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| Articles about Potatoes |
| Green Peas with Potatoes | | 2008-06-23 21:30:41 | | INGREDIENTS:120g sliced meat or shrimps2 teaspoons dark soy saucesome salt1 teaspoon cornstarchsome pepper200g potatoes1 large onion2 red chillies1 tomatosome cooking oil3 teaspoons sweet dark sauce100g Indonesian green peas ( stick peas or petai )PREPARATION:If using meat slices, marinate with 1 teaspoon of dark soy sauce, some salt, cornstarch and pepper for 10 minutes. Peel, dice and deep-fry potatoes. Rinse and halve petai. Cut onion into thick shreds. Remove chilli seeds then slice. Dice tomato.Blanch petai in hot oil and remove. Heat up cooking oil and stir-fry the meat till cooked. Set aside.Heat up more oil and saute onions till they turn transparent. Add potato, petai and meat and stir-fry evenly. Then add tomatoes and red chillies.Add 2 teaspoons of dark soy sauce, some salt and Sweet dark sauce and stir evenly. | | By: Recipes Indonesian Food | | |
| | Potatoes Fried Chili / Sambal Goreng Kentang | | 2008-06-05 21:50:19 | | OVERVIEW:A very spicy hot side-dish or menus made from potatoes with mixed with onion, garlic and peppers.INGREDIENTS:4 large potatoes1 large onion2 cloves garlic1 tablespoon chili Chop1 dessertspoon tamarind paste1 tablespoon kecap manis1 dessertspoon chopped parslyoil1 dessertspoon java sugarPREPARATION:Peel and halve the potatoes.Slace style Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.Finely chop the onion’s and garlic. Soften in a frying pan or wok, add the sambal ulek, gula djawa, tamarind and kecap manis and fry for a further 3 minutes.Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsly and serve. | | By: Recipes Indonesian Food | | |
| | WHB - Marjoram & New Potatoes Terrine | | 2008-05-30 04:05:42 | | 600 g new potatoes300 g cream cheese2 eggs1 Tbsp dried marjoram40 g grated Grana Padano cheese20 g buttersaltpepperCook potatoes in a boiling water for 20 minutes. Remove from water and crush them with a fork.In a bowl stir together cream cheese, a pinch of salt, pepper, Grana Padano and marjoram. Add eggs and mix into homogeneous mass.Line loaf pan with baking paper. Pour cream cheese batter, place potatoes on top, sprinkle with pieces of butter and bake in a preheated oven on 180°C for about 20 minutes.Note: This is a part of Weekend Herb Blogging event hosted this week by Gay from A Scientist in the Kitchen. Recipe source: Sale & Pepe Tasting Team, Serbian issue, June 2008.
| | By: Palachinka | | |
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| Salted Sliced Pork with Onion-Sauce & Boiled Potatoes | | 2008-05-27 05:12:40 | | My husband likes to eat food but he seldom makes meal requests and he seldom cooks. He was brought up in a large family with strict traditional rules about men's and women's roles.
In recent years,...
