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
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
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
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
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
\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
Potato & Broccoli Supreme Recipe
Ingredients:
3 c of hot potatoes (mashed)
3 oz of softened cream cheese
1 pc of egg (large)
2 Tbsps of margarine
Salt & Pepper (to taste)
2.8 oz of canned onions (french fried)
20 oz of broccoli (frozen); cooked then drained
1 c of shredded cheese (Cheddar)
Instructions:
Combine mashed potatoes, cream cheese, egg, and margarine; whip thoroughly till smooth then season salt & pepper. Add half of onions and stir gently. Spread onto the sides and base of buttered 8×12-inch baking pan, forming the shell.
Place inside the oven and bake 350 degrees F for 25 to 30 mins. Arrange broccoli over the shell and sprinkle the rest of onions and cheese. Bake for another 5 mins.
>> Potato & Broccoli Supreme Recipe