newport clam chowder

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 1/2 large onions, chopped
• 3/4 cup all-purpose flour
• 1 quart shucked clams, with liquid
• 6 (8 ounce) jars clam juice
• 1 pound boiling potatoes, peeled and chopped
• 3 cups half-and-half cream
• salt and pepper to taste
• 1/2 teaspoon chopped fresh dill weed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• melt butter in a large kettle or stock pot over medium heat. add onions and saute until clear. stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. set aside to cool.
• in a separate pot, bring clams and clam juice to a boil. reduce heat and simmer for 15 minutes.
• in a small saucepan, cover peeled potatoes with water. bring to a boil and cook until potatoes are tender, about 15 minutes. drain and set aside.
• slowly pour hot clam stock into butter/flour mixture while stirring constantly. continue stirring and slowly bring to a boil. reduce heat and add cooked potatoes. mix in half and half, salt and pepper and chopped dill. heat through but do not boil.

stacy's half cup sweet potato casserole

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick cooking oats
• 1 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 1 (40 ounce) can cut yams, drained
• 1/2 cup whole berry cranberry sauce, drained
• 1 cup mini marshmallows

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• mix the flour, brown sugar, oats, and cinnamon together in a bowl; cut the butter into the mixture until crumbled.
• combine the yams and cranberries in a larger bowl. stir 1 cup of the flour mixture into the yams and cranberries; pour the mixture into the bottom of an 8-inch square baking dish and top with the remaining flour mixture.
• bake in the preheated oven for 25 minutes; top with the marshmallows and return to the oven until the marshmallows are browned, about 10 minutes more.

Tasty Sweet Potatoes

Ingredients

• Servings: 5
• 5 sweet potatoes, sliced
• 1/2 cup orange juice
• 1/4 cup raisins

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• evenly arrange the sweet potato slices in the baking dish. pour the juice over the potatoes. sprinkle on the raisins.
• bake in preheated oven 45 minutes, or until the potatoes are tender.

oven roasted potatoes

Ingredients

• Servings: 4
• 1/8 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 4 large potatoes, peeled and cubed

Recipe

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


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. stir in potatoes until evenly coated. place potatoes in a single layer on a roasting pan or baking sheet.
• roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

newport clam chowder

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 1/2 large onions, chopped
• 3/4 cup all-purpose flour
• 1 quart shucked clams, with liquid
• 6 (8 ounce) jars clam juice
• 1 pound boiling potatoes, peeled and chopped
• 3 cups half-and-half cream
• salt and pepper to taste
• 1/2 teaspoon chopped fresh dill weed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• melt butter in a large kettle or stock pot over medium heat. add onions and saute until clear. stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. set aside to cool.
• in a separate pot, bring clams and clam juice to a boil. reduce heat and simmer for 15 minutes.
• in a small saucepan, cover peeled potatoes with water. bring to a boil and cook until potatoes are tender, about 15 minutes. drain and set aside.
• slowly pour hot clam stock into butter/flour mixture while stirring constantly. continue stirring and slowly bring to a boil. reduce heat and add cooked potatoes. mix in half and half, salt and pepper and chopped dill. heat through but do not boil.

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: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• 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.

hash brown quiche

Ingredients

• Servings: 1
• 3 cups shredded hash brown potatoes
• 1/3 cup butter, melted
• seasoning salt to taste
• 1 cup diced cooked ham
• 1/4 cup chopped onion
• 1 cup shredded cheddar cheese
• 2 eggs
• 1/2 cup milk
• salt and pepper to taste

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• press hash browns the bottom and sides of a 9 inch pie dish. drizzle with melted butter, and sprinkle with seasoning salt. bake in preheated oven for 20 minutes, or until beginning to brown.
• in a small bowl, combine ham, onion and shredded cheese. in a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. when crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
• reduce oven temperature to 350 degrees f (175 degrees c.) bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

gourmet sweet potato classic

Ingredients

• Servings: 8
• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. cool slightly, peel, and mash.
• in a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. transfer to the prepared baking dish.
• in a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. mix with a pastry blender or your fingers to the consistency of course meal. sprinkle over the sweet potato mixture.
• bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

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: 25 mins Cook Time: 6 mins Ready Time: 31 mins


• 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.

