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Sunday, May 31, 2015

Gratin Dauphinois

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • Servings: 8
  • 2 1/2 lbs boiling potatoes, such as yukon gold
  • 3 1/2 cups half-and-half
  • 2 large garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup coarsely grated gruyere

Recipe

  • 1 put a rack in middle of oven and preheat oven to 400°f generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
  • 2 peel potatoes. cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
  • 3 pour potato mixture into buttered dish, distributing potatoes evenly. sprinkle nutmeg and cheese evenly over top. bake until potatoes are tender and top is golden brown, 35 to 45 minutes. let stand for 15 minutes before serving.

Ranch Mashed Potatoes

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 6
  • 4 medium potatoes, peeled, cubed
  • ranch dressing mix
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 tablespoons butter, softened
  • 2 slices cooked bacon, crisp
  • 1/4 cup shredded onion

Recipe

  • 1 put potatoes in water in a 3 quart saucepan. bring to a boil.
  • 2 reduce heat to low and simmer 20 minutes or until potatoes are very tender, drain.
  • 3 return potatoes to saucepan, mash.
  • 4 stir in remaining ingredients.

Huevos California-style Wraps

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • 2 cups ore-ida frozen potatoes
  • 2 tablespoons butter
  • 3/4 teaspoon chili powder
  • 4 eggs
  • 1/4 cup pace brand salsa (or use your favorite, this is mine)
  • 1/4 cup sliced green onion
  • 4 (6 inch) flour tortillas, warmed

Recipe

  • 1 melt butter in a large nonstick skillet over medium heat.
  • 2 add potatoes in an even layer and cook for about 6 minutes, stirring every 2-3 minutes.
  • 3 sprinkle chili powder over potatoes and cook for another 2-3 minutes.
  • 4 in a medium bowl, whisk together eggs, salsa and green onions.
  • 5 add egg mixture to skillet and cook for 3-4 minutes or until eggs are as set as you like them/tirring occasionally.
  • 6 season with salt and pepper if desired.
  • 7 to serve, spoon about 2/3 c of potato mixture down center of each warmed tortilla and roll up lightly.
  • 8 garnish with additional salsa, sour cream and even guacamole if desired.
  • 9 don't forget to add the cooked bacon before you roll up if desired and add about 2 tablespoons of monterey jack cheese as well before rolling.

Spanish Tortilla

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 2 red peppers
  • 8 eggs
  • 3 potatoes, peeled and sliced into 3mm discs
  • 100 g feta cheese, crumbled
  • 50 g spinach, chopped
  • 25 g cheddar cheese, grated

Recipe

  • 1 prepare the red pepper. for best results you need to char and peel the pepper to give it a really soft texture. this can be done a number of ways; the best way (and most fun) is on a bbq, but under a grill on a really high heat works equally well. ensure that you keep turning the pepper once it starts to caremalise and char the skin - this takes around 10 - 15 minutes.
  • 2 once the skin has blackened, remove the pepper from the heat and allow to cool for a few minutes. once cool enough to touch, slice the pepper in half, remove the seeds and membrane, and remove the skin. finally slice the pepper into thin strips. set aside.
  • 3 prepare and cook the potatoes. peel the potatoes and slice into thin discs that are approximately 3mm thick. place the discs into a pan (i needed 2 pans) on a low heat with 1tbsp of olive oil and fry for between 15 and 25 minutes, depending on the thickness and type of potatoes. you should be able to tell when the potatoes are cooked, as they will start to go soft and may even break up a little in the pan. make sure that you keep turning the potatoes, otherwise they are likely to burn! set aside.
  • 4 break the eggs into a bowl, season and whisk together with a fork until the egg whites and yolks are completely blended. once blended, add in the potatoes, spinach and red pepper into the mixture and give it a good mix.
  • 5 preheat the grill in preparation, then heat 1 tbsp of oil in a frying pan and pour in the egg mixture. using a wooden spatula, keep going around the edges of the pan and pushing the cooked egg into the middle. after 5 minutes, the omlette should be cooked around the edges and slightly wobbly in the centre. remove the tortilla from the heat.
  • 6 crumble over the cheddar and feta cheese and place the pan under the grill for around 5-7 minutes, or until the egg is cooked through and the tortilla no longer wobbles.
  • 7 slice up the tortilla and serve luke warm with a fresh salad or in baguette.

saffron potatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1 pinch saffron
  • 1 1/4 cups hot water
  • 2 lbs medium potatoes, peeled and sliced into 1 inch pieces
  • 1/4 cup butter
  • salt & pepper

Recipe

  • 1 crumble saffron into water.
  • 2 heat butter in a skillet, then brown potatoes in 1 layer, turning over after 5 minutes.
  • 3 add water, salt,& pepper and simmer at medium, uncovered for 5 minutes.
  • 4 reduce heat to low and simmer 15-20 minutes more until water is evaporated.

Ranch Mashed Potatoes

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 6
  • 4 medium potatoes, peeled,if desired,and cut into chunks (about 2 pounds)
  • 1 envelope ranch dressing mix
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 tablespoons margarine or 2 tablespoons butter, softened
  • 2 slices bacon, crisp-cooked and crumbled or 2 tablespoons bacon bits (optional)

Recipe

  • 1 in 3-quart saucepan, cover potatoes with water.
  • 2 bring to a boil.
  • 3 reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain.
  • 4 return potatoes to saucepan; mash.
  • 5 stir in remaining ingredients.

Tatties & 'neeps Or Clapshot

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 8
  • 2 cups boiled potatoes, mashed
  • 2 cups boiled rutabagas, mashed
  • 2 tablespoons butter
  • salt & pepper
  • chopped chives (to garnish)

Recipe

  • 1 combine equal amounts of cooked mashed potatoes and rhutabegas.
  • 2 mix in half the butter.
  • 3 s& p to taste.
  • 4 turn into a hot serving dish.
  • 5 dot w/ more butter.
  • 6 sprinkle w/ more pepper.
  • 7 garnish w/ chives and serve.

Showbizz's 20-minute Sweet Potatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 2
  • 1 large sweet potato, peeled and sliced 1/2-inch thick
  • 1 large apple, peeled and sliced
  • 1/4 teaspoon cinnamon or 1/4 teaspoon pumpkin pie spice

Recipe

  • 1 arrange the sweet potato and apple slices in a steamer basket.
  • 2 sprinkle with the cinnamon or pumpkin pie spice.
  • 3 steam over boiling water for 18-20 minutes or until tender.

Spanish Tortilla

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • 4 tablespoons olive oil
  • 1 lb idaho potato, peeled and cut into 1-inch pieces
  • 1/2 cup yellow onion, peeled and diced into 1/4-inch pieces
  • 1/4 cup chorizo sausage, finely diced into 1/4-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 4 eggs, beaten

Recipe

  • 1 heat olive oil in a 9- or 10-inch skillet over medium heat. reduce heat to low and add potatoes; cook for 5 minutes. turn potatoes with a spatula. cover and cook until tender and soft, without browning, turning occasionally, about 10 minutes.
  • 2 stir in onion and chorizo and cook until onion softens, about 4 minutes. stir in salt and pepper.
  • 3 pour eggs evenly over potatoes. shake the pan, cover, and cook until eggs begin to set, 4 to 5 minutes.
  • 4 using pot holders, carefully invert tortilla onto a plate. slide tortilla back into skillet and cook until eggs are set on the bottom, about 2 minutes.
  • 5 remove from heat, and transfer to a plate. serve warm, room temperature, or cold.

