IRISH CHEDDAR, BACON AND POTATO MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
- Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.
- Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
POTATO MUFFINS
Come in from the cold to enjoy this moist parsley-fleck muffins. They're comforting and delicious with a steaming bowl of soup, a savory stew or a favorite casserole. -Marlene Loecke, Des Moines, Iowa
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
ST. PATRICK'S DAY POTATO SOUP WITH PESTO
This luxurious, silky smooth potato soup showcases a brilliant emerald mound of pesto floating on the surface -- perfect for St. Patrick's Day dinners. Make the pesto ahead of time. If you can't obtain enough fresh basil, look for a good quality jarred pesto for this recipe. Crème fraiche is often available at a good cheesemonger or in some specialty food shops. You can easily make your own, though. Serve this soup with thin slices of toasted baguettes.
Provided by Olha7397
Categories European
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- TO MAKE THE CRÈME FRAICHE: gently warm the heavy cream. Remove it from the heat and combine it with the buttermilk or sour cream in a glass bowl. Mix well, cover and let stand at room temperature overnight. Give the mixture a good stir once it has thickened, then cover and refrigerate. It will thicken even more once chilled.
- TO MAKE THE PESTO: crush the garlic with the salt and place the mixture in a blender or food processor along with the basil, olive oil and nuts. Blend until the ingredients are finely pureed. Using a rubber spatula, scrape the basil mixture into a small mixing bowl. Fold in the grated cheese and blend well. Carefully stir in the crème fraiche. Season with salt and pepper. Cover and refrigerate until ready to use.
- FOR THE SOUP: melt the butter in a large saucepan over medium heat. Add the garlic, bay leaf, thyme, leek, onion and celery and cook gently, reducing the heat after a minute or two, until the vegetables are quite tender, about 5 minutes. Do not allow them to brown at all. Add the potatoes, chicken broth and cream. If the potatoes aren't totally submerged in the liquid, add a little water. Simmer the mixture for about 20 minutes, or until the potatoes are cooked through and tender. Puree the potato mixture using a hand held blender or a blender or food processor. Stir in the buttermilk. Wipe the saucepan clean and pour the pureed soup through a fine sieve back into the saucepan. Season with salt and pepper. Ladle the soup while it is still very hot into soup bowls and place a good dollop of pest in the centre of each serving. Run a toothpick through the pest to drag it out decoratively over the surface of the soup.
- Great Potatoes.Kathleen Sloan-McIntosh.
Nutrition Facts : Calories 1232.8, Fat 118.8, SaturatedFat 59.5, Cholesterol 316.6, Sodium 790.6, Carbohydrate 37, Fiber 3.4, Sugar 4.4, Protein 10.9
EGGS BENEDICT
Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.
Provided by jenn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
- Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
- While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g
ST PATRICK'S DAY MUFFINS (SAVOURY POTATO MUFFINS)
I got this from a cupcake calender which has a different recipe for every day of the year. (Thanks Ang!) I made these recently and added a few tweaks. Note that this recipe has boiled chopped potatoes, not mashed and is vegetarian.
Provided by joanna_giselle
Categories Quick Breads
Time 35m
Yield 12 muffins, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 350F (175C).
- Grease a 12 cup muffin pan or use paper liners (preferably green or with shamrocks on them).
- In a small saucepan, cook the potatoes in boiling salted water for 8 minutes or until just tender.
- Drain and rinse under cold water and set aside.
- In a medium bowl, combine the flour, salt and baking powder.
- In a large bowl, beat the egg, oil, buttermilk, chives or spring onion and parsley.
- Stir the flour mixture into the buttermilk mixture until nearly combined. Gently fold in potatoes. Add the cheese if using, note that you should reduce the added salt if using a salty cheese like parmesan or crumbled feta.
- Spoon into muffin tins and bake for 20 minutes. You can top these with extra grated cheese, sesame seeds or even some flax seeds.
- Remove pan from oven and cool for 5 minutes. Then remove muffins and cool on rack.
- Serve with a glass of Guinness!.
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