BAKED POTATOES
Steps:
- Preheat the oven to 350 degrees.
- Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
- When the potatoes are done, cut them down the middle and squeeze both ends. Place a slice of butter in the middle of the potato, sprinkle with salt and pepper and serve hot.
HASSELBACK POTATOES
Steps:
- Preheat the oven to 400 degrees F. Scrub the potatoes and pat them dry.
- Place 2 chopsticks along either long side of a potato. Using a long paring or chef's knife, score the potato down to the chopsticks (the chopsticks act as a stopgap, keeping you from cutting all the way through the potato). Cut slits 1/8 inch apart all the way down the length of the potato. Repeat with the second potato.
- Place the potatoes on a baking dish and brush with half the butter and sprinkle with some of the thyme and salt and pepper.
- Bake for 35 to 40 minutes, brush with the remaining butter and continue baking until cooked through, about 30 minutes more. Sprinkle with more thyme and the Parmesan and bake for 5 minutes more before serving.
"BURNT" BASQUE CHEESECAKE
I rarely post a trendy recipe while it's still trendy. But this 'burnt' cheesecake method deserved the hype; baking it in a very hot oven delivers a beautiful, dark exterior full of bittersweet notes that make the light, creamy cheesecake interior seem even more rich and flavorful. Plus, this method is just plain easier--just remember the parchment paper. So, if you've not had much luck with traditional cheesecake methods, you should stop trying and make this exclusively.
Provided by Chef John
Categories Desserts Cakes Cheesecake Recipes
Time 5h30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.
- Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.
- Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
- Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) in the last 10 minutes.
- Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 24.6 g, Cholesterol 204 mg, Fat 37.9 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 23.1 g, Sodium 359.2 mg, Sugar 20.4 g
SAUSAGE, POTATO, CARROT BAKE
This recipe is so easy and delicious. My whole family loves it.
Provided by zancanella
Categories Meat and Poultry Recipes Pork Sausage
Time 1h50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
- Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.
Nutrition Facts : Calories 776.7 calories, Carbohydrate 61.1 g, Cholesterol 99.8 mg, Fat 48.4 g, Fiber 8 g, Protein 25 g, SaturatedFat 15 g, Sodium 1415 mg, Sugar 8 g
BASQUE CAKE
A Basque specialty that has pastry cream encased in a light shortdough pastry.
Provided by Erma Germino
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
- Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
- Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
- Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 41.1 g, Cholesterol 79.3 mg, Fat 2.6 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 59.2 mg, Sugar 31.1 g
KIELBASA AND POTATO BAKE
An easy variation of the now classic brunch potato bake that includes a very tender Kielbasa.
Provided by Geneva
Categories Breakfast and Brunch Potatoes
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
- Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 33.3 g, Cholesterol 42.3 mg, Fat 19.1 g, Fiber 1.9 g, Protein 12 g, SaturatedFat 6.6 g, Sodium 1363.9 mg, Sugar 6.4 g
BASQUE TUNA & POTATO CASSEROLE
Marmitako is a traditional Basque dish, which I have yet to make myself. I'm told it's delicious and seems very easy to make. I like the one pot idea! I'm unsure of the serving size, it seems like a lot to me for 4 people!
Provided by magpie diner
Categories Tuna
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the fish into large, chunky pieces (about 1 1/2 inch squares).
- Heat the olive oil in a large stove-top safe casserole dish or pot. (I'd use a nice heavy cast iron pot). Add in the onion, garlic, peppers and tomatoes and fry over a low heat for about ten minutes.
- When the onion is looking cooked, add the paprika, cayenne, salt and pepper and cook for another few minutes.
- Add in the potatoes then add just enough water to cover the potatoes and veggies. Bring up to a gentle boil.
- When the potatoes are nearly done, add in the tuna and the white wine and cook for a further 15 minutes All depending you may need to add a little more liquid if it's drying up, or let some cook off if it's too runny. Garnish with the parsley if using.
- Serve with crusty bread and a salad!
BASQUE-STYLE POTATOES
Pimento peppers and garlic make for a great potato side dish from the French-Spanish border.Thanks to Nick of emazing for sharing this great recipe !
Provided by Mini Ravindran
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy skillet (that has a lid).
- Add the onion and garlic.
- Cook until soft.
- Add the remaining ingredients and stir.
- Cover and simmer for 20 minutes or until the potatoes are soft.
BASQUE POTATOES
An all in one side dish from the Basque Region in Northern Spain - creamy mashed potatoes topped with sauteed vegetables.
