Ingredients
6 russet potatoes
2 tsp salt, divided
3 Tbsp butter
1 medium onion, minced
1/2 green bell pepper, minced
2 Tbsp coarsely chopped pimento
1/8 Tbsp pepper
Directions
1. Peel and cube potatoes. Place in a large saucepan, cover with water. Bring to a boil: add one tsp salt. Boil until tender, about 5 minutes, drain well.
2. Melt butter in a large skillet over medium heat: add potatoes, onion, bell pepper and pimiento.
3. Cook until potatoes are slightly crispy and browned stirring gently to prevent sticking. About 15 minutes. Remove skillet from heat: add remaining salt and pepper.
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Wednesday, July 11, 2007
Italian Stuffed Potatoes
Ingredients
4 russet potatoes
1/2 cup cottage cheese
2 Tbsp butter
1 tsp salt
1 cup marinara sauce
4 Tbsp shredded mozzarella cheese
4 Tbsp shredded Parmesan cheese
Directions:
1. Cook potatoes in a microwave on high for 15 minutes, turning after 8.
2. Preheat oven to 400. Slice top quarter off of each potatoe. Scoop out flesh into a medium bowl, leaving a 1/2 inch shell.
3. Add cottage cheese, butter and salt to bowl. Mix well. Spoon potatoe mixture into shells.
4. Top each stuffed potato with some marinara sauce, mozzarella and Parmesan. Place potatoes on a baking sheet. Bake until heated through and cheese is melted about 10 minutes.
*Compliments of Easy Everyday Cooking.
4 russet potatoes
1/2 cup cottage cheese
2 Tbsp butter
1 tsp salt
1 cup marinara sauce
4 Tbsp shredded mozzarella cheese
4 Tbsp shredded Parmesan cheese
Directions:
1. Cook potatoes in a microwave on high for 15 minutes, turning after 8.
2. Preheat oven to 400. Slice top quarter off of each potatoe. Scoop out flesh into a medium bowl, leaving a 1/2 inch shell.
3. Add cottage cheese, butter and salt to bowl. Mix well. Spoon potatoe mixture into shells.
4. Top each stuffed potato with some marinara sauce, mozzarella and Parmesan. Place potatoes on a baking sheet. Bake until heated through and cheese is melted about 10 minutes.
*Compliments of Easy Everyday Cooking.
Twice Baked Potatoes
Ingredients
6 large baking potatoes
6 oz cream cheese softened
1 cup sour cream
2 Tbsp butter or margarine
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
6 Tbsp shredded Cheddar cheese
Directions
1. Preheat oven to 500. Microwave potatoes on high for ten minutes. Bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potatoe.
2. Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potatoe flesh.
3. Beat potatoe mixture with an electric mixer set at medium speed until smooth and creamy; about 3 minutes. Add onion salt, salt and pepper. Reduce oven temperature to 350.
4. Spoon potatoe mixture into potatoe shells. Sprinkle with cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.
*Compliments of Easy Everyday Cooking.
6 large baking potatoes
6 oz cream cheese softened
1 cup sour cream
2 Tbsp butter or margarine
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
6 Tbsp shredded Cheddar cheese
Directions
1. Preheat oven to 500. Microwave potatoes on high for ten minutes. Bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potatoe.
2. Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potatoe flesh.
3. Beat potatoe mixture with an electric mixer set at medium speed until smooth and creamy; about 3 minutes. Add onion salt, salt and pepper. Reduce oven temperature to 350.
4. Spoon potatoe mixture into potatoe shells. Sprinkle with cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.
*Compliments of Easy Everyday Cooking.
Paprika Skillet Potatoes
Ingredients
4 medium russet potatoes
2 cups water
1 Tbsp vegetable oil
4 green onions, sliced
2 cloves garlic, minced
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
Directions:
1. Cut potatoes into 1/2 inch cubes. Place into a large saucepan and cover with water.
2. Cook potatoes over medium high heat until tender, about five minutes, drain well.
3. Heat oil in a medium nonstick skillet over medium heat: add potatoes, green onions and garlic. Sprinkle with paprika, salt and pepper.
4. Saute, turning occasionally with a spatula until potatoes are golden brown, about 10 minutes. Spoon into a serving dish.
*Compliments of Easy Everyday Cooking.
4 medium russet potatoes
2 cups water
1 Tbsp vegetable oil
4 green onions, sliced
2 cloves garlic, minced
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
Directions:
1. Cut potatoes into 1/2 inch cubes. Place into a large saucepan and cover with water.
2. Cook potatoes over medium high heat until tender, about five minutes, drain well.
3. Heat oil in a medium nonstick skillet over medium heat: add potatoes, green onions and garlic. Sprinkle with paprika, salt and pepper.
