Anna M. Stamplecoskie’s Potato Dumplings Recipe
Ingredients:
Cream
4 & 1/2 qts water
Salt
1 c flour
1 & 1/2 c potatoes (raw)
Instructions:
Finely grate your potatoes then squeeze it dry using clean towel. You add the flour then mix thoroughly. Boil water in pan then add the salt.
Create balls from potato-flour mixture then drop them into rapidly-boiling water. Cook about 16 mins. Add your cream a minute before cooking is done.
>> Anna M. Stamplecoskie’s Potato Dumplings Recipe
Potato Baps Recipe
Ingredients:
8 oz of medium potato (russet); peeled and quartered
2-1/4 c of unbleached flour (all purpose)
1 pkg of fast-rising yeast (dry)
2 tsps of salt
Instructions:
Cook the potato inside a saucepan with (boiling) water till softened; drain and save 1/2 cup of the liquid.
Allow to cool down into 125-130 degrees F. Mash the potato on a bowl. Combine two cups of flour, salt, and yeast; mix thoroughly and add the saved liquid.
Stir thoroughly then add enough amount of flour till dough becomes soft. Turn it out onto a slightly floured board; knead for 10 mins till elastic and smooth.
Slightly grease a bowl then add the dough; turn till coated. Cover then let it rise for 1-1/2 hrs till volume doubles.
Dust a cooking sheet with little flour. Punch the dough down and turn onto a slightly floured board.
Divide the dough to six pieces then roll individually to a ball. Place them on floured cooking sheet, with spaces in between.
Cover them with a cloth then allow to rise for 40 mins till puffy and light. Preheat the oven (425 degrees F).
Carefully flatten the balls individually into a round, about 4-inches. Lightly dust flour and bake for 20 mins till golden.
Let them cool thoroughly on the rack.
>> Potato Baps Recipe
Marilyn’s Crispy Potatoes Recipe
Ingredients:
2 lbs of cooked potatoes (russet); diced
1/2 c of stock (vegetable)
1 pc of scallions bunch; chopped
Pepper (to taste)
2 tsps of seasoning (Italian)
Paprika
Instructions:
Place the diced potatoes on an 8×11-inch baking glass dish then sprinkle scallions, pepper, and seasonings. Mix them gently then pour over the stock.
Sprinkle paprika and bake (400 degrees F) for 45 mins; stir on every fifteen mins till crisp and browned nicely. Broil to brown it completely.
>> Marilyn’s Crispy Potatoes Recipe
Mct’s Conch Chowder Recipe
Ingredients:
2 pcs of onions (large); cut to dices
1 pc of bell pepper (medium); cut to dices
2 pcs of potatoes (large); peeled and cut to cubes
8 oz of bottled juice (clam)
8 oz of tomatoes (canned, with juice); cut to dices
2 lbs of conch (or clams); cut to dices
1 Tbsp of thyme (fresh)
1 Tbsp of salt
2 tsps of pepper (black)
1 pc of crushed bay leaf
4 Tbsps of hot sauce (or salsa)
1 pc of pepper (jalapeno); diced finely
6 oz of bacon; diced to 1/4 inch
15 oz of tomato puree (canned)
Instructions:
Saute the bacon till almost cooked then add onion and bell pepper; saute till tender-crisp.
Transfer on a pot then add pureed tomato, tomatoes, bottled juice of clam, (bay) leaf, potatoes, thyme, jalapeno, conch, hot pepper sauce, salt, and pepper; let it boil gently for fifteen mins. Simmer it for one hr.
>> Mct’s Conch Chowder Recipe
Mashed Potato Crust Recipe
Ingredients:
2 pcs of potatoes (large); scrubbed clean and cut to chunks
2 Tbsps of butter (unsalted)
1/4 tsp of salt
Pepper (black, freshly ground)
1/2 c of onion; chopped very finely
Instructions:
Boil potatoes till tender; drain then mash them. Add butter, onion, salt, and pepper; mix thoroughly. Spoon onto pre buttered pie dish; press firmly to form crust.
Bake inside the oven for 45 minutes. Gently brush oil on the top, at halfway of baking.
>> Mashed Potato Crust Recipe
Perogies Recipe
Ingredients:
For the Dough:
3 c of flour (all purpose)
1-1/2 tsps of salt
1 pc of egg
3/4 c of water
4 tsps of oil (vegetable oil)
For the Filling:
1 Tbsp of butter (unsalted)
1/3 c of onion; chopped finely
1 c of potatoes (cold mashed)
3/4 c of shredded cheese (Cheddar)
1/2 tsp of salt
1/4 tsp of pepper
For the Garnish:
2 Tbsps of butter (unsalted)
1 pc of onion (medium); sliced
Sour cream
Instructions:
(Dough)
Combine salt with flour inside a mixing bowl; stir them well. Combine water, oil, and egg; beat thoroughly and add onto the mixture of flour.
Stir thoroughly till dough becomes firm. Turn it out onto slightly floured board and knead till smooth. Wrap with a plastic film an let it rest, at about 20 mins.
(Filling)
Heat the butter inside the skillet above moderate heat. Add onion and cook for 3-5 mins until tender then transfer onto clean bowl.
Mix with the salt, pepper, cheese, and potatoes; mix thoroughly.
Roll a portion from dough on slightly floured board into 1/6-inch thick. Cut to rounds, with a 3-inch pastry cutter. Place a teaspoon of filling onto each of round.
Slightly moisten water on the edges of half the dough; seal by pinching the edges then crimp.
Transfer them onto a clean cloth then cover them with a moist cloth; do the same to remaining wrapped dough.
(Cooking)
Cook the perogies, by batches, inside a pot with salted boiling water for 2 mins until floating on surface; stir gently so they won’t stick together.
Transfer on the colander; let them drain. Melt the butter on a skillet; cook the onion, about five mins until golden then add the perogies. Toss till coated well.
Serve together with (sour) cream.
>> Perogies Recipe
Mustard Potato Salad Recipe
Ingredients:
2 cups of potatoes; peeled and diced
Old-Fashioned Egg Salad
1/4 cup of mayonnaise
1 teaspoon of mustard (prepared)
1/2 teaspoon of onion (dried minced)
1/4 teaspoon of salt
Lettuce
Radishes; sliced
Instructions:
Place the potatoes inside the saucepan and cover water on them. Cook till softened but still firm then drain. Let them cool. Combine salad, mustard, mayonnaise, salt, and onion inside a mixing bowl; mix thoroughly.
Add (cooled) potatoes and stir gently. Cover then place inside the refrigerator till chilled. Serve over lettuce then garnish radish slices.
>> Mustard Potato Salad Recipe
Basic Baked Potatoes Recipe
Ingredients:
Potatoes; scrubbed clean
Instructions:
Pierce the potatoes several times with the fork. Place paper towel(s) on a microwave dish then place the potatoes above.
Microwave at a high setting, at about 5 mins. Turn then rearrange the potatoes; microwave for another 5 mins.
Repeat the process till potatoes become tender, 5 to 8 mins. Let them stand for about 5 mins. Preheat the oven at 375 degrees F.Make an “X” cut on each potatoes then scoop their flesh out; leave a thick shell.
Place the potato flesh inside a bowl then chop them. Add butter, salt, and pepper, or any preferred seasonings; mix thoroughly.
Stuff them back inside the shells then place them on a baking dish. Bake inside preheated oven for 15 mins.
>> Basic Baked Potatoes Recipe
Potato Pan Rolls Recipe
Ingredients:
4-5 oz of potato (all purpose); peeled
1 pk of active yeast (dry)
1 Tbsp & 1/4 tsp of sugar (granulated)
2 Tbsps of water (warm)
1 c of milk
1-1/4 tsps of salt
4 Tbsps of butter (unsalted)
3-1/4 to 3-1/2 c of flour (unbleached or all purpose)
1 pc of egg; beaten slightly
4 Tbsps of melted butter
Instructions:
Boil potato inside a saucepan till softened. Drain well and discard water. Mash potato using the fork. Set on the side.
Dissolve yeast and quarter teaspoon sugar with two tablespoons (warm) water. Set on the side for 5 mins till bubbly. Heat milk together with salt and remaining sugar.
Take out from heat then add butter; stir thoroughly till melted. Add potatoes; stir thoroughly.
Combine three cups flour, the mixture of milk, the mixture of yeast, and egg inside a mixer bowl; stir thoroughly till well combined. Knead onto a floured surface for eight mins; add enough flour, making the dough pliable.
Transfer dough onto an oiled bowl then cover. Let it rise, at about 1.5 hrs till volume has doubled. Punch down dough. Slightly butter 2 8-inch (or 9-inch) round pans; set on the side.
Divide dough equally to 24 pieces then shape them individually to balls. Place balls on the pans, at 1/4-inch apart. Brush butter on them then let them rise again for half an hour.
Preheat oven (375 degrees F). Brush butter again onto rolls. Bake for 25-30 mins till golden. Serve at once.
>> Potato Pan Rolls Recipe
Baked Potatoes Stuffed With Acorn Squash Recipe
Ingredients:
2 pcs of squash (1 lb each, acorn); halved lengthwise then seeded
3 c of coarse salt (sea)
4 pcs of potatoes (Idaho, 2 lbs), scrubbed clean then dried
2 Tbsps of oil (olive oil)
3 Tbsps of sage (fresh); chopped finely
3 Tbsps of shallots; chopped finely
1 Tbsp of cream (heavy)
1-1/2 tsps of salt
1/8 tsp of pepper (freshly ground)
1/4 c of freshly grated cheese (Parmesan)
Instructions:
Preheat the oven at 425 degrees. Place the squash onto a waxed paper-lined cooking sheet, with cut facing down.
Bake inside preheated oven for 25-30 mins till tender; set on the side till cooled. Scoop the squash flesh then place inside a processor; puree smoothly then drain on the sieve placed above a clean bowl for one hr.
Pour salt onto a (roasting) pan then place the Idaho potatoes above. Bake them for one hr. Set on the side till cooled. Save the salt inside the pan.
Cut the tops of potatoes and then scoop their flesh using a (melon) baller; leave a 1/4-inch inside. Place their flesh inside the processor. Set on the side.
Heat oil inside a pan above gentle heat then saute sage with shallots for 5 mins till shallots become translucent.
Add potatoes, squash, salt, pepper, and cream. Increase the heat into medium then cook mixture for ten mins while occasionally stirring. Add cheese then stir thoroughly; take out from the heat.
Preheat the oven at 350 degrees F. Spoon the filling onto a piping bag then fill onto potato shells, about 1/4-inch above their tops. Place potatoes back above the saved salt. Bake again for half an hour.
>> Baked Potatoes Stuffed With Acorn Squash Recipe
Old Fashioned Scalloped Potatoes Recipe
Ingredients:
3 Tbsps of butter (or margarine)
2 Tbsps of flour; sifted
1 tsp of salt
1/8 tsp of pepper
1/8 tsp of paprika
1-3/4 c of milk
1 tsp of salt
1-1/2 c of onions; sliced thinly
4-1/2 c of potatoes; sliced thinly
1/2 c of water
2 Tbsps of parsley; chopped finely
Instructions:
Melt the butter inside a saucepan; add flour, paprika, one teaspoon of salt, and pepper then blend thoroughly. Slowly add the milk; cook above moderate heat till thick. Combine potatoes, onion, water, and a teaspoon of salt inside the saucepan; increase the heat into high till steaming. Reduce the heat then cook them for ten mins.
