Besy Potatoes Recipes: August 2015

Monday, August 31, 2015

Garlic Red Potatoes

Ingredients

Servings: 4
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place potatoes in an 8x8 inch baking dish.
in a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. sprinkle parmesan cheese over potatoes.
bake, covered, in preheated oven for 30 minutes. uncover and bake an additional 10 minutes, or until golden brown.

Shredded Potato Salmon Cakes

Ingredients

Servings: 12
3 medium potatoes, peeled and shredded
2 eggs
salt and pepper to taste
1 teaspoon italian seasoning
1/2 pound cooked flaked salmon
3 green onions, chopped
2 tablespoons capers, drained
1 red bell pepper, seeded and chopped
3/4 cup chopped canned banana peppers
3/4 cup sliced fresh mushrooms
3/4 cup dry bread crumbs
1 cup oil for frying, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

squeeze as much liquid from the potatoes as you can, and place in a large bowl. beat the eggs with salt, pepper, and italian seasoning, and mix with the potatoes. mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. form into about 12 patties about 3/4 inch thick.
heat 1/4 inch of oil in a large heavy skillet over medium-high heat. fry the patties for about 3 minutes per side, or until golden brown. drain on paper towels quickly before serving. try to fry all the patties at one time, otherwise the mixture becomes stiff.

Sunday, August 30, 2015

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Roasted Vegetables

Ingredients

Servings: 12
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Baked French Fries Ii

Ingredients

Servings: 4
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated parmesan cheese
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking sheet.
arrange potato strips in a single layer on the prepared baking sheet, skin sides down. spray lightly with cooking spray, and sprinkle with basil, parmesan cheese, salt and pepper.
bake 25 minutes in the preheated oven, or until golden brown.

Saturday, August 29, 2015

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Garlic Dill New Potatoes

Ingredients

Servings: 5
8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
in a small bowl, stir together the butter, dill, garlic, and salt. transfer the potatoes to a serving bowl, and pour the seasoned butter over them. toss gently until they are well-coated.

Oven Baked Sweet Potato Fries

Ingredients

Servings: 4
2 large sweet potatoes, peeled, cut into 1x3-inch wedges
3 tablespoons soybean oil (often labeled "vegetable oil")
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

position rack in upper third of oven and preheat oven to 425 degrees f. spray baking sheet with non-stick spray.
place sweet potatoes and soybean oil in large bowl, toss lightly. sprinkle with salt, pepper and paprika.
arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
bake until tender and golden brown, turning occasionally. cooking time is 18 to 24 minutes. cool 5 minutes before serving.

Carrot And Sweet Potato Tzimmes

Ingredients

Servings: 12
canola oil
2 (16 ounce) packages baby carrots
2 sweet potatoes - peeled, quartered, and cut into chunks
1 cup pitted prunes
1 3/4 cups pineapple chunks, drained (juice reserved)
1/2 cup pineapple juice from canned pineapple
1/2 cup honey
1 1/4 cups orange juice
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cornstarch

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). oil a 9x13-inch baking dish with canola oil.
bring a large pot of water to a boil, and stir in the baby carrots. reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. in a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. cover the baking dish with aluminum foil.
bake in the preheated oven until the mixture is bubbling, about 30 minutes. remove from oven, and take off the aluminum foil. mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Creamy Scalloped Potatoes

Ingredients

Servings: 6
1 (270 g) tub philadelphia savory garlic cooking creme cream cheese product
1 cup milk
1/8 teaspoon ground black pepper
3 pounds baking potatoes, peeled, very thinly sliced
2/3 cup kraft 100% grated parmesan cheese

Recipe

Preparation Time:

Ready Time:

heat oven to 350 degrees f.
whisk cooking creme, milk and pepper until well blended.
layer half each of the potatoes, cooking creme mixture and parmesan in shallow 2-l casserole dish sprayed with cooking spray. repeat layers; cover.
bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.

Vegetarian Moussaka

Ingredients

Servings: 8
1 eggplant, thinly sliced
1 tablespoon olive oil, or more as needed
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
1/2 (14.5 ounce) can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup crumbled feta cheese
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
ground black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle eggplant slices with salt and set aside for 30 minutes. rinse and pat dry.
preheat oven to 375 degrees f (190 degrees c).
heat oil in a large skillet over medium-high heat. rinse and pat eggplant dry. cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
adding more oil to skillet as needed and let it get hot. cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. cover, reduce heat to medium-low, and simmer 15 minutes.
layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
cover and bake in preheated oven for 25 minutes.
stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. season with pepper and nutmeg; stir. remove from heat, cool for 5 minutes, and stir in beaten egg.
pour sauce over vegetables and sprinkle with parmesan cheese. bake, uncovered, for another 25 to 30 minutes.

