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Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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chop mushroom stems, set asidee. pat tofu dry and mush it with fork then blend cheese with it. add grain, mushroom stems and 1/4 cup seeds. divide mix into 6 and shape flat patties. in separate bowl, combine walnuts, onions, peppers and oil. mix well. stir in remaining seeds. stuff button mushrooms with filling. sprinkle each with lettuce. place on lettuce bed.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a saucepan, heat oil over medium heat. add bacon and cook, stirring often, until fat is slightly rendered. add mushrooms, rosemary and salt and cook, stirring often until mushrooms are soft. add vinegar and agave syrup and bring to a simmer. boil until liquid is evaporated, about 8 minutes. let cool to room temperature. discard rosemary sprig.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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wash the mushrooms and remove the stems. soften the cream cheese. using a food processor, chop the crabmeat and the shrimp. in a small bowl, combine the seafood, cream cheese, garlic powder, feta cheese and half of the cheddar cheese. scoop the mixture evenly into the mushroom caps and top each cap with a little of the remaining cheddar. bake at 350°f until the cheese is melted and the mixture is lightly golden on top. let cool and enjoy!
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: wash the mushrooms and remove the stems. soften the cream cheese. using a food processor, chop the crabmeat and the shrimp. in a small bowl, combine the seafood, cream cheese, garlic powder, feta cheese and half of the cheddar cheese. scoop the mixture evenly into the mushroom caps and top each cap with a little of the remaining cheddar. bake at 350°f until the cheese is melted and the mixture is lightly golden on top. let cool and enjoy!
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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preheat oven to 325 degrees. in a large saucepan, melt butter; add garlic and cook and stir for 2-3 minutes until fragrant. sprinkle salmon with salt and pepper and add to skillet. cook, turning once, just until salmon flakes. remove pan from heat and remove fish from pan. remove stems from mushrooms and save for another use. drizzle mushrooms with the garlic butter in the pan. break salmon into small pieces and stuff into the mushroom caps. sprinkle each mushroom with some of che cheese. bake for 11-16 minutes or until caps are tender and cheese melts. sprinkle with parsley and serve immediately.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 325 degrees. in a large saucepan, melt butter; add garlic and cook and stir for 2-3 minutes until fragrant. sprinkle salmon with salt and pepper and add to skillet. cook, turning once, just until salmon flakes. remove pan from heat and remove fish from pan. remove stems from mushrooms and save for another use. drizzle mushrooms with the garlic butter in the pan. break salmon into small pieces and stuff into the mushroom caps. sprinkle each mushroom with some of che cheese. bake for 11-16 minutes or until caps are tender and cheese melts. sprinkle with parsley and serve immediately.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: wash and dry mushrooms; remove and chop stems. set aside caps. melt butter in skillet; add chopped stems and onion. saute lightly; add breadcrumbs. cook, stirring constantly, for 2 minutes. add salt and pepper. stuff mushroom caps with sauteed mixture. arrange in shallow baking dish. garnish with bacon. in small bowl, combine sour cream, milk and ketchup. spoon over mushrooms. lightly sprinkle with paprika. bake at 400 degrees for 20-25 minutes. serve hot.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: clean mushrooms set stems aside. cook stuffing according to directions on box. chop stems,in medium pan melt butter, add garlic, stems, and onions. cook until tender. in a mixing bowl combine stuffing, and stem mixture. lay cleaned mushrooms and a baking sheet, fill with stuffing mix and bake at 350 for 15-20 min., or until top of stuffing is slighty brown and crispy.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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preheat oven to 400deg f. wash mushrooms and remove stems. set caps aside, and chop half of the stems. saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes. transfer to a plate and cool in refrigerator. combine sauteed vegetables and all other ingredients (except cheese slices) and mix well. place mushroom caps in a sprayed or buttered baking pan stem side up. spoon 1 tsp stuffing into each mushroom cap. cover with a piece of sliced cheese. bake for 12-15 minutes until cheese is lightly brown.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400deg f. wash mushrooms and remove stems. set caps aside, and chop half of the stems. saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes. transfer to a plate and cool in refrigerator. combine sauteed vegetables and all other ingredients (except cheese slices) and mix well. place mushroom caps in a sprayed or buttered baking pan stem side up. spoon 1 tsp stuffing into each mushroom cap. cover with a piece of sliced cheese. bake for 12-15 minutes until cheese is lightly brown.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix crabmeat, cheese, worcestershire sauce and scallions until well blended. wash mushrooms and remove the stem. rub mushrooms with a small amount of olive oil. place mushrooms on cookie sheet. stuff each mushroom with mixture and sprinkle a little paprika on top. bake at 400°f until stuffing is brown and bubbling, 8-10 minutes.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook and crumble the bacon. remove stems from the large mushrooms. chop stems and cremini mushrooms. sautee shallots and garlic in olive oil until tender. add chopped mushrooms,thyme and cayenne and sautee until tender. stir in cream cheese until melted through. mix in crumbled bacon. add grated gruyere and half of the parmesan, mix thouroughly until melted through. spoon mixture into large mushrooms. sprinkle remaining parmesan on top. place on a baking sheet and bake at 350 for approx 15 minutes.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. combine mushroom stems, cream cheese, green onions, garlic, mozzarella cheese and crab into a food processor. mix well, until no large chunks of crab are left. spoon mixture into mushroom caps. about 1 tbsp each, depending on the size of your mushrooms. top each with a sprinkle of parmesan cheese. place on a cookie sheet and bake for roughly 15 minutes. let cool for 2 minutes before serving. enjoy!
