1 (8 ounce) bottle Ken's or Hidden Valley
Ranch dressing
Place the potatoes in
lightly grease 9x13 baking dish. Sprinkle with chili powder,
salt, and pepper. Evenly distribute the butter over the potatoes.
Cover dish and bake 1 hour 400 degree
oven or until potatoes are tender. Remove from oven, and mix in the
cheese and Ranch dressing. Continue cooking 10 minutes or until
cheese is melted and bubbly.
Place fries in microwavable bowl or dish, cover with heated chili,
sprinkle cheese liberally over top.
Heat in microwave on high 1 minute. Top with a couple dollops sour cream
if desired.
1/2 Jar Green Olives, halved or 1/2 Jar Sweet Relish
Mayonnaise, 1-3 cups, Depending on preference
Mustard, a couple of squirts
Rinse unpeeled potatoes and remove any eyes
or impurities. Cut into bite sized cubes, rinse, put in a
large pot of cold water and cook on high heat until
potatoes are just fork tender. Do not add salt. Rinse well
in cool water. In large bowl, combine all ingredients and
mix well. Refrigerate until ready to serve.
Preheat oven to 400 degrees F (200 degrees
C). Butter a 1 quart casserole dish.Layer 1/2 of the
potatoes into bottom of the prepared casserole dish. Top with the onion
slices if desired, and add the remaining potatoes. Season with salt and
pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in
the flour and salt, and stir constantly with a whisk for one minute. Stir
in milk. Cook until mixture has thickened. Stir in cheese all at once, and
continue stirring until melted, about 30 to 60 seconds. Pour cheese over
the potatoes, and cover the dish with aluminum foil.Bake 1
1/2 hours in the preheated oven.
Mix scallions, garlic and celery. In Oblong
baking dish, put a layer of potatoes down. Sprinkle with flour, some
scallion mix, pepper and salt and top off with several pats of margarine.
Repeat until one layer of potatoes remains. Lay bacon or ham over top of
casserole then the last layer of potatoes, salt, pepper, flour and
margarine. Last, layer the sliced onions on the very top and pour milk in
until it reaches the top of the the onions. Line baking rack with foil (to
catch any spills). Place on middle rack in a 350° oven and bake 45
minutes or until potatoes are fork tender.
Heat oven to 400°. Rinse potatoes and poke with
a fork. Place on oven rack and bake 40-60 minutes or until soft. You could
also wrap individual potatoes in foil before placing on oven rack. Remove
(unwrap if needed) and serve split with what pleases you!
Cut baked potatoes in half and Scoop out potato
insides into a mixing bowl. Add any and all ingredients you like and mix
and mash. Now fill skins with potato mix and place on buttered cookie
sheet. Top with shredded cheese if desired and bake at 350° 20 minutes or
until hot.
These are great as a snack, dinner side or the dinner entree
itself!
Cut baked potatoes in half and Scoop out potato
insides into a In mixing bowl, leaving at least 1/4 inch shell. Add bacon,
onions, chives and mushrooms and mix well. Fill skins with mix and place
on buttered cookie sheet. Top with shredded cheese and bake at 350° 20
minutes or until hot.
These are great as a snack, dinner side or the dinner entree
itself!
On high heat, bring water to a rolling boil in large pot.
Gently place frozen Pierogi in boiling water and boil until
Pierogi floats. Remove from water and serve or fry.
If frying: Mix all dry ingredients in a zipper bag.
Shake a few damp boiled Pierogi in mix and place in hot oil to
fry. Pierogi is done when golden. Remove from oil and drain on
paper towels. Repeat until all Pierogi are done.
4 Lbs Potatoes, peeled, rinsed and cut in 2 inch squares. Or use
small potatoes
Tsp Salt
Chopped Chives (fresh or dried
Put potatoes, salt and 4 Qts water in large pot
and heat over high heat. Bring to boil. Add chives and continue to boil
over medium-high heat until potatoes are soft indicating doneness.
Rip off foil in large pieces (as many as people you are going to
serve). First, place potatoes on foil, next add the other vegetables as
desired, season. Now put 3 pats of margarine on top. Fold foil over, roll
it to seal it on all sides.
Grill Method: Place foil potatoes on 2nd or 3rd rack on
BBQ grill (outer part of a charcoal or wood grill so not to burn) Turn
every 5-10 minutes until soft inside indicating doneness. Serve hot in
foil!
Oven Method: Place foil potatoes on middle oven rack
lined with heavy duty foil and cook at 375° for 30-40 minutes or until
soft and done. Serve hot in foil!
Potatoes, cut like fries and rinsed (Or use bagged frozen fries)
Oil for frying
Salt to taste
Heat oil in large pot or use a deep fryer.
Carefully put potatoes in fryer. 5- 15 minutes (depending on if you are
using fresh potatoes or frozen fries) or until crisp or golden. Remove
from fryer and drain on paper towels. Salt and go to town!
Heat oil in large skillet (just enough to cover
the bottom). Carefully put potatoes and other veggies if desired in pan
and flatten with a spatula. If raw, cover and cook over low-medium heat
15-20 minutes or until soft. If precooked, cover and cook over medium heat
10-15 minutes or until hot. Flip with spatula and heat on medium- high for
a few minutes or until bottom is golden, flip again and brown other side.
Remove from pan.
Heat oil in large skillet (just enough to cover
the bottom). Carefully put potatoes and other veggies if desired in pan
and flatten with a spatula. Cover and cook over low- medium heat 15
minutes or until soft. Flip with spatula and heat on medium- high for a
few minutes or until bottom is golden, flip again and brown other side.
Remove from pan.
Heat oil in large skillet (just enough to cover
the bottom). Carefully put potatoes and other veggies if desired in pan
and flatten with a spatula. Cover and cook over low- medium heat 15-20
minutes or until soft. Flip with spatula and heat on medium- high for a
few minutes or until bottom is golden, flip again and brown other side.
Remove from pan.
Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated.
Roast about 10 minutes longer or until potatoes are tender and golden brown.
Taco Potatoes
4 medium russet or Idaho baking potatoes (about 1 1/3 lb)
1 package (1 oz) taco seasoning mix
3 tablespoons cornmeal
1/4 cup olive or vegetable oil
Salsa, if desired
Heat oven to 450°F. In large zipper bag, mix taco seasoning mix and cornmeal. Pierce potatoes with fork; place on
microwave-able paper towel or roasting rack in microwave. Microwave on High 6 to 8 minutes, turning once halfway through cooking, until almost tender.
Cut cooked potatoes lengthwise into quarters; place in large shallow dish. Drizzle with oil; toss to coat. With large slotted spoon, place potatoes in plastic bag of seasoning mixture; shake to coat. Arrange potatoes on cookie sheet.
Bake about 8 minutes or until golden brown and tender. Serve with salsa.
Sour
Cream & Chives/ Cheddar/ Buffalo
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