Shredded Potato Salmon Cakes

Ingredients

Servings: 12
3 medium potatoes, peeled and shredded
2 eggs
salt and pepper to taste
1 teaspoon italian seasoning
1/2 pound cooked flaked salmon
3 green onions, chopped
2 tablespoons capers, drained
1 red bell pepper, seeded and chopped
3/4 cup chopped canned banana peppers
3/4 cup sliced fresh mushrooms
3/4 cup dry bread crumbs
1 cup oil for frying, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

squeeze as much liquid from the potatoes as you can, and place in a large bowl. beat the eggs with salt, pepper, and italian seasoning, and mix with the potatoes. mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. form into about 12 patties about 3/4 inch thick.
heat 1/4 inch of oil in a large heavy skillet over medium-high heat. fry the patties for about 3 minutes per side, or until golden brown. drain on paper towels quickly before serving. try to fry all the patties at one time, otherwise the mixture becomes stiff.

Vegetarian Moussaka

Ingredients

Servings: 8
1 eggplant, thinly sliced
1 tablespoon olive oil, or more as needed
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
1/2 (14.5 ounce) can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup crumbled feta cheese
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
ground black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle eggplant slices with salt and set aside for 30 minutes. rinse and pat dry.
preheat oven to 375 degrees f (190 degrees c).
heat oil in a large skillet over medium-high heat. rinse and pat eggplant dry. cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
adding more oil to skillet as needed and let it get hot. cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. cover, reduce heat to medium-low, and simmer 15 minutes.
layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
cover and bake in preheated oven for 25 minutes.
stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. season with pepper and nutmeg; stir. remove from heat, cool for 5 minutes, and stir in beaten egg.
pour sauce over vegetables and sprinkle with parmesan cheese. bake, uncovered, for another 25 to 30 minutes.

Oven Baked Sweet Potato Fries

Ingredients

Servings: 4
2 large sweet potatoes, peeled, cut into 1x3-inch wedges
3 tablespoons soybean oil (often labeled "vegetable oil")
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

position rack in upper third of oven and preheat oven to 425 degrees f. spray baking sheet with non-stick spray.
place sweet potatoes and soybean oil in large bowl, toss lightly. sprinkle with salt, pepper and paprika.
arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
bake until tender and golden brown, turning occasionally. cooking time is 18 to 24 minutes. cool 5 minutes before serving.

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Honey Roasted Red Potatoes

Ingredients

Servings: 4
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Friday, August 28, 2015

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Roasted Vegetables

Ingredients

Servings: 12
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

The Best Mashed Potatoes

Ingredients

Servings: 12
5 pounds yukon gold potatoes
1/2 cup butter
2 cups parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a pot of salted water to a boil. add potatoes; cook until tender but still firm. drain and return to stove over low heat to dry for 1 to 2 minutes.
add butter, parmesan cheese, chives, cream cheese, garlic, salt, and pepper. use a potato masher to mash until smooth, and serve.

Baked Sweet Potato Sticks

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
bake 40 minutes in the preheated oven.

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Baked Sweet Potato Sticks

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
bake 40 minutes in the preheated oven.

Honey Roasted Red Potatoes

Ingredients

Servings: 4
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Mini Sweet Potato Pumpkin Pies

Ingredients

Servings: 6
1 egg, separated
1 egg
6 mini graham cracker pie crusts (such as keebler®)
1/2 (16 ounce) can sweet potatoes, drained and mashed
1/2 (17 ounce) can pumpkin pie filling
1 cup sugar
1/2 cup butter, softened
1/2 cup milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
6 tablespoons whipped cream, divided
6 walnut halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place the of the separated egg in a small bowl and the yolk in a large bowl. beat egg and brush the edges of each pie crust with egg . add the second whole egg to the egg yolk; whisk together.
stir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the egg and yolk. spoon mixture evenly into the pie crusts. place pies on a baking sheet.
bake in the preheated oven until middle of each pie is set, about 15 minutes. cool pies for 15 minutes.
place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.

