I have searched for years for THE recipe - the one that everyone wants you to bring to the BBQs, the one that just fills your mouth with flavor - excellent, creamy potato salad. Mine has always fallen flat.
I like potato salad made with red skinned potatoes and like it traditional as well as not so traditional - the only thing I ask is that it be creamy, contain no fruit or fish i.e. pineapple, apples, tuna, etc and taste wonderful.
I am looking for tried and true recipes - no copy and pasting recipes you haven't tasted.
Thanks so much!HELP - In need of recipe for seriously excellent potato salad!?
to make mine creamy i use miracle whip now this is my secret i put in onions celery salt paprika (sometimes hard boiled eggs depending on if u like it that way) and what i do is mix this altogether and let it sit overnight or all day in the fridge. (without adding mayo yet) this gives all the flavoring time to get into the potato's then right before i need it i mix in the mayo this tastes so much better than making it and throwing everything together at once i also do this to all my meats-marinated all day and they are great when i cook themHELP - In need of recipe for seriously excellent potato salad!?
My personal favourite is:
Dressing: half mayo, half sour cream (or natural whole milk yoghurt, not plain yoghurt), teensy bit of wholegrain mustard, salt %26amp; pepper.
1. Cut potatoes into small cubes. Boil until cooked.
2. Chop red bell pepper %26amp; cucumber into reasonably small cubes.
3. Toss everything with dressing %26amp; chill before serving.
here is one that i have used for years
mash-up your red potatoes with skins on them after you cook them down until soft. 3lb.
add 3 table spoons of mayonnaise not Mariel whip
add 1 table spoon of yellow mustard
add one med onion chopped
add bell pepper red or green chopped
add salt and black pepper to taste
and celery salt to taste
mix well and you can serve it hot or cool
can put hard boiled egg slice on top for looks
the larger the amount of potatoes the larger the amount of stuff you need to put into it
note the longer it setts the better it taste
I'll give you my famous potato salad method-I have not an idea what the measurements are. Cook potatoes until cooked through the night before-leave the skins on if you like.I don't use any special kind of potato,but this time of year fresh dug babies are nice.Cut up into pieces a little bigger than bite size(they will break down a bit with stirring).Add Italian salad dressing to coat the potatoes and stir. Put in the fridge,covered overnight. The next day, add cut up boiled eggs,chopped celery,parsley and chives or scallions and as much mayo as you like and stir all together.I always include some of the celery leaves. Add salt and pepper to taste.This a savory salad with no hint of sweetness.
grind some parmesan and fry up and chop some bacon...
This is my late moms recipe and now it's mine and yes, I get asked to bring my potato salad to the BBQ.
cook about 10 med-large potatoes in the skins(this keeps them from getting watery) about 40 min.
simmer 8 eggs 20 min then cool in cold water. chop
slice 2 bunches of green onions
slice in half and slice again a bunch of radishes
chop small 4 or 5 stalks of celery
1TBSP vinegar
1 tsp salt
1/4 tsp black pepper
1 -2 cups of Miracle Whip
mix well and refrigerate in a covered containter. I usually keep 3 eggs and slice on top and sprinkle with paprika.
ENJOY!
Potato Salad
4 lbs red potatoes
5 hard-boiled eggs, separated
1 teaspoon salt, divided
3 green onions, sliced
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seeds
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
Peel potatoes and cut into 1 inch pieces.
Chop egg whites.
In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
Mash egg yolks;
add remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
Gently stir into potato mixture.
Cover and chill 2 hours.
MY CLASSIC POTATO SALAD
5 lbs. potatoes (cooked in salted water, cooled, peeled (if desired) and cubed) thoroughly cooled
3-4 stalks celery, chopped
1/3 cup sweet pickle relish
1/2 cup onion, chopped
1/2 Tbls prepared yellow mustard (more if desired)
3/4 - 1 cup mayonnaise
8 hard boiled eggs, chopped
Salt
Black Pepper
Put potatoes in a large mixing bowl (or other large vessel) salt and black pepper to taste. Add all other ingredients except for the eggs. Mix well until all ingredients are thoroughly combined. Mix in eggs. Refrigerate until ready to serve.
You can adjust the measurements of any of the ingredients to suit you. My family loves more eggs, so I usually add a couple more to the recipe.
Makes approx 12-15 1/2 cup servings
Tip: Taste to check the seasoning as you are mixing the salad -- add more salt and pepper as needed. This recipe can be changed to Macaroni Salad by substituting the potatoes for cooked and cooled pasta.
Enjoy!!
Hello:
I have ALWAYS USED the,';Great American Potato Salad,';that is found on the www.kraftfoods.com website. Just type Great American Potato Salad into the search engine on this website,and the recipe will come up on there. I have to agree with you,there is nothing more disgusting as when people put fish,or apples,or heck even shrimp into their potato salad,ewww!
You can also go to www.allrecipes.com and they have ALOT of potato salad recipes on there as well without fish,fruit,shrimp,or any other kind of disgusting ingredients!
I don't follow a recipe, but mine is always a big hit! I use the red potatoes, like you, and leave the skins on. Simmer until just bite-tender and then let cool - do NOT rinse! Sprinkle with a little white vinegar. Add chopped red onion, a few chopped scallions, some chopped celery, and a couple of chopped hard boiled eggs. I also put in some frozen peas that have thawed. Then I add some Hellmans light mayo just until the consistency I like it (usually a little more because the potatoes will absorb some of it), some freshly chopped parsley, a couple of squeezes of Dijon mustard, plus some salt and pepper. I make sure to make it ahead - it is best after it has sat for 24 hours!
Thursday, December 24, 2009
What is the best recipe for potato soup?
POTATO SOUP
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly saut茅 these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.What is the best recipe for potato soup?
One of the best I've ever had was quite simply made! Nothing more than new red potatoes boiled until quite soft along with a little bit of leek greens (the part usually tossed!). The potatoes were then pureed into soup with some of the cooking liquid and strained to remove the chunkier bits. Much nicer than traditional potato-leek soup (I can't spell the french name%26lt;G%26gt;) as it really let the potato flavor shine!What is the best recipe for potato soup?
Apparently these guys didn't notice the category. If you eat dairy, I saute some scallions or leeks and celery in a little olive oil with some crushed garlic, then add parboiled cut up potatoes and cover with milk-season to taste, then simmer until potatoes are cooked. For a vegan soup use vegetable stock instead of milk, and puree some of the potatoes if you like a thicker soup. Some also like to add carrots.
Campbell's
Follow any generic recipe. The key to great potato soup is the bacon roux. Fry 4-5 strips of bacon and save the grease in the pan. When your soup is almost finished, turn the heat on medium and get the grease hot, once it is sizzling, begin adding flour to it until you get a thick caramel colored paste. Cook that paste in the pan until it bubbles, stirring constantly. Then add to soup about five minutes before chow time. It adds extreme bacon flavor and will warm even the coldest heart.
The recipe my mother taught me has NO MEAT in it and it's done by feel, but it's very simple.
Depending on how big or small of sauce pan you need or if you want a lot of potatoes, adjust the amount of potato's to that. 1 chopped celery (or celery seed), 1 can of condensed milk (or you can you use soy milk), and butter.
You will need 1 pan with water in it.
Peel and cut potato's in quarters add to water.
Dice your celery up and add to the water and set to boil until
You cook the potato's until you can stick a fork in it.
Add the can of condensed milk into the water.
Add the butter. (you can adjust the butter to what every you want it can either be 1tsp or 1/2 stick or you can leave it out)
Salt and Pepper to taste.
Add corn starch to thicken. I do mine a tsp at a time, until I get the consistency I want.
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly saut茅 these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.What is the best recipe for potato soup?
One of the best I've ever had was quite simply made! Nothing more than new red potatoes boiled until quite soft along with a little bit of leek greens (the part usually tossed!). The potatoes were then pureed into soup with some of the cooking liquid and strained to remove the chunkier bits. Much nicer than traditional potato-leek soup (I can't spell the french name%26lt;G%26gt;) as it really let the potato flavor shine!What is the best recipe for potato soup?
Apparently these guys didn't notice the category. If you eat dairy, I saute some scallions or leeks and celery in a little olive oil with some crushed garlic, then add parboiled cut up potatoes and cover with milk-season to taste, then simmer until potatoes are cooked. For a vegan soup use vegetable stock instead of milk, and puree some of the potatoes if you like a thicker soup. Some also like to add carrots.
Campbell's
Follow any generic recipe. The key to great potato soup is the bacon roux. Fry 4-5 strips of bacon and save the grease in the pan. When your soup is almost finished, turn the heat on medium and get the grease hot, once it is sizzling, begin adding flour to it until you get a thick caramel colored paste. Cook that paste in the pan until it bubbles, stirring constantly. Then add to soup about five minutes before chow time. It adds extreme bacon flavor and will warm even the coldest heart.
The recipe my mother taught me has NO MEAT in it and it's done by feel, but it's very simple.
Depending on how big or small of sauce pan you need or if you want a lot of potatoes, adjust the amount of potato's to that. 1 chopped celery (or celery seed), 1 can of condensed milk (or you can you use soy milk), and butter.
You will need 1 pan with water in it.
Peel and cut potato's in quarters add to water.
Dice your celery up and add to the water and set to boil until
You cook the potato's until you can stick a fork in it.
Add the can of condensed milk into the water.
Add the butter. (you can adjust the butter to what every you want it can either be 1tsp or 1/2 stick or you can leave it out)
Salt and Pepper to taste.
Add corn starch to thicken. I do mine a tsp at a time, until I get the consistency I want.
What is the best recipe for potato soup?
POTATO SOUP
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly saut茅 these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.What is the best recipe for potato soup?
One of the best I've ever had was quite simply made! Nothing more than new red potatoes boiled until quite soft along with a little bit of leek greens (the part usually tossed!). The potatoes were then pureed into soup with some of the cooking liquid and strained to remove the chunkier bits. Much nicer than traditional potato-leek soup (I can't spell the french name%26lt;G%26gt;) as it really let the potato flavor shine!What is the best recipe for potato soup?
Apparently these guys didn't notice the category. If you eat dairy, I saute some scallions or leeks and celery in a little olive oil with some crushed garlic, then add parboiled cut up potatoes and cover with milk-season to taste, then simmer until potatoes are cooked. For a vegan soup use vegetable stock instead of milk, and puree some of the potatoes if you like a thicker soup. Some also like to add carrots.
Campbell's
Follow any generic recipe. The key to great potato soup is the bacon roux. Fry 4-5 strips of bacon and save the grease in the pan. When your soup is almost finished, turn the heat on medium and get the grease hot, once it is sizzling, begin adding flour to it until you get a thick caramel colored paste. Cook that paste in the pan until it bubbles, stirring constantly. Then add to soup about five minutes before chow time. It adds extreme bacon flavor and will warm even the coldest heart.
The recipe my mother taught me has NO MEAT in it and it's done by feel, but it's very simple.
Depending on how big or small of sauce pan you need or if you want a lot of potatoes, adjust the amount of potato's to that. 1 chopped celery (or celery seed), 1 can of condensed milk (or you can you use soy milk), and butter.
You will need 1 pan with water in it.
Peel and cut potato's in quarters add to water.
Dice your celery up and add to the water and set to boil until
You cook the potato's until you can stick a fork in it.
Add the can of condensed milk into the water.
Add the butter. (you can adjust the butter to what every you want it can either be 1tsp or 1/2 stick or you can leave it out)
Salt and Pepper to taste.
Add corn starch to thicken. I do mine a tsp at a time, until I get the consistency I want.refinancing
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly saut茅 these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.What is the best recipe for potato soup?
One of the best I've ever had was quite simply made! Nothing more than new red potatoes boiled until quite soft along with a little bit of leek greens (the part usually tossed!). The potatoes were then pureed into soup with some of the cooking liquid and strained to remove the chunkier bits. Much nicer than traditional potato-leek soup (I can't spell the french name%26lt;G%26gt;) as it really let the potato flavor shine!What is the best recipe for potato soup?
Apparently these guys didn't notice the category. If you eat dairy, I saute some scallions or leeks and celery in a little olive oil with some crushed garlic, then add parboiled cut up potatoes and cover with milk-season to taste, then simmer until potatoes are cooked. For a vegan soup use vegetable stock instead of milk, and puree some of the potatoes if you like a thicker soup. Some also like to add carrots.
Campbell's
Follow any generic recipe. The key to great potato soup is the bacon roux. Fry 4-5 strips of bacon and save the grease in the pan. When your soup is almost finished, turn the heat on medium and get the grease hot, once it is sizzling, begin adding flour to it until you get a thick caramel colored paste. Cook that paste in the pan until it bubbles, stirring constantly. Then add to soup about five minutes before chow time. It adds extreme bacon flavor and will warm even the coldest heart.
The recipe my mother taught me has NO MEAT in it and it's done by feel, but it's very simple.
Depending on how big or small of sauce pan you need or if you want a lot of potatoes, adjust the amount of potato's to that. 1 chopped celery (or celery seed), 1 can of condensed milk (or you can you use soy milk), and butter.
You will need 1 pan with water in it.
Peel and cut potato's in quarters add to water.
Dice your celery up and add to the water and set to boil until
You cook the potato's until you can stick a fork in it.
Add the can of condensed milk into the water.
Add the butter. (you can adjust the butter to what every you want it can either be 1tsp or 1/2 stick or you can leave it out)
Salt and Pepper to taste.
Add corn starch to thicken. I do mine a tsp at a time, until I get the consistency I want.
What can I make with Potatoes, any good recipes ?
My mom used to make this dish were the potatoes were cut about 1/2'; thick (into disk/slices), layered in a baking dish, topped with paprika, salt, pepper %26amp; parsley and pats of butter, and baked at 350 till the slices are fork-tender. Yum.
I also make fried-mashed-potatoes out of left-overs. Just place potatoes in a heated skillet with some butter, %26amp; fry till brown on one side; flip %26amp; cook the rest of the way. My family LOVES this!What can I make with Potatoes, any good recipes ?
these are outstanding
Parmesan Potato Rounds
4 medium red potatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
2 tbls butter or margarine, melted
录 cup grated Parmesan cheese
录 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
Place half the potatoes in a greased 2 quart or 11 x 7 x 2 baking dish. Top with onion and remaining potatoes. Drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450 for 25-30 minutes or until potatoes are golden brown and tender. 4 servings.What can I make with Potatoes, any good recipes ?
Rissole:
3 large potatoes , peeled and cut into 1-inch chunks
2 tablespoons grapeseed oil (as needed to saute the onion and rissole cakes, respectively)
1 medium white onion, diced small
Salt and freshly ground black pepper
3 scallions, white and tender green parts only, sliced on the diagonal into 1/4-inch thick slices
1/2 pound cooked backfin or lump crabmeat (avoid canned)
Return to the rissole. In the same pan saute pan, heat 1 tablespoon of the grapeseed oil over medium high heat in a large skillet, reserving the other tablespoon. When it begins to shimmer, saute the white onion until tender. Transfer the onion to the potatoes which have been boiled for the rissole, reserving the saute pan. Season potatoes, to taste, with salt and pepper, and mash together. Fold in the scallions and crab trying to avoid breaking up the crab. Allow to sit until cool enough to handle, then use 3-inch circle cutters as molds and form the potato/crab mixture into circles. In the same pan, heat additional grapeseed oil for the rissole over medium-high heat and sear the potato cakes leaving undisturbed for the first 2 to 3 minutes on each side to let the caramelization process begin and to prevent the cake from breaking apart. When you see the edges of the cake beginning to turn golden brown, flip and sear the other side. Then cook further
until the cake is firm. Remove from heat and keep warm.
Potato bake -
Potatoes
garlic
cream
french onion soup mix - cheap packet
(bacon optional)
Slice potatoes reasonably thick.
overlap and layer the bottom of a gratin dish
sprinkle a little crushed garlic
you can sprinkle a little chopped bacon if you like (not necessary)
repeat for each layer until dish is full
open a carton of whipping cream 600mils and add french onion soup mix powder - the more powdery the better, then pour over potato gratin.
only season if you have not used bacon - otherwise can be salty!
Bake 180. Cover and bake for 20minutes then mix and turn over a bit - not too much and not to break up presentation. further bake until brown on top and cooked throughout.
These are one of my favorite recipes.
Mashed Potatoes with Green
Chilies %26amp; Cheddar Cheese
3 pounds russet potatoes
1 or 2 - 4 oz. cans diced green chilies
1 1/2 cups medium cheddar cheese
1 cup milk
1/2 stick unsalted butter
Kosher Salt %26amp; Pepper
Fill stock pot with cold water. Peel potatoes
and cut in quarters. Salt water, turn heat to high.
