Roasted Potatoes 2

Mar 18, 2014 by

Yes I know, you are thinking another roasted potato recipe??? Yes another one a little bit more prep but for sure really tasty.

Ingredients

  • 8 potatoes of your choice
  • 8 slices of bacon
  • 1 onion sliced
  • 2 tbsp olive oil (enough to cover your baking tray)
  • 1/2 cup of cheese of your choice for me it’s Parmesan cheese
  • salt and pepper

Instructions

1. Peel slice and wash the potatoes. Add 1/2 tsp of salt to the potatoes and cook till semi done. With that I mean not all the way done, they need to be a bit firm. Mine takes about 10-12 minutes it depends what kind of potatoes you use.

2.  While the potatoes are cooking slice the bacon and the onion.  Fry the bacon in a separate pan.

3.  Preheat the oven to 425F. Pour the olive oil on your baking pan, I used a cookie sheet. You have to have enough oil to cover the whole dish. After you have cooked the potatoes drain the water. Add the sliced potatoes to your baking dish and top off with the onion, pepper and salt . Bake for about 30 minutes. Check if they start to brown if so turn them over. If need to add some more olive oil. Add the fried bacon and the cheese, bake for another 10 minutes.


Roasted Potatoes 2
 
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Ingredients
  • 8 potatoes of your choice
  • 8 slices of bacon
  • 1 onion sliced
  • 2 tbsp olive oil (enough to cover your baking tray)
  • ½ cup of cheese of your choice for me it's parmesan
  • salt and pepper
Instructions
  1. Peel slice and wash the potatoes. Add ½ tsp of salt to the potatoes and cook till semi done. With that I mean not all the way done, they need to be a bit firm. Mine takes about 10-12 minutes it depends what kind of potatoes you use.
  2. While the potatoes are cooking slice the bacon and the onion Fry the bacon in a separate pan.
  3. Preheat the oven to 425F. Pour the olive oil on your baking pan, I used a cookie sheet. You have to have enough oil to cover the whole dish. After you have cooked the potatoes drain the water. Add the sliced potatoes to your baking dish and top off with the onion, pepper and salt . Bake for about 30 minutes. Check if they start to brown if so turn them over. Add the fried bacon and the cheese and bake for another 10 minutes.

 

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Mac & Cheese

Jul 30, 2013 by

Macaroni & Cheese, that is some real comfort food. With this recipe you can change the kind of cheese you want to use. Just keep the same proportions.

Ingredients

  • 2 cups macaroni noodles
  • 3 tbsp butter
  • 2 tbsp flour
  • 1/4 tsp ground red pepper
  • 1/2 tsp mustard powder
  • 2 cups milk
  • 1 cup of cheese of your choice ( I used Mexican mix, you can use cheddar if you like)
  • 1 cup Velveeta cheese
  • 1/2 cup of cheese of your choice for the topping
  • 1 tbsp sour cream

Instructions

  1. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook 6 minutes. Drain.
  2. In a separate saucepan, melt the butter over medium heat. Take the pot off the stove and add the flour, red pepper and mustard powder, stir until smooth.
  3. Slowly stir in the milk, beating out any lumps. Put it back on the stove and add the cheese and the Velveeta cheese and the sour cream, stir constantly until the sauce is thick and smooth.
  4. Butter the casserole dish then add the drained noodles. Pour the cheese sauce over the noodles and mix it up. Sprinkle with the 1/2 cup of cheese of your choice.
  5. Turn the oven on 350F. Cover the casserole dish with some foil and cook for 10 minutes. Take off the foil and cook for an additional 3 minutes under the broiler.

