5 large cloves, minced and sauteed in olive oil until translucent
3 lbs small potatoes, scrubbed and halved
1 large onion, peeled and minced
2-3 C chicken broth
1 stick butter, softened
1/2 C heavy cream (optional)
salt/pepper
Place garlic, potatoes and onion into crockpot. Pour in enough broth to cover the potatoes. Cover and cook on High for 4-8 hours, or until the potatoes are very soft. Scoop out most of the cooking liquid ....reserving if you are going to make this low-fat (as opposed to adding in the cream).
Add butter and mash the potatoes. As you mash the potatoes, add the cream/reserved liquid a bit at a time until the right consistency is achieved. Season with salt/pepper.
Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts
Wednesday, August 27, 2008
Sunday, August 17, 2008
Tater Tot Casserole
32 oz frozen tater tots
1 lb browned ground beef
1/2 tsp salt, 1/4 tsp pepper
2 cans of green beans (or whatever kind of veggies they'll eat)
can of cream of something soup
1 T dried onions (we use WAY more of these!)
1/4 C milk.
Line crockpot with tater tots. Combine remaining items. Pour over tater tots. Cover and cook on H for about 3 hours. Sprinkle with shredded cheese!
1 lb browned ground beef
1/2 tsp salt, 1/4 tsp pepper
2 cans of green beans (or whatever kind of veggies they'll eat)
can of cream of something soup
1 T dried onions (we use WAY more of these!)
1/4 C milk.
Line crockpot with tater tots. Combine remaining items. Pour over tater tots. Cover and cook on H for about 3 hours. Sprinkle with shredded cheese!
Armadillo Potatoes
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon paprika
Salt and pepper to taste
Olive oil
6 Idaho potatoes, peeled and cut in half lengthwise
Heat the oven to 450°. In a bowl, mix together the bread crumbs, cheese, paprika, salt and pepper, and 1 tablespoon of olive oil. Set the mixture aside.
Transform each potato half into an armadillo by cutting 9 or so notches 1/2 to 1 inch deep in the rounded top. For each armadillo, cut a square of aluminum foil big enough to loosely wrap around it, brush the center with olive oil, then place the potato on it, flat side down. Sprinkle the top with some of the crumb mixture, pressing it into the grooves, then seal the potato in the aluminum foil.
Arrange all of the foil-covered potatoes on a baking sheet and bake them for 40 to 45 minutes. Open the pouches carefully they will be hot and full of steam. Makes 1 dozen armadillos.
1/4 cup grated Parmesan cheese
1 tablespoon paprika
Salt and pepper to taste
Olive oil
6 Idaho potatoes, peeled and cut in half lengthwise
Heat the oven to 450°. In a bowl, mix together the bread crumbs, cheese, paprika, salt and pepper, and 1 tablespoon of olive oil. Set the mixture aside.
Transform each potato half into an armadillo by cutting 9 or so notches 1/2 to 1 inch deep in the rounded top. For each armadillo, cut a square of aluminum foil big enough to loosely wrap around it, brush the center with olive oil, then place the potato on it, flat side down. Sprinkle the top with some of the crumb mixture, pressing it into the grooves, then seal the potato in the aluminum foil.
Arrange all of the foil-covered potatoes on a baking sheet and bake them for 40 to 45 minutes. Open the pouches carefully they will be hot and full of steam. Makes 1 dozen armadillos.
Guacamole Potato Salad
3 pounds red potatoes
2 tablespoons plus 1 to 1 1/2 teaspoons salt
1 ripe avocado, peeled
2 teaspoons grated lime zest
Juice of 2 limes (about 1/2 cup)
2 garlic cloves, crushed
1/2 cup chopped cilantro
2 tablespoons mayonnaise
2 celery stalks, sliced
In a large pot, cover the potatoes with cold water. Add the 2 tablespoons of salt and bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes or until you can pierce them easily with a paring knife. Drain them in a colander and allow to cool.
Meanwhile, puree the avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processor until smooth. If the dressing seems too thick, add a tablespoon or so of hot water.
Cut the potatoes into bite-size chunks (leave the skins on) and place them in a large bowl with the celery. Scrape in the dressing with a rubber spatula and gently stir it all together. Serve immediately, or cover and chill. Serves 8 to 10.
2 tablespoons plus 1 to 1 1/2 teaspoons salt
1 ripe avocado, peeled
2 teaspoons grated lime zest
Juice of 2 limes (about 1/2 cup)
2 garlic cloves, crushed
1/2 cup chopped cilantro
2 tablespoons mayonnaise
2 celery stalks, sliced
In a large pot, cover the potatoes with cold water. Add the 2 tablespoons of salt and bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes or until you can pierce them easily with a paring knife. Drain them in a colander and allow to cool.
Meanwhile, puree the avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processor until smooth. If the dressing seems too thick, add a tablespoon or so of hot water.
Cut the potatoes into bite-size chunks (leave the skins on) and place them in a large bowl with the celery. Scrape in the dressing with a rubber spatula and gently stir it all together. Serve immediately, or cover and chill. Serves 8 to 10.
Thursday, August 14, 2008
Scarlet Salad
12 oz tiny new potatoes, sliced
12 oz asparagus
6 C salad
1 1/2 C cooked chicken
14 oz baby corn, drained
8 oz beets, drained
1 C fresh pea pods
1/3 C chopped red onion
vinaigrette dressing
Boil potatoes (10 minutes). Add asparagus (2 minutes). Add all other ingredients on plates, top with dressing and serve.
12 oz asparagus
6 C salad
1 1/2 C cooked chicken
14 oz baby corn, drained
8 oz beets, drained
1 C fresh pea pods
1/3 C chopped red onion
vinaigrette dressing
Boil potatoes (10 minutes). Add asparagus (2 minutes). Add all other ingredients on plates, top with dressing and serve.
BBQ Potato Corn Salad
1/3 C ranch dressing
1/3 C bbq sauce
2 T dijon mustard
3 lb small red potatoes, cooked and quartered
1 can kernel corn, drained
1/2 C sliced celery
1/2 C chopped red peppers
1/2 C chopped red onions
8 slices bacon, cooked and crumbled
Mix dressing, bbq sauce and mustard in large bowl. Add all remaining ingredients except for the bacon. Mix lightly.
Sprinkle top of salad with bacon. Serve immediately or chill until ready to serve.
1/3 C bbq sauce
2 T dijon mustard
3 lb small red potatoes, cooked and quartered
1 can kernel corn, drained
1/2 C sliced celery
1/2 C chopped red peppers
1/2 C chopped red onions
8 slices bacon, cooked and crumbled
Mix dressing, bbq sauce and mustard in large bowl. Add all remaining ingredients except for the bacon. Mix lightly.
Sprinkle top of salad with bacon. Serve immediately or chill until ready to serve.
The easiest "baked potatoes" you'll ever make!!
Get the small new or red potatoes
Clean 'em . . . stick them in a dish with 1/2 Cup water and microwave 5 minutes (or so) until they're soft
Place italian dressing (guesstimate) in skillet and heat on medium heat.
Place potatoes in skillet and "mash down" with the bottom of a glass.
Cook for 4 minutes. Flip.
Top with bacon bits and shredded cheese. Continue cooking until cheese is melted.
DELIC!
Clean 'em . . . stick them in a dish with 1/2 Cup water and microwave 5 minutes (or so) until they're soft
Place italian dressing (guesstimate) in skillet and heat on medium heat.
Place potatoes in skillet and "mash down" with the bottom of a glass.
Cook for 4 minutes. Flip.
Top with bacon bits and shredded cheese. Continue cooking until cheese is melted.
DELIC!
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