Potato Potsticker Casserole Sp5 Recipes

CREAMED POTATO CASSEROLES

Steps:

• Place potatoes in a large stockpot; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut into 1/4-in. slices; set aside., In a large saucepan, melt 2/3 cup butter. Stir in flour until smooth; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1 cup hot cream mixture into egg yolks; return all to the pan, stirring constantly. Add the parsley, salt, pepper and cayenne. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat., Spread 1 cup sauce into each of two 3-qt. baking dishes. Top with a third of the potato slices. Repeat layers twice. Spread with remaining sauce. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 375° for 40-45 minutes or until bubbly. ,

JIAOZI (CHINESE POTSTICKERS OR GYOZA)

Steps:

• To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water. Drain again. Cool and chop.
• Place mushrooms in a small bowl and cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms and chop.
• Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.
• Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons dumpling mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.
• Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan and cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
• To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.

SPICY BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Prick potatoes several times with a fork and place into a microwave-safe dish. Microwave until fork-tender, 5 to 7 minutes.
• Place potatoes on a flat work surface. Slice each potato in half; scoop out the flesh into a bowl, leaving only the skins. Flatten the skins into a single layer in an 8-inch baking pan.
• Mash the potato flesh. Mix in eggs, Cheddar cheese, butter, green onion, garlic, turmeric, paprika, red pepper flakes, salt, and pepper. Layer the mixture over the potato skins.
• Bake in the preheated oven until bubbly and lightly browned on top, about 20 minutes.

THE BEST POTSTICKERS EVER

Steps:

• place wonton wraps on a nonstick cutting board and lightly brush each with water, lay one small scoop of filling into the center of wrap and fold closed, pressing ends tightly.
• Mist with seasme oil and sautee in skillet ten minutes.
• Pour 1/2 cup Chicken broth over dumplings.
• cover and simmer 6 -8 minutes.

POTATO POTSTICKER CASSEROLE #SP5

Steps:

• Preheat oven to 350 degrees.
• Peel film at corners of both containers to vent. Heat both containers in microwave for 4 minutes. Place warmed potatoes in a large bowl and stir in the sour cream.
• Spread half of the potato/sour cream mixture in a 9x13 non-stick baking dish. Top with 1 cup of the cheese and sprinkle the bacon pieces on top. Top with a single layer of 12 wonton wrappers. Spread the remaining half of the potato mixture on top of the wonton layer. Finish with a second, single layer of the wonton wrappers. Sprinkle wontons with the remaining cheese. Cover with foil and bake 30 minutes.
• Remove foil and bake uncovered for the final 10 minutes.

GARLIC PARMESAN HASH BROWN CASSEROLE #SP5

Steps:

• Brown and drain 1 lb hot Italian sausage.
• Saute red peppers and onions until tender.
• Place thawed hash browns in a greased 13x9 baking dish.
• Cover Hash browns evenly with sausage, red peppers and onions.
• Cover all with the entire jar of Ragu Roasted Garlic Parmesan sauce.
• Bake for 45 minutes at 375 degrees.