Mac & Cheese
 
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Macaroni & Cheese, that is some real comfort food. With this recipe you can change the kind of cheese you want to use. Just keep the same proportions.
Serves: 6
Ingredients
  • 2 cups macaroni noodles
  • 3 tbsp butter
  • 2 tbsp flour
  • ¼ tsp ground red pepper
  • ½ tsp mustard powder
  • 2 cups milk
  • 1 cup of cheese of your choice ( I used Mexican mix, you can use cheddar if you like)
  • 1 cup Velveeta cheese
  • ½ cup of cheese of your choice for the topping
  • 1 tbsp sour cream
Instructions
  1. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook 6 minutes. Drain.
  2. In a separate saucepan, melt the butter over medium heat. Take the pot off the stove and add the flour, red pepper and mustard powder, stir until smooth.
  3. Slowly stir in the milk, beating out any lumps. Put it back on the stove and add the cheese and the Velveeta cheese and the sour cream, stir constantly until the sauce is thick and smooth.
  4. Butter the casserole dish then add the drained noodles. Pour the cheese sauce over the noodles and mix it up. Sprinkle with the ½ cup of cheese of your choice.
  5. Turn the oven on 350F. Cover the casserole dish with some foil and cook for 10 minutes. Take off the foil and cook for an additional 3 minutes under the broiler.

 

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Loaded Baked Potato Salad

Jul 7, 2013 by

Who does not like a loaded baked potato? Why not eat it as a cold side salad. A truly tasty side dish.

Ingredients

  • 4 large Russet or Yukon Gold potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup Greek Yoghurt or Sour Cream
  • 1/2 cup shredded Pepper Jack Cheese
  • 1/4 cup freshly chopped chives, divided
  • 6 strips of bacon (4 for the salad and 2 for topping) cooked and crumbled

Instructions

  1. Cook the bacon till crispy, and boil your cutup potatoes till done. You don’t want to cook them too long otherwise you get a mushy potato salad. You do want a bit of bite to it. I cook my potatoes between 15-20 minutes.
  2. In a small bowl mix together the mayonnaise, yoghurt or sour cream. Add the shredded Pepper Jack Cheese and 4 slices of crumbled bacon, and half of the chives. Then at last the cooled down potatoes. Let chill in the refrigerator. I do not add any salt or pepper because the salt is already in the bacon and the pepper is already in the pepper jack cheese. Top the salad with the remaining crumbled bacon and chives. I am a bacon lover but you want to be careful not to add too much bacon otherwise it will get to salty.

Loaded Baked Potato Salad
 
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Serves: 6
Ingredients
  • 4 large Russet or Yukon Gold potatoes
  • ½ cup mayonnaise
  • ½ cup Greek Yoghurt or Sour Cream
  • ½ cup shredded Pepper Jack Cheese
  • ¼ cup freshly chopped chives, divided
  • 6 strips of bacon (4 for the salad and 2 for topping) cooked and crumbled
Instructions
  1. Cook the bacon till crispy, and boil your cutup potatoes till done. You don't want to cook them too long otherwise you get a mushy potato salad. You do want a bit of bite to it. I cook my potatoes between 15-20 minutes.
  2. In a small bowl mix together the mayonnaise, yoghurt or sour cream. Add the shredded Pepper Jack Cheese and 4 slices of crumbled bacon, and half of the chives. Then at last the cooled down potatoes. Let chill in the refrigerator. I do not add any salt or pepper because the salt is already in the bacon and the pepper is already in the pepper jack cheese. Top the salad with the remaining crumbled bacon and chives. I am a bacon lover but you want to be careful not to add too much bacon otherwise it will get to salty.

 

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Twice Baked Potatoes

Sep 15, 2012 by

Ingredients

  • 4 medium baking potatoes
  • 1/2 pack of an (8-ounce) package cream cheese, at room temperature
  • ½ cup (1 stick) butter, softened
  • 1 pint Greek yoghurt or sour cream
  • 1 cups shredded cheese of your choice
  • 1 cloves garlic, minced
  • 1 tsp salt
  • ½ teaspoon pepper
  • ¼ cup chopped chives, for garnish
  • 5 slices bacon (pork or turkey), cooked crisp, drained and crumbled, for garnish

Instructions

  1. Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft. If you don’t want to bake them just boil them in water for 20 minutes.
  2. Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, half of the butter, Greek yoghurt and 1/2 cup of shredded cheese. Stir well. Add garlic, salt and pepper, and stir again. Add half of the green onion and cooked bacon.
  3. Spray a baking dish with nonstick cooking spray, bake for 30 to 35 minutes until hot. Sprinkle remaining green onions, crumbled bacon and 1/2 cup of shredded cheese over casserole and return to oven for about 5 minutes, until cheese melts.

