Posts Tagged potato

Skillet Basil Potatoes

This is a Campbell’s recipes.

  • 1 tablespoon butter
  • 1 small onion, chopped up
  • 1/2 teaspoon basil
  • 1 can cream of celery soup
  • 1/2 cup shredded cheese
  • 1/4 cup water
  • 1 1/4 pound of cooked potatoes
  1. Melt the butter in a skillet over medium heat. Add the onion and basil and cook for a couple of minutes.
  2. Add the soup, cheese and water. Reduce heat to low. Heat until cheese is melted, stirring often. Add potatoes and heat through.
    Basil Skillet Potatoes

Verdict: This recipe was a cheesy delicious dish! And easy to make.

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Cheesy Homemade Tater Tots

I found this recipe on another food blog.

  • 4 Russet potatoes, peeled and chopped
  • 1/2 cup milk
  • 3 tablespoons butter
  • 1 egg
  • 1 cup flour
  • 1/2 cup sharp cheddar cheese, grated
  • Salt and pepper
  • 2 cups of panko breadcrumbs
  1. Boil potatoes 10-15 minutes until tender.
  2. Using a fork, add milk and butter and mash up potatoes. Let them cool. Beat the egg, before adding it, flour, cheese and salt and pepper to the potatoes.
  3. Drop a few teaspoons of potatoes (we may have made them too big) into the panko and roll them around the crumbs to shape.
  4. (We didn’t deep fry them like the original recipe, but fried them in a pan of oil until browned.)

Cheesy Tater Tots

Verdict: I am not sure where these went wrong. Ours never kept the shape we rolled them into, instead spreading out in the pan. I know we made them too big, but I don’t know if the mashed potatoes had the right consistency to hold together. On the other hand, when we tasted them, they had a weird paste like after taste that seems to have come from too much flour. It was an odd tasting dish.

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Lemon Potatoes with Garlic and Oregano

I am pretty sure I found this recipe online somewhere, but I am not sure where.

  • 3 lbs Yukon gold or baking potatoes, cut into 1 1/2 inch pieces
  • 1/2 cup of olive oil or canola oil
  • 4 garlic cloves, crushed or thinly sliced
  • 1 1/2 teaspoon oregano
  • 1 teaspoon salt
  • Pepper to taste
  • 1/2 cup beef or chicken stock (we used chicken)
  • 1/3 cup lemon juice
  1. Preheat oven to 400F.
  2. Spread potatoes in a single layer in 13×9 inch baking dish. Pour oil over them and add garlic, oregano, salt and pepper and toss to coat. Bake for 15 minutes.
  3. Add the stock, toss, and bake 10 more minutes.
  4. Add the lemon juice, toss and bake 10-15 more minutes.

Lemon Garlic Potatoes

Verdict: Given the title of the recipe, I expected the garlic taste to be a lot more present in the dish. As it was, the lemon taste overpowered everything and, while I like lemon in some dishes, for me it just didn’t work here.

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Individual Potato Gratins

This is a Food Network recipe.

  • Vegetable spray
  • 2 large russet potatoes, peeled and thinly sliced
  • 1/2 cup grated Swiss cheese
  • 2 green onions, finely chopped
  • Salt and pepper to taste
  • 3/4 cup heavy cream

1. Preheat oven to 375F.

2. Spray 8 muffin tins (we used the larger ones so we did 6) with vegetable spray. Layer potato slices, cheese and onion into each muffin cup (we did 3 layers) Season with salt and pepper. Pour 2 tablespoons of heavy cream into each muffin cup.

3. Cover with foil and bake 30 to 40 min, removing foil halfway through baking time. (The original recipe said to invert them onto serving dish, but because we used a larger muffin mould, we were able to get our out with a large spoon.)

Potato Gratin

Verdict:  These were good. It was a nice combination of cheese and potatoes. I think, if I were to make these again, I would replace the green onions, which I don’t think added a lot – with bacon.

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Shepherd’s Pie

I found this recipe in the French language Metro newspaper.

  • 4 potatoes
  • 1 1/2 cup mini carrots
  • 1/2 turnip cut into spears
  • 1/2 cup grated cheese (we used mozzarella)
  • 1 1/2 lb. ground beef
  • Butter
  • 2 tablespoons beef broth
  • Pepper to taste
  • 1 398ml can of creamed corn
  • 1 398 ml can of corn kernels

1. Boil the potatoes, carrots and turnips. Drain and mash with half the cheese.

2. Brown the beef with a bit of butter. Add the beef broth and mix well.

3. Spread the beef on the bottom of an oven dish. Spread the creamed corn and the corn kernels. Cover with the potato mixture and sprinkle with the remaining cheese.

4. Bake at 350F for 20 min or until cheese melts.

Shepherds Pie

Verdict: This wasn’t a horrible recipe, but it’s not my favourite Shepherd’s Pie recipe. I was mainly trying this recipe to try turnips for what may be the first time. When it comes to trying new ingredients to cook with, I always like to have them surrounded by ingredients I know I like, so that if I don’t like the new ingredient there are still things that I can eat in the dish. I don’t know if it was the recipe or me, but I couldn’t taste the turnip in this dish.

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Potato Skins

I found this recipe in the French language Metro newspaper.

  • 4 medium potatoes
  • 1 1/2 tablespoon vegetable oil
  • 1 1/4 cup shredded mozzarella cheese
  • 2 shallots, chopped
  • 3 tablespoons cooked and crumbled bacon

1. Preheat oven’s broiler.

2. Wash potatoes. Prick with knife. Cook in microwave 8 to 9 minutes or until done (we baked ours in the oven).

3. Cut each potato in two, lengthwise. Scoop out the majority of the insides, leaving a small amount.

4. Oil the potato (inside and out). Place them on a baking sheet.

5. Evenly distribute cheese, shallots and bacon over the 8 pieces.

6. Broil 1 to 2 min.

Potato Skins

Verdict: These were very easy to make and very good. But, then again, how can potatoes, cheese and bacon go wrong? Perfect side dish to a hamburger!

 

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Shortcut Pierogi Casserole

This is a Kraft recipe.

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 1 270g tub of Philadelphia Garlic and Herb Cooking Creme
  • 1/2 cup milk
  • 16 frozen potato and cheddar cheese pierogies
  • 1 1/2 cup chopped cooked ham
  • 1 cup frozen peas
  • 1/2 cup mix of mozzarella and cheddar cheese

1. Preheat oven to 350F.

2. Heat oil in a skillet on medium-high heat. Add onions and cook 5 minutes or until tender, stirring frequently. Remove from heat. Add cooking creme and milk and mix well.

3. Combine pierogies, ham and peas in a 2L oven dish sprayed with cooking spray. Top with sauce and the shredded cheese.

4. Bake 40 min or until heated through.

Pierogi Casserole

Verdict: This was a very easy, very tasty dish. I thought it was a little heavy and I’m not sure the peas were needed (though I dislike peas anyways).

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