I Love Taters Too
I like taters fixed just about any way they can be done.. But I guess my favorite is sliced and diced and fried with some onions and peppers in a big cast iron skillet.. A big pile of em on a plate with a drizzle of Ranch Dressin and I'm a Happy Camper !!
Here are a few other ways to fix em tho that you may not have seen and wish you had seen..
Cajun Fried Potatoes Recipe
Yield: 1 Servings
4 lg White potatoes, unpared, -scrubbed -Boiling, salted water
1/2 ts Salt
1/4 ts Ground white pepper
1/4 ts Ground black pepper
1/4 ts Onion powder
1/4 ts Garlic powder
1/8 ts Ground cumin
1/8 ts Ground cayenne pepper
About 2 c. oil, for frying
Cut the potatoes into 1" cubes. Add to boiling salted water. Cook just until fork tender but not mushy, about 7 minutes Drain and cool.
Meanwhile, in a bowl, combine the salt, peppers, onion and garlic power, cumin and cayenne pepper. Add the potatoes to the spices. Toss to coat all pieces evenly. You may do this much in advance and hold the potatoes as long as an hour before completing the dish.
Heat about 1" oil in a wok or deep skillet to about 350 degrees or until a piece of potato sizzles when added to the oil. Add the potatoes. Fry until golden brown on all sides, turning frequently. Remove from fat, drain and serve immediately.
You can serve these Cajun Fried Potatoes with ham and cornbread to make a tasty meal.
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Cracker Barrel's Hashbrown Casserole
Ingredients: 2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter Cooking Instructions: DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.
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Apricot-Glazed Pork with Potatoes and Cabbage
Make this one-dish wonder of a meal in less than half an hour. Tender pork loin glazed with apricot preserves and speckled with paprika; cooked and served on the same platter with cabbage and potatoes.
1 medium onion, peeled and thinly sliced
1 teaspoon butter
3 cups shredded cabbage
1 pound boneless pork loin roast, thinly sliced
1 pound potatoes, scrubbed and cut into matchsticks
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup apricot jam
1 tablespoon brown mustard
1/2 teaspoon paprika
Place onion and butter on a large, microwave-safe platter. Microwave, uncovered, on HIGH for 1 to 2 minutes or until the onion is slightly softened. Add cabbage; toss to coat. Cover tightly with plastic wrap, turning back one edge to vent; microwave on HIGH for 2 to 3 minutes or until the cabbage is soft. Push the cabbage mixture to the center and arrange pork strips decoratively around it. Place potatoes in a ring outside the pork. Season vegetables, pork and meat with salt and pepper.
In a small bowl combine apricot jam, brown mustard and paprika. Drizzle over the pork. Microwave, covered, for 10 to 12 minutes or until the pork is no longer pink and the potatoes are tender.
Makes 4 servings.
Cooking Tip: Thin slices make this meal possible to cook quickly in the microwave. A 'matchstick' in this case is 1/8 x 1/8 x 2-inch long shape, the classic julienne.
Here are a few other ways to fix em tho that you may not have seen and wish you had seen..
Cajun Fried Potatoes Recipe
Yield: 1 Servings
4 lg White potatoes, unpared, -scrubbed -Boiling, salted water
1/2 ts Salt
1/4 ts Ground white pepper
1/4 ts Ground black pepper
1/4 ts Onion powder
1/4 ts Garlic powder
1/8 ts Ground cumin
1/8 ts Ground cayenne pepper
About 2 c. oil, for frying
Cut the potatoes into 1" cubes. Add to boiling salted water. Cook just until fork tender but not mushy, about 7 minutes Drain and cool.
Meanwhile, in a bowl, combine the salt, peppers, onion and garlic power, cumin and cayenne pepper. Add the potatoes to the spices. Toss to coat all pieces evenly. You may do this much in advance and hold the potatoes as long as an hour before completing the dish.
Heat about 1" oil in a wok or deep skillet to about 350 degrees or until a piece of potato sizzles when added to the oil. Add the potatoes. Fry until golden brown on all sides, turning frequently. Remove from fat, drain and serve immediately.
You can serve these Cajun Fried Potatoes with ham and cornbread to make a tasty meal.
*********************************************
Cracker Barrel's Hashbrown Casserole
Ingredients: 2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter Cooking Instructions: DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.