Lentils And Bacon

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 2 1/4 cups lentils, washed and cleaned
  • 6 cups water
  • 1 lb thick slab bacon, cut in 1 inch pieces
  • 3 potatoes, peeled and cut into 1/2 in cubes
  • 1/2 cup vinegar
  • 1/4 cup sugar
  • salt
  • 2 tablespoons butter
  • 2 onions, chopped
  • 2 tablespoons parsley

Recipe

  • 1 combine lentils,water and bacon in a large heavy saucepan .
  • 2 bring to a boil, then reduce heat.
  • 3 cover and simmer for 45 minutes.
  • 4 add potatoes and continue to cook until lentils are tender about 15 minutes.
  • 5 stir in vinegar and sugar.
  • 6 taste and add salt if needed.
  • 7 place in serving dish and keep warm.
  • 8 melt butter in skillet ;saute onions and parsley over medium heat until onions are transparent.
  • 9 spoon over lentils.
  • 10 serve hot.

Gratin Of Potatoes And Cheese

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 2 garlic cloves, peeled and split (optional)
  • 4 large idaho potatoes
  • salt & pepper, to taste (optional)
  • 2 cups gruyere cheese or 2 cups swiss cheese, grated
  • 2 pints whipping cream

Recipe

  • 1 preheat the oven to 325 degrees f.
  • 2 rub the bottom and sides of a gratin dish or 2 quart casserole with the cut sides of the garlic, if you are using the garlic. leave the garlic in the dish, if desired, or remove it if you prefer a less garlicky taste.
  • 3 peel potatoes and slice paper-thin (slice at the last minute so that they do not darken).
  • 4 place a layer of potato slices in dish and sprinkle with some salt and freshly ground pepper and cheese (gruyere is best, but if you are on a budget you may prefer swiss.
  • 5 pour some cream over the potatoes.
  • 6 repeat layers until all the potatoes, cream, and cheese are used.
  • 7 place the pan in the oven, uncovered, with a baking sheet underneath to catch spills and bake for 1 hour or until the top is browned and the cream has cooked down to a thick sauce.
  • 8 during the first half hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while.
  • 9 serve hot.

Ranch Mashed Potatoes

Tattooed Potatoes With Rosemary

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 1/3-1/2 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • 6 small fresh rosemary (or italian parsley leaves)
  • 3 russet potatoes, unpeeled, cut in half lengthwise

Recipe

  • 1 preheat oven to 400°f.
  • 2 pour the olive oil into a medium-sized glass baking dish and add the salt and pepper. stir to combine. press a rosemary sprig or parsley leaf on the cut side of each potato half and place cut side down in the oil.
  • 3 bake until the potatoes are nicely browned, 40 to 45 minutes. while the potatoes are cooking, using a spatula, gently move them every now and then to keep them from sticking. when they are ready, remove them from pan, turning them flat side up and carefully leaving the pressed herb in place. arrange on a platter and serve immediately.
  • 4 note: a glass dish works well in this case because you can check for doneness by carefully holding the dish overhead and looking to see if the potatoes are browned.

Microwave Mashed Potatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 6 medium potatoes, peeled and quartered (about 2 pounds)
  • 1/2-3/4 cup milk
  • 1/4 cup butter
  • salt and pepper

Recipe

  • 1 rinse peeled and quartered potatoes.
  • 2 arrange potatoes in medium glass bowl.
  • 3 cover with plastic wrap.
  • 4 cook at high for 9 to 10-1/2 minutes; stir once. you can set your kitchen timer for a reminder to stir. potatoes should be tender.
  • 5 let stand, covered, for 5 minutes.
  • 6 during this 5 minute standing time, combine milk, butter, salt and pepper in a large glass bowl or 8-cup glass pyrex measuring cup.
  • 7 cook milk mixture at medium for 2 to 3 minutes or until hot.
  • 8 drain potatoes.
  • 9 add potatoes to the hot milk mixture; mash until smooth.

Tattooed Potatoes, Yummy And Sophisticated!

Ranch Mashed Potatoes

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 6
  • 4 medium potatoes
  • 1 envelope ranch dip mix
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 tablespoons butter
  • 2 slices bacon, diced or 2 tablespoons bacon bits (optional)

Recipe

  • 1 boil and mash potatoes.
  • 2 add milk, sour cream, butter, and dip mix.

Gratin Dauphinois - Inspired By Julia Child

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

  • Servings: 3
  • 1/2 unpeeled garlic clove
  • 3 -3 1/2 cups potatoes (1 pound)
  • oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated swiss cheese
  • 3/4 cup boiling milk (approx.) or 3/4 cup skim milk (approx.)

Recipe

  • 1 preheat oven to 425 degrees f and adjust oven rack to top third of oven.
  • 2 rub the baking dish with cut garlic to impart a hint of flavor. (i use a large, shallow corningware dish that i can place both on the stovetop and in the oven.).
  • 3 grease the baking dish with a bit of vegetable oil.
  • 4 slice the potatoes about 1/8 inch thick and spread half of the slices in the bottom of the dish.
  • 5 top with half of the salt, pepper, cheese and dots of butter.
  • 6 repeat with the remaining slices and topping.
  • 7 pour on the boiling milk. the amount of milk depends on the size of the baking dish and how full of potatoes it is. you just want to almost cover the potatoes with the milk.
  • 8 set the baking dish over heat (on the stove is ok if you're using corningware or the equivalent).
  • 9 when the milk starts to simmer, transfer the baking dish to the oven.
  • 10 bake 20-30 minutes until potatoes are tender, milk has been absorbed, and top is brown.

Fan Potatoes

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

  • 6 potatoes or 6 yellow potatoes, approx 2lb, peeled
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 3 tablespoons butter, melted
  • 1 teaspoon thyme, fresh

Recipe

  • 1 without cutting potatoes all the way through, cut 1/4" thick slices in potaotes.
  • 2 blend together flour, salt, pepper and paprika; roll each potato in mixture. place, uncut base down, in ovenproof dish or roasting pan. drizzle with butter and sprinkle with thyme.
  • 3 bake in 375f (190c) oven until tender, fanned out, golden and crispy, about 1 1/4 hours. to serve, drizzle with any remaining browned butter in pan.

Spanish-style Potato Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 lb russet potato
  • 2/3 cup cups mayonnaise
  • 1 teaspoon spanish smoked paprika, to taste
  • 1/3 cup finely minced yellow onion
  • 1 dash salt-free garlic powder
  • salt, to taste
  • pepper, to taste

Recipe

  • 1 wash and peel potatoes. cut up into chunks.
  • 2 bring a large pot of water to boiling and cook potatoes until fork tender.
  • 3 drain. set aside to cool briefly.
  • 4 transfer potatoes to a large serving bowl.
  • 5 combine the mayonnaise and smoked paprika. add to the potatoes.
  • 6 add the remaining ingredients and stir to combine.
  • 7 cover and chill.
  • 8 before serving, adjust seasonings if necessary and garnish with fresh parsley if desired.
  • 9 tastes better the second day.

Spanish Tortilla-cheater's Way

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 medium potatoes, peeled and thinly sliced
  • 4 large eggs, beaten
  • 1 large onion
  • 1/4 cup olive oil
  • coarse salt, to taste
  • 1/4 cup grated manchego cheese, if desired

Recipe

  • 1 in large non-stick pan, heat oil.
  • 2 cook potatoes and onions together until potatoes are tender, not brown.
  • 3 season with salt.
  • 4 add egg mixture and cook until tortilla can be lifted with spatula.
  • 5 add cheese and put pan under the grill until cheese is light brown and egg mixture is cooked on top.
  • 6 if you don't have a grill, bake in the oven until cheese is melted and brown.
  • 7 remove from grill. let stand for 10 minutes and serve.
  • 8 accompany with fresh tomato salad.

