BAKED POTATO WITH RICOTTA
I was playing around with toppings for baked potatoes and I came up with this. Very simple and tastes good. The "residents" here at the home don't like sour cream w/out sugar(!), I think it is a Cuban thing, so we came up with another alternative.
Provided by Manami
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Bake potatoes 45 minutes or until tender.
- Mix remaining ingredients.
- Serve as topping for potatoes.
- You can use all other toppings as well, like crumbled bacon bits as a garnish, green onions instead of onion powder, combine cheddar cheese with less ricotta and -- .
Nutrition Facts : Calories 290.6, Fat 9.9, SaturatedFat 6.1, Cholesterol 38.1, Sodium 159.6, Carbohydrate 34.3, Fiber 2.5, Sugar 1.8, Protein 16.7
EASY POTATO KNISHES
This is another MIA recipe that I found after several decades. I made these for Stephanie's Bat Mitzvah reception and now she is a Mommy with 3 children. They are easy to make because the dough is refrigerated flaky biscuits separated into layers and the mashed potatoes are made from instant potato flakes
Provided by mandabears
Categories Potato
Time 30m
Yield 30-35 knishes
Number Of Ingredients 8
Steps:
- Saute onion in chicken schmaltz or vegetable oil until lightly browned.
- Combine all ingredients except biscuits and mix well, the mixture should be the texture of stiff mashed potatoes.
- Separate biscuits into layers.
- Place 1/2 teaspoon of mashed potato mixture in center of biscuit layer and roll up, I bring the outside edges up into the center instead.
- Place on cookie sheet that has been sprayed with Pam.
- Bake at 400 degrees Fahrenheit until golden brown.
- Can be frozen before baking.
Nutrition Facts : Calories 70.5, Fat 2.2, SaturatedFat 0.6, Cholesterol 13.5, Sodium 253.5, Carbohydrate 10.9, Fiber 0.6, Sugar 1.6, Protein 1.9
BREADLESS RUEBEN #SP5
Official contest entry: Simply Potatoes 5Fix This gluten free Rueben sandwich might be better than the traditional. It needs to be eaten with a knife and fork.
Provided by Karrod
Categories Potato
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat large electric griddle to med. high.
- Spread about 2 tablespoons oil on griddle.
- Spread bag of hash browns on griddle. Make a large rectangle and smash potatoes flat and thin. Cook about 8 minute till golden brown. Cut hash browns in 8 equal squares and cook the other side with rest of oil until crisp and golden brown.
- When hash browns are done, add one slice swiss to each square.
- grill sauerkraut until hot and spread on top of 4 squares.
- Grill pastrami until hot and add on top of each hash brown squares with sauerkraut,.
- Top each with other hash brown squares.
POTATO KNISHES
Very popular in many parts of the world. This recipe was first published in Peru in the C.I.P. Women's Club Cookbook.
Provided by Olha7397
Categories Low Cholesterol
Time 1h15m
Yield 12 knishes
Number Of Ingredients 11
Steps:
- TO MAKE THE DOUGH: combine flour and soda.
- Make a hole in the centre and add beaten egg and egg whites and 1/4 cup of water.
- Gradually mix with a knife, working from the inside out and adding more water in small amounts (about 1/4 cup at a time).
- When well-mixed, divide into 6 balls.
- Knead with your hands and throw dough on counter top several times.
- With a small amount of flour, add 1 Tbsp.
- of oil to each roll.
- Knead until smooth and elastic enough for a thumb print to stay for a few seconds in the dough.
- Place dough in a pie plate and pour remaining oil over balls to soak.
- Let stand at least 1 hour before using.
- FOR THE FILLING: Sauté onions in vegetable oil.
- Mix potatoes with onions, eggs, salt and pepper.
- TO ASSEMBLE KNISHES, roll dough with a rolling pin; press with hands until very thin.
- Holding dough in your hands above a table, begin stretching in the middle and working towards the outside.
- Each ball of dough should be as thin as paper (about 1/16 of an inch).
- Form potato mixture into a long slender roll, about 1 inch in diameter.
- Roll dough around potato mixture.
- Seal.
- Preheat oven to 400 F.
- Cut rolls into 1 1/2 inch pieces.
- Push ends partially shut and place ends down on a shallow greased baking sheet.
- Bake 45 minutes in a 400 F.
- oven, until lightly browned.
- Makes 12 knishes.
Nutrition Facts : Calories 580.3, Fat 20.2, SaturatedFat 2.9, Cholesterol 52.9, Sodium 142.2, Carbohydrate 87, Fiber 6.7, Sugar 2.8, Protein 12.8
FAT GRANDMA'S POTATO KNISHES
Make and share this Fat Grandma's Potato Knishes recipe from Food.com.
Provided by chia2160
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Heat oil in a skillet, add onions, and cook 5 minutes.
- Add garlic and paprika and turn heat to low, cook 7 minutes more.