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: wash mushrooms and pat dry with paper towels. pull out stems, leaving a hole where the filling will go. mince all or most of the stems to make 1 cup, set aside. heat olive oil in a medium skillet over medium heat. add onions and mushroom stems. cook and stir until vegetables are tender, about 3 - 4 minutes. stuff the mushroom cabs with the crabmeat mixture. arrange stuffed mushrooms in a single layer in a shallow baking pan. bake at 400 for 15 minutes. serve hot or at room temperature.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°. clean mushrooms with a brush; place on paper towels to remain dry. pull stems from mushrooms and chop finely. place grapeseed oil in a skillet over medium-low heat. add chopped mushroom stems and onion. sauté until tender. add garlic and as much of the tin of sardines as guest enjoy. let garlic and sardines melt into the mixture, about 2 mins. remove from heat and let cool. add bread crumb, cheese and egg to cooled mixture. mix thoughly with an imersion blender until smooth. place mushroom caps on a cooking sheet covered with foil. stuff mixture into the caps and place in oven. bake for 20 mins, until caps begin to breakdown and release juices.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375°f melt butter in a medium skillet over medium heat and saute onion and garlic until soft. add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes. add cream and shredded cheese; cook until cheese melts. add breadcrumbs and stir well. spoon mixture into mushroom caps and top with slices of cheese. bake 12-15 minutes or until cheese is lightly browned.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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mix all ingredients except mushrooms in bowl. wash and remove mushroom stems (if you don't want to waste them you can chop them up and throw them in with the crab mixture). stuff mushroom caps with crab mixture (you can also add grated cheese, your choice, to top it off). place in preheated 350 c oven for aprox. 20 minutes or bbq on top grill lined with foil and brush with olive oil, cook over med high heat for approximately 15 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all ingredients except mushrooms in bowl. wash and remove mushroom stems (if you don't want to waste them you can chop them up and throw them in with the crab mixture). stuff mushroom caps with crab mixture (you can also add grated cheese, your choice, to top it off). place in preheated 350 c oven for aprox. 20 minutes or bbq on top grill lined with foil and brush with olive oil, cook over med high heat for approximately 15 minutes.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 325°f. heat oil in a skillet and gently brown the garlic. crumble the sausage into the pan and brown it. in a bowl, combine bread crumbs, cheese, parsley and egg. add sausage to bowl and mix well. fill mushroom caps with stuffing. place mushrooms in a baking pan lined with foil. add a little chicken stock to the pan to keep the mushrooms from drying out. bake for 15-30 minutes, depending on the size of the mushrooms. serve hot.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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clean mussels thoroughly. discard any that do not close. put them in a sauce pan with white wine, and cool over high heat until the mussels open. throw out any that do not open. place the mussels in their half shells onto a baking sheet. chop up the prosciutto and mix in a bowl with the bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper, and the juice from the mussels. mix all together. put some of the mixture on each mussel in the pan. add a little olive oil to each mussel. place in the oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched) serve with lemon wedges.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: clean mussels thoroughly. discard any that do not close. put them in a sauce pan with white wine, and cool over high heat until the mussels open. throw out any that do not open. place the mussels in their half shells onto a baking sheet. chop up the prosciutto and mix in a bowl with the bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper, and the juice from the mussels. mix all together. put some of the mixture on each mussel in the pan. add a little olive oil to each mussel. place in the oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched) serve with lemon wedges.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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wash mushrooms and remove stems. drain thoroughly and saute caps in butter or oleo over low heat. after 5 minute cooking, remove and put in shallow pan. combine remaining ingredients, mix well. put mounds of this mixture into each mushroom cap. bake in hot oven 5 minute until hot. serve on small platter with fork for a delicious appeetizer.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: wash mushrooms and remove stems. drain thoroughly and saute caps in butter or oleo over low heat. after 5 minute cooking, remove and put in shallow pan. combine remaining ingredients, mix well. put mounds of this mixture into each mushroom cap. bake in hot oven 5 minute until hot. serve on small platter with fork for a delicious appeetizer.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: bring a large pot of water with a steamer basket to boil. meanwhile, clean mushrooms. remove stems and discard. add mushrooms to steamer basket and steam for 5 minutes. drain and let cool. in food processor, combine remaining ingredients. generously stuff each mushroom cap with filling. place on a waxed paper lined baking sheet. freeze in a single layer. once frozen, remove to a rigid freezer container, label and freeze. to bake after freezing: spray a cooking sheet with cooking spray and place mushrooms on it. heat oven to 375 and bake for 20 minutes or until heated through.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: remove mushroom stems and set aside. brown italian sausage in pan. chop cooked sausage in food processor to taco meat consistency. in large bowl, mix sausage with breadcrumbs and half parmesan cheese. beat eggs in separate bowl and add to meat mixture. fill each mushroom with a mounding spoonful of the stuffing mixture. top each mushroom with shredded parmesan cheese. bake mushrooms at 325 degrees f until mushroom turns brown and is soft to the touch.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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remove and chop stems from mushrooms, set aside. in skillet over medium heat, cook sausage until well browned. with slotted spoon, remove sausage to paper towels to drain. in same skilled, cook mushroom stems until tender. remove skillet from heat, stir in sausage, bread crumb, and cheese. preheat oven to 450 degrees. fill caps and bake for 15 minute. garnish with parsley.