Boil for 10-12 minutes or until fork tender.
Simmer milk and butter in small sauce pan.
Shred the cheese, set aside.
Drain potatoes, return to stock pot. Pour half
milk/butter mixture on potatoes. Season with
salt/pepper. With potato masher, coarsely smash
potatoes, add more milk as needed. You want a
creamy texture (need creamier because you will be
adding cheese), yet lumpy.
Drain some of the liquid from the green chilies,
add to potatoes, add cheese, mix well.
Serve immediately.
Here is a link to my recipe for potato gratin with herbs and caramelized onions:
http://www.cooking-is-easy-and-fun.com/P鈥?/a>
You can make lots of things with potatoes!
You can saute them in a pan with oil, garlic, and rosemary until they are crisp and serve them with a protein like a steak or chicken, etc.
You can cut them very thin and deep fry them to make chips, or thicker and fry them to make fries.
I also like to cut them into wedges, lightly oil them, season with rosemary salt and pepper, and grill them to make delicious home fries.
You can bake them, and put sour cream, chives, butter, cheese, bacon or anything you think is good on them.
You can mash them. Boil them in water first, until they are very soft. Then just mash them with a little milk, salt, butter, and cheese. Those are delicious.
You could also just get little red fingerling potatoes and boil them in salty water until they are soft and serve them as a good side with any dish.
The possibilities are endless my friend, maybe try searching potato on foodnetwork.com. There are great recipes on there.
Enjoy
Corn beef stew, this is a recipe from Ghana and peanut soup follow this recipe and I guarantee that your boyfriend will love it.
Go to lidl and buy 16 tin tomatoes
blend at least five on them and pur it into a pan, then put it on the fire
Then let it boil down until you see pot holes bubbling up
Then get a can of corn beef and put it inj the pan
try putting the potatoe on a regular microwavable plate...poke some holes in the top with a fork......place in microwave for about 8:56 minutes....(thats 8 minutes 56 seconds) then when you take it out...open it up...put some butter and salt on it and VOILA! u have a baked potatoe!!!enjoy!
Mash potatoes (add some kind of meat/veg) , jacket potatoes, roast potatoes, chunky chips
Find a receipe on Foodnetwork.com.
Bubble and Squeak:
http://hubpages.com/hub/Easy-Bubble-and-鈥?/a>
cheesy scalloped potatoes mmmmmhhmmmmm sooo good!!!
spray chunks with pam or butter and roll in parmesan cheese and bake
are there any proteins you want to use? any cheeses on hand?
I also make fried-mashed-potatoes out of left-overs. Just place potatoes in a heated skillet with some butter, %26amp; fry till brown on one side; flip %26amp; cook the rest of the way. My family LOVES this!What can I make with Potatoes, any good recipes ?
these are outstanding
Parmesan Potato Rounds
4 medium red potatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
2 tbls butter or margarine, melted
录 cup grated Parmesan cheese
录 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
Place half the potatoes in a greased 2 quart or 11 x 7 x 2 baking dish. Top with onion and remaining potatoes. Drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450 for 25-30 minutes or until potatoes are golden brown and tender. 4 servings.What can I make with Potatoes, any good recipes ?
Rissole:
3 large potatoes , peeled and cut into 1-inch chunks
2 tablespoons grapeseed oil (as needed to saute the onion and rissole cakes, respectively)
1 medium white onion, diced small
Salt and freshly ground black pepper
3 scallions, white and tender green parts only, sliced on the diagonal into 1/4-inch thick slices
1/2 pound cooked backfin or lump crabmeat (avoid canned)
Return to the rissole. In the same pan saute pan, heat 1 tablespoon of the grapeseed oil over medium high heat in a large skillet, reserving the other tablespoon. When it begins to shimmer, saute the white onion until tender. Transfer the onion to the potatoes which have been boiled for the rissole, reserving the saute pan. Season potatoes, to taste, with salt and pepper, and mash together. Fold in the scallions and crab trying to avoid breaking up the crab. Allow to sit until cool enough to handle, then use 3-inch circle cutters as molds and form the potato/crab mixture into circles. In the same pan, heat additional grapeseed oil for the rissole over medium-high heat and sear the potato cakes leaving undisturbed for the first 2 to 3 minutes on each side to let the caramelization process begin and to prevent the cake from breaking apart. When you see the edges of the cake beginning to turn golden brown, flip and sear the other side. Then cook further
until the cake is firm. Remove from heat and keep warm.
Potato bake -
Potatoes
garlic
cream
french onion soup mix - cheap packet
(bacon optional)
Slice potatoes reasonably thick.
overlap and layer the bottom of a gratin dish
sprinkle a little crushed garlic
you can sprinkle a little chopped bacon if you like (not necessary)
repeat for each layer until dish is full
open a carton of whipping cream 600mils and add french onion soup mix powder - the more powdery the better, then pour over potato gratin.
only season if you have not used bacon - otherwise can be salty!
Bake 180. Cover and bake for 20minutes then mix and turn over a bit - not too much and not to break up presentation. further bake until brown on top and cooked throughout.
These are one of my favorite recipes.
Mashed Potatoes with Green
Chilies %26amp; Cheddar Cheese
3 pounds russet potatoes
1 or 2 - 4 oz. cans diced green chilies
1 1/2 cups medium cheddar cheese
1 cup milk
1/2 stick unsalted butter
Kosher Salt %26amp; Pepper
Fill stock pot with cold water. Peel potatoes
and cut in quarters. Salt water, turn heat to high.
Boil for 10-12 minutes or until fork tender.
Simmer milk and butter in small sauce pan.
Shred the cheese, set aside.
Drain potatoes, return to stock pot. Pour half
milk/butter mixture on potatoes. Season with
salt/pepper. With potato masher, coarsely smash
potatoes, add more milk as needed. You want a
creamy texture (need creamier because you will be
adding cheese), yet lumpy.
Drain some of the liquid from the green chilies,
add to potatoes, add cheese, mix well.
Serve immediately.
Here is a link to my recipe for potato gratin with herbs and caramelized onions:
http://www.cooking-is-easy-and-fun.com/P鈥?/a>
You can make lots of things with potatoes!
You can saute them in a pan with oil, garlic, and rosemary until they are crisp and serve them with a protein like a steak or chicken, etc.
You can cut them very thin and deep fry them to make chips, or thicker and fry them to make fries.
I also like to cut them into wedges, lightly oil them, season with rosemary salt and pepper, and grill them to make delicious home fries.
You can bake them, and put sour cream, chives, butter, cheese, bacon or anything you think is good on them.
You can mash them. Boil them in water first, until they are very soft. Then just mash them with a little milk, salt, butter, and cheese. Those are delicious.
You could also just get little red fingerling potatoes and boil them in salty water until they are soft and serve them as a good side with any dish.
The possibilities are endless my friend, maybe try searching potato on foodnetwork.com. There are great recipes on there.
Enjoy
Corn beef stew, this is a recipe from Ghana and peanut soup follow this recipe and I guarantee that your boyfriend will love it.
Go to lidl and buy 16 tin tomatoes
blend at least five on them and pur it into a pan, then put it on the fire
Then let it boil down until you see pot holes bubbling up
Then get a can of corn beef and put it inj the pan
try putting the potatoe on a regular microwavable plate...poke some holes in the top with a fork......place in microwave for about 8:56 minutes....(thats 8 minutes 56 seconds) then when you take it out...open it up...put some butter and salt on it and VOILA! u have a baked potatoe!!!enjoy!
Mash potatoes (add some kind of meat/veg) , jacket potatoes, roast potatoes, chunky chips
Find a receipe on Foodnetwork.com.
Bubble and Squeak:
http://hubpages.com/hub/Easy-Bubble-and-鈥?/a>
cheesy scalloped potatoes mmmmmhhmmmmm sooo good!!!
spray chunks with pam or butter and roll in parmesan cheese and bake
are there any proteins you want to use? any cheeses on hand?
What's a yum potato recipe?
I feel like eating potatoes - what's a nice easy recipe?What's a yum potato recipe?
G'day Chocaholic,
Thank you for your question.
How about some easy scalloped potatoes.
http://southernfood.about.com/od/scallop鈥?/a>
This site has some quick easy potato recipes
http://www.razzledazzlerecipes.com/quick鈥?/a>
Here are some suggestions from a vegetarian forum.What's a yum potato recipe?
Potato Packets:
1 medium potato
1/4 medium-sized onion
salt and pepper to taste
2 tsp. butter or margarine
Peel and dice potato and onion. Butter a 6-inch piece of foil with 1 teaspoon butter. Place potato and onion on foil. Salt and pepper to taste. Dot the top with 1 teaspoon butter.
Fold foil and seal both ends.
Place on grill or in oven. Cook until done, testing with a fork until potatoes are tender and turn brown.
This takes approximately 15 to 20 minutes.
Spanish Potatoes:
3 medium Potatoes, cut into 1/2 inch slices
2 Tablespoons Olive oil
1 small Onion, sliced
1/2 teaspoon Garlic minced
Salt and pepper
Sauce:
1 cup Tomato sauce
1 1/2 teaspoons Dijon mustard
Dash Tabasco
Mix together the sauce ingredients in a small pan. Keep warm
Heat the olive oil in a heavy skillet. Add the potatoes, onion, and garlic. Cook until well-browned, turning often.
Check seasonings. Top with the warm sauce and serve immediately.
Foiled Potatoes
4 large Idaho potatoes
1 medium onion
2 cloves garlic
1 red pepper
1/2 packet of onion soup mix
1 tablespoon of fresh thyme (1 teaspoon dried)
1/2 stick of butter
salt and pepper to taste
Scrub and slice potatoes 1/4-in. thick. Slice onions, garlic and red pepper
Place on two sheets of heavy duty foil. Sprinkle with onion soup mix, thyme, salt and pepper, dot with butter
Wrap tightly in foil and toss on the grill for about 30 minutes or until potatoes are tender. (Also works great in the oven at 375潞 for 45 minutes)
Serves 4
Cheesy Baked Potatoes Recipe
12 oz. frozen potato wedges with skins
1 T. vegetable oil
1 t. paprika
1/4 t. salt
1/2 C. shredded sharp cheddar cheese
1/3 C. crushed croutons
sour cream for garnish
Heat oven according to directions on potato package. Place potatoes in a large resealable plastic bag. In a small bowl, combine oil, paprika and salt. Drizzle over potatoes. Seal bag and shake to coat potatoes.
Coat a large baking pan with cooking spray. Spread potatoes in a single layer on pan. Bake according to package directions.
In another small bowl, combine cheese and croutons. Sprinkle over potatoes the last 3 minutes of baking. Transfer potatoes to a large platter (leave in a single layer). Serve with sour cream.
Serves 4.
this is what i serve with fish
creamy layered potatoes
get medium oven dish
slice potatoes
place in a pan of half pint veg stock
bring to boil for five mins, stir potatoes about and boil another 5.
place potatoes in oven dish
stir cream into stock and pour over potatoes in the dish
grate cheese over, cook 180 degrees for 30 mins.
POTATO CHIPS
Slice potatoes thin and round.
Add some salt in a bowl of water, soak the slices for 5 minutes and dry.
Deep fry them in oil.
Mix with red chilli (chili) powder.
I cooked this on Tuesday and its gorgeous.
http://allrecipes.com/Recipe/French-Tart鈥?/a>
G'day Chocaholic,
Thank you for your question.
How about some easy scalloped potatoes.
http://southernfood.about.com/od/scallop鈥?/a>
This site has some quick easy potato recipes
http://www.razzledazzlerecipes.com/quick鈥?/a>
Here are some suggestions from a vegetarian forum.What's a yum potato recipe?
Potato Packets:
1 medium potato
1/4 medium-sized onion
salt and pepper to taste
2 tsp. butter or margarine
Peel and dice potato and onion. Butter a 6-inch piece of foil with 1 teaspoon butter. Place potato and onion on foil. Salt and pepper to taste. Dot the top with 1 teaspoon butter.
Fold foil and seal both ends.
Place on grill or in oven. Cook until done, testing with a fork until potatoes are tender and turn brown.
This takes approximately 15 to 20 minutes.
Spanish Potatoes:
3 medium Potatoes, cut into 1/2 inch slices
2 Tablespoons Olive oil
1 small Onion, sliced
1/2 teaspoon Garlic minced
Salt and pepper
Sauce:
1 cup Tomato sauce
1 1/2 teaspoons Dijon mustard
Dash Tabasco
Mix together the sauce ingredients in a small pan. Keep warm
Heat the olive oil in a heavy skillet. Add the potatoes, onion, and garlic. Cook until well-browned, turning often.
Check seasonings. Top with the warm sauce and serve immediately.
Foiled Potatoes
4 large Idaho potatoes
1 medium onion
2 cloves garlic
1 red pepper
1/2 packet of onion soup mix
1 tablespoon of fresh thyme (1 teaspoon dried)
1/2 stick of butter
salt and pepper to taste
Scrub and slice potatoes 1/4-in. thick. Slice onions, garlic and red pepper
Place on two sheets of heavy duty foil. Sprinkle with onion soup mix, thyme, salt and pepper, dot with butter
Wrap tightly in foil and toss on the grill for about 30 minutes or until potatoes are tender. (Also works great in the oven at 375潞 for 45 minutes)
Serves 4
Cheesy Baked Potatoes Recipe
12 oz. frozen potato wedges with skins
1 T. vegetable oil
1 t. paprika
1/4 t. salt
1/2 C. shredded sharp cheddar cheese
1/3 C. crushed croutons
sour cream for garnish
Heat oven according to directions on potato package. Place potatoes in a large resealable plastic bag. In a small bowl, combine oil, paprika and salt. Drizzle over potatoes. Seal bag and shake to coat potatoes.
Coat a large baking pan with cooking spray. Spread potatoes in a single layer on pan. Bake according to package directions.
In another small bowl, combine cheese and croutons. Sprinkle over potatoes the last 3 minutes of baking. Transfer potatoes to a large platter (leave in a single layer). Serve with sour cream.
Serves 4.
this is what i serve with fish
creamy layered potatoes
get medium oven dish
slice potatoes
place in a pan of half pint veg stock
bring to boil for five mins, stir potatoes about and boil another 5.
place potatoes in oven dish
stir cream into stock and pour over potatoes in the dish
grate cheese over, cook 180 degrees for 30 mins.
POTATO CHIPS
Slice potatoes thin and round.
Add some salt in a bowl of water, soak the slices for 5 minutes and dry.
Deep fry them in oil.
Mix with red chilli (chili) powder.
I cooked this on Tuesday and its gorgeous.
http://allrecipes.com/Recipe/French-Tart鈥?/a>
Help, I need a recipe... for Italian potato dumplings...?
I really need a recipe for Italian potato dumplings... except I can't remember what they're really called... can someone gelp me!?Help, I need a recipe... for Italian potato dumplings...?
GNOCCHI (italian potato dumplings)
8 cups water
2/3 cup oil
2 (10 ounce) packages instant mashed potatoes
8 cups flour
1/2 cup grated cheese
8 slightly beaten egg yolks
IN LARGE KETTLE, bring the water and oil to a boil.
Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
Let it cool for about 4 hours.
In a large bowl combine the flour and grated cheese (mix well).
Add the slightly beaten egg yolks and cold mashed potato mixture.
Mix and knead and knead and knead%26amp; then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1'; thick) (do not use any flour when you are making the ropes).
Cut the rope into 1'; pieces or smaller.
Sprinkle flour over the little pieces.
Using a cheese grater that has been floured real good, roll each 1'; inch piece with your finger to form your gnocchi.
(HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
They will sorta look like a crocheted hat without a rim when you are done rolling them.
Flour your cookie trays and only put one layer of gnocchi's per tray.
You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
When ready to cook them, place them in boiling water.
When they float to the top of the pan, they are done.
Drain and put in big pasta bowl.
Pour your sauce (tomato or pesto) over the top and mix and serve.
This recipe will serve about 10 to 12 people.
You might want to cut it in half.
QUICK GNOCCHI
INGREDIENTS
1 cup dry potato flakes
1 cup boiling water
1 egg, beaten
1 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups all-purpose flour
DIRECTIONS
Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.Help, I need a recipe... for Italian potato dumplings...?