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| | By: My Recipes | | |
| | Poussins, Sweet Potatoes and Links of Note | | 2008-05-03 05:57:00 | | Well I'm back in Ireland after a wonderful weekend. I was very reluctant to go, but am so glad I did. Everyone has grown up but still looks the same! In another ten years we'll all be grey and sagging, but at least we can remember the good times! :) A lot of my former classmates read the blog apparently, so hi guys, don't be afraid to comment!I've been promising this simple recipe for ages. Poussins are basically young chickens, the same as Cornish Hens. They are reared to be eaten at four to five weeks of age and as such are extremely tender and moist. They take a mere thirty minutes to roast and make quite an elegant supper. I found these little guys on sale at Dunnes Stores for less than a breast of chicken! Good times!I opted to serve these with a very simple roast sweet potato. The sweet potatoes were sitting in my pantry for awhile and I wanted to use them up, despite himself not being a fan. Tough, he could deal for one night. We were both absolutely amazed at the flavo | | By: The Humble Housewife | | |
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| Dear Moog, Potatoes are Our Friends. | | 2008-04-10 13:10:00 | | It's another time for an exciting episode of "Dear Moog"...Where I put as much effort into carefully crafting thoughtful, truthful answers to your questions......as I do paying attention to my children.Son: "DADDY!! DADDY!! MY EYE!! MY EYE FELL OUT!!"Me: (turning up TV volume to HEAR OVER ALL THE SCREAMING): "Mmmhmmm. Blue."Kids.**********************Disclaimer:I am not responsible for any stupid sh*t you do to yourself or others as a result of taking any of my advice seriously. There, I think that covers it.You've been warned.***********************Our first letter comes from The Offended Blogger (hereafter, called "TOB").TOB hails from Idaho.Idaho's state motto, "Got Taters?", was almost edged out by the runner-up vote-getter, "We're all bored. Send prostitutes."I know nothing about Idaho, except the "potato" thing.As such, I picture that everyone in Idaho:1) Lives in giant potato houses2) Hunts free-range potatoes with potato guns3) Smells like dirtOther than potatoes, I don't think | | By: Mental Poo | | |
| | | World Famous Potatoes | | 2008-04-03 20:27:09 | | I got this recipe out of Capper’s Weekly. Very good the next day.
6 potatoes (2 1/2 lbs.)
3/4 C. water
1 stick margarine
1 pkg. dry onion soup mix
Cut unpeeled potatoes into 1/2″ slices. Melt margarine in water. Add soup mix. Layer the potatoes in a 2-quart casserole. Bake, covered, in 350º oven for 1 hour. Will hold [...] | | By: Bartholomew Buffet | | |
| | Potatoes Deluxe | | 2008-04-03 20:25:31 | | 2 lbs. frozen hash browns, thawed
1 C. onion, chopped
1 can cream of chicken soup
1 pt. sour cream
1 stick margarine, melted
1 C. sharp Cheddar cheese, grated
2 tsp. salt
TOPPING:
1 C. cornflake crumbs
1/4 C. margarine, melted
Mix soup, sour cream, margarine, cheese and salt in a large bowl. Add hash browns and onion and mix well. Spread in a [...] | | By: Bartholomew Buffet | | |
| | Gwen’s Potatoes | | 2008-04-03 20:22:09 | | 8 to 10 potatoes
8 oz. cream cheese
8 oz. sour cream
1 stick butter or margarine
Garlic salt, to taste
Onion salt, to taste
Chives
Boil and mash potatoes. Add remaining ingredients. | | By: Bartholomew Buffet | | |
| | Crock Pot Potatoes | | 2008-04-03 20:20:48 | | I make these quite often when I have a crowd.
2 lbs. frozen hash browns
1 tsp. onion salt
1 can cream of chicken soup
1 C. sour cream
2 C. sharp cheese, grated
6 T. margarine, melted
1 tsp. salt
1/2 tsp. pepper
Cook in crock pot 4 to 6 hours. | | By: Bartholomew Buffet | | |
| | Sweet and Sour Potatoes with Mango | | 2008-04-03 18:11:46 | | One of the most interesting and challenging part of cooking is experimenting with flavors and spices. It reminds me of my lab-experiment days when you'd keep adding elements till you successfully concocted a new compound and exaltingly cried out "Eureka!!" Ok, I know not all experiments go great, but at least that gives you enough incentive to try out new stuff; that's precisely what I felt a few days back when I decided to try a vietnamese recipe for Sweet and Sour Potatoes with Mangoes! A bit...