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: remove and chop stems from mushrooms, set aside. in skillet over medium heat, cook sausage until well browned. with slotted spoon, remove sausage to paper towels to drain. in same skilled, cook mushroom stems until tender. remove skillet from heat, stir in sausage, bread crumb, and cheese. preheat oven to 450 degrees. fill caps and bake for 15 minute. garnish with parsley.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: remove stems from mushroom, leaving space for stuffing, use stems for stuffing. mince mushroom stems in processor. mince onion in processor. heat evoo in sauté pan. add mushrooms, onion, and garlic. saute on med high for a moments adding chicken stock as needed to speed cooking. add bread crumbs and pine nuts, set aside for a few moments to cool. add cheese and mix. stuff mushrooms with mixture. sprinkle with parmesan. bake for 20 at 375. let cool for 10 minutes before serving.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400 degrees. remove stems from mushrooms. in medium bowl, toss the crabmeat with the lemon juice. add the remaining ingredients (except parmesan) and combine well. rinse baking sheet lightly with water, shaking off excess. fill the mushrooms with the crab mixture. sprinkle the parmesan cheese on top. place mushrooms on prepared baking sheet and cover with foil. bake 12-15 minutes. remove the foil and continue baking until golden, about 5 more minutes. serve immediately.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: soften shiitake mushrooms in water for 45 minutes. squeeze the water out with your hands and pat dry. remove stems and discard them. wash shrimp, remove shells, devein, and chop into small pieces. add salt, chopped green onions, and seasonings. mix well. dust the inside of one mushroom with cornstarch and put 1/4 of the shrimp mixture on top. dust the inside of another mushroom and put it on top of the filled mushroom. continue to make four mushroom sandwiches. mix the batter ingredients. dust each mushroom sandwich with flour, plunge into batter, and deep fry in heated oil over medium heat until batter turns slightly golden. serve hot with tempura dipping sauce of your choice.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f. remove stems from mushrooms; mince stems. in a bowl, flake imitation crab; add minced mushroom stems, olives, mayonnaise, parsley, lemon juice, and garlic and onion powders. fill mushroom caps with krab mixture. sprinkle with cheese. place on baking sheets. cover with foil and bake for 12 to 15 minutes. uncover and continue baking until golden brown, about 5 more minutes. serve immediately.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: clean mushrooms. remove stems and discard. mix all other ingredients. stuff caps. place on an ungreased baking sheet and bake at 400f degrees for 10 minutes. or, place on a paper towel-covered plate. cover with waxed paper and microwave on hi for 4-5 minutes.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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clean mushrooms, remove stems. fry bacon until crisp and then crumble. sauté onions in a bit of the bacon grease until softened. in a small bowl mix crumbled bacon, miracle whip and onions. sometimes i go ahead and mix in cheese. fill each cap with mixture, then if you didn't mix in your cheese already, sprinkle the tops with cheese. bake at 300°f until cheese is melted and warmed through.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: clean mushrooms, remove stems. fry bacon until crisp and then crumble. sauté onions in a bit of the bacon grease until softened. in a small bowl mix crumbled bacon, miracle whip and onions. sometimes i go ahead and mix in cheese. fill each cap with mixture, then if you didn't mix in your cheese already, sprinkle the tops with cheese. bake at 300°f until cheese is melted and warmed through.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: remove stems from mushrooms. remove rind from bacon, chop bacon finely. heat pan, add bacon, cook until golden brown. remove pan from heat, add grated cheese, mustard and breadcrumbs, mix well. add lightly beaten egg and milk, parsley and salt and pepper, mix until well combined. fill stuffing into cavity of mushrooms. you can be generous! squash the filling over the top. cut extra cheese slices into 1cm squares. slice tomato, cut each slice into segments. place one slice of cheese and one tomato segment on each mushroom. place mushrooms on oven trays, bake in moderately hot oven 8 minutes or until cheese has melted.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: spinach leaves steam or blanch for only 1 minute, chop one stem of mushrooms, ham and cherry tomatoes into a bowl. mx in ricotta cheese, spinach, a little salt and pepper to taste. bake for 5-10 minutes basil to garnish this is a lovely companion with fish or chicken as a main dish.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: clean mushrooms by wiping with a damp cloth. remove stems, chop stems finely and transfer to large bowl. finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. add to chopped mushroom stems. add cornstarch, ginger, sherry, soy and hoisin sauces and egg white. mix well. spoon pork mixture into cavities of mushroom caps, mounding mixture in center. heat oil in wok over high heat until it reaches 375ºf. prepare batter. carefully dip mushrooms in flour, then in batter, coating completely. fry 6 to 8 at a time in hot oil until golden, about 5 minutes. drain on absorbent paper. for batter:. combine cornstarch, flour, baking powder and salt in bowl. blend in milk and water.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350. in a medium bowl, mix together the green onions and cream cheese. stuff the mushroom caps with the cheese mixture. wrap a slice of bacon around each mushroom. place on cookie sheet. bake for 20 minutes, or until bacon is cooked through.
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clean mushrooms with damp cloth and remove stems. finely chop the stems. spray a skillet and add stems and garlic, add pepper to taste and the basil and saute till slightly brown. remove from heat and cool slightly so that you can mix in the cheese and breadcrumbs. stuff the mushrooms and spray the tops. put in a preheated oven for 30 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: butter a large baking sheet; set aside. melt butter in small saucepan. add seeds and salt and mix well. keep warm. melt sugar in heavy skillet over medium heat, stirring constantly. when sugar is golden brown, quickly stir in warm seeds. pour out onto baking sheet and spread with wooden spoon or spatula into 10" square. let cool until firm. break into pieces and store in air-tight container in a cool, dry place.
