Archive for the ‘Potato Recipes’ Category

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Upside down Vegetable Cake

Wednesday, July 15th, 2009

Strange name.  It reminds me of a meatless shepherds pie… except that it’s a big biscuit on top.  I suppose you could put the shepherd’s pie mashed potato mixture on top and eat it that way also.

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1 egg, beaten
1 cup milk
4 cups cooked mixed vegetables  (your choice)
1/2 cup vegetable stock
2 tablespoons butter

Mix (and sift) dry ingredients together.  Cut in shortening until mixture forms coarse crumbs.

Combine the egg and milk, then add to dry ingredients, stirring just until mixed.

Grease a shallow baking pan.  place the hot (seasoned to taste) vegetables on the bottom of the pan.  Add the vegetable stock.  Dot with butter.  Then cover with the biscuit dough.

Bake at 425 degrees for 20 minutes (or until the top turns golden brown).

Turn out onto a hot serving place, with the vegetables on top.

Posted in Carrot Recipes, Celery Recipes, Corn Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pea Recipes, Potato Recipes, Spinach Recipes, Tomato Recipes, Turnip Recipes | No Comments »

Italian Herbed Potato Salad

Thursday, May 28th, 2009

My hubby doesn’t care much for the traditional mayo-based potato salads.  He does love this potato salad though!    Note:  to make a low calorie version - cut way back on the olive oil and cut out the meat.  Sorry this is one of those dishes I never measure… but just make to taste.  Start lightly with the herbs and oil, and add a little at a time until it’s tasting the way you like.

New potatoes, quartered (or cut into bite-sized pieces).   Boil in water until you can stick a fork in them… or to the tenderness that you like.

Hint:  when boiling water w/pasta or potatoes, etc.  put a little “dolop” of oil or butter in the water… it’ll keep things from sticking together so badly, and also helps keep the pot from boiling over so badly.

Drain and cool the potatoes.  Mix gently together in a large bowl with olive oil (add just a little at a time, until you get the consistency you like).  Add diced red onion, chopped parsley, oregano, basil, ground black pepper, and sea salt to taste.  For a little extra depth, add a little freshly ground parmesan or romano cheese, or even fully cooked, diced italian sausage.

The flavors will mix and meld and the dish more flavorful, if you let it rest in the fridge for several hours before serving.  I  prefer to make this dish the day before serving.

Posted in Herb Recipes, Onion Recipes, Potato Recipes | No Comments »

Twice Baked Potatoes Recipe

Tuesday, April 7th, 2009

This one always impresses guests.  You can make these ahead of time too, leaving the final baking for the last minute.

4 large baking potatoes, scrubbed
4 strips of bacon
1 cup water
12 thin asparagus spears, washed and trimed
1 medium onion, diced finely
2 cloves garlic, diced finely
1/2 cup heavy cream
2 tbsp butter (at room temp)
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 cup grated cheddar
2 tbsp chopped fresh chives

Preheat your oven to 350 degrees (F).  Prick the potatoes a couple of times with a fork, rub with butter to keep skins from drying out.  Place potatoes in the center of the oven and bake until soft (about an hour and 15 min).  Remove from oven and cool. Turn the oven  up to 375 degrees.

Heat a large skillet over medium heat.   Fry bacon until crisp.  Drain the bacon on a plate lined with paper towels, crumble bacon and set aside.  Saute onion and garlic in skillet until tender.

In fresh skillet, add water and bring to boil over high heat.  Add asparagus.  Cover and cook for 3 minutes.  The spears should be slightly tender and still crisp.  Drain & run cold water over them to stop them from cooking any further.  Cut spears into 1/2″ pieces and set aside.  (Leave 8 spears whole though).

Slice the top 3rd off each potato (lengthwise).  Scoop out the insides of the potato, leaving about 1/8″ of potato against the skin (or you’ll have a weak shell).  Place potato insides in a bowl.  Scoop out the insides from the “tops” too and place in bowl.