4. Saute, turning occasionally with a spatula until potatoes are golden brown, about 10 minutes. Spoon into a serving dish.
*Compliments of Easy Everyday Cooking.
Monday, July 10, 2006
Double Stuffed Potatoes
Ingredients:
4 large baking potatoes
2 tbsp butter or margarine
1/2 cup chopped onion
3/4 cup Cheddar Cheese, divided
1/4 cup sour cream
2 tsp dried chives
salt and pepper
Directions:
1. Scrub potatoes, pat dry. Pierce each potato several times with a fork. Mircrowave on high for about 10 minutes, rotate potatoes. Microwave until tender about 3 minutes longer.
2. Preheat oven to 350. Melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
3. Scoop out potatoes, keeping shells intact, place pulp in a medium bowl. Mash potato pulp; add onion, 1/2 cup Cheddar, sour cream, chives, salt and pepper to bowl.
4. Spoon potato mixture into shells, dividing evenly. Sprinkle remaining Cheddar on top. Place in a medium casserole dish. Bake potatoes until heated through, about 10 minutes.
(I always end up breaking the potato skins when I'm scooping them out, and this tastes just as good if you bake the insides in a small casserole dish.)
*Compliments of Easy Everyday Cooking.
4 large baking potatoes
2 tbsp butter or margarine
1/2 cup chopped onion
3/4 cup Cheddar Cheese, divided
1/4 cup sour cream
2 tsp dried chives
salt and pepper
Directions:
1. Scrub potatoes, pat dry. Pierce each potato several times with a fork. Mircrowave on high for about 10 minutes, rotate potatoes. Microwave until tender about 3 minutes longer.
2. Preheat oven to 350. Melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
3. Scoop out potatoes, keeping shells intact, place pulp in a medium bowl. Mash potato pulp; add onion, 1/2 cup Cheddar, sour cream, chives, salt and pepper to bowl.
4. Spoon potato mixture into shells, dividing evenly. Sprinkle remaining Cheddar on top. Place in a medium casserole dish. Bake potatoes until heated through, about 10 minutes.
(I always end up breaking the potato skins when I'm scooping them out, and this tastes just as good if you bake the insides in a small casserole dish.)
*Compliments of Easy Everyday Cooking.
Saturday, June 03, 2006
Cheesy Mixed Vegetable Bake
Ingredients:
1 package frozen mixed veggies of choice (16 oz)
1 can chopped pimiento drained and divided (4 oz)
1 can golden mushroom soup (10 0z)
1/3 cup sour cream
1/4 tsp pepper
1 can french fried onions, divided (3 oz)
1 cup shredded Swiss cheese divided
Directions:
1. Preheat oven to 350. Grease a large casserole dish. Combine vegetables, half of the pimiento, soup, sour cream, pepper, half of the fried onions and half of the cheese in a bowl, mix.
2. Spoon mixture into prepared casserole dish bake for 20 minutes.
3. Sprinkle remaining fried onions and cheese on top of casserole. Bake casserole for 5 minutes longer.
4. Remove casserole from oven. Sprinkle with remaining pimiento. Let stand for 5 minutes before serving.
*Compliments of Easy Everyday Cooking.
1 package frozen mixed veggies of choice (16 oz)
1 can chopped pimiento drained and divided (4 oz)
1 can golden mushroom soup (10 0z)
1/3 cup sour cream
1/4 tsp pepper
1 can french fried onions, divided (3 oz)
1 cup shredded Swiss cheese divided
Directions:
1. Preheat oven to 350. Grease a large casserole dish. Combine vegetables, half of the pimiento, soup, sour cream, pepper, half of the fried onions and half of the cheese in a bowl, mix.
2. Spoon mixture into prepared casserole dish bake for 20 minutes.
3. Sprinkle remaining fried onions and cheese on top of casserole. Bake casserole for 5 minutes longer.
4. Remove casserole from oven. Sprinkle with remaining pimiento. Let stand for 5 minutes before serving.
*Compliments of Easy Everyday Cooking.
Grilled Eggplant
Ingredients:
2 medium eggplants
1 tsp salt
2 tbsp vegetable oil
2 tbsp lemon juice
1/2 tsp garlic salt
Directions:
1. Preheat grill or broiler. Grease grill rack or broiler pan. Slice eggplants into 1/2" thick slices.
2. Sprinkle salt over eggplant slices. Let sit for 15 minutes, pat dry with paper towels.
3. Meanwhile, combine oil, lemon juice and garlic salt in a small bowl. Brush oil mixture onto both sides of each eggplant slice.
