This is so easy....but don't tell anyone. They'll think you spent alot of time in the kitchen.
Ingredients:
2 tbl butter
4 medium green onions, sliced, about 1/2 cup
1 stalk celery, sliced, about 1/2 cup
1 3/4 cups chicken broth
1/8 tsp ground black pepper
3 medium potatoes, sliced 1/4 " thick, about 3 cups
1/2 cups milk
Directions:
1. Heat the butter in a 3 qt saucepan over medium heat. Add the onions and celery, and cook until tender.
2.Stir the broth, pepper, and potatoes in the saucepan, then heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
3.Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return soup to saucepan and heat through. Garnish with slices of additional green onion.
***5 (1 & 1/4 cup) servings
3.
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Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Colcannon Soup
Here is a tasty soup in honor of St. Patty's day. Very easy to make...so enjoy.
Ingredients:
2 oz. of bacon, diced
1 white onion, chopped
1 leek, sliced
1/2 pound waxy style potatoes, peeled and diced
1/2 head of savoy cabbage, cored and sliced
1/2 cup white wine
4 cups veggie stock
kosher salt and pepper
2 cups heavy cream
2 tbl diced, unsalted butter at room temperature
Directions:
1. Put bacon in large pot over medium high heat and cook, stirring occasionally until bacon renders its fat. Lower heat to medium, and add onion, leek, and cabbage, cook uncovered, stirring aoccasionaly until tender, about 10 minutes.
2. Add wine and cook cor 2 more minutes, then add stock and potatoes, bringing to boil and season to taste with salt and pepper.
3. Lower the heat and simmer until potatoes are tender, then add cream and simmer for a few minutes, until soup achieves creamy texture.
4. Remove from heat and finish by whisking in the butter cubes into soup, but do not reboil soup..or it will curdle.
***4 servings
Ingredients:
2 oz. of bacon, diced
1 white onion, chopped
1 leek, sliced
1/2 pound waxy style potatoes, peeled and diced
1/2 head of savoy cabbage, cored and sliced
1/2 cup white wine
4 cups veggie stock
kosher salt and pepper
2 cups heavy cream
2 tbl diced, unsalted butter at room temperature
Directions:
1. Put bacon in large pot over medium high heat and cook, stirring occasionally until bacon renders its fat. Lower heat to medium, and add onion, leek, and cabbage, cook uncovered, stirring aoccasionaly until tender, about 10 minutes.
2. Add wine and cook cor 2 more minutes, then add stock and potatoes, bringing to boil and season to taste with salt and pepper.
3. Lower the heat and simmer until potatoes are tender, then add cream and simmer for a few minutes, until soup achieves creamy texture.
4. Remove from heat and finish by whisking in the butter cubes into soup, but do not reboil soup..or it will curdle.
***4 servings
Twice Baked Potato Casserole
Anyone that loves twice baked potatoes will absolutely love this dish. It has all the tasty goodness that is in the original....but all in one dish. This is a great idea for a party/buffet.
Ingredients:
8 medium baking potatoes (about 4 pounds)
1 pkg, 8 ounces, cream cheese, at room temperature
1/2 cp (1 stick) butter, softened
2 cps (1/2 pound) shredded, sharp cheddar cheese
1 pint sour cream
2 cloves garlic, minced
1 & 1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped chives...for garnish
6 slices bacon, cooked until crisp, drained, and crumbled...for garnish
Directions:
1. Preheat oven to 350 degrees. Pierce potatoes and place on baking sheet. Bake for 1 hour and
1 minutes, until very tender.
2. Peel potatoes and mash in a large bowl with masher. Add cream cheese, butter, 1 cup of the
cheddar cheese, and the sour cream. Stir well, then add garlic, salt and pepper, and stir again.
3. Spray a 13x9 baking dish and fill with potatoes (at this point, the dish can now be covered
with plastic wrap and refrigerated until ready to bake).
4. To bake, remove plastic and bake 30 to 35 minutes, until hot. Sprinkle remaining 1 cup of
cheddar cheese over the top and return to oven for 5 more minutes, until cheese melts. Garnish
with chives and bacon before serving.
Ingredients:
8 medium baking potatoes (about 4 pounds)
1 pkg, 8 ounces, cream cheese, at room temperature
1/2 cp (1 stick) butter, softened
2 cps (1/2 pound) shredded, sharp cheddar cheese
1 pint sour cream
2 cloves garlic, minced
1 & 1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped chives...for garnish
6 slices bacon, cooked until crisp, drained, and crumbled...for garnish
Directions:
1. Preheat oven to 350 degrees. Pierce potatoes and place on baking sheet. Bake for 1 hour and
1 minutes, until very tender.