Drain well then arrange on-third of mixture onto a buttered 1.5 quart baking dish. Sprinkle one-third the parsley, then pour one-third the sauce. Repeat the layering twice. Bake (325 degrees F) for 45-60 mins till browned and tender.
>> Old Fashioned Scalloped Potatoes Recipe
Oven Fries With Garlic & Parmesan Cheese Recipe
Ingredients:
5 pcs of large potatoes (Idaho); peeled and quartered lengthwise
2-1/2 Tbsps of oil (light olive oil)
1/3 c of freshly grated cheese (Parmigiano Reggiano)
3 pcs cloves of garlic (large); chopped very finely
1/4 tsp of crushed pepper flakes (red)
Salt (to taste)
Instructions:
Cover the potatoes with (cold) water; drain and pat dry using paper towel(s). Heat the oil on a (roasting) pan above medium-high heat.
Cook the potatoes, on one layer, for 9 mins till browned; turn them once. Take out from the heat.
Heat the oven (425 degrees F). Place the potatoes on a baking pan and bake for 25 mins till tender; turn them once halfway.
Add garlic, pepper flakes, and grated cheese; toss them well. Bake for some mins till cheese has melted.
>> Oven Fries With Garlic & Parmesan Cheese Recipe
New Potato Salad With Dried Tomatoes Recipe
Ingredients:
3 lbs of small potatoes (new); scrubbed clean then quartered
1-1/2 tsps of salt
1 oz of tomato halves (dried)
1/3 c of water (boiling)
2 Tbsps of oil (olive oil)
1-1/2 c of celery; sliced
1/2 c of celery (leaves); sliced
4 pcs of onions (green, with tops); sliced
1/4 c of dill (snipped fresh, or 1 Tbsp dried)
1/3 c of sour cream (reduced fat)
1/3 c of lowfat yogurt (plain)
1 Tbsp of prepared horseradish (white)
1/4 tsp of pepper
Instructions:
Place the potatoes on a kettle then cover them with water. Add half teaspoon of salt. Let it boil, with lid covered partially, above medium-high heat; continue boiling gently till softened but firm, about 15 mins.
Place the dried halves of tomatoes inside a bowl and cover them with (boiling) water. Allow to stand for 10 mins.
Drain the potatoes and place back inside the kettle. Sprinkle half teaspoon of salt and oil; toss them gently till coated well.
Cut the tomatoes to (thin) slivers; add onto potatoes along with all the celery, onions, and dill. Stir thoroughly and spoon onto a bowl.
Combine (sour) cream, horseradish, yogurt, remaining salt, and pepper; mix thoroughly then add onto the potatoes. Toss them gently till coated well.
Place inside the refrigerator, covered. Consume within the day.
>> New Potato Salad With Dried Tomatoes Recipe
Buttermilk Blue Potatoes Au Gratin Recipe
Ingredients:
7 pcs of parboiled potatoes (russet, medium); peeled then sliced thinly
2-1/2 Tbsps of butter (unsalted)
1 pc of garlic clove (medium); crushed
2 pcs of shallots (or green onions); chopped finely
2 Tbsps of flour (unbleached)
1-1/2 c of milk (at room temperature)
1 c of buttermilk (at room temperature)
1 tsp of pepper (white)
1/4 c of mayonnaise
1 tsp of mustard (Dijon)
1/4 tsp of Worcestershire
1/4 c of chopped parsley (fresh)
2 oz of crumbled cheese (Blue)
3 c of sliced mushrooms (raw)
1 c of grated cheese (Monterey Jack)
1-1/2 c of potato chips; crushed coarsely
10 oz of chopped broccoli (frozen); thawed and blanched
1 Tbsp of diced pimento (canned)
Instructions:
Arrange one-half of potatoes on the base of buttered 2-1/2 quart shallow baking dish. Melt the butter inside a saucepan above gentle heat.
Saute garlic with shallots for one min. Add the flour then stir thoroughly; cook it for three mins.
Add buttermilk and milk; cook while constantly stirring till bubbly and thick. Take out from the heat then add pepper, mustard, mayonnaise, parsley, Worcestershire, one-half of cheese; stir thoroughly.
Arrange all mushrooms above potatoes, on one layer. Spoon over one-half of sauce then sprinkle over grated cheese.
Arrange the rest of potatoes on top, in one layer, then spoon over remaining one-half of sauce. Sprinkle over grated cheese.
Place inside the oven then bake 350 degrees F for forty-five mins. Sprinkle over crushed chips then bake for another 10 mins.
Decorate broccoli above the edge of the dish then garnish pimiento. Bake again for 5 mins.
>> Buttermilk Blue Potatoes Au Gratin Recipe
Kfc Macaroni/Potato Salad Recipe
Ingredients:
For the Dressing:
1/2 c of sour cream (dairy)
1/2 c of salad dressing (Miracle Whip)
1 c of mayonnaise (Hellman’s)
2 Tbsps of mustard (prepared)
3 Tbsps of sugar (refined)
1 tsp of salt (onion)
1/2 tsp of pepper
For the Salad:
2 Tbsps of onion (dry minced)
2/3 c of celery; chopped
2/3 c of sweet pickles (midget); chopped
2 Tbsps of chopped pimiento
or
1/2 pc of tomato (small); seeded and chopped
8 c of macaroni (elbow); cooked, drained, and cooled
Instructions:
Combine sour cream, salad dressing, mayonnaise, mustard, sugar, salt, and pepper; mix thoroughly. Set on the side.
Combine onion, celery, pickles, pimiento or tomato, and macaroni; toss thoroughly with dressing. Place inside the refrigerator for one hour.
(Potato Salad)
Substitute macaroni with eight cups of cooked, cubed, and chilled potatoes. Add another cup of celery then replace dried onions with snipped scallions.
>> Kfc Macaroni/Potato Salad Recipe
Bourbon Sweet Potatoes Recipe
Ingredients:
3/4 c of sugar (brown)
1/2 c of melted butter
1/3 c of bourbon
1/2 tsp of vanilla
2 c of marshmallows (miniature)
58 oz of canned potatoes (sweet); drained and mashed
Instructions:
Combine potatoes, sugar, butter, bourbon, and vanilla; mix thoroughly. Spoon the mixture onto a slightly greased 1-1/2 quart baking dish. Cover then place inside the refrigerator for 8 hrs or for over a night.
Take out from the refrigerator then let it stand for half an hour. Bake inside the oven 350 degrees F for twenty-five mins.
Take out from the oven and sprinkle marshmallows on top. Bake again for another 7 mins till marshmallows turn golden.
>> Bourbon Sweet Potatoes Recipe
Noisettes Of Lamb With Truffle & Lyonnaise Recipe
Ingredients:
3 pcs of noisettes (3 cm each)
2 Tbsps of fresh parsley; chopped finely
3/4 oz of truffle; chopped finely
3-1/2 oz of potatoes; sliced thinly about 2-mm
20 g of onions; sliced thinly to rings and separate the rings
1 pc of egg yolk (beaten with 1 tsp of water)
Oil (vegetable oil)
15 g of butter (unsalted)
1 Tbsp of veal glaze
Salt & Pepper (to taste)
Instructions:
Combine parsley with 3/4 of truffle; save 1/4 of truffle. Season salt & pepper on noisettes. Gently brush them with beaten yolk and roll onto parsley/truffle mixture; press firmly so they will stick well.
Heat small amount of oil on a nonstick pan. Cook noisettes about three mins; turn once (or twice). Add butter then turn heat off for two mins then transfer noisettes onto a warmed dish. Set pan with juices on the side.
Cook potatoes inside a pan with oil about five mins; turn occasionally. Add the onions halfway through.
For sauce, combine the saved truffle with a tablespoon of glaze onto pan with drippings; boil gently and season salt & pepper.
Arrange potatoes on the middle of warmed dish then place the noisettes above. Drizzle sauce around them.
>> Noisettes Of Lamb With Truffle & Lyonnaise Recipe
Mashed Potatoes W/Mascarpone Cheese & Roasted Recipe
Ingredients:
4 pcs of potatoes (Idaho); peeled then cut to 1-inch chunks
2 Tbsps of cheese (mascarpone)
3 pcs of roasted garlic cloves (small); peeled then chopped finely
1 Tbsp of butter (unsalted)
1/2 c of warmed cream (heavy)
1/4 tsp of salt (kosher)
1/16 tsp of pepper (white)
4 tsp of oil (basil-infused)
Instructions:
Place the potatoes inside the saucepan then cover with (cold) water. Let it simmer for half an hour till tender.
Drain well. Mash the potatoes then add garlic, cheese, cream, and butter; mix thoroughly till blended well.
Season salt & pepper. Spoon into serving dishes and drizzle over a teaspoon of oil.
>> Mashed Potatoes W/Mascarpone Cheese & Roasted Recipe
Potato Pancakes – Food Processor Recipe
Ingredients:
3 pcs of eggs (large)
1 pc of onion (medium); quartered
3 pcs of potatoes (medium); peeled then cut up
2 Tbsps of flour (all purpose)
1 tsp of juice (lemon)
1 tsp of salt
1/2 tsp of pepper
Oil (vegetable oil)
Instructions:
Add the eggs on the processor; process them for five secs. Add the onion and position the disc over the blade; process till shredded finely.Add potatoes; process till chopped finely. Remove the disc; add the flour, salt, pepper, and juice; process for five secs.
Heat little oil on a skillet above medium-high heat; drop two tablespoons of the mixture of potatoes. Cook pancake for 2-3 mins on each side till browned; turn once. Serve warm with (sour) cream on top.
>> Potato Pancakes – Food Processor Recipe
Pineapple Sweet Potato Casserole Recipe
Ingredients:
1 lb & 2 oz of canned whole potatoes (sweet)
3 Tbsps of butter (or margarine)
1/2 tsp of salt
1/4 c of juice (orange)
8-3/4 oz of pineapple (crushed); drained
4 pcs of marshmallows; halved
Walnuts; halved
Pineapple (spears)
Instructions:
Mash the potatoes then add salt, juice, and butter; beat till fluffy and light. Add the pineapple; stir them well. Transfer on a greased 1 quart baking dish. Bake at 350 degrees F for 45 mins.
On the last 15-10 mins of the baking, place marshmallows, walnuts, and spears of pineapple. Bake till marshmallows melt and become golden.
>> Pineapple Sweet Potato Casserole Recipe
Parmesan Duchess Potatoes Recipe
Ingredients:
2 Tbsps of margarine (or butter)
1-3/4 c of water
1/8 tsp of pepper (black)
1 c of milk
2-1/2 c of mashed potato (flakes)
2 Tbsps of grated cheese (Parmesan)
2 Tbsps of mayonnaise
1 pc of egg; beaten slightly
Paprika
Instructions:
Preheat oven at 325 degrees F. Grease a 15×10x1 inch (baking) pan. Combine margarine, pepper, and water inside a saucepan; let it boil.
