potatoes

Potatoes Pasta and Rice: the recipes to home page

Potatoes Dauphenoise Chinese Fried Noodles

Potato Salad Roll Noodles Romanoff

Roasted New Potatoes with Lemon Velvetta Noodles with Poppy Seeds

Lite Creamy Scalloped Potatoes Low Fat Pasta Alfredo

Lilley Potato Salad Spinach stuffed Pasta Shells

Sliced Red Skins Vinaigrette Lemon Pesto Pasta

Roasted New Potatoes with Lemon Potato Spinach Casserole

Lite Creamy Scalloped Potatoes Fried Rice With Shrimp

Sliced Red Skins Vinaigrette New Potatoes with Chives

Mushroom Seasoned Rice Zesty Potato Patties

Lilley Mashed Potato Casserole Smashed Potatoes

Garlic Rosemary Mashed Potatoes Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

1 c uncooked macaroni, cooked (therefore 2 c. cooked)
1/3 c chopped scallions
1 1/2 c cheddar cheese, grated
1 T parsley
1/2 c 1/2 and 1/2 cream
1 generous c. cottage cheese
5-8 drops tabasco
1 t. (or more) dijon mustard
1/2 t salt
1/4 t freshly ground pepper

In a 1 quart baking dish, microwave scallion 1 min. Mix milk, cottage cheese, mustard, salt and pepper until smooth. Add parsley and cheddar cheese. Stir in Macaroni and mix well. (Can be made ahead to this point.)
Bake, uncovered at 350 for 20-25 min.

Serves 4.

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Garlic Rosemary Mashed Potatoes

This sounded so weird, we had to try it. It is interesting and very good with lamb.FWe feel works well with roast pork too. . .but it is too over powering for much else.

1 lb.(4) Yukon Gold Potatoes, peeled and cubed
2-3 large cloves garlic
1/2-3/4 c. buttermilk
1/8 c. freshly grated parmesan
1/2 T. fresh rosemary chopped
salt to taste

Place potatoes and garlic in a saucepan. Cover with water and bring to a boil. Cook over med-high for 15-20 min. When potatoes are tender, drain. Mash potatoes and garlic until combined. Add parmesan, rosemary and gradually add buttermilk until fluffy. Season with salt.

Low Fat

Smashed Potatoes

Bob makes wonderful mashed potatoes!!! but we needed some variety, this is skinny and very good. Bon Appetit March 1997, page 141. The original recipe calls for Yukon Gold potatoes, which I would imagine would be wonderful, but I can only get them during the Holidays. So, this worked for us with good 'ol Idahoes. We decided the trick with this one is not to overcook the potatoes.

1 lb Yukon Gold potatoes (4 medium) peeled, and cut into 2" pieces
1/2 c. chicken broth
3 T. sour cream
pinch of nutmeg

Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to saucepan. Coarsely mash potatoes, adding enough chicken broth to moisten. Stir in sour cream and nutmeg. Season to taste with salt and pepper and serve.
Serves 2, can be doubled.

Any leftovers are good fried and topped with a fried egg!

Zesty Potato Patties

You won't believe these are coming from me - but they are good! (I bought the mashed potato flakes for some bread machine recipes, and found another use for them.)

1 c. mashed potato flakes
1/4 c. shredded cheddar cheese
2 T. flour
1 t. granulated chicken bouillon
1 t. dried parsley or cilantro
1/2 t. baking powder
1 egg, beaten
1 c. milk
1.4 c. chunky salsa
2 T. butter

Mix first five ingredients. Combine the egg, milk, and salsa, adding to the dry mix. Stir and let sit 2-3 minutes until liquid is absorbed. (Add a few more flakes for stiffer potatoes.) Drop by 1/2 cups (makes 4 patties) into buttered skillet. Spread each to 4" round. Cook 4-6 minutes or until golden, turning once.

Potato Spinach Casserole

A very nice lady from Toledo, Ohio, that I meet through Mimi's recipe forum- submitted this wonderful recipe that she acquired from a little book called Wild about Potatoes. The flavors are just wonderful. Bob and I have adapted (as usual) to suite us to a "T", we halved the spinach mixture. . it works for us. Robin was home last weekend and doesn't like Feta (if you can imagine!)
so I substituted mozzarella. It was not as good as the feta. Thanks Mickie for finding this jewel.