Mom's Tzimus

Ingredients

• Servings: 6
• 12 ounces pitted prunes
• 2 large potatoes, peeled and cut into chunks
• 3 carrots, peeled and sliced into rounds
• 1 1/2 teaspoons lemon juice
• 1/2 cup sugar
• 2 tablespoons matzo meal (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• place the prunes in a large saucepan, and add water to barely cover while you peel and cut the potatoes and carrots. add the potatoes, carrots, lemon juice, and sugar to the water, bring to a boil, and lower heat. simmer the mixture until the carrots are very tender and the mixture is thick, about 1 hour, stirring every 20 minutes.
• if a thicker tzimus is desired, stir in the matzo meal and simmer an additional 30 minutes.

sausage casserole

Ingredients

• Servings: 12
• 1 pound sage flavored breakfast sausage
• 3 cups shredded potatoes, drained and pressed
• 1/4 cup butter, melted
• 12 ounces mild cheddar cheese, shredded
• 1/2 cup onion, shredded
• 1 (16 ounce) container small curd cottage cheese
• 6 jumbo eggs

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch square baking dish.
• place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside.
• in the prepared baking dish, stir together the shredded potatoes and butter. line the bottom and sides of the baking dish with the mixture. in a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs. pour over the potato mixture.
• bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. let cool for 5 minutes before serving.

oven roasted potatoes

Ingredients

• Servings: 4
• 1/8 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 4 large potatoes, peeled and cubed

Recipe

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


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. stir in potatoes until evenly coated. place potatoes in a single layer on a roasting pan or baking sheet.
• roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

gourmet sweet potato classic

Ingredients

• Servings: 8
• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. cool slightly, peel, and mash.
• in a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. transfer to the prepared baking dish.
• in a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. mix with a pastry blender or your fingers to the consistency of course meal. sprinkle over the sweet potato mixture.
• bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Double Cheesy Au Gratin Potatoes

Ingredients

• Servings: 8
• 4 large baking potatoes, peeled and sliced thin
• 1 quart heavy cream
• 1/2 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2 quart baking dish.
• layer potato slices in prepared baking dish. pour cream over potatoes; sprinkle with parmesan cheese. season potatoes with salt and pepper.
• bake in preheated oven until potatoes are soft, about 1 hour. remove from oven; gently stir potatoes. sprinkle with the cheddar cheese; cover and let rest until cheese is melted, about 5 minutes.

Sweet Potato Pie From The Lactaid® Brand

Ingredients

• Servings: 16
• 2 (9 inch) prepared pie crusts
• 2 cups mashed sweet potatoes
• 1 cup sugar
• 3 eggs, separated
• 1/2 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice
• 1/2 cup melted butter
• 1 cup lactaid® fat free milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f.
• puree mashed sweet potatoes, sugar and egg yolks together in a food processor or blender until smooth. pour into a large mixing bowl. add cinnamon, nutmeg, salt, vanilla, lemon juice, melted butter and lactaid® fat free milk. mix well. in separate bowl, whip egg whites using an electric mixer until soft peaks form. whisk egg whites into pie filling. pour filling into prepared pie crusts.
• bake pies in middle of the oven for 60-70 minutes or until the center of the pie is lightly firm to the touch. cool pie on wire rack.

gourmet sweet potato classic

Ingredients

• Servings: 8
• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. cool slightly, peel, and mash.
• in a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. transfer to the prepared baking dish.
• in a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. mix with a pastry blender or your fingers to the consistency of course meal. sprinkle over the sweet potato mixture.
• bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

sausage casserole

Ingredients

• Servings: 12
• 1 pound sage flavored breakfast sausage
• 3 cups shredded potatoes, drained and pressed
• 1/4 cup butter, melted
• 12 ounces mild cheddar cheese, shredded
• 1/2 cup onion, shredded
• 1 (16 ounce) container small curd cottage cheese
• 6 jumbo eggs

