Recipe: Recipes Using Potatoes (18)

18 Recipes Using Potatoes (18)
1-8-2000 Recipe Swap

brandy (09:12:02): Candied Sweet Potatoes

6 Sweet Potatoes cooked in boiling, salted water until tender. Drain and remove skins. Make syrup of 1 cup brown sugar, 3/4 cup water and 1/3 cup butter. Bring syrup to boiling point and pour over the potatoes which have been placed in a pan. Bake in a 400 degree oven for 20 min or until sweet potatoes are well glazed and slightly brown.
Serves 6.

brandy (09:08:48) : Sweet Potato Croquettes

Boil 2 lbs sweet potatoes. Peel and add 3 tbsp butter and mash. Add 1 egg well beaten, 2 tbsp cream, salt and pepper to taste. Roll in crumbs, then in egg and cracker crumbs and fry in deep fat.

brandy (09:00:55) : Snowey Potatoes (Mashed)
12 medium potatoes 4 lbs
8 oz cream cheese (set out 30 min before using)
1 cup sour cream
1/4 clove garlic
1/4 cup chopped chives
4 tsp salt
1 tsp pepper

Boil potatoes until tender, mash with electric mixer (high). Add sour cream and cream cheese, garlic, salt and pepper.
Place in buttered corning ware dish. Top with butter chunks. Add paprika.
Put in oven 350 degree for 34-40 minutes.

Ellen,.ON (04:33:34) : I have a great potato recipe to share:

Ontario Potatoes

6 cups of hot mashed potatoes
1 large package of cream cheese, softened
2 eggs slightly beaten
1 envelope of onion soup mix
salt & pepper to taste
Prepare mashed potatoes and mix in remaining ingredients. Bake at 350 degrees for 30 minutes. This freezes well.

Gina,.Fla (03:49:39) : Wolfie Cohen's Rascal House Potato Pancakes

2 lg onions -- grated
2 1/2 lb russet potatoes -- peeled & grated
2 lg eggs
2 tsp salt
1 tsp ground black pepper
3/4 cup matzo meal (about)
1/2 cup peanut oil (about)
Applesauce -- optional
Sour cream* -- optional

Mix onions and potatoes in large colander. Drain for 30 minutes, pressing on moisture with plate to extract as much liquid as possible.

Transfer potato mixture to large bowl; add eggs, salt and pepper. Mix in enough matzo meal to bind mixture.

Heat 1/4 cup oil in heavy large skillet over medium heat. Working in batches, add 1/4 cup potato mixture to skillet for each pancake, pressing to form 3" diameter pancakes. Fry until cooked through, about 5 minutes per side, adding more oil if necessary. Serve with applesauce and sour cream, if desired.

Gina,.Fla (03:48:32) : Tsimmes My Way

3 large sweet potatoes, peeled and sliced
4 large carrots, thinly sliced
1 small butternut squash, peeled, seeded and sliced
1/4 c. raisins
1/4 c. prunes
1/4 c. golden raisins
1/4 c. chopped dates
grated rind of 1 orange
juice of 1 lemon
2 T. brown sugar
1/4 c. honey
Layer all fruit and veggies in a 9x13 pan. Sprinkle with remaining ingredients. Cover with foil and bake at 350 for 1 1/2-2 hours until veg. are tender.

Gina,.Fla (03:47:56) : Sweet Potato Puff

This is an old Georgia recipe from my sister and it is heavenly!!

3 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract

Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Boil potatoes till tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them till fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes.

Gina,.Fla (03:45:39) : Roasted Herb and Garlic Potatoes

2 lbs. small red potatoes, cleaned and quartered
2 large cloves of garlic, sliced thinly
2 T. olive oil
1/2 t. savory
1/2 t. thyme
1/2 t. marjoram
salt and pepper to taste

Toss the potatoes with the other ingredients. Salt and pepper to taste. Roast in a large baking pan at 500 stirring one or twice for 30 minutes.