Roasted Vegetables

Ingredients

Servings: 12
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

The Best Mashed Potatoes

Ingredients

Servings: 12
5 pounds yukon gold potatoes
1/2 cup butter
2 cups parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a pot of salted water to a boil. add potatoes; cook until tender but still firm. drain and return to stove over low heat to dry for 1 to 2 minutes.
add butter, parmesan cheese, chives, cream cheese, garlic, salt, and pepper. use a potato masher to mash until smooth, and serve.

Baked French Fries Ii

Ingredients

Servings: 4
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated parmesan cheese
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking sheet.
arrange potato strips in a single layer on the prepared baking sheet, skin sides down. spray lightly with cooking spray, and sprinkle with basil, parmesan cheese, salt and pepper.
bake 25 minutes in the preheated oven, or until golden brown.

Mini Sweet Potato Pumpkin Pies

Ingredients

Servings: 6
1 egg, separated
1 egg
6 mini graham cracker pie crusts (such as keebler®)
1/2 (16 ounce) can sweet potatoes, drained and mashed
1/2 (17 ounce) can pumpkin pie filling
1 cup sugar
1/2 cup butter, softened
1/2 cup milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
6 tablespoons whipped cream, divided
6 walnut halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place the of the separated egg in a small bowl and the yolk in a large bowl. beat egg and brush the edges of each pie crust with egg . add the second whole egg to the egg yolk; whisk together.
stir sweet potatoes, pumpkin pie filling, sugar, butter, milk, pumpkin pie spice, and vanilla extract into the egg and yolk. spoon mixture evenly into the pie crusts. place pies on a baking sheet.
bake in the preheated oven until middle of each pie is set, about 15 minutes. cool pies for 15 minutes.
place 1 tablespoon whipped cream atop each pie; gently press 1 walnut half into the whipped cream of each pie.

Roasted Vegetables

Ingredients

Servings: 12
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Caribbean Potato Curry

Ingredients

Servings: 6
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 teaspoon ground allspice
1/4 cup olive oil
1 tablespoon grated fresh ginger root
1 small onion, chopped
4 cloves garlic, minced
2 potatoes, cut into small cubes
1/2 cup chopped red bell pepper
1/2 cup chopped broccoli
1 cup chopped bok choy
1 plantains, peeled and broken into chunks
1 cup water, or as needed
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix cumin, turmeric, allspice, and curry powder together in a small bowl.
heat olive oil in a skillet over medium-low heat. cook and stir ginger and cumin mixture in the hot oil until fragrant, about 5 minutes. stir onion and garlic into the ginger mixture; cook and stir until the onion is hot, 1 to 2 minutes. potatoes; cook and stir 1 to 2 minutes. mix red bell pepper, broccoli, bok choy, and plantains into the the potato mixture. pour enough water into the skillet to reach about half-full.
cover skillet and cook the mixture at a simmer until the potatoes are tender, 20 to 25 minutes. season with salt.

Honey Roasted Red Potatoes

Ingredients

Servings: 4
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Baked French Fries Ii

Ingredients

Servings: 4
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated parmesan cheese
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking sheet.
arrange potato strips in a single layer on the prepared baking sheet, skin sides down. spray lightly with cooking spray, and sprinkle with basil, parmesan cheese, salt and pepper.
bake 25 minutes in the preheated oven, or until golden brown.

Thursday, August 27, 2015

Honey Roasted Red Potatoes

Ingredients

Servings: 4
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Applewood Smoked Bacon Mashed Stuffed Trout

Ingredients

Servings: 4
1 (4 ounce) package idahoan® applewood smoked bacon flavored mashed potatoes, dry
4 medium size trout, cleaned and rinsed
fresh ground pepper
2 tablespoons lemon thyme, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f.
divide the dry packet of applewood smoked bacon flavored mashed potatoes in half.
using half of the dry mashed, lightly dust both sides of the trout.
prepare the remaining half of the potatoes using one cup of hot water.
stuff the trout with the prepared mashed potatoes.
add pepper and sprinkle with herbs.
on stove top, add a little olive oil to a cast iron skillet and bring to medium high heat.
sear the trout on both sides, about one minute per side.
turn off the heat and place the skillet in the oven.
continue cooking the trout for 10-12 minutes or until trout is opaque and flakey.

