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
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
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
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
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
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
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
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
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
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 & 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
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
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
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
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
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
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
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
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
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
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
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