Silky Potato Pillows Sp5 Recipes

Steps:

• 1. I peel my potatoes and cut them in ¼ inch thick slices. I take 3 onion slices and separate them into rings. Then I start making the pillow part.
• 2. Take the two pieces of foil and put the shiny sides together and on one of the long sides, fold the edges together and roll over twice, making sure it is pressed together well. Then place it on cookie sheet and fold the top piece back.
• 3. Now put a single layer of potatoes on the bottom and then place a layer of onion over then sprinkle with the seasonings and keep layering taters and onions with seasons till all done. Now slice the butter into pats and place all over the top. Now bring top down and seal all edges, folding it at least twice but leave as much room as possible.
• 4. Place this in 400 degree oven, the steam will puff it up and it is ready about 10-15 minutes after puffed. Take this out and then open just one side and be careful cause the steam will burn ya. Layer the cheese slices over the top and reseal and place back in the oven for 10 minutes.
• 5. Notes; I have done this with all kinds of veggies, I of course change the seasonings depending on the veggie but I have done broccoli, cauliflower, carrots, sweet potatoes etc. The other thing I have done that my family loves is English peas, I add a touch of mint. I sometimes place cheese over them and the kids love cheesy peas.

Steps:

• 1. Boil potatoes with the salt, in the peel, until thoroughly cooked. Peel when still warm. Grate through a fine grater. Place in a large bowl.
• 2. Make a hole (or well) in the center and drop in the eggs. With your fingers, work eggs into potatoes, only slightly.
• 3. Drizzle with the butter. Sprinkle with all of the flour and pepper. Now quickly work into a medium soft dough. Do not overwork.
• 4. Divide dough into 4 parts. Generously dust counter with flour and with a rolling pin, roll dough out to a 1/8" thickness. With a dough cutter or pairing knife, cut into 3" triangles.
• 5. Heat frying oil to 350°. Place triangles into oil and constantly spoon hot oil over them. Brown and turn to brown other side. (Note: If pillows do not puff fully, the oil is either too hot or not hot enough.) Place in one layer only onto a paper towel lined plate and sprinkle with extra salt. Serve at once with the following sauces: pineapple chutney sauce, guacamole, or tomato and cilantro salsa.

Steps:

• 1. Cut potatoes into large pieces.
• 2. Heat 2 inches water to boiling in a pot. Add potatoes.
• 3. Cover and heat to boiling; reduce heat. Cook pieces for 20-25 minutes, or until tender; drain. Shake pan gently over low heat to dry potatoes.
• 4. Heat oven to 425 degrees. Grease or spray a cookie sheet.
• 5. Mash the potatoes until no lumps remain. Beat in milk in small amounts (the amount needed to make potatoes smooth and fluffy depends on the type of potatoes you use).
• 6. Add ½ cup butter or margarine, salt and pepper. Beat vigorously until potatoes are light and fluffy.
• 7. Add eggs and beat until blended.
• 8. Drop potato mixture by spoonfuls onto cookie sheet.
• 9. Brush with melted butter.
• 10. Bake 15 minutes or until light brown.

Steps:

• Arrange layer over potatoes in greased casserole dish.
• Sprinkle with salt.
• Repeat layering, ending in potatoes.
• Mix cream and broth, pour over potatoes.
• Sprinkle cheese over top and cover dish with foil.
• Preheat oven to 400 degrees and bake for 30 minutes.
• Remove foil and continue baking for another 10 minutes.

Steps:

• First, start caramelizing the onions: heat 2 tablespoons oil in a large skillet over medium heat for 1-2 minutes. Place the onions in the skillet and let cook, without stirring, for 5-8 minutes, until the bottom sides have started to brown. Once the bottom sides have started to brown, reduce the heat to low and continue cooking, stirring occasionally, until the onions are thoroughly browned, about 20 minutes.
• After the onions have been cooking for about 15 minutes, start cooking the potatoes. Heat remaining 2 tablespoons oil in a separate skillet over medium heat for 1-2 minutes. Add potatoes and cook, covered, until the potatoes are easily pierced with a fork, about 15 minutes. Stir occasionally.
• Stir the Thousand Island dressing into the potatoes and stir gently to coat. Tear each slice of cheese into four pieces and place on top of the potatoes. Place the lid on the skillet and cook 1-2 minutes, until the cheese has melted.
• Top with caramelized onions and serve.

Steps:

• Heat oven to 450. Bake the potatoes on a dark nonstick baking pan for 20 minutes or until crisp and golden brown.
• In a large nonstick skillet, sauté the pepper and onion until browned. Remove from pan and set aside.
• In a large nonstick skillet, sauté the shaved steak until just browned.
• Place the potatoes in a 9x13 casserole dish. Spread the onion and pepper mixture evenly over the potatoes and top with the shaved steak.
• Sprinkle the cheese evenly over the steak. Bake until cheese is lightly browned, about 15 minutes.

Steps:

• In a 5-quart pan, place potatoes and cover with cold water by 1 inch; add 1 tablespoon coarse salt. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 20 to 25 minutes. Drain; return potatoes to pan.
• Over medium heat, stir potatoes until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.
• In a small saucepan over medium heat, bring milk and butter to a simmer; pour over potatoes. Add cream cheese; season generously with salt. Mash just until smooth, being careful not to overmash.

Steps:

• 1. Heat oven to 350 degrees. In 2 quart saucepan cook bacon over medium heat until slightly crisp. Drain and set aside.
• 2. In mixing bowl combine Ranch, White Vinegar. and pepper. Stir until well mixed.
• 3. Place half of Simply Potatoes in 8" non stick baking dish. Sprinkle with half of bacon slices. Top with half of ranch sauce. Repeat layer with remaining Simply Potatoes, bacon and sauce. Cover; bake 20 minutes. Uncover, continue baking 20-25 minutes until potatoes are tender.

Steps:

• In a mixing bowl, combine the mashed potato and goat cheese.
• Fold the chives into the mashed potato and cheese mixture.
• Place a heaping teaspoon of the mashed potato mixture in the middle of a wonton wrapper, wet the edges of the wrapper lightly with water and fold one corner on to the other, creating a triangle, sealing the edges firmly with your fingers. Don't let any of the filling get on the edges as it will leak out during cooking. If this happens try less filling.
• When you've used up all the filling and/or wrappers, arrange the pillows on a parchment lined plate and refrigerate them for about 20 minutes.
• Heat the butter over medium heat in a large pan until it starts to foam slightly. Add the pillows in one layer (you can do this in batches so you don't crowd the pan) and cook a few minutes on each side until warmed through and soft.
• Serve right away nice and warm!