Ranch Parmasan Stuffed Potatoes #rsc

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 16 small red bliss potatoes (about 2 inches in diameter)
  • 1 cup parmesan cheese, grated
  • 1/2 cup hidden valley® original ranch® dressing
  • 1 tablespoon chopped chives
  • 2 tablespoons lemon juice

Recipe

  • 1 cover potatoes with salted water, then simmer until tender, about 15 minutes. drain potatoes and cool to room temperature, about 40 minutes.
  • 2 preheat oven to 350°f with rack in middle.
  • 3 chop chives then stir together with ranch dressing, cheese, and lemon juice.
  • 4 using a small melon-ball cutter or a teaspoon, scoop out the center of each cooled potato.
  • 5 stuff potatoes with ranch dressing and cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

Easy “baked" Potatoes

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

  • Servings: 4
  • 4 -5 russet potatoes
  • vegetable cooking spray
  • salt
  • pepper
  • 1/2 cup water

Recipe

  • 1 spray potatoes with vegetable oil spray and season with salt and pepper.
  • 2 wrap potatoes individually in foil and place in slow cooker.
  • 3 add water, cover, and cook until potatoes are tender, 6-7 hours on low or 4-5 hours on high.
  • 4 transfer potatoes to serving dish and carefully remove foil (watch for steam); discard water.
  • 5 serve.

Spinach Whipped Potatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 6 medium baking potatoes, peeled and quartered
  • 2 teaspoons salt
  • 4 ounces cream cheese (or more, to taste)
  • 4 tablespoons butter (or more, to taste)
  • 1/4 cup milk
  • 1 (14 ounce) package frozen chopped spinach, thawed and squeezed dry
  • salt and pepper

Recipe

  • 1 place peeled, quartered potatoes in a large saucepan.
  • 2 cover with cool water and add salt.
  • 3 bring to a boil over high heat.
  • 4 turn down to medium-high heat and cook until tender, about 20 minutes.
  • 5 drain potatoes well and return to saucepan.
  • 6 mash the potatoes with an electric mixer.
  • 7 add the cream cheese, butter, milk and whip with an electric mixer until smooth.
  • 8 stir in the chopped spinach, salt and pepper.

Sage And Pumpkin Mash

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 8
  • 2 kg butternut pumpkin (peeled chopped)
  • 1 potato (medium desiree peeled and chopped)
  • 1/3 cup sour cream (fat-reduced)
  • 40 g butter
  • 2 garlic cloves (peeled minced)
  • 1/4 cup sage (fresh leaves)

Recipe

  • 1 place pumpkin and potato in a large saucepan and cover with cold water and bring to the boil over high heat and then reduce heat o medium and cook for 12 to 15 minutes or until tender and then drain and return to saucepan and then add sour cream and mash until smooth.
  • 2 place a frying pan over medium heat and add butt and cook for 1 to 3 minutes or until melted and foaming and then add garlic and sage and cook for 2 to 3 minutes or until sage is crisp and butter dark and golden and then remove from heat.
  • 3 spoon mash into a bowl and top with butter mixture and serve.
  • 4 note - you could make mash ahead to the end of step 1 and then reheat gently, adding a little milk if too thick and continue recipe from step 2.

One Pan Sausage Stew

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • Servings: 2
  • 1 tablespoon oil
  • 1 lb kielbasa or 1 lb italian sausage, cut into 1/2-inch slices
  • 2 onions, cut into 6 wedges
  • 2 tablespoons all-purpose flour
  • 2 (14 1/2 ounce) cans diced tomatoes, undrained
  • 4 red potatoes, cut into 8 wedges
  • 1/2 teaspoon thyme
  • 1 bell pepper, cut into large pieces

Recipe

  • 1 heat oil thoroughly.
  • 2 add sausage and onions. cook for 5 minutes.
  • 3 add flour, mix well.
  • 4 stir in remaining ingredients, except peppers.
  • 5 bring to a boil and reduce heat to low.
  • 6 partially cover pan and simmer for at least 15 minutes, or until potatoes are almost done.
  • 7 add peppers, cook uncovered for 8 - 12 minutes.

Tattie Scones (potato Scones Or Potato Cakes)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 1/2 lb potato (weighed after being peeled)
  • 2 ounces all-purpose flour
  • 2 tablespoons butter
  • generous pinch salt

Recipe

  • 1 put the peeled and chopped potatoes in to a pot and cover them with boiling water. bring back to the boil and simmer for around twenty-five minutes until they are soft. drain them well and return them to the empty pot.
  • 2 add the butter to the potatoes and mash them thoroughly before adding the sieved flour in two or three stages, stirring well with a wooden spoon. when the mixture has come together to form a dough, cover and allow to cool.
  • 3 lightly flour a chopping board or clean surface and if making circular tattie scones as i have done, separate the dough in to three pieces before forming each in to a ball and rolling out to a thickness of approximately 1/4". if traditional shaped tattie scones are required, simply roll out the whole piece of dough and cut in to the required shapes.
  • 4 add a little vegetable oil to a non-stick frying-pan and bring it up to a medium heat before adding the tattie scones. ensure that the heat is not too high or the scones will brown on the outside while still being raw and unpalatable on the inside. the tattie scones should take around three minutes on each side to cook and nicely brown.
  • 5 when the scones are ready, they can either be eaten straight from the pan, allowed to cool and enjoyed with such as butter or jam, or even re-heated at a later time as part of perhaps a traditional scottish breakfast. they should easily keep for two or three days in an airtight container or in the refrigerator.

Tater Tots Surprise

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2 1/2 cups frozen tater tots
  • 1 cup chopped cooked ham
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 2 tablespoons vegetable oil
  • 4 eggs, beaten
  • salt and pepper

Recipe

  • 1 in a large skillet, cook potatoes, ham, onion, and green pepper in oil over medium heat for 8-10 minutes or until browned, stirring constantly while breaking up the tater tots.
  • 2 add eggs.
  • 3 cook and stir until eggs are completely set.
  • 4 season with salt and pepper.

Neil's Herbed Potatoes

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 8
  • 3 lbs red potatoes, unpeeled (small potatoes)
  • 6 tablespoons malt vinegar
  • 5 tablespoons olive oil
  • 1 1/2 tablespoons dried oregano, crumbled
  • 1 1/2 tablespoons fresh thyme, minced or 1/4 teaspoon thyme, dried and crumbled
  • 1 tablespoon pepper
  • 3/4 teaspoon salt

Recipe

  • 1 place potatoes in large pot and cover with cold water.
  • 2 until almost
  • 3 tender, about 30 minutes.
  • 4 drain and cool.
  • 5 cut potatoes crosswise into 1/2-inch-thick rounds.
  • 6 whisk remaining ingredients in large bowl to blend.
  • 7 add potatoes and toss thoroughly to coat. cover and let stand 1 hour at room temperature. prepare barbecue (medium heat). remove potatoes from marinade and place on grill; reserve marinade. cook potatoes until golden brown, turning occasionally, about 12 minutes.
  • 8 transfer to platter.
  • 9 brush with remaining marinade and serve.

Luau Sweet Potatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1 (40 ounce) can yams (the large one.)
  • 2 bananas, sliced sprinkled with
  • lemon juice
  • 1 (8 ounce) can crushed pineapple
  • 4 tablespoons melted butter
  • 2 tablespoons rum
  • 1/2 cup brown sugar, packed
  • 3 ounces chopped macadamia nuts

Recipe

  • 1 preheat oven to 350.
  • 2 place yams in an ovenproof dish and add bananas.
  • 3 combine remaining ingredients, except nuts.
  • 4 pour over yams and bananas.
  • 5 sprinkle with nuts.
  • 6 bake at 350 for 25-30 minutes until bubbly.

Grilled Potatoes And Cheese

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 4 (6 ounce) baking potatoes
  • 1 large onion, diced
  • 1/4 cup parmesan cheese, grated
  • 4 teaspoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Recipe

  • 1 peel potatoes and slice crosswise.
  • 2 tear 4 square heavy-duty foil and butter one side heavily.
  • 3 on buttered side of each square pile a sliced potato, some onion, cheese, and one teaspoon butter, salt and pepper.
  • 4 if potatoes look dry add a tablespoon of cream.
  • 5 wrap foil packet loosely around potatoes and seal with a double foil.
  • 6 grill over hot coals until potatoes are tender, about 30 minutes, turning packets to cook evenly.
  • 7 turn out a packetful of potatoes onto each dinner plate.