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch square baking dish.
• place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside.
• in the prepared baking dish, stir together the shredded potatoes and butter. line the bottom and sides of the baking dish with the mixture. in a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs. pour over the potato mixture.
• bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. let cool for 5 minutes before serving.

curried cumin potatoes

Ingredients

• Servings: 8
• 2 pounds new potatoes, cut into 1/4 inch thick pieces
• 2 tablespoons olive oil
• 2 tablespoons cumin seed
• 2 teaspoons ground turmeric
• 2 teaspoons curry powder
• 2 teaspoons coarse sea salt
• 1 teaspoon ground black pepper
• 3 tablespoons chopped fresh cilantro

Recipe

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


• place whole potatoes into a saucepan with water to cover. bring to a boil, and cook until just tender. drain, and cut potatoes into quarters. set aside to keep warm.
• heat oil in a large saute pan over medium-high heat. saute the cumin, turmeric, and curry powder for 1 minute. add potatoes, and saute until toasted. toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Israeli Moroccan Couscous

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cups vegetable broth
• 2 carrots, peeled and julienned
• 2 turnips, peeled and julienned
• 1 sweet potato, julienned
• 1 zucchini, julienned
• 1 red bell pepper, julienned
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can tomato sauce
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 pinch saffron
• 1 pinch curry powder
• 2 cups uncooked couscous

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large pot over medium-high heat; saute onion until golden. pour in vegetable broth and bring to a boil. stir in carrots, turnips and sweet potato. reduce heat to medium and simmer 15 minutes.
• reduce heat to low and add zucchini and red bell pepper. simmer for 20 minutes.
• stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. simmer until heated through.
• meanwhile, bring 2 1/2 cups water to a boil. stir in couscous, cover and remove from heat. let stand 5 to 7 minutes. fluff with a fork and serve with vegetables on top.

Avocado Stuffed Yams

Ingredients

• Servings: 4
• 4 (8 ounce) yams
• 1 medium red bell pepper, seeded and diced
• 2 avocados - peeled, pitted, and mashed
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 green onions, sliced
• 1/2 teaspoon ground cumin
• 3 tablespoons lime juice
• salt and ground black pepper to taste
• 1 cup shredded cheddar cheese

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). place yams on a baking sheet.
• bake yams for 40 minutes, or until tender, turning occasionally. set aside.
• in a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
• cut yams in half lengthwise, and fluff the centers with a fork. top with the avocado stuffing. season with salt and pepper, and top with shredded cheddar cheese.

Gourmet Sweet Potato Souffle

Ingredients

• Servings: 16
• 3 1/2 pounds sweet potatoes, peeled and diced
• 1 tablespoon sugar
• 1/2 cup butter, melted
• 3/4 cup sugar
• 1 cup heavy cream
• 5 eggs
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• bring a large pot of lightly salted water to a boil over medium-high heat. add sweet potatoes, cover, and cook until soft, about 10 minutes. drain, and set aside.
• preheat oven to 375 degrees f (190 degrees c). lightly grease a 2 quart souffle dish. sprinkle dish with 1 tablespoon sugar, shaking dish to evenly coat bottom and sides.
• place the sweet potatoes into the bowl of a food processor. add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. process until mixture is smooth. pour into prepared souffle dish.
• bake the sweet potato mixture in preheated oven for 20 minutes. lower oven temperature to 350 degrees f (175 degrees c).
• bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. serve warm or at room temperature.

sausage casserole

Ingredients

• Servings: 12
• 1 pound sage flavored breakfast sausage
• 3 cups shredded potatoes, drained and pressed
• 1/4 cup butter, melted
• 12 ounces mild cheddar cheese, shredded
• 1/2 cup onion, shredded
• 1 (16 ounce) container small curd cottage cheese
• 6 jumbo eggs

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch square baking dish.
• place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside.
• in the prepared baking dish, stir together the shredded potatoes and butter. line the bottom and sides of the baking dish with the mixture. in a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs. pour over the potato mixture.
• bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. let cool for 5 minutes before serving.