Baked Potatoessssssssss.....Etc...!
Ok, we had a BBQ for Father's Day yesterday (Saturday) and we have tons of baked potatoes!. What can I make with them!?
also, since I don't wanna waste points; what can I make with leftover boneless BBQ ribs!?!?!?!?!?!?!?!?Www@FoodAQ@Com
also, since I don't wanna waste points; what can I make with leftover boneless BBQ ribs!?!?!?!?!?!?!?!?Www@FoodAQ@Com
Answers:
-Pan fry with another left overs like the boneless BBQ ribs
-Fry up!.
put Sour cream, Salsa, cheese, chilli sauce
-Shepherd's Pie
2 tablespoons olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 medium eggplant, cut into 2 cm cubes
150g mushrooms, sliced thickly
1 teaspoon crushed chilli flakes
1? teaspoon mixed dried herbs
sea salt and black pepper
700g lean beef mince
2 tablespoon tomato paste
? cup (60 mls) red wine
2 x 425g tins crushed tomatoes
splash Worcestershire sauce
? cup torn fresh basil leaves
2 teaspoon fresh rosemary leaves
900g potatoes, peeled and cubed
50-70g butter, cubed
? cup (125 mls milk)
? cup parmesan cheese, grated
In a large heavy based pan heat the olive oil and add the onion and eggplant!. Cook for 3 minutes until browned!. Stir in the garlic, mushrooms, chilli flakes, dried herbs and season!. Fry until all the vegetables are soft!.
Add the mince and fry for 3–4 minutes until browned!. Stir in the tomato paste and pour in the red wine!. Simmer for a couple of minutes then add the tomatoes and Worcestershire sauce!. Cook for 45–50 minutes over a low heat until sauce is rich and thick!. Stir in the basil and rosemary!.
Preheat the oven to 200°C!.
Bring a medium pot of water to the boil and cook the potatoes until tender!. Drain, and return to the pan with the butter!. Mash potato or push through a ricer!. Mash with the milk until smooth!. Stir through the parmesan and season well!.
Spoon the mince mixture into a large ceramic dish and spread the potato evenly over the top!. Place in the oven for 25–30 mins or until potato is golden!.
-Potato and bacon gratin
1 tbsp sunflower oil
150 gm bacon, thinly sliced widthways
2 onions, thinly sliced
1!.5 kg kennebec potatoes
2 eggs, separated, plus 1 egg yolk
250 ml (1 cup) pouring cream (35% milk fat)
100 gm unsalted butter, coarsely chopped
1 Heat sunflower oil in a heavy-based frying pan over medium heat, add bacon and sauté until golden (about 5 minutes)!. Using a slotted spoon, transfer bacon to an absorbent paper-lined plate!. Reduce heat to low, add onion to pan and sauté until caramelised (about 15 minutes)!. Set aside!.
2 Peel potatoes and coarsely grate!. Place in a colander and wash in several changes of water!. Place in a clean tea towel and squeeze dry!.
3 Preheat oven to 200C!. Lightly whisk yolks and combine with potato, bacon, onion and cream in a large bowl and season to taste with sea salt and freshly ground black pepper!.
4 Whisk eggwhites to firm peaks, then gently fold through potato mixture!. Spoon mixture into a well greased 2 litre-capacity baking dish and scatter over butter!. Bake until golden (about 50-60 minutes) and serve immediately
Good luckWww@FoodAQ@Com
-Fry up!.
put Sour cream, Salsa, cheese, chilli sauce
-Shepherd's Pie
2 tablespoons olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 medium eggplant, cut into 2 cm cubes
150g mushrooms, sliced thickly
1 teaspoon crushed chilli flakes
1? teaspoon mixed dried herbs
sea salt and black pepper
700g lean beef mince
2 tablespoon tomato paste
? cup (60 mls) red wine
2 x 425g tins crushed tomatoes
splash Worcestershire sauce
? cup torn fresh basil leaves
2 teaspoon fresh rosemary leaves
900g potatoes, peeled and cubed
50-70g butter, cubed
? cup (125 mls milk)
? cup parmesan cheese, grated
In a large heavy based pan heat the olive oil and add the onion and eggplant!. Cook for 3 minutes until browned!. Stir in the garlic, mushrooms, chilli flakes, dried herbs and season!. Fry until all the vegetables are soft!.
Add the mince and fry for 3–4 minutes until browned!. Stir in the tomato paste and pour in the red wine!. Simmer for a couple of minutes then add the tomatoes and Worcestershire sauce!. Cook for 45–50 minutes over a low heat until sauce is rich and thick!. Stir in the basil and rosemary!.
Preheat the oven to 200°C!.