Ranch Mashed Potatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 5
  • 1/2 cup sour cream
  • 1 (1 ounce) packet hidden valley® original ranch® dressing and seasoning mix
  • 2 lbs russet potatoes, peeled cut into 1-inch cubes

Recipe

  • 1 place potatoes in a large pot and cover with cold water. bring to boil, then lower heat to simmer, uncovered for 10-12 minutes or until potatoes fall apart when pierced with fork.
  • 2 drain potatoes in a colander and return potatoes to the pot. mash potatoes until smooth.
  • 3 stir in ranch seasoning and sour cream. serve immediately.

Tricia's Potato Salad

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 6 -8 baking potatoes, cubed
  • 1 medium onion, chopped
  • 1/4 cup cubed sweet pickles or 1/4 cup dill pickle
  • 2 hard-boiled eggs, chopped
  • 1/2 cup celery, chopped finely
  • salt, to taste
  • pepper, to taste
  • 1/4 teaspoon dill weed
  • 1/2 cup mayonnaise
  • 1/8 cup mustard
  • bacon bits (optional)

Recipe

  • 1 boil potatoes until tender.
  • 2 mix together with remaining ingredients.
  • 3 adjust mayonnaise and mustard to taste.

Slow Cooker Yams With Coconut And Pecans

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

  • Servings: 8
  • 2 lbs yams or 2 lbs sweet potatoes, peeled and sliced 1/2 inch thick
  • 1/4 teaspoon coconut extract
  • 1/4 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted
  • 1/2 cup firmply packed light brown sugar or 1/2 cup firmly packed dark brown sugar
  • 1/4 cup sweetened flaked coconut
  • 1/4 cup broken pecans
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into pieces

Recipe

  • 1 coat the slow cooker with butter or nonstick cooking spray.
  • 2 arrange the slices of yams in overlapping layer.
  • 3 stir the extracts into the melted butter and drizzle over the yeams.
  • 4 combine the brown sugar, coconut, pecans, and cinnamon in a small bowl; sprinkle over the yams in a layer.
  • 5 dot with the cold butter.
  • 6 cover and cook on low until the yams are tender (to check for doneness pierce tiwht the tip of a knife).

Saffron Potatoes

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

  • Servings: 6
  • 2 -4 tablespoons olive oil
  • 2 spanish onions, thinly sliced
  • salt and black pepper, to taste
  • 5 garlic cloves, peeled and sliced
  • 1/2 teaspoon sweet paprika
  • 4 bay leaves
  • 1/2 tablespoon finely chopped fresh rosemary
  • 2 1/4 lbs cyprus potatoes, peeled (or 1 kg)
  • 50 saffron strands, infused in 4 tablespoons boiling water

Recipe

  • 1 set a large saucepan over a medium heat and add the olive oil. when the oil is hot, add the onion and a pinch of salt. cook the onion for five minutes, then turn down the heat to low and cook for a further 5-10 minutes, stirring occasionally, until golden and sweet in smell and taste.
  • 2 add the garlic, paprika, bay and rosemary to the saucepan, and cook for five more minutes to release their flavours.
  • 3 meanwhile, cut the potatoes in half lengthways, then cut each half into two or three long wedges, depending on the size of the potato. lightly season them with salt and pepper, then pour on the saffron infusion. toss well and leave for about five minutes before adding to the pan.
  • 4 let everything simmer gently in the saucepan, covered, stirring occasionally and scraping the bottom of the pan until the potatoes are tender, around 30 minutes.
  • 5 serve immediately.

Once-a-year Potato Bake

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 8
  • 1 kg potato (peeled)
  • cooking spray
  • 1 cup grated reduced-fat tasty cheese
  • 4 tablespoons grated parmesan cheese
  • 1 1/2 cups skim milk
  • 2 (30 g) packets cheese sauce (i use 30g continental 4 cheese sauce mix or whatever you can find)

Recipe

  • 1 preheat oven to 210°c.
  • 2 peel potatoes and slice thinly.
  • 3 place 1/2 potato slices in a baking dish that has been coated in cooking spray.
  • 4 sprinkle 1/2 the grated cheese and 1/2 the parmesan cheese over the potatoes.
  • 5 layer the remaining potatoes on this.
  • 6 in a saucepan bring milk to gentle boil and add the sauce sachets and whisk together. pour over potato.
  • 7 sprinkle remaining cheeses over the dish.
  • 8 cover with foil (spray foil with cooking spray to stop cheese sticking).
  • 9 bake for 1 hour, remove foil and cook for a further 10-15 minutes or until potato is cooked.
  • 10 if i was going to a party etc where there was an oven available i would cook for 45 minutes at home, leave the foil on whil transporting, and when at the destination i would cook for a further 15 minutes to heat up and soften potatoes, then remove the foil and brown the cheese and serve.

Spinach Twice Baked Potatoes

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 4 large baking potatoes, scrubbed well
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1/4 cup butter (more if you dare)
  • 1/4 cup sour cream
  • 1/2 cup warm milk, approximately
  • 2 cups grated cheddar cheese
  • salt and pepper
  • 1 pinch cayenne

Recipe

  • 1 cut a small slit on top of each potato, and place in a 400°f oven for 1 hour or until completely done.
  • 2 cut each potato in half, lengthwise, and scoop out into large bowl.
  • 3 place the potato shells on a baking sheet.
  • 4 squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside.
  • 5 mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
  • 6 fold in the spinach and 1/2 the cheddar cheese.
  • 7 fill potato shells with this mixture.
  • 8 top with remaining cheddar cheese.
  • 9 these potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
  • 10 bake at 350°f for about 30 minutes or until heated through and the cheese on top has melted and browned a little.

Fannie Farmer's Scalloped Potatoes

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 4 medium potatoes, peeled and sliced 1/4 inch thick
  • salt
  • fresh ground pepper
  • 3 tablespoons flour
  • 4 tablespoons butter
  • 1 1/2 cups milk

Recipe

  • 1 preheat oven to 350 degrees f (180 c).
  • 2 butter a 1 1/2 quart casserole.
  • 3 cover the bottom of the casserole with a single layer of potatoes.
  • 4 sprinkle generously with salt, pepper, flour and a few dots of butter.
  • 5 repeat until all of the potato slices are used.
  • 6 pour milk over the potato slices until the top is almost covered.
  • 7 dot with the remaining butter.
  • 8 bake for 1 hour or until the potatoes are soft.

Spanish Tortilla

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1/2 cup olive oil
  • 20 ounces potatoes, sliced about a 1/4 inch thick
  • 1 large onion, sliced
  • 1 large garlic clove, crushed
  • 6 large eggs
  • salt and pepper

Recipe

  • 1 heat the oil in a 10 inch non-stick skillet over high heat.
  • 2 then lower the heat and add the potatoes, onion, and garic, and cook for 15-20 minutes, stirring frequently, until the potatoes are tender.
  • 3 beat the eggs in a large bowl, and season generously with salt and pepper.
  • 4 using a slotted spoon, transfer the potato mixture to the bowl of eggs.
  • 5 pour off the excess oil, reserving 3-4 tbsp of it, and scrape away any crusty bits from the bottom of the pan.
  • 6 reheat the pan and add 2 tablespoons of the reserved oil.
  • 7 pour in the potato mixture, smoothing it down to make an even layer.
  • 8 cook for about 5 minutes, shaking the pan occasionally, until the bottom is set.
  • 9 shake the pan and use a spatula to loosen the sides of the tortilla.
  • 10 place a large plate over the pan, and carefully invert the tortilla onto the plate.
  • 11 add about 1 tablespoon of the reserved oil to the pan and swirl around.
  • 12 gently slide the tortilla into the pan, cooked side up, and use a spatula to tuck down the sides.
  • 13 continue cooking over medium heat for 3-5 minutes, or until set.
  • 14 remove the pan from the heat and slide the tortilla onto a serving plate.
  • 15 let it cool for at least 5 minutes before cutting.
  • 16 can serve hot, warm, or at room temperature with a salad.