Gina,.Fla (03:44:51) : Red Dill Potato Wedges

serves 3
2 large red potatoes, scrubbed clean and cut into wedgies
1 garlic clove, minced
1/2 t. dill
2 T. olive oil
1 t. paprika
salt and pepper to taste
Mix the oil, garlic and spices together in a bowl and toss the wedgies in the bowl to coat. Spray a baking pan with PAM and spread the wedgies in, bake at 350 for 45 minutes. or until tender.

Gina,.Fla (03:43:51) : MASHED ROOT VEGETABLES
Recipe Courtesy of Emeril Lagasse, 1999

1/2 pound sweet potatoes, peeled and cubed
1/2 pound parsnips, peeled and cubed
1/2 pound celery root, peeled and cubed
1 pound Idaho potatoes, peeled and cubed
Salt
Freshly ground white pepper
3 tablespoons butter
1/2 cup milk

Preheat the oven to 400 degrees F.
In a mixing bowl, toss the sweet potatoes, parsnips and celery root, with the oil. Season with salt and pepper. Place on a baking sheet and roast for 20 to 25 minutes, or until golden brown. Put the Idaho potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 12 to 15 minutes. Drain, then return the potatoes to the pot. Add the roasted vegetables and butter and stir and mash until the butter melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot.

Yield: 6 servings

Gina,.Fla (03:43:18) : Corky's Potato Latkes5 pounds potatoes (about 15 medium or 8 large potatoes), shredded fine to yield 11 1/4 cups
1 1/2 pounds onions (about 5 medium) chopped fine to yield 2 1/4 cups
4 ounces (about 2/3 cup) matzoh meal
4 ounces (about 1 cup) all-purpose flour
1 ounce (about 2 teaspoons, or to taste) salt
3 eggs, beaten
1/2 ounces (about 1 teaspoon) black pepper
Vegetable oil for frying

Thoroughly stir together the potatoes, onions, matzoh, flour, salt, eggs and pepper.

In a large, heavy skillet, heat 1/2 inch of vegetable oil over moderately high heat. Using a slotted spoon, place about 2 rounded tablespoonfuls into hot oil for each latke, without crowding pan. Flatten slightly and fry until latkes are golden on both sides, turning once. Remove to paper towels to blot oil. Keep warm in a 200-degree oven in a single layer on cookie sheet until serving. Makes about 48 latkes.

Per serving (assuming 1/4 cup oil, total, is absorbed): 75 calories; 2 grams protein; 14 grams carbohydrate; 1.6 grams fat; 19 percent of calories as fat; 0;8 grams fiber; 13 milligrams cholesterol; 96 milligrams sodium.

Val,.Ca (02:32:49) : PUFFED POTATOES
Serves 4-6

10-12 Red Bliss potatoes, washed, dried,
and cut in half lengthwise
Olive Oil
Kosher salt
Rosemary, Basil or Herbes Fines

After you wash, dry and slice the potatoes in half, rub the skin only
with some olive oil. Place potatoes cut side up on a cake cooling
rack and place the rack on a cookie sheet. Sprinkle the tops of the
potatoes liberally with the kosher salt. Let stand at room
temperature for 30 minutes. Sprinkle tops with herbs and bake in an
oven set at 350 for about 20 minutes. Raise the temperature to 425
and bake until the tops of the potatoes are puffed and golden brown
(about 10 minutes). These make an elegant (but really simple) side
dish.

Val,.Ca (02:24:55) : People who are like potatoes!!!!
----------------------------------------
Some people never seem motivated to participate, but are content to
watch others do... They are called "Speck Taters."

Some people never do anything to help, but are gifted at finding fault
with the way others do things... They're called "Comment Taters."

Some are always looking to cause problems and really get under your
skin... They are called "Aggie Taters."

There are those who are always saying they will, but somehow, they never
get around to doing... We call them "Hezzie Taters."

Some people put on a front and act like someone else... They're called
"Emma Taters."

Then, there are those who walk what they talk. They're always prepared
to stop what they're doing to lend a hand to others, and bring real
sunshine into the lives of others. You can call them "Sweet Taters."

