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Reader Recipe: Powderhorn Potatoes

Yum Community — Tue, 17 Nov 2009 12:50:11 -0800

This story was written by member b1uebunn and comes from the Kitchen Goddess group in the YumSugar Community.Check out her family's Thanksgiving recipe when you read more

The Basics: Mashed Potatoes

partysugar — Thu, 12 Nov 2009 09:00:54 -0800

My mother can hardly be described as a home cook, but there are a few dishes she makes and excels at. Basic mashed potatoes are one of her specialties. When it comes to mashed potatoes, she prefers them as pure and simple as possible.

"I don't understand why people stir in garlic, herbs, and other things that make mashed potatoes taste like something other than potatoes. This recipe is for when you want mashed potatoes that taste like potatoes," she explained when teaching me the technique.

Her method is easy, but she employs a hand mixer to give the potatoes a light, pillowy, and incredibly smooth texture. Half and half is her liquid of choice, although heavy cream or milk make good substitutes. To look at the recipe, read more.

Mom's Mashed Potatoes
From Ellen Sweeney

Ingredients

4 medium-sized russet potatoes, peeled and quartered
salt
1/2 stick butter
1/2 cup half and half
freshly ground pepper, to taste

Directions

Fill a large pot with cold water. Add the potatoes and season the water with salt.
Bring to a boil over high heat. Cook, boiling at medium high heat, until potatoes are fork tender, 15-20 minutes.
Drain potatoes in a colander and return to the hot pot.
Add the butter. Using a hand mixer, beat the butter and potatoes to combine about 30 seconds.
Add the half and half and beat until potatoes are whipped and fluffy, 1-2 minutes. Serve immediately.

Serves 4-6.

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Do you have an amazing Thanksgiving recipe? Please participate in our Thanksgiving recipe challenge. All you have to do is upload your recipe, an image, and a brief description to the Kitchen Goddess group. If you're lucky, we might just feature your recipe here on YumSugar!

Come Party With Me: Almost Meatless Thanksgiving - Dessert

partysugar — Wed, 18 Nov 2009 10:15:21 -0800

Finish your almost meatless Thanksgiving with a decadent sweet potato pie. This pie is a dessert traditional to the South, but with its smooth creamy filling and rich sweet flavor, sweet potato pie is welcome on Thanksgiving tables all across America. The dough calls for shortening, however, if you prefer to bake with butter, use that instead. Although the ingredient list includes a whiskey-spiked whipped cream, you can omit the alcohol and employ vanilla extract. To get the recipe which should be made in advance, read more.

Sweet Potato Pie
From Food Network

Ingredients

Filling:
3 medium sweet potatoes (about 1 1/2 pounds)
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Dough:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
1/4 cup non-hydrogenated shortening
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg yolk
1 tablespoon cider or white wine vinegar
Topping:
1 cup whipping cream
1 tablespoon whiskey, rye or bourbon
Candied Pecans, homemade or store bought, recipe follows

Directions

Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
Meanwhile make the dough:Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine.
Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days.
Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more.
Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack.
When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.

Serves 8.

Make ahead: Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. Candied pecans can be made and stored in an airtight container for up to 2 weeks.

Candied Pecans

1 large egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces

Heat oven to 350 degrees F.
Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture.
Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.

Makes about 1 cup.

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Fast & Easy Dinner: Roasted Chicken Legs With Potatoes

partysugar — Fri, 20 Nov 2009 13:00:43 -0800

If roasting a whole chicken seems like too much work at the end of a long week, consider this recipe that combines chicken legs with potatoes and kale. It's the perfect one-pot meal.

All you have to do is toss everything into a roasting pan, throw it in the oven, and about an hour later, you'll have a flavorful dinner on the table.

Of course, chicken breasts can be substituted for the legs, but the dish may lose some of its rustic appeal. To get the uncomplicated and savory recipe, read more.

Roasted Chicken Legs With Potatoes
From Food & Wine

Ingredients

1 1/2 pounds tender, young kale, stems and inner ribs removed
1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
Lemon wedges, for serving

Directions

Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes.
Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.
Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Serves 8.

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Fast & Easy Dinner: Baked Potatoes With Brussels Sprouts

partysugar — Fri, 30 Oct 2009 08:00:45 -0700

Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait.

Because of the special and flavorful topping - bacon! Brussels sprouts! sour cream! - this recipe, however, involves a small amount of cooking.

It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe, read more.