10 oz. frozen spinach, thawes and squeezed
6 medium potatoes, peeled and shredded (I used the processor grater)
3 eggs
1/4 c. butter melted
1 t. salt
1/4 t. freshly grated pepper
2 T. onions, chopped
2 T. fresh Italian parsley
1 T. fresh dill (1/2 t. dill weed)
4 oz. feta cheese
1/2 c. grated parmesan

Mix potatoes with the eggs, melted butter, salt, pepper, onion, parsley and dill. Turn half of the mixture into a buttered 2 quart casserole. Mix spinach and feta, layer over the potatoes. Top with remaining potato mixture. Cover and bake for 30 minutes. Remove cover, spinkle with parmesan and bake 30 minutes longer.

Lemon Pesto Pasta

Bob is a pasta nut!! One week I tried to get him good, pasta for every meal, lunch and dinner. . . He thought he'd gone to heaven!!

1 (16 oz.) package cooked fettuccine kept hot
1/3 c. olive oil
1/4 c. capers, drained
1/4 c. white vermouth
1/2 c. prepared pesto
2 cloves garlic, minced
1/2 c. sliced black olives
1 T. lemon juice
1/2 c. cottage cheese
Salt and freshly ground pepper to taste
Freshly grated parmesan cheese (1/2-2/3 C.)

In a small saucepan over medium-high heat, heat olive oil, capers, vermouth, pesto, and garlic 1 minute; stir in black olives, lemon juice, and cottage cheese. Pour over pasta and toss to coat. Add parmesan cheese and toss lightly.
Serves 4 as a main dish, 6-8 as a side dish.

Low Fat Pasta Alfredo

Adapted from In the Kitchen with Rosie, page 63.

8 oz. dried spaghetti or fettucini, cooked and hot
1/2c. white vermouth
1/3 c. shallots or scallions, chopped
3 cloves garlic, minced
1 c. low fat buttermilk
1 T. cornstarch in 2T. water, combined
1/3 c. freshly grated parmesan cheese
1 t. dried oregano
3T. fresh basil (1T. dried)
1/8 t. freshly ground pepper
1 t. hot sauce
2 T. fresh chopped parsley

Cook wine, onion and garlic until reduced by half. Over low heat add buttermilk and cornstarch. When thick add cheese and herbs. Combine hot pasta and sauce.

Velvetta Noodles with Poppy Seeds

A quick, easy dish that just looks a bit different than macaroni and cheese. Original.

8 oz. wide egg noodles, cooked according to package
1/2 lb. velvetta cheese
1/3 c. milk
1 HT. poppy seeds (HT is heaping tablespoon)

Melt velvetta in milk in the top of a double boiler. When ready to serve, toss in noodles. Cover and heat until hot. Stir in poppy seeds. Serves 4.

This is how we make Macaroni and Cheese, too. No baking here. And if it starts to get too gummy, stir in some water 1/4 c. at a time.

Noodles Romanoff

I've had this recipe too long to know from whence it came.

Serves 4-6.

1/2 lb. medium egg noodles, cooked and drained
1 c. cottage cheese
1 c. sour cream
2 T. minced onion (and/or 1/2 T. minced garlic)
1 T. worcestershire sauce
1/4 t. tabasco
1/2 c. sliced ripe olives
Salt and pepper
1/2 c. freshly grated parmesan cheese (or more)

Mix together cottage cheese, sour cream, onion, worcestershire, tabasco and olives. Season with salt and pepper to taste. Combine with noodles and place in a greased baking dish. Sprinkle with parmesan. Bake uncovered at 350* for 25-30 minutes (until heated).

Chinese Fried Noodles

Original

3 c. previously cooked noodles, refrigerated
1 egg well beaten
2-3 T. minced scallions (saving the green parts for garnish)
oil for frying (1 1/2 - 2 T.)
    with 2-3 drops sesame oil added
Sauce: 2 T. soy sauce
           1 T. sherry
            a couple grinds of pepper

If noodles are sticking together, toss with a little water to separate. Heat skillet, add oils and stir-fry onion (1-2 minutes). Add egg to skillet and scramble. Add noodles and stir until hot. Add sauce and stir until absorbed. Garnish with chopped scallion greens.

