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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: potato (Page 3 of 3)

Hamburger Soup (aka Spicy Potato Soup)

February 15, 2006 / / 4 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

1 lb ground beef
4 Cups cubed, peeled potatoes (6 – 7)
1 Small onion, chopped
3 Cans (8-oz each) Tomato sauce
4 Cups water
1 teaspoon salt
1 teaspoon pepper
2 teaspoons hot pepper sauce (Texas Pete)
1 Small can whole kernel yellow corn
1 Cup frozen cut green beans – OPTIONAL

Directions:

In a large kettle, brown ground beef and drain.

Add potatoes, onion, and tomato sauce.

Stir in water, salt, pepper, hot pepper sauce, corn and green beans.

Bring to a boil.

Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.

Potato Chip Bites

February 11, 2006 / / 0 Comments

Recipe Source: domesticgoddess.ca

Ingredients:

1 potato (I used Yukon Gold)
vegetable oil (enough to shallow fry the potato slices)
3/4 cup crumbled feta cheese
juice of ½ lemon
1/2 teaspoon lemon zest, finely grated
tablespoon olive oil
any fresh herbs — I used oregano and parsley, sliced finely
pepper and salt to taste
grated pecorino-romano cheese
lemon pepper

Directions:

Slice potato into as thin slices as you can (using a mandolin would make this easier, but I don’t have one…yet) — 1/8″?

Heat vegetable oil in large, shallow frying pan until hot enough (use a small slice of potato to test; when bubbles form it’s ready). Preheat oven to 200 F.

Shallow fry the potato slices in batches, just browning them (turning them to do both sides). Remove and give a light sprinkling of sea salt. Drain on paper towel and then transfer to wire rack on cookie sheet.

When all potato slices are done, put cookie sheet into oven to keep warm. Mix together the feta, lemon juice, lemon zest, olive oil, herbs, and salt and pepper.

Take cookie sheet out of oven and turn up to 325 F. Pile spoonfuls of the cheese mixture on top of the chips. Sprinkle a small amount of pecorino-romano cheese on top of each and top with a sprinkling of lemon pepper. Put back into oven at higher temperature for about 10 minutes.

Serve on small Asian soup spoons or large tray.

Domestic Goddess notes:

Next time I make this I’m going to use sweet potatoes…much better for you and that lovely sweet, smoky taste to boot.

You could fry the slices of potato in spicy olive oil as well…how good can it get?

Oven Fried Potatoes

February 10, 2006 / / 0 Comments

Recipe Source: conservativebookstore.com

Prep/Cooking Time: Prep: 15 mins.

Ingredients:

6 potatoes
1 tablespoon parsley
1 tablespoon basil
1 dash garlic powder
1 dash pepper
2 tablespoons oil

Directions:

Spread oil in 13-by-9 inch baking dish.

Clean and cut potatoes into bite sized chunks. Toss potatoes in pan and sprinkle on spices. Put in oven at 375 degrees for about an hour possibly an hour and a half. Start these bad boys early because you are never quite sure how long it will take for them to become edible. I like to leave mine bake long enough for the outside to become crunchy and the inside to become soft.

This is one of those dishes that it is hard to screw up unless you forget to check on it once in a while.

Nicki’s Notes:

My mother used to make these, but used Lawry’s seasoned salt and parmesan cheese in the place of the spices in this recipe. Also, make extra sauce and cover with half before putting into oven, and with the rest about halfway through cooking.

Chicken Potato Casserole

February 9, 2006 / / 0 Comments

Recipe Source: Linda Larsen

Prep/Cooking Time: Prep Time: 20min / Cook Time: 60min

Ingredients:

10 oz. can condensed reduced fat and sodium cream of chicken soup
1 cup sour cream
1/4 cup milk
2 cups cubed cooked chicken
1-1/4 cups shredded Cheddar cheese
3-1/2 cups frozen hash brown potatoes, thawed
1-1/2 cups frozen peppers and onions, thawed
1-1/4 cups shredded Cheddar cheese
1-1/2 cups crushed potato chips

Directions:

Preheat oven to 350 degrees. In a medium bowl, combine soup, sour cream, milk, chicken and 1-1/4 cups cheese. Spread three-quarters of this mixture in a greased 2-quart baking dish.

