NEAPOLITAN POTATOES
One taste of these yummy potatoes and I pestered my friend for months to give me the recipe! The tantalizing blend of flavors complements any festive entree.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first seven ingredients; set aside. Grease a shallow 2-1/2-qt. baking dish with 1 tablespoon oil. Place a third row of the potatoes and tomatoes in dish. Drizzle with 2 tablespoons oil; sprinkle with a third of the cheese mixture. Repeat layers twice. Cover and bake at 350° for 55-65 minutes or until the potatoes are tender.
Nutrition Facts : Calories 223 calories, Fat 14g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 609mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
NEAPOLITAN NAPOLEONS
Provided by Warren Brown
Categories dessert
Time 4h30m
Yield varies on size of pastry pieces
Number Of Ingredients 12
Steps:
- Because the pastry cream needs to be removed from the saucepan immediately, prepare a medium sized bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
- In a large bowl, whisk together the flour with 1 cup of the sugar as well as the eggs until incorporated. The mixture will be very thick.
- In a medium saucepan over medium heat, combine the milk, the remaining cup of sugar and the salt. With a pairing knife, scrape the inside of the vanilla bean and place contents into the saucepan. Cook the mixture, stirring occasionally to prevent scalding. Remove from heat when the milk just begins to simmer. While whisking constantly, slowly pour about half of the milk in a thin stream into the flour mixture. Once the 2 mixtures are combined, continue whisking the combined flour and milk and return the contents to the saucepan with the remaining milk. Place the saucepan on medium heat while whisking constantly. Cook the mixture until it thickens, approximately 2 minutes. Immediately remove the pan from the heat as soon as the first bubble breaks the surface of the pastry cream.
- Pour the hot pastry cream into the strainer or food mill over a medium sized bowl. With a spatula, push the cream through the strainer or food mill. To prevent a skin from forming, place plastic wrap directly on the surface of the cream and refrigerate for 3 to 4 hours, or overnight.
- Have packaged puff pastry unrolled on cutting board. Bake the puff pastry according to package directions. Spread layers of pastry cream between the baked puff pastry alternating optional flavors. Garnish with fruit or nuts and sprinkle with powdered sugar.
NEOPOLITAN COOKIES
Steps:
- In an electric mixer add flour, sugar, butter, egg, baking powder, vanilla, salt, beat 3 minutes. Line bottom of loaf pan with waxed paper. Divide in 3 equal parts and mix in: Part 1: almond extract and 5 drops red food coloring Part 2: cocoa Part 3: chopped walnuts
- Preheat oven to 350 degrees. Spread each part in loaf pan one on top of the other, pink, white, and chocolate. Cover pan and refrigerate for at least 4 hours. Remove from pan and cut lengthwise in half then crosswise then cut 15 cookies from each piece. Bake for 8 to 10 minutes.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
NEAPOLITAN POTATO CROQUETTES
Number Of Ingredients 8
Steps:
- 1 Scrub the potatoes with a brush under cold running water. Place the potatoes in a large saucepan with cold water to cover. Cover the pan and bring the water to a boil. Cook over medium heat until the potatoes are tender when pierced with a fork, about 20 minutes. Drain the potatoes, then let them cool slightly. Peel the potatoes. Put them in a large bowl and mash them with a masher or fork until smooth. 2 Separate the eggs, putting the yolks in a small bowl and setting the whites aside in a shallow dish. Spread the bread crumbs on a sheet of wax paper. 3 Stir the egg yolks, cheese, parsley, and salame into the mashed potatoes. Add salt and pepper to taste. 4 Using about 1/4 cup of the potato mixture, form a sausage shape about 1 inch wide and 21/2 inches long. Repeat with the remaining potatoes. 5 Beat the egg whites with a whisk or a fork until frothy. Dip the potato logs into the whites, then roll them in the crumbs, coating them completely. Place the logs on a wire rack and let dry 15 to 30 minutes. 6 Pour about 1/2 inch of the oil into a large heavy skillet. Heat over medium heat until a bit of the egg white sizzles when dropped in the oil. Carefully place some of the logs in the pan, leaving a little space between them. Fry them, turning occasionally with tongs, until evenly browned, about 10 minutes. Transfer the browned croquettes to paper towels to drain. 7 Serve immediately or keep the croquettes warm in a low oven while frying the remainder. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
NEOPOLITAN POTATOES
One taste of these yummy potatoes and I pestered my friend for months to give me the recipe! The tantalizing blend of flavors complements any festive entree.
Provided by Allrecipes Member
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a bowl, combine the first seven ingredients; set aside. Grease a shallow 2-1/2-qt. baking dish with 1 tablespoon oil. Place a third row of the potatoes and tomatoes in dish. Drizzle with 2 tablespoons oil; sprinkle with a third of the cheese mixture. Repeat layers twice. Cover and bake at 350 degrees F for 55-65 minutes or until the potatoes are tender.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 28.2 g, Cholesterol 5.9 mg, Fat 17.9 g, Fiber 3.5 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 706.3 mg, Sugar 3.3 g
NEAPOLITAN POTATO CROQUETTES
Number Of Ingredients 8
Steps:
- 1 Scrub the potatoes with a brush under cold running water. Place the potatoes in a large saucepan with cold water to cover. Cover the pan and bring the water to a boil. Cook over medium heat until the potatoes are tender when pierced with a fork, about 20 minutes. Drain the potatoes, then let them cool slightly. Peel the potatoes. Put them in a large bowl and mash them with a masher or fork until smooth. 2 Separate the eggs, putting the yolks in a small bowl and setting the whites aside in a shallow dish. Spread the bread crumbs on a sheet of wax paper. 3 Stir the egg yolks, cheese, parsley, and salame into the mashed potatoes. Add salt and pepper to taste. 4 Using about 1/4 cup of the potato mixture, form a sausage shape about 1 inch wide and 21/2 inches long. Repeat with the remaining potatoes. 5 Beat the egg whites with a whisk or a fork until frothy. Dip the potato logs into the whites, then roll them in the crumbs, coating them completely. Place the logs on a wire rack and let dry 15 to 30 minutes. 6 Pour about 1/2 inch of the oil into a large heavy skillet. Heat over medium heat until a bit of the egg white sizzles when dropped in the oil. Carefully place some of the logs in the pan, leaving a little space between them. Fry them, turning occasionally with tongs, until evenly browned, about 10 minutes. Transfer the browned croquettes to paper towels to drain. 7 Serve immediately or keep the croquettes warm in a low oven while frying the remainder. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
NEOPOLITAN POTATOES
Super yummy potatoes that are fairly easy to prepare. Fabulous with the fresh herbs, but also good with dried herbs. Red potatoes are best, but other types work as well.
Provided by berry271
Categories Potato
Time 1h20m
Yield 1 9 by 13 dish, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Grease a 9 by 13 dish with about 1 tablespoon oil.
- Slice potatoes, you will want 6-8 cups.
- Place 1/3 of the potatoes into the dish.
- Drain the tomatoes and sprinkle 1/3 of the can over the potatoes.
- Drizzle about 2 tablespoons oil over the potatoes and tomatoes.
- Mix together the cheese, garlic, basil, parsley, oregano, salt, and pepper.
- Sprinkle 1/3 of the cheese mixture over the potatoes, tomatoes, and oil.
- Repeat layers twice.
- Cover and bake until potatoes are tender, about 50 minutes.
Nutrition Facts : Calories 511.4, Fat 27.9, SaturatedFat 5.6, Cholesterol 11, Sodium 1129, Carbohydrate 56.6, Fiber 7.1, Sugar 7, Protein 12.2
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