Bring a medium pot of water to the boil and cook the potatoes until tender!. Drain, and return to the pan with the butter!. Mash potato or push through a ricer!. Mash with the milk until smooth!. Stir through the parmesan and season well!.
Spoon the mince mixture into a large ceramic dish and spread the potato evenly over the top!. Place in the oven for 25–30 mins or until potato is golden!.
-Potato and bacon gratin
1 tbsp sunflower oil
150 gm bacon, thinly sliced widthways
2 onions, thinly sliced
1!.5 kg kennebec potatoes
2 eggs, separated, plus 1 egg yolk
250 ml (1 cup) pouring cream (35% milk fat)
100 gm unsalted butter, coarsely chopped
1 Heat sunflower oil in a heavy-based frying pan over medium heat, add bacon and sauté until golden (about 5 minutes)!. Using a slotted spoon, transfer bacon to an absorbent paper-lined plate!. Reduce heat to low, add onion to pan and sauté until caramelised (about 15 minutes)!. Set aside!.
2 Peel potatoes and coarsely grate!. Place in a colander and wash in several changes of water!. Place in a clean tea towel and squeeze dry!.
3 Preheat oven to 200C!. Lightly whisk yolks and combine with potato, bacon, onion and cream in a large bowl and season to taste with sea salt and freshly ground black pepper!.
4 Whisk eggwhites to firm peaks, then gently fold through potato mixture!. Spoon mixture into a well greased 2 litre-capacity baking dish and scatter over butter!. Bake until golden (about 50-60 minutes) and serve immediately
Good luckWww@FoodAQ@Com
As for the potatoes, there's no doubt the best is "twice baked potatoes"
For six large baked potatoes:
Cut the potatoes in half lenthwise and carefully scoop the potato out of the skins and save the skins!. In a large mixing bowl mash the potatoes with a fork or I prefer to use a potato ricer if you have one!. To this add 1/2 cup finely grated swiss or mozzarella cheese, 1/2 stick butter, three egg yolks (save the egg white for later) 1 tsp!. salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 cup half and half or whole milk!. Mix well!. Now in a mixing bowl beat the egg whites with an electric mixer on high until they fluff up to a cool whip consistency!. Carefully fold the egg whites into the mashed potatoes being careful not to mix to much (just until mixed throughout)!. Spoon the mashed potatoes back into the empty skins, don't be shy here the skins should be overflowing! Top them with a little paprika and parmesan cheese and bake in a 350 F oven on middle rack for 30 minutes!. Remove and serve immediatly!. Mmm Mmm good!.
Hint: you can also use this recipe for glorious mashed potatoes, just pitch the skins!. These mashed potatoes are so light and yummy!.
As for the leftover boneless ribs, two words: Sloppy Joe's
Either pull rib meat apart with a fork or lightly blend in a food processor!. Heat in a sauce pan and add more barbeque sauce for consistency!. If you like you can add chopped onion and green pepper for more taste!. Cook until hot or the onion and green pepper has softened!. Serve on hamburger or hot dog buns!.
What a great leftover meal, happy cooking!Www@FoodAQ@Com
For six large baked potatoes:
Cut the potatoes in half lenthwise and carefully scoop the potato out of the skins and save the skins!. In a large mixing bowl mash the potatoes with a fork or I prefer to use a potato ricer if you have one!. To this add 1/2 cup finely grated swiss or mozzarella cheese, 1/2 stick butter, three egg yolks (save the egg white for later) 1 tsp!. salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 cup half and half or whole milk!. Mix well!. Now in a mixing bowl beat the egg whites with an electric mixer on high until they fluff up to a cool whip consistency!. Carefully fold the egg whites into the mashed potatoes being careful not to mix to much (just until mixed throughout)!. Spoon the mashed potatoes back into the empty skins, don't be shy here the skins should be overflowing! Top them with a little paprika and parmesan cheese and bake in a 350 F oven on middle rack for 30 minutes!. Remove and serve immediatly!. Mmm Mmm good!.
Hint: you can also use this recipe for glorious mashed potatoes, just pitch the skins!. These mashed potatoes are so light and yummy!.
As for the leftover boneless ribs, two words: Sloppy Joe's
Either pull rib meat apart with a fork or lightly blend in a food processor!. Heat in a sauce pan and add more barbeque sauce for consistency!. If you like you can add chopped onion and green pepper for more taste!. Cook until hot or the onion and green pepper has softened!. Serve on hamburger or hot dog buns!.
What a great leftover meal, happy cooking!Www@FoodAQ@Com
Make Cajun seasoning: mix together cayenne pepper, garlic powder, onion powder, oregano, paprika, salt, pepper, and thyme!. Top potato with butter and/or sour cream, and sprinkle on the cajun seasoning and a pinch more spice!.
