Search Results for "Potato"
Recipe Results 19 of 184 pages
Potato Skins with Buffalo Chicken
Ingredients: 12 ounces boneless, skinless chicken breast 1 cup water 4 medium russet potatoes (about 6 oz each) 3 tablespoons hot pepper sauce 1/4 cup non-fat milk 1/4 cup fat-reduced sour cream 2 tablespoons margarine 1/4 cup crumbled blue cheese 2 green onions 2 medium tomatoes 4 celery stalks Directions: Center oven rack and
Loaded Grilled Potato Chips
Loaded Grilled Potato Chips Ingredients: 4 large russet potatoes, scrubbed 8 ounces bacon, chopped in pieces 2 Tbsp. butter 8 ounces cheddar cheese, shredded 1/2 cup minced fresh scallions 1/2 cup sour cream Kosher salt Freshly ground black pepper Directions: Preheat your griddle to medium high heat. While it heats up, slice the potatoes into
Sweet Potato Fluff
Sweet Potato Fluff Ingredients: 3 cups cooked & mashed sweet potatoes 1 cup white sugar 2 eggs 1/2 cup butter 1/2 tsp. vanilla extract 1 cup flaked coconut 1 cup packed brown sugar 1/3 cup all purpose flour 1 cup chopped pecans 1/3 cup butter Directions: Preheat oven to 350 degrees. Mix the mashed sweet
Breakfast Potato Skins with Chorizo
Ingredients: 2 large potatoes, scrubbed 1/2 pound chorizo sausage, casing removed 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon black pepper 2 large eggs crumbled Cotija cheese, optional Directions: In a 400º F oven bake the potatoes for an hour, or until done. Let the potatoes cool slightly. Meanwhile, brown the chorizo in a large
Irish Potato Soup
Irish Potato Soup Ingredients: 1 large onion 3 medium potatoes 2 ounces butter 4 cups chicken stock ½ cup cream salt and pepper to taste parsley to garnish Directions: Peel and dice the onion and potatoes. Melt the butter in a large saucepan. Add the onion and cook for one minute coating completely in butter.
Rosemary-Romano Potato Stacks
Rosemary-Romano Potato Stacks Ingredients: 5 medium russet potatoes (each 2-inches diameter), cut into 1/8-inch slices 6 tablespoons butter, melted 2 teaspoons minced fresh rosemary Salt and pepper 1 cup Romano cheese, grated Directions: Heat oven to 400°F. Combine the potatoes, butter and rosemary in a large bowl. Season with salt and pepper. Sprinkle with romano;
Sweet Potato and Ginger Soup
Sweet Potato and Ginger Soup Ingredients: 3 large sweet potatoes, peeled and diced 3 cups filtered water 2 oz. fresh ginger grated and juiced (about 2 Tbsps.) 1 tsp. salt Directions: In a medium pot over medium heat, add the sweet potatoes, water, ginger juice, and salt. Cook until sweet potatoes are tender. Working in
Potato Cake
Ingredients 1 cup butter 1 1/4 cups sugar (divided) 2 egg whites 4 egg yolks 1 1/2 cups sugar 1 cup hot mashed potato 1/3 cup water 1 3/4 cups all-purpose flour 1/2 cup cocoa 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1
Cream Of Potato Soup
Ingredients potatoes, cut into small pieces 1 medium onion, chopped butter 2 teaspoons flour 1/2 pint sour cream Directions Cook potatoes in salted water until soft. Brown onion in butter; add to potatoes and water the potatoes were cooked in. Mix water with flour to make thickening agent. Add to potatoes along with sour cream.
Montreal Grilled Potato Salad
Ingredients: 2 pounds medium red potatoes pierced with fork 1 medium onion cut into 1/2-inch slices 1 large red bell pepper quartered 2 ribs celery 3 tablespoons olive oil 3/4 cup mayonnaise 2 teaspoons Grill Mates Montreal Steak Seasoning Directions: Microwave potatoes on HIGH 7 minutes or until almost tender, turning potatoes over halfway through
