Potatoe Pie 5fix Recipes

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

Steps:

• Heat the oven to 450 degrees. Spray or il a 12-inch pizza pan or large baking sheet. Set the drained tomatoes aside.
• In a bowl, combine potatoes, 2 tablespoons olive oil, and fontina. Mix well and spread on a 12-inch pizza pan or baking sheet in a 12-inch circle evenly and top with the fontina, leaving a 1/4-inch border.
• Top with the drained tomatoes followed by the mozzarella. Drizzle with the remaining 2 tablespoons olive oil ad bake in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes. To serve, cut into wedges.

Steps:

• Preheat oven to 400 degrees.
• Grease 8x9 baking pan.
• Pat down Simply Potatoes Shredded Hash Browns.
• Bake for 15 minutes.
• Take Hash Browns out of the oven.
• Place sliced up Pastrami on top of the Hash Browns.
• Pour cup of thousand islands over the pastrami.
• Place sourkraut over the top.
• Sprinkle cheese over the top.
• Bake for 15 minutes.

Steps:

• Heat oven to 350 degrees F. In large skillet, brown ground beef. Drain cooked beef. Drain mixed vegetables. Add Worcestershire sauce, gravy and mixed vegetables to beef stirring to combine. Pour beef mixture into 9 inch glass pie pan, mounding beef mixture slightly in the middle of pan. Top meat mixture with Simply Potatoes Traditional Mashed Potatoes. Spread potatoes to edges of pie pan. (Top with grated cheese if desired.).
• Place pie pan in middle of baking sheet. Bake for 30-40 minutes until golden brown.

Steps:

• Boil the potatoes in salted water until cooked.
• Preheat oven to 425*F.
• Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
• Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
• Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
• Brush with the melted butter.
• Bake for 20 to 30 minutes or until golden brown.
• Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).

Steps:

• Heat oven to 350 degrees.
• Place hash browns in a large bowl. Set aside.
• Rub a slice of bacon on bottom and up sides of a 9-inch deep dish pie plate. Set aside.
• In a large skillet, cook half of bacon at a time over medium-high heat until crisp. Remove from skillet and place on hash browns to drain. When cool, remove bacon and crumble into a small bowl.
• Remove 2 tablespoons of bacon fat from skillet and drizzle over hash browns. Toss to evenly coat.
• In a small bowl, whisk one egg until lightly beaten. Pour over hash browns and stir. Press into bottom and halfway up sides of prepared pie plate.
• Bake for 20-25 minutes just until edge is golden brown and bottom is set.
• Meanwhile, add diced potatoes with onion to remaining bacon fat in skillet. Cook uncovered over medium high heat for 18-22 minutes or until potatoes soften and begin to brown, stirring often. Remove skillet from heat and cool for 10 minutes.
• In a large bowl, whisk together alfredo sauce and remaining four eggs until well mixed. Stir in crumbled bacon. Gently fold in potatoes with onions. Pour into partially baked crust.
• Bake for 20-25 minutes more or until edges are golden and center is set. Remove from oven and cool for 10 minutes before slicing into wedges to serve. Garnish if desired. Serves 6.

Steps:

• Preheat oven to 350 degrees F.
• Partially thaw chicken breast strips if necessary and slice into ½ inch chunks.
• Place chicken chunks and frozen vegetables in a large bowl; add pesto and toss all until pesto is distributed over chicken and vegetables.
• Spray an 11 X 7 inch casserole dish with non-stick cooking spray.
• Add vegetables and chicken to casserole dish.
• Combine mashed potatoes with the tomatoes and their flavorful oil. Spread potato/tomato mixture over chicken and vegetables, being careful to cover completely all the way to edges of dish.
• Cover and bake at 350 degrees F for 25 minutes.
• Remove cover and bake an additional 10 minutes.

Steps:

• Preheat Oven to 450 degrees F. If not using Pillsbury Pie Crusts, follow correct pie crust directions.
• In a bowl mix together mashed potatoes and cream cheese. If cream cheese is hard, let soften out of the refrigerator before mixing.
• Chop up the sundried tomatoes and mix into potatoes.
• Use a round pie pan that will allow the pie crust to go to the top edge but not over the top edge. Place pie crust in pan and push to edges. Fill pan with mashed potatoes mixture. Shred the cheese until you have correct amount and spread it evenly over the top of the potatoes.
• Place pan in oven for 17 minutes. Turn oven to broil and bake for one additional minute. If not using Pillsbury pie crusts, follow pie crust baking time for a filled pie.
• Remove from oven and serve.
• * For a healthier potato pie, use sundried tomatoes in water and light cheeses.