Layered Ham & Cheese Potato Bake

INGREDIENTS

Serves 4–5
5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8–10 slices ham
7–8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

PREPARATION

1. Preheat oven to 350°F/180°C.
2. Slice the peeled potatoes into ½-centimeter slices.
3. Season the potatoes with salt and pepper, tossing them to make sure they’re coated evenly.
4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
6. Follow with another layer of potatoes, then the remaining ham and sliced cheese.
7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
10. Bake for about 40 minutes, until the cheese is a deep golden brown.
11. Cool slightly, slice, then serve!

Mini Twice-Baked Potatoes

INGREDIENTS

Serves 8-10
5 pounds baby red potatoes
Olive oil
1 teaspoon salt
1 teaspoon pepper
Filling:
½ cup melted butter
1 cup sour cream
1 cup cheddar cheese, finely shredded
¾ cup bacon, diced
⅓ cup green onion, minced
1 teaspoon salt
1 teaspoon pepper
Topping:
⅓ cup cheddar cheese, divided
⅓ cup cooked bacon, divided
Garnish:
¼ cup minced chives



PREPARATION

1. Preheat oven to 425˚F/220˚C.
2. Wash potatoes thoroughly and poke holes in each potato with a fork.
3. Place potatoes in a bowl and sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
4. Place on a baking sheet covered in foil and bake for 35 minutes, or until potatoes are tender that a fork can go through the center flesh easily.
5. Let cool for 10 minutes or until potatoes can be handled comfortably.
6. Reduce oven temperature to 375˚F/190˚C.
7. Cut off tips of both ends of each potato.
8. Using a melon baller or metal teaspoon, carve out the center each potato.
9. Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
10. Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
11. Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
12. Using a small spoon, stuff each of the hollowed out potatoes with the filling.
13. Bake for 5-7 minutes.
14. Top each potato with cheddar cheese and bacon.
15. Return to oven and bake for 3-5 minutes or until cheese is melted.
16. Garnish with green onion.
17. Enjoy!

Cheesy Baked Hash Brown Patties

Serves: 9

INGREDIENTS

4 red potatoes
½ cup butter, melted
1 cup cheddar cheese, shredded
2 eggs, whisked
¼ cup chives, chopped
1 tablespoon garlic salt
1 teaspoon oregano
½ teaspoon pepper


PREPARATION

1. Preheat oven to 400°F/200˚C.
2. Peel and grate the potatoes.
3. Drop shredded potatoes into a large bowl of ice water to remove surface starch.
4. Strain or squeeze potato shreds and transfer to a large bowl.
5. Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
6. Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
7. Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.
Serve warm and enjoy!

Roasted Garlic Parmesan Potatoes

INGREDIENTS

Serves 4–6

3 russet potatoes, sliced
4 tablespoons olive oil
Salt, to taste
Pepper, to taste
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1 teaspoon paprika
½ cup parmesan cheese, shredded
Parsley, chopped


PREPARATION

1. Preheat the oven to 400˚F/200˚C.
2. Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
3. In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika. Sprinkle seasoning on potatoes and toss to coat.
4. Spread the potatoes on a baking sheet. Bake for 30 minutes, remove from the oven, sprinkle with parmesan and pepper, then bake for an additional 20 minutes.
5. Sprinkle potatoes with fresh parsley and serve while hot.
6. Enjoy!

Vegan Shepherd's Pie

RECIPE:

Serves: 6

Ingredients:
- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy milk (or rice milk)
- vegan butter



Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10=15 minutes, or until the top is crispy.

Enjoy!

Vegan Shepherd's Pie
Vegan Shepherd's PieSee full written recipe here: http://tastyfood2015.blogspot.com/2016/04/vegan-shepherds-pie.html
Опубликовано Tasty Food 6 апреля 2016 г.

Thanksgiving Leftovers Shepherd's Pie

RECIPE:
2 Tbsp. - Butter
1 Cup - Onion, diced
1 Cup - Carrots, chopped
1 Cup - Peas
1 Cup - Mushrooms
3 Cups - Turkey
1/2 tsp - Thyme
1/2 tsp - Parsley
1/4 tsp - Salt
1/4 tsp - Pepper
1 Cup - Gravy
1/2 Cup - Heavy Cream
4 Cups - Mashed Potatoes



Directions:

Preheat the oven to 425°F/220°C . Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat). Add in peas and mushrooms and cook for an additional 2-3 minutes. Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.

Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie). Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.) Enjoy!

Potatoes And Coddled Egg Mason Jar Breakfast

RECIPE
Servings: 5

Ingredients:
- 3 cups of chicken stock
- 3 large russet potatoes, peeled and cubed
- 4 oz of salted butter
- 1/2 cup of heavy cream
- 1/2 cup of shredded parmesan cheese
- 1/2 cup of reserved chicken stock from cooking potatoes
- Eggs
- Bacon
- Chives



Boil mashed potatoes in chicken stock until potatoes are tender. Remove potatoes and place in a large bowl. (Make sure to reserve the chicken stock in case the potatoes are too dry.) Add butter and heavy cream to the potatoes and start mashing. While still warm, add the shredded parmesan cheese and continue mashing. If it’s too dry, add the reserved chicken stock.

Spoon the mashed potatoes into your half pint mason jar about half way. Crack an egg on top and close the jar.

In a large enough pot to hold all of your jar, bring water to a boil. You want enough water so that when you place the jar, the water comes up to just under the lid. When the water is boiling, carefully put in your closed jars. Cover with a lid, and let it simmer for 12 - 15 minutes, longer if you prefer your eggs to be less runny.

Remove jars, open, sprinkle a few bacon pieces and chives. Enjoy!

Thanksgiving Leftovers: Mashed Potato Bread

RECIPE: 
(Makes one loaf)
1 cup mashed potatoes
1 cup milk (or substitute almond/soy/ or rice milk)
3 Tbsp. butter (or non-dairy spread)
1 Tbsp. sugar
1 Tbsp. yeast
1 tsp salt
4 cups flour
1/2 cup water

Any mashed potato recipe will work for this bread. In a large mixing bowl, combine all ingredients except the flour and water. Mix well. Slowly add in the flour and water until the dough begins to lump in a ball in the bowl.

On a floured surface, knead the dough for about 5 minutes, This is to activating the yeast, so try to move every part of the dough as you knead.

Let the dough rise in a covered bowl for 30 minutes, or until it doubles in size.

Gently punch the air from the risen dough, and form into a rectangle. Grease a 9x5 pan lightly, and fold the dough over at the sides until it fits into the pan. Bake at 350˚F / 177˚C
for about 45 minutes.

Let the bread cool for 20 minutes before slicing. Enjoy!

Easy Vegan Fettuccine Alfredo

RECIPE:

SERVES: 2 

Ingredients:
- 2 medium white potatoes
- 1/4 white onion
- 1 Tbsp Italian seasoning (a blend of basil, oregano, rosemary, thyme, and black pepper)
- 1 tsp lemon juice
- 2-4 cloves of garlic
- 1 tsp salt
- 12 oz fettuccine pasta
Boil 4 cups of water in a small pot. Peel and chop the potatoes into 1/2 inch cubes. Cut a quarter of an onion into cubes, and combine with potato in the pot. Boil for 10 minutes, or until soft. Begin cooking 12 oz of fettuccine pasta in a separate pot. In a blender, combine 1/2 cup raw cashews with 1 cup of the water used to boil the veggies. Add the veggies, garlic, salt, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick. Add more salt to taste.

Tip: adding 1 tsp of nutritional yeast, and 1/4 tsp truffle oil will really make this dish pop with cheesy flavor!
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Pour the sauce over the cooked pasta, serve and enjoy!

Breakfast Baked Potato (Idaho Surprise)

RECIPE:

Wrap one potato in a wet paper towel and microwave 4-6 minutes per side. Remove from microwave and let cool a bit. Cut off the top and scoop out the middle. Fill the hole with shredded cheddar cheese, an egg, bacon bits, and parsley. Bake at 200°C / 400°F for 15-20 minutes or until egg is cooked to your preference.

Breakfast Baked Potato (Idaho Sunrise)
Breakfast Baked Potato (Idaho Sunrise)Full recipe: http://tastyfood2015.blogspot.com/2015/12/breakfast-baked-potato-idaho-surprise.html
Опубликовано Tasty Food 29 марта 2016 г.