Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
potato Recipes
(Chronologically Listed)
Stuffed Baked Potato
Bake potatoes in 400 oven for 45 minutes Cut potatoes in half & scrape out potato meal.
Mix with sour cream, chives & bacon.
Season with salt & pepper to taste.
Place stuffed potato halves under broiler until lightly browned.
Chesapeake restaurant.
Charles st.
; baltimore.
Stewed Tomatoes With Potato Peasant Purses
Chop the onion, bell pepper and celery into 1/2 inch pieces.
In a large stainless steel pot, saute the vegetables in the oil over medium heat until translucent.
Peel, seed and chop the tomatoes i just core them and put them in the blender so we get the vitamins from the skins.
Add tomatoes and parsley to the vegetables and cook covered over low heat for 20 minutes.
Remove parsley sprigs.
Season with 1/4 cup brown sugar, lemon juice, salt and pepper.
Cook for 10 minutes longer and taste for seasoning.
Add more sugar or salt, to taste.
Keep warm until ready to serve.
At this point, i added a small amount of cornstarch to thicken the sauce.
In a 2-quart pot of boiling water, blanch the cabbage leaves until wilted; drain and cool.
In a saute pan over medium heat, sweat the onion in butter.
Add peas and water, cover for 2-3 minutes.
Remove cover and cool slightly.
Meanwhile, in a large bowl, blend the mashed potatoes with eggs.
Stir in the onion and pea mixture.
Salt and pepper generously.
Flatten a cabbage leaf, cutting out any thick, unpliable stem.
Place a generous 1/2 cup of potato mixture in the center of two leaves laid to overlap.
Pull the leaves together, forming a pouch and tie with 2 chives.
Just before serving, reheat the pouches for approximately 15 minutes in a steamer or a shallow pan of boiling water.
Place each pouch on a plate covered with the warm stewed tomatoes.
These purses go nicely with grilled english-style sausages or bratwurst.
A sprinkling of grated cheddar cheese on top is a perfect complement to this dish.
The flavors of the potatoes, cabbage and stewed tomatoes are as rustic as the presentation of this dish.
Typed for you by loren martin,big cabin, ok.
Starter Using Potato Flakes
Mix yeast and water.
Add sugar and potatoes.
Let stand at room temperature in a warm spot for one day, then refrigerate.
On the sixth day, remove the starter from the refrigerator in the morning and feed it by mixing well together: 3/4 cup sugar, 3 tablespoons instant potato flakes and 1 cup warm water.
Add the feeder mixture to the starter.
Keep the starter out all day.
Remove 1 cup starter and use in making bread and return the rest to the refrigerator.
Refrigerate remaining starter three to five days.
Remove from the refrigerator and feed again.
Always remember to remove 1 cup starter for making additional bread discard or give additional starter to friends.
Feed starter every three to five days.
Always feed with 3/4 cup sugar, 3 tablespoons instant potato flakes and 1 cup warm water.
Starter Potato And Herb Salad (Mf)
In a mixing bowl, combine the white wine and white wine vinegar and season to taste with salt and pepper.
Boil potatoes for about 20 minutes or until just tender.
Drain, return to heat to let steam evaporate.
Peel potatoes while still warm, slice them and add to the bowl.
Mix with the wine and toss in olive oil, parsley and scallions; season to taste with salt and pepper and serve over greens.
Squash-And-Potato Frittata
Place potatoes in a medium sauce-pan; cover with water, and bring to a boil over medium-high heat.
Cook, uncovered, 20 minutes or just until tender.
Drain; let cool.
Peel potatoes, and cut into 1/4-inch slices.
Coat a large nonstick skillet with cooking spray; place over low heat until hot.
Add zucchini and yellow squash.
Cover and cook 10 minutes or until tender.
Combine squash mixture, parsley, and next 4 ingredients in a bowl; toss gently.
Wipe skillet with paper towels.
Heat oil in skillet over medium heat.
Arrange potato slices in bottom of skillet, overlapping slices.
Cook over medium heat, without turning, 10 minutes or until potato slices begin to brown.
Spoon half of the squash mixture evenly over the potato layer; top first with feta cheese and then with the remaining squash mixture.
Pour egg substitute over vegetable mixture; cover and cook over mediumlow heat 20 minutes or until set.
Yield: 4 servings serving size: 1 wedge.
Spring Potato Salad With Tuna
Cook potatoes in large pot of boiling salted water until tender, about 35 minutes.
Cool.
Peel potatoes and cut into 1/4-inch-thick rounds.
Combine tuna and 1 1/2 teaspoons vinegar in small bowl.
Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash.
Season vinaigrette with salt and pepper.
Potatoes, tuna and vinaigrette can be made 6 hours ahead.
Cover separately; chill.
Rewhisk vinaigrette before continuing.