Tater Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 4 hard-boiled eggs
  • 8 diced potatoes
  • 2 tablespoons mayonnaise
  • 1 teaspoon mustard
  • 2 tablespoons relish
  • tony chachere's seasoning
  • 1 dash sugar
  • olive

Recipe

  • 1 boil eggs with potatoes. mash eggs and potatoes. add mayo, mustard, relish, tony's sugar, and olives.

(potatoes With Garlic And Cheese) Pommes De Terre A L'ail

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

  • Servings: 6
  • 5 ounces streaking bacon, thickly cut
  • 2 tablespoons olive oil or 2 tablespoons corn oil
  • 2 lbs red potatoes, thinly sliced
  • salt and black pepper
  • 4 ounces grated gruyere cheese
  • 3 cloves garlic
  • 1 tablespoon chopped parsley
  • 2 tablespoons double cream

Recipe

  • 1 wipe out a heavy cast iron deep frypan (cocotte) with an oiled paper.
  • 2 cut the bacon into 1/2 inch wide strips, and over a mediium heat cook until crisp and golden coloured, then add the oil and a first layer of potatoes.
  • 3 season well with salt and pepper and cover with a layer of grated cheese.
  • 4 continue filling the dish with alternate layers of seasoned potatoes and cheese until the dish is full.
  • 5 sprinkle with finely chopped garlic and parsley.
  • 6 cover the dish and place over a low heat.
  • 7 cook for 30 minutes shaking the dish occasionally but do not stir the contents.
  • 8 when the potatoes are tender when pierced with a pointed knife, pour the cream over the surface, replace the lid and cook for a further 3 to 4 minutes.
  • 9 serve the gratin immediately either in the dish or turned out on to a heated serving dish, crusted side uppermost.

Humble Vegetable Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 2 tablespoons butter
  • 1/2 cup onion, sliced
  • 1/2 lb mushroom, sliced
  • 1 stalk broccoli, chopped
  • 2 medium potatoes, thin sliced
  • 3/4 teaspoon salt
  • pepper
  • 1/2 teaspoon dill weed
  • 2 hard-boiled eggs, chopped
  • 1/2 cup sweet pickle, chopped
  • 1 1/2 cups cheddar cheese (packed or grated)
  • 1 teaspoon caraway seed
  • 3/4 cup milk
  • paprika

Recipe

  • 1 in a large, heavy skillet, cook the onions over very low heat, in the butter until they begin to soften.
  • 2 add the mushrooms, broccoli, potato slices and salt.
  • 3 stir and cover continue cooking over med-low heat until potato slices are just tender-about 8-10 minutes.
  • 4 don't overcook, as this will cause to becoming boring!
  • 5 season the cooked vegetables with black pepper and dill, stirring to well acquaint everything with everything else.
  • 6 in a separate bowl, toss together the chopped egg, pickle, grated cheese and caraway seeds.
  • 7 spread half the cooked veggies into bottom of buttered deep dish casserole.
  • 8 sprinkle half the egg cheese mix over the vegetable layer distributing it evenly and unimaginatively.
  • 9 repeat previous step with other half of veggie mix.
  • 10 pour milk over the top of the casserole and dust with paprika.
  • 11 cover and bake 30 minutes in 350°f oven.

Saffron Potatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1/4 teaspoon saffron thread
  • 1 tablespoon hot water
  • 2 lbs potatoes, peeled and cut into large cubes
  • 2 teaspoons olive oil
  • 1 small onion, sliced
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 cup vegetable broth
  • 1 garlic clove, minced
  • 1/4 cup raisins
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh cilantro

Recipe

  • 1 soak saffron in hot water.
  • 2 cook potatoes in salted water until tender but still firm, drain and set aside.
  • 3 heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin.
  • 4 cook over low heat for 5 minutes or until onion is soft.
  • 5 add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes.
  • 6 add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened.
  • 7 stir in the parsley and cilantro.

Saturday, May 30, 2015

Tater Tot Breakfast Bake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

  • Servings: 6
  • 6 slices cooked and crumbled bacon
  • 6 large eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 2 cups grated cheddar cheese
  • 16 ounces tater tots

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 beat together eggs, milk, salt, mustard and pepper.
  • 3 grease a 9x13 baking dish. layer bacon, egg mixture and cheese.
  • 4 arrange tater tots on top.
  • 5 bake for 40 minutes or until eggs are set and tater tots are golden brown.

Slow Fried French Fries

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 2 lbs large russet potatoes
  • safflower oil or vegetable oil, for frying
  • course sea salt, to taste

Recipe

  • 1 peel 2 lb of potatoes; cut into long french-fry sticks, about 3/8 x 3/8 inches thick. rinse; shake off water.
  • 2 transfer potatoes to a large deep heavy pot, spreading potatoes so they're no more than 2 layers deep. pour in oil to cover potatoes by 1 inch. place pot over medium heat. cook for 15 minutes (oil will begin bubbling gently).
  • 3 continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25–30 minutes more. increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
  • 4 using a slotted spoon, transfer fries to paper towels to drain. season with coarse sea salt.

Neeps An'tatties

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 lb potato
  • 1 tablespoon chopped chives or 4 shallots
  • 1 lb turnips or 1 lb rutabaga
  • 1 tablespoon heated butter or 1 tablespoon heated dripping
  • salt and pepper

Recipe

  • 1 cook the vegetables separtely, drain and then mash them together, adding all the other ingredients.
  • 2 season to taste and serve very hot.

Lucky Irish Twice-baked Potato

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

  • Servings: 4
  • 2 large russet baking potatoes, scrubbed
  • 2 tablespoons butter
  • 1/4 cup sour cream or 1/4 cup plain yogurt
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 cup grated monterey jack cheese or 1 cup grated colby-monterey jack cheese
  • 1/2 cup chopped scallions or 1/2 cup chives
  • 1 ripe hass avocado, peeled, seeded, cut in chunks
  • salt and pepper, to taste
  • guacamole

Recipe

  • 1 bake whole potatoes in preheated 450*f. oven for about one hour; take potatoes out and reduce oven temperature to 350*f.
  • 2 let potatoes rest for 5 minutes, then cut in half lengthwise and scoop out potato flesh into a large bowl. reserve potato jackets.
  • 3 add butter, sour cream, milk, salt, pepper, and cheese to potato in bowl, and whip until creamy with an electric hand mixer.
  • 4 taste and adjust seasoning with additional salt and pepper.
  • 5 gently stir in scallions and avocado pieces. spoon mixture into halved potato jackets, and bake in 350*f. oven for 20 minutes.
  • 6 top each potato half with a heaping spoonful of guacamole to serve. enjoy!

Marmie's Baked Potatoe Supreme

Tater Cakes With Cheese

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 3 tablespoons butter
  • 2 teaspoons minced onions (may use instant)
  • 2 cups cold leftover mashed potatoes
  • 1 egg
  • 3/4 cup grated american cheese
  • 1 teaspoon dried dill weed
  • 1 teaspoon salt

Recipe

  • 1 i use an electric frying pan at 320°.
  • 2 melt 2 tablespoons of the butter; add onion and sauté till golden brown.
  • 3 remove onion and combine with all remaining ingredients; mix thoroughly.
  • 4 make 4 patties and using remaining 1 tablespoon of butter, fry till golden brown.

