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Old October 11, 2006   #16
Andrey_BY
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Quote:
Originally Posted by ddsack
Question -- is the Draniki meat pre-cooked or added raw to the potato mix as it fries?

Yummy looking photos!
Usually only raw meat and you will fried it together with main potato mix together.
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Old October 12, 2006   #17
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I was once told that there was about 1,200 ways to cook a potato and that a cook on a drilling rig could mess up every one of them.


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Old October 19, 2006   #18
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Which would explain the lack of demand for drill rig dining.

I did one pan prk chops with baby gold potatoes. Olive oil was all that was added. Good stuff.
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Old October 19, 2006   #19
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Quote:
Originally Posted by landarc
I did one pan prk chops with baby gold potatoes. Olive oil was all that was added. Good stuff.
OH lawdy thats good stuff!!

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Old November 19, 2006   #20
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Andrey,
The draniki looks so incredibly yummy! I love regular potato pancakes. I definitely will try this especially since my husband bought a 50lb bag of potatoes from a local farmer!
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Old November 19, 2006   #21
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Default Potato Cheese and Bacon Casserole

Hi,
When I make this, it always disappears and I always get asked for the recipe.

Potato Cheese and Bacon Casserole

4-5 lbs. Russet Potatoes peeled, cut into bit size cubes(You can do this the day before and put in a large bowl with water to just cover, and refridgerate overnight. Then the next day, drain, and let come to room temperature.)
8 slices of bacon(give or take, thin use more,don't have to be exact)cooked crisp and coarsely chopped, reserve some oil
1 large sweet onion chopped or a few small cooking onions
Green/Red pepper chopped to match onion amount(don't have to exact)
1 8oz. pkg. Jalapeno Monteray Jack Cheese shredded
1 8oz. pkg. Cheddar Cheese shredded
Butter
Salt
White Pepper(if you have it)

Preheat oven to 350. Butter the large size pyrex(4.8qt size) baking dish. Use a couple small pans if you don't own the big one. You don't want potatoes to be piled too high or they won't cook properly.
Saute onion and pepper in oil saved from bacon cook just until starting to brown.
In a large bowl mix potato, bacon, and onion and pepper mix together, add a touch of salt and white pepper.
Put mix into pyrex, cover with cheeses. Dot with a little butter. Cover with tin foil.
Bake for 1 hour or until tender.
You can serve as is, or remove tin foil and throw under broiler for a min or two to brown.

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Old December 11, 2006   #22
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sounds yummy! I've been looking for something to do with the half bag of potatoes my parents left me. maybe I'll peel and chop them tonight while I'm watching tv and make it tomorrow.
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Old February 11, 2007   #23
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Quick Potato Pancakes

1/4 cup milk
2 eggs
2 cups potatoes
peeled and diced into medium cubes
1/2 medium onion quartered
3 tablespoons flour
1/4 teaspoon baking powder
1/2 teaspoon salt

Put potatoes and onions in blender; add milk and chop. Add rest of ingredients; turn to blend. Blend until mixed. Heat electric frying pan to 350 degrees; grease lightly. Drop potato mixture by large tablespoonful into fry pan. Cook until golden brown on underside; turn and cook on other side until golden brown. Serve hot with sour cream or butter and syrup. Makes 24 pancakes.

I think this is the standard recipe. You may want to add parsley for a bit of color and/or a bit of your favorite spices to taste.
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Old February 14, 2007   #24
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Default Sprouting Spuds for Soup

Older spuds that are getting soft and or has sprouts make the best soup, so don't toss those sprouters.

Also, to the Home Body recipe you may add some pre-cooked shrimp and a can of minced clams as you remove pot from burner to turn it into a great shrimp/clam chowder.
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Old February 14, 2007   #25
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That does sound really good Earl.
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Old May 3, 2008   #26
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Default Potato recipes

Came across this recipe while google-ing info on 3 varieties of seed potatoes I purchased recently. The recipe was posted on TheFrenchFoodie.com by a French lady living in New York. She was planning on entering it in a contest. It was specifically for La Ratte but obviously other varieties could be tried instead. I'll probably try it after I harvest some taters next September(?), but on a smaller scale as I wouldn't eat 2 lbs. of potatoes by myself!

Warm Rattes Salad
-----------------
2 lbs. La Ratte potatoes - unpeeled
2 Tablespoons oil
1 1/2 Tablespoons Dijon mustard
1 Tablespoon red wine vinegar
1 shallot - finely chopped
Salt (did not say how much)

Put potatoes in cold water in a large saucepan and cook over medium-high heat for about 15-20 minutes or until potatoes are just soft.