Twice baked Potatoes
 
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Ingredients
  • 4 medium baking potatoes
  • ½ pack of an (8-ounce) package cream cheese, at room temperature
  • ½ cup (1 stick) butter, softened
  • 1 pint Greek yoghurt or sour cream
  • 1 cups shredded cheese of your choice
  • 1 cloves garlic, minced
  • 1 tsp salt
  • ½ teaspoon pepper
  • ¼ cup chopped chives, for garnish
  • 5 slices bacon (pork or turkey), cooked crisp, drained and crumbled, for garnish
Instructions
  1. Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft. If you don't want to bake them just boil them in water for 20 minutes.
  2. Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, half of the butter, Greek yoghurt and ½ cup of shredded cheese. Stir well. Add garlic, salt and pepper, and stir again. Add half of the green onion and cooked bacon.
  3. Spray a baking dish with nonstick cooking spray, bake for 30 to 35 minutes until hot. Sprinkle remaining green onions, crumbled bacon and ½ cup of shredded cheese over casserole and return to oven for about 5 minutes, until cheese melts.

 

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Roasted Potatoes

Jul 29, 2012 by

 

This is one of the easy 3 ingredients recipes.  Roasted Potatoes a side dish that doesn’t take no time to prepare. Whatever you have with these potatoes make sure you prepare these first, since it does take about an hour till they are done.

 

Ingredients

Potatoes of your choice
1/4 cup of olive oil
1 cap of McCormick perfect pinch Vegetable

Instructions

Preheat the oven to 400F. Sometimes I use small whole potatoes and sometimes I peel and cube my potatoes. Whichever potatoes you want to use for this roasted potatoes dish. Pour the olive oil in the baking dish, add the potatoes and mix well with the olive oil. Add 1 cap full with the McCormick seasoning mix. Bake for about 1 hour or until the potatoes are crunchy and done.

 

Roasted Potatoes
 
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This is one of the easy 3 ingredients recipes. Roasted Potatoes a side dish that doesn't take no time to prepare. Whatever you have with these potatoes make sure you prepare these first, since it does take about an hour till they are done.
Ingredients
  • Potatoes of your choice
  • ¼ cup of olive oil
  • 1 cap of McCormick perfect pinch Vegetable
Instructions
  1. Preheat the oven to 400F. Sometimes I use small whole potatoes and sometimes I peel and cube my potatoes. Whatever you want to use. Pour the olive oil in the baking dish, add the potatoes and mix well with the olive oil. Add 1 cap full with the McCormick seasoning mix. Bake for about 1 hour or until the potatoes are crunchy and done.

*My Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic

Roasted Potatoes

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Sweet Potato Casserole

Jun 18, 2012 by

Ingredients

For the topping:
  • 1/2 cup plain flour
  • 1/3 cup butter or margarine, melted
  • 1 cup chopped pecans
  • optional marshmallows
For the Casserole:
  • 3 cups cooked sweet potatoes (about 3lbs)
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter or margarine
  • 2 eggs
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. In a small bowl, combine the topping ingredients and set aside. In a large mixing bowl, mash the cooked sweet potatoes. Add the 1.2 cup of butter or margarine, eggs, milk and vanilla extract. Beat with an electric mixer on medium speed until well blended. Place Sweet Potato mixture in a greased baking dish. Crumble topping over sweet potato mixture. Bake for 30-35 minutes.

