Potato
Leek and Potato Soup
Recipe By : "Gallery Buffet Soup Cookbook"
Serving Size : 8 Preparation Time : 1:00
Categories : Soup Or Stew
Amount Measure Ingredient -- Preparation Method
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8 each leeks, white & green part only
1 stick butter
4 medium potatoes -- peel & finely dice
1 each carrot -- thinly sliced
4 cups chicken broth -- heated
1 cup milk
salt and white pepper -- to taste
chopped parsley -- to garnish
Cut leeks in half lengthwise and then crosswise in 1 inch pieces. Simmer gently in butter for about 10 minutes. Add potatoes, carrot, chicken broth and water. Season with salt and white pepper to taste. Cook over just enough heat to keep soup at low boil for 40 minutes or until potatoes can be mashed easily against sides of pan. Let cool slightly and put through blender. Return to stove. Stir in scant cup of milk. Adjust seasonings. Garnish each serving with chopped parsley.
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20-Minute Potato Salad
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 lb quartered medium red potatoes
1/4 c sliced green onions
1 sm red or green bell pepper -- sl
1/2 c miracle whip. -- salad dressing
1 tbsp coarse ground mustard
Recipe by: Kraft ad, 92/04 Preparation Time: 2:00 Add potatoes to boiling water; cook 12 minutes or until tender. Drain.
Toss with remaining ingredients; refrigerate. Makes 6 servings.
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Brandied Sweet Potatoes
Recipe By : Chef Yusdi
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons cornstarch
1/2 teaspoon nutmeg
2 teaspoons salt
1 cup water
1/2 cup sugar
1 tablespoon lemon juice
1/3 cup brandy
6 large sweet potatoes -- cooked
miniature marshmallows
Combine cornstarch, nutmeg, salt and sugar in 1 quart saucepan, gradually stir in water. Cook until clear, stirring constantly. Stir in lemon juice and brandy. peel potatoes, cut crosswise into 1/4 to 1/2 inch thick slices. Place in buttered shallow casserole dish, cover with sauce. Cover and bake in preheated 375 degree oven for 30 minutes or until glazed, basting occasionally, sprinkle with marshmallows; boil until golden brown.
8 servings.
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Browned Onions For Mashed Potatoes
Recipe By : Chef Yusdi
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 large onions -- halved and sliced in
half moons
1 1/2 tablespoons butter
2 cups vegetable stock
2 tablespoons dry white wine or vermouth
salt and pepper to taste
Combine the onions, butter and stock in a heavy, deep skillet. Cover and bring to a boil. Reduce the heat slightly and simmer briskly for 10 minutes. Uncover. Simmer for approximately 35 - 40 minutes, stirring occasionally, until the liquid is almost gone. Cook for a few more minutes, stirring constantly. The onions will begin to stick just a bit. Keep cooking and stirring for a few minutes more, using your wooden spatula to scrape up the browned deposits that form on the bottom of the skillet. Turn the heat up a bit more and let the onions begin to burn. Not scorching - just a little gentle burning and sticking on the bottom of the skillet. Splash in the wine and boil until it is just about evaporated, stirring and scraping up the browned bits vigorously. Season with salt and pepper to taste. Remove from the heat. Serve at once over mashed potatoes. Well covered it will keep in the refrigerator for days.
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Broccoli Cheese Dog Potatoes
Recipe By : Chef Yusdi
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----janet newcomer-----
3 potatoes; large baking -- un-
halved lengthwise
1 tablespoon margarine; or butter -- melted
1 package green giant harvest fresh -- frozen cut broccoli,
-----cheese sauce-----
3/4 cup water
3 tablespoons all purpose cream sauce mix -- (next recipe)
3 hot dogs; sliced -- or 1 cup
cooked ham
4 ounces cheddar cheese -- shredded
Heat oven to 425F. Cut deep slits in crisscross pattern in flat side of potatoes (do not cut skins). Brush with margarine. Place potatoes, cut side up, in ungreased 13x9-inch baking dish. Bake for 30 to 40 minutes or until tender. Meanwhile, cook Broccoli according to package directions. Set aside; keep warm.
In same saucepan, combine water and sauce mix; blend well. Bring to a bail over medium heat, stirring frequently. Cook 1 minute, stirring constantly. Add hotdogs and cheese; stir until hot dogs are thoroughly heated and cheese is melted.
To serve, arrange brocoli on top of potatoes. Top with hot dog and cheese mixture.
MICROWAVE DIR; Pierce whole potatoes with a fork. Place on Microwave- safe roasting rack. Microwave on HIGH for 5 minutes; turn potatoes. Continue to microwave on HIGH for an additional 5 to 7 minutes or until tender. Set aside. Microwave broccoli according to package directions. In 2 cup microwave-safe bowl, combine water and sauce mix; blend well. Microwave on HIGH for 3 to 4 minutes or until mixture boils and thickens, stirring once halfway through cooking. Stir in hot dogs. Microwave on HIGH for 1 to 2 minutes or until thoroughly heated. Stir in cheese until melted. Cut potatoes in half lengthwise; mash slightly with fork. Serve as directed.