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mix flours and salt together. proof yeast with honey in 1/4 cup warm water. add the yeast and the rest of the water to flour. knead for 10 minutes. knead in the seeds. let rise until doubled; cover with damp cloth; put in greased bowl; punch down; shape into 12 buns. brush tops with water. place on a greased cookie sheet . slice tops, cover, and let rise. brush tops with milk. bake at 350 degrees fahrenheit for 30 minutes or golden brown; the higher the temperature, the crispier the crust.
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Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix flours and salt together. proof yeast with honey in 1/4 cup warm water. add the yeast and the rest of the water to flour. knead for 10 minutes. knead in the seeds. let rise until doubled; cover with damp cloth; put in greased bowl; punch down; shape into 12 buns. brush tops with water. place on a greased cookie sheet . slice tops, cover, and let rise. brush tops with milk. bake at 350 degrees fahrenheit for 30 minutes or golden brown; the higher the temperature, the crispier the crust.
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butter a large baking sheet; set aside. melt butter in small saucepan. add seeds and salt and mix well. keep warm. melt sugar in heavy skillet over medium heat, stirring constantly. when sugar is golden brown, quickly stir in warm seeds. pour out onto baking sheet and spread with wooden spoon or spatula into 10" square. let cool until firm. break into pieces and store in air-tight container in a cool, dry place.
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Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash and hull strawberries. put strawberries in blender of food processor and puree to a smooth liquid consistency (do not overmix). put softened butter, honey, confectioners' sugar, and strawberry puree in a bowl. beat at high speed until butter and strawberries are completely incorporated to a light slightly fluffy consistency (about 2-3 minutes, don't over beat). spoon the whipped strawberry honey butter into an airtight container and store in the refrigerator. (if using right away let firm up slightly in refrigerator for about 15 minutes first). note- although this yummy fruit butter will go fast, it would be great if someone could post the approximate refrigerator life of it for me.
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puree strawberries in food processor or blender and strain to remove seeds. place puree in medium saucepan along with the honey, sugar, and lime juice. boil until thickened, about 3 minutes. cool to room temperature. combine strawberry mixture and butter in medium bowl and let stand, covered, for 1 hour. serve. strawberry honey butter may be wrapped and stored in refrigerator up to 2 days or frozen up to 2 months.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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fill 3 qt sauce pan half way with water. add garlic powder, thyme, and (aprox. 3 tbs) salt. bring to low boil and add potatoes cubed into 1 1/2 to 2 1/2 inch pieces. let boil until a fork will easily penetrate large pieces. drain off water and add salt and pepper to taste, butter (tastes better that margarine) and milk (carefully). mash potatoes (i use a waffled round hand potatoe masher instead of a mixer because i like lumpy, but that takes some elbow grease). you can work with the ingredients a bit to get the right texture.
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Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 4 ingredients. gradually add the flour. shape into 1-1/2 inch balls. roll out on floured surface until 1/8 of an inch thick. grill on moderately hot griddle until it bubbles and then flip over. butter one side, sprinkle sugar on them and then rolled them up and eat them.
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preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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place potatoes in large bowl. combine remaining ingredients and combine well with potatoes. bake,covered, in 375* oven for at least 1 hr. uncover and bake 15 to 30 min longer or until potatoes are tender and brown on edges. (may be a little longer or shorter depending on your oven).
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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place potatoes on grill 6 inches above gray coals and grill for 40-50 minutes, or until potatoes are easily pierced and skins are crusty and black. turn potatoes every 5 minutes. combine sour cream with chives. serve potatoes split open and topped with a mixture of sour cream and chives.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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place potatoes in a large saucepan; add enough cold water to cover by 2 inches. bring to a boil; add 1 tablespoon salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes. drain; place in a large bowl. mash with a potato masher, then add buttermilk and butter. season with salt and pepper. mash until smooth and combined. per serving: 183 calories; 6.2 grams fat; 4 grams protein; 28.2 grams carbohydrates; 2.9 grams fiber.
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Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400. in a large bowl, toss potatoes in olive oil and a bit of salt. pour onto large baking sheet coated with pam in single layer. roast for 20 minutes or until potatoes soften. lower oven temp to 350. pour back into bowl, and toss along with garlic, rosemary, more salt and pepper. make sure not to roast herbs for too long, or they will burn. return to baking sheet. roast for another 20 minutes or until potatoes are slightly browned and cooked through.