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Baked Potato Salad
Using a fork or potato masher, lightly mash the potatoes as if you were going to make lumpy mashed potatoes!.
Peel the onion, and finely dice!. Since this potato salad texture is much smoother than most, there should be no big chunks of any of the vegetables!.
Clean and finely dice the celery and green pepper!. Chop the pickle into small pieces, as well!.
Add all the diced vegetables to the mashed potato mixture, and blend them together with the fork or spoon!. Add 1/4 teaspoon of salt and pepper!. Add a teaspoon of fresh, fine chopped dill, or 1/2 teaspoon of dried dill weed!. Add 1/2 teaspoon of mustard!.
The moisture content of the potatoes varies by location and season, so no specific amount of mayonnaise is suggested!. Start by adding 1/3 cup, stirring it in, until your desired taste and texture has been reached!. Chill before serving!.
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Mashed Potatoes with Fried Mushroom, Bacon, and Onion
5 slices bacon
1 tablespoon vegetable oil
6 medium mushrooms, sliced
1 medium onion, sliced
2 tablespoons butter
2 tablespoons ranch dressing
And about 6 potatoes
place the bacon slices in a large skillet over medium heat, and cook until crisp!. Remove to paper towels!.
Wipe out the skillet, return to stove, and pour in vegetable oil!. Stir in mushrooms and onion, and cook until onion is soft and translucent!.
Place potatoes in a large bowl!. Mash in butter and ranch dressing!. With a potato masher or electric mixer, continue to mash until the potatoes are smooth!. Stir in the mushrooms, onions, and crumbled bacon!.
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Baked Potato Bites
4 red potatoes
1/3 cup extra virgin olive oil
Salt
1/2 pound bacon
1/3 cup sour cream
1/3 cup cream cheese
1 tablespoon finely chopped chives
Preheat you oven to 375!.
Cook the bacon until crisp; crumble and set aside!.
In a medium bowl, stir together the sour cream and cream cheese until smooth!.
Top each potato slice with a bit of the sour cream mixture, some bacon bits, and chives!. Serve warm!.
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Baked Potato Soup
2 1/2 lbs!. baby red potatoes, quartered and halved into large pieces
1/2 lb!. raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tbsp!. chicken base
1 tsp!. salt
1 tsp!. black pepper
3/4 cup (1 1/2 sticks) butter
3/4 cup flour
1/4 bunch parsley, chopped
1 cup whipping cream
Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish
In saucepan, sautee bacon, onions and celery over medium until bacon is slightly crisp and celery is tender!. Drain grease and place mixture in large pot!. Set saucepan aside!.
Add milk, water, chicken base and seasonings to large pot!. Heat over medium but do not allow to boil!.
In saucepan melt butter!. Add flour, stirring constantly to make a roux!. Allow to bubble about 1 minute, stirring constantly to keep roux smooth!. Add roux to soup base, again stirring constantly!. Continue to cook until thick and creamy!.
Stir in potatoes, parsley and cream!. Allow to cook on low about 10 minutes!. Garnish with cheese, bacon bits and green onions!.Www@FoodAQ@Com
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Baked Potato Salad
Using a fork or potato masher, lightly mash the potatoes as if you were going to make lumpy mashed potatoes!.
Peel the onion, and finely dice!. Since this potato salad texture is much smoother than most, there should be no big chunks of any of the vegetables!.
Clean and finely dice the celery and green pepper!. Chop the pickle into small pieces, as well!.
Add all the diced vegetables to the mashed potato mixture, and blend them together with the fork or spoon!. Add 1/4 teaspoon of salt and pepper!. Add a teaspoon of fresh, fine chopped dill, or 1/2 teaspoon of dried dill weed!. Add 1/2 teaspoon of mustard!.
The moisture content of the potatoes varies by location and season, so no specific amount of mayonnaise is suggested!. Start by adding 1/3 cup, stirring it in, until your desired taste and texture has been reached!. Chill before serving!.
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Mashed Potatoes with Fried Mushroom, Bacon, and Onion
5 slices bacon
1 tablespoon vegetable oil
6 medium mushrooms, sliced
1 medium onion, sliced
2 tablespoons butter
2 tablespoons ranch dressing
And about 6 potatoes
place the bacon slices in a large skillet over medium heat, and cook until crisp!. Remove to paper towels!.
Wipe out the skillet, return to stove, and pour in vegetable oil!. Stir in mushrooms and onion, and cook until onion is soft and translucent!.
Place potatoes in a large bowl!. Mash in butter and ranch dressing!. With a potato masher or electric mixer, continue to mash until the potatoes are smooth!. Stir in the mushrooms, onions, and crumbled bacon!.
