Hot N Sour Potatoes Recipes

SOUR CREAM POTATOES

Sour Cream Potatoes image

One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top.-Krista Smith Kliebensteain, Broomfield, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 8

Ingredients

10 medium red potatoes, peeled and quartered
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
1/4 cup 2% milk
2 tablespoons butter, divided
1 tablespoon dried parsley flakes
1-1/4 teaspoons garlic salt
1/4 teaspoon paprika

Steps:

Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.

Nutrition Facts :

HOT 'N' SOUR SOUP

Hot 'n' Sour Soup image

Easy to make and to be enjoyed anytime. Serve in soup bowls over cooked white or brown rice.

Provided by William Anatooskin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

8 cups chicken broth
5 slices fresh ginger root
1 teaspoon whole black peppercorns
6 fresh green onions, chopped
1 red bell pepper, diced
1 cup fresh sliced mushrooms
½ cup bamboo shoots
½ cup rice vinegar
2 teaspoons chili powder
2 teaspoons sesame oil

Steps:

In a large cooking pot, add chicken broth, ginger root, and peppercorns, and bring to boil. Reduce heat to low and simmer, uncovered, for 20 minutes.
Strain broth; discard ginger root and peppercorns. Return strained broth to the pot. Add green onions, red pepper, mushrooms, bamboo shoots, rice vinegar, chili powder, and sesame oil. Simmer until vegetables are just tender, about 10 minutes.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Cholesterol 6.1 mg, Fat 2.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 1174 mg, Sugar 2.4 g

SICHUAN HOT AND SOUR POTATO

Sichuan Hot and Sour Potato image

My husband had this dish on a recent trip to China and came home raving about how delicious it was. It is super spicy, tangy, simple, and oh-so tasty.

Provided by Buckwheat Queen

Categories World Cuisine Recipes Asian Chinese

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

⅔ pound waxy potatoes
1 tablespoon vegetable oil
2 teaspoons dried crushed red pepper flakes
1/2 teaspoon ground Sichuan pepper
1 clove garlic, minced
1 tablespoon black rice vinegar (such as Chinkiang)
1 tablespoon soy sauce
1 pinch flaked salt
1 teaspoon fresh cilantro leaves, or to taste

Steps:

Peel potatoes and cut into 1/4-inch matchsticks. Rinse under running water until water runs clear. Soak potatoes in water for 5 to 10 minutes.
Drain potatoes and pat dry.
Heat a wok over medium-high heat. Add oil. Add pepper flakes and ground Sichuan pepper to the hot oil; cook and stir until fragrant, about 30 seconds. Add potatoes and garlic; toss and cook until potatoes begin to soften, about 5 minutes. Add vinegar, soy sauce, and salt; toss to combine. Cook until flavors have infused, 1 to 2 minutes.
Serve garnished with cilantro leaves.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 29.3 g, Fat 7.5 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 538.9 mg, Sugar 1.6 g