- Meanwhile heat water, salt, potatoes in a large pot, bring to boiling, lower heat and simmer for 10-15 minutes.
- Drain potatoes and return them to pot over medium heat until water is evaporated.
- Remove from heat and cool slightly.
- Mash potatoes, add onion mixture, herbs, egg, salt, pepper, and flour.
- Use your hands to form 8 patties.
- Combine crust ingredients, dredge each knish through the crumb mixture, shaking off excess.
- Grease a baking sheet with cooking spray, spray tops and bottoms of knishes, bake 30-40 minutes, turning after 20 minutes.
POTATO KNISH
Make and share this Potato Knish recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Boil potatoes in salted water for 15-20 minutes till soft.
- Drain and mash.
- Measure out one cup of the potatoes and reserve the rest.
- In a bowl add the oil and salt to the 1 cup potatoes and mix.
- Then add in the flour and baking soda in stages.
- Then add the cold water and knead dough until in forms a firm ball, then cover and let rest.
- In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them .
- Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper.
- Mix till combined. Do Not Overmix!
- Roll out dough on a floured surface till 1/4 inch thick.
- Cut dough into 4 rectangles.
- Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed.
- Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.
- Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.
Nutrition Facts : Calories 292.3, Fat 9.2, SaturatedFat 3.2, Cholesterol 25.7, Sodium 272.4, Carbohydrate 46.3, Fiber 3.7, Sugar 1.4, Protein 6.4
NANA REBA'S POTATO KNISHES
I grew up eating these potato knishes every holiday. My grandmother had to show up with at least four dozen because they were devoured within minutes! I haven't changed her recipe other than to use ready-made pie crusts. You can use cooked ground beef or lamb as well. -Ellie Brandon, Tucson, Arizona
Provided by Taste of Home
Time 1h
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Prepare potatoes according to package directions. Meanwhile, in a small skillet, heat butter over medium heat. Add onion; cook and stir just until tender, 4-6 minutes. Remove from the heat. Stir in salt and pepper. Stir onion mixture into potatoes. Cool slightly., Meanwhile, on a work surface, unroll crusts. Roll each to a 12x10-in. rectangle. Spread half the potato mixture evenly over 1 crust; top with another crust. Repeat with remaining crusts and potato mixture. Cut each rectangle lengthwise into 2-in. strips. Carefully transfer strips to parchment-lined baking sheets, separating slightly. Press opposite edges of strips with a fork to seal. Cut strips crosswise into 2-in. squares., Bake until golden brown, 25-30 minutes. Serve warm with mustard.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 97mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
ROASTED POTATOES WITH RICOTTA
Try this side with pork chops or steak and sliced tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place potatoes in center ofa 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
- In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes.
Nutrition Facts : Calories 238 g, Fat 10 g, Fiber 3 g, Protein 8 g
POTATO KNISHES
A recipe I haven't tried but want to, from the Vegetarian Times Complete Cookbook. Knishes are flaky pastries filled with mashed potatoes and savory onions
Provided by sarra
Categories Potato
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Make your own bread crumbs: Cut fresh bread into cubes. Place them on a baking sheet and bake at 350F until crisp, about 15-20 minutes. Process the cubes in a blender or processor until finely ground.
- Heat the oil, butter or margarine in a medium skillet and add onions. Lower the heat, and cook, stirring frequently, until browned. Let cool slightly.
- Meanwhile, bake or steam the potatoes until just tender. Peel and mash them or put them through a ricer. (Do not whip the potatoes - some texture is necessary).
- Combine the potatoes and onions, and stir in egg or egg substitute and seasonings.
- Preheat the oven to 375°F Spray a baking sheet with nonstick cooking spray and set aside.
- Unroll the phyllo and carefully peel apart 12 sheets. (Return the remaining phyllo to your freezer for another use) Cover 6 sheets with a damp dishcloth to prevent drying.
- Brush 1 sheet lightly with the melted butter or margarine. Quickly lay the second sheet on top, and brush with butter or margarine. Continue this process with remaining 4 sheets.
- Sprinkle half of the bread crumbs over the phyllo, then spoon half the potato/onion mixture in a ribbon across the width (short side) about 4 inches in from the edge.
- Fold this 4-inch edge over to cover the filling, then roll into a cylinder. Carefully transfer the filled roll to the prepared baking sheet.
- Repeat procedure with the remaining 6 sheets of phyllo, bread crumbs and potato-onion mixture.
- With a very sharp knife, cut partially through the rolls at 2-inch intervals, leaving the rolls intact and being careful not to separate the slices. Brush the tops very lightly with melted butter or margarine and bake until golden brown, about 30-40 minutes.
Nutrition Facts : Calories 188.6, Fat 8, SaturatedFat 3.2, Cholesterol 27.8, Sodium 160.5, Carbohydrate 25.8, Fiber 1.8, Sugar 1.9, Protein 3.7
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