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preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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cook the lobster tail in large saucepan of boiling, salted water until just opaque in center, about 7 minutes. using tongs, transfer lobster to work surface and cool slightly (reserve water in pan). remove lobster meat from shell. cut meat into 1 1/2-inch pieces. bring 1/3 cup milk to simmer in a medium saucepan. add lobster meat and tarragon; cover and set aside. return reserved water in pan to boil. add potatoes and boil until potatoes are tender, about 20 minutes. drain potatoes; return to pan and mash. add butter and lobster mixture to mashed potatoes and stir until butter melts. season potatoes to taste with salt and pepper.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel potatoes and cut into sixths; place in saucepan, cover with cold water and drain; refill with cold water to cover and bring to a boil; cook until tender, 15-20 minutes. while potatoes are cooking, pit olives, if necessary, and dice finely, about 1/16"; just before potatoes are cooked, heat milk and olive oil together. drain potatoes and shake them around in the pan until they become as dry as possible; coarsely mash with a potato masher or put through a ricer; add milk mixture, salt and pepper; mash until smooth and fluffy. adjust seasoning; plate or put in serving bowl and sprinkle with olives.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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pre-heat the oven to 375. bake the potatoes until soft (30 to 50 minutes, depending on the size). slowly heat the oil. remove from the heat and add the garlic. allow steeping at least 10 minutes. place the potato on a cutting board. cover with a clean towel. using a meat tenderizing mallet carefully punch the potato. use a spatula to transfer to a plate. pour the garlic oil and vinegar (if used) over the potato. check the seasoning.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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in a dutch oven, cook potatoes and carrots in boiling salted water until tender; drain. mash and set aside. in a skillet, sauté onions and butter until tender, then add to potatoes. add sour cream, salt, pepper, and mix until blended. transfer into a greased 13x9x2-inch pan and sprinkle with the cheese. bake @ 350 30-40 minutes or heated through.
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Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: put everything but the stock into a pot and cover with cold water. bring to a boil then reduce heat to a simmer. cook about 15 minutes. drain the potatoes reserving the liquid. mash the potatoes and garlic with the stock. if the potatoes are too thick, thin with reserved liquid.
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preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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put diced potatoes in a large saucepan and cover with water. bring to a boil and cover and simmer 12 minutes or until tender. drain; return cooked potatoes to pot. while potatoes are cooking: in a skillet over med-high heat, melt 2 tbsp butter and add chopped leeks. sautée the leeks, stirring often, for about 5 minutes, or until leeks are soft (slightly brown is ok). add the cooked chopped leeks to the pot of drained, cooked potatoes. add the milk, cubed cream cheese, 3 tbsp butter, salt, pepper, paprika, and parsley. mash everything together w/ potato masher to desired consistency. (i like this a little on the chunkier side).
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel spuds using peeler or knife, if necessary. cut into 4- 5 pieces each (quartering). bring water to a rapid boil. add potatoes, cook for 20- 30 minutes (depending on size of potatoes). drain spuds and beat by hand or with a mixer until mashed. add butter and milk, beat until fluffy.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel potatoes and cut into 1/2 inch thick slices. peel garlic into individual cloves. simmer potato slices and garlic cloves in a sauce pan with enough water to barely cover. once the potatoes are tender, drain the water from the pan, reserving 1/2 cup of water. mash the potatoes with the evaporated milk and butter. depending upon the size of the potatoes you may need more liquid. you can use some of the reserved potato water, or more butter, or regular milk. i usually use regular milk. season to taste with salt and butter.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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boil potatoes for 10-12 minutes or until fork-tender; drain. return potatoes to pan. mash potatoes, adding cream cheese until it is blended. stir in milk (add enough to get to the consistency you like), chives, and seasonings. heat on medium heat until just warmed through, then serve at once.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel the potatoes and cut them into slices. place the slices in a pan with water to cover and boil covered for 15 mins ot till the potatoes are cooked. drain and mash. add the milk to moisten them and then the sour cream, cream cheese and salt and pepper till well mixed. sprinkle the chives over and serve.
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Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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in a medium saucepan, bring about 2 quarts of water to a boil. place the potatoes in boiling water and cook, over medium heat, stirring occasionally, until the potatoes are easily pierced with a fork, about 20 minutes. drain the potatoes in a colander. to a blender or food processor fitted with a steel blade, add the chipotle peppers and garlic and process until minced, about 5 seconds. add the potatoes, milk, butter, if desired, parsley, paprika, and salt, and process until the mixture is smooth, about 10 seconds. stop to scrape the sides at least once (leave a few lumps for a "homestyle" texture). transfer the potatoes to a bowl and serve immediately.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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halve both peppers, and remove seeds. roast, broil or grill until the outsides are blackened and the inside meat can be mashed. roast garlic in the skin until it softens. cut and boil potatoes in separate pots (one for sweet, one for regular) until soft enough to mash. mash in the roasted garlic with the yukons until well mixed. mash in both peppers with the sweet potatoes until well mixed. combine potatoes, peppers, and garlic and mash. pour in cream (and butter if desired) and continue mixing. add water or broth as needed to reach desired consistency. salt to taste.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel potatoes and cut into quarters. place potatoes into stockpot. add enough salted water to cover the potatoes by about 1-inch. cover pot and bring to a boil. reduce heat and simmer until potatoes are fork tender but not mushy, about 20 to 25 minutes. drain potatoes in colander. place potatoes back into stockpot. meanwhile, heat evaporated milk in microwave (use a pyrex measuring cup) until warm, about 45 seconds. add butter to potatoes and mash with a potato masher. add warmed milk to potatoes along with pepper to taste. mix and mash well, but don't overdo it. enjoy!
