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
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
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
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
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