4. Grill eggplant, turning once until tender about two minutes on each side.
Tips:
-Use tongs to flip instead of fork as the pieces are tender and will wreck if speared.
-Fresh lemon juice is best for the taste in this recipe. So buy some fresh lemons in peak season and squeeze them into ice cube trays. Freeze until needed. One cube will equal approximately 1 tbsp juice.
*Compliments of Easy Everyday Cooking.
2 medium eggplants
1 tsp salt
2 tbsp vegetable oil
2 tbsp lemon juice
1/2 tsp garlic salt
Directions:
1. Preheat grill or broiler. Grease grill rack or broiler pan. Slice eggplants into 1/2" thick slices.
2. Sprinkle salt over eggplant slices. Let sit for 15 minutes, pat dry with paper towels.
3. Meanwhile, combine oil, lemon juice and garlic salt in a small bowl. Brush oil mixture onto both sides of each eggplant slice.
4. Grill eggplant, turning once until tender about two minutes on each side.
Tips:
-Use tongs to flip instead of fork as the pieces are tender and will wreck if speared.
-Fresh lemon juice is best for the taste in this recipe. So buy some fresh lemons in peak season and squeeze them into ice cube trays. Freeze until needed. One cube will equal approximately 1 tbsp juice.
*Compliments of Easy Everyday Cooking.
Spanish Rice
Ingredients:
2 tbsp olive oil
1 cup chopped yellow onion
1/2 cup chopped green pepper
1 can chopped mild green chillies (4 oz)
1 cup quick cooking white rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
Directions:
1. Heat oil in a large skillet over medium heat, add onion, bell pepper, chillies and rice.
2. Saute until rice is browned and vegetables are tender, about 5 minutes.
3. Add undrained tomatoes and vinegar to skillet, stir. Cook stirring frequently until liquid is absorbed and rice is tender, about 5 minutes.
4. Add salt and pepper, mix. Spoon rice into serving bowl.
Olive oil tip. Keep it in the fridge. Refrigerated olive oil stays good for a year.
*Compliments of Easy Everyday Cooking
2 tbsp olive oil
1 cup chopped yellow onion
1/2 cup chopped green pepper
1 can chopped mild green chillies (4 oz)
1 cup quick cooking white rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
Directions:
1. Heat oil in a large skillet over medium heat, add onion, bell pepper, chillies and rice.
2. Saute until rice is browned and vegetables are tender, about 5 minutes.
3. Add undrained tomatoes and vinegar to skillet, stir. Cook stirring frequently until liquid is absorbed and rice is tender, about 5 minutes.
4. Add salt and pepper, mix. Spoon rice into serving bowl.
Olive oil tip. Keep it in the fridge. Refrigerated olive oil stays good for a year.
*Compliments of Easy Everyday Cooking
Cheddar Topped Cauliflower
Ingredients:
1 medium head of cauliflower
2 cups water
1 tsp salt
1/4 tsp pepper
1 tsp dry mustard
1/2 cup mayonnaise
2 cups shredded cheddar cheese
1 tsp salad seasoning
Directions:
1. Preheat oven to 375. Wash cauliflower, remove leaves and stems and cut into bite sized pieces.
2. Add water to large saucepan, place cauliflower in pan. Cook covered until tender about 10 minutes, drain.
3. Spray medium baking dish with cooking spray. Layer cauliflower in dish. Sprinkle salt and pepper on top.
4. Combine mustard and mayonnaise in a small bowl, mix well. Spread over cauliflower. Sprinkle cheddar and salad seasoning on top.
5. Bake until bubbly about 10 minutes.
You can use frozen cauliflower as well.
Note to self, cauliflower is in season during the winter.
*Compliments of Easy Everyday Cooking
1 medium head of cauliflower
2 cups water
1 tsp salt
1/4 tsp pepper
1 tsp dry mustard
1/2 cup mayonnaise
2 cups shredded cheddar cheese
1 tsp salad seasoning
Directions:
1. Preheat oven to 375. Wash cauliflower, remove leaves and stems and cut into bite sized pieces.
2. Add water to large saucepan, place cauliflower in pan. Cook covered until tender about 10 minutes, drain.
3. Spray medium baking dish with cooking spray. Layer cauliflower in dish. Sprinkle salt and pepper on top.
4. Combine mustard and mayonnaise in a small bowl, mix well. Spread over cauliflower. Sprinkle cheddar and salad seasoning on top.
5. Bake until bubbly about 10 minutes.
You can use frozen cauliflower as well.
Note to self, cauliflower is in season during the winter.
*Compliments of Easy Everyday Cooking
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