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
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
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 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
Caviar Potatoes Recipe
Ingredients:
7 pcs of small potatoes (new)
2-1/2 c of water (boiling)
1/2 c & 1 Tbsp of sour cream
2-1/2 tsps of caviar (black)
2-1/2 tsps of caviar (gold); drained
Instructions:
Cook the potatoes with (boiling) water, at about 15 mins till soft. Drain well and place inside the refrigerator till chilled.
Slice the potatoes to 1/4-inch crosswise. Arrange them on platters. Top 3/4 teaspoon of (sour) cream then 1/2 teaspoon of caviar on each potato slice.
>> Caviar Potatoes Recipe