Please Click the Title for the Full Post
| | By: Fun and Food | | |
| | Sweet Potatoes and Yams | | 2008-03-20 09:28:03 | | It's hard for me to believe that I can find sweet potatoes and yams here in the U.S. that taste just like at home. I bought some red yams that are sweet as well as white Chinese yams that are purple inside; the flesh. I also bought a different one; a red sweet potato called Benito. They are all very good, and can be made into pies and cakes, and who knows for what else that I don't don't know about. I just don't know a lot at this time in terms of how to cook them differently other than baking in the microwave and/or boiling them. And yeah, not to mention they can also be barbecued-fried and coated with melted brown sugar. I just made some the other day. Only my daughters and I didn't get to eat all that I cooked. So we still have some leftovers here in the refrigerator. It helps to have a lot of people help you eat, it makes you feel like eating somehow. It must be the feeling of competition. Anyway, as for what I can buy at the nearby fruit and vegetable market here, well, there are | | By: Memoirs of a Filipina | | |
| | Italian Potatoes | | 2008-02-03 21:20:00 | | Ingredients:3 large potatoes, cleaned,cut into wedges 1 medium onion, thinly sliced 1/2 cup black olives, sliced salt pepper olive oil Instructions:Toss potatoes with oil and add to skillet on med heat. When potatoes are cooked about halfway through, add onions and olives, cook until potatoes are cooked through and onions start to caramalize. Season with salt and pepper.Nutrition Facts:Amount Per Serving: Calories 278Fat 4 g, Cholesterol 0 mg,Sodium 311 | | By: HealthyBodySoul | | |
| | Honorary Potatoes. | | 2008-01-10 14:44:00 | | January 11 ... It is sad that chefs no longer seem to create and name dishes in honour of celebrities. Do they not realise that they are depriving future food historians of great fun? Why are they shirking their responsibilities and not developing future classics such as Raspberries à la Bush and Gruel à la Paris Hilton ? There are disputed claimants for the inspiration of many eponymously named dishes, and the search for authenticity can be difficult, even impossible. Who really was the Benedict in Eggs Benedict, or the Newburg in the lobster dish? There is consensus on some however, and intriguing mystery with others, and as it is our week of potatoes in celebration of the International Year of the Potato, we will look at a few of them. Other ideas are welcome, please use the comments section! Potatoes Anna.Myth and history collide on this one, and the ‘Anna’ is said to be a Anna Deslions, a nineteenth century Parisian celeb and member of the world’s oldest profession – although I am sure she did not see herself that way as it is said that she never charged her clients, she merely accepted trinkets such as diamonds and beautiful apartments from them. Her favourite meeting place was the famous Café des Anglais, and it appears that she brought much royal and imperial and aristocratic business to the restaurant by way of her guests. No wonder the chef of the time saw fit to create a dish in her honour. He was Adolphe Duglère, famous in his own right, and no doubt if he were alive today he would have his own TV show and his own adoring fans. Unfortunately, Adolphe did not leave one single cookbook, so the ‘authentic’ recipe is not certain. It very rapidly became a classic however, and other cookbook authors made sure they included it. Here is a version from another French chef, Charles Ranhofer, who moved to America and became famous as the chef of Delmonico’s in New York, and did write a cookbook called The Epicurean (1894). Potatoes A | | By: The Old Foodie | | |
| | Tasty Thursday - Honey Roasted Sweet Potatoes | | 2008-01-10 08:36:00 | | Head on over to The Pumkin Patch for more yummy but healthy recipes! This is the first year I haven't made a resolution to lose weight this year. Doesn't mean its not something I'm going to work on, but I'm not going to start off the year with it and then end up beating myself up in a month because I slipped. I'm always looking for new but healthy recipes so this weeks Tasty Thursday will be | | By: Dragonfly Kisses & Butterfly Zoos | | |