Ole ! Tater Tots Casserole

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 4 cups tater tots, frozen
  • 1 (16 ounce) can diced tomatoes
  • 1/4 teaspoon oregano, crumbled
  • 1 cup sour cream
  • 2 tablespoons milk
  • 1 (4 ounce) can green chilies, chopped and drained
  • 1/2 teaspoon salt
  • 1 cup cheddar cheese, grated

Recipe

  • 1 preheat oven to 375°f.
  • 2 put frozen tater tots into a 1 1/2-quart shallow baking dish.
  • 3 mix with tomatoes with oregano, spoon over the potatoes.
  • 4 in a small bowl, stir sour cream, milk, chiles and salt together.
  • 5 spoon over top over the tomatoes.
  • 6 sprinkle with cheese and bake 25 minutes.

Omlet Casserole In A Crock Pot

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

  • Servings: 8
  • 26 ounces frozen hash brown potatoes
  • 1 lb sausage, cooked and crumbled
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, shredded
  • 1/2 cup sun-dried tomato, julienne cut
  • 6 green onions, sliced
  • 12 eggs
  • 1/2 cup milk (or half and half)
  • salt and pepper, to taste
  • 1 pinch cayenne pepper

Recipe

  • 1 spray a 6 quart slow cooker with cooking spray or use a slow cooker liner (reynolds makes these) layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarella and parmesan cheese, 1/2 the sun dried tomatoes and green onion. repeat with the remaining half of the same ingredients.
  • 2 beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended.
  • 3 pour evenly over potato-sausage mixture.cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Think Twice - Special Cranberry Sauce & Twice Baked Sweet P

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

  • 1 cup chopped onion
  • 2 garlic cloves, pressed
  • 1 tablespoon olive oil
  • 12 ounces cranberries
  • 1 cup pomegranate juice or 1 cup cranberry juice
  • 3/4 cup sugar
  • 1/2 teaspoon ground ginger
  • 1 medium persimmons or 1 medium apple, in 1/4-inch cubes
  • 5 medium sweet potatoes
  • 1/2 cup cranberry sauce
  • 1/2 cup dried cranberries or 1/2 cup raisins, chopped
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 cup pecan pieces or 1/2 cup walnut pieces, toasted

Recipe

  • 1 cranberry sauce:.
  • 2 saute garlic and onion in oil for 2-3 minutes or until onion is soft.
  • 3 add cranberries, juice, sugar, and ginger. bring it to a boil, then reduce heat to medium-low.
  • 4 simmer uncovered 16-17 minutes, stirring occasionally, or until just thickening.
  • 5 remove from heat and add apple cubes. allow to sit a bit before serving so apples will not be too crunchy.
  • 6 potatoes:.
  • 7 preheat oven to 325.
  • 8 scrub potatoes and pierce or prick in several places.
  • 9 bake until soft, about an hour.
  • 10 cut each potato in half so that any flattened sides will remain for stabilizing.
  • 11 scoop out the insides of the potatoes, leaving 1/4" inside each shell.
  • 12 mash potatoes and mix in everything else, reserving some nuts to sprinkle on top.
  • 13 bake at 300 or 325 for 25-30 minutes or until warmed through.

Spanish Tortilla

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 1/2 cup mushroom, sliced
  • 1 cup precooked diced red potatoes
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon smoked paprika
  • 6 large eggs
  • 4 large egg whites
  • 1/2 cup shredded manchego cheese or 1/2 cup monterey jack cheese
  • 3 cups baby spinach, roughly chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper

Recipe

  • 1 heat 2 teaspoons oil in a medium nonstick skillet over medium heat. add onion and cook, stirring, until onions are translucent, 3 to 4 minutes. add the garlic and mushrooms to the onions after 2 minutes into this process.
  • 2 add potatoes, thyme and paprika and cook for 2 minutes more.
  • 3 lightly whisk eggs and egg whites in a large bowl. gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
  • 4 to flip the tortilla, run a spatula gently around the edges to loosen them. invert a large plate over the pan and turn out the tortilla onto it. slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. serve warm or cold.

Spanish Tortilla

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 6 medium potatoes, diced
  • 2 small onions, coarsely chopped
  • 1 teaspoon salt, divided use
  • 4 tablespoons sunflower oil, divided use
  • 7 eggs
  • 1/4 cup milk

Recipe

  • 1 in a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
  • 2 heat 2 tablespoons of the oil in a large non-stick frying pan.
  • 3 fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften.
  • 4 turn up the heat for another 5 minutes until golden brown.
  • 5 remove from the stove and drain off any excess oil.
  • 6 meanwhile break the eggs into a medium bowl.
  • 7 add the remaining salt and milk and whisk vigorously until frothy.
  • 8 add the potatoes and onions to the eggs and mix until fully integrated.
  • 9 clean the frying pan and return to stove.
  • 10 heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise.
  • 11 fry until golden brown, stirring occasionally until it has set.
  • 12 then turn down the heat to allow the inside to cook.
  • 13 after a few minutes turn up the heat in order to brown the tortilla.
  • 14 when it's cooked place a large plate over the frying pan and flip the tortilla onto it.
  • 15 return to the pan and fry the other side until golden brown.
  • 16 cut into wedges to serve as tapas.

(potatoes) Pommes Anna

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 2 lbs small waxy potatoes
  • 5 ounces butter
  • salt and black pepper

Recipe

  • 1 heat oven to 375 degrees.
  • 2 peel the potatoes and slice them thinly.
  • 3 (if you have one use a mandolin) thickly butter a deep charlotte mould and line the sides with potato slices placed closely to gether and attached firmly to the butter.
  • 4 cover the bottom also and sprinkle lightly with salt, freshly ground pepper and flecks of butter, cover with another layer of potatoes, seasoning and butter and so on until the tin is three-quarters full.
  • 5 cover with buttered paper and cook for 45 minutes or until tender when pierced with a sharply pointed knife.
  • 6 to serve, pass the blade of a knife around the inside of the tin, hold a heated plate over it and invert, giving a sharp tap as the plate is set down to turn out the contents.
  • 7 the inside should be soft and the outside crust crisp and golden brown.

Spanish Tortilla-ww 2 Pts (core)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 2 teaspoons extra virgin olive oil
  • 1 cup onion, finely chopped
  • 1 garlic clove, minced
  • 10 ounces potatoes, diced and cooked
  • 10 ounces spinach, trimmed, washed, cooked, chopped and squeezed dry (or one 10 oz package thawed frozen chopped spinach, squeezed dry)
  • 1 cup fat free egg substitute
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon ground nutmeg

Recipe

  • 1 place large nonstick skillet over medium heat 30 seconds.
  • 2 add oil; heat 30 seconds more.
  • 3 add onions; cook, stirring often until the pale gold, about 7 minutes.
  • 4 add garlic; cook 1 minute more.
  • 5 add potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg.
  • 6 reduce heat to low.
  • 7 cover and cook until set and browned on bottom, about 10-15 minute.
  • 8 loosen edges with knife and turn out onto warm platter, or serve directly from skillet.

Shredded Potato Baskets With Cheese And Bacon #5fix

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • 1 (20 ounce) package simply potatoes® shredded hash browns
  • 1 large egg
  • 2 -3 tablespoons flour
  • 1 (12 ounce) package shredded cheddar cheese
  • 8 ounces bacon, cooked and crumbled

Recipe

  • 1 heat oven to 375 degrees f. generously coat 2 6-compartment non-stick muffin tins with cooking spray. set aside.
  • 2 in a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". divide evenly among the prepared muffin compartments. using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
  • 3 place in oven and bake for 20-25 minutes or until just starting to brown. remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
  • 4 remove from oven and let rest for 5 minutes. to serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. release each basket and place on serving platter.