Take out from the heat then add mashed-potato flakes, cheese, egg, and mayonnaise; stir thoroughly till blended well.
Transfer mixture on the pan and lightly sprinkle paprika. Place inside preheated oven and bake it for 15-20 mins.
>> Parmesan Duchess Potatoes Recipe
Pierre Franey’s Potato Pancakes Recipe
Ingredients:
1-1/4 lbs of potatoes (3 pcs)
Salt (to taste)
1 Tbsp of butter (unsalted)
1/3 c of half-and-half
2 pcs of eggs; beaten lightly
1/3 c of flour; sifted
1/4 c of onion; chopped finely
1/2 tsp of garlic; chopped finely
2 Tbsps of parsley; chopped finely
Pepper (freshly ground, to taste)
2 Tbsps of oil (vegetable oil)
Instructions:
Place potatoes inside the saucepan; cover (cold) water then add salt. Let it boil for 20-30 mins till tender.
Drain then peel; mash them inside a large bowl. Add butter, eggs, half-and-half, onion, flour, garlic, salt, pepper, and parsley; blend thoroughly.
Heat oil on a nonstick skillet. Spoon the mixture to mounds then flatten, making it shape like a patty. Cook for 3-4 mins per side till golden; turn once. Don’t overcook. Serve at once.
>> Pierre Franey’s Potato Pancakes Recipe
Potato ‘n Ham Bake Recipe
Ingredients:
1-3/4 c of baking mix (Bisquick, original mix)
2/3 c of water
6 oz of hash brown (potatoes)
10.75 oz of canned soup (cream of mushroom)
1 c of ham (smoked); cut up
1 c of carrot and peas (frozen)
1-1/2 c of shredded cheese (Cheddar)
Instructions:
Preheat the oven at 400 degrees F. Grease a 13×9x2-inch baking pan. Combine Bisquick with water; mix thoroughly till moistened. Transfer evenly onto the pan and sprinkle over the potatoes.
Spread the soup on top. Sprinkle ham, carrot and peas, and shredded cheese on top. Bake inside preheated oven for 23-25 mins till cheese melts and edges turn golden.
>> Potato ‘n Ham Bake Recipe
Cajun Potato Salad Recipe
Ingredients:
2 lbs of small potatoes (red)
1/2 c of onions (red); chopped
1/2 c of onions (green); sliced
1/4 c of parsley (fresh); chopped finely
6 Tbsps of vinegar (cider)
1/2 lb of precooked kielbasa (smoked, or sausage); sliced
6 Tbsps of olive oil (or vegetable oil)
1 Tbsp of mustard (Dijon)
2 pcs of garlic cloves; chopped finely
1/2 tsp of pepper (black)
1/2 tsp of cayenne
Instructions:
Cook potatoes on salted boiling water, at about 20 to 30 mins till softened. Drain well and rinse in (cold) water. Let it cool thoroughly.
Cut to 1/4-inch slices then place inside a bowl then add the onions, three tablespoons of vinegar, and parsley; toss them well.
Cook the sausage inside a skillet for 5 to 10 mins till starting to be brown. Take them out then add onto the mixture of potato.
Add garlic, mustard, pepper, three tablespoons of vinegar, and cayenne onto same skillet with drippings. Let it boil while constantly whisking.
Pour onto salad and toss them gently till distributed evenly. Serve at once.
>> Cajun Potato Salad Recipe
Potato Cheese Croquettes Recipe
Ingredients:
2 c of potatoes (mashed); cooled and broken up
1 pc of beaten egg
1 c of grated cheese (Cheddar)
Salt (to taste)
3/4 tsp of ac’cent
1/2 c of breadcrumbs (fine)
1/2 c of milk
Instructions:
Beat the egg inside the blender till frothy. Gradually add the pieces of potato while beating moderately till blended well. Add salt, Ac’cent, and cheese; stir thoroughly. Shape according to preferred shapes.
Dip onto breadcrumbs, then onto milk, then again onto breadcrumbs. Fry on a pan till browned on each side.
>> Potato Cheese Croquettes Recipe
Cheese-Puff Potatoes Recipe
Ingredients:
1 pc of potato (baked)
1/2 tsp of butter
1 pc of egg; beaten
2 Tbsps of shredded cheese (mild Cheddar)
1 tsp of wheat germ
Instructions:
Scoop out the potato then mash inside a glass bowl. Add the beaten egg, butter, cheese, milk, and wheat germ; whisk thoroughly.
Stuff them back onto the shell of the potato and wrap the shell with foil. Bake inside preheated oven at 350 degrees F for fifteen mins.
>> Cheese-Puff Potatoes Recipe
Big Boy’s Blue Cheese Dressing Recipe
Ingredients:
1/2 c of sour cream (dairy)
1/2 c of milk (whole)
1 c of mayonnaise (Kraft)
4 oz of crumbled cheese (Blue)
1/8 tsp of onion (powder)
Instructions:
Combine sour cream, milk, mayonnaise, cheese, and onion; beat thoroughly till smooth. Transfer on an airtight container and cover. Place inside the refrigerator till chilled. Consume within a week.
>> Big Boy’s Blue Cheese Dressing Recipe
Norwegian Griddle Cakes (Lefser) Recipe
Ingredients:
4 c of riced potatoes (hot)
2-1/2 Tbsps of cream (light)
2-1/2 Tbsps of lard
1-1/2 Tbsps of sugar (refined)
1 tsp of salt
2 c of sifted flour (all purpose)
Instructions:
Combine potatoes, lard, and cream; mix thoroughly. Place inside the refrigerator for one hr, till chilled.
Add salt, flour, and sugar; blend them well. Shape 1/3-cup of the mixture then shape into two balls; do the same to the rest of the dough.
Place the balls inside the refrigerator for one hr till chilled. Roll out each onto a slightly floured surface to a paper-thin round, with diameter of 5-inches.
Cook individually onto a heated nonstick griddle above very gentle heat till golden. Turn to cook the second side. Serve at once or let it cool.
(Al Lefsa)
Sprinkle (hot) water then let it rest fore some secs. Spread butter then sprinkle cinnamon and sugar. Fold then cut.
>> Norwegian Griddle Cakes (Lefser) Recipe
New Potato Recipe
Ingredients:
5 lbs of potatoes; scrubbed clean and grated
8 oz of bacon
4 pcs of eggs
2 pcs of onion (large); grated
2 Tbsps of salt
1/2 c of milk (whole)
Instructions:
Lightly saute the bacon together with onions. Combine mixture with potatoes, egg, salt, and milk; mix thoroughly.
Place on a greased 13×9x2 inch baking glass dish. Bake (400 degrees F) for half hour and reduce (300 degrees F) and continue baking till done or till firm.
>> Kugela Recipe
Broccoli Vichyssoise Recipe
Ingredients:
1 lb of leeks (medium-sized); rinsed, trimmed, and cut to 1/2-inch pieces
2 tsps of margarine (non-diet)
3-1/4 c of stock (or broth, chicken, defatted)
3-1/2 c of potatoes; peeled then diced
3 c of broccoli flowerets
1/4 tsp of pepper (white)
1-1/2 c of milk (whole)
Salt (to taste)
1 Tbsp of juice (lemon)
1-2 tsps of chives (for garnish); chopped finely
Instructions:
Melt the margarine on a saucepan above moderate heat then add 3 tablespoons stock and leeks; cook for 10 mins while stirring occasionally till tender. Add the remaining stock, broccoli, pepper, and potatoes.
Reduce the heat then cover; let it simmer for 11 to 14 mins till potatoes become tender. Take out from the heat then let it cool for a while.
Puree the mixture inside the blender; by batches, for 10 secs at gentle speed then increase the speed into high till pureed smoothly.
Place back into the saucepan then add the milk and stir thoroughly till well blended. Let it simmer for 4 to 5 mins. Place inside the refrigerator for 5 hrs.
Add juice then stir thoroughly. Season salt when needed. Garnish chives and serve.
>> Broccoli Vichyssoise Recipe
Chicken Stew Recipe
Ingredients:
2 lbs of chicken breast fillets (skinless); cut to 1-inch cubes
21.5 oz of canned broth (chicken, fat free)
3 c of potatoes; peeled and cubed
1 c of onion; chopped
1 c of celery; sliced
1 c of carrots; sliced thinly
1 tsp of paprika
1/2 tsp of pepper
1/2 tsp of sage (rubbed)
1/2 tsp of thyme (dried)
6 oz of canned tomato paste (no salt)
1/4 c of water (cold)
3 Tbsps of cornstarch
Instructions:
Combine chicken, broth, potatoes, onion, celery, carrots, paprika, pepper, sage, thyme, and tomato paste inside a (slow) cooker.
Cover then cook at a high setting for four hrs. Combine cornstarch and water; mix thoroughly till smooth then add onto the stew. Cover then cook for another half hour till cooked through.
>> Chicken Stew Recipe
Potato Chops (Alu Ki Tikiya) (Vegan) Recipe
Ingredients:
1-1/2 lbs of potatoes; scrubbed clean, boiled and mashed
1/2 tsp of salt
1 tsp of garam masala (or 1/2 tsp of cumin & 1/2 tsp of coriander)
1 Tbsp of chopped coriander (fresh)
1 pc of onion (small); minced finely
2 pcs of chillies (green); chopped finely
1/2 tsp of ginger root (fresh); grated
Instructions:
Combine potatoes, salt, garam masala, coriander, onion, chilies, and ginger root; mix thoroughly. Shape into patties.
Heat nonstick skillet then spray PAM. Cook patties for 5 mins per side till golden; gently turn to cook on the other side, be careful so as not to break the cake. Serve warm.
>> Potato Chops (Alu Ki Tikiya) (Vegan) Recipe
Oven Roasted Potatoes Recipe
Ingredients:
1 pkg of soup mix (onion mushroom)
2 lbs of potatoes; cut to chunks
1/3 c of oil (vegetable oil)
For Garish:
Fresh parsley; chopped
Instructions:
Preheat the oven (450 degrees F). Combine soup mix, potatoes, and oil inside a large Ziploc bag; close then shake thoroughly till coated evenly.
Transfer on a baking pan and bake for 40 mins till golden and tender; stir occasionally. Garnish as desired.
>> Oven Roasted Potatoes Recipe
Nut French Potatoes Recipe
Ingredients:
4 c of potatoes (raw); peeled and cut to strips lengthwise
2 c of water (boiling)
2 tsps of salt (fine)
2 Tbsps of peanut butter
Instructions:
Place potatoes inside a pan. Combine (peanut) butter and salt; dissolve in (boiling) water. Pour onto potatoes and bake till brown and tender.
>> Nut French Potatoes Recipe
Mr. Food’s Favorite Mashed Potatoes Recipe
Ingredients:
2-1/2 lbs of potatoes (medium); peeled then quartered
1/2 c of milk (whole)
1/4 c of butter (unsalted)
1 Tbsp of basil (fresh); chopped
or
1/2 tsp of basil (dried)
1 tsp of onion (powder)
1-1/2 tsps of garlic (powder)
1 tsp of salt
1/4 tsp of pepper (black)
Instructions:
Place potatoes inside a pot then fill water, about 3/4-full. Cover then boil above moderately high heat. Lower heat down to moderately low then cook, at about 20 mins till softened.
