Uncle Bills Nugget Potatoes With Philadelphia Cream Cheese Recipes

UNCLE BILL'S NUGGET POTATOES WITH PHILADELPHIA CREAM CHEESE

Steps:

• In a large saucepan or cooking pot, add potatoes and mint leaves, cover with water and bring to boil.
• Reduce heat, cover and cook for about 8 minutes or until potatoes are just tender; Do not overcook.
• Drain well, discard mint leaves, and place potatoes in a large mixing bowl and keep warm.
• Meanwhile, in a microwave safe dish, add cream cheese, milk, red pepper, dill weed, basil, salt and pepper and microwave on HIGH (full power) for 50 to 60 seconds or until cream cheese is melted, stirring at half time.
• Remove from microwave and pour mixture over potatoes and mix well to coat.
• Serve while hot.

UNCLE BILL'S POTATO/CHEDDAR FILLING FOR PEROGIES

Steps:

• In a medium size saucepan, add potatoes and just cover with water.
• Bring to boil, reduce heat and cook for about 15 minutes or until potatoes are tender.
• Drain and mash potatoes.
• Add grated cheese and mix well.
• Cheese will melt and will be incorporated with the potatoes.
• In a frying pan, add butter, chopped onions and garlic and saute' for 3 to 4 minutes.
• Add saute'ed onion/garlic to the potatoes in the saucepan and mix well.
• Add beaten eggs, salt and pepper and mix well.
• The amount of filling to use will depend on the size of Mini Form you will be using.
• If using the 4" Mini Form, use 1 heaping tablespoon of filling.
• The filling mix handles best when cooled.

UNCLE DICK'S MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
• Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
• Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.

UNCLE BILL'S FRIED POTATOES AND ONIONS

Steps:

• Peel and slice potatoes about 1/8 inch thick or thinner.
• Slice onion thinly.
• In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot with your meal.
• Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

FABULOUS PHILLY & SOUR CREAM POTATOES

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain.
• Beat potatoes with mixer 1 min. Add cream cheese and sour cream; beat until smooth. Spoon into 1-1/2-qt. casserole dish sprayed with cooking spray; cover.
• Bake 30 min. or until heated through. Top with onions.

PHILADELPHIA SWEET POTATO CHEESECAKE BARS

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cracker crumbs, nuts, 2 Tbsp. sugar and butter; press onto bottom of prepared pan.
• Beat cream cheese, remaining sugar, potatoes, vanilla, spices and crushed pepper with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 to 45 min. or until center is almost set. Cool 10 min; top with marshmallows. Cool cheesecake completely. Refrigerate 4 hours.
• Heat broiler when ready to serve cheesecake. Broil cheesecake, 6 inches from heat, 1 to 2 min. or until marshmallows are golden brown. Use foil handles to remove cheesecake from pan before cutting into bars.

UNCLE BILL'S POTATO FILLING FOR PYRAHI

Steps:

• In a saucepan, add potatoes, cover with water and cook until tender.
• Drain well and mash potatoes, set aside.
• In a frying pan, melt butter.
• Add onions and garlic and saute' for 5 minutes or until onions are translucent.
• In a mixing bowl, add potatoes, sautee'd onion/garlic, beaten eggs, salt and pepper and mix well.
• Use about 3 tablespoons of mixture for each Pyrahi.

UNCLE BILL'S SPECIAL CREAMY POTATO SOUP

Steps:

• In a large saucepan or a medium cooking pot, add potatoes, cover with water; bring to boil, reduce heat, cover and cook for about 10 minutes. The potatoes will not be fully cooked and that is fine.
• Drain and transfer to a large cooking pot.
• In a large frying pan, on medium-high heat, melt 1/4 cup of butter.
• Add sliced onions, stir and cook until onions are translucent, about 3 minutes.
• Add flour and stir well to coat onions.
• Add leeks, celery and garlic and fry for about 2 minutes, stirring occasionally.
• Transfer the onion-leek mixture to the large cooking pot.
• Add chicken broth, bring to boil, reduce heat and cook for about 3 minutes.
• Add the milk, whipping cream, salt, pepper, thyme, and celery seeds.
• Bring the soup to boil, reduce heat and cook for 2 minutes.
• Remove from heat and let cool for 5 minutes.
• In a food processor or blender, puree soup in batches until smooth and return to the cooking pot. You may also use an immersion blender.
• Add grated cheese and bring to just boil or until cheese melts.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portion ot the soup.