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Spinach & Potato Bake
6 large cooked potatoes,about 1 kg,skin on or off.
410g can Wattie's cheese and onion potato bake sauce.
250g spinach, washed and trimmed of stalk or half bunch.
250g cottage cheese.
1/2 cup grated tasty cheese.
1 red peppers,finely diced.
Cut the cooked potatoes into 1cm slices.
Spread1/4 can Wattie's cheese and onion potato bake sauce
into the base of a large lasagne style dish.
Layer with one third of the sliced potatoes and half the spinach,
cottage cheese and red peppers, cover wth a second layer of potatoes.
spoon over a further 1/4 can Wattie's potato bake sauce,
layer with remaining spinach,cottage cheese and red peppers.
Finally cover with remaining potatoes& Wattie's potato bake sauce,
sprinkle with grated cheese.
Bake at 180c for 30to 35 minutes or until hot and golden.
serves 6.
happy cooking |
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can be a dessert too : Down South Sweet Potato Pie
Ingredients:
8 ounces cream cheese, softened
1 1/4 cups granulated sugar
2 large eggs
1 can (15 1/2 ounce) mashed yams (see note)
1 can (12 ounce) evaporated skim milk
1 tablespoon pumpkin pie spice
2 (9-inch) deep-dish pie shells
2 cups coarsely chopped pecans
2/3 cup packed light brown sugar
4 tablespoons melted butter
Lightly whipped cream (optional)
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 45 minutes
Preparation:
Heat the oven to 425º F. Place the cream cheese in a large bowl and mix on high speed with electric mixer until soft and fluffy. Add the sugar and continue to mix on high speed until compelely absorbed. Reduce the mixer speed and add the eggs, one at a time, until evenly blended. Add the yams, evaporated milk, and pumpkin pie spice and mix until creamy.
Pour the filling into the pie shells. Bake pies for 30 to 35 minutes until the edges puff, the crust browns, and the custard is set.
Meanwhile, mix the pecans, brown sugar, and butter; set aside.
Remove the pies from the oven and sprinkle with the pecan mixture. Return the pies to the oven for 7 to 10 minutes or until the topping is golden brown and crisp. Cool the pies completely on a wire rack. Serve garnished with whipped cream.
Note: If mashed yams are unavailable, puree a 16-ounce can of drained whole yams in a food processor until smooth.
Servings: 8
Nutritional Information Per Serving: 878 calories; 52 g fat; 102 mg cholesterol; 433 mg sodium; 100 g carbohydrate; 4 g fiber; 12 g protein. |
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Yukon Mashed Potatoes
INGREDIENTS:
1 pound red potatoes
1 pound Yukon Gold (yellow) potatoes
1 fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed
1/4 cup butter
1/2 cup shredded Cheddar cheese
salt and pepper to taste
DIRECTIONS:
Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot. |
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Spinach +Corn Mashed Potatoes
INGREDIENTS:
1 1/2 pounds new potatoes, scrubbed and quartered
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup heavy cream
salt and pepper to taste
1 tablespoon olive oil
1 1/2 cups whole kernel corn
1 (10 ounce) package fresh spinach, stems removed
1 1/2 teaspoons minced garlic
DIRECTIONS:
Place potatoes in a pot and cover with water. Bring to a boil and add 1/4 teaspoon salt. Boil until potatoes are tender, about 15 minutes. Drain water and mash potatoes together with butter and heavy cream until light and fluffy. Season with salt and pepper to taste.
Heat a large skillet over medium heat. Pour in olive oil and saute corn 2 to 3 minutes. Stir spinach and garlic into skillet and saute an additional 1 minute, until spinach is wilted. Fold mixture into mashed potatoes. Adjust seasonings and serve immediately.
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Cheesy Ranch New Red Potatoes
INGREDIENTS:
12 small new red potatoes, scrubbed and halved
1 cup Ranch-style salad dressing
1 (8 ounce) package shredded Colby-Monterey Jack cheese
1 teaspoon freshly ground black pepper
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook 10 minutes, or until tender; drain.
Place cooked potatoes on an ungreased cookie sheet with the cut side up. Spread a spoonful of dressing on the top of each potato half. Sprinkle with cheese, and lightly dust with pepper.
Bake in the preheated oven for 5 minutes, or until cheese is melted.
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Curried Cumin Potatoes
INGREDIENTS:
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
DIRECTIONS:
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.
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Garlic And Chive Mashed Potatoes:
4 cups peeled, diced russet potatoes
(1/2" dice) ; 6 cups water ;
4 tspns salt ;1 cup heavy cream ;
1 head garlic ;4 tblspns chives, chopped ;
1 tspn white pepper ; 4 tblspns unsalted butter
Roast the garlic: slice the top from the head of garlic,
and drizzle with a little olive oil.
Season lightly with salt, replace the top slice,
and drizzle more olive oil on the outside.
Wrap in foil and roast in a 350F oven for 30-45 mins,
or until soft. Cool, then squeeze the roasted garlic
paste out of the skins and reserve.
In a medium saucepan, combine the potatoes,
water and 1 tspn of the salt.
Bring to a boil over high heat.
Reduce heat to medium-high and cook until tender,
8-10 mins. Remove from heat and drain.
Place the potatoes back in the pot over medium heat.
Add the cream, roasted garlic paste, chives,
the remaining 3 tspns salt and the white pepper.
Mash vigorously with a potato masher until smooth.
You may also use a hand blender or mixer for a
smoother consistency.
Whisk in the butter and remove from heat; serve immediately.