Drain well then place inside a bowl then add milk, butter, basil, onion powder, garlic powder, salt, and pepper; mix thoroughly.
>> Mr. Food’s Favorite Mashed Potatoes Recipe
Cheddary Scalloped Potatoes Recipe
Ingredients:
2 Tbsps of margarine
1 pc of onion (small); sliced
10-1/4 oz of canned soup (new broccoli cheese, Campbell’s)
1/2 c of milk (whole)
1/8 tsp of pepper
4 pcs of potatoes (medium); cooked then sliced
Instructions:
Heat margarine on a skillet above moderate heat. Add onion and cook till tender. Add soup, pepper, and milk; stir thoroughly and let it boil.
Add the potatoes then reduce the heat into low. Let it simmer, covered, for five mins till bubbling and hot; stir frequently. Garnish sage.
>> Cheddary Scalloped Potatoes Recipe
Potato & Leek Frittata Recipe
Ingredients:
3 Tbsps of butter (unsalted)
2 Tbsps of oil
1 c of potatoes (cooked); cubed to 1/2 inch
2 pcs of leeks (white part); sliced
1 pc of onion (small); chopped
1/2 c of leftover vegetables (cooked); cut to bite-size
2 pcs of garlic cloves; chopped finely
1/4 c of grated cheese (Parmesan)
1 Tbsp of cilantro (sprigs)
5 pcs of eggs (large)
1/2 c of cream (table)
Salt
Pepper (black)
1/8 tsp of cayenne
Salsa (optional)
Instructions:
Heat one tablespoon butter with oil on a skillet. Add garlic, leeks, and onion; saute till tender.
Add potatoes with vegetables; cook till slightly browned. Transfer on a bowl the add cilantro and cheese; toss them well then set on the side.
Combine cream, eggs, cayenne, salt, and pepper inside a bowl; whisk till blended well and pour onto the mixture of potato.
Melt remaining butter on a skillet then add egg/potato mixture; cook gently above gentle heat. Continue to cook till base has browned.
Transfer omelet on a plate then invert plate, placing back omelet into skillet. Cook till browned. Serve together with salsa.
>> Potato & Leek Frittata Recipe
Potato Omelette-Tortilla De Patatas (Spain) Recipe
Ingredients:
2-1/2 lbs of potatoes; peeled, rinsed, dried, and sliced thickly
1 c of oil (olive oil)
8 pcs of eggs (large)
Salt (to taste)
Instructions:
Heat two-thirds of oil onto a pan; cook potatoes above gentle heat, covered, for fifteen mins till tender. Uncover and increase heat; fry them briefly till golden. Drain off oil.
Beat eggs thoroughly inside a mixing bowl. Add potatoes; stir thoroughly and season salt & pepper. Let it stand, at about 15 mins.
Heat remaining one-thirds of oil onto a pan above medium-high heat then add mixture of potato and egg. Spread evenly till cooked. Gently turn the omelet then cook second side till golden.
>> Potato Omelette-Tortilla De Patatas (Spain) Recipe
Potato & Adzuki Bean Patties Recipe
Ingredients:
1 c of dried beans (Adzuki)
5 pcs of potatoes (medium)
1 pc of egg
2 Tbsps of butter (unsalted)
Pepper (to taste)
3 Tbsps of chopped parsley (fresh)
1 c of grated cheese (Parmesan)
1/2 c of oil (vegetable oil)
Instructions:
Soak the beans, refrigerated overnight. Drain well. Cook the potatoes with boiling water; drain and save one cup of liquid. Peel the potatoes and mash along with pepper, egg, and butter; set on the side.
Cook the beans in saved liquid till softened and the water has been absorbed, about 45 to 50 mins. Combine with mixture of potato and parsley; shape to twelve patties then coat them with grated Parmesan.
Heat the oil on a skillet then fry the patties till all sides are golden.
>> Potato & Adzuki Bean Patties Recipe
Mashed Potato Cakes Recipe
Ingredients:
2 c of sifted flour
4 tsps of baking powder (Calumet)
1 tsp of salt
1 Tbsp of butter (unsalted)
1 tsp of caraway seeds
2 c of potatoes (mashed)
1/2 c of milk
Instructions:
Combine flour, baking powder, and salt; add butter then mix thoroughly. Add the caraway seeds, potatoes, then milk; mix thoroughly.
Roll to thick sheets then cut to squares. Cook with little oil above gentle heat till browned. Split the spread butter.
>> Mashed Potato Cakes Recipe
Louise’s Potato Salad Recipe
Ingredients:
9 pcs of new potatoes (red); cut to bite sizes and rinsed
2 pcs of medium-sized onions (white); chopped finely
8 pcs of bacon strips (cooked crisp); crumbled
1 pkg of whole chives (fresh); chopped
1 pkg of dill (fresh); chopped
For the Dressing:
3/4 c of Best Foods mayonnaise
3/4 c of sour cream
3 pcs of eggs (hard boiled)
1/2 tsp of Worcestershire
1 tsp of allspice
1/4 tsp of chili powder
1/2 tsp of dill (dried)
1 Tbsp of chives (dried)
Sweet paprika (Hungarian)
Instructions:
Cook potatoes till softened; drain then let them cool on side. Transfer on a bowl then add dill, chives, bacon, and onions.
Combine (sour) cream and mayonnaise inside the blender then add allspice, powdered chili,(dried) dill, (dried) chives, Worcestershire, and hard boiled eggs; blend thoroughly till fluffy. Season salt and pepper.
Fold potatoes onto the mixture. Transfer on a plate then sprinkle over paprika. Serve.
>> Louise’s Potato Salad Recipe
Peruvian Lomo Saltado Recipe
Ingredients:
2 Tbsps of oil (vegetable oil)
1/2 c of sliced onion
2 pcs of garlic cloves; chopped finely
1/2 c of bell pepper (red or yellow); chopped
1-1/2 c of potato; cut into cubes and cooked
1 Tbsp of diced pepper (jalapeno)
1/2 lb of steak (sirloin); sliced thinly
1 pc of tomato (large); chopped
1 tsp of oregano (fresh)
Salt & Pepper (to taste)
Instructions:
Heat the oil on a nonstick pan; saute garlic, onion, and chopped pepper till tender. Add the potato then cook till potato starts to become browned; stir occasionally.
Add steak and chile; saute for some more mins. Add tomato and oregano; stir thoroughly then season salt & pepper.
>> Peruvian Lomo Saltado Recipe
Alu Matar (Potatoes & Peas In Onion-Tomato Sauce) Recipe
Ingredients:
1/2 tsp garam-masala
1/4 c water
1 c peas
2 tomatoes (large); coarsely-chopped
1/2 tsp ground turmeric
1/4 tsp cayenne-pepper
Salt
1/2 tsp cumin seed
A pinch of crushed asafoetida
3 Tbsps veggie oil
1 fresh ginger
3 cloves garlic
2 onions (medium)
1 & 1/2 pound potatoes (small)
Instructions:
Cook potatoes ’til tender then peel them & set then aside. Mince ginger, garlic & onions in processor. Set thick skillet over mid-heat then heat oil.
You add asafoetida & cumin. Once darkened you add minced onion-mixture then saute ’til browned.
You add tomatoes, turmeric, cayenne & salt, cook ’til softened. You add water & peas then adjust into low-heat. Cook w/ cover for about 5 mins.
Cut potatoes into half if desired. Add into pan then cook w/ cover for 5 more mins. Add garam-masala prior to serving.
>> Alu Matar (Potatoes & Peas In Onion-Tomato Sauce) Recipe
\Mini Spinach Turnovers Recipe
Ingredients:
1 pkg of soup mix (onion)
2 pcs of beaten eggs
1 pkg of chopped spinach (frozen, 10 oz); cooked and drained
16 oz of Ricotta (or cottage cheese)
1 c of shredded cheese (Mozzarella)
3 pkgs of crescent rolls (refrigerated)
Instructions:
Preheat the oven at 375 degrees F. Combine the onion soup, spinach, cheese, and eggs inside a bowl; mix thoroughly.
Separate the crescents as stated in its package instructions. Slice each of the triangles into half them make two small triangles; slightly flatten them.
Place a tablespoon of the mixture of cheese onto each then fold; seal tightly using the fork. Arrange then on cookie sheet then bake for 15 mins till golden.
>> Mini Spinach Turnovers Recipe
Orange Sweet Potatoes Recipe
Ingredients:
4 pcs of medium potatoes (sweet)
1/2 tsp of orange zest; grated
1/2 c of juice (orange)
2 Tbsps of sugar (brown)
1/4 tsp of cinnamon (ground)
1/8 tsp of angostura bitters
Instructions:
Boil the potatoes ill tender then remove the skins. Place them on a bowl and mash thoroughly.
Add zest, juice, sugar, cinnamon, and angostura bitters; whip thoroughly till fluffy. Transfer on a 1-quart baking dish and cover. Bake (350 degrees F) for half an hour.
>> Orange Sweet Potatoes Recipe
Billie’S Potatoes Recipe
Ingredients:
Sour cream (dairy)
1 pkg of dry dip (Ranch)
1 pkg of Italian mixture (dry)
Italian dressing
1 pc of onion (large)
16 oz of bacon
5 lbs of potatoes; sliced
1 Tbsp of garlic (powder)
Shredded cheese (Cheddar)
Instructions:
Fry the bacon then remove from pan. Fry potato slices in bacon drippings until almost cooked. Add powdered garlic and onion; fry until cooked through.
Add sour cream, Ranch dip, Italian mixture, Italian dressing, and cheese; cook till bubbly. Crumble the bacon then sprinkle on top.
>> Billie’S Potatoes Recipe
Mashed Potato Pancakes Recipe
Ingredients:
1 c of potatoes (mashed)
2 c of sifted flour
1 tsp of salt
2 pcs of beaten eggs
3 tsp of baking powder (Calumet)
1 c of milk (whole)
4 Tbsps of corn syrup (light)
1 tsp of nutmeg
Instructions:
Combine flour, potatoes, Calumet, and salt. Combine eggs with milk; mix thoroughly then stir gently onto the mixture of flour. Add syrup then nutmeg; beat thoroughly. Bake it on buttered griddle till browned on each side.
>> Mashed Potato Pancakes Recipe
Apple Potato Salad Recipe
Ingredients:
1/4 tsp dili
1/4 c no-oil
1 large apple
4 stalks of celery
4 small new potatoes
Instructions:
Have potatoes sliced into bite-size pieces then boil them ’til tender. You peel your apple the slice it into bite-size pieces. Finely chop celery. Drain potatoes then place in medium pan filled w/ cold water.
You combine ingredients together then chill for hours.
>> Apple Potato Salad Recipe
Alsatian Potato Puffs Recipe
Ingredients:
1 Tbsp melted butter
2 Tbsps parsley; chopped
1 crushed garlic clove
2 beaten eggs
2 Tbsps flour
2 pounds of potatoes
Instructions:
Peel boiled potatoes then mash them. Combine butter, parsley, garlic & eggs in bowl then add into your potatoes. You add nutmeg, pepper & salt.
