.