Experiment! When you add the egg, try adding any or all of the following: cooked salad shrimp, ham, peas, cooked bacon, cooked snow peas, cooked mushrooms.

Lilley Mashed Potato Casserole

We (oops, I must say Bob- the kids wouldn't eat mine) always made a big pot of mashed potatoes once a week. The first night it was mashed potatoes. The second time they became this recipe. The third serving was fried cakes.

To serve 4:
3 C. mashed potatoes
1-2 scallions chopped
Mix together. Place in 8x8 dish. Can either be baked for 1/2 hour, or microwaved until scallions are soft.
Top with velvetta or American cheese slices. Heat to melt cheese.

New Potatoes with Chives

When Spring arrives, so do the chives!

2-3 new potatoes per person, 1/2'd or 1/4'd depending on size
Boil 15 minutes.
Drench in butter and generously add chopped fresh chives, and freshly ground pepper.

We sometimes add some fresh chopped parsley, too.

Spinach Stuffed Pasta Shells

A great little book Eat Two: Freeze Two (page 110) made this a staple in our freezer!

16 jumbo shells, cooked 18 minutes
10 oz. chopped spinach, thawed
2 beaten eggs
1 c. ricotta cheese (I usually use cottage cheese since it is more moist)
1 c. mozzarella cheese, grated
1 c. cheddar cheese, grated
1/2 c. freshly grated parmesan cheese, reserve half for topping

Tomatoey Sauce:
1/3 c. chopped onion
1 minced clove of garlic
1 T. butter
14 1/2 oz. Italian tomatoes, undrained
2 T. tomato paste
1/4 t. sugar

Combine spinach, eggs, and cheeses. Spoon about 3T. into each shell. Place 4 shells in each of four individual dishes. Top each with sauce and a sprinkling of parmesan.

Eat Two: Cover with foil and bake at 350* for 20-25 minutes.

Freeze Two: Bake frozen, covered at 375* for about an hour.

We freeze the shells on a cookie sheet and then store in a plastic freezer bag, to use as a side dish.

Mushroom Seasoned Rice

1 c. brown rice
1/2 c. butter
1 c. condensed beef broth
1/2 soup can of water
4 oz. mushrooms, sliced

Brown rice in melted butter. In a 1-1/2 quart casserole, combine rice and butter with the broth and water. Cover and bake at 375* for 1 1/4 hour. Stir in mushrooms and bake 15 minutes.
Serves 6.

Fried Rice with Shrimp

This is adapted from the little book we bought in Taipei, Taiwan in 1970: The Fine Art of Chinese Cooking, page 176.

6 c. cold cooked rice
1/2 c. chopped onion
1/2 lb. fresh shrimp, shelled and coarsely chopped
2 eggs well beaten
2 T. cold water to loosen rice

Sauce:
4 T. soy sauce
2 T. sherry
1/3 t. salt
1/8 t. freshly ground pepper
chopped scallion greens to sprinkle on top

Add 2T. cold water to rice and loosen the grains as much as possible. Mix eggs and shrimp in a bowl. Heat frying pan on a high flame; add oil and heat thoroughly. Fry onion to a light brown. Add shrimp and eggs and cook for 2 minutes, stirring constantly. Add rice and cook for 2 minutes, stirring constantly. Add sauce. Stir constantly until all ingredients are thoroughly mixed. Sprinkle scallion greens on top. Serves 4-6.

For quick, or one person at a time meals, I have used frozen salad shrimp, thawed.

You can be as creative as you want with fried rice, by adding any chopped leftover - ham, peas, chicken, asparagus, are some of our favorites.

Sliced Red Skins Vinaigrette

A summer recipe, dried herbs just don't make it. From Bon Appetit, October 1982, page 18.

2 lb. small red skin potatoes
1/2 c. fresh parsley
1/4 c. fresh snipped chives
3/4 c. safflower oil ( I use a 1/3 c.)
11/4c. red wine vinegar (I use 1/3 c.)
2 t. dry mustard
1 t. salt
freshly ground pepper

Put potatoes in a large pan and add water to cover. Bring to a simmer over med-high heat. Reduce heat and cook until pierced through with a fork (10-15 minutes). Drain and cool with cold water, 12 minutes, drain.
In food processor with steel knife: combine parsley and chives to mince Add oil, vinegar. seasonings and blend 3 seconds. Leave vinaigrette in work bowl, change blades..
In food processor with medium slicer: slice potatoes (light pressure) into vinaigrette. (Oil blades if potatoes stick. Invert mix into serving bowl. Toss gently. Serve at room temperature.
Serves 8.

