TANGY TOMATO SLICES
Fresh garden tomatoes are a treat at a picnic or family gathering. The zesty flavor of this dish is a crowd-pleaser, and it's a colorful addition to the buffet. I'm grateful to the friend who gave me the recipe. -Lois Fetting, Nelson, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 190 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
TANGY POTATO SLICES
Make and share this Tangy Potato Slices recipe from Food.com.
Provided by Caroline Cooks
Categories Potato
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 247.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 682.9, Carbohydrate 33.6, Fiber 2.5, Sugar 7.9, Protein 2.4
TANGY MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Make Classic Mash or Chunky Red Mash. Use 1 cup sour cream instead of milk; top with fresh dill.
- Classic Mash
- Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
- Chunky Red Mash
- Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
- See all 50 easy mashed potato recipes
CRISPY LAYERED THYME POTATOES
Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch
Provided by James Martin
Categories Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
- Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
- In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you've used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.
Nutrition Facts : Calories 440 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
TANGY MARINATED VEGETABLES
A tangy dressing makes this refreshing vegetable blend especially pleasing. You could serve it as an appetizer or a side dish. Sometimes I use thinly sliced carrots, zucchini or pearl onions. -Priscilla Weaver Hagerstown, Maryland
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the lemon juice, oil, sugar, salt, oregano and pepper. Pour into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
Nutrition Facts :
TANGY POTATO SLICES
A snappy sauce gives spuds a German potato salad-like taste that is sure to tingle the taste buds. 'This is a perfect way to use up leftover cooked potatoes,' notes Ilene Soroko, Norfolk, Virginia.
Provided by Allrecipes Member
Time 45m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 39.2 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 1.7 g, Sodium 212.5 mg, Sugar 3.4 g
TANGY POTATO SLICES
A snappy sauce gives spuds a German potato salad-like taste that is sure to tingle the taste buds. 'This is a perfect way to use up leftover cooked potatoes,' notes Ilene Soroko, Norfolk, Virginia.
Provided by Allrecipes Member
Time 45m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 39.2 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 1.7 g, Sodium 212.5 mg, Sugar 3.4 g
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
TANGY MASHED POTATOES
These mashed potatoes are so good they don't need gravy! They are thick and rich and tangy and addictive!
Provided by hotdish
Categories Potato
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
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! :).
Nutrition Facts : Calories 323.6, Fat 15, SaturatedFat 9.4, Cholesterol 43.6, Sodium 1931.9, Carbohydrate 41, Fiber 4.8, Sugar 4.6, Protein 7.9
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