SIMPLE SAUCY POTATOES
These rich and creamy potatoes are simple to prepare for potlucks. This saucy side dish always gets rave reviews wherever I take it. -Gloria Schroeder, Ottawa Lake, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 4h10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a 3-qt. slow cooker. Combine the remaining ingredients, reserving 1/3 cup bacon crumbles; pour over potatoes and mix well. Cover and cook on high for 4-5 hours. Top with reserved bacon and if desired, chopped chives and coarse cracked pepper.
Nutrition Facts : Calories 144 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GIAMBOTTA
This comes from "The Mafia Cookbook" by Joe Dogs Iannuzzi. It can be served as a side dish as the cookbook suggests or you can pour it over egg noddles and add a generous helping of parmesan for a heartier carb packed main dish.
Provided by BothFex
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat skillet over medium heat.
- Add oil and coat pan.
- Add garlic and cook until soft, but not brown.
- Drain liquid from tomatoes and reserve.
- Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
- While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
- Drain cooked (al dente preferably) beans and add them to the tomato mixture.
- Cut potatoes into 1 inch cubes and add to sauce.
- Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
- Salt and pepper to taste.
Nutrition Facts : Calories 728, Fat 55.3, SaturatedFat 7.8, Sodium 39, Carbohydrate 56.7, Fiber 12.3, Sugar 15.8, Protein 9.3
SIMPLY POTATOES ITALIAN CASSEROLE (GIAMBOTTA) #5FIX
5-Ingredient Fix Contest Entry. This was a common Sunday dinner dish, growing up. It's super easy, quick, and inexpensive to make.
Provided by docchiromb
Categories One Dish Meal
Time 50m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Pre-heat oven to 375°F.
- 2. Place all ingredients into non-stick baking pan. Stir to mix.
- 3. Bake 45 minutes, stirring every 15 minutes.
- 4. Remove from oven and serve.
Nutrition Facts : Calories 271.2, Fat 17.1, SaturatedFat 5.8, Cholesterol 68.6, Sodium 1623.7, Carbohydrate 4.7, Fiber 0.8, Sugar 2, Protein 23.2
SIMPLY CHEESY POTATOE CASSAROLE #5FIX
5-Ingredient Fix Contest. It is a dish that can be served with a baked,broiled,grilled or a bbq entree. I have served it holiday time or just for a friendly get together and it always goes over well.
Provided by shannagirl
Categories Potato
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- preheat over to 350.
- mix all ingredients together in a bowl with a rubber spatula.
- place in a cassarole dish.
- place in oven uncovered for 45 minutes.
Nutrition Facts : Calories 219.9, Fat 15.1, SaturatedFat 9.3, Cholesterol 46.4, Sodium 738.3, Carbohydrate 7.9, Fiber 0.3, Sugar 1.7, Protein 13
SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!
Provided by Beccabo73
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
- Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
- Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
- Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
- Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g
POTATO BAKE WITH ONIONS AND PANCETTA #5FIX
5-Ingredient Fix Contest Entry. Crunchy on the top, creamy on the inside, the combination of potatoes, sweet onions and smoky pancetta make for the perfect meal!!
Provided by lacucinaprimadonna
Categories One Dish Meal
Time 1h5m
Yield 1 Casserole, 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown the pancetta in a pan till slightly crisp. Add the sliced onions, sprinkle with salt and pepper and cook slowly till soft. In a small bowl, add the olive oil and set aside.
- Using a small casserole or baking dish, brush lightly with the oil. Starting with a layer of some Simply Potatoes Shredded Hash Browns, next pancetta/onion mix, continue alternating layers and end with a layer of potatoes. Lightly brush the top with the spice mix and sprinkle coarse salt on the top, bake very slowly in a 350 degree oven for 30-45 minutes (depending on the thickness of your casserole). Test by piercing with a thin knife, if it goes through smoothly, it's done! You can increase or decrease any of these ingredients to fit any size baking dish, large or small, just adjust your cooking time and test with a thin knife. Enjoy!
Nutrition Facts : Calories 104.5, Fat 10.2, SaturatedFat 1.4, Sodium 1.7, Carbohydrate 3.5, Fiber 0.6, Sugar 1.6, Protein 0.4
GIAMBOTTA
I don't like stew with a bunch of peppers and tomatoes (or rather, my stomach does not!). But this stew has a lot of interesting textures, even if you leave out the red pepper! It's from the "Moosewood Restaurant Low-Fat Favorites". I also don't like eggplant very much, but it tasted very good in this. It will surprise you. Don't leave out the fennel bulb!
Provided by KinderSensei
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
- While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
- Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
- Increase heat and simmer for 40 minutes until vegetables are tender.
- Add salt and pepper to taste.
Nutrition Facts : Calories 227.3, Fat 3.2, SaturatedFat 0.5, Sodium 198.3, Carbohydrate 47.6, Fiber 12.4, Sugar 11.1, Protein 7
GIAMBOTTA (VEGETABLE STEW)
Make and share this Giambotta (Vegetable Stew) recipe from Food.com.
Provided by cookiecutter _
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Get a large pot and throw in all the ingredients except the basil.
- Cover and cook, stirring occasionally, about 30 minutes, or until vegetables are very tender.
- Remove from heat and stir in basil.
- Can be served hot or at room temperature.
Nutrition Facts : Calories 111.4, Fat 3.8, SaturatedFat 0.6, Sodium 8.3, Carbohydrate 18.7, Fiber 5, Sugar 5.3, Protein 2.7
GIAMBOTTA
Provided by Molly O'Neill
Categories weekday, appetizer, main course
Time 1h
Yield 10 cups
Number Of Ingredients 26
Steps:
- In a large casserole combine all the ingredients except the basil and the parlsey. Cover and cook over medium heat for about 30 minutes, stirring frequently. Remove and discard the bay leaves and cool. Stir in the basil and parsley. The giambotta can be stored covered in the refrigerator for up to one week and reheated before serving.
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