Sweet Potato Casserole
 
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Ingredients
For the topping:
  • ½ cup plain flour
  • ⅓ cup butter or margarine, melted
  • 1 cup chopped pecans
  • optional marshmallows
For the Casserole:
  • 3 cups cooked sweet potatoes (about 3lbs)
  • ½ cup sugar
  • ½ cup (1 stick) butter or margarine
  • 2 eggs
  • ⅓ cup milk
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350F. In a small bowl, combine the topping ingredients and set aside. In a large mixing bowl, mash the cooked sweet potatoes. Add the 1.2 cup of butter or margarine, eggs, milk and vanilla extract. Beat with an electric mixer on medium speed until well blended. Place Sweet Potato mixture in a greased baking dish. Crumble topping over sweet potato mixture. Bake for 30-35 minutes.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Sweet Potato Casserole

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French Fries

Apr 29, 2012 by

French-fried potatoes were likely invented during the 18th century in the area that later became Belgium. The name “French” was applied to them in (American) English at the beginning of the 19th century. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb: “to fry” can mean either sauteing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites (“deep-fried potatoes”). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term “French fried” was being used for foods such as onion rings or chicken, apart from potatoes. The verb “to french”, though not attested until after “French fried potatoes” had appeared, can refer to “julienning” of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops.

Ingredients

  • 6 Russet potatoes
  • canola oil
  • kosher salt

Instructions

  1. Cut the potatoes up in equal size. Soak the fries in water and wash and rinse at least twice. You have to dry the fries and the easiest way to do that is with the salad spinner, and after that I pat them dry.
  2. Deep fry (don’t put the lid on it otherwise they will definitely turn soggy )the fries in the canola oil 160C (325 F) for about 7 min. Take them out and let them cool down. At this point you could freeze them and use the fries at a later time. Increase the heat to 175 C (350 F) and fry them again till crisp and golden. Sprinkle with some kosher salt and eat them with some French fries mayonnaise. I haven’t found the perfect Dutch french fries mayonnaise recipe. In the meantime I use the commercial one.

French Fries
 
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French-fried potatoes were likely invented during the 18th century in the area that later became Belgium. The name "French" was applied to them in (American) English at the beginning of the 19th century. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb: "to fry" can mean either sauteing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites ("deep-fried potatoes"). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term "French fried" was being used for foods such as onion rings or chicken, apart from potatoes. The verb "to french", though not attested until after "French fried potatoes" had appeared, can refer to "julienning" of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops.
Ingredients
  • 6 Russet potatoes
  • canola oil
  • kosher salt
Instructions
  1. Cut the potatoes up in equal size. Soak the fries in water and wash and rinse at least twice. You have to dry the fries and the easiest way to do that is with the salad spinner, and after that I pat them dry.
  2. Deep fry (don't put the lid on it otherwise they will definitely turn soggy )the fries in the canola oil 160C (325 F) for about 7 min. Take them out and let them cool down. At this point you could freeze them and use the fries at a later time. Increase the heat to 175 C (350 F) and fry them again till crisp and golden. Sprinkle with some kosher salt and eat them with some French fries mayonnaise. I haven't found the perfect Dutch french fries mayonnaise recipe. In the meantime I use the commercial one.

 

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Potato au Gratin (three cheese)

Apr 25, 2012 by

Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

Ingredients

  • 8 Potatoes
  • 1/2 stick margarine
  • 3 kind of cheeses ea. cheddar, mozzarella, Parmesan
  • 1/2 cup of heavy cream
  • 1tsp white pepper
  • 1 dash of Tabasco
  • 1 tsp. nutmeg.

Instructions

  1. Peel the potatoes and slice the potatoes with the mandolin. Put the cream and seasoning in a pot and add the potatoes. Cook for about 8 min. Mix the cheeses and add 1 tbsp. of all purpose flour. Grease the casserole dish. The first layer potatoes, second layer cream sauce, third layer cheese, fourth layer potatoes, fifth layer cream sauce, sixth layer cheese. Cover with foil and put in a preheated oven of 450F, cook for about 20 min. Take of the foil and cook for another 10 min.