| | Polite Potatoes. | | 2008-01-08 13:15:00 | | January 9 I am devastated. Humiliated even. I wish to apologise retrospectively to all my dinner guests over the years. I have belatedly read the advice (96 year old advice!) that would have saved me from several decades of social ineptitude. I have served impolite potatoes for decades. The Potato: A compilation of Information from every available source (1912) advises that “In polite society, potatoes are only admitted “en robe de chambre”, - that is to say, in their jackets – to the midday meal and then not on formal occasions. At such time the following are used …. ” The book goes on to give a number of extraordinarily polite potato recipes, starting with this one: Potato Georgette.Special recipe of M. Joseph, chef of the Cafe Paillard:Take a potato and hollow it out, filling the hollow with a salpicon of shrimp tails drenched in a bisque sauce made from the heads and pounded bodies of the shrimps. Cover the potato with some of the mashed insides and bake very well done and serve hot. Somewhat later in the polite section is a familiar recipe: Potatoes Julienne (Shoestring Potatoes)Cut raw into very fine shreds like straws, cook quickly in hot lard, dust with fine salt. Followed by a very unfamiliar (to me) and most intriguingly named dish: Between the Acts Potatoes.Same as Julienne, only about twice as large. The name? Does this mean French Fries during the interval at the theatre? From another book about The Irish Potato (1914) by Jessie Pinning Rich, from the University of Texas in 1914 we have a rather more homely approach – a recipe which sounds like a great way to use up leftover potatoes - but whatever you do, don’t serve them to guests if you move in polite society, it sounds a little rustic and, well, leftover. Waldorf Potatoes.Cut cold boiled potatoes into cubes and mix one cup of potatoes and one-half cup of cream sauce, having previously added four tablespoons of grated cheese. Pour over pot | | By: The Old Foodie | | |
| | Leprosy in the time of Potatoes. | | 2008-01-07 13:35:00 | | January 8 Gilbert White (1720-1793) was an English cleric and naturalist whose home was Selborne in Hampshire. Much of his detailed observation of the natural world (and the human one) was recorded in letters he wrote to other naturalists and scientists, and these were compiled in a book called The Natural History of Selborne. In a letter he wrote on this day in 1778, he mused on the possible causes of leprosy (particularly the dietary) – and in the course of this gives us a strong clue as to the timing of the acceptance of the potato as a useful crop in England. To The Honourable Daines Barrington Selborne, Jan. 8, 1778. Dear Sir,In all ages the leprosy has made dreadful havoc among mankind…. Some centuries ago this horrible distemper prevailed all Europe over; and our forefathers were by no means exempt, …. It must therefore, in these days, be, to an humane and thinking person, a matter of equal wonder and satisfaction, when he contemplates how nearly this pest is eradicated … This happy change perhaps may have originated and been continued from the much smaller quantity of salted meat and fish now eaten in these kingdoms; from the use of linen next the skin; from the plenty of better bread; and from the profusion of fruits, roots, legumes, and greens, so common in every family. … Three or four centuries ago, before there were any enclosures, sown-grasses, field-turnips, or field-carrots, or hay, all the cattle which had grown fat in summer, and were not killed for winter-use, were turned out soon after Michaelmas to shift as they could through the dead months; so that no fresh meat could be had in winter or spring…. But agriculture is now arrived at such a pitch of perfection, that our best and fattest meats are killed in the winter; and no man need eat salted flesh, unless he prefers it, that has money to buy fresh…. One cause of this distemper might be, no doubt, the quantity of wretched fresh and salt fish consumed by the com | | By: The Old Foodie | | |
| | Appetizer Recipes : Warm Salmon Salad with Crispy Potatoes | | 2007-12-23 20:54:00 | | Ingredients :2 tablespoons extra-virgin olive oil, divided2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices1/2 teaspoon salt, divided1 medium shallot, thinly sliced2 teaspoons rice vinegar1/4 cup buttermilk2 7-ounce cans boneless, skinless salmon, drained4 cups arugula1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.2. Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.Tips :In a kind of updated homage to Swiss rosti, this light salad combines things we love: a bed of crispy potatoes, some deliciou | | By: Cooking is Easy | | |
