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Mexican Smash Potatoes Recipe

Ingredients

  • 7 small potatoes
  • 1/2 pound ground beef, fried
  • salt
  • pepper
  • taco seasoning
  • cumin
  • 2 tablespoons butter, melted
  • 1 large Roma tomato, diced small
  • 1 green onion, diced fine
  • 1/2 fresh jalapeno, diced fine
  • 1 1/4 cups grated cheddar cheese
  • sour cream
  • salsa

Directions

  1. Boil potatoes until fork tender. Do not allow to get mushy.
  2. Drain and place potatoes on a baking sheet or in a cast iron fry pan that has been sprayed with none stick spray.
  3. While the potatoes are still hot smash them with a potato masher. (see photo below)
  4. Drizzle potatoes with melted butter and lightly season with salt, pepper, taco seasoning and cumin. ** you can let them sit at this point till you are ready to bake and assemble**
  5. Place oven rack in middle of oven and turn oven to broil. Broil seasoned potatoes until they get a nice crust on them but are not dark. 
  6. Remove from oven. Top with fried and seasoned (use any of the seasonings suggested in the ingredients to your liking) ground beef, tomatoes, onions and jalapenos. Top with cheese.
  7. Once again place under the broiler until the cheese is nicely melted and bubbly. 
  8. Serve with sour cream and salsa.

Recipe to feed two, but if you have more people just add more potatoes and toppings.

Clam Chowder Recipe (Red Lobster)

  Ingredients

  • 1 Quart Clam Juice
  • 1 Cup Non-Fat Dry Milk Powder
  • 2/3 Cup Flour
  • 1 14 Oz. Can Chicken Broth
  • 2 Ribs Celery — chop fine
  • 1 Tablespoon Dry Minced Onion
  • 1 10 Oz. Can Clams — minced well
  • Pn Dry Parsley Flakes
  • 2 Baked Potatoes — peeled and crumbled

Directions

  1.   In blender put clam juice, milk powder and flour, blending smooth.
  2. Pour into 2-1/2 qt saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.
  3. Turn heat to low. Stir in celery, onions, clams, parsley and potatoes.
  4. Keep on low heat up to an  hour and season with salt and pepper.
  5. Freezes well.

Thanksgiving Recipe Guide | 2017 Edition

Appetizer Recipes

Side Dishes

Main Dish Recipes

Thanksgiving Recipe Guide | 2017 Edition

Dessert Recipes

Thanksgiving Leftovers

Gnocchi alla Giordano Recipe

Ingredients

  • 2 pounds Baking potatoes
  • 1 cup All-purpose flour
  • 1 Whole egg plus
  • 1 Egg yolk — lightly beaten
  • 2 tablespoons Unsalted butter – softened
  • 1 teaspoon Salt
  • Freshly grated Parmesan – cheese
  • Tomato sauce

Directions

  1. Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.
  2. Place the potato mixture on a floured board and knead lightly; the dough will be soft. Roll the dough in 1″ thick sticks about 10″ long. Cut each roll into 3/4″ pieces.
  3. Rub each pieces of dough lightly over the coarse side of a cheese grater. In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at=

Baked Potato Soup Recipe

Ingredients

  • 1 med bulb garlic, 1/4 inch cut off top
  • 6 lg baking potatoes — rinsed and pierced
  • 4 1/2  c chicken broth
  • 1/2 tsp freshly ground pepper
  • crumbled cooked turkey bacon – optional
  • shredded lowfat cheddar cheese – optional
  • lowfat sour cream – optional
  • minced scallions – optional

Directions

  1. Heat oven to 400.  Wrap whole garlic bulb tightly in foil.  Put garlic and potatoes in oven.  Bake garlic 45 minutes or until soft when squeezed.  Remove and let cool.  Continue baking potatoes until tender when pierced, about 15 minutes.
  2. Unwrap garlic and squeeze pulp from bulb into a 4-qt pot.  Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth.  Gradually stir in chicken broth and pepper until blended.  Place over medium heat and cook until hot, stirring occasionally.  Meanwhile, cut remaining potatoes (with skin) in 3/4-inch pieces.  Stir into soup and cook until heated through.  Serve with some or all accompaniments.