Caribbean Potato Curry

Ingredients

Servings: 6
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 teaspoon ground allspice
1/4 cup olive oil
1 tablespoon grated fresh ginger root
1 small onion, chopped
4 cloves garlic, minced
2 potatoes, cut into small cubes
1/2 cup chopped red bell pepper
1/2 cup chopped broccoli
1 cup chopped bok choy
1 plantains, peeled and broken into chunks
1 cup water, or as needed
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix cumin, turmeric, allspice, and curry powder together in a small bowl.
heat olive oil in a skillet over medium-low heat. cook and stir ginger and cumin mixture in the hot oil until fragrant, about 5 minutes. stir onion and garlic into the ginger mixture; cook and stir until the onion is hot, 1 to 2 minutes. potatoes; cook and stir 1 to 2 minutes. mix red bell pepper, broccoli, bok choy, and plantains into the the potato mixture. pour enough water into the skillet to reach about half-full.
cover skillet and cook the mixture at a simmer until the potatoes are tender, 20 to 25 minutes. season with salt.

Baked French Fries Ii

Ingredients

Servings: 4
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated parmesan cheese
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking sheet.
arrange potato strips in a single layer on the prepared baking sheet, skin sides down. spray lightly with cooking spray, and sprinkle with basil, parmesan cheese, salt and pepper.
bake 25 minutes in the preheated oven, or until golden brown.

Honey Roasted Red Potatoes

Ingredients

Servings: 4
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Shredded Potato Salmon Cakes

Ingredients

Servings: 12
3 medium potatoes, peeled and shredded
2 eggs
salt and pepper to taste
1 teaspoon italian seasoning
1/2 pound cooked flaked salmon
3 green onions, chopped
2 tablespoons capers, drained
1 red bell pepper, seeded and chopped
3/4 cup chopped canned banana peppers
3/4 cup sliced fresh mushrooms
3/4 cup dry bread crumbs
1 cup oil for frying, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

squeeze as much liquid from the potatoes as you can, and place in a large bowl. beat the eggs with salt, pepper, and italian seasoning, and mix with the potatoes. mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. form into about 12 patties about 3/4 inch thick.
heat 1/4 inch of oil in a large heavy skillet over medium-high heat. fry the patties for about 3 minutes per side, or until golden brown. drain on paper towels quickly before serving. try to fry all the patties at one time, otherwise the mixture becomes stiff.

Baked French Fries Ii

Ingredients

Servings: 4
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated parmesan cheese
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking sheet.
arrange potato strips in a single layer on the prepared baking sheet, skin sides down. spray lightly with cooking spray, and sprinkle with basil, parmesan cheese, salt and pepper.
bake 25 minutes in the preheated oven, or until golden brown.

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Bengaladumpa Vepudu (potato Stir-fry)

Ingredients

Servings: 4
1/4 cup cooking oil
4 dried red chile peppers
1 tablespoon cumin seeds
2 teaspoons skinned split black lentils (urad dal)
1/2 teaspoon mustard seeds
1 sprig fresh curry leaves
1 pound potatoes, peeled and cubed
salt to taste
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large skillet. fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. add the curry leaves and continue cooking another 30 seconds. stir the potatoes into the mixture. season with salt. cook and stir until the potatoes are tender, about 20 minutes. sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.

Baked Sweet Potato Sticks

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
bake 40 minutes in the preheated oven.

Baked Sweet Potato Sticks

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
bake 40 minutes in the preheated oven.

Cinnamon Apple Sweet Potatoes

Ingredients

Servings: 1
6 sweet potatoes
6 large apples - peeled, cored and sliced
1 1/4 cups sugar
1/4 cup cornstarch
1 1/4 teaspoons salt
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
2 1/2 cups water
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
place the sweet potatoes into a large pot and cover with salted water. bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until just tender, 15 to 20 minutes. drain and allow to steam dry for a minute or two. peel and cut into 1/2-inch slices; layer the sweet potatoes and apples into a 9x13-inch baking dish.
meanwhile, stir together the sugar, cornstarch, salt, cinnamon, and nutmeg in a saucepan. stir in the water and butter and bring to a simmer over medium heat. cook and stir until thickened and no longer cloudy, 5 to 10 minutes. pour over the sweet potatoes.
bake in the preheated oven until the apples are very tender and the sweet potatoes are golden on top, about 1 hour.

Baked Sweet Potato Sticks

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
bake 40 minutes in the preheated oven.

