Time 47m Yield 10 servings Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with cooking spray; set aside. Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed. Beat into well combined crumbs. Press cake mixture evenly into prepared pan, set aside. Blend all potato filling ingredients in food processor until smooth. Spread evenly over crust layer. Combine all topping ingredients in small bowl. Sprinkle over and press into sweet potato filling. Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean.
Time 1h10m Yield 20 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan. Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside. Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture. Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.
Time 1h35m Yield 6 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. In baking dish, layer half of the thawed potatoes, half of the Colby-Monterey Jack cheese, the cooked sausage, thawed asparagus, remaining potatoes and cheese. In medium bowl, beat eggs and milk until well blended. Pour evenly over potato mixture. Cover tightly with foil; bake 1 hour. Uncover dish; sprinkle with Parmesan cheese. Bake uncovered 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand about 5 minutes before serving.
Time 1h35m Number Of Ingredients 7 Steps:
To make the herby salt, put all the ingredients in a small food processor (or use a pestle and mortar) and grind to a fine salt. Tip the potatoes into a large roasting tin and toss with the oil, polenta, 2 tbsp of the herby salt and some black pepper. Any leftover salt will keep for up to 5 days in a small sealed container. Bake underneath a joint of meat, if cooking, at 200C/180C fan/gas 6 for 30 mins. When the meat comes out, turn up the heat to 220C/200C fan/gas 7 and cook on the top shelf for another 45 mins, shaking the tin halfway through the cooking time.
Time 1h30m Yield 8-9 servings. Number Of Ingredients 12 Steps:
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Mash with butter, parsley, salt and pepper., Spread about 4 cups of the potato mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Combine cheese, ham, onion and garlic powder; spoon into potato shell. Combine eggs and milk; pour over all. Top with remaining potato mixture. Sprinkle with paprika. , Bake, uncovered, at 400° for 45-50 minutes or until golden. Let stand 5 minutes before cutting.
Time 1h15m Yield 16 servings. Number Of Ingredients 15 Steps:
Set aside 3/4 cup of the cake mix. Combine the remaining mix with butter and egg until crumbly; spread into a greased 13x9-in. baking pan. Whisk filling ingredients until smooth; pour over crust. , For topping, cut butter into reserved cake mix until crumbly. Stir in the pecans, sugar and cinnamon; sprinkle over the filling. , Bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired.
Time 1h15m Yield 4 Number Of Ingredients 10 Steps:
Heat oven to 375°F. Spray 9-inch square pan with cooking spray. In large bowl, mix beef, cereal, tomato sauce, carrot, parsley, salt, pepper and eggs just until combined. Press half of beef mixture into pan. Spread mashed potatoes on top; cover with remaining beef mixture. Spread ketchup on top. Bake 50 to 60 minutes or until meat thermometer inserted in center of meat reads 165°F. Cool 15 minutes; cut into 4 squares.
Time 1h30m Yield 9-10 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees. Pour 3 T. oil into an 8 inch square pan and heat in preheated oven while preparing potatoes. Drain potatoes and onions thoroughly and pat dry with paper towels, if necessary. Mix potatoes and onion with egg yolks, flour, salt and pepper. Beat egg whites until stiff but still moist peaks form; gently fold into potato mixture. Remove pan from oven and spoon in potatoes; smooth top and drizzle with remaining tablespoon of oil on top. Bake in oven for 45 to 60 minutes or until tender and crusty. Serve hot.
Time 1h30m Yield 9 serving(s) Number Of Ingredients 8 Steps:
Peel 4 medium large potatoes and grate directly into 1 cup of milk in a well buttered 8 inch square baking pan. Grate a small onion into the milk and add 3 Tbsp chopped green pepper, grated cheddar cheese, salt and pepper to taste. Beat 3 eggs well and combine. Dot with 2 tsp of butter. Bake at 350 F for about 50 minutes to 1 hour or until the pudding is richly browned. Cut into squares to serve.
Time 3h30m Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups). In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees. Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.
