Simply Spud Surprise Bread 5fix Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
• In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
• In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

Steps:

• 1. Thaw bread dough in refrigerator overnight.
• 2. Heat oven to 350 degrees. Grease a jelly roll pan.
• 3. Place butter in medium skillet over medium-high heat. Add onion and sauté until the onion is translucent, about 5 minutes. Remove from heat.
• 4. Place the mashed potatoes in a large bowl. Add the shredded cheese and the butter-onion mixture. Mix well.
• 5. Pat or roll the dough to fit into the jelly roll pan. Spread the potato mixture over ½ of the loaf. Fold the dough over and seal all the edges. Allow the loaf to rest for 15 minutes.
• 6. Bake at 350 degrees for 35 minutes, until top is nicely browned.

Steps:

• Prepare potatoes according to package directions. Mix in remaining ingredients. Serve warm or chilled.

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Steps:

• Crisp the prosciutto in a 350° oven for 10 minutes. Let cool then crumble into small pieces.
• Set oven to 375°.
• Separate the egg whites and yolks. Whip the 3 egg whites until stiff.
• Mix together the Simply Potatoes, 1 egg yolk, prosciutto, and white cheddar cheese. Fold in the egg whites.
• Put the mixture into a greased mini-cheesecake pan. Sprinkle 2 t. of chives on top.
• Bake for 25-30 minutes. Let cool for 5 minutes, then remove from pan. Sprinkle the remaining chives on top.

Steps:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the Simply Potatoes and allow them to cook undisturbed for a couple of minutes. Use a metal spatula to give the potatoes a stir and then cook for another 1-2 minutes.
• Meanwhile, stir together the coconut milk and the curry paste. (Use 2 teaspoons of curry paste for a milder dish or 3 for a stronger one.).
• Add the curry-coconut combination to the slightly browned potatoes and stir gently.
• Stir in the frozen peas and simmer for a 3-4 minutes.
• Serve warm with a scoop of prepared white rice or warmed naan.

Steps:

• Combine all ingredients and add salt and pepper to taste and cook over low heat until potatoes are tender. Sauce will thicken as it cooks. When serving, add baked potato type toppings as you choose. You can substitute heavy cream for a richer flavor but you add calories too! This can also be cooked in a crockpot on low all day while at work!

Steps:

• 1. Preheat oven to 400°.
• 2. Cut shrimp into small chunks.
• 3. Mix mayonnaise, Tobiko, shrimp and salt in a bowl. Pour the mixture on the top of the diced potatoes in a baking dish.
• 4. Bake for 20 minutes. Then change oven setting to Broil, and cook for another 8 minutes. Let it stands for 5 minutes before you serve.
• Great to serve over rice, or with sandwich bread.

Steps:

• 1. Heat a non-stick pan over medium-high heat. Saute pepper and garlic for 3 minutes or until softened.
• 2. Add Simply Potatoes. Turn so the potatoes are on the bottom, and the green peppers and garlic are on top. Saute until potatoes on bottom are brown (5 minutes, roughly).
• 3. Flip the potatoes again and spread the hot pepper jelly over the top. Cover and cook until jelly is melted (approximately 3 minutes).
• 4. Break up the potato mixture a bit. Top with shredded Gruyere. Turn off heat and re-cover. Let sit for approximately 7 minutes and, if desired, season and/or add toppings of your choosing.
• 5. Serve.