Search Results for "Potato"
Recipe Results 1 of 57 pages
Browned Butter Potato Soup Soup Ingredients: 5 tablespoons butter 3 tablespoons flour 9 to 10 cups water 4 cups diced potatoes 1 1/2 cups diced celery 1/2 cup chopped onion 1 1/2 cups chopped fresh parsley salt and pepper to taste Drop Noodles Ingredients: 3 eggs 3/4 to 1 cup flour 1/2 teaspoon salt Soup
Pumpkin, Sweet Potato and Banana Mousse Courtesy of: Cleveland Clinic at clevelandclinic.org Ingredients: 1 large, ripe banana, peeled and broken into chunks 1 cup sweet potato, cooked, skin removed 8 ounces extra firm tofu 15 ounces canned pumpkin 1 teaspoon cinnamon ¼ teaspoon ground ginger ¼ teaspoon nutmeg 5 teaspoons real maple syrup Directions: Place
Savory Sweet Potato Gratin with Pecans Ingredients: 3 lbs peeled sweet potatoes, sliced into thin half moons about 1/2″ thick 1 sweet onion, sliced into thin half moons 2 oz prosciutto or ham, thinly sliced then diced 1 1/2 teaspoon dried rosemary, crushed to release more flavor 2 tablespoons grapeseed (or other light flavored) oil
Cream of Mushroom Soup Potatoes Ingredients: 1.5 lbs tiny potatoes, halved 2 (284 mL each) cans condensed cream of mushroom soup Salt and pepper 1/2 cup milk 1 tbsp. butter Topping: 8 oz mushrooms, sliced 1 tbsp. butter Salt and pepper Chives for garnish Directions: Preheat oven to 350°F. Place potato halves into a 13×9
Light & Creamy Mashed Potatoes Courtesy of: Cleveland Clinic at clevelandclinic.org Ingredients: 3 pounds potatoes, peeled and quartered 4 ounces fat-free cream cheese, cubed ½ cup reduced-fat sour cream ½ cup skim milk ¾ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon white pepper 1 tablespoon minced chives 1 dash paprika Directions: Place potatoes in
Grilled Potato Salad with Bacon Yield: 6 servings Ingredients: 6 slices bacon thick-cut, cooked until crisp, then coarsely crumbled 2 pounds red new potatoes (golf-ball size), scrubbed and poked with a fork 2 tablespoons extra-virgin olive oil 4 green onions including green tops, cut crosswise into thin rounds 1/4 cup extra-virgin olive oil 1 tablespoon
Twice-Roasted Sweet Potatoes with Hot Honey Ingredients: 3 medium sweet potatoes or yams, scrubbed (about 3 pounds) 1 Fresno or other red chiles, thinly slice ¼ cup honey 4 Tbsp. unsalted butter Kosher salt 2 tablespoons apple cider vinegar Directions: Preheat oven to 350°F. Poke holes all over sweet potatoes and wrap each in foil.
Autumn Sweet Potato Chili Ingredients: Individual Ingredient 1 (15 ounce) can sweet potatoes (do not drain) 1 tablespoon chili powder 1 (16 ounce) jar salsa 2 (15 ounce) cans black beans (do not drain) Water to achieve desired consistency ½ cup reduced-fat sour cream Shredded sharp cheddar cheese Dried or fresh chopped cilantro Directions: Combine
Potato Hobo Packs Ingredients: 2 medium unpeeled russet potatoes, cut into 1-inch chunks (about 2 cups) 4 small unpeeled red potatoes, cut into fourths (about 1 1/2 cups) One onion, thinly sliced 2 tablespoons cold butter or margarine 1/2 teaspoon dried sage leaves 1/2 teaspoon paprika 1/2 teaspoon salt Optional: 2 tablespoons chopped fresh chives
Roasted Heirloom Potato Salad For Honey Mustard Vinaigrette: 2/3 cup olive oil 1/3 cup white balsamic vinegar 3 Tbsp. honey 3 Tbsp. dijon mustard 1 Tbsp. fresh rosemary, minced 3 cloves garlic, minced 1/2 tsp. each kosher salt and freshly ground pepper For Salad: For Salad: 1 1/2 lbs. small heirloom potatoes, washed and cut