Combine well then drop by tablespoonfuls into greased bake dish. You bake it for 12 mins at 2325 degrees F. Sprinkle w/ paprika then run it under your broiler & brown.
>> Alsatian Potato Puffs Recipe
Norwegian Potato Pancakes Recipe
Ingredients:
2 lbs of potatoes; scrubbed clean and peeled
1/4 c of butter (unsalted)
1/4 c of milk (whole)
1-1/2 tsps of salt
1 tsp of sugar (refined)
1/4 tsp of MSG
1/8 tsp of pepper (black)
2-1/2 c of sifted flour (all purpose)
Instructions:
Cut potatoes into halves then boil in salted boiling water till cooked. Drain well then dry them inside a pan above gentle heat; shake constantly.
Mash potatoes well and add milk, butter, MSG, sugar, salt, and pepper. Whip till fluffy and light; refrigerate till chilled.
Place griddle above gentle heat till heated well. Take chilled mixture out then add one-half of flour; beat thoroughly till smooth then add enough amount from other one-half of flour till dough becomes smooth.
Form to ball then transfer onto a slightly floured board. Roll to a 1/8-inch thick round then cut to 6-inch rounds.
When griddle becomes very hot, place the round of dough; cook till browned then turn to cook second side.
Repeat on turning till dry and slightly browned. Place onto a dry and clean cloth and let it cool thoroughly. Sift over confectioner and roll; serve.
>> Norwegian Potato Pancakes Recipe
Potato Pizza Recipe
Ingredients:
5 pcs of potatoes (unpeeled); sliced thinly
1 pc of onion; sliced thinly
2 Tbsps of oil (olive oil)
1/2 pc of sweet pepper (red); slivered
2 pcs of garlic cloves; chopped finely
1 Tbsp of parsley (fresh); chopped finely
1/2 tsp of salt
1/4 tsp of rosemary
1/4 tsp of pepper
1/2 c of shredded cheese (Provolone or Mozzarella)
1/4 c of freshly grated cheese (Parmesan)
Instructions:
Combine onion, oil, and potatoes inside a bowl; gently toss them. Add garlic, sweet pepper, salt, parsley, pepper, and rosemary; stir thoroughly.
Brush oil on a 12-inch (pizza) pan and spread the mixture of potato. Bake inside the oven at 450 degrees F for fifteen mins till tender, crisp, and browned.
Sprinkle cheeses and bake again for 5-8 mins till golden.
>> Potato Pizza Recipe
Low-Fat Garlic Mashed Potatoes Recipe
Ingredients:
4 lbs of potatoes (russet); peeled and quartered
4 pcs of garlic cloves
8 c of broth (chicken)
1 c of milk (skim)
1/2 c of plain yogurt (nonfat)
2 Tbsps of chives; sliced thinly
1 Tbsp of dill (fresh); chopped finely
1 tsp of salt
Pepper (white)
1/2 c of cheese (lowfat Jack)
Chives (fresh, or sprigs of dill)
Instructions:
Place garlic and potatoes on a 6-quart or 8-quart pan then cover broth on them. Let it boil above medium-high heat then lower down the heat and cover.
Let it simmer for 20 mins till potatoes become tender. Drain garlic and potatoes then place them back on the pan.
Add milk and mash thoroughly. Add dill, chives, and yogurt; stir thoroughly then season salt & pepper.
Spoon onto a 2 or 3 quart baking glass dish and sprinkle cheese on top. Bake at 375 degrees F for half an hour till cheese melts and slightly browned.
Garnish fresh chives. Serve at once.
>> Low-Fat Garlic Mashed Potatoes Recipe
Charred New Potato & Fennel Salad Recipe
Ingredients:
2 lbs of small potatoes (red); rinsed
2 pcs of fennel (bulbs, medium); trimmed and quartered lengthwise
1/2 c of light-tasting oil (olive oil)
Salt
Pepper (freshly ground)
1/3 c of pitted olives (nicoise); chopped
1/3 c of onions (green); chopped
6-7 Tbsps of vinegar (red wine)
Instructions:
Preheat the broiler. Toss fennel and potatoes with quarter cup of oil. Arrange on a baking pan, in one layer.
Season lightly with salt & pepper then broil for 5 mins on each side till slightly black and blister; turn once. Bake inside the oven at 400 degrees F for 15 to 20 mins, don’t overcook.
Let them cool then cut them to dices, about 1/2 inch. Add the remaining oil, six tablespoons of vinegar, olives, and onion; toss them well. Adjust seasonings, adding more vinegar when necessary. Serve.
>> Charred New Potato & Fennel Salad Recipe
Boston Chicken Dill Potato Wedges Recipe
Ingredients:
1 pc of whole potato (medium, new); cooked
Salt (garlic)
Dill weed (dried)
Instructions:
Cut the potato to wedges, lengthwise. Spray Pan on the sides. Dust little dill and salt then keep them warm on a PAM-sprayed ovenproof dish.
Place dish in a larger pan then has one inch water. Place inside the oven at 300 degrees F for one hour.
>> Boston Chicken Dill Potato Wedges Recipe
Papas A La Huancaina (Potatoes W/Cheese & Chili) Recipe
Ingredients:
1/4 c of juice (freshly squeezed lemon)
1-1/2 tsps of dried chili (Hontaka); seeded and crumbled
1 tsp of salt
Pepper (black, freshly ground)
1 pc of onion (large); peeled and sliced thinly
8 pcs of medium potatoes (boiling); peeled
1 c of coarsely crumbles cheese (Queso Blanco)
2/3 c of cream (heavy)
1 tsp of turmeric
2 tsps of fresh chili (red or green); seeded and chopped finely
1/3 c of oil (olive oil)
1 pc of fresh chili (red or green); stemmed, seeded, and cut to strips
4 pcs of eggs (hard boiled); halved lengthwise
8 pcs of olives (black)
Lettuce leaves (Bibb or Boston)
Instructions:
Combine juice, dried Hontaka chile, half teaspoon salt, & some pepper inside a bowl. Add onion (rings); toss well till coated evenly.
Cover then set on the side. Cook potatoes inside a boiling salted water till tender and firm.
Combine cream, cheese, chopped chili, turmeric, half teaspoon salt & some pepper inside the blender then blend vigorously for half a min till creamy and smooth.
Heat oil inside a 10 inch skillet above medium heat then add blended mixture. Reduce heat into low then cook for 5-8 mins while constantly stirring till thick.
Arrange potatoes onto a warm platter; pour over sauce. Drain onions then strew strips of chili and onion (rings) over potatoes. Place eggs, lettuce, and olives on the side decoratively.
>> Papas A La Huancaina (Potatoes W/Cheese & Chili) Recipe
Chilean Sea Bass With Garlic- Basil & Vegetables Recipe
Ingredients:
4 Tbsps of butter (unsalted); softened
4 tsps of basil (fresh); chopped finely
2 pcs of garlic cloves; crushed
2 Tbsps of juice (freshly squeezed lemon)
4 pcs of potatoes (red skinned)
8 pcs of carrots (baby)
1-1/2 lbs of fresh fish fillets (boneless chilean sea bass)
8 pcs of asparagus spear (slender)
Instructions:
Preheat oven at 425 degrees F. Combine butter, garlic, basil, and juice inside a bowl; beat thoroughly till blended well then set on the side.
Parboil carrots and potatoes for five mins; drain well. Divide fillets equally to four portions.
Arrange fillets on a buttered 9×13-inch baking dish. Arrange vegetables decoratively on top. Divide butter/garlic mixture equally among the four; place them on top.
Tightly cover with foil and bake inside preheated oven for 20 to 30 mins. Serve at once.
>> Chilean Sea Bass With Garlic~ Basil & Vegetables Recipe
Lebbencsleves (Lebbencs Soup) Recipe
Ingredients:
1/2 c of flour (all purpose)
1 pc of egg
Salt
1 lb of potatoes; scrubbed clean, peeled, and cubed to 1/2 inch
8 c of broth (beef)
4 oz of bacon (smoked); diced
1 pc of onion (small); chopped finely
1 pc of pepper (green); sliced thinly
1 Tbsp of paprika
1 pc of tomato (medium); peeled and chopped
Instructions:
Combine egg, 1/8 tsp of salt, and flour; knead till formed to dough. Carefully roll it very thinly then let it dry, at about two hrs.
Cook the cubed potatoes in 8 cups of broth inside a saucepan for ten mins. Fry the bacon above gentle heat; transfer onto a plate then set on the side.
Cook onion with broken dough pieces in bacon drippings; cook above gentle heat till browned, about 5 to 10 mins. Add a teaspoon of salt, pepper, tomato, paprika, bacon, and potatoes w/ broth. Cook for 5 to 10 mins till done.
>> Lebbencsleves (Lebbencs Soup) Recipe
Oven-Roasted Potatoes & Zucchini With Garlic Recipe
Ingredients:
7 pcs of medium potatoes (red-skinned); scrubbed clean and cut to 1-inch long chunks, 1/2 inch thick
2 pcs of zucchini (medium); cut to 1-inch long chunks, 1/2 inch thick
3 pcs of garlic cloves; peeled
2 pcs of fresh rosemary sprigs (or 1 Tbsp dried)
1/2 tsp of fine salt (sea)
1/2 c of oil (olive oil)
Coarsely-ground pepper (black)
Instructions:
Preheat the oven (350 degrees F). Place the zucchini inside a bowl then cover the dish with a plastic film; Set on the side.
Combine peeled garlic, salt, and rosemary; mince finely till formed to paste. Transfer on a 14×9-inch baking glass; add oil and the potatoes; toss till coated well.
Roast for 30-35 mins; turn once (or twice) during cooking. Add the zucchini then toss them well.
Place the pan back inside the oven; roast again for 20-25 mins till potatoes become golden and the zucchini becomes tender. Sprinkle pepper then serve at once.
>> Oven-Roasted Potatoes & Zucchini With Garlic Recipe
Baked Drumsticks With Potatoes Recipe
Ingredients:
2 Tbsps minced Italian-parsley
4 tsps oil (olive)
1/2 tsp freshly ground pepper (black)
1/2 tsp salt
1 & 1/2 tsps crumbled dry oregano
1 & 1/2 Tbsps minced oregano
1 c Italian plum-tomatoes; drained and chopped
1 c thinly-sliced onions
2 potatoes (russet); cut into 1-inch wedges
8 chicken drumstick (large)
Instructions:
Position rack in oven’s center then preheat at three hundred fifty degrees Fahrenheit. Have chicken cuts washed & pat dry.
You transfer them into working surface. Slip fingers starting from top under skins to have it loosened.
You carefully peel skin off then snip membranes & skins. Discard these sins. You trim excess fat off.
Grease 13×9x2″ bake dish then arrange the drumsticks neatly in a layer. Have potatoes arrange around & between drumsticks. Top w/ layer of onions.
You spoon the tomatoes all over the onions then sprinkle w/ oregano. Season w/ pepper & salt. Drizzle w/ oil then cover w/ foil. Bake in about 25 mins.
You remove the foil then baste w/ pan drippings. Contijue basting & baying ’til drumsticks become tender & potatoes have been cooked for about 25 mins.
