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  • THE JUNGLE COOKBOOK

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    POTATO RECIPES

    bullet Au Gratin Hash Browns (with Cream of Chicken Soup) - Tara's recipe
    bulletBaked Potato Wedges
    bulletBaked Potato Wedges (pre-cooked)
    bulletBreakfast Delight (with hash browns)
    bullet Champagne Mustard Mashed Potatoes
    bulletDella's Mashed Potato Bake
    bulletEasy Scalloped Potatoes (with Cream of Chicken Soup)
    bulletFrench Fried Potato Salad
    bulletHalpin's Patio Potatoes - Steve & Della's recipe
    bulletPotato Salad Remoulade
    bulletTwice Baked Potatoes

     

     

    BAKED POTATO WEDGES

    Oven: 400
    Bake: 20 min, flip, 15 min
    4 large baking potatoes, unpeeled
    4 tablespoons good olive oil
    1 1/2 teaspoons kosher salt
    3/4 teaspoon freshly ground black pepper
    1 teaspoon minced fresh garlic
    1 teaspoon minced fresh rosemary leaves
     

     

    Preheat the oven to 400 degrees F.

    Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato.

    Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.

    Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.
     

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    BAKED POTATO WEDGES

    Pre-Cook potatoes

    Oven:  450
    Bake: 15 min,  flip, 10 min

    2 Russet potatoes, scrubbed well

    3 tablespoons olive oil
    1 teaspoon  seasoning (BBQ or whatever)
    Kosher salt and freshly ground black pepper

     

     

    TOSS WITH FRESH HERBS (optional)
    2 tablespoons finely chopped fresh parsley
    1 tablespoon sliced green onions
     

     

    Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F.

    Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with BBQ seasoning, salt, and pepper.

    Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.

    Remove from the oven and toss with fresh herbs.

    Cook's Note: Be careful not to overcook the potatoes when boiling. You don't want them to fall apart when you roast them. Heating your sheet tray in the oven will promote crispness in your potatoes wedges. The potatoes start sizzling and crisping up as soon as they hit the hot pan.
     

     

     

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    AU GRATIN HASH BROWNS

    by Tara Halpin
    32 oz. Bag Frozen  Hash Brown Potato
    2 Cups Sour Cream
    1 Can Cream of Chicken Soup
    1 Stick Butter
    1 Cup Chopped Onion
    2 Cups Grated Cheddar Cheese
    Thaw potatoes.  Place in 9x12" casserole.  Melt butter and pour over potatoes.

    Mix remaining ingredients in bowl and pour over potatoes.  

    Bake at 350 for 1 hour.

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    BREAKFAST DELIGHT

    Serves 8
    1 - 8 oz tube refrigerated crescent roll dough
    2 cups cooked, diced ham
    5 eggs
    1/2 cup milk
    dash Salt & Pepper
    2 cups frozen hash brown potatoes, thawed
    1 1/2 cup (6 oz) shredded cheddar / jack cheeses
    Unroll and arrange crescent roll dough on bottom of 13x9 inch pan.  Press to close perforations.

    Heat oven to 375 (350 for glass), rack in middle of oven.

    Placed chopped ham on top of dough.

    In mixing bowl, beat eggs with milk, salt & pepper.  Set aside.

    Layer hash browns over ham.
    Pour egg mixture over hash browns.
    Top with cheese.

    Bake at 375 for 30 minutes.

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    Della's Mashed Potato Bake

     
    5 lbs. Idaho Baking Potatoes
    16 oz. Green Onion Sour Cream Dip
    6 oz. Cream Cheese (softened)
    1/2 Cup Butter, melted
    2-4 Tablespoons Milk (optional)
    Peel and cube potatoes.  Cook in boiling water to cover for 15 minutes or until tender.  Drain; return to burner to dry potatoes.

    Transfer to large mixing bowl and mash, using a hand potato masher.  Add dip, cream cheese, butter, milk.  Continue mashing by hand until smooth.

    Spoon mixture into baking dish.  Cover and refrigerate, if desired.

    Bake for 30 minutes at 350.

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    Easy Scalloped Potatoes

     
    2 lb Frozen Hash Brown Potatoes
    8 oz Jar Cheez Whiz
    1 Can Cream of Chicken Soup
    16 oz Sour Cream

    Bread Crumbs
    1/2 Stick Margarine

    Mix ingredients and put in baking dish. 

    Top with bread crumbs and dot with 1/2 stick butter.

    Bake at 350F for 30 minutes.

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    Halpin's Patio Potatoes

    by Steve & Della
    1-2 Red Potatoes per person
    Sweet Green Bell Pepper (diced)
    Sliced Onions (in rings)
    Margarine
    Parsley Flakes
    Salt & Pepper to flavor

    Serve with Sour Cream.

     

    Perfect for patio party!

    Scrub and dice potatoes.

    Cut foil pieces (approx. 12")

    Place diced potatoes, onions, peppers in each foil piece.  Dot with butter.  Sprinkle each with Parsley, Salt and Pepper.  Wrap foil tightly.

    Bake on grill (or oven) for approx. 45 minutes or until done.

    Serve, topped with Sour Cream.

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    Potato Salad Remoulade

     
    2 Pounds Red New Potatoes
    3/4 Cup Mayonnaise
    3 Tablespoons Dijon Mustard
    2 Tablespoons Fresh Lemon Juice
    1 Teaspoon Tabasco Sauce
    2 Tablespoons Sugar
    1/2 Teaspoon Salt
    1/4 Teaspoon Pepper, course
    3 Medium Scallions, chopped (1/2 cup)
    1 Stalk Celery, finely chopped
    2 Tablespoons Fresh Parsley, chopped
    Place potatoes in medium-size saucepan; cover with water.  Bring to boiling.  Reduce heat; simmer 20-25 minutes or until knife-tender.  Do not overcook.  Drain; cool completely.  Leave skins on.  Cut into 3/4 inch dice.

    Combine mayonnaise, mustard, lemon juice, Tabasco, sugar, salt and pepper in large bowl.  Add potatoes, scallions, celery and parsley.

    Cover; refrigerate at least 1 hour or overnight.

    Nutrient Value Per Serving:
    237 calories, 17 g fat (2 saturated); 4 g protein, 18 g carbohydrate, 2 g fiber; 408 mg sodium, 12 mg cholesterol.
     

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    TWICE BAKED POTATOES

    4 large Idaho potatoes, scrubbed and dried
    2 to 4 tablespoons unsalted butter
    1/3 cup sour cream
    1 scallion, finely chopped
    Freshly grated nutmeg, optional
    1/2 cup shredded sharp cheddar
    Kosher salt and freshly ground black pepper
    Preheat the oven to 400 degrees F.

    Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

    Carefully scoop out most of the potato into a bowl (melon baller is nice). Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

    Set the potatoes on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

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    金光彿白小姐开奖结果
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