Wednesday, August 26, 2015

Cinnamon Apple Sweet Potatoes

Ingredients

Servings: 1
6 sweet potatoes
6 large apples - peeled, cored and sliced
1 1/4 cups sugar
1/4 cup cornstarch
1 1/4 teaspoons salt
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
2 1/2 cups water
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
place the sweet potatoes into a large pot and cover with salted water. bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until just tender, 15 to 20 minutes. drain and allow to steam dry for a minute or two. peel and cut into 1/2-inch slices; layer the sweet potatoes and apples into a 9x13-inch baking dish.
meanwhile, stir together the sugar, cornstarch, salt, cinnamon, and nutmeg in a saucepan. stir in the water and butter and bring to a simmer over medium heat. cook and stir until thickened and no longer cloudy, 5 to 10 minutes. pour over the sweet potatoes.
bake in the preheated oven until the apples are very tender and the sweet potatoes are golden on top, about 1 hour.

Roasted Vegetables

Ingredients

Servings: 12
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Bengaladumpa Vepudu (potato Stir-fry)

Ingredients

Servings: 4
1/4 cup cooking oil
4 dried red chile peppers
1 tablespoon cumin seeds
2 teaspoons skinned split black lentils (urad dal)
1/2 teaspoon mustard seeds
1 sprig fresh curry leaves
1 pound potatoes, peeled and cubed
salt to taste
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large skillet. fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. add the curry leaves and continue cooking another 30 seconds. stir the potatoes into the mixture. season with salt. cook and stir until the potatoes are tender, about 20 minutes. sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.

Baked Sweet Potato Sticks

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
bake 40 minutes in the preheated oven.

Baked Sweet Potato Sticks

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
bake 40 minutes in the preheated oven.

Bengaladumpa Vepudu (potato Stir-fry)

Ingredients

Servings: 4
1/4 cup cooking oil
4 dried red chile peppers
1 tablespoon cumin seeds
2 teaspoons skinned split black lentils (urad dal)
1/2 teaspoon mustard seeds
1 sprig fresh curry leaves
1 pound potatoes, peeled and cubed
salt to taste
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large skillet. fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. add the curry leaves and continue cooking another 30 seconds. stir the potatoes into the mixture. season with salt. cook and stir until the potatoes are tender, about 20 minutes. sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.

Baked Sweet Potato Sticks

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
bake 40 minutes in the preheated oven.

Baked French Fries Ii

Ingredients

Servings: 4
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated parmesan cheese
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking sheet.
arrange potato strips in a single layer on the prepared baking sheet, skin sides down. spray lightly with cooking spray, and sprinkle with basil, parmesan cheese, salt and pepper.
bake 25 minutes in the preheated oven, or until golden brown.

Tuesday, August 25, 2015

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Shredded Potato Salmon Cakes

Ingredients

Servings: 12
3 medium potatoes, peeled and shredded
2 eggs
salt and pepper to taste
1 teaspoon italian seasoning
1/2 pound cooked flaked salmon
3 green onions, chopped
2 tablespoons capers, drained
1 red bell pepper, seeded and chopped
3/4 cup chopped canned banana peppers
3/4 cup sliced fresh mushrooms
3/4 cup dry bread crumbs
1 cup oil for frying, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

squeeze as much liquid from the potatoes as you can, and place in a large bowl. beat the eggs with salt, pepper, and italian seasoning, and mix with the potatoes. mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. form into about 12 patties about 3/4 inch thick.
heat 1/4 inch of oil in a large heavy skillet over medium-high heat. fry the patties for about 3 minutes per side, or until golden brown. drain on paper towels quickly before serving. try to fry all the patties at one time, otherwise the mixture becomes stiff.

Roasted Vegetables

Ingredients

Servings: 12
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 475 degrees f (245 degrees c).
in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Baked Sweet Potato Sticks

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
in a large bowl, mix olive oil and paprika. add potato sticks, and stir by hand to coat. place on the prepared baking sheet.
bake 40 minutes in the preheated oven.

Baked French Fries Ii

Ingredients

Servings: 4
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated parmesan cheese
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking sheet.
arrange potato strips in a single layer on the prepared baking sheet, skin sides down. spray lightly with cooking spray, and sprinkle with basil, parmesan cheese, salt and pepper.
bake 25 minutes in the preheated oven, or until golden brown.

Honey Roasted Red Potatoes

Ingredients

Servings: 4
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Monday, August 24, 2015

Cinnamon Scented Stuffed Sweet Potatoes

Ingredients

Servings: 6
6 medium sweet potatoes
1 cup dannon oikos plain greek nonfat yogurt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
kosher salt and cracked pepper to taste
2 tablespoons brown sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven 400 degrees f.
scrub sweet potatoes and then oven roast, skin on for 40-45 minutes or until soft to the touch. cool slightly. gently cut the top third off the sweet potatoes and scoop filing into a bowl. reserve skins if using.
mash potatoes with a fork. add yogurt and spices and mix well. spoon filling back into the skins or into 6 lightly buttered ramekins. sprinkle each with 1 tsp. brown sugar.
set to bake for 15-18 minutes or until heated through.