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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in a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes. drain. meanwhile, cook apples and shallot in 2 tablespoon of butter until very tender. put cooked apples in the saucepan with the drained potatoes. with a potato masher, roughly mash the mixture with the remaining butter. then, with an electric mixer, reduce the mixture in a puree with the cream and nutmeg. add salt and pepper. serve now.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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in large dutch oven, combine potatoes and water to cover. bring to a boil over high heat. reduce heat, and simmer for about 10 minutes, or until potatoes are tender; drain well. in large bowl, combine potatoes, sour cream, butter, cream cheese, salt and pepper. using a potato masher, mash potatoes to desired consistency.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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place the potatoes in a large saucepan and cover with water. bring to a boil. reduce heat and cover and cook for 20-25 minutes or until tender. drain and place potatoes in a large mixing bowl. add the milk, butter and salt. mash until light and fluffy. fold in the sour cream, ricotta cheese, egg and onions. generously coat six muffin cups with nonstick cooking spray. fill with potato mixture and smooth tops. bake at 375 degrees for 20-25 minutes or until edges are lightly browned. cool for 5 minutes. carefully run a knife around the edge of each muffin cup and invert onto a baking sheet or serving platter.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel and quarter potatoes. cook covered with enough salted water (sometimes i use chicken broth) to just cover potatoes for 20-25 or until soft. drain. beat on low with electric mixer. add butter, salt and pepper to taste. beat in enough milk until light and fluffy. serve with favorite gravy or topping.
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Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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steam the cauliflower in a bit of water until it gets really soft and mushy. put the cauliflower minus the stem part into a large mixing bowl. add the rest of the ingredients. beat with a hand mixer until you get the consistency of creamy mashed potatoes. serve immediately. leftovers may be reheated in the in the microwave and taste just as good if not better the next day!
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Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil and slightly cool potatoes. heat oven to 425. drizzle a rimmed baking sheet with olive oil. smash each potato with your palm. arrange potatoes on the sheet, sprinkle salt and pepper. roast, turning half way through, until crisp and golden. about 25 minutes.
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preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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put potatoes in saucepan and add water until potatoes are covered. bring to a boil. reduce heat to medium, cook 20-25 minute or until tender. drain. mash potatoes along with butter, add milk and cream cheese in gradually. salt and pepper to taste. serve immediately.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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in crock pot, add 2 cups of water and potatoes. cook on high for 1-2 hours or until potatoes are very soft to touch. water should be almost evaporated and potatoes will mash when gently touched. if you have a lot of water leftover, drain it off. if you have under 1/2 cup, go ahead and leave it. this will help keep your potatoes from over drying while waiting for dinner to be done- so you can make them ahead of time. add cream, butter, garlic and mash well using hand mixer or mashing utensil, right there in the crock pot. add salt and pepper to taste. keep potatoes on medium or low for up to 2 hours, or until ready to serve.
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Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine mashed potatoes, vanilla, powdered sugar, and cocnut. mix well. roll into snake-like shape on waxed paper. let set. melt chocolate chips and paraffin in double boiler. cut candy into bite size pieces and dip in chocolate mixture. place a walnut piece on each candy. place on waxed paper to set. (when mixing the candy, you need to keep adding powdered sugar until it forms a stiff"dough" in order to roll).
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preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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boil potatoes until fork tender. drain and return to the heat for approximately 2 minutes stirring - to eliminate any leftover water. mash the potatoes and let cool. in a separate bowl - beat (with a hand mixer) together eggs, butter, cottage cheese, salt and pepper until fluffy. add the cooled potatoes, onions and garlic and mix together with your electric mixer. heavily spray a mufin tin with pam or other spray. spoon the mixture into the tins approximately 3/4 full. bake at 450 for approximately 25 minutes (ovens vary). the potatoes wil lpuff up and get a little brown on top.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel and cut potatoes into quarters. boil just until soft. drain potatoes, reserving a moderate amount of the cooking water. start mashing potatoes by hand or in a mixer. add cream cheese, garlic salt, pepper, sour cream and butter. continue mashing until the desired consistency is reached and ingredients are well blended. note: some of the reserved cooking water can be added if the potatoes are too thick. put in a buttered casserole dish (or crockpot). dot top with additional butter if desired. bake uncovered in oven at 400 degrees for 30 minutes. if making ahead, refrigerate; then bake for 50 minutes in oven or heat thoroughly in crockpot. when i bake in my crockpot, i use the low setting for 5 to 7 hours, stirring occasionally.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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in large pot, combine potatoes with enough salted water to cover. bring to boil; cook until tender, 20 minutes. drain; return to pot. meanwhile, in skillet, melt 1 t butter over medium heat. add onion and shallots, cook stirring, until tender, 5 minutes. remove from heat; stir in parsley. reserve. in microwave-safe bowl, microwave milk and remaining butter on high 30-60 seconds until hot. add milk mixture, salt and pepper to potatoes; mash. reserve 2 t onion mixture, stir remainder into potatoes. serve potatoes topped with reserved onion mixture.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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cut potatoes in half or until no more than 2 inches thick. boil potatoes until tender (if you use a thin skinned potato, no need to peel). heat remaining ingredients slowly until just hot, not boiling (microwave at 70% power or sauce pan on medium-high heat). press potatoes through potato ricer into large bowl, cleaning skin out of ricer between rounds. after all potatoes are riced, slowly stir in milk mixture until the right consistency.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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line a large shallow baking pan with foil; spray with cooking spray or lightly grease. heat oven to 400°. combine all ingredients in a large bowl or food storage bag; toss to coat thoroughly. arrange in the baking pan and bake for 30 to 40 minutes, until potatoes are tender and nicely browned.
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Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line a large shallow baking pan with foil; spray with cooking spray or lightly grease. heat oven to 400°. combine all ingredients in a large bowl or food storage bag; toss to coat thoroughly. arrange in the baking pan and bake for 30 to 40 minutes, until potatoes are tender and nicely browned.