You transfer chicken into platter then spoon pan drippings, tomatoes & onions & over. Garnish w/ parsley.
>> Baked Drumsticks With Potatoes Recipe
Aloha Sweet Potatoes Recipe
Ingredients:
2 Tbsps butter
1/2 c preserved pineapples
4 medium potatoes (sweet)
Instructions:
Boil unpeeled potatoes for 25 mins ’til tender. Cool & then you peel them then cut onto half-inch thick.
Have preserved pineapples melted in skillet together w/ butter. You add potatoes then gently cook. Lightly toss ’til potatoes have been glazed.
>> Aloha Sweet Potatoes Recipe
Oven Bay Potatoes Recipe
Ingredients:
4 pcs of large potatoes (Maine)
1 lb of crabmeat (backfin or lump); picked over
1/2 c of chopped pepper (green)
1/2 c of chopped onion
2 tsps of mustard (dry)
2 Tbsps of mayonnaise
1 Tbsp of spicy mustard (prepared)
2 tsps of seasoning (Old Bay)
1 tsp of paprika
1/2 c of melted butter
Instructions:
Bake the potatoes at 350 degrees F for 1 hr till tender. Let them cool and cut them each lengthwise into half. Scoop their pulp out and leave their shells intact.
Combine crabmeat, pepper, mayonnaise, onion, mustards, a tablespoon seasoning, and paprika inside a bowl.
Place the potato-shells onto a baking sheet and spoon the mixture of crabmeat onto each half and top the potato pulp. Sprinkle over remaining seasoning.
Bake them at 350 degrees F for 5-10 mins till heated thoroughly. Take out from the oven then pour butter on top.
>> Oven Bay Potatoes Recipe
Mom’s Potato Casserole Recipe
Ingredients:
2 lbs of frozen potatoes (hashed brown)
6 oz of melted margarine
1 tsp of salt
1/2 tsp of pepper (black)
2 Tbsps of onions; chopped finely
10.5 oz of canned soup (cream of chicken)
8 oz of sour cream (fat free)
8 oz of grated cheese (Cheddar)
16 oz of cereals (corn flakes)
Paprika
Instructions:
Combine potatoes, 4 ounces of margarine, onions, (sour) cream, soup, cheese, salt, and pepper; mix thoroughly. Spread onto a greased 9×13-inch baking pan.
Combine 2 ounces of margarine and cereals; mix well then sprinkle onto potato mixture. Sprinkle paprika and bake at 350 degrees F for one hr.
>> Mom’s Potato Casserole Recipe
Broccoli Cheese Dog Potatoes Recipe
Ingredients:
3 pcs of baking potatoes (large, unpeeled)
1 Tbsp of margarine (or butter); melted
9 oz of packed broccoli (fresh or frozen)
For the Cheese Sauce:
3/4 c of water
3 Tbsps of cream sauce mixture (all purpose)
3 pcs of sliced hotdogs
4 oz of shredded cheese (sharp Cheddar)
Instructions:
Preheat the oven at 425 degrees F. Cut a deep crisscross slits on flat-side of the potatoes, don’t cut the skins.
Brush margarine on them and place onto a 13×9 inch (baking) dish, with the cut facing up. Bake inside preheated oven for 30-40 mins till tender.
Cook the broccoli as stated in its package instructions; set on the side and keep them warm. Combine the water with cheese sauce mixture in the used saucepan; blend thoroughly.
Let it boil above moderate while stirring occasionally. Cook for one min while constantly stirring.
Add cheese and hotdogs; stir thoroughly till heated through and the cheese melts. Arrange the broccoli above the potatoes. Place the hotdogs on top along with the mixture of cheese.
>> Broccoli Cheese Dog Potatoes Recipe
Potato Farmer’s Breakfast Recipe
Ingredients:
1/2 lb of bacon
3 pcs of potatoes; diced
1 c of chopped onion
2 Tbsps of chopped chives (fresh)
6 pcs of beaten eggs
1/2 tsp of pepper
1/4 tsp of salt
1/4 c of grated cheese (Cheddar)
Instructions:
Fry the bacon on the skillet and drain off the excess grease. Add the potatoes, onion, and chive; cook them for 5 minutes. Add the eggs, salt, and pepper; stir them well. Sprinkle the cheese and cover.
Cook over medium heat for 5 minutes until eggs set. Once done, remove from the pan. Cut into wedges. Serve immediately.
>> Potato Farmer’s Breakfast Recipe
Oprah’s Potatoes Recipe II
Ingredients:
2-1/2 lbs of potatoes (red); scrubbed clean and halved
2-1/2 lbs of potatoes (Idaho); scrubbed clean and halved
10 oz of butter (cold); cut into 2-1/2 inch pieces
1 to 1-1/4 c of horseradish (bottled)
1-1/2 c of cream (whipping)
or
1-1/2 c of milk (whole)
Salt (to taste)
Ground pepper (black, to taste)
Instructions:
Place the potatoes inside a kettle then cover water on them. Let it boil then reduce the heat; let it simmer for 25 mins till cooked and very soft.
Drain well and place them back inside the pot. Add the butter then mash them well. Add cream and horseradish; mix thoroughly then season salt & pepper.
>> Oprah’s Potatoes Recipe II
No Crust Potato Quiche Recipe
Ingredients:
5 pcs of beaten eggs
8 oz of shredded cheese (Cheddar)
6 oz of small cheese curd (Cottage cheese)
1 pkg of hash brown potatoes (frozen, 12 oz)
1/4 tsp of salt
1/4 tsp of pepper (black, freshly ground)
1/16 tsp of hot sauce (Tabasco)
1/16 tsp of paprika
6 Tbsps of crumbled bacon
Instructions:
Preheat the oven (350 degrees F). Combine Cheddar cheese, cheese curd, hash brown, salt, pepper, and hot sauce; mix thoroughly.
Transfer on a greased 9-inch pie dish. Sprinkle paprika and bake inside preheated oven for 25 mins till set. Take out then sprinkle bacon on top; bake again for 5 more mins.
>> No Crust Potato Quiche Recipe
Breakfast Potato Recipe
Ingredients:
4 pcs of potatoes (very large)
1 pc of egg (large)
1 Tbsp of salt
1/16 tsp of pepper
1 Tbsp of flour
2 tsps of onion; grated
1/2 tsp of baking powder
Instructions:
Peel potatoes then grate them; drain half of liquid. Add egg, salt, pepper, flour, onion, and baking powder; mix thoroughly. Drop teaspoonfuls of mixture onto heated oiled skillet. Cook till browned on each side; turn once. Serve warm with applesauce.
>> Potato Pancakes Recipe III
Cheeseburger Baked Potatoes Recipe
Ingredients:
2 lbs of very lean beef (ground)
2 pcs of garlic cloves (large); crushed or chopped finely
2 Tbsps of oil (vegetable oil)
Salt & Pepper (to taste)
8 pcs of large potatoes (baking); scrubbed clean
2/3 c of milk (hot)
4 Tbsps of butter (or margarine); softened
2 c of shredded cheese (Cheddar)
For Garnish:
Parsley (fresh); chopped
or
Paprika
Instructions:
Heat oil and garlic inside a skillet above medium-low heat. Cook beef till browned; stir constantly to crumble. Season salt & pepper. Pierce potatoes and bake (400 degrees F) for one hr till cooked thoroughly.
Cut off the top then scoop their pulp out onto a bowl, leave a 1/4 inch thick shell. Arrange the shells onto baking dish.
Add butter and milk onto the potato pulp; mix thoroughly till fluffy and smooth. Add half of cheese; stir thoroughly.
Transfer mixture onto piping bag, fitted with a star tip. Fill browned beef onto potatoes and press the mixture of potato pulp above the beef. Sprinkle the rest of cheese on top.
Bake again (400 degrees F) for ten mins. Garnish if preferred. Serve at once.
>> Cheeseburger Baked Potatoes Recipe
Baked “Fried” Potatoes Recipe
Ingredients:
1/4 tsp salt
1/2 tsp paprika
1 Tbsp oil (olive)
2 potatoes (large)
Instructions:
Scrub potatoes then cut lengthwise into half. You cut every half into four spears. You place them in pot filled w/ boiling salted water then boil about 3 mins. Drain them well.
Grease bake sheet. Mix potatoes & 1 Tbsp oil in medium bowl. Combine 1/4 tsp salt & paprika then toss it over your potatoes, mixing well. Have them baked for about 15 mins at 400 degrees F ’til tender.
Transfer into paper lined bowl then gently toss w/ 1 Tbsp grated cheese as desired.
>> Baked “Fried” Potatoes Recipe
Oprah’s Mashed Potatoes Recipe
Ingredients:
1-1/2 lbs of Idaho potatoes (baking)
1-1/2 lbs of potatoes (red)
1/2 c of horseradish (prepared)
Salt
1/4 c of butter (unsalted)
6-7 oz of milk
Butter (additional)
Snipped scallions (green part only)
Instructions:
Place the potatoes inside a saucepan then cover them with water; add salt. Let it boil till tender; drain well.
Mash the potatoes along with quarter cup unsalted butter, quarter cup horseradish, and enough amount of milk. Adjust the taste then garnish some scallions and little butter.
>> Oprah’s Mashed Potatoes Recipe
Killer Mashed Potatoes Recipe
Ingredients:
4 pcs of potatoes (large); scrubbed clean and quartered
1/4 c of butter ; cubed to 1/2 inch
1 pc of scallions bunch (small); sliced
1 Tbsp of horseradish (fresh or prepared)
1 tsp of garlic (powder)
2 Tbsps of grated cheese (Parmesan)
1/2 c of milk (or more)
Salt and Pepper
Instructions:
Cook potatoes on salted boiling water, at about 20-30 mins till tender. Drain well. Melt butter inside a saucepan above moderate heat then saute scallions till tender, about 3-5 mins.
Add onto potatoes along with horseradish, garlic powder, grated cheese, milk, salt, and pepper.
Mash them well and serve at once.
>> Killer Mashed Potatoes Recipe
Potato Pancakes Recipe
Ingredients:
2 lbs of potatoes (medium); peeled
2 pcs of onions (medium); peeled
2 pcs of eggs (large); beaten well
3 Tbsps of flour (matzo or cracker meal, or potato flour)
2 tsps of baking powder (Calumet)
Instructions:
Soak potatoes in ice cold water inside a bowl for 2-3 hrs; drain well. Grate together potatoes and onions onto a bowl. Drain through the sieve then squeeze out excess liquid. Let liquid stand for some mins.
Combine onion/potato mixture, flour, Calumet, one teaspoon of salt, one-sixteenth teaspoon of black pepper, and eggs; mix thoroughly. Add a tablespoon of flour when needed, making mixture thick. Gently pour off potato liquid and add only the sediment onto the mixture; stir till blended well.
Preheat the oven (250 degrees F). Heat oil on a skillet above medium-high heat till hit. Drop a tablespoonfuls of mixture and slightly flatten. Fry for 3 mins till golden; turn once. Transfer over paper towels; drain excess oil.
Serve warm with the applesauce.