Grandma's Polish Perogies

Ingredients

Servings: 60
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded cheddar cheese
2 tablespoons processed cheese sauce
onion salt to taste (optional)
salt and pepper to taste

Recipe

Ready Time:

in a large bowl, stir together the flour and salt. in a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. stir the wet ingredients into the flour until well blended. cover the bowl with a towel, and let stand for 15 to 20 minutes.
place potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook until tender, about 15 minutes. drain, and mash with shredded cheese and cheese sauce while still hot. season with onion salt, salt and pepper. set aside to cool.
separate the perogie dough into two balls. roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. cut into circles using a cookie cutter, perogie cutter, or a glass. brush a little water around the edges of the circles, and spoon some filling into the center. fold the circles over into half-circles, and press to seal the edges. place perogies on a cookie sheet, and freeze. once frozen, transfer to freezer storage bags or containers.
to cook perogies: bring a large pot of lightly salted water to a boil. drop perogies in one at a time. they are done when they float to the top. do not boil too long, or they will be soggy! remove with a slotted spoon.

Addictive Sweet Potato Burritos

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
bake in the preheated oven until warmed through, about 12 minutes.

Sweet Potato Bake

Ingredients

Servings: 6
3 1/2 cups mashed sweet potatoes
1/4 cup milk
1/4 cup orange juice
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup sugar
1/2 teaspoon salt
3 tablespoons butter, softened
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
3/4 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease one 2 quart casserole dish.
in a large bowl, blend together the sweet potatoes, milk, orange juice, eggs, vanilla, sugar, salt, butter, nutmeg and cinnamon. pour into prepared casserole dish.
mix together the 1/4 cup butter, brown sugar, flour and pecans; sprinkle over sweet potato mixture.
bake at 350 degrees f (175 degrees c) for 45 minutes.

Baked French Fries Ii

Ingredients

Servings: 4
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
1/4 cup grated parmesan cheese
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking sheet.
arrange potato strips in a single layer on the prepared baking sheet, skin sides down. spray lightly with cooking spray, and sprinkle with basil, parmesan cheese, salt and pepper.
bake 25 minutes in the preheated oven, or until golden brown.

Shredded Potato Salmon Cakes

Ingredients

Servings: 12
3 medium potatoes, peeled and shredded
2 eggs
salt and pepper to taste
1 teaspoon italian seasoning
1/2 pound cooked flaked salmon
3 green onions, chopped
2 tablespoons capers, drained
1 red bell pepper, seeded and chopped
3/4 cup chopped canned banana peppers
3/4 cup sliced fresh mushrooms
3/4 cup dry bread crumbs
1 cup oil for frying, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

squeeze as much liquid from the potatoes as you can, and place in a large bowl. beat the eggs with salt, pepper, and italian seasoning, and mix with the potatoes. mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. form into about 12 patties about 3/4 inch thick.
heat 1/4 inch of oil in a large heavy skillet over medium-high heat. fry the patties for about 3 minutes per side, or until golden brown. drain on paper towels quickly before serving. try to fry all the patties at one time, otherwise the mixture becomes stiff.

Root Vegetable Bake

Ingredients

Servings: 8
1 cup cubed red potatoes
1 large yam, peeled and chopped
4 large carrots, peeled and sliced
1 large parsnip, peeled and chopped
1 jicama, peeled and chopped
2 turnips, peeled and chopped
1/4 cup minced fresh rosemary, or to taste
5 tablespoons olive oil
6 cloves garlic, minced
1 tablespoon sea salt

Recipe

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preheat oven to 400 degrees f (200 degrees c).
combine red potatoes, yam, carrots, parsnip, jicama, and turnips in a large baking dish.
mix rosemary, olive oil, garlic, and sea salt in a small bowl; pour over vegetables and toss to coat.
bake in the preheated oven until vegetables are tender, 35 to 45 minutes.

Honey Roasted Red Potatoes

Ingredients

Servings: 4
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Recipe

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preheat oven to 375 degrees f (190 degrees c). lightly coat an 11x7 inch baking dish with nonstick cooking spray.
place potatoes in a single layer in prepared dish, and top with onion. in a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
bake in the preheated 375 degrees f (190 degrees c) oven for 35 minutes or until tender, stirring halfway through the cooking time.