Tangybroiledpotatoslices Recipes

BOW-TIE PASTA WITH BROCCOLI AND POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
• Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
• Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

TANGY BROCCOLI

Steps:

• Steam broccoli until tender-crisp.
• Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.

TANGY POTATO SLICES

Steps:

• Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and cook for 20-25 minutes or until tender; drain and cool slightly. meanwhile, in a skillet, combine the mayonnaise, vinegar, sugar and salt. Cook and stir over low heat just until heated through. Peel potatoes and cut into 1/4-in. slices. Gently stir into mayonnaise mixture; heat through.

TANGY POTATO SLICES

Steps:

• In sauce pan, combine Worcestershire sauce with wine and cook over MED HIGH heat until reduced by half, about 5-8 minutes, stirring occasionally.
• Add melted butter; blend and remove from heat.
• Meanwhile, cut potatoes in 1/4" slices.
• Brush mixture on potato slices.
• As Derf said in a review: WATCH the Potatoes under the Broiler! Sprinkle with salt, pepper and paprika. Broil about 3" from heat(or grill on oil-sprayed grill sheet) for 3 minutes, turn; brush with mixture and sprinkle with more spices; and broil for 3 minutes more.

TANGY MASHED POTATOES

Steps:

• Put diced potatoes in saucepan, cover with water and add 1 tablesppon salt.
• Boil potatoes until tender and drain.
• Add butter, cream cheese, remaining salt and pepper. mash together.
• Stir in buttermilk.
• Enjoy! :).

TANGY SPARERIBS

Steps:

• Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion and celery; cook and stir for 4-5 minutes or until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat. , Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer or until ribs are tender.

TANGY TOMATO SLICES

Steps:

• In a small bowl or a jar with a tight-fitting lid, mix first nine ingredients. Layer onion and tomatoes in a shallow serving dish. Drizzle dressing over the vegetables; cover and refrigerate for several hours.

TANGY BAKED POTATO JACKETS

Steps:

• Heat oven to 375°F.
• Prick potatoes in several places with fork. Bake 1 hour or until tender. Cool 5 min. Meanwhile, increase oven temperature to 450°F.
• Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch thick shells. Add butter, 1/2 cup milk and pepper to removed potato centers; mash until potatoes are smooth and ingredients are well blended.
• Add cheese, 1/3 of the bacon, 1 Tbsp. chives and 2 Tbsp. Worcestershire sauce; mix well. Spoon into potato shells, mounding filling if necessary. Place in shallow baking dish.
• Bake 15 min. or until heated through. Meanwhile, mix sour cream, remaining milk and remaining Worcestershire sauce until blended.
• Top potatoes with remaining bacon and chives; drizzle with sour cream mixture.