Thinly slice remaining 2 eggs and 1 egg white.
Arrange half of potato slices in shallow dish.
Season with salt and pepper.
Top with half of onion, tuna, egg and parsley.
Drizzle half of vinaigrette over.
Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley.
Drizzle remaining vinaigrette over.
Serve at room temperature or chill until serving time.
Split Pea Sweet Potato Soup- Parve
From the florida sun sentinel newspaper.
In a large pot, bring water to a boil.
Add the split pea mix reserve the seasoning packet, the potatoes and the onions.
Return to a boil, reduce heat, cover and simmer about 2 hours.
About 5 minutes before the cooking is finished, whisk in the contents of the seasoning packet.
Note: when i make this easy, tasty soup, i triple the recipe so i have enough to freeze.
Instead of using a whisk, i use my stick blender and blend it until smooth.
It is a pretty orange color.
I serve with a piece of parsley on the edge or sprinkle sunflower seeds on top.
Spinich-Salsa Stuffed Potato
In a smal bowl combine potato flesh, spinich and salsa.
Bake in 375 for 15 minutes or u ntil hot.
Spinich-Ricotta Stuffed Potato
*separate most of potato flesh from skin.
In small bowl, combine potato flesh, spinich, ricotta cheese, garlic powder and red pepper flakes.
Stuff back into potato skins bake in375f oven for 15 minutes or until heated.
Spinach-Potato Roll
Cook spinach in the microwave and set aside to cool.
Squeeze out all excess liquid.
Cook potatoes in microwave until very soft.
Mash and set aside.
Combine all ingredients not pastry and mix well.
Adjust seasonings to your taste and if the mixture is too liquidy, add 1/2 cup seasoned breadcrumbs.
Spread on the rectangular sheet of dough and roll up jelly-roll fashion.
Brush top with beaten egg and throw some sesame seeds on top.
Bake in 375 degree oven until brown and crusty on top.
Wait until it cools slightly to slice it.
Spinach With Potato Chutney (Saag Aloo)
Wash the spinach well and then put into a large saucepan.
Just cover with water and bring to the boil.
Meanwhile, peel and cut the potatoes into 1-inch cubes and add to the saucepan.
Simmer the spinach and potatoes for about 10-15 minutes until the potatoes begin to soften.
Now drain the saucepand of water and place the spinache and potato mixture to one side.
Peel and thinly slice the onion and garlic.
Heat the ghee or cooking oil in another saucepan and add the onion and garlic and cook for 2 minutes.
Then add the spices but not the salt.
Stir for a further minute and add the potato and spinach mixture.
Combine this gently with the spice mixture, making sure not to crush the potatoes.
Add the salt, adding slightly more or less according to taste.
Allow to simmer very slowly for a further 10 minutes.
The idea is that all the spice mixture should be easily absorbed into the vegetables.
This dish should be very dry and it should not be necessary to add any extra water as the spinach holds quite a lot of water itself.
Spinach Potato Casserole
Boil potatoes until done.
Mash together with milk sour cream, margarine, salt and pepper.
Mix together spinach, egg, onion, and parmesan cheese.
Layer one half of the potatoes, then the spinach, then the other half of the potatoes.
Sprinkle with cheddar cheese.
Bake approximately 40 minutes at 350 degrees.
Instant potatoes can also be used in this recipe.
Spinach And Potato Pie
Combine eggs, milk, if using, garlic salt and pepper.
Add hashbrowns, spinach and cheese.
Pour into well greased, 8″ nonstick skillet.
Cove and cook over medium heat, 10-12 minutes, until soft in center, but golden on bottom.
Remove from heat.
Let stand, covered for 5 minutes.
Cut in wedges.
Spinach And Potato Pancake With Crispy Crusted Cod
Preheat the oven to 200 c, 400 f, gas mark 6.
Prepare the instant mashed potato according to the pack instructions.
Prepare the pancakes, place the flour into a mixing bowl, gradually add the beaten egg and milk.
Beat the batter until smooth.
Allow the batter to stand for 30 minutes.
Wash the spinach leaves thoroughly and remove the stalks, place the washed leaves in a microwaveable bowl and cover the bowl with cling film.
Cook the spinach for 2 minutes on a high setting.
When the spinach is cool squeeze out the excess liquid and roughly chop the leaves.
Place the bread in a food processor and process for 10 seconds until the bread has been crumbed.
Mix all the ingredients for the crumb crust together, add seasoning to taste, divide into four and place it on top of the four pieces of cod.
Place the cod onto a lightly oiled baking sheet and into the preheated oven for 12 minutes.
Add the mashed potato, nutmeg, salt, pepper and spinach to the pancake batter.
Heat 1 tablespoon of oil in a frying pan over a moderate heat.
Pour in sufficient pancake batter to make a pancake approximately 7cm 3 inches in diameter.
