CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
CIDER FONDANT POTATOES
Even though these are cooked in cider, all it adds is a sweet apple flavour that kids will love, and all the alcohol is burnt off during the cooking
Provided by Lucy Netherton
Categories Side dish
Time 1h5m
Number Of Ingredients 7
Steps:
- Peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic.
- Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 mins, then turn and cook the other side for 20 mins. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 mins at 180C/160C/ gas 4 once the pork is resting, until cooked through and most of the liquid has evaporated.
Nutrition Facts : Calories 158 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
SALT AND VINEGAR ROASTED POTATOES
This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
- Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
- Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients-apples, fennel, and sweet potatoes-roasted in the oven to caramelize lightly and bring their sugars to the forefront. The sauce, which mingles apple cider with the meaty browned bits in the skillet, is sharpened with a bit of Dijon mustard to balance the sweetness.
Provided by Curtis Stone
Categories Pork Roast Quick & Easy Dinner Apple Pork Chop Sweet Potato/Yam Fall Apple Juice Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 14
Steps:
- 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
- 2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
- 3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
- 4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
- 5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.
BOURBON CIDER CHICKEN THIGHS WITH POTATOES
Use Auto-Cook on your Panasonic® Countertop Induction Oven for your chicken and potatoes while making a simple, but flavorful sauce on the stove. Dinner will be ready in less than 30 minutes!
Provided by Chef Mo
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 54m
Yield 4
Number Of Ingredients 9
Steps:
- Pat chicken thighs dry with a paper towel; season with salt and pepper. Place chicken thighs skin-side up on the grill pan of a Countertop Induction Oven (CIO).
- Cut larger potatoes in half so all potatoes are about the same size. Place potatoes in a bowl and drizzle olive oil over potatoes; season with salt and pepper. Place potatoes on the grill pan with chicken.
- Place grill pan in the CIO and set to "Auto Cook 1" for 2 pounds chicken. Cook chicken until no longer pink and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 24 minutes.
- Combine ketchup and bourbon in a small saucepan over medium-high heat. Whisk apple cider and cornstarch together in a small bowl until smooth; pour into ketchup mixture. Bring to a boil, whisking occasionally, until sauce is thickened, about 10 minutes. Remove sauce from heat and stir in 1/8 teaspoon black pepper; set aside to cool.
- Serve chicken and potatoes with sauce on the side.
Nutrition Facts : Calories 568.8 calories, Carbohydrate 35.8 g, Cholesterol 127.7 mg, Fat 26 g, Fiber 2.1 g, Protein 38 g, SaturatedFat 6.8 g, Sodium 495 mg, Sugar 15.1 g
MASHED CIDER SWEET POTATOES
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Peel and slice potatoes one-eighth inch thick; cover with water and cook for 10 minutes in covered pot, until potatoes are tender.
- Drain potatoes and puree in food processor with sour cream, yogurt and cider. Season with salt and pepper.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 54 grams, Fat 2 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 16 grams
CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES
Provided by Michael McLaughlin
Categories Potato Side Thanksgiving Vegetarian High Fiber Cranberry Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes. Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with green onions.
CIDER ROASTED SWEET POTATOES - SOUTH BEACH
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook.
Provided by internetnut
Categories Yam/Sweet Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400. Toss together potato slices, oil, cinnamon, salt, and pepper in a large bowl.
- Transfer to a large baking dish and drizzle with cider. Roast until lightly browned and cooked through, about 30 minutes.
Nutrition Facts : Calories 99.3, Fat 1.7, SaturatedFat 0.2, Sodium 199.1, Carbohydrate 19.8, Fiber 3, Sugar 4.1, Protein 1.5
CIDER POTATOES
This is a recipe from The Guardian's Weekend magazine. I've not yet made it, but thought it sounded great. I didn't want to keep the whole magazine, so I thought I'd post it here for me to keep the recipe safe and to share with you. As the recipe doesn't give any, the times here are estimated. The cider refered to in this recipe is the alcoholic kind.
Provided by -Sylvie-
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Using a 2 inch pastry cutter, cut the potato slices into rounds.
- Place the potato slices into a large pan and cover with the cider.
- Add the butter and season with salt.
- Bring to the boil over high heat and cook until the liquid is reduced and starts to become syrupy.
- The potatoes will start to caramelize.
- Carefully turn the potatoes, so that they will colour on both sides.
- If the potatoes are golden but not yet cooked through, add a little water and repeat the steps.
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