Some people are especially suited to announce news stories on
television. These people are called common Taters.

Val,.Ca (02:08:08) : Hash Brown Potato Pie

5 large eggs or 1 1/4 cup egg substitute
1/2 cup of milk
3 cups Ore-Ida country style hash browns - thawed
1/3 cup green onions - thinly sliced
1/2 tsp salt
1/4 tsp hot pepper sauce
1 1/2 cups sharp cheddar cheese, shredded and divided
4 slices bacon, cooked and crumbled or 1/3 cup bacon bits

For a tasty breakfast dish, heat oven to 350. Beat together the eggs
and milk in a medium bowl. Stir in potatoes, green onions, salt and
pepper sauce. Stir in 1 cup of the cheese and half of the bacon.
Pour into a greased 9 inch pie plate or quiche dish. Bake 25-30
minutes or until center is set. Sprinkle remaining bacon and 1/2 cup
cheese over the top of pie: continue baking 3-4 more minutes or until
cheese is melted. Serves 6. Enjoy!

Val,.Ca (02:01:38) : "Funeral Potatoes".

32 oz. bag frozen hashed brown potatoes
salt and black pepper to taste
1 stick margarine, melted, divided
a can cream of celery soup
1 can cream of mushroom soup
2/3 soup can water
8 oz jar cheez whiz
8 oz. carton sour cream
bread crumbs

Thaw hashed browns in microwave or overnight in refrigerator. Dump
them in a greased 13 x 9 casserole dish sprayed with non-stick spray.
Combine salt, pepper, 1/2 of the melted margarine, both soups, water,
cheez whiz and sour cream in large mixing bowl until smooth. Mix into
potatoes. Mix approx. 2 c. bread crumbs (or crushed potato chips or
corn flakes) with rest of melted butter. Sprinkle on top of
casserole. Bake at 350 for 45 minutes.

You may use jalapeno cheez whiz for an extra flavor kick. Also works
well with low fat sour cream and soups.

Val,.Ca (01:56:46) : Herb Crusted Potatoes

2 lb red potatoes, scrubbed and cut into 1-1/2" chunks
4T olive oil
1 t crushed garlic
3 T butter or margarine
4 T assorted herbs, crushed (dried or fresh)
(usually use rosemary, fennel, thyme, parsley, dill)
1 dash cayenne pepper
1 t McCormick's Montreal Steak Seasoning (optional)
more olive oil for drizzling

Bring potatoes to a boil and cook only 5 minutes. Drain and set
aside.

In a large deep skillet or dutch oven over medium heat, melt butter or
margarine and olive oil together. Add garlic, herbs, cayenne, and
seasoning; stir until well blended. Add potatoes and turn carefully,
coating them with the butter-herb mixture. Cook uncovered over medium
heat, gently turning occasionally, for 1/2 hour. Turn up to medium-hi
the last 10 minutes, turning more frequently and drizzling with more
olive oil if the potatoes seem dry. The result will be potatoes with
a crisp herb crust and a creamy interior. Serve immediately. Great
with grilled steak, chicken, or chops.

dawn-ny (12:04:21) : Peanutty Potatoes (different, but good)

1 qt Pared raw potatoes
1 pt Boiling water
2 tsp Salt
2 tb Peanut butter

Cut potatoes in strips lengthwise. Put into a baking pan. Dissolve salt and peanut butter in boiling water and pour over potatoes.

Bake until the potatoes are tender and browned.

dawn-ny (11:59:04) : Hearty Potato Soup
YIELD: 8 cups

6 potatoes, peeled and cut into 1/2 inch cubes
2 medium onions, diced
2 carrots, thinly sliced
2 ribs celery, thinly sliced
2 cans (14 1/2 oz each) chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups half-and-half

Combine first eight ingredients in a slow cooker. Cook, covered, at high 3 hours or until vegetables are tender. Stir together flour and half-and-half; stir into soup.

Cover and cook 30 minutes or until thoroughly heated.