Huevos Rancheros On Potato “tortillas” #5fix

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 (8 ounce) package simply potatoes® shredded hash browns
  • 7 eggs
  • 3 tablespoons vegetable oil
  • 1/2 cup salsa
  • 1/4 cup sour cream

Recipe

  • 1 mix together simply potatoes shredded hash browns and 3 beaten eggs.
  • 2 heat 1 tablespoon of oil in a 12-inch non-stick skillet over medium heat.
  • 3 divide potato mixture into 4 equal portions.
  • 4 place 2 portions side by side in prepared skillet and flatten. cook 3 – 4 minutes until bottom is golden brown. turn and continue cooking an additional 2-3 minutes or until golden brown on both sides. remove from skillet, place on plate and cover to keep warm.
  • 5 add an additional ½ tablespoon oil to skillet and repeat process.
  • 6 add remaining 1 ½ tablespoon oil to skillet, and over medium heat fry remaining 4 eggs to taste.
  • 7 top each potato “tortilla” with 1 tablespoon sour cream and 2 tablespoons salsa and place one egg of top of each potato “tortilla.”.

Neely's Glazed Sweet Potatoes

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 4 tablespoons butter, plus
  • 1 tablespoon butter, for greasing
  • 4 medium yams or 4 medium sweet potatoes, peeled
  • 1/2 cup brown sugar
  • 3 tablespoons maple syrup
  • freshly grated nutmeg, to taste

Recipe

  • 1 preheat oven to 375 degrees f. grease a 9 by 13-inch baking dish with 1 tablespoon butter.
  • 2 cut each of the yams into 8 evenly shaped wedges. lay them out in the prepared baking dish in an even layer. melt the butter in a small saucepan over medium heat. stir in the brown sugar and allow to dissolve. mix in syrup and cook until smooth. pour the glaze over the yams and sprinkle with nutmeg.
  • 3 cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.

Spanish Tortilla (potato Omelette)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 1 lb potato, peeled
  • 1 large onion, diced
  • 1/4 cup olive oil
  • 5 eggs
  • salt

Recipe

  • 1 slice the potatoes as thin as possible and dry with a paper towel.
  • 2 sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
  • 3 meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
  • 4 pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
  • 5 slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
  • 6 cover and cook for about 5 minutes longer.
  • 7 cut into wedges and serve.

Hula Ham

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 1 slice ham, 1/2 ' thick
  • 6 slices canned pineapple (reserve juice)
  • 12 pieces canned sweet potatoes
  • 2 tablespoons butter
  • 1 1/4 cups pineapple juice

Recipe

  • 1 put ham slice on the bottom of an ovenproof casserole dish.
  • 2 overlap slices of pineapple on top of ham.
  • 3 tuck pieces of sweet potato in and around pineapple and ham.
  • 4 dot everything with butter and pour in juice.
  • 5 cover and bake 40 minutes at 350.
  • 6 ten minutes before it's done, remove cover and let contents brown, but don't let dry out.

Marks Twice Baked Potatoes

Ingredients

  • Servings: 4
  • 4 medium baking potatoes
  • 4 ounces cream or 4 ounces cottage cheese
  • 1 celery rib, mince fine
  • 3 tablespoons butter
  • 1 dash garlic salt
  • 1 dash salt
  • 4 ounces sharp cheddar cheese
  • 1 small onion, mince fine
  • 3 tablespoons parmesan cheese
  • 3 slices crisp bacon
  • 1 dash black pepper
  • 1 teaspoon paprika

Recipe

  • 1 bake potatoes until slightly softened or microwave 12 minutes.
  • 2 slice in two lengthwise. mix shredded cheese and remaining ingredients together in a mixing bowl, reserving 1 tablespoon of parmesan and the paprika.
  • 3 scoop out potatoes and put hot scoops in with cheese mixture. cut in well with a knife until well blended.
  • 4 fill potato shells with mixture, top with remaining parmesan and paprika.
  • 5 place in a well greased casserole dish and bake at 350 for 30 minutes or until browned.
  • 6 mmmmm mmmmm----- recipe via meal-master (tm) v8.06

P.e.i. Potato Pudding

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 2 cups coarsely shredded raw potatoes
  • 1 cup thinly sliced raw onion
  • 1 cup coarsely grated carrot
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon savory (marjoram can be substituted)
  • 2 tablespoons cream
  • 2 tablespoons butter

Recipe

  • 1 preheat oven to 350f; generously butter a medium-sized casserole dish and set aside.
  • 2 in a mixing bowl, combine potatoes, onions, carrots, salt, pepper and savory; stir in the cream.
  • 3 place in prepared casserole dish and dot top with butter.
  • 4 bake, covered, for 45 minutes; uncover and bake for an additional 15 minutes or until a golden crust has formed.

Grated Potato And Blue Cheese Casserole

Total Time: 1 hr 50 mins Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ingredients

  • Servings: 6
  • 2 teaspoons butter or 2 teaspoons margarine
  • 1 1/2 cups finely chopped red onions
  • 8 ounces neufchatel cheese, softened
  • 1/4 cup finely crumbled domestic blue cheese (1/4 to 1/3)
  • 3/4 cup heavy cream
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme leaves, crushed
  • 1/2 teaspoon salt
  • 2 lbs baking potatoes (about 4 medium)
  • fresh thyme sprig (for garnish)
  • red pearl onion, cut in wedges (for garnish)

Recipe

  • 1 preheat oven to 350°f.
  • 2 grease 11 x 7-inch baking dish; set aside.
  • 3 melt butter in large skillet over medium heat; add onions.
  • 4 cook and stir about 5 minutes or until onions are softened and translucent.
  • 5 remove from heat; set aside to cool in small bowl.
  • 6 beat neufchatel cheese in large bowl with electric mixer a medium speed until fluffy.
  • 7 add blue cheese; beat until blended beat in cream, thyme and salt at low speed until mixture is fairly smooth.
  • 8 (there will be some small lumps.) add cooled onions; beat until blended.
  • 9 setaside.
  • 10 peel potatoes, then grate 1 potato into cheese mixture with large-holed section of metal grater.
  • 11 fold into cheese mixture with rubber spatula (this prevents potato from turning brown).
  • 12 repeat with remaining potatoes, 1 at a time.
  • 13 pour mixture into prepared baking dish; cover with foil.
  • 14 bake 45 minutes.
  • 15 uncover; bake 15 to 20 minutes more until crisp around edges.
  • 16 turn oven to broil.
  • 17 broil casserole, 6 inches from heat, 3 to 5 minutes until top is golden brown.
  • 18 remove from oven; let stand 5 minutes before serving.
  • 19 garnish, if desired.

P-a-c-t Frittata (potato-asparagus-carrot-tomato)

Total Time: 1 hr 5 mins Preparation Time: 50 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 9 eggs
  • 1/3 cup parmesan cheese
  • 4 -5 chopped basil leaves or 1 1/2 teaspoons dried basil
  • 1 -1 1/2 teaspoon oregano
  • 1/2-1 teaspoon cayenne pepper
  • salt and pepper
  • 6 asparagus spears
  • 2 carrots
  • 5 tablespoons olive oil
  • 4 tablespoons butter
  • 1/2 cup thinly sliced onion
  • 1 clove garlic, minced
  • 1/2 cup bell pepper, red or green (diced)
  • 1 1/2 lbs red potatoes, sliced thin
  • 2 tablespoons minced chives
  • 1 cup ricotta cheese
  • 2 tomatoes, sliced