Baking Cheddar Potato Skins Recipe

Ingredients

  • 4 large baking potatoes, baked
  • 3 tablespoons canola oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Directions

  1. Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.
  2. Combine oil with next five ingredients; brush over both sides of skins.
  3. Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Guinness Irish Stew Recipe

St.Patrick’s Day celebrates Ireland’s patron saint, St.Patrick. This stew was probably around long before even he was, and it’s one of my favorites because it’s not complicated, fussy, or difficult to put together.

Ingredients

  • Guinness Irish Stew4 slices bacon
  • 2 1/2 pound boneless beef chuck
  • 1 teaspoon salt
  • pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, coarsely chopped
  • 2 cloves garlic, minced
  • 1 can dark Irish beer (like Guinness)
  • 1 small can tomato paste
  • 3 carrots
  • 3 large russet potatoes, cubed
  • 1 tablespoon brown sugar
  • 2 – 3 cups beer broth

Directions

  1. In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, beer, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
  2. Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Transfer bacon into a large stew pot, reserving bacon fat in the skillet.
  3. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the beef broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of beef broth. Cover, and cook on low for 6 – 8 hours.

Make-Ahead All-Dressed Baked Potato Recipe

These taste amazing are really easy to make.  Easy to make and tasty are big wins while making a holiday meal.

Ingredients

  • 4 small baking potatoes (1 lb./450 g)
  • 1/4 cup Philadelphia Dill Cream Cheese Product
  • 1/4 cup milk
  • 1/4 cup Shredded Double Cheddar Cheese
  • 2 Tbsp. Bacon Bits

Directions

  1. Prick potatoes in several places. Microwave on HIGH 6 to 8 min. or until tender, turning over and rearranging after 3 min. Cool 5 min.
  2. Cut thin slice off top of each potato. Discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. Mash potato flesh. Add cream cheese product, milk, cheese and bacon; mix well. Spoon into potato shells; wrap individually in foil. Refrigerate up to 24 hours.
  3. Heat barbecue to medium heat. Unwrap potatoes; place on barbecue grate. Grill 15 min. or until heated through.

Mexican Smash Potatoes Recipe

Recipe to feed two, but if you have more people just add more potatoes and toppings.

Ingredients

  • 7 small potatoes
  • 1/2 pound ground beef, fried
  • salt
  • pepper
  • taco seasoning
  • cumin
  • 2 tablespoons butter, melted
  • 1 large Roma tomato, diced small
  • 1 green onion, diced fine
  • 1/2 fresh jalapeno, diced fine
  • 1 1/4 cups grated cheddar cheese
  • sour cream
  • salsa

Directions

  1. Boil potatoes until fork tender. Do not allow to get mushy.
  2. Drain and place potatoes on a baking sheet or in a cast iron fry pan that has been sprayed with none stick spray.
  3. While the potatoes are still hot smash them with a potato masher. (see photo below)
  4. Drizzle potatoes with melted butter and lightly season with salt, pepper, taco seasoning and cumin. ** you can let them sit at this point till you are ready to bake and assemble**
  5. Place oven rack in middle of oven and turn oven to broil. Broil seasoned potatoes until they get a nice crust on them but are not dark. 
  6. Remove from oven. Top with fried and seasoned (use any of the seasonings suggested in the ingredients to your liking) ground beef, tomatoes, onions and jalapenos. Top with cheese.
  7. Once again place under the broiler until the cheese is nicely melted and bubbly. 
  8. Serve with sour cream and salsa.

Chicken Pot Pie Recipe

Winters on the prairies are colder and longer than they really need to be.   To get through them, you need warm hearty foods like this Chicken Pot Pie recipe.

Ingredients

  • Chicken Pot Pie Recipe1 can Low Fat Cream of Chicken Soup
  • 2 cups (500 mL) cubed, cooked chicken
  • 1 cup (250 mL) frozen vegetable
  • 1 medium potato, diced, cooked without salt
  • 1 frozen uncooked pastry shell (9″ / 23 cm), thawed 15 minutes

Directions

  1. Combine soup,chicken,vegetables and potato; spread in empty pie plate.
  2. Top with pastry shell and press pastry against rim of pie plate. Prick crust to allow steam to escape.
  3. Bake in preheated 400°F (200°C) oven until pastry is deep golden brown – about 20 to 25 minutes.