1. Slow Cooker Potatoes Au Gratin by Kim Ingredients: potatoes, raw, skin butter, without salt wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black spices, pepper, black milk, fluid, 1% fat, without added vitamin a and vitamin d cheese, cheddar cheese, cheddar cheese, parmesan, hard Directions: Boil potatoes over medium heat, uncovered for about 10 minutes (until partially done, still firm in center). Drain and rinse potatoes in cold water and set aside. In a large saucepan, melt butter over medium heat. Stir in flour, salt, and pepper. Slowly add milk and stir contantly until sauce starts to thicken. Add in cheese one bag at a time, stirring constantly until cheese is melted. Spray inside of slow cooker with nonstick spray. Place a layer of potatoes along the bottom of the slow cooker. Cover with a layer of cheese sauce. Add your next layer of potatoes, followed by cheese sauce and continue in this fashion. End with a layer of cheese sauce. Place in slow cooker set on 'high' for 2-3 hours. Potatoes will be tender when ready. Source Archive
2. Cabbage And Potato Rissoles (Rolls) Recipe Ingredients: potatoes, raw, skin cabbage, raw egg substitute, powder oil, olive, salad or cooking Directions: Mix potatoes and cabbage, egg, cheese and nutmeg, salt and pepper in large bowl. Divide the mix and shape into 8 small sausage shapes. Refrigeratefor 1 hour. Dredge rissoles in flour, shaking off the excess. Heat 1/2" oil in frying pan till warm. Carefully slide rissoles into oil and fry on each side 3 min or possibly till golden brown and crisp. Remove from pan and drain on paper towel. Serve warm. Source Archive
3. Zesty Mashed Potatoes Ingredients: potatoes, raw, skin soymilk, original and vanilla, unfortified horseradish, prepared oil, canola Directions: Place potatoes in large pot, and cover with salted cold water. Bring to boil, reduce heat to medium low, and simmer 18 minutes, or until tender. Just before potatoes are done, bring soymilk just to a simmer in small saucepan over medium heat. Drain potatoes well in a colander, then return to pot along with 3/4 cup soymilk, horseradish, if using, and oil. Mash with potato masher until combined well. Season with salt and pepper, and add remaining soymilk, if necessary. Serve immediately. Source Archive
4. Mother's Sticky Roasted Chicken (Cajun) Ingredients: salt, table spices, paprika spices, pepper, red or cayenne spices, onion powder spices, thyme, dried spices, pepper, black spices, garlic powder spices, pepper, black chicken, broiler or fryers, breast, skinless, boneless, meat only, raw onions, raw Directions: Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days. When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp. Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes. Source Archive
5. Roasted Sweet Potatoes with Cinnamon Pecan Crunch Ingredients: sugars, brown orange juice, raw vanilla extract spices, cinnamon, ground spices, ginger, ground salt, table sweet potato, raw, unprepared cranberries, dried, sweetened butter, without salt wheat flour, white, all-purpose, unenriched nuts, pecans Directions: Preheat oven to 400 degrees F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned. Source Archive
6. Perfect Mashed Potatoes Ingredients: potatoes, raw, skin milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt Directions: Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally. Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Season with salt. Source Archive
7. Kale with Sweet Potatoes and Pecans Ingredients: oil, olive, salad or cooking spices, ginger, ground sweet potato, raw, unprepared spices, cinnamon, ground beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water, kale, raw salt, table raisins, seeded syrup, maple, canadian nuts, pecans Directions: Heat the oil in a large saute pan over medium heat, then add the ginger and saute for 30 seconds, just until aromatic. Add the sweet potato, cinnamon, and broth and saute for about 1 minute. Add the kale, salt, and raisins and saute until the kale is a darker shade of green and the sweet potatoes are tender, about 5 minutes. Stir in the maple syrup, then do a FASS check and add another pinch of salt if desired. Serve garnished with the ground pecans. The ground pecans have the same texture as a sprinkling of finely grated cheese. If