GRANDMA'S GNOCCHI (ITALIAN POTATO
DUMPLINGS)
2 c. tap water, real warm
2 c. instant potato buds (flakes)
3 c. flour
2 eggs
1/2 tsp. salt
Put water in Potato Buds until nice and smooth (fork). If needed, cool. Add eggs and flour. Add more flour on board and when kneading. Knead until not sticky and able to cut through like cheese (with no holes). Put on separate board with sprinkled flour on top of dough and board.
Shape dough in an oblong form. Cut slices of dough approximately 3/4 inch wide. Then roll each slice until skinny and looks like a round long tube. Then cut each tube into 1-inch squares or chunks.
Finger roll each little square (use 2 fingers; start at top edge and press down and roll to bottom edge). Put lots of flour on them so they don't stick and store in freezer. Cook just like pasta. Serve with meat on marinara sauce.
Gnocchi..... or Italian Potatoe Dumplings
3 cups cooked potatoes (cut potatoes into small cubes and boil until tender)
3 T basil
2 T Italian parsley
5 cloves garlic, minced or pressed
1 cup ricotta cheese (cottage cheese can be substituted)
1 cup parmesan cheese
4 egg whites
3 cups flour
the recipe is too long to fit but here is the link....
GNOCCHI (italian potato dumplings)
8 cups water
2/3 cup oil
2 (10 ounce) packages instant mashed potatoes
8 cups flour
1/2 cup grated cheese
8 slightly beaten egg yolks
IN LARGE KETTLE, bring the water and oil to a boil.
Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
Let it cool for about 4 hours.
In a large bowl combine the flour and grated cheese (mix well).
Add the slightly beaten egg yolks and cold mashed potato mixture.
Mix and knead and knead and knead%26amp; then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1'; thick) (do not use any flour when you are making the ropes).
Cut the rope into 1'; pieces or smaller.
Sprinkle flour over the little pieces.
Using a cheese grater that has been floured real good, roll each 1'; inch piece with your finger to form your gnocchi.
(HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
They will sorta look like a crocheted hat without a rim when you are done rolling them.
Flour your cookie trays and only put one layer of gnocchi's per tray.
You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
When ready to cook them, place them in boiling water.
When they float to the top of the pan, they are done.
Drain and put in big pasta bowl.
Pour your sauce (tomato or pesto) over the top and mix and serve.
This recipe will serve about 10 to 12 people.
You might want to cut it in half.
QUICK GNOCCHI
INGREDIENTS
1 cup dry potato flakes
1 cup boiling water
1 egg, beaten
1 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups all-purpose flour
DIRECTIONS
Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.Help, I need a recipe... for Italian potato dumplings...?
GRANDMA'S GNOCCHI (ITALIAN POTATO
DUMPLINGS)
2 c. tap water, real warm
2 c. instant potato buds (flakes)
3 c. flour
2 eggs
1/2 tsp. salt
Put water in Potato Buds until nice and smooth (fork). If needed, cool. Add eggs and flour. Add more flour on board and when kneading. Knead until not sticky and able to cut through like cheese (with no holes). Put on separate board with sprinkled flour on top of dough and board.
Shape dough in an oblong form. Cut slices of dough approximately 3/4 inch wide. Then roll each slice until skinny and looks like a round long tube. Then cut each tube into 1-inch squares or chunks.
Finger roll each little square (use 2 fingers; start at top edge and press down and roll to bottom edge). Put lots of flour on them so they don't stick and store in freezer. Cook just like pasta. Serve with meat on marinara sauce.
Gnocchi..... or Italian Potatoe Dumplings
3 cups cooked potatoes (cut potatoes into small cubes and boil until tender)
3 T basil
2 T Italian parsley
5 cloves garlic, minced or pressed
1 cup ricotta cheese (cottage cheese can be substituted)
1 cup parmesan cheese
4 egg whites
3 cups flour
the recipe is too long to fit but here is the link....
Your BEST cheesy potato casserole and green bean casserole recipe!?
I love these side dishes at anytime, but I've decided to bring them both to Thanksgiving this year. I will be bringing them to my fiance's house to share... my fiance's parents are from Poland and I wanted to bring something that is typically an American dish. I'd like to see your favorites and possibly tweek my own recipes with the ideas you give. Just a tip to know as you look and write... We LOVE cheese!!!Your BEST cheesy potato casserole and green bean casserole recipe!?
Green Bean Casserole
Recipe courtesy Paula Deen
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
DELICIOUS POTATO CASSEROLE
8 medium to large potatoes
1/2 cup butter melted
1 can cream of chicken soup (I usually use just 1/2 can)
1 pt sour cream
1 tsp salt
1/4 tsp pepper
1/2 tsp curry powder(if desired)
1/2 c. green onions sliced, use some tops
2 c. grated sharp cheese
1/2 c. corn flake crumbs or soft bread crumbs
Bake potatoes in jackets until done. When cool, skin and grate. Melt the margarine or butter, blend in soup. Fold in sour cream and onions. Fold the potatoes, cheese, and sour cream mixture. Fold gently. Sprinkle with corn flake crumbs鈥揹ot with butter..sprinkle with seasonings. (I usually melt 2 T. butter, add corn flake crumbs and sprinkle over top). Bake uncovered 45 min. Can make a day ahead and refrigerate.Your BEST cheesy potato casserole and green bean casserole recipe!?
CHEESY POTATO CASSEROLE
INGREDIENTS:
6 medium potatoes
1/2 cup milk
8 ounces sour cream
1/4 teaspoon pepper
4 ounces Cheddar Cheese -- Shredded
2 tablespoons butter
1 teaspoon salt
Paprika
PREPERATION:
Cook potatoes in boiling salted water for 30 minutes. Cool, peel and grate potatoes.
Combine cheese, milk, and butter in a small saucepan; slow heat until melted. Stir occasionally. Remove from heat. Stir in sour cream, salt and pepper. Add cheese mixture to potatoes. Pour into greased 2 quart casserole dish. Sprinkle with paprika. Bake at 350F for 25-30 minutes or until bubbly.
GREEN BEAN CASSEROLE
INGREDIENTS:
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon pepper
1/2 cup milk
1 1/3 cups French fried onions
PREPARATION:
Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6.
Cheese Potato Casserole
4 cups potatoes, peeled and cubed
8 ounces cream-style cottage cheese
8 ounces sour cream
1/2 green onion, chopped
1 tablespoon fresh parsley, chopped
1 clove minced garlic
1/2 teaspoon salt
1/2 cup cheddar cheese, shredded
paprika
Preheat oven to 350.
Lightly,grease a 1 1/2 qrt casserole.
Cook the potatoes in boiling salted water for 15 minutes-or tender.
Drain well.
In a large mixing bowl,combine the next 6 ingredients.
Mix well.
Stir in the potatoes.
Spoon potatoes into casserole.
Bake for 25 minutes.
Sprinkle the cheddar cheese%26amp;paprika.
Bake for 5 minutes or until cheese has melted
Traditional Green Bean Casserole
INGREDIENTS:
1 onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
10 oz. can cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
1/8 tsp. white pepper
2 (9 oz.) pkgs. frozen green beans, thawed and drained
1 cup canned french fried onion rings
PREPARATION:
Preheat oven to 350 degrees F. In heavy skillet, cook onion and garlic in olive oil until tender and translucent. Combine soup, milk, soy sauce, pepper, beans and 2/3 cup of the onions in a 1-1/2 quart baking dish; stir in onions and garlic.
Bake at 350 degrees F for 25 minutes or until hot and bubbly. Stir casserole well. Sprinkle with remaining onions, then bake 5 minutes longer.
Green Bean Casserole go to campbells.com and look it up. To me that is the orginal and the best.
Green Bean Casserole
(Keep in mind my family does not eat mushrooms, so I use cream of chicken instead of cream of mushroom)
First, boil your cut green beans in chicken broth. This will give you extra flavor, and will allow the green beans to become tender. Drain the grean beans and place in casserole dish. Empty in a can or two of cream of chicken soup...(to suit your creamy taste)...I add a cup of cheddar cheese, some pepper and salt...and bake about 25 min on 350.
Top with fried onions, and WA-LAH
Green Bean Casserole
Recipe courtesy Paula Deen
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
DELICIOUS POTATO CASSEROLE
8 medium to large potatoes
1/2 cup butter melted
1 can cream of chicken soup (I usually use just 1/2 can)
1 pt sour cream
1 tsp salt
1/4 tsp pepper
1/2 tsp curry powder(if desired)
1/2 c. green onions sliced, use some tops
2 c. grated sharp cheese
1/2 c. corn flake crumbs or soft bread crumbs
Bake potatoes in jackets until done. When cool, skin and grate. Melt the margarine or butter, blend in soup. Fold in sour cream and onions. Fold the potatoes, cheese, and sour cream mixture. Fold gently. Sprinkle with corn flake crumbs鈥揹ot with butter..sprinkle with seasonings. (I usually melt 2 T. butter, add corn flake crumbs and sprinkle over top). Bake uncovered 45 min. Can make a day ahead and refrigerate.Your BEST cheesy potato casserole and green bean casserole recipe!?
CHEESY POTATO CASSEROLE
INGREDIENTS:
6 medium potatoes
1/2 cup milk
8 ounces sour cream
1/4 teaspoon pepper
4 ounces Cheddar Cheese -- Shredded
2 tablespoons butter
1 teaspoon salt
Paprika
PREPERATION:
Cook potatoes in boiling salted water for 30 minutes. Cool, peel and grate potatoes.
Combine cheese, milk, and butter in a small saucepan; slow heat until melted. Stir occasionally. Remove from heat. Stir in sour cream, salt and pepper. Add cheese mixture to potatoes. Pour into greased 2 quart casserole dish. Sprinkle with paprika. Bake at 350F for 25-30 minutes or until bubbly.
GREEN BEAN CASSEROLE
INGREDIENTS:
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon pepper
1/2 cup milk
1 1/3 cups French fried onions
PREPARATION:
Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6.
Cheese Potato Casserole
4 cups potatoes, peeled and cubed
8 ounces cream-style cottage cheese
8 ounces sour cream
1/2 green onion, chopped
1 tablespoon fresh parsley, chopped
1 clove minced garlic
1/2 teaspoon salt
1/2 cup cheddar cheese, shredded
paprika
Preheat oven to 350.
Lightly,grease a 1 1/2 qrt casserole.
Cook the potatoes in boiling salted water for 15 minutes-or tender.
Drain well.
In a large mixing bowl,combine the next 6 ingredients.
Mix well.
Stir in the potatoes.
Spoon potatoes into casserole.
Bake for 25 minutes.
Sprinkle the cheddar cheese%26amp;paprika.
Bake for 5 minutes or until cheese has melted
Traditional Green Bean Casserole
INGREDIENTS:
1 onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
10 oz. can cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
1/8 tsp. white pepper
2 (9 oz.) pkgs. frozen green beans, thawed and drained
1 cup canned french fried onion rings
PREPARATION:
Preheat oven to 350 degrees F. In heavy skillet, cook onion and garlic in olive oil until tender and translucent. Combine soup, milk, soy sauce, pepper, beans and 2/3 cup of the onions in a 1-1/2 quart baking dish; stir in onions and garlic.
Bake at 350 degrees F for 25 minutes or until hot and bubbly. Stir casserole well. Sprinkle with remaining onions, then bake 5 minutes longer.
Green Bean Casserole go to campbells.com and look it up. To me that is the orginal and the best.
Green Bean Casserole
(Keep in mind my family does not eat mushrooms, so I use cream of chicken instead of cream of mushroom)
First, boil your cut green beans in chicken broth. This will give you extra flavor, and will allow the green beans to become tender. Drain the grean beans and place in casserole dish. Empty in a can or two of cream of chicken soup...(to suit your creamy taste)...I add a cup of cheddar cheese, some pepper and salt...and bake about 25 min on 350.
Top with fried onions, and WA-LAH
Irish Potato Recipe?
When I was in Ireland a couple of years ago, I had these great potatoes and cannot find a recipe. They seemed buttery. The potatoes were peeled and the outside was slightly chewy after being cooked. I am not sure if they were boiled, then baked, or baked without skins, or a combination of the two. It didn't seem like there were any seasonings, but were served with many different dishes. Does anyone know what I'm talking about and if so, how to make them?Irish Potato Recipe?
Sounds a lot like Parslied New Potatoes:
Parslied Potatoes
1 1/2 lbs. small new red potatoes, scrubbed
1 Tblsp. vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp. pepper
Peel potatoes and place them in cold water; set aside.
Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil.
Place potatoes in a single layer in skillet. Return to boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.
Makes 6 servings.Irish Potato Recipe?
http://www.cooks.com/rec/search/0,1-0,ir鈥?/a>
1/4 cup butter, softened
1/2 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 1/2 cups flaked coconut
1 tablespoon ground cinnamon
DIRECTIONS
In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.
Sounds a lot like Parslied New Potatoes:
Parslied Potatoes
1 1/2 lbs. small new red potatoes, scrubbed
1 Tblsp. vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp. pepper
Peel potatoes and place them in cold water; set aside.
Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil.
Place potatoes in a single layer in skillet. Return to boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.
Makes 6 servings.Irish Potato Recipe?
http://www.cooks.com/rec/search/0,1-0,ir鈥?/a>
1/4 cup butter, softened
1/2 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 1/2 cups flaked coconut
1 tablespoon ground cinnamon
DIRECTIONS
In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.
I want to know your best, most wonderful yummiest potato salad recipe please!?
If you like white potato salad, Hellmann's has the best recipe I've ever made:
2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann's庐 or Best Foods庐 Real Mayonnaise
2 Tbsp. vinegar
1-1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)
Instructions:
1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
2. Combine Hellmann's庐 or Best Foods庐 Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
Also terrific with Hellmann's 庐 or Best Foods 庐 Light or Canola Cholesterol Free Mayonnaise.I want to know your best, most wonderful yummiest potato salad recipe please!?
1 pound small redskin potatoes, washed (but not pealed), halved or quartered depending on size and boiled in chicken broth until fork tender but not falling apart. Drained and slightly cooled, add about 4 finely chopped scallions, greens and all, 2 large hard boiled eggs, chopped, 4 chopped oil packed sun dried tomatoes, 1 large dill pickle chopped, 1 teaspoon dried tarragon, 1/4 cup frozen but uncooked petite peas, a mixture of 1/4 cup mayo, 1/4 cup sour cream, 2 tablespoons spicy brown mustard, 4 dashes worcestershire sauce, 1/2 teaspoon sugar, 1/2 teaspoon white vinegar or lemon juice and salt and pepper to taste. Mix in about 4 slices very crisp crumbled bacon. Mix all together, cover and let sit in the fridge overnight. The next day, mix again and serve. SO...yummy!I want to know your best, most wonderful yummiest potato salad recipe please!?
This is a hot potato salad recipe and it's very good.
Hot German Potato Salad
6 Yukon gold potatoes cut into cubes
8 ounces thick sliced bacon, cut into pieces
Salt and freshly ground black pepper
1/2 red onion, diced
2 tablespoons capers, drained
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.
Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.
cook potatoes.
cook some thick cut bacon and dice till you have about 2/3 cup
(dice 1/3 cup baby dill pickles or sauteed onions if you want or both)
Add mayo to taste, usually about 1 cup (add more if you want creamy, less if you want it drier)
add 1/3 cup plachmans stone ground mustard or any stone ground mustard will work
add 3 tbsp of vinegar
mix until taters are well covered in mayo and mustard mix.
I always make this one.
3-4 servings
Ingredients:
2 potatoes (about 400g)
5 eggs
1 apple
1 small carrot
1 cucumber
4-5 tbsp mayonnaise
Seasonings:
1/2 tsp salt
Black pepper to taste
Procedures:
1. Rinse potatoes, carrot and eggs. Cook until done. Remove carrot when tender; remove eggs after cook for 12 minutes. Remove potatoes when soft.
2. Cut carrot to small slices; dice eggs; peel potatoes and then cut to cubes.
3. Slice cucumber and then mix with a little of salt, squeeze out salty liquid after 5 minutes. Dice apple.
4. Place all ingredients in a large bowl, mix with seasonings and mayonnaise. Chill for an hour to get better taste.
Here's my mother's - and therefore my - recipe for regular potato salad.
I also use my grandmother's hot German potato salad recipe and once in a while a French potato salad that has green beans and blue cheese in it. If either of those are the types you meant instead of traditional American potato salad, let me know.