Baked Potatoes With Brussels Sprouts
From Real Simple

Ingredients

4 large baking potatoes
12 slices bacon
8 to 10 fresh sage leaves, roughly torn
3/4 cup golden raisins
2 cups Brussels sprouts
1/2 cup sour cream
kosher salt
freshly ground black pepper

Directions

Preheat oven to 375° F.
Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside.
Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
Slice the top of each potato down the center lenghtwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.

Serves 4.

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Reader Recipe: Red Skinned Potato Salad

partysugar — Fri, 26 Oct 2007 16:15:00 -0700

If you are hosting a tailgate anytime soon you should think about including reader jennifer76's recipe for red skinned potato salad on the menu. Bacon, grated celery and onion are lightly tossed together with a simple seasoned mayonnaise. This recipe is on my must make list! To add it to yours, get it now, when you read more

Red Skinned Potato Salad
From reader jennifer76

This is always a hit. It's a little time consuming, but worth it. From this recipe. As always, my presentation sucks. But, I didn't want to dirty an extra bowl. :lazy:

INGREDIENTS
2 pounds red potatoes
6 eggs
1 pound bacon
1 med onion
1 stalk celery
2 cups mayonnaise
salt and pepper to taste

DIRECTIONS
Bring a large pot of salted water to a boil. Chop the potatos into roughly equivalent pieces. Add to water and cook until tender but still firm. Drain and set in the refrigerator to cool.

Hard boil the eggs, cool and chop.

Brown bacon, let cool on cookie cooling rack (for max crispiness) and then chop/crumble into small pieces.

Cook your macaroni, let cool in fridge.

Mix together the mayo, finely grated onion (well, as much of it as you can), finely grated celery and seasoning. I use Nature's Seasons, but whatever you like.

Then, add in the cooled potatos, eggs, chopped bacon and macaroni. Toss your salad!

I like to make the potatos, eggs and noodles in the morning and leave them in the fridge. Then, I make the bacon and mix the salad together mid-day, and take it wherever that evening. It's really best to let it set overnight, though, if you can.

Fast & Easy Dinner: Potato and White Bean Chowder

partysugar — Thu, 12 Nov 2009 12:50:45 -0800

With a little help from the grocery store, you can have a piping hot bowl of healthy and delicious soup on your table in under a half an hour.

This recipe combines potatoes with carrots and white kidney beans. Although it calls for milk, it doesn't require full-fat milk, fat-free is fine.

It's hearty and vegetarian, plus any leftovers will make an excellent lunch tomorrow. To learn how to make it, read more.

Potato and White Bean Chowder
From Diabetic Living

Ingredients

Nonstick cooking spray
1/4 cup sliced green onions
1 tablespoon snipped fresh herb (such as oregano, basil, and/or parsley) or 1/2 teaspoon dried Italian seasoning, crushed
2 cloves garlic, minced
1 cup water
1 medium potato, peeled and chopped (1 cup)
1/2 cup chopped carrot
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 cup fat-free milk
1 tablespoon all-purpose flour
1/2 of a 15-ounce can (3/4 cup) white kidney (cannellini) beans, rinsed and drained
Ground nutmeg

Directions

Coat an unheated nonstick medium saucepan with cooking spray. Preheat over medium heat.
Add green onions, dried Italian seasoning (if using), and garlic to hot saucepan. Cook until green onions are tender.
Add the water, potato, carrot, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 12 minutes or until potato and carrot are tender. Do not drain. Slightly mash potato and carrot with a fork or potato masher.
In a screw-top jar combine milk and flour; cover and shake well. Stir milk mixture into potato mixture.
Cook and stir until thickened and bubbly. Stir in fresh herb (if using) and beans. Cook and stir for 1 minute more. Sprinkle individual servings with nutmeg.

Serves 2.

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Reader Recipe: Cheesy Twice-Baked Potatoes

YumSugar — Fri, 12 Oct 2007 01:17:56 -0700

Sometimes, when I see a recipe that sounds amazing, I print it out immediately only to have it sit there for weeks. Turns out I'm not the only one. TeamSugar member hvnly34 printed out a recipe for WhiplashGirlchild's Cheesy Triple-Onion Twice-Baked Potatoes, but took a month to make them. Luckily for her, it looks like it was worth the wait. These potatoes are filled to the brim and look fantastic. To check out the recipe and create your own twice-baked goodness, read more

Recipe submitted by WhiplashGirlchild
Photo by hvnly34

Omigod, you guys.

I made these potatoes last night when we had friends over for dinner and they were freakin' AWESOME.

Seriously, go make them, right now.