Provided by SusieQusie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes in a large saucepan, just cover with water and bring to the boil. Reduce the heat, cover and cook for 12-15 minutes until just tender.
- Drain well then mash with a potato masher or fork until smooth.
- Add the milk, season with salt and pepper and beat well. Cover and keep warm.
- Heat the oil in large frying pan over medium heat. Add onion, pepper and garlic and sauté for 5 minutes.
- Mix in the tomatoes, olives, orange peel, basil and wine, blend well and simmer for about 5 minutes, stirring occasionally, until onions and bell pepper are just tender.
- Remove the orange peel and adjust the seasoning.
- To serve - place the potatoes in a shallow serving bowl, spoon vegetables and juices over the top and garnish with parsley. Serve hot.
CROCK POT TUNA POTATO CASSEROLE
Make and share this Crock Pot Tuna Potato Casserole recipe from Food.com.
Provided by elyseinontario
Categories Low Cholesterol
Time 7h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Layer half of potatoes in bottom of crock pot; half of veggies, and one can of tuna, 1/2 the curry powder.
- Repeat layers.
- Spoon soup over all and pour in water.
- Cover and cook on Low setting for 7-10 hours or until potatoes are tender.
SAUSAGE-POTATO CASSEROLE
A family favorite combination of sausage, potatoes and cheese that is my most requested recipe.
Provided by Sue Lauderbaugh
Categories Meat and Poultry Recipes Pork Sausage
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
- Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
- Bake at 375 degrees F (190 degrees) for 1 hour.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 35.1 g, Cholesterol 74.9 mg, Fat 28.7 g, Fiber 4.1 g, Protein 20 g, SaturatedFat 12.2 g, Sodium 802.2 mg, Sugar 2.8 g
BASQUE POTATO TORTILLA
Make and share this Basque Potato Tortilla recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- You will need a heavy skillet with a diameter or 9 to 10 inches (Dorie uses a cast-iron skillet; smaller is better than larger).
- Choose a skillet with a handle that can go under the broiler (if you are not sure, wrap the handle in foil).
- Pour about 2 tablespoons oil into the skillet and warm it over medium heat.
- Add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil.
- Season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife.
- Discard the garlic and rosemary and transfer the potatoes and onion to a bowl.
- Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--you need a clean surface so the tortilla will unmold easily).
- Position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler.
- In a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion.
- Put the skillet over med-high heat and pour in about 1 1/2 tablespoons oil.
- When the oil is hot, add the eggs and potatoes to the pan.
- Immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes.
- Run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set--there will be a circle of liquid or jiggly egg at the center.
- Every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking.
- Slide the pan under the broiler and cook until the top of the tortilla is set; check it after 1 minute, and then keep checking--it can go fast.
- Transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it.
Nutrition Facts : Calories 363.7, Fat 22.6, SaturatedFat 5.2, Cholesterol 418.5, Sodium 167.9, Carbohydrate 23.2, Fiber 3, Sugar 2.5, Protein 16.7
CREAMY POTATO TUNA CASSEROLE
Make and share this Creamy Potato Tuna Casserole recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Mix noodles, tuna, pepper, and soup together in a casserole dish
- Add milk to get desired consistency
- Bake for 30 minutes.
CHEESY TUNA POTATO CASSEROLE
I started out making the tuna casserole I usually make. I thought I had all the needed ingredients. I realized I only had 1 can of cream of celery soup, but had a can of cream of potato, so I substituted and changed the recipe. My husband, and even my 18 year old son, raved about the changes. This is now my preferred recipe, all discovered by accident.
Provided by Kathy in Casco
Categories One Dish Meal
Time 47m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil egg noodles in water for approximately 7 minutes (I boil until slightly undercooked so they won't get soggy after being in oven.) Combine tuna, mayonnaise, Miracle Whip, onions and noodles in 2 quart ovenproof casserole dish.
- Melt cheese in microwave, stirring occasionally.
- Whisk both cans of soup with the milk until blended.
- Add melted cheese and whisk until well blended.
- Add to noodle mixture.
- Sprinkle liberally with bread crumbs to taste.
- Bake, uncovered, at 425 degrees for 30 minutes.
Nutrition Facts : Calories 431.5, Fat 16.9, SaturatedFat 6.8, Cholesterol 85.3, Sodium 1286.8, Carbohydrate 45.9, Fiber 2, Sugar 5.8, Protein 23.8
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