6 cups cooked potatoes - skinned, chilled and cubed
3 stalks celery - sliced
3-4 hard boiled eggs - sliced
3 green onions - sliced
1 T. lemon juice
4-6 radishes - sliced
1 T. sugar
1 green pepper - diced
2 tsp. mustard
1 cup Miracle Whip
1 tsp. salt
3 T. pickle relish
1/2 tsp. black pepper
Combine all except add eggs last. Chill well.
German Potato Salad
Makes 4 servings
Ingredients:
3 medium potatoes, boiled in skins
3 bacon slices
1/4 cup onion, chopped
1 tablespoon unbleached flour
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon celery seeds
1/4 teaspoon pepper
3/8 cup water
2 1/2 tablespoon vinegar
Preparation:
Cook potatoes in enough water to cover until done, approximately 30 to 40 minutes. Allow to cool. Peel potatoes and slice paper thin. Set aside.
Saut茅 bacon slowly in a frying pan, and drain on paper towels. Saut茅 onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.
Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat. Cover and let stand until ready to serve.
TOP this with cheese~~~
-----------
German Potato Salad with Sausage
8 bacon strips, diced
1 large onion, chopped
1 pound smoked Polish sausage, halved and cut into 1/2-inch slices
2 pounds medium red potatoes, cut into chunks
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup sauerkraut, rinsed and well drained
1/2 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
In a large skillet, cook bacon over medium heat until crisp. Remove to paper
towels. In the drippings, saute onion for 1 minute. Add sausage; cook until
lightly browned. Add potatoes; cook 2 minutes longer. Drain; transfer sausage
mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut,
water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with
bacon. Cover and cook on low for 6-7 hours or until potatoes are tender
==
Texas German Potato Salad
2 pounds red potatoes, scrubbed
1 (24 ounce) package sliced bacon
2 cups sour cream
6 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
1 bunch green onions, chopped
3/4 cup chopped green olives
6 hard-cooked eggs, chopped
1 pinch Italian seasoning
2 tablespoons ranch salad dressing
1 pinch paprika, as garnish
Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.
Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.
In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, olives, eggs, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour half of the reserved bacon grease over all. Stir gently until everything is evenly distributed. Garnish with a dash of paprika before serving
-----------
Almost baked potato salad
8 pounds baking potatoes, peeled cooked and cubed
12 hard cooked eggs, chopped
2 pounds sliced bacon, cooked and crumbled
8 green onions, thinly sliced
3 cups mayonnaise
2 cups (32 ounces) sour cream
1 cup frozen peas (thawed)
1/4 cup chopped fresh parsley
1 Tbsp. salt
1 Tbsp. pepper
Toss potatoes, eggs, bacon and onions. Combine remaining ingredients until of desired taste and until mixture is smooth,
toss with potato mixture. Chill for several hours.
American Potato Salad:
* 5 pounds red potatoes
* 6 eggs
* 2 cups mayonnaise
* 1 onion, diced
* 2 green onions, thinly sliced
* 1 small green bell pepper, seeded and diced
* 3 stalks celery, thinly sliced
* 2 teaspoons salt
* 1 teaspoon ground black pepper
1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
http://allrecipes.com/Recipe/American-Po鈥?/a>
My family loooooves it!
Potatoes diced
diced onion
sweet and dill pickle relish,plus some pickle juice
mayo and mustard
salt/pepper/garlic salt or powder
chopped boiled eggs
Mix all together.microsoft web hosting
2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann's庐 or Best Foods庐 Real Mayonnaise
2 Tbsp. vinegar
1-1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)
Instructions:
1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
2. Combine Hellmann's庐 or Best Foods庐 Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
Also terrific with Hellmann's 庐 or Best Foods 庐 Light or Canola Cholesterol Free Mayonnaise.I want to know your best, most wonderful yummiest potato salad recipe please!?
1 pound small redskin potatoes, washed (but not pealed), halved or quartered depending on size and boiled in chicken broth until fork tender but not falling apart. Drained and slightly cooled, add about 4 finely chopped scallions, greens and all, 2 large hard boiled eggs, chopped, 4 chopped oil packed sun dried tomatoes, 1 large dill pickle chopped, 1 teaspoon dried tarragon, 1/4 cup frozen but uncooked petite peas, a mixture of 1/4 cup mayo, 1/4 cup sour cream, 2 tablespoons spicy brown mustard, 4 dashes worcestershire sauce, 1/2 teaspoon sugar, 1/2 teaspoon white vinegar or lemon juice and salt and pepper to taste. Mix in about 4 slices very crisp crumbled bacon. Mix all together, cover and let sit in the fridge overnight. The next day, mix again and serve. SO...yummy!I want to know your best, most wonderful yummiest potato salad recipe please!?
This is a hot potato salad recipe and it's very good.
Hot German Potato Salad
6 Yukon gold potatoes cut into cubes
8 ounces thick sliced bacon, cut into pieces
Salt and freshly ground black pepper
1/2 red onion, diced
2 tablespoons capers, drained
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.
Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.
cook potatoes.
cook some thick cut bacon and dice till you have about 2/3 cup
(dice 1/3 cup baby dill pickles or sauteed onions if you want or both)
Add mayo to taste, usually about 1 cup (add more if you want creamy, less if you want it drier)
add 1/3 cup plachmans stone ground mustard or any stone ground mustard will work
add 3 tbsp of vinegar
mix until taters are well covered in mayo and mustard mix.
I always make this one.
3-4 servings
Ingredients:
2 potatoes (about 400g)
5 eggs
1 apple
1 small carrot
1 cucumber
4-5 tbsp mayonnaise
Seasonings:
1/2 tsp salt
Black pepper to taste
Procedures:
1. Rinse potatoes, carrot and eggs. Cook until done. Remove carrot when tender; remove eggs after cook for 12 minutes. Remove potatoes when soft.
2. Cut carrot to small slices; dice eggs; peel potatoes and then cut to cubes.
3. Slice cucumber and then mix with a little of salt, squeeze out salty liquid after 5 minutes. Dice apple.
4. Place all ingredients in a large bowl, mix with seasonings and mayonnaise. Chill for an hour to get better taste.
Here's my mother's - and therefore my - recipe for regular potato salad.
I also use my grandmother's hot German potato salad recipe and once in a while a French potato salad that has green beans and blue cheese in it. If either of those are the types you meant instead of traditional American potato salad, let me know.
6 cups cooked potatoes - skinned, chilled and cubed
3 stalks celery - sliced
3-4 hard boiled eggs - sliced
3 green onions - sliced
1 T. lemon juice
4-6 radishes - sliced
1 T. sugar
1 green pepper - diced
2 tsp. mustard
1 cup Miracle Whip
1 tsp. salt
3 T. pickle relish
1/2 tsp. black pepper
Combine all except add eggs last. Chill well.
German Potato Salad
Makes 4 servings
Ingredients:
3 medium potatoes, boiled in skins
3 bacon slices
1/4 cup onion, chopped
1 tablespoon unbleached flour
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon celery seeds
1/4 teaspoon pepper
3/8 cup water
2 1/2 tablespoon vinegar
Preparation:
Cook potatoes in enough water to cover until done, approximately 30 to 40 minutes. Allow to cool. Peel potatoes and slice paper thin. Set aside.
Saut茅 bacon slowly in a frying pan, and drain on paper towels. Saut茅 onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.
Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat. Cover and let stand until ready to serve.
TOP this with cheese~~~
-----------
German Potato Salad with Sausage
8 bacon strips, diced
1 large onion, chopped
1 pound smoked Polish sausage, halved and cut into 1/2-inch slices
2 pounds medium red potatoes, cut into chunks
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup sauerkraut, rinsed and well drained
1/2 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
In a large skillet, cook bacon over medium heat until crisp. Remove to paper
towels. In the drippings, saute onion for 1 minute. Add sausage; cook until
lightly browned. Add potatoes; cook 2 minutes longer. Drain; transfer sausage
mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut,
water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with
bacon. Cover and cook on low for 6-7 hours or until potatoes are tender
==
Texas German Potato Salad
2 pounds red potatoes, scrubbed
1 (24 ounce) package sliced bacon
2 cups sour cream
6 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
1 bunch green onions, chopped
3/4 cup chopped green olives
6 hard-cooked eggs, chopped
1 pinch Italian seasoning
2 tablespoons ranch salad dressing
1 pinch paprika, as garnish
Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.
Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.
In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, olives, eggs, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour half of the reserved bacon grease over all. Stir gently until everything is evenly distributed. Garnish with a dash of paprika before serving
-----------
Almost baked potato salad
8 pounds baking potatoes, peeled cooked and cubed
12 hard cooked eggs, chopped
2 pounds sliced bacon, cooked and crumbled
8 green onions, thinly sliced
3 cups mayonnaise
2 cups (32 ounces) sour cream
1 cup frozen peas (thawed)
1/4 cup chopped fresh parsley
1 Tbsp. salt
1 Tbsp. pepper
Toss potatoes, eggs, bacon and onions. Combine remaining ingredients until of desired taste and until mixture is smooth,
toss with potato mixture. Chill for several hours.
American Potato Salad:
* 5 pounds red potatoes
* 6 eggs
* 2 cups mayonnaise
* 1 onion, diced
* 2 green onions, thinly sliced
* 1 small green bell pepper, seeded and diced
* 3 stalks celery, thinly sliced
* 2 teaspoons salt
* 1 teaspoon ground black pepper
1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
http://allrecipes.com/Recipe/American-Po鈥?/a>
My family loooooves it!
Potatoes diced
diced onion
sweet and dill pickle relish,plus some pickle juice
mayo and mustard
salt/pepper/garlic salt or powder
chopped boiled eggs
Mix all together.
Garlic herb mashed potatoes recipe?
How do I make garlic mashed potatoes, using red potatoes?Garlic herb mashed potatoes recipe?
Garlic-Herb Mashed Potatoes
Any potato will work!
INGREDIENTS
6 medium potatoes
1 garlic clove, minced
6 tablespoons butter or margarine, divided
1 cup whipping cream
1 teaspoon dried parsley flakes
1 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS
Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until tender.
Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. Add the remaining butter; heat until melted.
Drain potatoes and place in a large mixing bowl. Add garlic mixture, cream, parsley, tarragon, salt and pepper; mash until smooth.
Herbed Garlic Mashed Potatoes
INGREDIENTS
1 medium head garlic
1/2 cup low fat, low sodium chicken broth
3 potatoes, peeled and cubed
1 cup warm skim milk
2 tablespoons olive oil
1 tablespoon dried thyme
1/2 teaspoon dried rosemary, crushed
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Slice the top off the head of garlic to expose the cloves. Place the whole head and the broth in a small casserole dish and cover. Bake for 1 hour; remove dish from the oven and set aside.
Boil the cubed potatoes in water for 20 minutes or until soft. Drain. Add the warm milk and olive oil. Beat with mixer until potatoes are fluffy. Add the herbs.
Gently squeeze the garlic out from each of the cloves, leaving behind the skins. Add all the garlic pulp to the potatoes. Beat again and season with salt and pepper.Garlic herb mashed potatoes recipe?
skin half of each potato, boil them, drain water, return to pot, add a very small amount of garlic paste, little bit of milk, some sour cream, lots of margarine (not butter), and California style onion powder (with the parsley flakes). Believe it or not, for some reason the onion powder makes potatoes taste more garlicy then the garlic paste does...oh, also add salt and fresh ground black pepper (never white). mash and enjoy.
Garlic and Herb Mashed Potatoes
Serves 6鈥?
* 2 lb Yukon gold OR red potatoes, cut into 11/2'; chunks
* 4 to 6 garlic cloves
* 1 thick slice of onion
* 1 bay leaf
* 2 sprigs fresh thyme
* 1 cup milk or half-and-half, warmed
* 4 TB extra virgin olive oil
* sea salt to taste
* 1 TB chopped fresh parsley or chives
In a large saucepan, cover potatoes, garlic cloves, onion slice, bay leaf and thyme sprigs with heavily salted water and simmer over medium heat until fork-tender, about 20 minutes. Drain thoroughly and return to pan, discarding bay leaf and thyme sprigs.
Set the pan over medium heat and add the milk or half-and-half and olive oil. Mash with an old-fashioned potato masher or large fork, adding additional milk if needed for desired consistency. Season to taste with salt. Transfer to serving dish and garnish with parsley or chives.
Nutrition Info
Per serving (6.5 oz/191g-wt.): 240 calories (100 from fat), 12g total fat, 3.5g saturated fat, 4g protein, 29g total carbohydrate (3g dietary fiber, 4g sugar), 15mg cholesterol, 200mg sodium
~ Good luck! I hope it turns out GREAT! =)
red potatoes are my favorite too.
First, take a bulb of garlic (the whole bulb). Cut off the top, cover in foil and bake for 30 minutes in the oven. Each clove now can be popped out of its skin and will be sweet but with the flavor of garlic that you want. (It is also good to rub onto bread.)
Keep the skin on, but cut up the potatoes and boil until slightly tender. Do not overcook.
Smash the potatoes with a masher or ricer into a bowl. Add butter and/or milk or olive oil (makes the potatoes creamy and healthy), and the roasted garlic. Sprinkle with chives or parsely and enjoy!
Red-Skinned Garlic Mashed Potatoes
';Make your mashed potatoes more memorable by mashing them with fresh roasted garlic and cream cheese. A delightful twist on the traditional.';
Original recipe yield:
6 servings
INGREDIENTS
1 1/4 pounds red skinned potatoes, washed and quartered
2 1/2 cups water
3 cubes HERB-OX庐 Chicken Flavored Bouillon
7 cloves roasted garlic
1/4 cup cream cheese
2 tablespoons chopped fresh parsley
DIRECTIONS
Place potatoes in a large saucepan. Add water and bouillon. Bring mixture to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain; reserving the cooking liquid. Mash potatoes with a potato masher or beat with an electric mixer. Add roasted garlic and cream cheese to potatoes. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately.
To Roast Garlic:
Slice the end of the garlic bulb off. Drizzle with olive oil and wrap in aluminum foil. Roast in a 400 degrees F oven for 45-50 minutes or until garlic is soft.
You can use red potatoes. This recipe calls for 6 medium potatoes, so depending on the size you have, adjust accordingly; just mix with the following:
1 garlic clove, minced
6 tablespoons butter or margarine, divided
1 cup whipping cream
1 teaspoon dried parsley flakes
1 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon pepper
Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until tender.
Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. Add the remaining butter; heat until melted.
Drain potatoes and place in a large mixing bowl. Add garlic mixture, cream, parsley, tarragon, salt and pepper; mash until smooth.
Garlic-Herb Mashed Potatoes
Any potato will work!
INGREDIENTS
6 medium potatoes
1 garlic clove, minced
6 tablespoons butter or margarine, divided
1 cup whipping cream
1 teaspoon dried parsley flakes
1 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS
Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until tender.
Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. Add the remaining butter; heat until melted.
Drain potatoes and place in a large mixing bowl. Add garlic mixture, cream, parsley, tarragon, salt and pepper; mash until smooth.
Herbed Garlic Mashed Potatoes
INGREDIENTS
1 medium head garlic
1/2 cup low fat, low sodium chicken broth
3 potatoes, peeled and cubed
1 cup warm skim milk
2 tablespoons olive oil
1 tablespoon dried thyme
1/2 teaspoon dried rosemary, crushed
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Slice the top off the head of garlic to expose the cloves. Place the whole head and the broth in a small casserole dish and cover. Bake for 1 hour; remove dish from the oven and set aside.
Boil the cubed potatoes in water for 20 minutes or until soft. Drain. Add the warm milk and olive oil. Beat with mixer until potatoes are fluffy. Add the herbs.
Gently squeeze the garlic out from each of the cloves, leaving behind the skins. Add all the garlic pulp to the potatoes. Beat again and season with salt and pepper.Garlic herb mashed potatoes recipe?
skin half of each potato, boil them, drain water, return to pot, add a very small amount of garlic paste, little bit of milk, some sour cream, lots of margarine (not butter), and California style onion powder (with the parsley flakes). Believe it or not, for some reason the onion powder makes potatoes taste more garlicy then the garlic paste does...oh, also add salt and fresh ground black pepper (never white). mash and enjoy.
Garlic and Herb Mashed Potatoes
Serves 6鈥?
* 2 lb Yukon gold OR red potatoes, cut into 11/2'; chunks
* 4 to 6 garlic cloves
* 1 thick slice of onion
* 1 bay leaf
* 2 sprigs fresh thyme
* 1 cup milk or half-and-half, warmed
* 4 TB extra virgin olive oil
* sea salt to taste
* 1 TB chopped fresh parsley or chives
In a large saucepan, cover potatoes, garlic cloves, onion slice, bay leaf and thyme sprigs with heavily salted water and simmer over medium heat until fork-tender, about 20 minutes. Drain thoroughly and return to pan, discarding bay leaf and thyme sprigs.