Potato au Gratin
 
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Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.
Ingredients
  • 8 Potatoes
  • ½ stick margarine
  • 3 kind of cheeses ea. cheddar, mozzarella, Parmesan
  • ½ cup of heavy cream
  • 1tsp white pepper
  • 1 dash of Tabasco
  • 1 tsp. nutmeg.
Instructions
  1. Peel the potatoes and slice the potatoes with the mandolin. Put the cream and seasoning in a pot and add the potatoes. Cook for about 8 min. Mix the cheeses and add 1 tbsp. of all purpose flour. Grease the casserole dish. The first layer potatoes, second layer cream sauce, third layer cheese, fourth layer potatoes, fifth layer cream sauce, sixth layer cheese. Cover with foil and put in a preheated oven of 450F, cook for about 20 min. Take of the foil and cook for another 10 min.

 

*Arrisje’s Recipe Card. Click on the pic below and save to your hard drive then print as a 4×6 picture*

 

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Potato Balls

Apr 1, 2012 by

It happens to all of us that we make too much food. I don’t know about you but I hate to throw away food. So what to do with all these mashed potatoes. This is a good recipe for leftover mashed potatoes and not to mention it’s easy to make. Who doesn’t like easy recipes 🙂

Ingredients

  • 3 cups of mashed potatoes
  • 1/3 cup dried onion
  • 3 oz. cream cheese
  • 2/3 cup Parmesan cheese
  • 1 cup of bread crumbs
  • salt and pepper to taste

Instructions

  1. I am using leftover mashed potatoes for this dish. In a large bowl add 1/3 cup of Parmesan Cheese, cream cheese, and seasonings to the mashed potatoes. Mix the breadcrumbs with 1/3 cup of Parmesan Cheese. Roll the potato balls in Parmesan cheese breadcrumb mixture, until well coated and place on a plate with wax paper. (wax paper is necessary so the balls won’t stick to the plate when you freeze them) Continue making balls until all is gone.Bake in 350F oven for 15 to 20 minutes until lightly browned
  2. Flash freeze these potato balls, by putting them in the freezer for about an hour. Once the balls are frozen you can place them in plastic bags or containers and store in the freezer.
  3. To use the potato balls, remove as many as needed and place in a dish. Bake in 350F oven for 15 to 20 minutes until lightly browned

Potato Balls
 
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Ingredients
  • 3 cups of mashed potatoes
  • ⅓ cup dried onion
  • 3 oz. cream cheese
  • ⅔ cup Parmesan cheese
  • 1 cup of bread crumbs
  • salt and pepper to taste
Instructions
  1. I am using leftover mashed potatoes for this dish. In a large bowl add ⅓ cup of Parmesan Cheese, cream cheese, and seasonings to the mashed potatoes. Mix the breadcrumbs with ⅓ cup of Parmesan Cheese. Roll the potato balls in Parmesan cheese breadcrumb mixture, until well coated and place on a plate with wax paper. (wax paper is necessary so the balls won't stick to the plate when you freeze them) Continue making balls until all is gone.Bake in 350F oven for 15 to 20 minutes until lightly browned
  2. Flash freeze these potato balls, by putting them in the freezer for about an hour. Once the balls are frozen you can place them in plastic bags or containers and store in the freezer.
  3. To use the potato balls, remove as many as needed and place in a dish. Bake in 350F oven for 15 to 20 minutes until lightly browned

 

 

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Potato Balls Recipe Card

 

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Spaetzle

Feb 1, 2012 by

In Europe spaetzle is largely considered a “Swabian speciality” and is generally associated with the German states of Baden-Wuertttemberg and Bavaria. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German).