Very good with a simply grilled meat.

Lilley Potato Salad

OK, so I finally figured out how to cook the potatoes. We like ours mustardy.

4 c. peeled, cubed, raw potatoes
2/3-1 c. celery, sliced diagonally
1/3-1/2 c. onion, chopped (6 scallions, chopped)
3 hard boiled eggs, chopped
3 large radishes, chopped
mayonnaise and mustard (yellow or dijon, depending on the meal), mixed to your taste
(like 1 1/2 c. mayonnaise and 1/2c. yellow mustard)

Bring a large pan of water to a boil. Add potatoes and cook 10-12 minutes. Drain and steam (if cooked enough, rinse to cool.) Add celery, onion, radish, and toss. Toss with egg and mayonnaise-mustard sauce.

Light and Creamy Scalloped Potatoes

5 medium potatoes (4c.) peeled and thinly sliced
2 T. flour
1 1/4 c. milk
1 t. salt
1/2 t. freshly ground pepper
1 T. minced garlic
1 c. yogurt
1/2 c. chopped onion
1/4 t. baking soda
Chives and /or parsley

In a jar shake flour and milk until blended. Heat, stirring until thick and bubbly. Remove from heat and stir in onion, baking soda, salt, pepper, garlic, and yogurt. Toss potatoes with sauce. Bake in a buttered 2-3qt. dish covered, for 1 hour at 350*. Remove cover and cook 15 minutes. Let stand 5-10 minutes. Garnish with chive and/or parsley.
Serves 5-6.

Roasted Red New Potatoes with Lemon

From Bon Appetit, December 1989, page 74.

3 lb. small red new potatoes, 1/4'd
salt and pepper
1/2 stick butter
1/4 c. olive oil
6 T. lemon juice
1 1/2 T. fresh thyme (2 t. dried)
1 T. lemon zest
3 T. parsley

Butter Casserole. Add Potatoes. Season with salt and pepper. Melt butter with oil, add lemon. Toss with potatoes. Sprinkle with thyme. Bake 1 hour. Toss in lemon peel. Cook until golden (about 15 minutes). Sprinkle with parsley.
Serves 6.

Potato Salad Roll

When we were first married, everyone knew how to cook the potatoes for Potato Salad, everyone but me. So I found this in some magazine, 30 years ago. It is very attractive and earned me a local reputation as a creative cook. (If they only knew I couldn't cook the potatoes like they did!) Since then I spent an afternoon cooking potatoes; peeled, unpeeled, whole, cubed, etc. and finally got my own way to cook potatoes for regular potato salad. Try this!

1 1/2 lb. Potatoes, cooked and mashed (with no liquid)
1/2 c. mayonnaise
1 t. salt
1/2 t. paprika
1/2 c. diced celery
3 hard boiled eggs, chopped
2 T. onion, chopped (or 1 scallion)

Chill above mixture. On waxed paper pat down to a 12x9x1/2" rectangle.

Combine:
1 c. cottage cheese
2 T. mayonnaise
2 T. green pepper, finely chopped
2 T. pimento, diced

Spread atop potato to within 1" of the edges. Roll up (by lifting waxed paper) from the 9" edge. Chill.

Garnish with parsley sprigs and hard boiled egg slices.

Potatoes Dauphenoise

Wonderful. Okay, so there is cream and cheese, it's a splurge for company once in awhile.

2 1l. baking potatoes, peeled and sliced 1/8"
2 c. milk
1 1/2 c. heavy cream
2 cloves garlic, minced
3/4 t. salt
1/2 t. freshly ground white pepper
1 c. shredded swiss cheese

Butter a shallow 12" baking dish. Put all but cheese in a large saucepan and bring to a boil, stirring so as not to scorch. Pour into prepared dish. Sprinkle with cheese. Bake on a cookie sheet (for spill overs) at 400* for 1 hour, or until brown. Cool 5-20 minutes.