2. Peel potatoes and mash in a large bowl with masher. Add cream cheese, butter, 1 cup of the
cheddar cheese, and the sour cream. Stir well, then add garlic, salt and pepper, and stir again.
3. Spray a 13x9 baking dish and fill with potatoes (at this point, the dish can now be covered
with plastic wrap and refrigerated until ready to bake).
4. To bake, remove plastic and bake 30 to 35 minutes, until hot. Sprinkle remaining 1 cup of
cheddar cheese over the top and return to oven for 5 more minutes, until cheese melts. Garnish
with chives and bacon before serving.
Cabbage and Potato Cakes
I tried these, and I must say, they are a great twist as a side dish. Really good with corned beef and a little bit of gravy.
Ingredients:
2 eggs, lightly beaten
1/8 tsp pepper
2/3 cup potatoes, cooked, roughly mashed
1 onion, finely chopped
1/8 tsp salt
1 cup shredded cabbage
3 tbl oil or butter
Directions:
1. Combine all, except oil and mix well
2. Heat oil or butter over medium heat. Add spoonfulls of mixture and cook 2 minutes on each side, or until golden.
3. Drain on paper towels...serve hot.
***serves 4
Ingredients:
2 eggs, lightly beaten
1/8 tsp pepper
2/3 cup potatoes, cooked, roughly mashed
1 onion, finely chopped
1/8 tsp salt
1 cup shredded cabbage
3 tbl oil or butter
Directions:
1. Combine all, except oil and mix well
2. Heat oil or butter over medium heat. Add spoonfulls of mixture and cook 2 minutes on each side, or until golden.
3. Drain on paper towels...serve hot.
***serves 4
Potato, Spinach, and Cheese Pie
Very tasty, different side dish.
Ingredients:
1 refrigerated pie crust
2 tbl butter
1 large onion-chopped
2 eggs
1 container (6.5-8 ounce) soft garlic and herb flavored cream cheese
3 potatoes (approx 1 pound/ about 4 cups) peeled and thin sliced
1 pkg (10 ounce) frozen chopped spinach-thawed and squeezed dry
2 cups (8 ounces) shedded cheddar cheese
Directions:
1. Preheat oven to 400 degrees, line ( 1/2 " deep dish pie plate with one piece of pie crust.
2. In large skillet, metl butter over med-hi heat. Add onion and cook 4 to 5 minutes, or until golden and stirring frequently.
3. In large bowl, lightly beat eggs, then whisk in cream cheese.
4. Stir in sauteed onion, potatoes, and spinach & 1 cup of the cheddar cheese.
5. Pour into pie shell and sprinkle with remaining 1 cup of cheddar.
6. Bake 15 minutes, then reduce to 350 degrees and bake about 40 minutes more or until knife inserted comes out clean and golden on top.
7. Let stand 10 minutes before serving.
Ingredients:
1 refrigerated pie crust
2 tbl butter
1 large onion-chopped
2 eggs
1 container (6.5-8 ounce) soft garlic and herb flavored cream cheese
3 potatoes (approx 1 pound/ about 4 cups) peeled and thin sliced
1 pkg (10 ounce) frozen chopped spinach-thawed and squeezed dry
2 cups (8 ounces) shedded cheddar cheese
Directions:
1. Preheat oven to 400 degrees, line ( 1/2 " deep dish pie plate with one piece of pie crust.
2. In large skillet, metl butter over med-hi heat. Add onion and cook 4 to 5 minutes, or until golden and stirring frequently.
3. In large bowl, lightly beat eggs, then whisk in cream cheese.
4. Stir in sauteed onion, potatoes, and spinach & 1 cup of the cheddar cheese.
5. Pour into pie shell and sprinkle with remaining 1 cup of cheddar.
6. Bake 15 minutes, then reduce to 350 degrees and bake about 40 minutes more or until knife inserted comes out clean and golden on top.
7. Let stand 10 minutes before serving.
Cheesey Mashed Potato Casserole
Very tasty, rich alternative to a potato side dish. Great for the family, as well as a crowd.
Ingredients:
4 large potatoes, peeled and cubed
1 cup sour cream
1 (3 ounce) pkg cream cheese, softened
1/4 cup butter or margarine, softened
2/3 cup milk
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup (2 ounces) shredded Muenster cheese
1 & 1/2 tsp salt
1/2 tsp pepper
Directions:
1. Cook potatoes in boiling water to cover for 15 minutes...drain well.
2. Beat potatoes and next 3 ingredients at medium speed with mixer until smooth.
3. Stir in milk and remaining ingredients.
4. Spoon into lightly greased 2 quart baking dish.
5. Bake uncovered at 400 degrees for 15 to 20 minutes, or until thoroughly heated.
***makes 4 servings....After step 4, you may cover & chill 8 hours to bake later...then when ready to bake...let stand at room temperature 30 minutes before baking.
