FALL STIR-FRY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the brown sugar and 1/4 cup of the soy sauce in a bowl. Toss the pork in the mixture. Marinate in the fridge for 2 hours.
- Mix together the hoisin, ginger, chili paste, garlic and remaining 2 tablespoons soy sauce in a small bowl. Set aside.
- Heat a large skillet (12- to 14-inch) over high heat and add the oil. Toss the pork with the cornstarch to coat.
- Add the pork to the skillet in small batches and cook, stirring infrequently to ensure good browning and crispness, until the pork is barely cooked through, about 5 minutes; remove with a slotted spoon and set aside on wire-racked baking sheet.
- Add the sprouts, squash and scallions to the hot skillet and stir-fry until the veggies are crisp-tender and have developed good caramelization, 5 to 6 minutes. Add the pork back and cook 1 minute. Add the hoisin mixture and simmer for an additional 1 minute. Add the pears and toss to coat. Remove from the heat.
- Very thinly slice the reserved scallion tops on the bias and toss them in with the sesame seeds to garnish.
FRIED MASHED POTATOES
These are pretty good. The holidays are coming and we always have leftover mash potatoes. These are fast to make--that is what I like--fast.
Provided by sheila
Categories Meat
Time 7m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Add the onion to the mashed potatoes.
- Form into hamburger shape.
- Dip patties in flour on both sides.
- Fry in some hot grease until golden brown on each side.
AUTUMN HARVEST MASHED POTATOES
I first made these scrumptious potatoes as a surprise for my daughter during her freshman year of college. Canned pumpkin and a medley of root vegetables take ordinary mashed potatoes to extraordinary. -Susan Sutphin, Sevierville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, turnips and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain. , Mash vegetables with butter; stir in the pumpkin, garlic salt, salt, pepper and nutmeg. Transfer to a serving bowl.
Nutrition Facts : Calories 218 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 6g fiber), Protein 5g protein.
VEGGIE STIR-FRY WITH POTATOES
For stir-fry lovers who have tried them all, this one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!
Provided by SweetShuga
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
- Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
- Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 43.4 g, Fat 7.4 g, Fiber 6.3 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 821.3 mg, Sugar 5.5 g
FALL-INFUSED MASHED POTATOES
The bounty of Autumn--soft and creamy acorn squash--is mixed in subtle ratio with mashed potatoes for a seasonal kick on an old favorite!
Provided by LenoreRockchild
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.
- Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
- Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.
- Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 39.6 g, Cholesterol 11.8 mg, Fat 4.5 g, Fiber 5 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 137.9 mg, Sugar 4.1 g
CRISPY FRIED MASHED POTATOES
Make and share this Crispy Fried Mashed Potatoes recipe from Food.com.
Provided by Samuel Holden
Categories Lunch/Snacks
Time 22m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
- Tip in your mashed potatoes and spread out to cover the pan base.
- Cook on a medium heat and turn and shake occasionally.
- Turn over in parts (it isn't like an omelette, don't worry if it breaks).
- Keep frying until you have a solid crispy shell around it and a nice creamy center.
- Enjoy with a spicy tomato sauce or ketchup and mayonnaise.
FALL STIR FRY WITH MASHED POTATOES
Steps:
- 1. In a large, deep skillet over medium-high, cook the bacon until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Over medium-high, add the pork strips and sear to brown, about 2 minutes. It does not need to cook through. Transfer the pork to a plate and set aside. 2. Lower the heat to medium and add the onion, sage and cinnamon. Cook for 5 minutes, or until the onions begin to brown at the edges. Add the carrots and Brussels sprouts and saute for 5 to 6 minutes, or until starting to brown. Add the broth, then cover and cook for 10 minutes. 3. Return the pork to the pan, add the cranberries, then cook, uncovered, for another 5 to 6 minutes, or until the pork is cooked. Season with salt and black pepper. Serve over mashed potatoes, crumbling the bacon on top. Nutrition information per serving (not counting mashed potatoes) (values are rounded to the nearest whole number): 340 calories; 170 calories from fat (49 percent of total calories); 19 g fat (6 g saturated; 0 g trans fats); 65 mg cholesterol; 25 g carbohydrate; 20 g protein; 6 g fiber; 460 mg sodium.
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