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preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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place potatoes in large saucepan. cover with water; bring to a boil. cook over medium-high heat for 20 minutes or until tender; drain. return potatoes to saucepan; add evaporated milk and butter. beat with hand-held mixer until smooth. season with salt and ground black pepper. note: chopped garlic, green onions, parsley, chives, sour or cream, cheese, crumbled bacon, mushrooms or shredded cheese may be added to mashed potatoes.
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Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bring to a boil in a large saucepan the potatoes and enough salted cold water to cover. reduce the heat and simmer until potatoes are tender, approx 10 minutes. drain well. combine buttermilk, chipotle, salt and pepper in a 1 cup glass measure stirring until blended. set aside. return the potatoes to the saucepan and cook over low heat, stirring constantly, until all the liquid has evaporated. remove from heat and mash until blended while pouring in the buttermilk.
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preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel potatoes and cut into chunks. place potatoes in a large saucepan and cover with water. cook over medium heat until potatoes are tender. drain and place cooked potatoes in a large bowl. mash potatoes with butter and salt and pepper to taste. i like to leave them a little chunky. stir in the celery, onion and pickles. mix together the mayonnaise, mustard and sour cream, and stir into mashed potatoes, mixing well. serve warm or at room temperature.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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heat a medium saucepan over medium-high heat. add 1 tablespoon of the a butter, then the celery and onions. sauté until the vegetables are golden, about 5 minutes. remove from the pan and reserve. add the potatoes and just enough cold water to cover. bring the water to a boil; cover, reduce heat to medium-low and cook until potatoes are tender,. about 15 minutes, depending on size. drain the potatoes and return the pan to medium heat. stir in the cooked vegetables, 3 tablespoons of butter and milk. "smash"(still has small lumps of potatoes) lightly with a masher or fork. add more salt, pepper and taste for seasoning. serve immediately or keep warm over low heat with the lid slightly opened.
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Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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mix together all ingredients, except peanut butter. add sugar until it's of dough consistency. refrigerate to chill dough for an hour or two. roll out onto powdered sugar dusted bread board or waxed paper. spread peanut butter over potato dough. roll it up like a jelly roll loaf. refrigerate for about an hour, then slice into pinwheels.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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1. peel, quarter and boil potatoes with garlic in large stock pot for about 10-15minutes. 2. while the potatoes cook, soften the butter and mix in the salt, sage, basil and garlic powder. 3. drain potatoes and then add them to a stand mixer. 4.add butter mixture to the mixer, add milk (just 1/4 cup to start then add more if needed), sour cream and better then boullion. 5. turn on mixer on low setting- check them at 30 seconds. do not let them stay in the mixer with them on for to long. 6. you can add parmesan cheese to the mixer as well if you would like too!
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Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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put cauliflower and water in a microwaveable bowl. steam in the microwave for 4 minutes or until tender. in a blender blend cauliflower, cream, butter and salt and pepper until smooth. it is a little thinner than mashed potatoes but tastes like it. the amount of butter and cream may be adjusted to taste.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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in an 8 to 10-quart pan over high heat, bring 1 1/2 quarts of water to a boil. peel potatoes and cut into 1-inch chunks. add potatoes and garlic to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 12 to 15 minutes. drain and pour into the bowl of heavy-duty-electric mixer fitted with a wire whisk, or return to pan. add butter and 1/2 cup cream. beat with electric mixer on medium speed, or by hand with a heavy-duty whisk, just until smooth. if mixture is stiffer than you like, beat in more cream until potatoes reach desired consistency. add salt and pepper to taste. scrape into serving bowl.
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Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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beat powdered sugar into the mashed potato. keep adding powdered sugar until mixture is at a dough like consistency and is no longer sticky. turn the potato "dough" out and knead for about 5 minutes; add more powdered sugar if necessary. roll the potato "dough" out to about 1/4 inch thickness and spread with peanut butter or jelly or both. roll the dough up like a jelly roll and cut like cookies.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel potatoes and cut in half. place in a large saucepan and cover with water. cover saucepan and bring to a boil over high heat. then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes. drain potatoes and mash, preferably with a potato masher. stir in butter, sour cream, salt and pepper. stir in cheese just until mixed. pile into a heated serving dish. potatoes can be covered and kept warm in oven for up to 30 minutes. serve sprinkled with chopped parsley or finely sliced green onions, if you wish.
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Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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place peeled potatoes in a large pot and cover with water. cover, simmer for 30 minutes, or until potatoes are tender. drain, but reserve cooking liquid. mash potatoes with a potato masher. add 1/2 cup hot reserved cooking liquid and remaining ingredients. mash until well blended.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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place the potatoes in a pot with cold salted water to cover. bring to a boil and cook until soft, about 30 minutes. drain the potatoes, then mash them well (or put through a food mill or ricer). return them to the pot over very low heat and stir in the butter and gradually add the milk, beating with a wooden spoon until smooth and creamy. season with salt and pepper. serve immediately or keep warm or reheat in a microwave.