Ingredients:
4 large potatoes, peeled and cubed
1 cup sour cream
1 (3 ounce) pkg cream cheese, softened
1/4 cup butter or margarine, softened
2/3 cup milk
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup (2 ounces) shredded Muenster cheese
1 & 1/2 tsp salt
1/2 tsp pepper
Directions:
1. Cook potatoes in boiling water to cover for 15 minutes...drain well.
2. Beat potatoes and next 3 ingredients at medium speed with mixer until smooth.
3. Stir in milk and remaining ingredients.
4. Spoon into lightly greased 2 quart baking dish.
5. Bake uncovered at 400 degrees for 15 to 20 minutes, or until thoroughly heated.
***makes 4 servings....After step 4, you may cover & chill 8 hours to bake later...then when ready to bake...let stand at room temperature 30 minutes before baking.
Bacon Hashbrown Bake
Very tasty side dish to just about any meat
Ingredients:
4 cups grated cooked potatoes
12 bacon strips-cooked and crumbled
1/2 cup milk
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 tbl butter or margarine-melted
1/2 tsp paprika
Directions:
1. Preheat oven to 350 degrees and grease a 9 inch pie plate.
2. In bowl, combine first 7 ingredients.
3. Transfer to prepared pie plate.
4. Drizzle with the melted butter and sprinkle with paprika.
5. Bake 35 to 45 minutes, or until lightly browned.
Ingredients:
4 cups grated cooked potatoes
12 bacon strips-cooked and crumbled
1/2 cup milk
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 tbl butter or margarine-melted
1/2 tsp paprika
Directions:
1. Preheat oven to 350 degrees and grease a 9 inch pie plate.
2. In bowl, combine first 7 ingredients.
3. Transfer to prepared pie plate.
4. Drizzle with the melted butter and sprinkle with paprika.
5. Bake 35 to 45 minutes, or until lightly browned.
Mashed Potato Casserole
Mashed potatoes are a comfort food, like pasta, for me. I never met a mashed potato I didn't like. This recipe also has another favorite, cheese, in it for good measure. I'm sure you'll enjoy.
Ingredients:
2 & 1/2 baking potatoes, peeled & quartered
3/4 cup sour cream
1/2 stick (4 tbl) butter
1/2 cup milk, heated
1 tsp salt
1/2 tsp fresh ground pepper
1 cup (3 ounces) shredded cheddar cheese
1/2 cup chopped scallions (plus some extra for garnish)
Directions:
1. Boil potatoes in large pot with enough water to cover, for 15 to 20 minutes, until soft when pierced with fork. Drain, then return to pot.
2.Mash potatoes with mixer, add sour cream, butter, hot milk,salt, and pepper.Beat until blended and smooth.
3. Preheat oven to 350 degrees.
4. Stir in 3/4 cup of the cheese and the chopped scallions.
5. Spoon potato mixture into 1 & 1/2 quart shallow baking dish. Cover tightly with foil.
6. Bake 25 minutes, or until hot. Uncover, sprinkle with the remaining 1/4 cup cheese and bake just until cheese melts. Sprinkle with the extra scallions.
**6 servings**You can make this a day ahead up through step 5. Refrigerate covered, then reheat, covered at 350 degrees, then finish with step 6
Ingredients:
2 & 1/2 baking potatoes, peeled & quartered
3/4 cup sour cream
1/2 stick (4 tbl) butter
1/2 cup milk, heated
1 tsp salt
1/2 tsp fresh ground pepper
1 cup (3 ounces) shredded cheddar cheese
1/2 cup chopped scallions (plus some extra for garnish)
Directions:
1. Boil potatoes in large pot with enough water to cover, for 15 to 20 minutes, until soft when pierced with fork. Drain, then return to pot.
2.Mash potatoes with mixer, add sour cream, butter, hot milk,salt, and pepper.Beat until blended and smooth.
3. Preheat oven to 350 degrees.
4. Stir in 3/4 cup of the cheese and the chopped scallions.
5. Spoon potato mixture into 1 & 1/2 quart shallow baking dish. Cover tightly with foil.
6. Bake 25 minutes, or until hot. Uncover, sprinkle with the remaining 1/4 cup cheese and bake just until cheese melts. Sprinkle with the extra scallions.