Sprinkle hash browns and peppers and onions over the top of the casserole and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

Bake casserole, uncovered, at 350 degrees for 50-60 minutes or until bubbly. Let stand for 5-10 minutes before serving. 8 servings

To freeze, assemble casserole as directed, except do not thaw potatoes, peppers, or onions and do not sprinkle with potato chips. Wrap casserole in freezer wrap or heavy duty foil and freeze. Reserve potato chips in pantry. To thaw and bake, let thaw overnight in refrigerator. Uncover and bake at 350 degrees F for 60-70 minutes until bubbly. Then top with crushed potato chips and bake 5-10 minutes longer.

Linda’s Notes:

This super simple and delicious recipe is perfect to freeze ahead of time, then thaw and bake on nights when you just can’t face the kitchen.

Irish Potato Soup

January 29, 2006 / / 0 Comments

This is just like what my grandmother used to make!

Recipe Source: oldfashionedcooking.com

Prep/Cooking Time:

Ingredients:

8 medium-sized potatoes
1 large onion
herbs, salt and pepper to taste
milk
butter

Directions:

Peel and boil potatoes with onion sliced, some herbs, salt and pepper; press all through a colander; then thin it with rich milk and add a lump of butter, more seasoning, if necessary; let it heat well and serve hot.

Classic Potatoes Au Gratin

January 21, 2006 / / 0 Comments

Recipe Source: Velveeta package

Prep/Cooking Time: Prep: 15 minutes / Bake: 25 minutes

Ingredients:

4 cups thinly sliced potatoes (4 to 5 medium)
1 tsp. dry mustard
1/2 lb. (8 oz.) Velveeta, cut up
1/4 tsp. pepper
1/2 cup chopped onion

Directions:

Cook potatoes in boiling water in a large saucepan for 8 to 10 minutes or until fork-tender; drain.

Toss potatoes with remaining ingredients in 2-quart casserole; cover. Bake at 350 degrees F for 22 to 25 minutes or until potatoes are tender and Velveeta is melted. Stir gently before serving.

Makes 7 servings.

Scalloped Potatoes

January 21, 2006 / / 0 Comments

Recipe Source: Mom

Prep/Cooking Time: cooking: 15-20 mins

Ingredients:

potatoes, boiled and sliced
flour
shredded cheddar cheese
butter or margarine
salt
pepper
cream or milk

Directions:

Sorry, I don’t have measurements for this one, this is one I “eyeball.”

When cooking the potatoes, make sure they’re done, but not so overdone that they fall apart when you fork or knife them. It helps if you slice them before boiling, usually 1/4 inch thick.

In a small casserole dish, layer flour, salt and pepper (to taste), cheese, small “dallops” of butter, and potatoes — in that order. You’ll want each to form a layer, repeating until you either fill the dish or run out of potatoes. Top dish with extra cheese and butter.

Bake at 350 degrees F for 15 to 20 minutes.

When removed from oven, pour cream or milk into dish to create a “sauce” from the cooked ingredients.

Alternatives: This is a great dish for adding left-over ham or turkey for a “potluck” dish. I also enjoy a clove of garlic in mine as well — it would help to roast it first! Or use the bottled/pre-cooked kind from the supermarket.

Hearty Breakfast Skillet

January 21, 2006 / / 0 Comments

Recipe Source: Velveeta package

Prep/Cooking Time: Prep: 10 minutes / Cook: 12 minutes

Ingredients:

1/2 lb. (8 oz.) bulk pork sausage
6 eggs
2 cups frozen shredded hash brown potatoes
2 Tbsp. water
1 can (10 oz.) diced tomatoes and green chilies, drained (i.e. Rotel)
1/2 lb. (8 oz.) Velveeta, cut up

Directions:

Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally.

Top with Velveeta.

Beat eggs and water with wire whisk; pour evenly over ingredients.

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