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Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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make mashed potatoes according to package directions for 7-8 servings. stir garlic powder, eggs, parmesan and one cup of the mozzarella into prepared potatoes. pile mixture into a 9-inch deep dish pie plate. sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color. bake at 350°f until golden on top and puffy about 45 minutes.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel potatoes. cut into 1 1/2 inch chunks, dropping into a large saucepan half filled with cold water. add 1/2 teaspoon salt. bring to boiling and boil, partially covered, until potatoes are tender, 15 minutes. drain and set potatoes aside. in same saucepan, bring 1 cup milk and butter to simmering. turn off heat. return potatoes to pan. add pepper, nutmeg, and remaining 1 1/2 teaspoons salt. mash. stir in parsley and remaining 1/2 cup milk.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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boil potatoes in salted water until tender when pierced. drain, return them to the pot, cover and let dry a few minutes. in a little saucepan, heat the milk with peas and mint. mash the potatoes then add the mixture of peas and butter, to obtain a creamy consistency. add salt and pepper if you want. and serve.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel (optional) and cube potatoes, salt lightly and cover with water and boil until fork tender. drain well. return potatoes to pan and heat for approximately 30 seconds to evaporate any remaining water. using mashing hand tool, smash potatoes (in pot) to desired level of smoothness. add sour cream and continue mashing. add 2-3 tablespoons butter and continue mashing. add half-n-half slowly - you may not need the entire amount. when potatoes are the desired consistency, season with salt and pepper and paprika. taste and adjust seasonings according to your tastes. serve hot. *these can be made ahead and kept warm in crock pot or casserole dish and reheated in oven. left-overs are great for potato pancakes.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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steam blue potatoes for 40 minutes, or until tender. drain potatoes and place in large bowl. in a pan, bring cream and butter to a boil-- remove from heat immediately. mash cooked potatoes in the large bowl. fold cream and butter into potatoes with a rubber spatula. season with salt and pepper. fold in blue cheese and scallions.
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Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large pot, add potatoes and water and bring to a boil over medium high heat and cook until potatoes are tender (20-30 minutes). drain and toss with 2 tablespoons olive oil. in a large serving dish or bowl combine grated lemon rind and juice of one lemon and next 4 ingredients (garlic - parsley) plus the remaining oil (2 tablespoons). ***lemon mixture can be made one day ahead and refrigerated; remove from refrigator 30 minutes before tossing with potatoes.***. prepare barbecue. coat cooking grate with pam and place on grill on high heat (350-400 degrees f). grill potatoes, covered for 5 minutes, turning occasionally. remove potatoes from grill and toss with lemon mixture.
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preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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rinse peeled and quartered potatoes. arrange potatoes in medium glass bowl. cover with plastic wrap. cook at high for 9 to 10-1/2 minutes; stir once. you can set your kitchen timer for a reminder to stir. potatoes should be tender. let stand, covered, for 5 minutes. during this 5 minute standing time, combine milk, butter, salt and pepper in a large glass bowl or 8-cup glass pyrex measuring cup. cook milk mixture at medium for 2 to 3 minutes or until hot. drain potatoes. add potatoes to the hot milk mixture; mash until smooth.
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Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the oil in a large deep frying pan. add the paprika and rosemary and then the potatoes. take to a high heat and stir the potatoes for 2 or 3 minutes to make sure they are coated with the spices. add the stock and the whole garlic and bring to the boil. cover the pan and simmer for 20 minutes. take off the cover and boil rapidly until the liquid has evaporated, stirring the potatoes occasionally to ensure they don't stick. once cooked they will have an almost "roasted" appearance, similar to patatas bravas - minus the fat.
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preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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in medium saucepan, cover potatoes with water and cook until tender. drain potatoes. mash potatoes (electric mixer or potato masher or however you prefer). mix in sour cream, green onions, chili powder, turmeric, and garlic powder. gradually mix in milk until potatoes reach desired consistency. (do not overbeat.) season with salt and pepper. serve topped with cheese.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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in a large kettle cover the potatoes with 2 inches salted cold water, bring the water to a boil, and simmer the potatoes for 40 to 50 minutes, or until they are tender. drain the potatoes and force them through a ricer or peel them and mash them with a potato masher. stir in the butter and enough of the milk, heated, to reach the desired consistency. stir in the scallion and salt and pepper to taste.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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peel and boil potatoes drain till all water is out in a seperate pot 1/4 cup of white wine reduce it down. place pots in a seperate bowl and begin to mash by hand add 1/8 cup of chive 1/4 cup of chicken broth and 10 oz of cream cheese then add white wine mix till creaming and add a little pepper to taste.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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cut potatoes in half, then each half in quarters -- should come out with eight pieces per potato (just cutting so they cook faster. amount of pieces is not important). place potatoes in sauce pan or pot with just enough water to cover. bring to boil and simmer until potatoes are done (about 20-30 minutes). drain water. place potatoes in medium bowl and add remaining ingredients to your taste. mash the potatoes. beat in enough half-n-half to make potatoes light and fluffy. add maybe a tablespoon at a time so you don't add too much liquid. please note that if you taste it before the cream is added, it will taste salty.
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Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 375 degrees f (190 degrees c). place potatoes on a baking tray and bake for 45 to 60 minutes, until tender. turn oven up to 450 degrees f (230 degrees c). push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. bake until golden and crisp about 15 to 20 minutes more.
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cut top off from the garlic bulb to expose the several garlic cloves inside. drizzle with evoo and sprinkle with salt and pepper. wrap bulb in foil. place in 425 degree oven for 30 minutes. bring water to a boil. cut red potatoes in 1/2 and put in boiling water. salt the water and cover the pot. cook until tender. the potatoes should be ready in approximately 20 minutes. drain potatoes. pour cream and 1 tablespoons butter in hot pot and warm on the stove while potatoes drain. squeeze garlic from the bulb into the pot. salt and pepper to taste. add potatoes to pot and smash. stir and enjoy.
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