MOM'S RED SCALLOPED POTATOES
Very rich, cheesy, and creamy. After trying most of the top rated recipes on this site, I still think my Mom's is the best. Total comfort food. More like a cheesy potato casserole.
Provided by metzstar
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
- Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
- Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
- Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 54.9 g, Cholesterol 63.1 mg, Fat 21.6 g, Fiber 5.6 g, Protein 18.7 g, SaturatedFat 12.7 g, Sodium 746.7 mg, Sugar 5.9 g
SPECIAL SCALLOP SALAD
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SCALLOP SALAD
Provided by Food Network
Time 20m
Number Of Ingredients 14
Steps:
- Add 2 tablespoons olive oil to saute pan. When oil is heated, add scallops and shrimp. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside.
- In a mixing bowl, add greens, peppers, onion, tomato and cucumber. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top. Add basil for garnish.
RED SCALLOPED POTATOES
"Here's a different way to serve red potatoes," shares Clara Honeyager from her Mukwonago, Wisconsin country home. "Their slightly tangy flavor always appeals to a crowd."
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 10-12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a ungreased 13-in. x 9-in. baking pan. In a large bowl, combine the remaining ingredients; pour over potatoes. , Cover and bake at 350° for 1-1/4 hours. Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender.
Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 344mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
CREAMY RED POTATO SALAD
We love red potatoes for color and shape in a perfect combo with radishes, green onions and a touch of vinegar. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook potatoes for 15-18 minutes or until tender. Drain. , Transfer potatoes to a large bowl. In a small bowl, whisk the vinaigrette ingredients. Pour over warm potatoes; gently toss to coat. Cool slightly. Cover and refrigerate until chilled., In a small bowl, combine mayonnaise and sour cream; stir in the radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until serving.
Nutrition Facts : Calories 330 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 353mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
RED POTATO SALAD WITH LEMONY VINAIGRETTE
At our house, a red potato salad with red onion, Greek olives and lemony vinaigrette is a zippy improvement on the usual mayo-based salads. -Elizabeth Dehart, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, whisk oil, lemon juice, vinegar, salt and pepper until blended; stir in parsley, garlic and oregano. Drizzle over potatoes; toss to coat. Gently stir in olives and onion. Refrigerate, covered, at least 2 hours before serving., Just before serving, stir in cheese.
Nutrition Facts : Calories 168 calories, Fat 9g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 451mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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