YIELD: 8 generous 1/2 cup servings |
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Truffled Bourbon Mashed Sweet Potatoes:
basic way is to add truffle oil and bourbon to
the mashed sweet potatoes.
8 medium sweet potatoes, about 4 lbs .
1/2 stick butter, room temperature .
2 tspns black truffle oil (use 3 if you're not adding fresh truffle).
2 tblspns Steen's Pure Cane Syrup;[ light corn syrup
may be substituted ]
1/2 tspn salt;
1/4 cup good bourbon whiskey or truffled bourbon ;
1 small black truffle, about 1/2 oz. (optional) .
Heat oven to 350°F.
Bake the sweet potatoes for one hour,
turning them mid-way.
Peel and mash the sweet potatoes until they're smooth
and free of chunks. Melt the butter; add the fresh
chopped truffle to it if you've got some.
Add to the potatoes, then add the salt and bourbon
or truffled bourbon. Mix thoroughly.
Pour into a baking dish and bake for about 30 mins
or so, until thoroughly warmed through and bubbly.
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| This message has been deleted by the manager or assistant manager. |
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| | From:  cavkate | Sent: 10/1/2004 6:14 AM |
Emilys famous fried spuds : INGREDIENTS: - 6 medium red potatoes, diced
- 2 tablespoons light olive oil
- 1/2 red onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh oregano
- 1 bunch fresh spinach, rinsed and stems removed
- 2 tablespoons red wine vinegar
- salt and ground black pepper to taste
DIRECTIONS: - Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook until tender. Drain, and set aside.
- Heat oil in a large, heavy skillet over medium heat. Saute the onion and garlic with the basil, rosemary, and oregano until the onion is just tender. Throw in the potatoes, and fry until lightly browned. Cover with spinach, and sprinkle with vinegar. Cover, and cook on low until the spinach is tender.
- Remove from heat, and stir the mixture together. Season with salt and pepper.
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Cinnamon Sweet Potato Slices
Prep Time: 15 Minutes
Cook Time: 30 Minutes
4 servings
INGREDIENTS:
4 medium sweet potatoes,
peeled and sliced 1/2 inch thick
1/4 cup butter, melted 2 tablespoons sugar
1/2 teaspoon ground cinnamon DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Spray a baking sheet with cooking spray.
Arrange sweet potato slices on the baking sheet.
Brush with 1/2 the butter. Mix the sugar and cinnamon
in a small bowl, and sprinkle 1/2 over the potatoes.
Bake 15 minutes in the preheated oven.
Turn, brush with remaining butter, and sprinkle with remaining cinnamon and sugar.
Continue baking 15 minutes, or until tender. |
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POTATO CAKES:
1 Teacup Mashed Potatoes.
1 tbsp.Flour
1 Egg
Salt & Pepper to taste.
Mix Potatoes,Flour,Salt & Pepper and Egg together. Shape into flat cakes 1/2"thick.Fry brown.
SAVORY POTATO CAKES:
1 Teacup Mashed Potatoes.
1 diced Onion.
1 diced slice of Bacon
Salt & Pepper.
1 tbsp.Flour
1 Egg.
Garlic flavored Salt & Pepper. Fry onion & bacon in fat with Garlic Salt & pepper. Mix well with potatoes,flour and egg. Shape into 1/2"flat cakes and fry till brown
Cheesy Meat & Potato Cakes 1 Cup HARD grated cheese,
1 cup Cooked Potato
1 Diced Onion
1 Egg
1 tbsp.Flour.
1 cup Mincemeat.
SALT & PEPPER to taste.
Fry onion in fat in pan, put in bowl with potato,egg, flour & SEASONINGS.. Mix well. Gently fry the mincemeat-until light brown. Then add to bowl and add the cheese.Mix well. Lastly flatten into 1/2 "thick shapes, Fry in pan until crisp and golden and mince CAKES run CLEAR.
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Potatoes Euphoria
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. freshly ground black pepper
8 med. boiling potatoes (about 2 lbs.), scrubbed and sliced
8-oz. cream cheese, cut in 1-in. cubes
4 scallions, finely chopped In a small bowl combine the scallions and the garlic. In another small bowl, combine the salt and pepper. In a well-buttered 3.5-qt slow cooker, layer 1/4 of the sliced potatoes. Sprinkle with about 1/4 tsp. of the salt and pepper, and top with 1/3 of the cheese cubes and then 1/3 of the scallion mixture. Make a second layer of potatoes, sprinkle with about 1/4 tsp. of the salt/pepper mix, and top with 1/2 of the remaining cheese and scallion mixtures. Repeat with a third layer of potatoes, sprinkle another 1/4 tsp of salt/pepper mix, and top with the remaining cheese and scallion mixtures. Make a final layer of potatoes and sprinkle with the remaining salt and pepper. Cover and cook for 2 hours on HIGH. Stir the potatoes to distribute the melting cheese, cover and continue cooking until the potatoes are very tender, about 1 hour longer. Stir the potatoes well to mash slightly and serve immediately |
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Mashed Potato & Cabbage Casserole Ingredients: 1-1/2 cups of mashed potatoes -toss with 1 cup finely shredded cabbage . mix with 1/2 tsp. onion salt, 1/2 cup sour cream and the [1 ] beaten egg . 1/2 cup of shredded cheese Preparation: Combine all the ingredients except the grated cheese, pour into a slightly greased 12 or 14 inch Dutch oven or casserole dish.
Top with the grated cheese and cook in a preheated oven for about 15 minutes at 350. |
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