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Gujarti Style Roasted Potato Salad
Recipe By : Chef Yusdi
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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olive oil spray
2 lb new potatoes -- diced
1 tsp paprika
3 carrots -- julienned
1/4 c parsley
1/2 tbsp mustard seeds
1 tsp cumin seeds
2 tbsp extra-virgin olive oil
1/2 c stock
2 tbsp lemon juice
salt & pepper
3 tbsp pistachios -- chopped
Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a single layer. Spray potatoes with oil & sprinkle with paprika. Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in carrots & parsley. Preheat a pan over moderately high heat. Add mustard seeds, cover & cook until they begin to splutter. Add cumin seeds & cook gently for a few seconds. Remove pan from heat & add olive oil, stock & juice, whisk to mix. Pour over vegetables, season & toss to mix. Garnish with pistachios.
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Green Mountain Potato Chowder
Recipe By : Chef Yusdi
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 quarts beef broth -- preferably homemade
1 pound maine potatoes; (4 medium) -- peeled and cut
into 1/2" cubes
2 carrots -- peeled and diced
3 tomatoes -- diced
3 leeks; washed -- sliced thin
1/2 celery root (celeriac) -- diced, (optional)
3 branches parsley -- left whole
1 small bay leaf
1 teaspoon thyme
salt and pepper to taste
4 tablespoons sour cream or yogurt
-----croutons-----
4 slices pumpernickel
4 ounces 1/4" slab bacon
Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery root, parsley, bay leaf, thyme, salt and pepper. Return to boil, reduce heat, cover, and simmer for 30 minutes. Meanwhile, dice the pumpernickel and the bacon. Fry bacon in skillet until partly cooked, the add pumpernickel cubes and fry until bacon is dark and bread is crisp. Set aside.
When vegetables are tender remove parsley and bay leaf and blend in sour cream or yogurt. Adjust seasonings to taste. Simmer for another minute. Ladle chowder into serving bowls and garnish with croutons and bacon. The flavor improves with reheating, so make chowder in advance if possible. Makes 4 to 6 servings.
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Gratin Of Potatoes And Cheese
Recipe By : Chef yusdi
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 lg. cloves garlic *
4 lg. idaho potatoes **
salt & pepper to taste
2 cups grated gruyere cheese
2 pints whipping cream
* Garlic cloves should be peeled and split. ** Potatoes should be peeled and sliced paper-thin. (Slice at the last minute so that they do not darken; do not soak in cold water).
Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish with the cut sides of the garlic. Leave the garlic in the dish. Cover with a layer of potatoes. Sprinkle with some salt and freshly ground pepper and cheese. Pour some cream over the whole thing. Repeat until all the potatoes, cream, and cheese are used. Place the pan, uncovered in the oven. (Put a baking sheet underneath to catch spills.) Bake for 1 hour or more, until the top is browned and the cream has cooked down to a thick sauce. During the first 1/2 hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot, at room temperature or cold.
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Golden Potato Salad
Recipe By : Frito-Lays, Inc. 1984
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cups cooked potatoes -- diced
4 hard cooked eggs -- chopped
1 cup chopped green bell pepper
1 medium purple onion, whole -- diced
1/2 cup pickle relish
1/2 cup sliced stuffed olives
***DRESSING***
1 can Frito-Lay's cheddar cheese dip
1/2 cup sour cream
2 tablespoons mustard
3/4 teaspoon salt
1 teaspoon celery salt
cracked black pepper -- to taste
Mix first 6 ingredients in large bowl.
Blend all dressing ingredients until a nice dressing is formed, stir into potato mixture. Let salad chill for 2 or 3 hours before servings.
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Garden Potato Salad
Recipe By : Chef Yusdi
Serving Size : 16 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds red potatoes -- quartered
salt -- pepper
1/4 cup plus 2 tb olive oil
3 cloves garlic -- minced
2 ears corn
1 large tomato -- diced
1 large cucumber -- seeded and diced
1 green pepper; roasted -- seeded, diced
4 green onions -- sliced
1/3 cup white vinegar
2 tablespoons sugar
1 cup cilantro leaves
Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Let cool.
With sharp knife, remove corn kernels from cob. Toss together cooled potatoes, tomato, cucumber, green pepper, corn kernels and green onions.
Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro together in blender or food processor. Pour over vegetable mixture tossing to coat. Season to taste with salt. Chill several hours for best flavor.
Each serving contains about: 124 calories; 26 mg sodium; 0 cholesterol; 5 grams fat; 18 grams carbohydrates; 2 grams protein; 0.62 gram fiber.
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