Set aside in a salad bowl to let them slightly cool down.

In a small bowl, energetically whisk oil & mustard until the mixture emulsifies, then add vinegar & shallot.

Poor sauce over the warm potatoes, mix & serve immediately.

Sounds simple enough I could even do it! Nothing too fancy but a little different way to prepare them for a change of pace maybe.

Hopefully the text will stay as I typed it. Otherwise it might be tough to read.

Jeff
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Old August 14, 2011   #27
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Potato Leek Soup

Serves 6 to 8

2 dried bay leaves
6 sprigs fresh rosemary or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup milk
1/2 cup heavy cream
Salt and freshly ground black pepper

1. Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.

2. Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45
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Old August 14, 2011   #28
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Fingerling Potatoes and Goat Cheese Fondue

Serves 12 to 14
If fingerling potatoes are unavailable, you may substitute other small potatoes such as red bliss.

2 pounds fingerling potatoes (30 to 40)
1 teaspoon salt
8 ounces soft goat cheese, room temperature
1 cup nonfat buttermilk
1/2 teaspoon coarsely ground black pepper
1 bunch chives, finely chopped
3 tablespoons finely chopped fresh thymeleaves
3 tablespoons finely chopped fresh tarragon leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 bunch chervil, for garnish

1. Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.

2. Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes. Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley. Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.

Photograph by: Gentl & Hyers
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Old August 14, 2011   #29
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Parsley Potato Chips




Homemade potato chips take on an air of elegance when you embellish them with sprigs of flat-leaf parsley; each delicate parsley leaf is layered between two paper-thin slices of potato. Make sure to choose potato slices that are roughly the same size for each chip, and use two perfectly level baking pans so the potatoes cook evenly. The assembly takes a bit of time, but the result is astonishing—each chip resembles a stained-glass window.

Parsley Potato Chips

Serves 8 to 10
Though the assembly process takes a bit of time, the result is astonishing: Each chip resembles a stained-glass window. Use two perfectly level baking pans, so the potatoes cook evenly.

1 cup (2 sticks) unsalted butter, melted
Salt and freshly ground pepper
6 large Idaho potatoes (about 2 pounds), peeled
1 cup firmly packed fresh flat-leaf parsley leaves

1. Preheat oven to 400°. Line a baking sheet with parchment paper. Using a brush, paint a thin, even coating of butter on the parchment; sprinkle lightly with salt and pepper.

2. Using a mandoline, slice potatoes lengthwise into even, translucent slices. Place the slices 1/4 inch apart on the buttered parchment. Brush potato slices with butter, leaving no streaks or puddles. Place 1 or 2 parsley leaves on top of each, and flatten with your fingers. Place a matching-size potato slice on top, flatten with your fingers, brush with butter, and lightly sprinkle with salt and pepper. Cover potatoes with a piece of parchment paper, and place another sheet pan on top. Weight the top baking pan with three bricks, or completely fill pan with raw dried beans.

3. Bake, rotating pans halfway through, until potatoes are crisp and golden brown all over, about 12 minutes. Remove from oven, and serve.

Source: Martha Stewart Living
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Old August 18, 2011   #30
Zana
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Baked Potato Soup Recipe

Baked Potato Soup published in Healthy Cooking April/May 2008
This recipe is: Healthy
10 Servings Prep: 30 min. Cook: 20 min.

Ingredients
3 medium potatoes
8 bacon strips, diced
1 medium onion, chopped
1/3 cup all-purpose flour
6 cups chicken broth
1/4 cup minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons dried basil
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 to 1-1/2 teaspoons hot pepper sauce
2 cups heavy whipping cream
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions (white portion only)
Additional parsley, cheese, green onions and crumbled cooked bacon, optional

Directions
• Scrub and pierce potatoes; place on a microwave-safe plate.
• Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
• Meanwhile, in a large saucepan, cook bacon over medium heat until crisp.
• Using a slotted spoon, remove to paper towels.
• In the drippings, saute onion until tender.
• Stir in flour; cook and stir for 5-7 minutes or until golden brown.
• Gradually stir in broth.
• Add the parsley, garlic, basil, salt, pepper and hot pepper sauce.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Peel and cube potatoes; add to soup.
• Add bacon.
• Stir in cream; heat through (do not boil).
• Add cheese and green onions; stir just until cheese is melted.
• Garnish with additional parsley, cheese, onions and bacon if desired.

Yield: 10 servings (2-1/2 quarts).

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts:
1 cup (calculated without optional toppings) equals 369 calories
32 g fat (17 g saturated fat)
89 mg cholesterol
1,136 mg sodium,
15 g carbohydrate
1 g fiber, 8 g protein.
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