Set the pan over medium heat and add the milk or half-and-half and olive oil. Mash with an old-fashioned potato masher or large fork, adding additional milk if needed for desired consistency. Season to taste with salt. Transfer to serving dish and garnish with parsley or chives.
Nutrition Info
Per serving (6.5 oz/191g-wt.): 240 calories (100 from fat), 12g total fat, 3.5g saturated fat, 4g protein, 29g total carbohydrate (3g dietary fiber, 4g sugar), 15mg cholesterol, 200mg sodium
~ Good luck! I hope it turns out GREAT! =)
red potatoes are my favorite too.
First, take a bulb of garlic (the whole bulb). Cut off the top, cover in foil and bake for 30 minutes in the oven. Each clove now can be popped out of its skin and will be sweet but with the flavor of garlic that you want. (It is also good to rub onto bread.)
Keep the skin on, but cut up the potatoes and boil until slightly tender. Do not overcook.
Smash the potatoes with a masher or ricer into a bowl. Add butter and/or milk or olive oil (makes the potatoes creamy and healthy), and the roasted garlic. Sprinkle with chives or parsely and enjoy!
Red-Skinned Garlic Mashed Potatoes
';Make your mashed potatoes more memorable by mashing them with fresh roasted garlic and cream cheese. A delightful twist on the traditional.';
Original recipe yield:
6 servings
INGREDIENTS
1 1/4 pounds red skinned potatoes, washed and quartered
2 1/2 cups water
3 cubes HERB-OX庐 Chicken Flavored Bouillon
7 cloves roasted garlic
1/4 cup cream cheese
2 tablespoons chopped fresh parsley
DIRECTIONS
Place potatoes in a large saucepan. Add water and bouillon. Bring mixture to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain; reserving the cooking liquid. Mash potatoes with a potato masher or beat with an electric mixer. Add roasted garlic and cream cheese to potatoes. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately.
To Roast Garlic:
Slice the end of the garlic bulb off. Drizzle with olive oil and wrap in aluminum foil. Roast in a 400 degrees F oven for 45-50 minutes or until garlic is soft.
You can use red potatoes. This recipe calls for 6 medium potatoes, so depending on the size you have, adjust accordingly; just mix with the following:
1 garlic clove, minced
6 tablespoons butter or margarine, divided
1 cup whipping cream
1 teaspoon dried parsley flakes
1 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon pepper
Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until tender.
Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. Add the remaining butter; heat until melted.
Drain potatoes and place in a large mixing bowl. Add garlic mixture, cream, parsley, tarragon, salt and pepper; mash until smooth.
Does anyone have a good recipe for potato soup?
I had a recipe before that was super good and it thickened with boxed potatoes...if anyone knows that one that'd be great too....thank you!Does anyone have a good recipe for potato soup?
CHECK FOODNETWORK.COMDoes anyone have a good recipe for potato soup?
Oh, I don't know of any, but tyr here: http://www.ask.com
no i dont have
I love potato soup. I usually use I potato per person Over boil
them so they are extra tender, drain the water add half n half or milk to your desired thickness, mix add salt %26amp; pepper to season. Enjoy.
If I were you I'd check out www.allrecipes.com Usually works for me!
potato+water+heat+鈾?Delicious Soup!
CHECK FOODNETWORK.COMDoes anyone have a good recipe for potato soup?
Oh, I don't know of any, but tyr here: http://www.ask.com
no i dont have
I love potato soup. I usually use I potato per person Over boil
them so they are extra tender, drain the water add half n half or milk to your desired thickness, mix add salt %26amp; pepper to season. Enjoy.
If I were you I'd check out www.allrecipes.com Usually works for me!
potato+water+heat+鈾?Delicious Soup!
Chili's Baked Potato Soup Recipe?
Does anyone know where I can get the recipe for Chili's Baked Potato Soup? I have tried several sites... toprecipes.com copykat.com and have been searching for over 2 hours and can not seem to come up with the one for baked potato... Any suggestions?!Chili's Baked Potato Soup Recipe?
Put some Chili verde in there.Chili's Baked Potato Soup Recipe?
There are NO ONIONS in Chili's baked potato soup.....i know b/c that's the reason i like it :) Report Abuse
or sour cream! yuck! Report Abuse
Chili's baked potato soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
2 cups medium Cheddar cheese
2 cups sour cream
Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, set aside.
In a large stockpot, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk, cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency.
Serve topped with dollop of sour cream, green onions, bacon and cheese.
i dunno but try bacon potato soup
1 tablespoon of butter or margarine
1/4 cut chopped onion
1/4 cut chopped celery
1(14.5 ounce) can reduced sodium chicken broth
1 1/4 cup of milk
2 mediom baking potatos backed cut into 1/2 inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices oscar mayor center cut out bacon crisply cooked crumbled
3/4 crafted kraft chedder classic melts chedder and amiracan divided
2 tablespoons green onion sliced didvided
1/4 breakstones or knudsen sour cream
Put some Chili verde in there.Chili's Baked Potato Soup Recipe?
There are NO ONIONS in Chili's baked potato soup.....i know b/c that's the reason i like it :) Report Abuse
or sour cream! yuck! Report Abuse
Chili's baked potato soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
2 cups medium Cheddar cheese
2 cups sour cream
Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, set aside.
In a large stockpot, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk, cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency.
Serve topped with dollop of sour cream, green onions, bacon and cheese.
i dunno but try bacon potato soup
1 tablespoon of butter or margarine
1/4 cut chopped onion
1/4 cut chopped celery
1(14.5 ounce) can reduced sodium chicken broth
1 1/4 cup of milk
2 mediom baking potatos backed cut into 1/2 inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices oscar mayor center cut out bacon crisply cooked crumbled
3/4 crafted kraft chedder classic melts chedder and amiracan divided
2 tablespoons green onion sliced didvided
1/4 breakstones or knudsen sour cream
What are good recipes for potatoes.please add link.?
www.epicurious.com
they are the Cooking Light and Gourmet magazine's website. Excellent source of recipes for everything. Use the advanced search to show only recipes using recipes.What are good recipes for potatoes.please add link.?
mashWhat are good recipes for potatoes.please add link.?
http://southernfood.about.com/cs/potator鈥?/a>
http://www.potato.com
http://www.idahopotato.com/
click on recipes
www.recipezaar.com is a great recipe site for ANY kind of food! it's FREE!
Onion Soup Potatoes
.
INGREDIENTS:
4 medium to large potatoes
1 package onion soup mix
butter
PREPARATION:
Wash and peel potatoes. Slice into 1/4 inch slices. Put a layer of potatoes on foil, top with butter and 1/2 package of soup mix. Layer again with potatoes, butter, and rest of soup mix. Seal foil and cook for approximately 30 minutes.
Servings: 4
Preparation time: 40 minutes
Here is a link to some great potato recipes!
http://www.healthypotato.com/
Peel
slice
fry
Eat
they are the Cooking Light and Gourmet magazine's website. Excellent source of recipes for everything. Use the advanced search to show only recipes using recipes.What are good recipes for potatoes.please add link.?
mashWhat are good recipes for potatoes.please add link.?
http://southernfood.about.com/cs/potator鈥?/a>
http://www.potato.com
http://www.idahopotato.com/
click on recipes
www.recipezaar.com is a great recipe site for ANY kind of food! it's FREE!
Onion Soup Potatoes
.
INGREDIENTS:
4 medium to large potatoes
1 package onion soup mix
butter
PREPARATION:
Wash and peel potatoes. Slice into 1/4 inch slices. Put a layer of potatoes on foil, top with butter and 1/2 package of soup mix. Layer again with potatoes, butter, and rest of soup mix. Seal foil and cook for approximately 30 minutes.
Servings: 4
Preparation time: 40 minutes
Here is a link to some great potato recipes!
http://www.healthypotato.com/
Peel
slice
fry
Eat
Potato salad, easy recipe please?
I have potatos, onion, celery, hardboiled eggs, mayo and sour cream....what else do I need? thanks!Potato salad, easy recipe please?
you'll also need: carrots, olives, and some salt and pepper
also green onions are better than regular ones =]
first you boil the potatoes and eggs once they are done boiling let them cool and then cut them up.
once you mix those too you mix in as much mayo and sour cream as you like in it.
then chop other ingrediants together and mix.
then you have potatoe salad =] my family loves itPotato salad, easy recipe please?
, garlic, pepper, salt, paprika, sweet pickle. olives(optional)
I make a cheater's potato salad. Buy a half gallon of already-made potato salad. Add 3 to 6 sliced hard-cooked eggs, half-cup of thinly sliced celery (as thin as you can cut it), and options are minced onions, black olives, even green olives, cherry tomatoes, etc. and enough mayonnaise to get the texture back to regular (about 1/2 cup). Garnish with parsley or lettuce leaves around the edge, sprinkle a little paprika for color.
Check it out
That sounds just about the best you have, unless you want to add a 1/2 teas. dry mustard- It will zip it up- Good luck-Also, after it's all made, I put olives on top-
*********TEXAS COUNTRY POTATO SALAD
4 c. cubed cooked potatoes
1 c. chopped celery
3 chopped hard cooked eggs
陆 cup. Chopped red onion
录 cup. dill pickle relish
2 tbsp. chopped parsley
2 tbsp. chopped pimento
Dressing:
1 qt. Miracle Whip
1/2 c. sugar
1/2 c. vinegar
3-4 tsp. prepared mustard
1 tsp. salt
1 c. sour cream (1/2 pt.)
Combine potatoes with the 6 other ingredients mix lightly. Combine dressing ingredients stir well. Pour over the potatoes and Chill 1 hour.
boiled, cubed, peeled potatoes
minced onion
minced dill pickles plus a couple TBS of juice
mustard
Best foods mayonnaise
shredded boiled eggs
season salt, pepper, garlic powder
mix it all up, let is sit overnight
pickle relish is great in potato salad, we also put sliced black and green olives in ours as well as a little mustard and celery seed.
marziman, chilli sauce, bananas, icecream, herring roll mop, sherbert,oxtail, baking soda,tongue and hand cream
these are examples of things not to use in potato salad, i hope this helps.
POTATO SALAD. GREAT AMERICAN
1 cup Salad Dressing.
1 teaspoon mustard.
1/2 teaspoon celery seed.
1/2 teaspoon salt.
1/8 teaspoon pepper.
4 cups potatoes, cooked and cubed.
2 boiled eggs, chopped.
1/2 cup onion, chopped.
1/2 cup celery, sliced.
1/2 cup sweet pickle relish.
Combine salad dressing, mustard, celery seed, salt, and pepper; mix well.
Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill. Makes 6 servings.
You could just go with what you have luv. I would skip the celery seeds if you have falsies, and the pickle relish as that would colour it all yellow,.
The pickle relish would do as a side.
Cold ham or Turkey would also do as a side dish.
That's all you need.
Peel and cut up and boil the potatoes till tender.
Peel and chop the onion.
Chop the celery.
Peel and chop up the eggs.
Cool the potatoes. Add the onion, celery, eggs.
Add the mayo and sour cream till it is as creamy as you like.
A little mustard powder or yellow mustard is good.
Mix it all gently and refrigerate.
That is how I make it and I love it.
Sounds good for NY day!
Bacon!
make red potatoes, olive oil and some Italian Herbs and garlic and that is a light healthy good delicious yummy potatoe salad.
NIX the mayo! (barf)
i only use potatoes and eggs..cut them in cube after boiling..then add mayo and salad dressing (thousand island)..yum yum~!
Let's see....sometimes I add shredded carrots. I use mayo and add a little mustard. (no sour cream) My family loves it.
It sounds like you have everything else you need, so boil the potatoes until soft, chop up the onion and celery, and slice the hardboiled egg for decoration on the top. Sprinkle paprika on top. Enjoy!
Potatoes
chopped olives
chopped onion
chopped celery
hard boiled eggs
chopped dill pickles or pickle relish
celery seed or salt
fresh ground salt %26amp; pepper
mustard
mayo
apple cider vinegar
dash of sugar
Boil potatoes..cut them up..leave skins on..add to your recipe..some mustard, bacon bits, and black olives..then invite me over to MUNCH! Did that help?
Go wit what you have, you are delectable, as is, and so is your salad.
you'll also need: carrots, olives, and some salt and pepper
also green onions are better than regular ones =]
first you boil the potatoes and eggs once they are done boiling let them cool and then cut them up.
once you mix those too you mix in as much mayo and sour cream as you like in it.
then chop other ingrediants together and mix.
then you have potatoe salad =] my family loves itPotato salad, easy recipe please?
, garlic, pepper, salt, paprika, sweet pickle. olives(optional)
I make a cheater's potato salad. Buy a half gallon of already-made potato salad. Add 3 to 6 sliced hard-cooked eggs, half-cup of thinly sliced celery (as thin as you can cut it), and options are minced onions, black olives, even green olives, cherry tomatoes, etc. and enough mayonnaise to get the texture back to regular (about 1/2 cup). Garnish with parsley or lettuce leaves around the edge, sprinkle a little paprika for color.
Check it out
That sounds just about the best you have, unless you want to add a 1/2 teas. dry mustard- It will zip it up- Good luck-Also, after it's all made, I put olives on top-
*********TEXAS COUNTRY POTATO SALAD
4 c. cubed cooked potatoes
1 c. chopped celery
3 chopped hard cooked eggs
陆 cup. Chopped red onion
录 cup. dill pickle relish
2 tbsp. chopped parsley
2 tbsp. chopped pimento
Dressing:
1 qt. Miracle Whip
1/2 c. sugar
1/2 c. vinegar
3-4 tsp. prepared mustard
1 tsp. salt
1 c. sour cream (1/2 pt.)
Combine potatoes with the 6 other ingredients mix lightly. Combine dressing ingredients stir well. Pour over the potatoes and Chill 1 hour.
boiled, cubed, peeled potatoes
minced onion
minced dill pickles plus a couple TBS of juice
mustard
Best foods mayonnaise
shredded boiled eggs
season salt, pepper, garlic powder
mix it all up, let is sit overnight
pickle relish is great in potato salad, we also put sliced black and green olives in ours as well as a little mustard and celery seed.
marziman, chilli sauce, bananas, icecream, herring roll mop, sherbert,oxtail, baking soda,tongue and hand cream
these are examples of things not to use in potato salad, i hope this helps.
POTATO SALAD. GREAT AMERICAN
1 cup Salad Dressing.
1 teaspoon mustard.
1/2 teaspoon celery seed.
1/2 teaspoon salt.
1/8 teaspoon pepper.
4 cups potatoes, cooked and cubed.
2 boiled eggs, chopped.
1/2 cup onion, chopped.
1/2 cup celery, sliced.
1/2 cup sweet pickle relish.
Combine salad dressing, mustard, celery seed, salt, and pepper; mix well.
Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill. Makes 6 servings.
You could just go with what you have luv. I would skip the celery seeds if you have falsies, and the pickle relish as that would colour it all yellow,.
The pickle relish would do as a side.
Cold ham or Turkey would also do as a side dish.
That's all you need.
Peel and cut up and boil the potatoes till tender.
Peel and chop the onion.
Chop the celery.
Peel and chop up the eggs.
Cool the potatoes. Add the onion, celery, eggs.
Add the mayo and sour cream till it is as creamy as you like.
A little mustard powder or yellow mustard is good.
Mix it all gently and refrigerate.
That is how I make it and I love it.
Sounds good for NY day!
Bacon!
make red potatoes, olive oil and some Italian Herbs and garlic and that is a light healthy good delicious yummy potatoe salad.
NIX the mayo! (barf)
i only use potatoes and eggs..cut them in cube after boiling..then add mayo and salad dressing (thousand island)..yum yum~!
Let's see....sometimes I add shredded carrots. I use mayo and add a little mustard. (no sour cream) My family loves it.
It sounds like you have everything else you need, so boil the potatoes until soft, chop up the onion and celery, and slice the hardboiled egg for decoration on the top. Sprinkle paprika on top. Enjoy!
Potatoes
chopped olives
chopped onion
chopped celery
hard boiled eggs
chopped dill pickles or pickle relish
celery seed or salt
fresh ground salt %26amp; pepper
mustard
mayo
apple cider vinegar
dash of sugar
Boil potatoes..cut them up..leave skins on..add to your recipe..some mustard, bacon bits, and black olives..then invite me over to MUNCH! Did that help?
