What can I make with potatoes, onions, ...?!
What can I make with potatoes, onions, ...?
Cheddar cheese soup...
I also have other fresh veggies, other condensed soups, herbs and spices, and all the basic kitchen ingredients. Can you give me a recipe using some or all of these things please. Thanks.
Answers:
Here are some simple things I have thought of, with the ingredients provided-
Cheesy baked potato- Bake or mic the potato as normal. Meanwhile, dice up some onion, and saute it in a small sauce pan with a little butter. Then add in the cheese soup mix, and heat it all up. When the potato is done, and the soup and onion mix is heated well, split the potato length-wise down the middle, and pour in some of the cheese-onion mix. Sprinkle with salt and pepper, and if you have it, some sour cream or bacon bits.
You could also make a scalloped potatoes dish, by slicing the potatoes and onions and frying them up in oil. Then add the cheese soup and some spices. Reduce heat, cover, and simmer for a while, until it thickens up.
Also consider spicing up a bowl of condensed soup. Make the soup in a sauce pan, as usual, and then add in some adornments, so to speak. If you have some chicken noodle or cream of chicken, you could add in a little onion, and then some spices. Simmer for a while, to better enhance the flavor.
May I also suggest about making your own soup? If you have any cans of stock or bouillon mix. You could try a nice vegetable medley soup, made with chicken, beef, or veggie stock, and then the veggies that you have on hand. Add in some herbs, cook well, and voila, homemade soup!
I hope this has given you some ideas!
Three Onion Potato Casserole Recipe courtesy Rosalie Rubaum
Show: Calling All Cooks
Episode: Polly's Thanksgiving Carry-Over
2 large packages Hashbrown Potato patties (8) defrosted and broken apart in large mixing bowl
1 can cream of chicken soup or cream of celery (for kosher)
1 large bunch green onions, chopped
1/4 cup chopped onions
1/2 cup Dijon mustard
2 cups sour cream
1/2 cup milk (nonfat)
1 to 2 cups cheddar or Jack cheese (for spicy, use jalapeno jack)
1 small can French Fried Onions, for topping
Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden on top. Can be made ahead a couple of days. Do not bake until ready to use. Can also be frozen.
ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch:
Rinse potatoes. Peel potatoes and shred. Soak in water for at least a 1/2 hour to remove starch. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside.
Resume with regular recipe preparation.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
I would just slice the onion and potato and saute them in butter together, and some bell pepper if you have it, or mushrooms, and just have that as a side dish. Top with shredded cheese if you have it.
Gourmet Cheese Potatoes
INGREDIENTS
2 pounds potatoes, quartered
1/8 onion, grated
3/8 (10.75 ounce) can condensed Cheddar cheese soup
1/4 cup and 2 teaspoons milk
1/2 cup sour cream
3 ounces processed cheese, cubed
1-1/4 teaspoons butter, diced
1 tablespoon and 1-3/4 teaspoons shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
Place potatoes and onions in a 9x13 inch casserole dish.
In a medium saucepan combine soup, milk, sour cream and processed cheese; heat until cheese is melted. Pour over potatoes. Dot with butter and covered with shredded cheese.
Bake in preheated oven for 1 hour.
You can make smashed potatoes with potatoes, you can add milk to the potatoes previously to smash them and you can make smashed potatoes add some cream and cheese on eat and taking them to the oven for about 20 min at a temp of 320°C and you can make with the onions a good onion salad with some sliced tomatoes and for dressing just add to a bowl some pepper, vinegar and oil you can also add to the salad shredded mozzarella cheese!
Good Luck And See ya!
try aloo gobi, it is indian cuisine
Cauliflower 1 No.
Potatoes 4 Nos.
Onion 1 No chopped lengthwise.
Ginger,Garlic paste 1 Tsp.
Salt Acc to taste.
Tumeric 1/2 Tsp.
Cumin Powder 2 Tsp.
Coriander Powder 2 Tsp.
Red Chilli Powder 2 tsp.
Garam Masala 1 Tsp.
Cilantro Few sprigs for Garnishing.
Oil 1 Tbsp.
Method :
Seperate the florets from Cauliflower. Wash & drain.
Cut Potatoes into Chunks.
Heat Oil in a Pan , add Onions & fry till translucent.
Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook.
When the Potatoes are half done , add the flowrets,
tumeric & salt. Cover to Cook. Open afer a few minutes,
add all the dry powders & mix. Garnish with Cilantro leaves
& Serve hot with Breads, Rice, Rotis or as a side dish.
If you can lay hands on some bacon and some ordinary breakfast sausages, Dublin Coddle is really tasty, easy and inexpensive.
--Spray the bottom of a 4 or 5 quart pot (one with a lid) with cooking oil spray
--Slice the potatoes and onions about 1/4 inch thick. Cut the bacon into 1-inch pieces. Cut the sausages into about 3/4 inch pieces. Both of these are easier to cut with scissors than with a knife.
--Make a layer of potatoes in the bottom of the pot. They don't have to look pretty, because when this is cooked, it will be more or less a stew. Sprinkle with salt and pepper.
--Put a layer of onion slices on top. Scatter some of the sausage and some of the bacon pieces over.
--Keep making layers of potato, onion, then sausage and bacon, until all are used, seasoning each potato layer as you go along. Finish with a layer of potato.
--Pour over 1 can of chicken broth, if you have it, or else 10 to 12 ounces of water. It may not seem like much liquid, but this is a stew, not a soup.
--Cover the pot and bring to a boil. Turn down the heat and simmer for about 20 minutes, until the potatoes and onions are tender. Before serving, stir in a good handful of chopped parsley. Ladle into bowls with a little of the cooking liquid spooned over, with plenty of bread.
This is an honest-to-goodness Irish "down-home" recipe that I've been making for a long time. It's nice because you can make it from the things you usually already have either in the cupboard or in the fridge. Have fun!--Leslie