Simply Sweet Potato And Mint Sorbet Sp5 Recipes

MINT SORBET

Steps:

• Stir sugar, water and mint together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
• Remove from oven and uncover. Let cool. Strain through a fine sieve. Refrigerate until cold, several hours or overnight.
• Whisk lemon juice into syrup. Place in an ice-cream machine and freeze according to manufacturer's instructions.

BAKED SWEET POTATO WITH SOUR CREAM AND MINT

Steps:

• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

SIMPLY SWEET POTATO AND MINT SORBET #SP5

Steps:

• Combine water and sugar in a medium sauce pan over medium-high heat until mixture comes to a full boil, stirring occasionally.
• Remove from heat and let cool, at least 10 minutes.
• Place cooled sweet potatoes, sugar mixture, lemon juice, lemon zest, and chopped mint in blender on high and blend until smooth.
• Pour mixture into a pan and freeze until solid, roughly 3 hours.
• Remove from freezer and blend mixture again in blender.
• Return mixture to pan and freeze again until ready to serve.
• Garnish with fresh mint leaves.

CROCKPOT CHEESY POTATOES AND HAM #SP5

Steps:

• Cube the Velveeta.
• Layer all the ingredients in the slow cooker/crockpot.
• Cook on LOW for approximately 8 hours.

MAPLE SALMON POTATO CUPS #SP5

Steps:

• Spray 8 muffin tin cups in a standard muffin pan with spray oil.
• Line each cup with shredded hash browns.
• Spray potatoes with cooking spray.
• Place in a 375 degree oven for 30 minutes, or until potatoes are golden brown.
• Remove from oven, place 1 T salmon and 1 T onion in each cup. Fill each cup with whisked egg. Place 1 t of maple syrup in each cup.
• Bake in oven for 15 minutes or until egg is set.

RASPBERRY AND MINT SORBET

Steps:

• Combine raspberries, mint and water in a bowl (or food processor) and blend until smooth.
• Pour the liquid into an airtight container and refrigerate at least 8 hours, or until thoroughly chilled.
• Meanwhile, combine sugar and water in a saucepan and bring to a boil over medium high heat. Stir until all sugar has dissolved, approximately 10 minutes.
• Transfer the pan to an ice bath and stir until chilled. Keep chilled until ready to use.
• Combine Raspberry and Syrup mixture.
• Affix the freeze bowl to stand mixer and set up for use (per manufacturers instructions).
• Set it going on Stir (speed 1) and pour the mixture into the freeze bowl, leaving stir setting going between 7-12 mins or until it is at your desired consistency.
• Immediately transfer mixture into a container for freezing and freeze for at least 2 hours before serving.

MINT JULEP SORBET

Steps:

• Combine first three ingredients in large heavy saucepan, stirring over medium heat until sugar has dissolved.
• Bring to boil, then pour into a medium bowl.
• Refrigerate until cold, about 2 hours.
• Strain mint syrup through sieve set over bowl, pressing down on mint leaves; discard the leaves.
• Mix bourbon, creme de menthe and minced mint leaves into syrup.
• Transfer mixture to ice cream maker, and process according to manufacturer’s instructions.
• Transfer to container and freeze until firm, about 2 hours.

SIMPLY SCALLOPED POTATOES #SP5

Steps:

• Arrange layer over potatoes in greased casserole dish.
• Sprinkle with salt.
• Repeat layering, ending in potatoes.
• Mix cream and broth, pour over potatoes.
• Sprinkle cheese over top and cover dish with foil.
• Preheat oven to 400 degrees and bake for 30 minutes.
• Remove foil and continue baking for another 10 minutes.

KENTUCKY BOURBON SWEET POTATO ICE CREAM #SP5

Steps:

• 1. Soften the icecream and place in an electric mixer. Mix softened icecream with the cold sweet potatoes until smooth. Place back in the freezer to harden for about 2-3 hours until desired firmness.
• 2. Stir the bourbon in with the caramel sauce until mixed.
• 3. Top each bowl served with the spiked caramel sauce and a hand full of mini marshmallows. Torch marshmallows with a creme brûlée torch for the toasted marshmallow flavor!

BACON JAM AND POTATO BREAKFAST PIZZA #SP5

Steps:

• Place a pizza stone in the oven and preheat oven to 500°.
• Take potatoes out of bag and place in a colander. Rinse and drain well. Place potatoes in a clean dish towel and wring dry.
• Roll out pizza dough to a 10 - 12" round.
• Spread rolled out dough with 2/3 of the bacon jam.
• Top jam layer with one and a half cups of cheese.
• Top cheese with hash browns.
• Spread remaining cheese over hash browns.
• Make 4 small depressions in each quadrant of the pizza.
• Place 1 egg in each of the depressions.
• Dollop remaining bacon jam around top of pizza.
• Bake for 12 minutes, until egg white is cooked and yolk is runny.
• Note: Everyone's oven bakes differently. My oven is temperamental and takes longer to bake the eggs. Keep an eye on your eggs while they bake and adjust cooking time accordingly.

STRAWBERRY MINT SORBET

Steps:

• Add fresh fruit and mint to a blender or food processor and blend until it's a super smooth, silky texture.
• Line a baking sheet with parchment paper and pour your sorbet mix onto it, covering evenly. Freeze for 2-3 hours.
• Remove from the freezer and break apart the frozen sheet of sorbet into small enough chunks to fit into a blender. Transfer your sorbet pieces to the blender/food processor.
• Scrape down the sides or use a spatula to keep the mixture moving if necessary.
• Once blended, transfer to a large mixing bowl.
• Serve immediately, or if it's softened up from working with it you can return it to the freezer for a 20-30 minutes. Enjoy!