Search Results for "Potato"
Recipe Results 25 of 74 pages
Garlic Red Potatoes
Ingredients: 2 pounds red potatoes (cleaned and cut into four pieces) 1/4 cup margarine (melted) 1 tablespoon garlic (finely chopped) 1/2 teaspoon salt 1 tablespoon lemon juice 2 tablespoons Parmesan cheese (grated) Directions: Preheat oven to 350 degrees F. Place potatoes in an 8×8-inch baking dish. In a small bowl combine melted margarine, garlic, salt,
Classic Sweet Potato Casserole
Ingredients for Topping: 1 cup brown sugar 1 1/2 cup plain flour 1 1/3 cup butter or margarine, melted 1 cup chopped pecans Ingredients for Casserole: 3 cups cooked sweet potatoes (approximately 3 pounds raw sweet potatoes), peeled 1/2 cup sugar 1/2 cup (1 stick) butter or margarine, softened 2 eggs 1/3 cup milk 1
Scalloped Potatoes
Ingredients: 6 medium russet potatoes 1 medium yellow onion, cut into thin strips Nonstick cooking spray 1/4 teaspoon salt (optional) 1/4 teaspoon ground black pepper 1 cup fat-free half-and-half 1/2 cup shredded, reduced-fat sharp cheddar cheese, divided Directions: Preheat oven to 400 degrees F. Peel potatoes and slice into thin rounds. Coat a large nonstick
Cheesy Sweet Potato Mac
Ingredients: 8 ounces macaroni (about 2 cups) 1 (15-ounce) can sweet potatoes 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup heavy whipping cream 1 cup whole milk 1 cup shredded fontina cheese 1/2 cup soft bread crumbs 1/2 cup grated Parmesan cheese 1/3 cup chopped pecans
Yukon Potato Souffle
Ingredients: 3 pounds medium size Yukon gold potatoes, washed, peeled and quartered 4 ounces (1 stick) unsalted butter, at room temperature, cut in 8 to 10 pieces 1/2 cup all purpose flour 8 large eggs 3 tablespoons kosher salt 1 teaspoon freshly ground nutmeg Directions: Heat the oven to 400°F. Generously butter a round soufflé
Green-Mash Potatoes
Ingredients: 7 potatoes (medium size, about 1 cup each) 1 cup skim milk (divided) 2 garlic cloves (peeled) 1 cup frozen peas 2 tablespoons soft (tub) margarine 1/8 teaspoon white pepper (optional) 1/4 teaspoon Kosher salt Directions: Simmer peeled, diced potatoes for about 10 minutes until soft when pierced with a fork. Cook 1 cup
Herb Roasted Rabbit and Potatoes
Ingredients: 4 lb Rabbit [cut into 8 pieces, rinsed & patted dry] 8 md Red potatoes [quartered] 2-4 lg Cloves garlic 6 tb Olive oil 4 oz Slab bacon, [rind removed & cut into 1″ cubes] 6 tb Fresh rosemary leaves OR 2 tb Dried rosemary 2 ts Coarsely ground black pepper Coarse salt,
Confetti Potatoes
Ingredients: 1/2 cup chopped zucchini 1/2 cup sliced celery 1 Tbsp. butter or margarine 1 cup sliced mushrooms 1/4 lb. (4 oz.) VELVEETA®, cut up 4 medium hot baked potatoes, cut in half lengthwise 1/4 cup chopped red or green pepper Directions: Cook and stir zucchini and celery in butter in large skillet on medium
Asparagus and Cheese Potato Soup
Ingredients: 1 large onion, chopped 4 teaspoons cooking oil 3 tablespoons all-purpose flour 2 cups 1-inch pieces asparagus spears or broccoli flowerets 2 cups milk 1 – 14-1/2-ounce can chicken broth 8 ounces red potatoes, cubed (about 1-1/2 cups) 1/4 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1 cup shredded sharp cheddar cheese (4 ounces)
Cheese Stuffed Potatoes
Ingredients: 4 potatoes (large, baking) 1 cup cottage cheese, low-fat 2 tablespoons milk 2 tablespoons onion (chopped) 1/4 teaspoon paprika Directions: Preheat the oven to 400 degrees. Scrub the potatoes. Put the potatoes in the oven. Bake 30 to 40 minutes until tender. Slice each potato in half lengthwise. Use a spoon to scoop out