**6 servings**You can make this a day ahead up through step 5. Refrigerate covered, then reheat, covered at 350 degrees, then finish with step 6
Reuban Casserole
This is quite tasty and very easy to prepare.
Ingredients:
1 & 1/2 pounds sliced lean corned beef
1 (20 ounce) bag frozen hash brown potatoes
1/4 cup Russian dressing
1 can (16 ounces) sauerkraut-drained
1/4 each salt and pepper
8 slices Swiss cheese
Directions:
1. Preheat oven to 450 dregrees.
2. Grease a 13 x 9 x 2 baking dish
3. Spread the hash browns in the baking dish.
4. Sprinkle the salt and pepper over the potatoes.
5. Bake at 450 degrees for 15 minutes.
6. Remove from oven and top with the corn beef...overlapping slightly.
7. Spread the Russian dressing on top of corned beef, then spoon the drained sauerkraut.
8. Cover with 8 slices Swiss cheese.
9 Bake at 450 degrees for 15 more minutes....serves approx. 8
Ingredients:
1 & 1/2 pounds sliced lean corned beef
1 (20 ounce) bag frozen hash brown potatoes
1/4 cup Russian dressing
1 can (16 ounces) sauerkraut-drained
1/4 each salt and pepper
8 slices Swiss cheese
Directions:
1. Preheat oven to 450 dregrees.
2. Grease a 13 x 9 x 2 baking dish
3. Spread the hash browns in the baking dish.
4. Sprinkle the salt and pepper over the potatoes.
5. Bake at 450 degrees for 15 minutes.
6. Remove from oven and top with the corn beef...overlapping slightly.
7. Spread the Russian dressing on top of corned beef, then spoon the drained sauerkraut.
8. Cover with 8 slices Swiss cheese.
9 Bake at 450 degrees for 15 more minutes....serves approx. 8
Coconut Potato Candy
When I first saw this recipe...my reaction was "Are you kidding?". But I was hooked after the first bite. My daughter made this candy and all her friends loved it too.
Ingredients:
3/4 cup warm mashed potatoes (just the potatoes, not with the other things you would
normally put in mashed potatoes to serve)
1 tblsp butter, softened
1 & 1/2 tsp. vanilla extract
1 pound sifted powdered sugar
3/4 pound shredded coconut
Directions:
1. Line a cookie sheet with foil or waxed paper.
2. In mixing bowl, beat together the potatoes, butter, salt, and vanilla.
3. Gradually add the coconut until well combined.
4. Drop by teaspoonfuls on cookie sheet and chill in refridgerator until set.
Makes 3 doz.
Ingredients:
3/4 cup warm mashed potatoes (just the potatoes, not with the other things you would
normally put in mashed potatoes to serve)
1 tblsp butter, softened
1 & 1/2 tsp. vanilla extract
1 pound sifted powdered sugar
3/4 pound shredded coconut
Directions:
1. Line a cookie sheet with foil or waxed paper.
2. In mixing bowl, beat together the potatoes, butter, salt, and vanilla.
3. Gradually add the coconut until well combined.
4. Drop by teaspoonfuls on cookie sheet and chill in refridgerator until set.
Makes 3 doz.
Hashbrown Casserole
I got this recipe from my Mother. I'm not sure where she got it from, but I'm glad she found it. It really is an impressive alternative to a plain potato side dish.
Ingredients:
2 pounds frozen hashbrowns (shredded)
1/2 cup melted butter
1/2 tsp. salt
1 can cream of chicken soup
2 cups (16 oz) sour cream
2 cups (16 oz) grated cheddar cheese
1/2 tsp. pepper
1/2 cup chopped onion
Directions:
1. Spray 13 x 9 baking dish and put in frozen hashbrowns, and let thaw.
2. When hashbrowns are thawed...preheat oven to 350 degrees.
3. Mix all other ingredients together, pour over hashbrowns, and mix slightly.
4. Bake 1 hour
***Can top with buttered breadcrumbs during the last 15 minutes if baking.
Ingredients:
2 pounds frozen hashbrowns (shredded)
1/2 cup melted butter
1/2 tsp. salt
1 can cream of chicken soup
2 cups (16 oz) sour cream
2 cups (16 oz) grated cheddar cheese
1/2 tsp. pepper
1/2 cup chopped onion
Directions:
1. Spray 13 x 9 baking dish and put in frozen hashbrowns, and let thaw.
2. When hashbrowns are thawed...preheat oven to 350 degrees.
3. Mix all other ingredients together, pour over hashbrowns, and mix slightly.
4. Bake 1 hour
***Can top with buttered breadcrumbs during the last 15 minutes if baking.
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