**************************************
Apricot-Glazed Pork with Potatoes and Cabbage
Make this one-dish wonder of a meal in less than half an hour. Tender pork loin glazed with apricot preserves and speckled with paprika; cooked and served on the same platter with cabbage and potatoes.
1 medium onion, peeled and thinly sliced
1 teaspoon butter
3 cups shredded cabbage
1 pound boneless pork loin roast, thinly sliced
1 pound potatoes, scrubbed and cut into matchsticks
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup apricot jam
1 tablespoon brown mustard
1/2 teaspoon paprika
Place onion and butter on a large, microwave-safe platter. Microwave, uncovered, on HIGH for 1 to 2 minutes or until the onion is slightly softened. Add cabbage; toss to coat. Cover tightly with plastic wrap, turning back one edge to vent; microwave on HIGH for 2 to 3 minutes or until the cabbage is soft. Push the cabbage mixture to the center and arrange pork strips decoratively around it. Place potatoes in a ring outside the pork. Season vegetables, pork and meat with salt and pepper.
In a small bowl combine apricot jam, brown mustard and paprika. Drizzle over the pork. Microwave, covered, for 10 to 12 minutes or until the pork is no longer pink and the potatoes are tender.
Makes 4 servings.
Cooking Tip: Thin slices make this meal possible to cook quickly in the microwave. A 'matchstick' in this case is 1/8 x 1/8 x 2-inch long shape, the classic julienne.
posted by Wild Bill at 4:44 PM
4 Comments:
This is one of those thangs I said you could freeze and take to the camp with you..
Chicken and Potatoes Romanoff
4
sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
4
boneless, skinless chicken breast halves, (1 to 1 1/4 lb.)
1
tablespoon Italian seasoning, divided
Salt and pepper
1
package (1 lb. 4 oz.) refrigerated shredded potatoes*
1
jar (17 oz.) Alfredo pasta sauce
4
green onions, chopped
1
package (10 oz.) frozen green peas
1
medium red bell pepper, chopped
PREHEAT oven to 450°F or grill to medium-high.
CENTER one chicken breast half on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food; sprinkle with half of Italian seasoning, salt and pepper. Combine potatoes, cheese sauce, green onions, peas and remaining Italian seasoning. Spoon potato mixture around chicken. Sprinkle red pepper over top.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 25 to 30 minutes on a cookie sheet in oven OR
GRILL 18 to 20 minutes in covered grill.
*4 cups of frozen shredded hash browns may be substituted. Add 10 minutes to the oven baking time and 5 to 8 minutes to the grilling time.
Caint beat Steak and Taters, cept if you add gravy and bisquits !! I'll get to the bisquits and breads later tho..
Beef & Potatoes with Mushroom Gravy
4
sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil
1
pound boneless beef sirloin steak, 1/2-inch thick
1/2
teaspoon garlic powder
1/4
to 1/2 teaspoon pepper
4
medium red potatoes, cut in bite-size pieces
1
small red or green bell pepper, cut in strips
1
can (10 3/4 oz.) cream of mushroom soup, undiluted
1 1/2
tablespoons Worcestershire sauce
PREHEAT oven to 450°F or preheat grill to medium-high. Cut steak lengthwise in half and then crosswise into 1/8" thick strips. Sprinkle beef with garlic powder and pepper. Combine beef, potatoes, red pepper, soup and Worcestershire sauce.
CENTER one-fourth of mixture on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 25 to 30 minutes on a cookie sheet in oven OR
GRILL 15 to 18 minutes in covered grill.
Man, Wild Bill, you're making me hongry!
Anyway, the other half has about a 10 pound Boston Butt cooking downstairs along with some baked beans, cold slaw and some Yukon Gold taters. Sitting up here on the computer reading your recipes and smelling those smells floating up the stairs has got my stomach to growling. We're gonna have a good feast for Labor Day after while if I can make it that long.
Have a good'un!
YUMMMMMMM - E!
do you have a weight problem...!?
we don't eat alot of potatoes, but when i do make them fried - i make what i like to affectionately call:
HILLBILLY STIRFRY!
has everything but the kitchen sink in it and when it's all done, put a bunch of grated cheese on it and it is great.
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