Mix the butter and cream into the bowl with the potatoes, and mash together with the potatoes until creamy.  Mix in the sautee’d onions and garlic, paprika, salt and pepper.  Gently mix in the asparagus spear sections and most of the crumbled bacon (leaving a little for garnish).

Place the potato skin shells in a baking dish.  Fill halfway with potato mixture.  Lay two asparagus spears decoratively across each potato and mound the remaining potato mixture on top.  (Spears should stick out of each end.)  Sprinkle with remaining bacon crumbles, chives and cheese.

Bake for 15 minutes, or until cheese is melted.

NOTE: you can vary the dish by changing the type of cheese… try some specialty cheeses!  Or, even try mixing in other garden vegetables and mushrooms instead of the asparagus.

Posted in Asparagus Recipes, Herb Recipes, Onion Recipes, Potato Recipes | No Comments »

Italian Shrimp & Potatoes - Tasty, Easy Recipe

Sunday, April 5th, 2009

This recipe comes from a friend who serves it as a gorgeous appetizer when company comes over… but it also makes a great main course meal.

1 & 1/2 lbs yukon gold (or similar) potatoes, scrubbed & cut into 1/2″ cubes
1/3 cup olive oil
8 garlic cloves, minced
1 tsp cayenne pepper flakes
1 tsp salt
1/4 tsp saffron powder
1 lb small shrimp, peeled and devined
2 tbsp fresh parsley (chopped)

Boil water in a large pot.  Add the potatoes and cook until just barely tender (about 20 to 25 minutes).  Drain, and cool.

Heat a large skillet over medium heat.  Add olive oil, then garlic, cayenne, salt and saffron.  Cook for 10 seconds.  Then add the potatoes and toss to coat.  Rais the heat to medium-high, and cook for 3 minutes without stirring (until the potatoes are crispy on the bottom).  Toss, and cook until they’re crispy all over, stirring as needed to keep from buring.

Add the shrimp and parsley, cook stirring constantly until the shrimp are firm and pink.  Serve immediately.

Posted in Herb Recipes, Potato Recipes | No Comments »

Tracy’s Marvelous Mashed Mess

Sunday, March 29th, 2009

This is by far our favorite mashed potato recipe.   Mix ingredients to your taste.

Potoatoes, scrubed and cubed (I like to leave the skins on, but peel if you prefer)

In proprotion to the amount of pototatoes used: scrub, peel and cube about 1/3 the amount of turnips

1 Medium onion, diced

a couple of garlic cloves, crushed (season to your taste)

Put them all in a pot and just cover with water (or broth).    Bring to a slow boil, and boil until a fork can be easily inserted into the potatoes/turnips.  Drain (if you’re in a resourceful mood, save the liquid and make soup from it!).  Mash the mixture to your desired consistency.  Stir in milk and butter until creamy, and serve.

Garnish with chopped chives, or a little shredded cheddar cheese.

Note:  I always make more than we need for the meal.  The leftovers can be warmed and served with other dishes as is, or you can mix in a little egg and flour for potato pancakes.

Posted in Onion Recipes, Potato Recipes, Turnip Recipes | No Comments »

Recipe for Golden Latkes

Sunday, March 29th, 2009

These light, crispy potato pancakes go great with sides of sour cream(or yogurt) and applesauce.

5 lbs Yukon Gold Pototatoes, scrubbed
1 large onion
1 large egg, at room temperature.  Beaten until frothy
1 tbsp salt
1 tbsp fresh ground black pepper
1 & 1/2 cup canola oil (or other vegetable oil)

Peel the potatoes and grate them on a small grater setting.   Place in a colander and let drain for about 10 minutes.  Lightly press the potatoes to get rid of any excess moisture.

Grate the onion and mix in with the potatoes.  Stir in salt, egg, and pepper until well mixed.