| | Main Course Recipes : Peppered London Broil, Parmesan Mashed Potatoes | | 2007-12-09 09:08:00 | | Ingredients :1 London broil, about 3 to 4 poundsOne quarter cup olive oil1 Tbsp. fresh ground black pepper3 cloves garlic, minced1 tsp. red pepper1 Tbsp. dried parsley1 Tbsp. dried thyme1 tsp. saltBrush steak with olive oil. Combine seasonings and rub on both sides of the steak. Chill until ready to grill. Cook over medium hot coals until desired doneness is achieved. You can let the steak marinate overnight with the pepper and spice rub for a little extra flavor.Tips : Trim any fat from the meat. Parmesan Mashed PotatoesIngredients :3 - 4 pounds red potatoes, washed and quartered1 tsp. salt3 cloves garlic, mincedOne third cup Fresh Parmesan cheese, gratedOne quarter cup butterOne quarter cup creamSalt and pepper to tasteCook potatoes in salted water until tender. Drain off water. Add garlic, cheese, butter, cream and salt and pepper and mash potatoes until smooth.Tips : Use low fat milk and fat free Half and Half rather than the cream. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Scalloped Potatoes | | 2007-08-27 16:55:00 | | Ingredients :6 medium or 3 large Idaho baking potatoesbutter spray1/2 cup finely diced white or yellow onion2 Tbl white flour1 teaspoon salt1/2 teaspoon pepperLight sprinkle of cayenne1 cup milk (skim, 2% or whole)3/4 cup shredded Gruyére cheese1/2 cup shredded Cheddar4 tsp butterPaprika sprinkled on topMakes enough for 4 that love lots of crust or for 6 in regular-sized portionsHeat the oven to 350 degrees.Peel the potatoes. Then, slice them thinly. I use a mandolin slicer set on "2" which gives me slices about an eighth of an inch thick. You can use a slicer or carefully slice them by hand.Put the first third of the potatoes in the bottom of a 9 X 13 pan that has been sprayed with butter spray. Then layer on the onions and half of the Gruyere cheese. Sprinkle on the flour and put on the salt and pepper. Add the second layer of potatoes. Put on the second helping of Gruyere cheese, sprinkle with the cayenne (optional) and then pour the milk over the whole thing. (You do not need to w | | By: Cooking is Easy | | |
| | Антошка, Антошка, Пойдем копать картошку! Let's Go Dig Potatoes! | | 2007-08-25 19:45:00 | | Mansur Mirovalev of the Associated Press has the story of Moscow's Potato Fest 2007. Yes, here you can be reassured that in Russia, the lowly potato remains king! The website for the Potato Fest cheerfully exclaims that the potato is second only to bread in Russia (hmmm ... I would have guessed third).
The fest is being held in a suitable location. You might imagine the U.S. to be king of | | By: The Accidental Russophile | | |
| | Roasted Garlic Mashed Potatoes with Basil | | 2007-08-13 00:07:46 | | Another Basil Recipe. No need to let is go to waste.
Ingredients:
4 unpeeled garlic cloves
3 medium baking potatoes, pared and quartered
6 to 8 fresh basil leaves, cut into thin strips
1/2 cup skim milk
Dash of cracked pepper
1/4 to 1/2 teaspoon salt
2 to 4 tablespoons butter or margarine (optional)
Directions:
Roast garlic in oven or toaster oven at 375F [...] | | By: Quietly Into the Night | | |
| | Robin’s Hashbrown Potatoes | | 2007-07-29 16:57:11 | | I got this recipe quite a few years ago from my niece Robin in Minnesota. It is an easy recipe that everyone seems to love!
2 pounds frozen hash browns
8 ounces sour cream
1 can cream of celery soup
1 can cream of chicken soup
1/2 large onion, chopped
Shredded cheese
Mix together all ingredients except for the cheese.
Put in a [...] | | By: Recipes from Grandma | | |
| | Spanish Potatoes. | | 2007-07-26 23:00:00 | | Today, July 27th William Eden, a British diplomat in Spain, wrote to his mother on this day in 1788, and mentioned the food: “I must not forget to mention that we find here two excellent articles for the table – good bread, and as fine potatoes as I ever saw” Was he referring to the potato, or the sweet potato? The potato was certainly being grown in England at that time but it was hardly popular, particularly on the tables of the well-to-do. One writer of the time (David Davies, in The Case of the Laborers in Husbandry, 1795) said: “Today the whole laboring people have neither meat nor cheese nor milk nor beer in sufficient quantities, they eat white bread where everybody else eats it. Though the potato is an excellent root, deserving to be brought into general use, yet it seems not likely that the use of it should ever be general in this country.” One of the problems in unravelling the early history of the potato in Europe is that many of those who wrote ab | | By: The Old Foodie | | |
