Time 25m Yield 4 servings. Number Of Ingredients 8 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes., Add peppers and onion; cook 5 minutes longer or until potatoes and vegetables are tender. Drain; mash potato mixture with the cheese, butter, salt and pepper., ,
Time 9h Yield 8 Number Of Ingredients 9 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl. Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes. Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.
Time 1h15m Yield 8 appetizer servings or 4 main courses Number Of Ingredients 22 Steps:
In a large saute pan, over medium-high heat, add 1 tablespoon of the olive oil and saute yellow onion, half of the red bell pepper, and serrano pepper for 3 minutes. Add the garlic and saute for 1 minute more. Turn off heat, add in the corn and set aside. In a medium bowl, mash potatoes with a potato masher, and fold in the sour cream, cream cheese, pepper jack, salt and pepper. Stir in 1/3 of the sliced green onions and combine gently with the corn mixture. Season, to taste, with salt and pepper. Keep warm. In a small saute pan, over medium heat, add the remaining olive oil. Add the remaining red bell peppers and saute briefly. Stir in 1/3 more of the green onions, then add the tomatillos. Let simmer for 5 to 6 minutes, then puree with a stick blender. Keep warm. Preheat the oven to 250 degrees F and put a cooling rack on a sheet pan. Heat the canola oil to 350 degrees F. Have tortillas, dish of beans, potato mixture, sliced pasilla peppers, sliced avocado and toothpicks at hand, as well as a plate lined with paper towels for draining. Put a flour tortilla on dry work surface, lay about 3 tablespoons black beans along 1 side. Top with approximately 1/3 cup of the potato mixture, 2 strips of the pasilla pepper and avocado. Roll tightly, burrito style and seal with a toothpick. Set aside and repeat with remaining ingredients. When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful, because they can brown quickly. Drain briefly on paper towels, remove the toothpicks and keep warm in the oven on the cooling rack. Put 1/4 cup of tomatillo sauce on a plate; cut a flauta in half on the diagonal and lay 1 piece down, and 1 standing up, then sprinkle with Cotija cheese and cilantro. Garnish with the remaining green onions. Repeat the process with the remaining ingredients. For a main course, serve on large plate, double the sauce, add 4 cut pieces, all up, garnish and serve.
Time 45m Yield 6-8 servings. Number Of Ingredients 10 Steps:
In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs. , Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.
Time 35m Yield 4 serving(s) Number Of Ingredients 6 Steps:
- Combine oil and spice in large (I mean LARGE) mixing bowl.
- Add all ingredients into the bowl, stirring to coat all veggies with oil and spices.
- You now have a choice in cooking methods:. a. You can dump all into a large skillet and fry on stove top until crispy and cooked through, or. b. You can pour the mixture into a baking pan (or I like to use my big cast iron skillet) and bake at 350 degrees for about 30-45 minutes, stirring once after 10 minutes, then leaving alone so a crunchy top will form. Tip: shivasgirl’s kids think this is Indian food, so she usually serves with pooris (a deep fried bread), but they have devoured this dish all by itself. Tip: You can add any veggies you want, but stick with the carrots, peas and potatoes as a base – these even taste great if that is all you use!
Time 1h10m Yield Makes 4 servings. Number Of Ingredients 7 Steps:
Cook and stir zucchini and celery in butter in large skillet on medium heat 2 min. or until crisp-tender. Add mushrooms; cook an additional min. Reduce heat to low. Add VELVEETA; cook until VELVEETA is completely melted, stirring occasionally. Spoon over hot potatoes; sprinkle with red pepper.
Time 35m Yield 8 Number Of Ingredients 8 Steps:
Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander. Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky. Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
Time 40m Yield 10 serving(s) Number Of Ingredients 9 Steps:
Mash potatoes and milk with a mixer while still hot. Steam carrots and onion until crisp-tender. Add to mashed potatoes with parsley, butter, mayonnaise, salt and pepper; mix well. Serve 1/3 cup per portion.