Go wit what you have, you are delectable, as is, and so is your salad.
I need a Recipe 4 Cheesy Potato Soup....?
Okay My mom use to make a cheesy potato soup, I know it was really basic and easy to make.. But i can't 'mber how to make it to save my life.. I think it went: Boil Potatoes, drain water, add milk %26amp; Cheese? Gah! I don't 'mber please help.I need a Recipe 4 Cheesy Potato Soup....?
INGREDIENTS
6 tablespoons unsalted butter
1 1/2 cups chopped onions
1 1/2 cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 1/3 cups milk
2 tablespoons chopped fresh parsley
DIRECTIONS
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.I need a Recipe 4 Cheesy Potato Soup....?
Have never made cheesy potato soup before ;but I'll give you my recipe for potato soup like I make just add cheese , It won Yahoo Best answers; cubed you're potatoes up(peel them first), wash an ';flea'; them, cook them about ten minutes in boiling salted water or until tip end of knife pierces them ; drain an save water, saute onions, an celery till ';wilted'; (another southern word)in oil about 10 minutes; then add you're flour; stir until flour is '; thinned'; out ,this is know as a roux, cook this about two-three minutes, then add you're milk, cook until thicken;foaled in you're potatoes, season with celery salt an pepper (I used white if I have it);also add a little dry mustard powder two you're roux, it goes well with the cheese. I love cheese also add about 1c. to 1c,1/2, turn off heat the cheese will melt in the hot soup , also covered the soup with a lid .Add reserved water if soup is to thick.
Please don't do it.....cheeze doesn't belong in a soup. Cheeze is for snacking, it belongs on pizza and sandwiches....NOT in a soup. Please oh please do not do this.
It will be the end of civilization if you do.
However, if you are adamant about it, mash up the potatos and add in the kind of cheeze you want and mash together with some milk. Then heat up while making sure the cheeze melts. Don't add too much cheeze or you'll end up with a sticky mess.
Easy Cheesy Potato Soup:
1录 hours 15 min prep
10-14 servings
4 cups water
6 chicken bouillon cubes
1 cup finely chopped onions
3 cups diced potatoes (I dice them very small)
1 bag frozen broccoli or california-blend frozen vegetables
1 can cream of chicken soup
1 3/4 cups milk
1/2 lb Velveeta cheese
1/2 lb cheddar cheese
1. In a large Pot put the water, boullin, and onion.
2. Cover and cook on medium heat for 20 minutes.
3. Then add the potatoes and frozen vegetables (I diced mine very small with a food chopper).
4. Cover and cook on medium for another 20 minutes.
5. Then turn down the heat to low and add the soup, milk and cheeses (cut into small chunks).
6. Stir until the cheese is melted.
7. Either simmer on low or pour into a crockpot on low for up to 4 hours.
1 1/2 cups chopped onion
3 cups peeled and diced potato
1 cup milk
500 ml boiling water
1 chicken stock cube
1 teaspoon parsley
1 cup grated cheddar cheese
1 cup chopped ham
Place onion and potato in pot and cover with 500 ml water mixed with chicken stock. Boil until potatoes are tender. Season and add milk. When simmering, add cheese and parsley and ham and cook until thickened.
Enjoy !
My husband %26amp; family love this recipe........
2-3 tablespoons light olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and chopped
1lb leeks, cut into 1 inch pieces
1lb potatoes, peeled and roughly chopped
1 1/2 quarts chicken stock or vegetable stock
1 teaspoon fresh thyme or marjoram leaves
Salt and freshly ground black pepper 1 egg yolk
2/3 cup heavy cream 1 cup mature Cheddar cheese, grated
1. Heat the oil in a large saucepan. Add the onions and fry gently until transparent. Add the garlic and cook gently for 2 minutes. Add the leeks and potatoes, cover the pan, and sweat over a low heat for 10 minutes, until the vegetables are softened but not browned.
2. Add the stock, thyme or marjoram, and salt and pepper. Bring to the boil, reduce the heat, cover the pan, and simmer for 30 minutes, or until all the vegetables are soft.
3. Allow the mixture to cool, then puree it in a food processor or blender until really smooth. Pour back into the pan.
4. Blend together the egg yolk and cream and stir into the soup. Heat through gently, being careful not to allow it to boil or it will curdle. Just before serving, stir in the grated cheddar.microsoft web hosting
INGREDIENTS
6 tablespoons unsalted butter
1 1/2 cups chopped onions
1 1/2 cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 1/3 cups milk
2 tablespoons chopped fresh parsley
DIRECTIONS
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.I need a Recipe 4 Cheesy Potato Soup....?
Have never made cheesy potato soup before ;but I'll give you my recipe for potato soup like I make just add cheese , It won Yahoo Best answers; cubed you're potatoes up(peel them first), wash an ';flea'; them, cook them about ten minutes in boiling salted water or until tip end of knife pierces them ; drain an save water, saute onions, an celery till ';wilted'; (another southern word)in oil about 10 minutes; then add you're flour; stir until flour is '; thinned'; out ,this is know as a roux, cook this about two-three minutes, then add you're milk, cook until thicken;foaled in you're potatoes, season with celery salt an pepper (I used white if I have it);also add a little dry mustard powder two you're roux, it goes well with the cheese. I love cheese also add about 1c. to 1c,1/2, turn off heat the cheese will melt in the hot soup , also covered the soup with a lid .Add reserved water if soup is to thick.
Please don't do it.....cheeze doesn't belong in a soup. Cheeze is for snacking, it belongs on pizza and sandwiches....NOT in a soup. Please oh please do not do this.
It will be the end of civilization if you do.
However, if you are adamant about it, mash up the potatos and add in the kind of cheeze you want and mash together with some milk. Then heat up while making sure the cheeze melts. Don't add too much cheeze or you'll end up with a sticky mess.
Easy Cheesy Potato Soup:
1录 hours 15 min prep
10-14 servings
4 cups water
6 chicken bouillon cubes
1 cup finely chopped onions
3 cups diced potatoes (I dice them very small)
1 bag frozen broccoli or california-blend frozen vegetables
1 can cream of chicken soup
1 3/4 cups milk
1/2 lb Velveeta cheese
1/2 lb cheddar cheese
1. In a large Pot put the water, boullin, and onion.
2. Cover and cook on medium heat for 20 minutes.
3. Then add the potatoes and frozen vegetables (I diced mine very small with a food chopper).
4. Cover and cook on medium for another 20 minutes.
5. Then turn down the heat to low and add the soup, milk and cheeses (cut into small chunks).
6. Stir until the cheese is melted.
7. Either simmer on low or pour into a crockpot on low for up to 4 hours.
1 1/2 cups chopped onion
3 cups peeled and diced potato
1 cup milk
500 ml boiling water
1 chicken stock cube
1 teaspoon parsley
1 cup grated cheddar cheese
1 cup chopped ham
Place onion and potato in pot and cover with 500 ml water mixed with chicken stock. Boil until potatoes are tender. Season and add milk. When simmering, add cheese and parsley and ham and cook until thickened.
Enjoy !
My husband %26amp; family love this recipe........
2-3 tablespoons light olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and chopped
1lb leeks, cut into 1 inch pieces
1lb potatoes, peeled and roughly chopped
1 1/2 quarts chicken stock or vegetable stock
1 teaspoon fresh thyme or marjoram leaves
Salt and freshly ground black pepper 1 egg yolk
2/3 cup heavy cream 1 cup mature Cheddar cheese, grated
1. Heat the oil in a large saucepan. Add the onions and fry gently until transparent. Add the garlic and cook gently for 2 minutes. Add the leeks and potatoes, cover the pan, and sweat over a low heat for 10 minutes, until the vegetables are softened but not browned.
2. Add the stock, thyme or marjoram, and salt and pepper. Bring to the boil, reduce the heat, cover the pan, and simmer for 30 minutes, or until all the vegetables are soft.
3. Allow the mixture to cool, then puree it in a food processor or blender until really smooth. Pour back into the pan.
4. Blend together the egg yolk and cream and stir into the soup. Heat through gently, being careful not to allow it to boil or it will curdle. Just before serving, stir in the grated cheddar.
Leek and potato soup recipe without cream?
can i use milk as a suitable substitute for cream? my dad finds cream too rich and it upsets his stomach.
Any hearty recipe welcome!
ThanksLeek and potato soup recipe without cream?
leek and potato soup
Ingredients
Serves 4
4 medium - large leeks
6 medium potatoes
1 litre vegetable stock
2 tablespoons olive oil
salt %26amp; pepper to taste
4 tablespoons double cream or 100ml milk (optional)
Method
Chop the top off the leek and trim the roots. Chop the leek in half lengthways and wash under running water, fanning out the layers, to make sure all grit and mud has gone.
Wash the potatoes (peel if the skins look bad) and chop into eighths.
Chop the leek roughly. Heat the olive oil in a soup pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning.
Add the stock and stir well. Cover and simmer for 10 minutes, until the potatoes are soft.
Remove from the heat and liquidise. For a bit of variety, you can leave this soup whole, if you prefer.
Season to taste with salt and pepper and stir in the cream / milk just before serving.
Time From Cupboard-To-Table
About 30 minutes.
Notes %26amp; Variations on Leek %26amp; Potato Soup
Experiment with herbs, if you have any in stock.
For a stronger flavour, you could add 2 cloves of garlic (peeled %26amp; crushed) at the same time as the leeks.
Leek and potato soup recipe without cream?
POTATO AND LEEK SOUP
6 medium potatoes, peeled and chopped
2 medium leeks, sliced and rinsed well
1 tabs oil and 1 tabs butter
good amount of strong chicken stock
coriander powder 1 tsp
fresh ground pepper
milk or cream 1/2 cup
1 large bay leaf
Chopped chives
Gently fry the potatoes, leek. coriander powder, pepper, bay leaf in the oil and butter mixture. DO NOT BURN THE SPICES! Add chicken stock and cook gently until all ingredients are soft.. as a general rule the more chicken stock you add the more liquid the soup will become. Add the cream/milk and then cook no longer! Blend soup and serve in a bowl with a topping of chives with crusty bread.
VEGETARIAN POTATO AND LEEK SOUP
4 - 5 organic Yukon potatoes
2 whole leeks
4 cups vegetable stock
1 tsp freshly ground nutmeg
freshly chopped chives (for garnish)
salt and pepper, to taste
Cube the potatoes and bring them to a boil in the stock.
When potatoes are almost finished, finely chop the leeks and saute them a small amount of olive oil until they have softened and are sweet. Add leeks to potatoes. Cook for a few more minutes until potatoes are soft.
Add nutmeg, puree whole mixture in a blender. Serve garnished with chives and a drizzle of olive oil.
Ingredients:
3 large baking potatos (any potatos will realy do but these are the best).
4 Whole leeks.
Salt %26amp; Pepper
Water (don't use stock)
Directions:
This is probably the easiest hot winter soup recipe ever.. I cook it when camping in Wales! Makes four servings.
If you have a pressure cooker this can be done in 5 minutes, other wise it takes a little longer.
This is the Hardest bit.: Wash the leeks on the outside then chop them up, use all of the leeks as the green bit is one of the best bits. Chop then width wise into 1 cm chunks. Then wash these VERY carefully as any grittyness will spoil this soup. Scrub the potatos. Chop into 2cm (1inch) squares.
Heat oil in sauce/pressure cooker Whenb hot fry the leeks. Do not allow them to go brown. When limp add the potato chunks and stir around for a few seconds. Add water to cover them 2 cm above the highest potato.
Cooking time will vary depending on the potatos. Basicly eat when they are done.
You can definitely use milk in this soup instead of cream. There are also some dairy-free options for thickening soup. Try using about half a cup of cooked rice (depending on the amount of soup you are making). Or, you could also use a bit of tofu. If your Dad has a dairy aversion, rice or tofu would be the best option. And avoid the milk! Just make sure to use good-quality, flavourful stock. When you remove the cream, you are also removing the fat; and fat adds to flavour.
To make the soup, saute the leeks in butter or olive oil. Add potatoes and good-quality chicken stock. Season with salt and pepper. If you've got it, throw in a bouquet garni (a tied barch of herbs including thyme, bay leaf, parsley). When the vegetables are just about tender, add in the cooked rice or tofu. Cook for another few minutes to allow the rice or tofu to absorb some of the soup. Remove the bouquet garni. Then puree. Taste and add more salt and pepper, if needed, to adjust seasoning. Serve with minced chives on top and -- if Dad doesn't mind -- even a dollop of creme fraiche.
Let us know if Dad likes it!
/Anya
I hate cream or milk in my soup so just make it without either. I enjoy it and no-one else seems to miss it
You could try milk or creme fraiche as a substitue if you want.
Aside from that, if you don't already do it, I'd suggest adding a whole onion stuck with 4 cloves and remove it after cooking (that's why it's important to count the cloves)
Yes you can substitute milk for cream - or go without completely:
Ingredients:
5 medium potatoes
1 leek
Dash of black pepper
4 cups of vegetable broth
Method:
Put everything in pan, cook until potatoes are tender, add pepper to taste. Either serve chunky or blitzed smooth.
Any combo, all you need to remember to make anything smooth and creamy like, is to put some cornflour in a little cold water in a cup, mix thoroughly, then add and heat up till thickened.
I never use milk or cream. Just fry onion, garlic %26amp; leek in olive oil Add cut up peeled potatoes %26amp; chicken stock %26amp; boil til potatoes are soft. Season %26amp; whizz up with blender.
It's great like that!
I think you can, although with milk it could get a lil ';runnier';... so maybe you should use less milk than the amount of the cream?
Oh, I'm not so sure,, sorry..
I have substituted canned evaporated milk (fat free) with good results.
use chicken broth in place of the cream...
Any hearty recipe welcome!
ThanksLeek and potato soup recipe without cream?
leek and potato soup
Ingredients
Serves 4
4 medium - large leeks
6 medium potatoes
1 litre vegetable stock
2 tablespoons olive oil
salt %26amp; pepper to taste
4 tablespoons double cream or 100ml milk (optional)
Method
Chop the top off the leek and trim the roots. Chop the leek in half lengthways and wash under running water, fanning out the layers, to make sure all grit and mud has gone.
Wash the potatoes (peel if the skins look bad) and chop into eighths.
Chop the leek roughly. Heat the olive oil in a soup pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning.
Add the stock and stir well. Cover and simmer for 10 minutes, until the potatoes are soft.
Remove from the heat and liquidise. For a bit of variety, you can leave this soup whole, if you prefer.
Season to taste with salt and pepper and stir in the cream / milk just before serving.
Time From Cupboard-To-Table
About 30 minutes.
Notes %26amp; Variations on Leek %26amp; Potato Soup
Experiment with herbs, if you have any in stock.
For a stronger flavour, you could add 2 cloves of garlic (peeled %26amp; crushed) at the same time as the leeks.
Leek and potato soup recipe without cream?
POTATO AND LEEK SOUP
6 medium potatoes, peeled and chopped
2 medium leeks, sliced and rinsed well
1 tabs oil and 1 tabs butter
good amount of strong chicken stock
coriander powder 1 tsp
fresh ground pepper
milk or cream 1/2 cup
1 large bay leaf
Chopped chives
Gently fry the potatoes, leek. coriander powder, pepper, bay leaf in the oil and butter mixture. DO NOT BURN THE SPICES! Add chicken stock and cook gently until all ingredients are soft.. as a general rule the more chicken stock you add the more liquid the soup will become. Add the cream/milk and then cook no longer! Blend soup and serve in a bowl with a topping of chives with crusty bread.
VEGETARIAN POTATO AND LEEK SOUP
4 - 5 organic Yukon potatoes
2 whole leeks
4 cups vegetable stock
1 tsp freshly ground nutmeg
freshly chopped chives (for garnish)
salt and pepper, to taste
Cube the potatoes and bring them to a boil in the stock.
When potatoes are almost finished, finely chop the leeks and saute them a small amount of olive oil until they have softened and are sweet. Add leeks to potatoes. Cook for a few more minutes until potatoes are soft.
Add nutmeg, puree whole mixture in a blender. Serve garnished with chives and a drizzle of olive oil.
Ingredients:
3 large baking potatos (any potatos will realy do but these are the best).
4 Whole leeks.
Salt %26amp; Pepper
Water (don't use stock)
Directions:
This is probably the easiest hot winter soup recipe ever.. I cook it when camping in Wales! Makes four servings.
If you have a pressure cooker this can be done in 5 minutes, other wise it takes a little longer.
