Tag: potato

Steakhouse Style Garlic Mashed Potatoes

Steakhouse Style Garlic Mashed Potatoes

Mashed potatoes has been around since the 17th century, starting out in European cuisine. People loved them for being simple and adaptable. Just boil and mash those potatoes, and you get this creamy goodness. They’re like a blank canvas, soaking up flavors and becoming the perfect side dish. Adding butter and dairy takes them to the next level. So, whether you’re in Europe or anywhere else, mashed potatoes are this universal favorite, bringing that warm, comforting vibe to your plate. It’s like a classic that never goes out of style!

Roasted Potatoes 2

Roasted Potatoes 2

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

Leek Casserole

Leek Casserole

Leeks have long been used in Europe. Americans are just getting used to them. They look like large over-sized green onions. Soups may be the most popular use of leeks, but new food combinations are bringing the leek in the limelight. Leeks are readily available year-round in most markets. If you haven’t yet tried cooking them at home, it’s time you enjoyed their subtle, sweet flavor. Try this leek casserole, I promise you, you will like it.

Ingredients:
1/2 cup of bouillon
1 egg
1tsp.salt
1/2 tsp nutmeg
1tsp. curry
1 tsp. paprika
1/4 tsp. Italian Seasoning
1 tbsp chicken base
1/2 tsp black pepper
1tbsp. cornstarch
2 leeks
1/2 green bell pepper
1/2 red bell pepper
1 tray of ground beef
8 cooked potatoes
1 cup shredded cheese
Instructions:Preheat the oven to 375F. Grease the oven dish with margarine or butter.
Mix 1/2 cup of bouillon, 1 egg, 1tsp.salt, 1/2 tsp nutmeg, 1tsp. curry, 1 tsp. paprika, 1/4 tsp. Italian Seasoning, 1 tbsp chicken base, 1/2 tsp black pepper and  1tbsp. cornstarch mix it together.
Peel and cook the potatoes for about 10 minutes, so they won’t be all the way done. After they are cooked slice them up and set aside.
Cut and wash the leeks and dry spin them in the salad spinner. Cutup the bell-peppers and set aside. Cook the ground beef till done. Layer the casserole dish with the ground beef then add the leeks and the bell-peppers. Then layer with the cooked potatoes. Pour over the bouillon mixture. Top it off with the shredded cheese.
To make the foil not stick to the dish spray some oil on the foil before you cover the dish. Cook in the oven for 50 min. and let it rest for 10 min.

Leek Casserole

Leeks have long been used in Europe. Americans are just getting used to them. They look like large oversized green onions. Soups may be the most popular use of leeks, but new food combinations are bringing the leek limelight. Leeks are readily available year-round in most markets. If you haven’t yet tried cooking them at home, it’s time you enjoyed their subtle, sweet flavor. Try this leek casserole, I promise you will like it.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6
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Ingredients

  • 1/2 cup of bouillon
  • 1 egg
  • 1 tsp.salt
  • 1/2 tsp nutmeg
  • 1 tsp. curry
  • 1 tsp. paprika
  • 1/4 tsp. Italian Seasoning
  • 1 tbsp chicken base
  • 1/2 tsp black pepper
  • 1 tbsp. cornstarch
  • 2 leeks
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1 tray of ground beef
  • 8 cooked potatoes
  • 1 cup shredded cheese

Instructions

  • Preheat oven to 375F. Grease the oven dish with margarine or butter.
  • Mix 1/2 cup of bouillon, 1 egg, 1tsp.salt, 1/2 tsp nutmeg, 1tsp. curry, 1 tsp. paprika, 1/4 tsp. Italian Seasoning, 1 tbsp chicken base, 1/2 tsp black pepper and 1tbsp. cornstarch mix it together.
  • Peel and cook the potatoes for about 10 minutes, so they won’t be all the way done. After they are cooked slice them up and set aside.
  • Cut and wash the leeks and dry spin them in the salad spinner. Cutup the bell-peppers and set aside.
  • Cook the ground beef till done. Layer the casserole dish with the ground beef then add the leeks and the bell-peppers. Then layer with the cooked potatoes. Pour over the bouillon mixture. Top it off with the shredded cheese.
  • To make the foil not stick to the dish spray some oil on the foil before you cover the dish. Cook in the oven for 50 min. and let it rest for 10 min.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!

 

 

Loaded Baked Potato Salad

Loaded Baked Potato Salad

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

Twice Baked Potatoes

Twice Baked Potatoes

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 …