>> Potato Pancakes Recipe
Baked Carrots & Potatoes With Nutmeg Recipe
Ingredients:
1 cup skimmed milk
Nutmeg
Pepper
Salt
4 potatoes (medium); peeled & julienned
4 peeled carrots (medium); julienned
2 Tbsps veggie broth
1/2 cup chopped onions
Instructions:
Have onions sauteed in fry pan w/ veggie broth. You place one-half carrots into greased dish. Top it w/ one-half potatoes then all onions.
Season w/ numeg, pepper & salt. Repeat layers then pour milk over. Bake w/ cover for about an hour at three hundred fifty degrees Fahrenheit.
>> Baked Carrots & Potatoes With Nutmeg Recipe
Mr. Food’s Twice-Baked Potatoes Recipe
Ingredients:
6 pcs of potatoes (medium); scrubbed clean
1/4 c of sour cream
3 Tbsps of butter (unsalted)
1/4 tsp of onion (powder)
1/2 tsp of salt
1/4 tsp of pepper (black)
Paprika (for sprinkling)
Instructions:
Preheat oven at 400 degrees F. Pierce potatoes using the fork. Place inside preheated oven and bake till tender, about 55 mins. Let it cool for a while.
Cut off their top lengthwise, at about 1-inch deep then scoop their pulps out onto a bowl. Combine potato pulp with sour cream, butter, onion, salt, and pepper; beat thoroughly till smooth and blended well.
Stuff onto the shells then sprinkle paprika on the top. Bake till browned, about half an hour.
>> Mr. Food’s Twice-Baked Potatoes Recipe
Mom’s Magic Meatloaf Recipe
Ingredients:
1 c of breadcrumbs
1/2 c of grated cheese (Parmesan)
1 Tbsp of basil
1/2 tsp of pepper (black)
2 pcs of eggs (large)
2 pcs of garlic cloves; chopped finely
2 c of tomato sauce
2 lbs of lean beef (ground)
3 lbs of potatoes; peeled
14 oz of evaporated milk
Salt & Pepper (to taste)
Instructions:
Combine breadcrumbs, basil, cheese, black pepper, garlic, eggs, and one cup tomato sauce. Add the beef then mix thoroughly by hand till blended well.
Shape the mixture on a baking dish, about 2 inch thick. Bake inside the oven at 400 degrees F for forty-five mins.
Take out from the oven then drain off the fat inside the pan. Spread the rest of tomato sauce on top. Bake again for another fifteen mins.
While waiting for the loaf to be done, cook the potatoes with boiling salted water for half an hour till tender.
Drain well then mash till smooth. Add the milk and beat gently; season salt & pepper. Transfer loaf on a platter. Spoon the potatoes onto a piping with star-tip and carefully pipe the mixture around the loaf.
>> Mom’s Magic Meatloaf Recipe
Low-Fat Pineapple Yam Bake (Health Valley) Recipe
Ingredients:
3 pcs of yams (medium, about 1-1/2 lbs); sliced to 1-inch thick
3/4 c of pineapple (crushed); drained
4 Tbsps of syrup (pure maple)
2 pcs of egg white
Instructions:
Cook the yams with (boiling) water at about 25 to 35 mins till softened. Drain them mash them thoroughly till smoothened.
Preheat the oven at 400 degrees F. Combine yams, three tablespoons of syrup then pineapple; mix thoroughly.
Transfer on a 9-inch round nonstick (baking) pan or an 8-inch square. Beat the whites of egg into (soft) peaks then add the rest of syrup; beat thoroughly till stiff.
Top onto the mixture of yam, swirl using the spatula. Bake inside preheated oven at 400 degrees F for 8-10 mins.
>> Low-Fat Pineapple Yam Bake (Health Valley) Recipe
Madison Avenue Potato Salad Recipe
Ingredients:
3 Tbsps of oil (vegetable oil)
1 Tbsp of vinegar (wine)
1-1/2 tsps of salt
1/8 tsp of pepper
2 c of potatoes (cooked); diced
1/2 c of olives (ripe); quartered
2 pcs of eggs (hard boiled); sliced
1 c of celery; sliced thinly
1/2 c of pickles (dill); diced
1/4 c of pimiento; diced
1 tsp of onion; grated
1 Tbsp of mustard
1/3 c of mayonnaise
Instructions:
Combine vinegar, oil, salt, & pepper; blend thoroughly. Pour onto potatoes then gently toss them. Place inside the refrigerator till chilled.
Add eggs, olives, pickles, celery, onion, pimiento, mayonnaise, and mustard; toss them well. Serve chilled.
>> Madison Avenue Potato Salad Recipe
Cheesy Scalloped Potatoes Recipe
Ingredients:
10.75 oz of canned condensed soup (cream of mushroom)
1/2 c of milk
1/16 tsp of pepper
4 c of potatoes; sliced thinly
1/2 c of onion; sliced thinly
1 c of shredded cheese (sharp Cheddar)
1 Tbsp of butter (or margarine)
1/16 tsp of paprika
Instructions:
Combine soup, pepper, and milk; blend thoroughly. Arrange layers, alternating with potatoes, then onion, then sauce, then cheese inside a 1-1/2 quart baking dish. Dot butter on tip then sprinkle paprika.
Bake, covered, (375 degrees F) for one hr. Remove the cover and bake again for 15 mins.
>> Cheesy Scalloped Potatoes Recipe
Potato Skin Recipe
Ingredients:
1 lb of potatoes
2 pcs of eggs (large)
2 Tbsps of butter (unsalted)
1 Tbsp of parsley (flat); chopped finely
Salt (to taste)
Black pepper (to taste)
Instructions:
Boil the potatoes with skin on. Peel them then force pulp onto the sieve. Allow to cool. Combine with parsley, eggs, and butter; mix thoroughly and season salt & pepper.
Butter barquettes then fill with mixture of potato. Bake inside the oven at 375 degrees F for ten mins. Invert onto a plate them serve.
>> Burgonyakereg (Potato Crust) Recipe
New Generation Potato Salad Recipe
Ingredients:
3 lbs of potatoes (red-skinned); cut to 1/2 inch pieces
1/2 c of onions (green); sliced thinly
3/4 tsp of salt (garlic)
1/4 tsp of pepper (black, freshly ground)
1 c of yogurt (plain)
2 Tbsps of buttermilk
1 c of crumbled cheese (Blue)
Instructions:
Cook the potatoes in (boiling) water for 15 to 20 mins till softened; drain well. Combine drained potatoes, half teaspoon of salt, pepper, and onions; toss them gently.
Combine buttermilk, cheese, yogurt, and the remaining salt; stir thoroughly and add onto potatoes then toss them gently ill coated well. Cover then place inside the refrigerator for 2 hrs or till chilled thoroughly.
>> New Generation Potato Salad Recipe
Blue Cheese Potatoes Au Gratin Recipe
Ingredients:
1 c of cream (heavy)
1 c of milk (whole)
2 Tbsps of garlic; chopped finely
1/4 tsp of pepper
1/2 tsp of salt
1/8 tsp of nutmeg (ground)
2 pcs of bread slice (white); crumbled coarsely
4 pcs of potatoes (2-1/2 lbs, large); peeled and sliced to 1/4 inch thick
6 oz of cheese (Blue)
Instructions:
Combine together potatoes, milk, half of cheese, cream, and garlic; let it simmer for 5 to 7 mins while occasionally stirring.
Transfer on a buttered 8-inch square baking glass dish. Sprinkle crumbs and remaining cheese on top. Bake inside the oven at 350 degrees F for 35 to 40 mins till top turns brown and potatoes become tender.
>> Blue Cheese Potatoes Au Gratin Recipe
Bennigan’s Potato Soup Recipe
Ingredients:
1-3/4 oz of ham base
8 c of stock (chicken)
1 c of onion (yellow); diced
2 lbs of potatoes; scrubbed clean and cut to bite sizes
1-1/2 tsps of pepper (black)
2 c of milk (whole)
3 oz of margarine
3 oz of flour; sifted
3 oz of margarine
Instructions:
Combine (ham) base and stock inside a saucepan; stir thoroughly till smooth. Melt 3 ounces of margarine on another saucepan then add in the onion; saute till translucent. Add potato, pepper, and stock mixture; let it boil.
Melt 2 ounces of margarine on a pan then add in the flour; stir thoroughly till formed to roux. Once stock boils, add in roux, while whisking constantly. Let it boil again then gradually add milk.
>> Bennigan’s Potato Soup Recipe
Mr. Food’s Stuffed Baked Sweet Potatoes Recipe
Ingredients:
6 pcs of medium potatoes (sweet)
1/2 c of juice (orange)
3 Tbsps of butter (unsalted)
1 tsp of salt
10 oz of canned pineapple (crushed); drained
1/4 c of chopped pecans
Instructions:
Bake potatoes inside the oven for one hr till softened. Cut off their tops and gently scoop out their pulps onto a bowl.
Combine butter, salt, and juice; beat till fluffy. Add pineapple and stir thoroughly; stuff back onto the shells.
If preferred, sprinkle pecans on top and bake inside the oven for 15 to 20 mins till heated thoroughly.
>> Mr. Food’s Stuffed Baked Sweet Potatoes Recipe
All-Purpose Potato-Based Gravy Recipe
Ingredients:
Concentrated vegetable stock
Oil (olive)
Coarse ground pepper (black)
Coarsely-minced onion (brown)
1 c water
2 small-sized potatoes
Instructions:
Microwave potatoes for 8 mins. Transfer into blender w/ water then whirl ’til pureed. Set this aside.
Saute onions in heated skillet w/ oil. Pour pureed potato in then cook ’til wanted doneness. Season as desired.
>> All-Purpose Potato-Based Gravy Recipe
Orange & White Recipe
Ingredients:
Carrot; scrubbed clean and chopped
Potato; scrubbed clean
Butter (or yogurt)
Milk (warm)
Instructions:
Pierce the potato with the fork. Bake inside preheated oven at 450 degrees F for 45 to 60 mins till done.
Steam the carrot till tender. Combine potato with carrot then mash them with little butter and milk.
>> Orange & White Recipe
Oven-Fried Potato Latkes Recipe
Ingredients:
2 pcs of large potatoes (russet); peeled and julienned horizontally
Salt and Pepper (to taste)
1 c of sour cream (dairy)
2 Tbsps of oil
1/2 c of diced cucumbers
Instructions:
Season salt & pepper onto potatoes. Heat the oil on a non-stick skillet above moderately high heat. Cook the potatoes till tender then let them cool. Place them on a plastic wrapper then cover plastic wrapper.
Flatten them till about 1/4 to 1/8 inch thick. Take out the top plastic then cut the potatoes using a 3 inch round pastry cutter, making 16 pieces.
Gently place them on a greased cookie sheet. Place inside the oven and bake (325 degrees F) for 20-30 mins till golden.
Serve together with a tablespoon of (sour) cream with a teaspoon of cucumber dices.
>> Oven-Fried Potato Latkes Recipe
Potato Pepperoni Supper Recipe
Ingredients:
5 pcs of potatoes (large); cut to 1/8-inch thick
1/2 tsp of salt
1 pkg of shredded cheese (Mozzarella, 8 oz)
1 pc of onion (small); diced
Garlic (powder)
Basil
3-1/2 oz of packed pepperoni (sliced)
2 pcs of tomatoes (large); sliced thinly to wedges
8 oz of tomato sauce (canned)
Instructions:
Spray PAM on a (Dutch) oven. Arrange the potatoes along with onion on the base.
