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Category: Potatoes
Prep Time: Cook Time: Total Time:
1/4 cup finely chopped onion and green pepper
2 tbsp olive oil
1 lb potatoes, peeled and thinly sliced
1 tsp Chef Zader’s Seasoning (see recipe file)
1/2 tsp salt
3/4 lb sweet potatoes, peeled and thinly sliced
In a skillet, cook onion and green pepper in olive oil until tender but not brown. Remove cooked mixture with a slotted spoon. Add sliced russet potatoes. Sprinkle with seasoning mix and salt. Cook for 5 minutes over medium heat, turning mixture occasionally. Add sweet potato slices; cook, turning occasionally for about 15 minutes or until potatoes are tender, adding more oil if necessary to keep potatoes from sticking. Add cook onion mixture. Heat through. Serves 4
HERB ROASTED POTATOES
1/4 cup Dijon mustard
1 1/4 tbsp olive oil
1/3 tsp oregano
1/3 tsp rosemary
1/3 tsp basil
1/4 tsp crushed red pepper flakes
1 tsp minced garlic
2 1/2-3 lbs red potatoes, scrubbed but not peeled
Mix all ingredients except potatoes in large bowl. Add potatoes and toss to mix—add a little water if needed so that all potatoes get coated. Place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet. Bake at 425; 40 minutes until fork tender—no need to stir. Serves 6
SAVORY POTATO CHIVE SOUFFLE
6 russet potatoes, peeled, cook and mashed
1 (8 oz) pkg cream cheese
1/4 cup sour cream and melted butter
2 eggs
Salt and pepper
1/4 cup snipped chives
Paprika
Puree all ingredients in a food processor until smooth, reserving some chives for garnish. Place in a well greased baking dish and sprinkle with reserved chives and paprika. Bake at 325 for 1 hour or until top turns pale golden.
CHOCOLATE CHUNK PUMPKIN CHEESECAKE
Crust
1 cup graham cracker crumbs
1/4 cup cocoa powder, powdered sugar and melted butter
Filling
2 (8 oz) pkg cream, softened
1 (16 oz) can pumpkin puree
5 eggs
3/4 cup brown sugar
1/2 cup Frangelico
2 tsp pumpkin pie spice
1 tsp vanilla
4 oz dark chocolate, cut into small chunks
Topping
16 oz sour cream
1/4 cup sugar and Frangelico
Crust: Heat oven to 350. Stir together ingredients and press into bottom and up sides of 9 inch springform pan. Bake 6-7 minutes. Allow to cool.
Filling: Combine all ingredients except chocolate and mix until smooth. Stir in chocolate. Pour filling over crust and bake 45 minutes or until cake started to brown and sides begin to pull away.
Topping: Mix ingredients and pour over hot cake, spreading evenly. Bake about 10 minutes or until edges are bubbly. Remove from oven and cool completely. Refrigerate for several hour before serving. Garnish with dark chocolate curls.
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*CALICO POTATOES II*
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Category: Potatoes
Prep Time: Cook Time: Total Time:
1/4 cup finely chopped onion and green pepper
2 tbsp olive oil
1 lb potatoes, peeled and thinly sliced
1 tsp Chef Zader’s Seasoning (see recipe file)
1/2 tsp salt
3/4 lb sweet potatoes, peeled and thinly sliced
In a skillet, cook onion and green pepper in olive oil until tender but not brown. Remove cooked mixture with a slotted spoon. Add sliced russet potatoes. Sprinkle with seasoning mix and salt. Cook for 5 minutes over medium heat, turning mixture occasionally. Add sweet potato slices; cook, turning occasionally for about 15 minutes or until potatoes are tender, adding more oil if necessary to keep potatoes from sticking. Add cook onion mixture. Heat through. Serves 4
HERB ROASTED POTATOES
1/4 cup Dijon mustard
1 1/4 tbsp olive oil
1/3 tsp oregano
1/3 tsp rosemary
1/3 tsp basil
1/4 tsp crushed red pepper flakes
1 tsp minced garlic
2 1/2-3 lbs red potatoes, scrubbed but not peeled
Mix all ingredients except potatoes in large bowl. Add potatoes and toss to mix—add a little water if needed so that all potatoes get coated. Place potatoes in a well-oiled oblong baking pan or well-sprayed foil on a baking sheet. Bake at 425; 40 minutes until fork tender—no need to stir. Serves 6
SAVORY POTATO CHIVE SOUFFLE
6 russet potatoes, peeled, cook and mashed
1 (8 oz) pkg cream cheese
1/4 cup sour cream and melted butter
2 eggs
Salt and pepper
1/4 cup snipped chives
Paprika
Puree all ingredients in a food processor until smooth, reserving some chives for garnish. Place in a well greased baking dish and sprinkle with reserved chives and paprika. Bake at 325 for 1 hour or until top turns pale golden.
CHOCOLATE CHUNK PUMPKIN CHEESECAKE
Crust
1 cup graham cracker crumbs
1/4 cup cocoa powder, powdered sugar and melted butter
Filling
2 (8 oz) pkg cream, softened
1 (16 oz) can pumpkin puree
5 eggs
3/4 cup brown sugar
1/2 cup Frangelico
2 tsp pumpkin pie spice
1 tsp vanilla
4 oz dark chocolate, cut into small chunks
Topping
16 oz sour cream
1/4 cup sugar and Frangelico
Crust: Heat oven to 350. Stir together ingredients and press into bottom and up sides of 9 inch springform pan. Bake 6-7 minutes. Allow to cool.
Filling: Combine all ingredients except chocolate and mix until smooth. Stir in chocolate. Pour filling over crust and bake 45 minutes or until cake started to brown and sides begin to pull away.
Topping: Mix ingredients and pour over hot cake, spreading evenly. Bake about 10 minutes or until edges are bubbly. Remove from oven and cool completely. Refrigerate for several hour before serving. Garnish with dark chocolate curls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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