This is the Hardest bit.: Wash the leeks on the outside then chop them up, use all of the leeks as the green bit is one of the best bits. Chop then width wise into 1 cm chunks. Then wash these VERY carefully as any grittyness will spoil this soup. Scrub the potatos. Chop into 2cm (1inch) squares.
Heat oil in sauce/pressure cooker Whenb hot fry the leeks. Do not allow them to go brown. When limp add the potato chunks and stir around for a few seconds. Add water to cover them 2 cm above the highest potato.
Cooking time will vary depending on the potatos. Basicly eat when they are done.
You can definitely use milk in this soup instead of cream. There are also some dairy-free options for thickening soup. Try using about half a cup of cooked rice (depending on the amount of soup you are making). Or, you could also use a bit of tofu. If your Dad has a dairy aversion, rice or tofu would be the best option. And avoid the milk! Just make sure to use good-quality, flavourful stock. When you remove the cream, you are also removing the fat; and fat adds to flavour.
To make the soup, saute the leeks in butter or olive oil. Add potatoes and good-quality chicken stock. Season with salt and pepper. If you've got it, throw in a bouquet garni (a tied barch of herbs including thyme, bay leaf, parsley). When the vegetables are just about tender, add in the cooked rice or tofu. Cook for another few minutes to allow the rice or tofu to absorb some of the soup. Remove the bouquet garni. Then puree. Taste and add more salt and pepper, if needed, to adjust seasoning. Serve with minced chives on top and -- if Dad doesn't mind -- even a dollop of creme fraiche.
Let us know if Dad likes it!
/Anya
I hate cream or milk in my soup so just make it without either. I enjoy it and no-one else seems to miss it
You could try milk or creme fraiche as a substitue if you want.
Aside from that, if you don't already do it, I'd suggest adding a whole onion stuck with 4 cloves and remove it after cooking (that's why it's important to count the cloves)
Yes you can substitute milk for cream - or go without completely:
Ingredients:
5 medium potatoes
1 leek
Dash of black pepper
4 cups of vegetable broth
Method:
Put everything in pan, cook until potatoes are tender, add pepper to taste. Either serve chunky or blitzed smooth.
Any combo, all you need to remember to make anything smooth and creamy like, is to put some cornflour in a little cold water in a cup, mix thoroughly, then add and heat up till thickened.
I never use milk or cream. Just fry onion, garlic %26amp; leek in olive oil Add cut up peeled potatoes %26amp; chicken stock %26amp; boil til potatoes are soft. Season %26amp; whizz up with blender.
It's great like that!
I think you can, although with milk it could get a lil ';runnier';... so maybe you should use less milk than the amount of the cream?
Oh, I'm not so sure,, sorry..
I have substituted canned evaporated milk (fat free) with good results.
use chicken broth in place of the cream...
What are some good recipes for bread and potatoes?
Bread and potatoes?
Boy, you must be rich.
I'm trying to find my old recipes for government cheese and peanut butter!What are some good recipes for bread and potatoes?
Wrong place :D lol.
Well.. I say wheat bread and baked potatoes [with cheese and sour cream]
Boy, you must be rich.
I'm trying to find my old recipes for government cheese and peanut butter!What are some good recipes for bread and potatoes?
Wrong place :D lol.
Well.. I say wheat bread and baked potatoes [with cheese and sour cream]
I planned to have a lentil, cauliflower and potato stew for dinner- but I have lost the recipe...?
do you know what is in it?I planned to have a lentil, cauliflower and potato stew for dinner- but I have lost the recipe...?
I think it is from the african side of cooking.. found this recipe and maybe you can just add the cauliflower
Ingredients:
2 teaspoons vegetable oil
1 cup chopped onion
1 clove garlic, finely chopped
2 cups coarsely chopped potatoes
1 cup dried lentils
1/4 cup chopped fresh parsley
3 cups water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon ground mace
8 ounces small mushrooms, cut into halves
1 can (28-ounce size) whole tomatoes, undrained
Directions:
Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender.
This recipe for Lentil Stew serves/makes 6.
good luckI planned to have a lentil, cauliflower and potato stew for dinner- but I have lost the recipe...?
sounds too disgusting to bother with a recipe...
I think it is from the african side of cooking.. found this recipe and maybe you can just add the cauliflower
Ingredients:
2 teaspoons vegetable oil
1 cup chopped onion
1 clove garlic, finely chopped
2 cups coarsely chopped potatoes
1 cup dried lentils
1/4 cup chopped fresh parsley
3 cups water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon ground mace
8 ounces small mushrooms, cut into halves
1 can (28-ounce size) whole tomatoes, undrained
Directions:
Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender.
This recipe for Lentil Stew serves/makes 6.
good luckI planned to have a lentil, cauliflower and potato stew for dinner- but I have lost the recipe...?
sounds too disgusting to bother with a recipe...
Does anyone know a potato salad recipe with NO mayo, or mustard. but HAS sour cream?
i would also like to have some bacon in itDoes anyone know a potato salad recipe with NO mayo, or mustard. but HAS sour cream?
you can subsitute any recipe that calls for mayo/mustard with sour cream. you just have to adjust the seasonings too.
bacon in potato salad sounds good, i might try that.Does anyone know a potato salad recipe with NO mayo, or mustard. but HAS sour cream?
Here is one of my favorites, and from one of my favorite magazines, Vegetarian Times.
DILLED POTATO-CUCUMBER SALAD
Cornichons are crisp pickles made from small gherkin cucumbers. If you can鈥檛 find them, simply substitute your favorite pickle, or double the capers used in the recipe.
1 lb. new potatoes
1/3 cup cr猫me fra卯che or sour cream
6 cornichons, chopped (about 1/4 cup)
2 Tbs. chopped fresh dill
2 tsp. capers, rinsed, drained and chopped
1 seedless cucumber, thinly sliced (about 2 cups)
Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender. Meanwhile, combine cr猫me fra卯che, cornichons, dill and capers in bowl. Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly. Toss potatoes and cucumber with cr猫me fra卯che mixture. Season with salt and pepper, and serve. Serves 6.
Potato salad is so easy to make, it's practically foolproof. Just take one potato per every 1-2 people (new potatoes with skin on work well), make a simple dressing of sour cream, crispy bacon (I know it terrible, but if you microwave it, it will crumble nicely) add scallions, minced dill, salt and pepper. Experiment with it, and you can have your own secret recipe!
the perfect recipe for that quality potato salad is hard to find but is indeed great. the bacon tops off the flavor. so heres my take on this!:
3 large potatoes, prepared as you would for any other potato salad
one cup of sour cream
1/2 a cup of grounded non sweet peppered honey with salt (very hard to find, but if u search u can find it)
two teaspoons of salt
1 tablespoon of sugar
1/3 cup of milk
and 1/2 a cup of boiled egg yolk
2 cups of shredded bacon bits
combine all ingredients. chill and serve.
HOPE THIS HELPS! its yummy
you can add bacon to this recipe.
2 lb. red or new potatoes
2 tbsp. chopped dill
4 oz. white wine
1 tbsp. wine vinegar
8 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 sm. red onion (cut in rings)
3 hard boiled eggs, sliced
6 Spanish green olives, sliced
1 tsp. thyme
Place potatoes and eggs in warm water with 2 tablespoons salt. Bring to a boil and simmer eggs 8 minutes and continue cooking potatoes until tender. When potatoes are done, submerge in cold water to stop cooking. Place wine, dill, vinegar, salt and pepper and thyme in a bowl and mix with whisk and slowly add oil while whisking. Cut potatoes in 3/8 inch slices and mix with dressing. Add eggs, olives and onions.
Enjoy!
you can subsitute any recipe that calls for mayo/mustard with sour cream. you just have to adjust the seasonings too.
bacon in potato salad sounds good, i might try that.Does anyone know a potato salad recipe with NO mayo, or mustard. but HAS sour cream?
Here is one of my favorites, and from one of my favorite magazines, Vegetarian Times.
DILLED POTATO-CUCUMBER SALAD
Cornichons are crisp pickles made from small gherkin cucumbers. If you can鈥檛 find them, simply substitute your favorite pickle, or double the capers used in the recipe.
1 lb. new potatoes
1/3 cup cr猫me fra卯che or sour cream
6 cornichons, chopped (about 1/4 cup)
2 Tbs. chopped fresh dill
2 tsp. capers, rinsed, drained and chopped
1 seedless cucumber, thinly sliced (about 2 cups)
Cover potatoes with cold water in pot, and bring to a boil. Add pinch of salt, reduce heat to medium, and cook 20 minutes, or until tender. Meanwhile, combine cr猫me fra卯che, cornichons, dill and capers in bowl. Drain potatoes, slice in half, and return to pot. Warm over medium heat 1 to 2 minutes, to dry out slightly. Toss potatoes and cucumber with cr猫me fra卯che mixture. Season with salt and pepper, and serve. Serves 6.
Potato salad is so easy to make, it's practically foolproof. Just take one potato per every 1-2 people (new potatoes with skin on work well), make a simple dressing of sour cream, crispy bacon (I know it terrible, but if you microwave it, it will crumble nicely) add scallions, minced dill, salt and pepper. Experiment with it, and you can have your own secret recipe!
the perfect recipe for that quality potato salad is hard to find but is indeed great. the bacon tops off the flavor. so heres my take on this!:
3 large potatoes, prepared as you would for any other potato salad
one cup of sour cream
1/2 a cup of grounded non sweet peppered honey with salt (very hard to find, but if u search u can find it)
two teaspoons of salt
1 tablespoon of sugar
1/3 cup of milk
and 1/2 a cup of boiled egg yolk
2 cups of shredded bacon bits
combine all ingredients. chill and serve.
HOPE THIS HELPS! its yummy
you can add bacon to this recipe.
2 lb. red or new potatoes
2 tbsp. chopped dill
4 oz. white wine
1 tbsp. wine vinegar
8 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 sm. red onion (cut in rings)
3 hard boiled eggs, sliced
6 Spanish green olives, sliced
1 tsp. thyme
Place potatoes and eggs in warm water with 2 tablespoons salt. Bring to a boil and simmer eggs 8 minutes and continue cooking potatoes until tender. When potatoes are done, submerge in cold water to stop cooking. Place wine, dill, vinegar, salt and pepper and thyme in a bowl and mix with whisk and slowly add oil while whisking. Cut potatoes in 3/8 inch slices and mix with dressing. Add eggs, olives and onions.
Enjoy!
Looking for a breakfast potato recipe. doing something breakfasty with potatoes. anyone help me?
HAM %26amp; POTATO BREAKFAST CASSEROLE
5 eggs, beaten
1 1/2 c. shredded cheddar cheese
1 tsp. dry mustard
1/2 c. chopped green pepper
1/2 lb. bag frozen hash browns
1 1/4 c. chopped, cooked ham
3/4 c. water
1 tsp. salt
Paprika
Dash cayenne
Combine all ingredients except paprika and pour into ungreased 4';x13'; dish. Sprinkle with paprika. Bake at 350 degrees for 40 to 45 minutes or until knife inserted comes out clean.
~~~~~~~~~~~~~~~~~~~~~
BREAKFAST SWEET POTATO PIE
5 eggs
1 c. grated Georgia sweet potato
1/2 c. cottage cheese
1 c. shredded Swiss cheese
1 green onion, chopped
1/2 tsp. salt
1/8 tsp.pepper
4 drops hot sauce
Vegetable cooking spray
1/2 c. diced cooked ham
Paprika
Beat eggs; add potatoes and next 6 ingredients. Pour into a 10 inch pie pan coated with vegetable spray. Sprinkle with ham and paprika. Cover and refrigerate at least 8 hours. Place cold pie pan, uncovered, in cold oven. Bake at 350 degrees for 35 minutes or until potatoes are tender and eggs done. Yields 6 to 8 servings.
Nutritional Information per serving: (1/8 of pie) calories 144, protein 12g, fat 7.8 g, carbohydrated 6g, sodium 414 mg, calcium 168 mg, iron.8 mg, cholesterol 148 mg, fiber.7 g.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
FRIED BREAKFAST POTATOES
Extra baked potatoes
butter
Onion to taste
Melt butter in frying pan. Add onion until cooked but not brown. Peel potatoes. Slice into bite size pieces. Add to frying pan. Turn often. Cook until light brown. Salt to taste.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SKILLET POTATO BREAKFAST
6 slices bacon
3 c. frozen hash brown potatoes with onion and peppers
1 c. shredded Monterey Jack or pepper cheese
4 eggs
In 10 inch skillet cook bacon until crisp; drain. Reserve 2 tablespoons drippings in skillet. Set bacon aside. Cook frozen hash browns in drippings until golden, crumble 2 slices of the bacon, stir into potatoes. Sprinkle cheese atop potatoes. Place remaining 4 slices of bacon in a X on top of cheese.
Carefully break egg in each triangle formed by bacon. Cover; cook over medium heat about 6 minutes or until eggs are set. 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~
POTATO %26amp; EGG BREAKFAST
4 med. cold, boiled potatoes
6 eggs
1/4 c. butter
Salt %26amp; pepper to taste
Chop potatoes the size of peas. Melt butter in a skillet with tight- fitting lid. Spread potatoes in skillet, make 6 indentations in the potatoes. Carefully break an egg into each indentation. Sprinkle with salt and pepper. Cover and saute until eggs are set and potatoes a light brown on bottom. Serve at once. 6 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
SWEET POTATO BREAKFAST LOAF
1 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 eggs
1 c. packed brown sugar
1/2 c. vegetable oil
1 c. cooked, mashed sweet potato
1/2 c. currants or raisins
Preheat oven to 350 degrees. Lightly grease 9 x 5 inch or 8 1/2 x 4 1/2 inch loaf pan and set aside. In a large mixing bowl combine flour, baking powder, cinnamon, cloves, salt and nutmeg; whisk lightly to blend. In a medium mixing bowl beat together eggs, brown sugar and oil on medium speed until creamy. Beat in sweet potato until just combined.
Add sweet potato mixture to dry ingredients in two batches, beating on low speed for about 1 minute after each addition. Mix just until blended. Fold in currants or raisins. Pour batter into prepared pan. Bake for about 1 hour, or until a tester inserted in the center comes out clean. Cool cake in pan, or wire rack, for 15 minutes. Turn onto rack to finish cooling.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
hope this helped and good luck =)Looking for a breakfast potato recipe. doing something breakfasty with potatoes. anyone help me?
Well, if you want something like hashbrowned potatoes, I think I might have the thing!
Take a couple of potatoes (2-4) and slice them up very thin so that they look like potato chips. Place them in a bowl with about 2 table spoons of melted butter (the amount of butter needed will depend on how many potatoes you use, but 2 table spoons is a good reference point), and add bits of parsely, chopped onion, salt and pepper. I never measure out the amounts, because it varies based on how many potatoes I'm preparing; this is a recipe that's good to just eyeball as you add in the spices! And feel free to add whatever spices you personally enjoy; I've never made this the same way twice!
Then, take the mixture and put it in a frying pan greased with just enough butter to cover the bottom and fry it up over medium-high heat until they're browned around the edges.
This is actually something that we used to cook on aluminum foil over a grill, but we brought it out for breakfast one morning and found that it was perfect for breakfast hashbrowns!Looking for a breakfast potato recipe. doing something breakfasty with potatoes. anyone help me?
I just started making this about two months ago, and it's a big hit in my family for breakfast - Upside Down Breakfast Cake http://allrecipes.com/Recipe/Breakfast-U鈥?/a>
Also, allrecipes.com has ';Top 20 Breakfast Potato Dishes';, some of which I've tried. I have not found a recipe on this website that I have not lliked.
http://allrecipes.com/Recipes/Breakfast-鈥?/a>
Make potato hash - it's usually made from pre-baked or boiled potatoes. Next time you're using the oven, scrub up a few spuds, pierce them and lay them on the oven rack. Bake 55 minutes at 350F and then store in the refigerator.
http://www.wchstv.com/gmarecipes/potatoh鈥?/a>
It's called hash browns. Cut some potatoes into small chunks add onions if you want. I bake mine you can also fry them. Then I make sausage gravy and pour over the potatoes It may some nasty but it's good I call it heart attack in a plate.
http://kraftfoods.com/kf/recipes/breakfa鈥?/a>
http://kraftfoods.com/kf/recipes/country鈥?/a>
http://kraftfoods.com/kf/recipes/easy-sk鈥?/a>
http://kraftfoods.com/kf/recipes/egg-str鈥?/a>
If you don't mind having Indian dish in breakfast go for ';Stuffed Aaloo (potato) Kheema (mince) Parotha'; full recipe can be found here http://dhiktana.blogspot.com/2008/08/stu鈥?/a>
5 eggs, beaten
1 1/2 c. shredded cheddar cheese
1 tsp. dry mustard
1/2 c. chopped green pepper
1/2 lb. bag frozen hash browns
1 1/4 c. chopped, cooked ham
3/4 c. water
1 tsp. salt
Paprika
Dash cayenne
Combine all ingredients except paprika and pour into ungreased 4';x13'; dish. Sprinkle with paprika. Bake at 350 degrees for 40 to 45 minutes or until knife inserted comes out clean.