INGREDIENTS:

4 large russet potatoes
1/2 cup sour cream
1 cup diced american cheese
1 cup grated cheddar cheese
1 lb. bacon
1/2 cup diced red onion
1/2 cup diced yellow onion
4 scallions, chopped
1/4 cup milk

PREPARATION:

Heat the oven to 400 degrees, bake the potatoes for one hour or until soft
Meanwhile, dice the bacon and sautee in a large pan until cooked through. Remove the bacon, reserving the fat.
Cook the red and yellow onions in the bacon fat until soft. Set bacon and onions aside.
When the potatoes are cooked through, remove them from the oven and let sit a few minutes until cool enough to handle.
Once they are cool, cut the potatoes in half lengthwise and scoop the pulp into a large bowl. Reserve 4 halves as "shells" (don't scoop them TOO close to the skin or they won't hold the filling.
Add the sour cream and milk to the potato pulp and mix well (I used a potato masher, if you want it smoother I suppose you can use a mixer).
Add the American cheese, most of the bacon (reserve some), and the sauteed onions into the pulp mixture and mix well.
Spoon the mixture into 4 potato shells, Fill them so that they are mounded, not flat.
Put back in the oven and bake for 30 minutes.
Sprinkle cheddar cheese, remaining bacon, and scallions on the top of the potatoes and bake for 5 more minutes.

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Healthy Holiday Recipe: Sweet Potato and Carrot Latkes

FitSugar — Sun, 21 Dec 2008 03:00:00 -0800

Since many of you are celebrating Hanukkah this week, I wanted to share a twist on my favorite latke recipe. I know oil is a huge part of the tradition, but drenching potatoes in a ton of oil isn't exactly the healthiest thing for you, so check out this recipe. It doesn't involve any deep-frying, and mixes grated carrots with sweet potatoes.

To see how I make a healthier version of this Hanukkah favorite read more.

Sweet Potato and Carrot Latkes
A variation on my Grandmother's

Ingredients

2 regular potatoes, peeled
1 sweet potato, peeled
1 carrot or 1/2 cup of carrot matchsticks
2 eggs
3 tablespoons wheat flour
Olive or canola oil
Salt and pepper
Ketchup or applesauce

Directions

Grate the potatoes and the carrot in a big bowl.
Use your hands to press the mixture flat against the bowl and pour out the extra liquid.
Place a pan on the stove on medium heat. Pour two to four tablespoons of oil in the pan.
While the pan is heating up, add the egg, flour, and a little salt and pepper to the grated veggies and mix well.
Now you're ready to cook the latkes. Using a big slotted spoon, scoop out about two tablespoons of the mixture and drop onto the pan. Use the back of the spoon to flatten them so they're about 1/4 inch thick.
Allow the latkes to cook for five to eight minutes, or until the bottom is golden brown. Check the bottoms constantly with a spatula and flip them when they're ready.
Let them cook for another five to eight minutes, or until golden brown.
Place a paper towel on a plate, and then put the cooked latkes on top so the extra oil can be absorbed.
Serve warm with ketchup or applesauce.

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Do you have a healthy snack or recipe to share? Then share it in the Lite'n it Up - Healthy Recipe Group and I might just post it on FitSugar.

Monday's Leftovers: Chicken With Gouda Gravy & Potatoes

YumSugar — Mon, 11 May 2009 07:50:23 -0700

Last night, you went the healthful route with sesame chicken, vegetables, and soba noodles; tonight, jazz things up with a meal that's the ultimate in comfort food. Take leftover boneless, skinless chicken breasts and turn them into something craveworthy when you drizzle them with a gouda cheese pan gravy and serve them alongside creamy smashed potatoes that are studded with broccoli florets. Get this crowd-pleasing recipe - that's ready in only half an hour - when you read more.

Quick Chicken With Gouda Gravy & Broccoli Smashed Potatoes
From Every Day With Rachael Ray

Ingredients

4 baking potatoes, peeled and cut into 1-inch chunks
1 head broccoli-cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes
4 skinless, boneless chicken breast halves (6 ounces each)
2 tablespoons fresh thyme or 1 teaspoon dried
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1 cup milk or half-and-half
1 cup shredded gouda cheese
Salt
Pepper

Directions

In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for 10 minutes. Add the broccoli and cook for 8 minutes. Drain and return the vegetables to the saucepan.
While the vegetables are cooking, season the chicken with the thyme and salt and pepper. In a skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6 minutes on each side.
In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.
Add the remaining 1/2 cup milk to the broccoli and potatoes and mash together; season with salt and pepper.
Cut the chicken on an angle into 1/2-inch-thick slices and place on plates. Top with the gouda gravy. Serve with broccoli potatoes.

Serves 4.

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