Spaetzle dough typically consists of few ingredients, principally eggs, flour, and salt. Often, water is added to produce a thinner dough. Traditionally, Spaetzle is made by scraping dough off a wooden chopping board (Spaetzlebrett) into boiling salt water where they cook until they rise to the surface. They are then skimmed and put aside. several devices were invented to facilitate cooking that resemble a strainer, (or colander), a potato ricer (“Spaetzlespresse”), a food mill or coarse grater (“Spaetzlehobel”). Like with scraped Spaetzle, the dough drops into the boiling water. Since I don’t own one of those devises I just used the regular colander and spatula.

Ingredients

  • 2 cups all purpose flour
  • 2 beaten eggs
  • 1 tsp salt
  • 2 tbsp chicken base (if you don’t have that 2 chicken bouillon cubes will do
  • 3/4 cup milk
  • butter
  • pepper

Instructions

  1. Fill a large pot half way full with water. Add 2 tbsp chicken base or 2 bouillon cubes to the water. In the meantime add 2 beaten eggs, 3/4 cup of milk and salt to the flour in the mixing bowl, mix well. When the bouillon starts to boil put your colander on top of your pot. Pour the spaetzle mix in the colander and push it through with a spatula. The spaetzle is ready when it’s floating to the top. Take the spaetzle with a skimmer out of the bouillon and rinse with cold water. When you are finished making the spaetzle put some butter in a skillet and add your spaetzle to the skillet. This is just to brown it a bit. You don’t have to fry the spaetzle, you can put the spaetzle in a bowl with some butter. For variety you can add some chives, garlic, green onion, or some cheese. Sprinkle with some salt and pepper.

Spaetzle
 
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In Europe spaetzle is largely considered a "Swabian speciality" and is generally associated with the German states of Baden-Wuertttemberg and Bavaria. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows, sparrow is Haus-Spatz or Sperling in German).
Author:
Recipe type: Side Dish
Cuisine: German
Ingredients
  • 2 cups all purpose flour
  • 2 beaten eggs
  • 1 tsp salt
  • 2 tbsp chicken base (if you don't have that 2 chicken bouillon cubes will do
  • ¾ cup milk
  • butter
  • pepper
Instructions
  1. Fill a large pot half way full with water. Add 2 tbsp chicken base or 2 bouillon cubes to the water. In the meantime add 2 beaten eggs, ¾ cup of milk and salt to the flour in the mixing bowl, mix well. When the bouillon starts to boil put your colander on top of your pot. Pour the spaetzle mix in the colander and push it through with a spatula. The spaetzle is ready when it's floating to the top. Take the spaetzle with a skimmer out of the bouillon and rinse with cold water. When you are finished making the spaetzle put some butter in a skillet and add your spaetzle to the skillet. This is just to brown it a bit. You don't have to fry the spaetzle, you can put the spaetzle in a bowl with some butter. For variety you can add some chives, garlic, green onion, or some cheese. Sprinkle with some salt and pepper.

 

 

*Arrisje’s Recipe Card. Click on the pic below. Save the pic to your hard drive and print as a 4×6 *

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Potato, Parmesan Baked

Jan 31, 2012 by

 


Ingredients

  • 4 Large Potatoes
  • 1 egg
  • 1 tsp black pepper
  • 1 cup of hot milk
  • 1 stick melted butter
  • 3 green onions
  • 1/2 cup Parmesan cheese
  • 1 tsp paprika

Instructions

  1. Wash and scrub the potatoes, and microwave them till done (how long that depends on your microwave), mine takes about 15 min.
  2. Slice the top off. Scoop the inside out. Add to the potatoes, the egg, hot milk, melted butter. And mix it with the mixer. Add the green onions, and parmesan cheese. Fill the potatoes, sprinkle with pepper and paprika, and with a little left over of the melted butter. Bake in a 350F oven for about 30 min.