~~~~~~~~~~~~~~~~~~~~~
BREAKFAST SWEET POTATO PIE
5 eggs
1 c. grated Georgia sweet potato
1/2 c. cottage cheese
1 c. shredded Swiss cheese
1 green onion, chopped
1/2 tsp. salt
1/8 tsp.pepper
4 drops hot sauce
Vegetable cooking spray
1/2 c. diced cooked ham
Paprika
Beat eggs; add potatoes and next 6 ingredients. Pour into a 10 inch pie pan coated with vegetable spray. Sprinkle with ham and paprika. Cover and refrigerate at least 8 hours. Place cold pie pan, uncovered, in cold oven. Bake at 350 degrees for 35 minutes or until potatoes are tender and eggs done. Yields 6 to 8 servings.
Nutritional Information per serving: (1/8 of pie) calories 144, protein 12g, fat 7.8 g, carbohydrated 6g, sodium 414 mg, calcium 168 mg, iron.8 mg, cholesterol 148 mg, fiber.7 g.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
FRIED BREAKFAST POTATOES
Extra baked potatoes
butter
Onion to taste
Melt butter in frying pan. Add onion until cooked but not brown. Peel potatoes. Slice into bite size pieces. Add to frying pan. Turn often. Cook until light brown. Salt to taste.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SKILLET POTATO BREAKFAST
6 slices bacon
3 c. frozen hash brown potatoes with onion and peppers
1 c. shredded Monterey Jack or pepper cheese
4 eggs
In 10 inch skillet cook bacon until crisp; drain. Reserve 2 tablespoons drippings in skillet. Set bacon aside. Cook frozen hash browns in drippings until golden, crumble 2 slices of the bacon, stir into potatoes. Sprinkle cheese atop potatoes. Place remaining 4 slices of bacon in a X on top of cheese.
Carefully break egg in each triangle formed by bacon. Cover; cook over medium heat about 6 minutes or until eggs are set. 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~
POTATO %26amp; EGG BREAKFAST
4 med. cold, boiled potatoes
6 eggs
1/4 c. butter
Salt %26amp; pepper to taste
Chop potatoes the size of peas. Melt butter in a skillet with tight- fitting lid. Spread potatoes in skillet, make 6 indentations in the potatoes. Carefully break an egg into each indentation. Sprinkle with salt and pepper. Cover and saute until eggs are set and potatoes a light brown on bottom. Serve at once. 6 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
SWEET POTATO BREAKFAST LOAF
1 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 eggs
1 c. packed brown sugar
1/2 c. vegetable oil
1 c. cooked, mashed sweet potato
1/2 c. currants or raisins
Preheat oven to 350 degrees. Lightly grease 9 x 5 inch or 8 1/2 x 4 1/2 inch loaf pan and set aside. In a large mixing bowl combine flour, baking powder, cinnamon, cloves, salt and nutmeg; whisk lightly to blend. In a medium mixing bowl beat together eggs, brown sugar and oil on medium speed until creamy. Beat in sweet potato until just combined.
Add sweet potato mixture to dry ingredients in two batches, beating on low speed for about 1 minute after each addition. Mix just until blended. Fold in currants or raisins. Pour batter into prepared pan. Bake for about 1 hour, or until a tester inserted in the center comes out clean. Cool cake in pan, or wire rack, for 15 minutes. Turn onto rack to finish cooling.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
hope this helped and good luck =)Looking for a breakfast potato recipe. doing something breakfasty with potatoes. anyone help me?
Well, if you want something like hashbrowned potatoes, I think I might have the thing!
Take a couple of potatoes (2-4) and slice them up very thin so that they look like potato chips. Place them in a bowl with about 2 table spoons of melted butter (the amount of butter needed will depend on how many potatoes you use, but 2 table spoons is a good reference point), and add bits of parsely, chopped onion, salt and pepper. I never measure out the amounts, because it varies based on how many potatoes I'm preparing; this is a recipe that's good to just eyeball as you add in the spices! And feel free to add whatever spices you personally enjoy; I've never made this the same way twice!
Then, take the mixture and put it in a frying pan greased with just enough butter to cover the bottom and fry it up over medium-high heat until they're browned around the edges.
This is actually something that we used to cook on aluminum foil over a grill, but we brought it out for breakfast one morning and found that it was perfect for breakfast hashbrowns!Looking for a breakfast potato recipe. doing something breakfasty with potatoes. anyone help me?
I just started making this about two months ago, and it's a big hit in my family for breakfast - Upside Down Breakfast Cake http://allrecipes.com/Recipe/Breakfast-U鈥?/a>
Also, allrecipes.com has ';Top 20 Breakfast Potato Dishes';, some of which I've tried. I have not found a recipe on this website that I have not lliked.
http://allrecipes.com/Recipes/Breakfast-鈥?/a>
Make potato hash - it's usually made from pre-baked or boiled potatoes. Next time you're using the oven, scrub up a few spuds, pierce them and lay them on the oven rack. Bake 55 minutes at 350F and then store in the refigerator.
http://www.wchstv.com/gmarecipes/potatoh鈥?/a>
It's called hash browns. Cut some potatoes into small chunks add onions if you want. I bake mine you can also fry them. Then I make sausage gravy and pour over the potatoes It may some nasty but it's good I call it heart attack in a plate.
http://kraftfoods.com/kf/recipes/breakfa鈥?/a>
http://kraftfoods.com/kf/recipes/country鈥?/a>
http://kraftfoods.com/kf/recipes/easy-sk鈥?/a>
http://kraftfoods.com/kf/recipes/egg-str鈥?/a>
If you don't mind having Indian dish in breakfast go for ';Stuffed Aaloo (potato) Kheema (mince) Parotha'; full recipe can be found here http://dhiktana.blogspot.com/2008/08/stu鈥?/a>
Does anyone have a really good recipe for potato chowder.?
Here are a few of my favorites (love any kind of potato soup!):
POTATO CHOWDER (Crock Pot)
8 cups diced potatoes
1/3 cup chopped onion
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional
In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).
Notes: I've used all types of potatoes in this, but love the red ones, and they look so pretty. If you do not have chives, or cannot find them, green onion tops are also excellent.
Great Poster's Notes: This is one of our family favorites and it is easy to add in corn or ham, whatever your family fancies. We absolutely love it. You can also cut the cook time by softening the potatoes by boiling them then adding them to soup.
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BACON AND POTATO CHOWDER
35 min | 15 min prep -- Serves 4
6 slices bacon, very smokey local bacon is better
1 cup onion, chopped
1 garlic clove, minced
3 cups potatoes, diced
3 cups water
3 chicken bouillon cubes
3 tablespoons flour
1 (354 ml) can evaporated 2% milk
Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat. In a large pot, sautee onion and garlic with 2 tbsp bacon drippings. Add potatoes, water, bouillon cubes to pot. Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon. Mix flour with a small amount of evaporated milk, making a paste. Gradually stir in remaining milk. Add to potato mixture. Cook over medium heat until mixture comes to a boil and thickens. Stir often to ensure the soup doesn't burn on the bottom of the pot.
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POTATO CHOWDER
4 cups peeled, diced potatoes
陆 cup finely chopped onion
1 cup grated carrot
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley flakes
4 chicken bouillon cubes
6 cups scalded milk
4 tablespoons butter
陆 cup flour
In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes, and bouillon cubes. Add enough water to just cover vegetables; cook until vegetables are tender, about 15-20 minutes. Do not drain. Scald milk by heating to 180 degrees or until tiny bubbles form around edges of pan. Remove 1-1/2 cups milk and add butter and flour to hot milk, sitting with wire whisk. Add remaining hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended. Summer for 15 minutes on low heat. Yield: 8-10 servings.
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POTATO BACON CHOWDER
2 cups cubed peeled potatoes
1 cup water
8 bacon strips
1 cup chopped onion
1/2 cup chopped celery
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups milk
1 cup (8 ounces) sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley
In a large saucepan, cover and cook potatoes in water until tender.
Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon. Yield: 6 servings.Does anyone have a really good recipe for potato chowder.?
While this is not a 'chowder' it is a great potato soup!! If you want it more chunky then you can blend it to your liking :) I have done with with the potato pancakes and without. If I don't do the pancakes I serve it with a nice crusty bread.
Ingredients
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onions
1 teaspoon minced garlic
1 pound Yellow Finn potatoes, peeled and cut into 1/2-inch dice
1 teaspoon chopped marjoram
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chicken stock or vegetable stock
3/4 cup heavy cream
2 bunches fresh watercress (or i pkg of baby spinach), well rinsed, tough stems removed, and roughly chopped
Potato Pancakes, recipe follows
Directions
In a large saucepan, melt the butter over medium-high heat. Add the onions and cook until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the potatoes, marjoram, salt, and pepper, and cook, stirring, for 1 minute. Add the stock and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes. Add the watercress and cook until the potatoes are tender, about 10 minutes.
Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor or blender. Add the cream and return to medium heat. Cook, stirring occasionally, until heated through, adding more cream, if a thinner soup is desired. Adjust seasoning, to taste.
Drape each potato pancake wedge with 2 teaspoons of sour cream, and place on top of the soup.
Potato Pancakes:
1 pound baking potatoes, like russets, peeled
1/4 cup vegetable oil
Salt
Freshly ground black pepper
Grate the potatoes and squeeze between towels to dry.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Toss the potatoes lightly with salt and pepper and add in batches to the skillet, pressing down with a spatula to form a cake. As the potato cake starts to crust on the bottom, cover, and cook over medium-low heat until brown and crusty on the bottom, about 7 to 10 minutes. Flip the potato cake and add the remaining oil to the pan. Cook until the cake is brown on the second side and cooked through, about 5 minutes.
Remove from the pan and cut into 6 wedges.Does anyone have a really good recipe for potato chowder.?
Potato Chowder.
8 cups diced potatoes
1/3 cup chopped onion
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional
Directions:
In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).
Zuppa Toscana Soup (like Olive Garden's)
4 c. water
2 cans chicken stock
1 lb. italian sausage w/o casings (cooked and crumbled)
4 medium potatoes (cooked and cubed)
10 slices bacon (cooked and crumbled)
1.5 t. red pepper flakes (can be left out depending on how spicy you like)
2 t. garlic (minced)
1 lg. onion (diced)
Bring water and chicken stock to a boil, add potatoes, onion, and garlic. Simmer until potatoes are cooked through. Add remaining ingredients. Simmer 10 min.
1.5 c. kale (chopped)
1/2 pint heavy cream
Add cream and kale. Simmer 5 min.
ENJOY!
http://allrecipes.com/Recipe/Potato-Chow鈥?/a>
http://www.cooks.com/rec/search/0,1-0,po鈥?/a>
http://www.recipezaar.com/Crock-Pot-Pota鈥?/a>microsoft web hosting
POTATO CHOWDER (Crock Pot)
8 cups diced potatoes
1/3 cup chopped onion
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional
In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).
Notes: I've used all types of potatoes in this, but love the red ones, and they look so pretty. If you do not have chives, or cannot find them, green onion tops are also excellent.
Great Poster's Notes: This is one of our family favorites and it is easy to add in corn or ham, whatever your family fancies. We absolutely love it. You can also cut the cook time by softening the potatoes by boiling them then adding them to soup.
~~~~~~~~~~~~~~~~~~~~~~~
BACON AND POTATO CHOWDER
35 min | 15 min prep -- Serves 4
6 slices bacon, very smokey local bacon is better
1 cup onion, chopped
1 garlic clove, minced
3 cups potatoes, diced
3 cups water
3 chicken bouillon cubes
3 tablespoons flour
1 (354 ml) can evaporated 2% milk
Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat. In a large pot, sautee onion and garlic with 2 tbsp bacon drippings. Add potatoes, water, bouillon cubes to pot. Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon. Mix flour with a small amount of evaporated milk, making a paste. Gradually stir in remaining milk. Add to potato mixture. Cook over medium heat until mixture comes to a boil and thickens. Stir often to ensure the soup doesn't burn on the bottom of the pot.
~~~~~~~~~~~~~~~~~~~~~~~
POTATO CHOWDER
4 cups peeled, diced potatoes
陆 cup finely chopped onion
1 cup grated carrot
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley flakes
4 chicken bouillon cubes
6 cups scalded milk
4 tablespoons butter
陆 cup flour
In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes, and bouillon cubes. Add enough water to just cover vegetables; cook until vegetables are tender, about 15-20 minutes. Do not drain. Scald milk by heating to 180 degrees or until tiny bubbles form around edges of pan. Remove 1-1/2 cups milk and add butter and flour to hot milk, sitting with wire whisk. Add remaining hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended. Summer for 15 minutes on low heat. Yield: 8-10 servings.
~~~~~~~~~~~~~~~~~~~~~~~
POTATO BACON CHOWDER
2 cups cubed peeled potatoes
1 cup water
8 bacon strips
1 cup chopped onion
1/2 cup chopped celery
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups milk
1 cup (8 ounces) sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley
In a large saucepan, cover and cook potatoes in water until tender.
Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon. Yield: 6 servings.Does anyone have a really good recipe for potato chowder.?
While this is not a 'chowder' it is a great potato soup!! If you want it more chunky then you can blend it to your liking :) I have done with with the potato pancakes and without. If I don't do the pancakes I serve it with a nice crusty bread.
Ingredients
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onions
1 teaspoon minced garlic
1 pound Yellow Finn potatoes, peeled and cut into 1/2-inch dice
1 teaspoon chopped marjoram
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chicken stock or vegetable stock
3/4 cup heavy cream
2 bunches fresh watercress (or i pkg of baby spinach), well rinsed, tough stems removed, and roughly chopped
Potato Pancakes, recipe follows
Directions
In a large saucepan, melt the butter over medium-high heat. Add the onions and cook until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the potatoes, marjoram, salt, and pepper, and cook, stirring, for 1 minute. Add the stock and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes. Add the watercress and cook until the potatoes are tender, about 10 minutes.
Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor or blender. Add the cream and return to medium heat. Cook, stirring occasionally, until heated through, adding more cream, if a thinner soup is desired. Adjust seasoning, to taste.
Drape each potato pancake wedge with 2 teaspoons of sour cream, and place on top of the soup.
Potato Pancakes:
1 pound baking potatoes, like russets, peeled
1/4 cup vegetable oil
Salt
Freshly ground black pepper
Grate the potatoes and squeeze between towels to dry.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Toss the potatoes lightly with salt and pepper and add in batches to the skillet, pressing down with a spatula to form a cake. As the potato cake starts to crust on the bottom, cover, and cook over medium-low heat until brown and crusty on the bottom, about 7 to 10 minutes. Flip the potato cake and add the remaining oil to the pan. Cook until the cake is brown on the second side and cooked through, about 5 minutes.
Remove from the pan and cut into 6 wedges.Does anyone have a really good recipe for potato chowder.?
Potato Chowder.
8 cups diced potatoes
1/3 cup chopped onion
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional
Directions:
In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).
Zuppa Toscana Soup (like Olive Garden's)
4 c. water
2 cans chicken stock
1 lb. italian sausage w/o casings (cooked and crumbled)
4 medium potatoes (cooked and cubed)
10 slices bacon (cooked and crumbled)
1.5 t. red pepper flakes (can be left out depending on how spicy you like)
2 t. garlic (minced)
1 lg. onion (diced)
Bring water and chicken stock to a boil, add potatoes, onion, and garlic. Simmer until potatoes are cooked through. Add remaining ingredients. Simmer 10 min.
1.5 c. kale (chopped)
1/2 pint heavy cream
Add cream and kale. Simmer 5 min.
ENJOY!
http://allrecipes.com/Recipe/Potato-Chow鈥?/a>
http://www.cooks.com/rec/search/0,1-0,po鈥?/a>
http://www.recipezaar.com/Crock-Pot-Pota鈥?/a>
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