Recipe

  • 1 in small mixing bowl, beat eggs, parmesan, basil and oregano.
  • 2 season with salt and cayenne pepper to your taste, set aside.
  • 3 cook asparagus and carrots in boiling water until tender crisp, about 5 minutes.
  • 4 dice and set aside.
  • 5 in medium skillet, heat 3 tbs olive oil over medium heat.
  • 6 add onion, cover and cook on low til limp, about 10 miuntes.
  • 7 remove lid, turn to medium and add garlic.
  • 8 cook and stir until golden in color, about 5 minutes.
  • 9 add bell pepper and stir until tender about 5 minutes.
  • 10 remove from skillet with slotted spoon and mix with carrots and asparagus.
  • 11 season with salt and pepper to your taste.
  • 12 preheat oven to 350.
  • 13 combine in 12 inch skillet, preferably cast iron and must be overproof, 2 tbs olive oil and 3 tbs butter.
  • 14 heat over medium heat til hot.
  • 15 add sliced potatoes in layers, overlapping if necessary.
  • 16 reduce to medium low and season with salt and pepper to your taste.
  • 17 cover and cook until potatoes are golden on the bottom at least 15-20 minutes-- patience.
  • 18 carefully turn potatoes in the pan until the browned one are on top adding the remaining butter.
  • 19 cook for about 5-8 more minutes over medium heat tll the bottom is golden also.
  • 20 spread ricotta cheese over the potatoes.
  • 21 sprinkle the onion-asparagus-carrot mixture over the ricotta.
  • 22 arrange sliced tomatoes over the other veggies.
  • 23 pour egg mixture over the top.
  • 24 place skillet in oven and bake about 15 minutes until eggs are set.
  • 25 carefully invert frittata on large platter.
  • 26 sprinkle with chives.
  • 27 cut into wedges and serve immediately.

Grated Potatoes #5fix

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 (20 ounce) package simply potatoes® shredded hash browns
  • 1 onion
  • 1/2 cup butter
  • salt
  • pepper

Recipe

  • 1 preheat oven to 350 degrees. spray a casserole dish with nonstick spray. dice onion. cut butter into thin pats.
  • 2 layer a thin layer of potatoes, pats of butter, onion, salt and pepper. continue to layer in this fashion until all ingredients are used up, making sure the last layer has butter, salt and pepper on the top.
  • 3 bake at 350 degrees for about an hour or until top of the potatoes are slightly crisp. serve.

Peanut Butter Blondies With A Sweet Secret!

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • cooking spray
  • 6 tablespoons unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup sweet potato, pureed
  • 1/2 cup carrot, pureed
  • 3/4 cup creamy peanut butter (plus extra for icing)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1/2 teaspoon salt
  • 3/4 cup oat bran
  • 1 cup unbleached all-purpose flour
  • powdered sugar (optional)

Recipe

  • 1 note: carrot & sweet potato purees can be used interchangeably; use one or the other, or both, as long as it totals 1 cup.
  • 2 preheat oven to 325. spray bottom, not the sides, of a 9x13 pan.
  • 3 in a saucepan over medium heat, melt the butter and brown sugar. remove from heat and allow mixture to cool for a bit.
  • 4 whisk the puree, peanut butter, vanilla, eggs & salt. add the oat bran and flour. mix until just combined then pour into prepared baking pan.
  • 5 bake for 30-33 minutes, until a tooth pick comes out clean. allow to cool completely in pan. frost with peanut butter or dust with powdered sugar.

Savoury Potato And Pumpkin Pudding

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 1 garlic clove, sliced
  • 1 1/2 lbs pumpkin flesh, cut into 3/4 inch chunks
  • 12 ounces potatoes
  • 2 tablespoons butter
  • 1/2 cup ricotta cheese
  • 2/3 cup parmesan cheese, grated
  • 1/4 teaspoon nutmeg, grated
  • 3 large eggs, separated
  • salt & freshly ground black pepper
  • fresh parsley, chopped for garnish

Recipe

  • 1 preheat the oven to 400°f grease a 7 1/2 cup shallow, oval baking dish.
  • 2 heat the oil in a large shallow pan. add the garlic and pumpkin and cook, stirring often, to prevent sticking, for 15-20 minutes or until the pumpkin is tender. meanwhile, cook the potatoes in boiling salted water for 20 minutes until tender. drain, leave until cool enough to handle, then peel off the skins. place the potatoes and the pumpkin in a large bowl and mash well with the butter.
  • 3 mash the ricotta with a fork until smooth and add to the potato mixture, mixing well.
  • 4 stir in the parmesan. nutmeg and plenty of seasonings into the the potato mixture-it should be smooth and creamy.
  • 5 add the egg yolks, one at a time until mixed throughly.
  • 6 whisk the egg whites with an electric mixer until they form stiff peaks, then fold gently into the potato mixture.
  • 7 spoon into the prepared baking dish and bake for 30 minutes until golden and firm.
  • 8 serve hot, garnished with the fresh chopped parsley.

Ranch Dressing And Dip Mix In A Jar

Total Time: 8 mins Preparation Time: 8 mins

Ingredients

  • Servings: 1
  • 1 1/2 tablespoons dried parsley
  • 1 tablespoon salt
  • 1/4 cup saltine crackers, finely crushed (about 7-8)
  • 1/2 tablespoon dried chives
  • 1/4 tablespoon dried oregano
  • 1/4 tablespoon dried tarragon
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon lemon pepper
  • 1/2 teaspoon dried dill weed
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 tablespoon ranch dressing mix
  • 2 tablespoons ranch dressing mix
  • 1 cup mayonnaise
  • 1 cup sour cream

Recipe

  • 1 mix:.
  • 2 combine all of the ingredients and store in an airtight container.
  • 3 makes 1/4 cup.
  • 4 dressing:.
  • 5 whisk all of the ingredients together. refrigerate one hour before serving.
  • 6 makes 1 cup.
  • 7 dip:.
  • 8 combine and chill 2 hours before serving. serve with raw vegetables, assorted chips, or as a topping for baked potatoes or steamed vegetables.
  • 9 makes 2 cups.

Gratin Dauphinois

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • potato
  • cream
  • milk
  • peppercorn
  • salt

Recipe

  • 1 first you'll need a potatoe slicer, otherwise, you'll spend forever thinly slicing potatoes for this dish.
  • 2 next you'll need a good deep'ish glass bowl that is oven friendly to cook it in.
  • 3 i generally heat up the oven at 150c degrees for this dish, although with experience you can choose your own setting.
  • 4 slice potatoes and layer in dish, adding the odd peppercorn, again according to taste.
  • 5 cover them with 1 half double cream (works best) and 1 half milk add the salt into the mix.
  • 6 then put in oven and leave for roughly 45mins-1hour.
  • 7 when adding the milk/cream mix, just cover the potatoes, make sure that they're not floating too much, otherwise, it takes longer to cook.
  • 8 this is the original french recipe, i learnt this when i was working in a restaurant in the south of france when i was 14years old.
  • 9 other people have been known to add a dash of nutmeg, even an egg to the milk/cream mix and even add grated cheese to to the top, but generally it all depends on taste.

Gratin Dauphinois (cheese / Cream Potatoes)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 3 lbs waxy potatoes
  • 1/2 pint milk
  • salt and pepper
  • grated nutmeg
  • 3 ounces butter
  • 1/2 pint double cream
  • 1 garlic clove
  • 5 ounces grated gruyere cheese

Recipe

  • 1 heat the oven to 325 degrees.
  • 2 peel the potatoes, wipe clean with a damp cloth and cut them into thin slices.
  • 3 do not wash or soak them in water as this would remove the starch essential to the correct consistency of the dish.
  • 4 pour the milk into a large saucepan, season with salt, freshly ground pepper and nutmeg to taste and add the butter cut into small pieces.
  • 5 place over a medium heat, beat with a birch (wire) whisk and bring slowly to boiling point, add the potatoes and the cream gradually, reduce the heat and simmer very slowly for 10 minutes, stirring frequently.
  • 6 rub a large gratin dish with the cut clove of garlic, butter it generously and pour in the potato mixture.
  • 7 scatter the cheese on top and bake very slowly for 1 1/2 hours until a crisp brown crust has formed.
  • 8 serve immediately.