Parmesan Baked Potato
 
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Ingredients
  • 4 Large Potatoes
  • 1 egg
  • 1 tsp black pepper
  • 1 cup of hot milk
  • 1 stick melted butter
  • 3 green onions
  • ½ cup Parmesan cheese
  • 1 tsp paprika
Instructions
  1. Wash and scrub the potatoes, and microwave them till done (how long that depends on your microwave), mine takes about 15 min.
  2. Slice the top off. Scoop the inside out. Add to the potatoes, the egg, hot milk, melted butter. And mix it with the mixer. Add the green onions, and parmesan cheese. Fill the potatoes, sprinkle with pepper and paprika, and with a little left over of the melted butter. Bake in a 350F oven for about 30 min.

 

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Parmesan Baked Potato

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Cornbread Dressing

Dec 16, 2011 by

Living in the South means you will always have cornbread dressing at every holiday dinner. Of course you can make this dish any time you have a taste for dressing. The first time I had the pleasure of eating dressing was at my sister in law’s house. I got the general recipe from my Mother in law Farrie. When I would ask her how to make it, she would say: ” a lil of this and a lil of that” :). It took me some time to perfect it, to the way I make it today.

Ingredients

  • 2 2/3 cup milk
  • 4 cups self rising white corn meal
  • 1/2 cup oil
  • 1 egg
  • 1 1/2 cup celery
  • 1 1/2 cup onion
  • 1 cup bell pepper
  • 1tsp. poultry seasoning
  • 1 tsp. thyme
  • 6 boneless skinless chicken thighs
  • 5 tbsp sage
  • 1 tsp pepper
  • 1/2 tsp salt.

Instructions

  1. Mix together, 2 2/3 cup milk, 4 cups self rising white corn meal, 1/2 cup oil, 1 egg. Heat oven to 450F, spray 2 pans with some grease, put in the oven to heat the pan. then take out and add the corn mixture to the pan. Cook for 20 min.
  2. Put the boneless skinless chicken thighs in the pot add, a bouillon cube. Cut up the vegetables, add 1 stick of margarine to the skillet and add the vegetables, cook until the vegetables are wilted.
  3. Break up the cornbread, add 2 slices of white bread, torn. Add the vegetables, 5 tbsp. sage, the chicken broth of the boiled chicken, and the shredded chicken. 1/2 tsp salt, 1 tsp pepper. Mix it all up and cook in the oven @ 350F for about 1 hour.

 

*Click on this picture below, save it to your computer and print it as a 6×4 picture*

recipe card cornbread dressing

 

Cornbread Dressing
 
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Living in the South means you will always have cornbread dressing at every holiday dinner. Of course you can make this dish any time you have a taste for dressing. The first time I had the pleasure of eating dressing was at my sister in law's house. I got the general recipe from my Mother in law Farrie. When I would ask her how to make it, she would say: " a lil of this and a lil of that" :). It took me some time to perfect it, to the way I make it today.
Recipe type: Side dish
Cuisine: American Soulfood
Ingredients
  • 2⅔ cup milk
  • 4 cups self rising white corn meal
  • ½ cup oil
  • 1 egg
  • 1½ cup celery
  • 1½ cup onion
  • 1 cup bell pepper
  • 1tsp. poultry seasoning
  • 1 tsp. thyme
  • 6 boneless skinless chicken thighs
  • 5 tbsp sage
  • 1 tsp pepper
  • ½ tsp salt.
Instructions
  1. Mix together, 2⅔ cup milk, 4 cups self rising white corn meal, ½ cup oil, 1 egg. Heat oven to 450F, spray 2 pans with some grease, put in the oven to heat the pan. then take out and add the corn mixture to the pan. Cook for 20 min.
  2. Put the boneless skinless chicken thighs in the pot add, a bouillon cube. Cut up the vegetables, add 1 stick of margarine to the skillet and add the vegetables, cook until the vegetables are wilted.
  3. Break up the cornbread, add 2 slices of white bread, torn. Add the vegetables, 5 tbsp. sage, the chicken broth of the boiled chicken, and the shredded chicken. ½ tsp salt, 1 tsp pepper. Mix it all up and cook in the oven @ 350F for about 1 hour.

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