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Baked Potato Bites
4 red potatoes
1/3 cup extra virgin olive oil
Salt
1/2 pound bacon
1/3 cup sour cream
1/3 cup cream cheese
1 tablespoon finely chopped chives
Preheat you oven to 375!.
Cook the bacon until crisp; crumble and set aside!.
In a medium bowl, stir together the sour cream and cream cheese until smooth!.
Top each potato slice with a bit of the sour cream mixture, some bacon bits, and chives!. Serve warm!.
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Baked Potato Soup
2 1/2 lbs!. baby red potatoes, quartered and halved into large pieces
1/2 lb!. raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tbsp!. chicken base
1 tsp!. salt
1 tsp!. black pepper
3/4 cup (1 1/2 sticks) butter
3/4 cup flour
1/4 bunch parsley, chopped
1 cup whipping cream
Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish
In saucepan, sautee bacon, onions and celery over medium until bacon is slightly crisp and celery is tender!. Drain grease and place mixture in large pot!. Set saucepan aside!.
Add milk, water, chicken base and seasonings to large pot!. Heat over medium but do not allow to boil!.
In saucepan melt butter!. Add flour, stirring constantly to make a roux!. Allow to bubble about 1 minute, stirring constantly to keep roux smooth!. Add roux to soup base, again stirring constantly!. Continue to cook until thick and creamy!.
Stir in potatoes, parsley and cream!. Allow to cook on low about 10 minutes!. Garnish with cheese, bacon bits and green onions!.Www@FoodAQ@Com
mash the potatoes to make this:
Creamy Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size!. Place in a large saucepan and cover with water!. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil!. Cook until potatoes fall apart when poked with a fork!.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering!. Remove from heat and set aside!.
Remove the potatoes from the heat and drain off the water!. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine!. Let stand for 5 minutes so that mixture thickens and then serve!.
For the ribs you can make them into sandwiches and put some swiss cheese over it!. so good!.Www@FoodAQ@Com
Creamy Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size!. Place in a large saucepan and cover with water!. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil!. Cook until potatoes fall apart when poked with a fork!.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering!. Remove from heat and set aside!.
Remove the potatoes from the heat and drain off the water!. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine!. Let stand for 5 minutes so that mixture thickens and then serve!.
For the ribs you can make them into sandwiches and put some swiss cheese over it!. so good!.Www@FoodAQ@Com
you can cut them up and put them in eggs, casseroles, quiches, make a rib and potato hash, double stuffed potatoes (you could even stick some ribs in the double stuffing), potato skins, potato salad!.!.!.!.!.!.!.!.
you can use the ribs in casseroles, make sandwiches (even play on hot italian beef or philly cheesesteaks), stir fry, chili, burritoes, or just pig out on them in the middle of the night!Www@FoodAQ@Com
you can use the ribs in casseroles, make sandwiches (even play on hot italian beef or philly cheesesteaks), stir fry, chili, burritoes, or just pig out on them in the middle of the night!Www@FoodAQ@Com
potatoes: hashbrowns, or grate them like shredded cheese and add some to a round saute pan ( saute in butter ) then let it get kinda crispy on the bottom and golden, add seasonings and cheese/chives/ bacon bits or whatever then top with more shredded taters and flip it onto a plate then back in the pan so the other side can cook and crisp!. it easy and really good, then you can just slice them into pieces and serve with whatever!. also cube or slice them up and fry them then season them!. like french fries i suppose!.
bbq: ok im stumped on this one!. thats sad cuz im a chef!. Check out foodnetwork!.com!. there are thousands of recipes that can help you out!.Www@FoodAQ@Com
bbq: ok im stumped on this one!. thats sad cuz im a chef!. Check out foodnetwork!.com!. there are thousands of recipes that can help you out!.Www@FoodAQ@Com
You can shred the potatoes (don't bother peeling them) and make hashbrowns - use a good bit of oil and a fairly high heat!.
For the leftover ribs, you can shred the meat with 2 forks, mix in some BBQ sauce, heat it gently and you've got pork 'cue!. Serve on leftover hamburger buns!.Www@FoodAQ@Com
For the leftover ribs, you can shred the meat with 2 forks, mix in some BBQ sauce, heat it gently and you've got pork 'cue!. Serve on leftover hamburger buns!.Www@FoodAQ@Com
Baked potatoes make either homefries or cut potatoes in a broth with some onion and celery and make soup out of them!.Www@FoodAQ@Com
Twice baked potatoesWww@FoodAQ@Com
Cold ribs and potato salad as a midnight snack-- great! Try making different sauces!.Www@FoodAQ@Com