Cover and cook above medium-low heat for 15 to 20 mins till potatoes become tender; stir occasionally. Sprinkle cheese then add half the (tomato) sauce, then the spices.
Arrange tomatoes and pepperoni over the sauce then top the remaining (tomato) sauce. Cook, covered, till heated thoroughly.
>> Potato Pepperoni Supper Recipe
Latkes (Grated Potato Pancakes) Recipe
Ingredients:
6 pcs of potatoes (medium)
1 pc of onion (medium)
2 pcs of eggs
1/2 c of flour; sifted
1 tsp of salt
Oil (or vegetable shortening)
Instructions:
Peel then grate the potatoes on a bowl then squeeze the liquid out. Peel then grated the onion; add onto potatoes along with salt, eggs, and flour. Stir thoroughly till batter becomes smooth.
Heat little oil on a pan then drop batter, forming to 3-inched pancakes. Cook above medium heat till browned on its bottom; turn once to cook the other side. Serve warm.
>> Latkes (Grated Potato Pancakes) Recipe
Maple Glazed Sweet Potatoes Recipe
Ingredients:
1/2 c of butter (or margarine)
32 oz of potatoes (sweet); drained
1/4 c of syrup (maple)
1/2 c of salted nuts (sunflower)
Instructions:
Place the butter inside a baking glass dish then place inside the oven till melted. Turn the potatoes with butter till coated well.
Drizzle the syrup onto potatoes evenly and sprinkle nuts. Bake inside the oven at 350 degrees F for 25 to 30 mins till heated thoroughly.
Transfer on a serving plate. Serve at once.
>> Maple Glazed Sweet Potatoes Recipe
Pork Chops With Scalloped Potatoes Recipe
Ingredients:
6 pcs of pork chops (loin or rib, 3/4-inch thick)
3 Tbsps of butter (or margarine)
3 Tbsps of flour (all purpose)
1-1/2 tsps of salt
1/4 tsp of pepper
14-1/2 oz of canned broth (chicken)
2 Tbsps of oil (cooking oil)
Salt & Pepper (to taste)
6 c of potatoes; sliced thinly
1 pc of onion (medium); sliced
Paprika
Chopped parsley (fresh)
Instructions:
Melt the butter inside the saucepan then add salt, pepper, and flour; stir thoroughly. Add broth and cook while stirring constantly till boiling. Cook mixture for one min. Take out from heat then set on the side.
Cook the chops inside the skillet till browned; season salt & pepper when needed. Arrange the potatoes on a buttered 13×9x2-inch baking glass dish in one layer, add onions in a layer too.
Pour mixture of broth then place the browned chops above. Bake, covered, (350 degrees F) for one hr. Remove the cover then bake for another half hour till potatoes become tender. Sprinkle parsley and paprika.
>> Pork Chops With Scalloped Potatoes Recipe
Potato Fantasy Recipe
Ingredients:
2 Tbsps of flour
8 pcs of medium potatoes (new)
2 Tbsps of butter (unsalted)
2 Tbsps of oil (olive oil)
40 pcs of garlic cloves; chopped very finely
1/2 c of scallions; chopped
2 pcs of celery (stalks); chopped finely
1 c of mushrooms; sliced thinly
3/4 c of broth (chicken)
3 Tbsps of basil (fresh); chopped
2 tsps of honey (pure)
1-1/2 tsps of seasonings (Italian)
1/8 tsp of salt
Parsley (fresh, for garnish)
Instructions:
Brown the flour on a skillet above moderate for eight mins; stir occasionally. Set on the side. Boil the potatoes till tender, about 18 mins. Drain then submerge in (cold) water.
Cube the potatoes then set on the side. Heat the butter with oil on a skillet. Add garlic and saute it for two mins above moderate heat then add celery, mushrooms, and scallions; saute them for three mins. Add broth, honey, seasonings, salt, and basil.
Once it starts boiling, gradually add the flour, while whisking constantly. Add the potatoes then let it simmer till warmed, about 3-5 mins. Mix them well then serve (at room temperature) with parsley.
>> Potato Fantasy Recipe
Better Than Firesign Potatoes Recipe
Ingredients:
1 lb of potatoes (red); scrubbed clean
1 pc of small onion (sweet); chopped coarsely
1 pc of scallions bunch; chopped finely
Pepper (freshly ground)
Instructions:
Boil potatoes till soft, with skins on. Chop them coarsely and combine with scallions and onion. Place little water on a non-stick skillet then add potato mixture.
Grind peppers above them and cook for 15 mins while turning occasionally till slightly browned.
>> Better Than Firesign Potatoes Recipe
Polska Kielbasa Potato Soup Recipe
Ingredients:
2 cups of chopped onion
3 pieces of carrots; rinsed and chopped
1/4 cup of butter (unsalted)
3 pieces of large potatoes (baking)
6 cups of broth (chicken)
3/4 pound of Kielbasa (Polska); chopped
2 cup of milk
Instructions:
Saute carrots and onion with butter inside a (Dutch) oven till onions become softened. Add broth and potatoes; let it boil. Lower down the heat then let it simmer for 25 mins. Take out from the heat.
Transfer half the mixture on a blender; blend till pureed. Place back inside the saucepan and add sausage and milk. Cook above gentle heat until sausage has heated thoroughly.
>> Polska Kielbasa Potato Soup Recipe
Roast Garlic Mashed Potatoes Recipe
Ingredients:
8-10 pcs of garlic (cloves); peeled
1 c of oil (olive oil)
4 pcs of potatoes (russet)
2 Tbsps of butter (unsalted)
1/3 – 1/2 c of cream (heavy)
1/4 c of grated cheese (Asiago)
2 Tbsps of grated cheese (Parmigiano-reggiano)
Salt & Pepper (to taste)
Instructions:
Place oil and garlic inside a saucepan; let it simmer above very gentle heat for 30-40 mins till tender. Drain the oil and save for vinaigrettes or marinades. Place garlic inside the processor; puree and set on the side.
Prick the potatoes using the fork. Bake inside the oven at 400 degrees F for one hr till tender. Carefully peel then mash. Melt the butter with cream then add garlic puree; whisk thoroughly and add onto potatoes.
Stir thoroughly then add the cheeses; stir then season salt & pepper. Transfer onto a (gratin) dish. Bake at 400 degrees F for 12-15 mins till bubbly and browned.
>> Roast Garlic Mashed Potatoes Recipe
Bacon-Avocado Potato Salad Recipe
Ingredients:
1 Tbsp chopped cilantro
2 Tbsps chopped parsley
1/4 tsp powdered mustard
Paprika
Pepper (black)
Salt
1/4 cup vinegar cider
1/2 cup wine (white)
1 Tbsp fresh juice of lime
1/2 cup chopped onions
8 bacon slices
2 large avocados; cut into cubes
6 medium potatoes
Instructions:
Boiled unpeeled potatoes. Cube the avocados then toss w/ juice of lime. Have bacon sliced chopped into 1-inch pcs then fry them in skillet ’til crisp.
Transfer bacon onto paper-towels. Saute the onions in bacon oil ’til golden. You remove it from the pan then heat. Add paprika, pepper, salt, mustard, vinegar & wine.
Once potatoes turned tender, you peel, drain then dice them. Pour previous mixture into potatoes while they are warm, toss well.
Let it cool at room-temp. You add cilantro, parsley, bacon & avocado, Stir then chill for 1 hr or more.
>> Bacon-Avocado Potato Salad Recipe
Potato Pancakes Recipe II
Ingredients:
1 c of flour (all purpose)
2 tsps of baking powder (Calumet)
1-1/2 tsps of salt
1/2 tsp of pepper (black)
2 pcs of eggs (large)
1/4 c of melted butter (or margarine)
1 c of milk
3 c of grated potatoes
3 Tbsps of onion; chopped finely
Instructions:
Combine flour, baking powder, salt, pepper, eggs, melted butter, milk, and onion inside a mixing bowl; beat thoroughly till blended well. Add the potatoes; stir thoroughly. Drop spoonfuls of mixture onto a slightly buttered skillet; spread flat.
Cook above moderate heat till golden and crisp. Turn to cook the second side till browned. Serve warm with applesauce.
>> Potato Pancakes Recipe II
Potato Chowder Recipe
Ingredients:
4 c of potatoes; peeled and diced
1/2 c of onion; chopped finely
1 c of grated carrot
1 tsp of salt (optional)
1/4 tsp of pepper
1 Tbsp of parsley flakes (dried)
4 tsps of bouillon (low sodium, chicken)
6 c of milk (skim)
1/2 c of flour (all-purpose)
Paprika
Instructions:
Combine onion, potatoes, carrot, parsley, bouillon, salt, and pepper inside a (Dutch) oven. Cover them with enough amount of water; cook for fifteen to 20 minutes till vegetables become tender.
Combine 1-1/2 cup of milk with flour; whisk thoroughly then add onto the pan. Stir thoroughly till blended well.
Let it simmer above gentle heat for fifteen minutes till thick. Garnish paprika.
>> Potato Chowder Recipe
Char’s Hot Dog Hash Recipe
Ingredients:
6 pcs of hotdogs (red casing)
6 pcs of potatoes (medium): peeled then cubed
1 pc of medium onion (mild); chopped
1/16 tsp of salt
1/16 tsp of pepper
1/16 tsp of garlic powder
Instructions:
Parboil the cubed potatoes till slightly softened. Slice the hotdogs to chunks. Heat oil on a pan then add onion, hotdog, and soft potatoes; cook till potatoes become golden.
>> Char’s Hot Dog Hash Recipe
Stuffed Potato Recipe
Ingredients:
1-1/4 c of potatoes (Idaho)
1/2 c of chopped broccoli (steamed)
1 Tbsp of sour cream (nonfat)
1-1/2 Tbsps of shredded cheese (lowfat Cheddar)
Instructions:
Combine the flesh of potato, (sour) cream, and broccoli inside an ovenproof bowl; mix thoroughly. Sprinkle cheese on top then bake at 375 degrees F for fifteen mins.
>> Stuffed Potato Recipe
Potato Loaf Recipe
Ingredients:
3/4 c of cheese curd (nonfat Cottage Cheese)
2-1/2 c of mushrooms; chopped coarsely
1/2 c of grated cheese (Parmesan)
3/4 c of onions; sliced thinly
3 pcs of egg whites (at room temperature)
1/3 c of breadcrumbs
1/2 tsp of marjoram
1/4 tsp of salt
1/4 tsp of pepper (black)
6 pcs of potatoes (medium); peeled and shredded
Instructions:
Preheat the oven to 40 degrees F. Spray PAM on a (loaf) pan. Puree the cheese curd inside the blender for one min till smooth.
Transfer on a bowl then add Parmesan, mushrooms, onions, whites of egg, breadcrumbs, salt, pepper, and marjoram; mix them well.
Fold the potatoes into the mixture. Transfer on the prepared pan. Bake inside preheated oven for one hr and ten mins till set.
>> Potato Loaf Recipe