Place a large skillet with oil over medium heat, heat until the oil ripples.  Scoop out 1/4 cup of the potato mixture, slip it into the oil, and flatten gently with spatula or sppon to create the pancacke.  Repeat until pan is full.  Fry for 2 minutes, turn with a spatula, then fry for 2 more minutes or until golden.

Transfer the latkes to a plate lined with paper towels, and let drain.  Repeat the process with remaining potato mixture until gone.

Note: if the potato mixture produces much moisture, squeeze the moisture from the mixture before placing it in the pan.

Serve warm.

Posted in Onion Recipes, Potato Recipes | No Comments »

Potato Crusted Tilapia Recipe

Sunday, March 29th, 2009

This yummy fish recipe (great for camping too!) is courtesy of Carol & Dick, Florissant MO.  Thank you!

4 x 6 oz tilapia fillets
1 cup buttermilk
salt and pepper
1/2 cup canola oil
2 cup instant mashed potato flakes (make sure you’re using potato flakes).

Marinate fish in buttermilk for 15 minutes, then discard the buttermilk.  Season the fish with salt and pepper to taste.

In a non-stick saute’ pan, over medium-high heat, add the canola oil.

Place potato flakes on a plate and press the fish fillets into the potato flakes until the fish is completely and uniformly covered.

When the oil is hot, transfer fish to the pan.  Fry fish for 4 minutes (approx) on one side, then 3 minutes on the other side (or until golden brown).

Sauce:
1/4 cup prepared horseradish
1/4 cup ketchup

Mix and serve along with the fish.  (Serves 4)

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Aunt Connie’s “Gone All Afternoon Stew”

Sunday, March 15th, 2009

Ingredients:
2 lbs stewing beef, cubed
3 medium carrots, sliced
2 onions, chopped
3 potatoes, quartered
1 cup peas
1 can condensed tomato soup
1/2 can water
1 tsp salt
dash of pepper
1 bay leaf
1/4 cup pickle juice or red wine

Preheat oven to 275 degrees.  Put all ingredients in a large casserole dish with a lid to fit.  (No need to brown the meat first.)  Mix ingredients together.  Cover tightly and bake in the preheated oven for 5 hours.  Serves 6.

Posted in Carrot Recipes, Pea Recipes, Potato Recipes | No Comments »

Mom’s Vegetable Beef Soup Recipe

Sunday, March 15th, 2009

This is one that I remember Mom making often on the farm!

Ingredients:
1 lb very lean hamburger
1 envelope lipton onion soup mix
7 oz package of sea shell pasta
4 cups vegetables (corn, diced carrots, diced onions, celery, green beans, cubed potatoes, etc.)
1 can tomato paste
1 tsp salt
1 tsp sugar
dash of garlic salt
dash of pepper
1/2 tsp Italian seasoning

Brown the hamburger and drain off the fat.  Add onion soup mix, and stir.  Add 6 to 8 cups of water and tomato paste and bring to a boil.  Add sea shells noodles and vegetables.  Let boil for 10 minutes or until pasta is tender.  Add the rest of the seasonings and simmer for 10 minutes more.

Posted in Bean Recipes, Celery Recipes, Corn Recipes, Pea Recipes, Potato Recipes, Tomato Recipes | No Comments »

Quick Beef and Potato Hash

Sunday, March 15th, 2009

This is a depression era recipe, I think.  I know it was one that several of my relatives favored (Grandma & Grandpa H, and my great aunts too).    It’s easy, and you can give it a bit of zest by adding your favorite herbs from your garden.  Or garnish with a little shredded cheese.

Ingredients:
1 lb lean ground beef
4 medium potatoes
1 medium onion

Brown the ground beef and drain.  (Nowadays, I rinse the cooked beef in hot water to get rid of the extra fat.)  Cube the potatoes and cut the onion into small pieces.  Add potatoes, onions, and a little water to the beef.  Cook it slowly on low heat, until it reaches a boil.  Cook until potatoes are done and most of the water has evaporated.  Season to your taste.

Posted in Potato Recipes | No Comments »

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