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  Diana's Menu& Recipe Box 

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Cheesy Ranch Potato Bake

Cheezy Ranch Potato Bake
  • 4 pounds potatoes, cut into 1/4 inch cubes
  • 2 teaspoons chili powder, optional
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons butter, optional
  • 1 (8 ounce) package shredded cheese
  • 1 (8 ounce) bottle Ken's or Hidden Valley Ranch dressing
  1. 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.
 

Chili Cheese Fries

  • French fries, fried
  • Can chili with or without beans, heated
  • Shredded cheddar or Mexican cheese
  • sour cream (optional)
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.
 

Potato Salad 

  • 3-4 Lbs Potatoes
  • 6 Eggs, boiled and chopped
  • 1 Stalk Celery, chopped finely (Optional)
  • 1/4 Onion, chopped finely (Optional)
  • 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.

Au Gratin Potatoes

  • Large Potatoes, Sliced Thin (Peeling is optional)
  • 1 Onion, Sliced Thin (Optional)
  • 3 Tbs Flour
  • 1/2 teaspoon salt
  • 2 Cups Milk
  • 3 Tbs Margarine
  • 1 1/2 Cups Shredded Cheddar Cheese
  • Salt & Pepper to Taste
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.

Scalloped Potatoes

  • Green Onions (Scallions) Chopped
  • Garlic Cloves, Peeled & Finely Chopped
  • Celery Stalk, Finely Chopped
  • Ham Steak, Slices or Chunks (Optional)
  • 1 Lb Bacon Slices, uncooked (Optional)
  • Large Potatoes, Sliced Thin (Peeling is optional)
  • 1 Onion, Sliced Thin
  • Flour
  • Milk
  • Margarine
  • Salt & Pepper to Taste
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.

Basic Baked Potatoes

  • 1-2 Potatoes per person
  • Sour Cream
  • Butter or margarine
  • Salt & Pepper to taste
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!

Twice Baked Potatoes

  • 5 Potatoes, baked
  • 1 Lb Bacon, cooked and crumbled (Optional)
  • 6-8 Oz cheddar cheese (Optional)
  • Few shakes Chives (Optional)
  • 1/2 Onion Chopped finely (Optional)
  • 4 Tbs Sour cream (Optional)
  • 1 or 2 Green Onions (Scallions) (Optional)
  • Fresh Mushrooms, rinsed and chopped (Optional)
  • Sour Cream for serving 
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!

Loaded Potato Skins

  • 5 Potatoes, baked
  • 1 Lb Bacon, cooked and crumbled (Optional)
  • Few shakes Chives (Optional)
  • 1/2 Onion Chopped finely (Optional)
  • 1 or 2 Green Onions (Scallions) (Optional)
  • Fresh Mushrooms, rinsed and chopped (Optional)
  • 6-8 Oz cheddar cheese (Optional)
  • Sour Cream for serving 
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!

Pierogi

  • 9-12 Frozen Pierogi
  • 3-4 Qts Water
  • 1 Cup Bread Crumbs (Optional)
  • 1/2 Tsp Garlic Powder (Optional)
  • 1/2 Tsp Onion Powder (Optional)
  • 1/2 Tsp Pepper (Optional)
  • Oil (enough for frying) (Optional)

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.

Boiled Potatoes With Chives

  • 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.

Foil Potatoes

  • Unpeeled Potatoes, rinsed and sliced thin
  • Onion, sliced thin
  • Green Pepper, sliced thin
  • Fresh Mushrooms, sliced (or canned mushrooms)
  • Salt, pepper, garlic powder, all to taste
  • Sticks of Margarine or butter

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!

French Fries

  • 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!

Home Fries

  • Raw or Cooked Potatoes, Chopped
  • Oil for frying
  • Salt to taste
  • Pepper to taste
  • Paprika
  • Onion chopped or shredded (Optional)
  • Green Pepper chopped or shredded (Optional)
  • Mushrooms chopped or shredded (Optional)
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.

Julianne/ Hashed Brown Potatoes

  • Potatoes, Shredded and rinsed
  • Oil for frying
  • Salt to taste
  • Pepper to taste
  • Paprika
  • Onion chopped or shredded (Optional)
  • Green Pepper chopped or shredded (Optional)
  • Mushrooms chopped or shredded (Optional)
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.

Pan Fried Potatoes

  • Potatoes, Sliced and rinsed
  • Oil for frying
  • Salt to taste
  • Pepper to taste
  • Paprika
  • Onion chopped or sliced (Optional)
  • Green Pepper chopped or sliced (Optional)
  • Mushrooms chopped or sliced (Optional)
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.

Mashed Potatoes

  • 4 Lbs Potatoes, peeled, salted and boiled
  • 1/4 Cup Butter or Margarine,  softened
  • 1/2 Cup Milk (or use instant Mashed)
As soon as potatoes are done, drain and mix all ingredients well and mash.

Cheddar Mashed Potatoes

  • 4 Lbs Potatoes, salted and boiled
  • 1/4 Cup Butter or Margarine,  softened
  • 1/2 Cup Milk (or use instant Mashed)
  • 1-2 Cups Grated or shredded Cheddar Cheese

Bacon Cheddar Mashed Potatoes

  • 4 Lbs Potatoes, salted and boiled
  • 1/4 Cup Butter or Margarine,  softened
  • 1/2 Cup Milk (or use instant Mashed)
  • 1/2 - 1 bottle Bacon bits or 1/2 Lb crumbled cooked Bacon
  • 1-2 Cups Grated or shredded Cheddar Cheese

Sour Cream & Chives Mashed Potatoes

  • 4 Lbs Potatoes, salted and boiled
  • 1Tbs Butter or Margarine,  softened
  • 1/2 Cup Milk (or use instant Mashed)
  • 1 Tbs Chives, (chopped fresh are best)
  • 8-16 Oz Sour Cream

Oven Roasted Potatoes

  • 4 Lbs Potatoes, cut in cubes or wedges

Bacon Ranch

Italian Roasted Potatoes

  • 1 onion, chopped
  • 2 tablespoons rosemary
  • 4 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive or vegetable oil
  • 1/4 cup Parmesan cheese

Oven Roasted Potatoes

Heat oven to 375F. 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 450F. 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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