POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
POP PI
For those who enjoy spinach, bacon, and cheese.
Provided by Deb C
Categories Pork Pie
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, about 10 minutes. Drain on paper towels and roughly chop.
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in small frying pan over medium heat. Add mushrooms and cook until tender and juicy, about 5 minutes.
- Combine the bacon, mushrooms, spinach, cottage cheese, and Cheddar cheese in a bowl. Season with salt and pepper.
- Press the edges of 2 crescent dough triangles together; roll out into a 6x5-inch rectangle. Place 1/4 of the spinach mixture on one end, leaving a 1/2-inch margin on the edges. Fold opposite end over filling, pressing down and crimping edges with a fork to seal. Repeat with remaining crescent dough and filling. Transfer to an ungreased cookie sheet.
- Bake in the preheated oven until lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 341.2 calories, Carbohydrate 24.6 g, Cholesterol 25.3 mg, Fat 20.6 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 7.8 g, Sodium 785.4 mg, Sugar 4.4 g
POP-TARTS®
These homemade Pop-Tarts® include all the flavor of the original, but don't contain any of the stuff you can't pronounce on the back of the box! They freeze well and can be filled with anything. Try pumpkin butter, cinnamon sugar, Nutella®, or peanut butter and jelly! Homemade fruit preserves are delicious as well! Top with confectioners' sugar.
Provided by Bettina M. Hornsby
Categories Desserts
Time 2h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
- Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour.
- Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
- Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
- Arrange pastries on the lined baking sheets.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 26.5 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 14.6 g, Sodium 236.5 mg, Sugar 6.4 g
BAKED POTATO PUFFS
The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
- Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
- Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
- Scoop potato dough into the greased muffin cups.
- Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g
JW POTATOES, MABEL'S STYLE
"These potatoes are modeled after chef Jonathan Waxman's. By a mile, his are the best fried potatoes you'll ever pop in your mouth," says Michael.
Provided by Michael Symon : Food Network
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Scrub the potatoes, place them on a baking sheet and bake until the thickest part is easily pierced with a knife, about 1 hour 15 minutes. Remove the pan from the oven and allow the potatoes to cool completely. Break them up by hand into rough 1- or 2-inch pieces. (This step can be done a day in advance; refrigerate the potatoes until needed.)
- In a small bowl, whisk to combine the mustard and vinegar. While whisking, add the olive oil in a steady stream to form an emulsion.
- In a deep-fryer or pot over medium-high heat, heat about 4 inches of peanut oil or lard to 360 degrees F. Fry the potatoes in batches until golden brown and crisp, using a slotted spoon or frying spider to turn them often, about 4 minutes. When the potatoes are done, use a slotted spoon to transfer them to a paper towel-lined plate.
- In a large bowl, combine the potatoes, scallions and enough vinaigrette to lightly coat (about 2 tablespoons) and toss to combine. Pour onto a platter, sprinkle with flaky salt and serve.
POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h
Yield 4 servings (8 pancakes)
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
- Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
- Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
- Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
- For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.
SODA POP CHOPS WITH SMASHED POTATOES
Root beer gives this family-friendly recipe a tangy taste kids will love. Served alongside the smashed potatoes, this makes a scrumptious stick-to-the-ribs meal any weeknight. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook until tender, 15-20 minutes., Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and 1/4 teaspoon garlic powder; set aside. In a large resealable plastic bag, combine the flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat., In a large skillet, cook chops in oil over medium heat until chops are lightly browned, 2-3 minutes on each side. Drain. Add root beer mixture; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 6-8 minutes. Remove pork and keep warm. Let stand for 5 minutes before serving., Bring sauce to a boil; cook until liquid is reduced by half. Meanwhile, drain potatoes; mash with butter, remaining garlic powder and remaining salt and pepper. Serve with pork chops and sauce.
Nutrition Facts : Calories 637 calories, Fat 29g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 1222mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 4g fiber), Protein 36g protein.
SODA POP CHOPS WITH SMASHED POTATOES
I've yet to try this one that I received it in my e-mail from Taste of Home. It sounds like a fun recipe, with its root beer spiked sauce and side of red potatoes. Add a cool, crisp salad or steamed fresh veggies, and dinner's done!
Provided by Christmas Carol
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
- Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and garlic powder; set aside. In a large, resealable plastic bag, combine flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat. in a large skillet, brown chops in oil. Add root beer mixture. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until meat is tender, turning once. Remove pork and keep warm. Bring sauce to a boil; cook until liquid is reduced by half.
- Meanwhile, drain the potatoes; mash with butter, garlic powder, and remaining salt and pepper. Serve with pork chops and sauce.
POP-POP POTATOES
My Dad, Arel gets credit for these awesome spuds. He has made them for my boys since they were little, and they still request them in their teenage years at every visit. Super easy, and the kinds of potato, oil and spices can be changed to suit any preference, although this is the masters' blend. We love them best finished on the top rack of the grill when the steaks are on, and nice big Jersey tomatoes sliced on the side.
Provided by punkinpea
Categories Potato
Time 1h
Yield 1 per person, 1-100 serving(s)
Number Of Ingredients 5
Steps:
- Ok -- Dad's directions go like this -- Cut, nuke, slash, oil, season. Which for the rest of us really means: Wash the spuds and halve them, then cook them in the microwave until almost fully done. Pull them out, slash cross-hatches in them and oil with a brush, then season them as liberally as you like. Put them out on the grill on the top rack for "two beers worth" of time (as Dad puts it) until nicely browned and kinda crusty on the bottom. If you like you can also do them in the oven like me (because I don't have a grill in the apartment) along with the casserole or meat that is already in there at 350 or higher. They might not get as brown, but are still very yummy!
Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
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