youd like something more crunchy, place 1/4 cup of pecans on a baking sheet and toast at 350F for 7 to 10 minutes, until aromatic and slightly browned. Chop coarsely before sprinkling on this beautiful dish. Store in a covered container in the refrigerator for 5 days. (per serving) Calories: 160 Total Fat: 10.1g (1.3g saturated, 6.6g monounsaturated) Carbohydrates: 17g Protein: 3g Fiber: 3g Sodium: 200mg Kale is like a twenty-four-hour pharmacy unto itself. It possesses a variety of phytochemicals that attack different cancers. In one large study, women who ate diets rich in kaempferol (found in kale and other green vegetables such as broccoli, leeks, and spinach) were 40 percent less likely to develop ovarian cancer. Kale has similar effects on the development of bladder and breast cancers. Kale is also rich in numerous antioxidants that promote immune system wellness. Source Archive
8. Baby Herb Potatoes Ingredients: potatoes, raw, skin oil, olive, salad or cooking spices, basil, dried spices, rosemary, dried spices, oregano, dried spices, garlic powder Directions: Cover the potatoes in water and boil until tender, about 20 minutes. While the potatoes are boiling add the olive oil, garlic and herbs to a large sauce pan and put on a low heat. When potatoes are tender, drain and dry them. Rinse with cool water and then halve the potatoes. Add the potatoes to the oil mixture and raise the temperature to a medium heat. Cook the potatoes until the begin to brown (about 10 minutes). Be careful not to let the potatoes stick to your pan. Remove from heat and transfer potatoes into serving bowl and season with salt and pepper. Source Archive
9. Salisbury Steak Ingredients: beef, grass-fed, ground, raw onions, raw sauce, worcestershire la flor, steak seasoning, mushrooms, white, raw butter, without salt wheat flour, white, all-purpose, unenriched soup, beef broth or bouillon canned, ready-to-serve Directions: MIx the ground beef, onions, Worcestershire Sauce, and seasonings together in a bowl. Make patties. In a hot skillet sear ad cook the patties until almost done. Take patties out of skillet and put on a plate and wrap them in foil -- the foil and heat trapped will continue cooking the burgers. put the butter in the skillet with the pan drippings, and throw in your mushrooms. Once the mushrooms are browned add the flour and cook until all the flour is incorporated into the butter. Add the can of beef broth and stir, cook until thickened -- add the burgers back into the skillet/ or pour gravy over them. Can serve over brown rice/ mashed potatoes/ noodles. Source Archive
10. Oven Baked Seafood Chowder #5FIX Ingredients: potatoes, raw, skin crustaceans, crab, alaska king, imitation, made from surimi garlic chili sauce, milk, buttermilk, fluid, cultured, lowfat Directions: Place oven rack in center position and preheat oven to 400 degrees. Mix potatoes and Alfredo sauce in a 3 quart oven safe casserole dish, then spread them evenly on the bottom on dish. Bake 20 minutes. Stir potatoes carefully with spatula without breaking. Fold seafood flakes in with potatoes. Pour buttermilk on top. Bake 15 additional minutes (20 in mountains) stirring gently occasionally. Source Archive
11. Simply Scalloped Potatoes #SP5 Ingredients: potatoes, raw, skin cream, fluid, heavy whipping salt, table soup, chicken broth or bouillon, dry cheese, cheddar Directions: Arrange layer over potatoes in greased casserole dish. Sprinkle with salt. Repeat layering, ending in potatoes. Mix cream and broth, pour over potatoes. Sprinkle cheese over top and cover dish with foil. Preheat oven to 400 degrees and bake for 30 minutes. Remove foil and continue baking for another 10 minutes. Source Archive
12. Columbian Gone in a Flash Potato and Cheese Bread for ABM Ingredients: leavening agents, yeast, baker's, active dry wheat flours, bread, unenriched potatoes, raw, skin onions, raw cheese, parmesan, hard parsley, fresh spices, cumin seed spices, oregano, dried salt, table water, bottled, generic tomatoes, red, ripe, raw, year round average Directions: Add all ingredients except the tomato in the order recommended by your bread machine manual. Process on the bread cycle directed by the manual. At the beeper (or at the end of the first kneading in the Panasonic, national, and Sanyo), add the tomato. Source Archive