Firecracker Red Potatoes Recipes

GRILLED FIRECRACKER POTATO SALAD

Steps:

• Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.

15 RED POTATO RECIPES: ROASTED RED POTATOES & MORE!

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Wash the potatoes, then pat them dry. Dice them into 1/2-inch cubes (if using baby red potatoes, you can slice them in half).
• In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
• Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for 15 minutes. Toss with 1/2 cup Parmesan and roast another 15 minutes. Serve immediately, drizzled with sour cream sauce if desired.

FIRECRACKER POTATO SALAD

Steps:

• Slice potatoes lengthwise, add water to pot. Bring water to a boil and reduce to a simmer. Cook potatoes until slightly undercooked.
• Pour off hot water and submerge potatoes in cold water.
• Once cool to touch, cut into bite sized chunks or break apart into medium pieces.
• Add wasabi mayo, sliced onions and chopped peppers. Toss to coat potatoes. Add salt and pepper to taste.
• Combine, chill & serve.
• NOTES:
• To reduce the heat factor, cut wasabi mayo with your favorite mayonnaise.
• UPDATE: 5/25/08.
• If wasabi mayo is not available, wasabi powder can be mixed with mayonnaise to desired taste. It does pack a little "heat".
• Fingerling or baby red potatoes can be used.

FIRECRACKERS

Steps:

• Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
• Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

FIRECRACKER PUNCH

Steps:

• In 1-quart saucepan, cook cinnamon candies and 1 cup of the water over medium-high heat, stirring frequently, until candies are melted; remove from heat. Cool completely, about 30 minutes.
• In large punch bowl, stir candy mixture, remaining 3 cups water, the lemonade and orange juice concentrates until well mixed. Refrigerate until ready to serve.
• Just before serving, gently stir in ginger ale. Garnish with orange slices.

FIRECRACKER CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
• Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
• Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.

FIRECRACKER CRACKERS

Steps:

• Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
• Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.

TORNADO POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 325ºF (160ºC).
• Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.
• Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.
• In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.
• Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.
• Enjoy!

CRACKER BARREL POTATO CASSEROLE/HASH BROWNS CASSEROLE - COPYCAT

Steps:

• Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
• In a bowl, combine soup, cheese, butter, onion, salt, and pepper. (or one of mixed season salts from above).
• Gently fold the potatoes into the mixture and pour into prepared pan.
• Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
• Note: If you're looking for a one-dish meal you can add ham to this recipe.

FIRECRACKER RED, WHITE AND BLUE CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, oil and whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 cup of the batter; stir in 1 teaspoon of the red food color until blended. In another small bowl, place 1 cup of the batter; stir in 1 teaspoon of the blue food color until blended.
• Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Let stand 10 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on cooling rack over waxed paper or cooking parchment paper. In small microwavable bowl, place 1/4 cup of the frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed frosting back and forth over cake in striping pattern. Divide remaining frosting between 2 small microwavable bowls. To 1 bowl, stir in 1/4 teaspoon red food color until well blended. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle over cake. Repeat with remaining bowl of frosting and 1/4 teaspoon blue food color. Sprinkle candy sprinkles on top. Let stand about 30 minutes or until frosting is set. Store loosely covered at room temperature.