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Potato Recipes - Potatoes Recipes




Potatoes Recipes

Recipe with potato

BAKED SPAGHETTI CASSEROLE

3 oz Potato
3 oz Spaghetti, cooked
3 oz Tomato -- chopped medium fine
1 1/2 oz Scallions -- chopped med fine
1 1/2 oz Sesame seeds
1 1/2 tb Sesame oil
1/4 ts Thyme
1/4 ts Garlic -- minced
1/2 ts Salt

Preheat oven to 400 degrees. Lightly grease 4 x 8 baking pan with sesame o8il. Bake potato for 40 minutes. When cooled, cut into 1/2-inch cubes. Combine all ingredients together. Lower heat to 375 degrees.
Transfer to a baking pan and bake for 15 minutes.
Serves 2.

Au Gratin Potatoes And Ham


3 C potatoes -- peeled and sliced
1/2 Med onion -- coarsely chopped
3/4 C ham -- cooked, cubed
1/2 C american cheese -- shredded
1/2 Can cream of mushroom soup
1/4 C milk
1 Dash thyme
In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours or until potatoes are tender.

Vegetable Latkes

2 lg Idaho potatoes
2 md Carrots
2 md Zucchini
1 lg Yellow onion, finely chopped
2 Eggs
1/4 ts Pepper
1 1/2 ts Salt
1/4 c Flour
Oil for frying

1. Pare and coarsley shred potatoes and carrots.
Shred zucchini. Place in a bowl with onion.

2. Combine eggs, egg whites, salt and pepper; stir into
vegetable mixture. Sprinkle flour over top; stir to mix.

3. Heat non-stick griddle, or heavy skillet to medium-high.
Brush with oil. Drop batter by heaping tablespoonfuls onto
griddle. Flatten slightly. Cook until browned. Turn, brown
other side, adding a little oil as necessary.

4. Drain on paper towels and keep warm until ready to
serve. Serve with applesauce or cranberry sauce or
combination for dipping.

Stir Fried Beef

for 4 servings :


3/4 lb Round Steak
1/4 c Olive Oil
2 Cloves Garlic, pressed
1 Jalapeno, sliced
1 Red Bell Pepper, Sliced
2 Carrots, Julienned
1/2 Head Cauliflower, florets
1 Potato, julienned
1/2 lb Mushrooms, sliced
Coriander
Parsley
12 Flour Tortillas

Cut the steaks into 1/3 inch strips. Heat oil and garlic in wok or
wide frying pan until aromatic. Add the beef strips. Saute until
browned. Remove and keep warm. Add peppers, carrot, cauliflower and
potato. Saute until tender crisp (about 5 minutes). Add the mushrooms
and return the meat to the pan. Cook 2 minutes longer or until the
meat is heated through. Wrap the tortillas in foil and warm over
medium heat in a separate frying pan until warmed through. Spoon stir
fried meat and vegetables onto the tortillas, roll up and serve.

Vidalia Sweet Onion Chicken Breast Casserole

for 2 servings:

1 Large chicken breast, split -and boned
2 tb Vegetable oil
2 Medium-sized potatoes, -peeled and sliced
2 Medium-sized Vidalia sweet
Sliced
1 cn (10 3/4-oz) cream of mushroom soup
Paprika

Brown breast in oil and drain on paper towel. Oil a 1
1/2-quart casserole. Layer potatoes on bottom; follow with a layer of
onions and top with a layer of mushroom soup. Gently, place chicken
breast over soup and sprinkle with paprika. Cover tightly and bake at
350 degrees for 1 hour. Yield: 2 servings

Twice Baked Potato Casserole

Makes 12 servings

5 pounds all-purpose potatoes, peeled and quartered
1/2 stick (4 Tablespoons) butter
1 1/2 cups shredded reduced-fat cheddar cheese, divided
1 cup 1% low-fat milk
1 cup reduced fat sour cream
2 eggs
1 cup sliced scallions
4 slices bacon, cooked crisp
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Preheat oven to 350 degrees. Lightly coat a shallow 3 quart baking
dish with non-stick cooking spray. Cook potatoes in a large pot with
water to cover for 20 to 25 minutes, until tender when pierced. Drain
well and return to pot. While potatoes are still hot, add butter and
mash with a potato masher until smooth. Stir in 1 1/4 cup of cheese,
milk, sour cream and eggs until blended. Then add 3/4 cup of
scallions, 2 slices of bacon, crumbled; salt and pepper. Spoon into
the prepared baking dish. Sprinkle with remaining 1/4 cup cheese and
2 slices of bacon, crumbled. Bake uncovered for 40 minutes or until
the top is lightly golden brown. Sprinkle with remaining 1/4 cup
scallions.

TOMATO GOULASH

Take 1 pint of fresh or canned tomatoes, 2 pounds of lean beef cut into small strips, 3 large onions, sliced, 2 tablespoons drippings, 1 pint of shredded cabbage, 7 small potatoes, 1 teaspoon salt, 1 teaspoon paprika, 1 cup of water, and 1 cup of milk. Place the drippings in a kettle; when smoking hot, add the meat; when the meat is brown, remove from the kettle, and put in the onions and cabbage;
then put in the meat and the tomatoes; add the seasonings and the water; cook very slowly until the meat is tender; then add the potatoes; when they are done, add the milk; boil up once and serve.


Potatoes Recipes

Recipe with potato





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