Cook the pancake for 2 minutes on each side.
Cook all the pancakebatter in this way to make 8 pancakes.
It should be possible to cook 2-3 pancakes at one time.
When the pancakes are cooked, serve the cod on top of the pancakes with some wilted leaves eg rocket.
Notes: a lightly, healthy supper time dish for young families.
Spicy Sweet Potato Gratin
Preheat oven to 350 degrees fahrenheit.
Flay.
In a saucepan combine heavy cream and chipotle chile peppers.
Bring to a boil, simmer for 5 minutes and remove from heat.
Allow to sit for 10 minutes and strain.
For a spicy flavor, stem and seed the chiles and in a blender puree the heavy cream with the chiles until smooth.
In a 13 by 9-inch baking dish, spread out one-third of the sweet potatoes.
Sprinkle 1 cup of the cheese over the potatoes and season with grated nutmeg, salt and pepper.
Pour about 1 cup of the heavy cream over the potatoes and cheese.
Repeat procedure two more times ending with cheese on top, only using enough cream to just cover the potatoes.
Bake for 45 minutes to 1 hour or until potatoes are tender and browned.
Spicy Tomato Soup With Black Beans, Potato And Squash
In a non-stick, medium sauce pan saute the shallot, garlic, cumin, potatoes and squash with oregano and plenty of freshly ground pepper.
Hold the salt.
Saute for 2 to 3 minutes until slightly browned and aromatic.
Add the beef broth or vegetarian broth, the watery tomato juice, vegetable flakes perc or mrs.
Dash, etc.
And simmer 5 to 8 minutes or until the potatoes are fork-tender.
Add the tomatoes, cayenne, tomato paste and beans; stir well; reduced heat, partially cover and cook for about 15 minutes.
Make the simple cucumber relish and let stand at least 10 minutes.
To thicken, puree about 1/4 of the soup, and blend well.
Some soup should now cling to the spoon.
Taste the soup, adjust seasoning with salt, pepper, cayenne and or mole, as needed.
Serve in large, shallow bowls and top with portion of relish.
Serve with warm bread for dipping.
Serves 2 to 4 as main or entree.
Per 1.25 cup serving: 200 cals, 1.6 grams fat with bread, 335 cals, 3.1 grams fat.
Spicy Sweet Potato Balls
Mash sweet potatoes while they are hot, then add sugar, butter, salt and spices.
Add egg and continue to whip until thoroughly combined.
Chill until firm.
Form into golf ball sized balls and place 2-3 marshmallows in center of each ball.
Roll in ginger snap crumbs.
Place on non-stick or lightly greased baking sheet.
Bake at 400 degrees for 10 to 15 minutes.
Spicy Sweet Potato Won Tons
Bake potatoes in a 375 degrees oven for 1 hour, or until very soft.
Cut in half and scrape flesh into a bowl.
You should have about 2 cups.
Add ginger, cilantro, chiles and salt; mix well.
Place 1 tablespoon filling in a won-ton wrapper.
Brush a little water around rim of wrapper, fold in half forming a half- moon; press edges of won ton together to seal.
Set aside on waxed paper and cover with a damp towel.
Repeat until all the won tons are filled.
Pour oil into a wok; place over medium-high heat until oil sizzles when a drop of water hits it.
Reduce heat to medium and, using tongs, slip a few won tons at a time into the oil.
Fry for 1 minute, or until won tons are golden and slightly puffed.
Turn and fry 30 or 40 seconds.
Remove to paper towels to drain.
Repeat with remaining won tons.
Serve hot.
Spicy Sweet Potato Soup
Heat scale: medium.
Chopped parsley for garnish.
Bring the broth to a boil, add the potatoes and boil until the potatoes are soft.
Place the potatoes and some of the broth in a blender and puree the mixture until smooth.
Combine the puree with the reserved broth and the remaining ingredients.
Simmer for 20 minutes.
Garnish with the parsley and serve.
Spicy Sausage Patties With Potato Wedges And Smokey Sauce
Finely chop the salad onions.
Skin the sausages and mix with the salad onions, cranberry sauce and plenty of seasoning.
Shape the mixture into eight round patties and dust with the flour.
Heat the sunflower oil in a large frying pan and cook the patties for 5-6 minutes on each side until well browned and cooked through.
Cut each potato into eight wedges and brush with the olive oil.
Stir together the salt, cumin and cayenne and sprinkle over the wedges.
Heat a little more oil in a griddle pan and cook the wedges for 3 - 4 minutes on each side until crisp and golden.
Squeeze the orange juice into a small pan.
Stir in the honey, vinegar, ketchup, soy sauce and mustard; bring to the boil and simmer rapidly for 2-3 minutes until slightly thickened.
Arrange the patties and potato wedges on serving plates and drizzle over the barbecue sauce.