| | Cheddar baked potatoes | | 2007-07-12 08:15:00 | | Cook Time: 30 minsIngredients:1 jar (1 lb.) Ragu Cheesy Double Cheddar Sauce;1 bag (16 oz.) frozen mixed vegetables, cooked and drained;6 large baking potatoes, unpeeled and baked.Instruction:In 2-quart saucepan, heat Double Cheddar Sauce. Stir in vegetables; heat through.Cut a lengthwise slice from top of each potato. Lightly mash pulp in each potato. Evenly spoon sauce mixture onto each potato. Sprinkle, if desired, with ground black pepper. | | By: Cooking at home is very simple! | | |
| | R&D facility for petals & potatoes | | 2007-06-06 07:00:00 | | Telegraph IndiaEven as chief minister Buddhadeb Bhattacharjee dreams of a thousand flowers blooming in the IT sector, a tech firm is sowing seeds to diversify in floriculture. Salt Lake-based hardware and networking solutions provider Micro Solus Systems announced entry into the flower market on Tuesday with the first bloom of its gerberas. Carnations will follow soon... | | By: The Flower Expert - Flowers Encyclopedia | | |
| | Papas Arrugadas Con Mojo (Wrinkled Potatoes With Sauce) | | 2007-05-18 13:01:34 | | Here we are on Gran Canaria, Canary Islands, the archipelago in the North Atlantic Ocean. (Early explorers discovered a great many dogs on the islands, hence the name from the Latin canis, meaning dog). Originally inhabited by Berberlike peoples, known as Guanches.We are sitting in the cave restaurant Tagoror, Barranco de Guayadeque, having "papas arrugadas con mojo". The Barranco de Guayadeque is a valley stretching from Gran Canaria's coast into the heart of the island. Within this valley there are hundreds of old Guanche caves and burial chambers. The traditional Guanche way of cooking potatoes was in sea water, they say.Small sized potatoes are nowadays served at restaurants, eaten with its skin and dipped in Mojos. Sauces come in many colors and tastes. The most well known and most common ones are the mojo picante (spicy red mojo) and the mojo verde (coriander green mojo).Trying to recall a memory from summer 1998 ....INGREDIENTS:Serves 4* ½ - 1 kg (500 g-1000 g) small new pota | | By: My Recipes | | |
| | Comfort Food: Meatloaf, Creamed Spinach and Red Skinned Mash Potatoes | | 2007-02-09 14:25:00 | | First of all I must apologize that I don't have a picture. I did take one but accidentally deleted them. Very intelligent I know. But I suppose you know what meatloaf looks like! Anyways, I was feeling the cold yesterday and thought some nice comfort food might hit the spot. So here goes...
Deborah's Eclectic Meatloaf
I call it this, because I have never in my life used a recipe for | | By: The Humble Housewife | | |
| | Chevys Garlic Mashed Potatoes. | | 2006-12-26 09:49:00 | | This easy-to-clone dish comes with many of the tasty entrees at the restaurant chain or can beordered up, pronto, on the side. It's a nice clone to have around since it goes well with so manydishes, Mexican or otherwise. Just give yourself the time to bake and cool the potatoes. Be hereat TSR next week for a big clone request from the same "always fresh ingredients" Mexican foodchain. It's for that muy delicioso salsa, baby! Si, si, si. See you then.4 medium/large russet potatoes1 tablespoon butter1 tablespoon minced fresh garlic (3-4 cloves)3/4 cup water1/2 cup cream3/4 teaspoon salt1/8 teaspoon black pepper1.Preheat oven to 400 degrees.2.Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheatedoven for 1 hour until they are tender. Cool.3.Mash potatoes and remove about half of the skin. You want to leave the rest in.4.Melt the butter in a large suacepan over medium heat, then add garlic and saute for 5 minutes.5.Add the remaining ingredients to | | By: cookbook n recipes | | |
| | Recipe: Easy Faux Mashed "Potatoes" | | 2006-11-22 16:28:00 | | 1 20 oz. package frozen cauliflower
6-8 oz. cream cheese, softened (low-fat cream cheese is fine, and I use spreadable; I think 6 oz. tastes better because then you can taste the cheese better)
8 oz. shredded cheddar cheese (I buy the pre-shredded bags)
equivalent of 4 green onions, chopped (I buy the frozen pre-chopped regular onions and just toss a bunch in)
1/4 tsp. salt
1/4 tsp. pepper
3 | | By: Carbohydrate Addict | | |
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