LIGHT SCALLOPED POTATOES WITH ROASTED CHILES
Inspired by Mexican papas con rajas, thinly sliced potatoes are double-baked - first in chicken broth and then again with roasted poblanos and parmesan until bubbly and golden.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces.
- Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes.
- Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping.
Nutrition Facts : Calories 168 calorie, Fat 5.5 grams, SaturatedFat 3 grams, Cholesterol 11 milligrams, Sodium 183 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams
EASY POTATO ROLLS
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri
Provided by Taste of Home
Time 40m
Yield 45 rolls.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
POTATO ROLLS
I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.
Provided by Derrick Van Hoeter
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
- Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g
LAZY CHILES RELLENOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
- Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
- Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
- Cut into squares and serve with warm corn tortillas!
RACLETTE (MELTED CHEESE WITH POTATOES AND PICKLES)
Steps:
- Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
- When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table.
ARLENE'S POTATO ROLLS
My sister gave me this recipe over 20 years ago and I make them every Thanksgiving. The family loves them and although this recipe takes a little more time....it's worth every minute. Try them once and you will never again look for another potato roll recipe!
Provided by lindafrisina
Categories Yeast Breads
Time 1h20m
Yield 12-24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve 2 pkgs active dry yeast in warm water, add salt and 2T sugar.
- Heat until warm: mashed potatoes, butter, 1Cup sugar and milk.
- To the potato mixture, add yeast mixture, then mix in flour.
- Mix well and turn out on floured board and kneed for 10 minutes.
- Let rise for 1 hour in greased bowl (in a warm area). If you haven't killed the yeast it will double in size.
- Wait an hour and punch down and make round rolls (large is best).
- Let rise another hr (or more) and bake in oven for 20 minutes at 350 degrees.
- Sometimes longer....
- Then sit back and watch brains fall out.
- Delicioso!
Nutrition Facts : Calories 502.3, Fat 10.2, SaturatedFat 6, Cholesterol 26.7, Sodium 473.2, Carbohydrate 90.8, Fiber 3, Sugar 19.5, Protein 11.2
CARAMEL POTATO ROLLS
There is a burst of cinnamon in every bite of these ooey gooey tender rolls. They are good to have on hand when someone drops in for a cup of coffee. Maybe that's why we have so many people dropping in for coffee.-Florence Jerome, Helena, Montana
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1 cup flour, sugar, potato flakes, milk powder, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down., In a small saucepan, combine brown sugar, corn syrup and butter; cook and stir over medium heat until sugar is dissolved. Pour into a well-greased 12x9-in. baking dish; sprinkle with pecans., Turn dough onto a lightly floured surface. Roll into a 12x15-in. rectangle. Combine sugar and cinnamon. Brush melted butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls., Place rolls, cut side up, in dish. Cover and let rise in a warm place until doubled, about 15-20 minutes. , Meanwhile, preheat oven to 375°. Bake 25-30 minutes. Immediately invert onto a serving platter.
Nutrition Facts : Calories 398 calories, Fat 14g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 266mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.
COLLEEN'S POTATO CRESCENT ROLLS
Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety.
Provided by Colleen Wollenberg
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 9h40m
Yield 32
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 26 g, Cholesterol 15.4 mg, Fat 6.3 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 125.1 mg, Sugar 4.4 g
CHARLENE'S POTATO ROLLS
I started making this recipe in about 1969. It is a recipe out of a reproduction of a 1800's cookbook. I've updated some of the original measurements and use Butter Crisco in place of "lard", etc. I found that instant mashed potatoes work just as well as boiling and mashing a potato. Try them -- they are easy and...
Provided by Charlene Stoller
Categories Other Breads
Time 55m
Number Of Ingredients 10
Steps:
- 1. Begin by adding 1 pkg. active dry yeast to 1/2 cup lukewarm water along with 1 teaspoon sugar. Set aside to proof.
- 2. Combine 2/3 cup butter flavor Crisco shortening, 1 cup mashed potatoes, 1/2 cup sugar and 1 teaspoon salt and cream together using a paddle attachment in your stand mixer, or beat until smooth by hand in a large bowl.
- 3. Add two beaten eggs, 1 cup scalded and cooled milk and the proofed yeast; mix again.
- 4. Begin adding flour a cup at a time. Switch to your dough hook about two cups into the process. Continue adding flour until a smooth, elastic dough comes together. You will need somewhere between the 4 to 6 cups of flour depending on the flour you are using/the humidity of the day. I test the dough by feeling it. It should not be sticky but still leave a finger impression easily.
- 5. Allow to rise until double in size. Punch down and knead on a floured board for about 5 minutes. At this time you can either form the rolls or put the dough in a greased, covered bowl and put in the refrigerator until about an hour before you are ready to bake.
- 6. To form rolls: Roll dough to 1/2 inch thick rectangle. I use either a pizza cutter or sharp knife to cut the dough into squares about 3 x 3 inches. Take a square and put a small amount of softened butter on half of it. Fold in half and pinch edges together. Place on a greased baking sheet, seam side down and continue with rest of dough.
- 7. Allow rolls to rise until double in size. Preheat oven to 400 degrees and bake for about 12 to 15 minutes until golden brown.
- 8. Enjoy! PS - I use this same dough to make cinnamon rolls. I add a little ground cardamon to the dough to add to the flavor.
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- Cut the potatoes in half or quarters and place in a medium-large saucepan. Cover potatoes with at least an inch of cold water. Bring to a boil over high heat, then lower heat slightly and continue cooking until potatoes are tender. DO NOT DRAIN YET! Place a strainer over a medium bowl and pour potatoes and water over, reserving the potato water in the bowl and the potatoes in the strainer.
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- Combine 1 cup flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Combine water, milk and butter in a microwave safe measuring cup. Heat to between 120°-130°F (about 1 minute in my microwave). It’s best if you can use an instant read thermometer, but if you don't have one, heat your water to very hot bathwater temperature. Stir in potato flakes.
- Pour the liquid ingredients into the dry ingredients and mix with the dough hook for 1 minute on medium speed. Add egg and 1 cup flour and mix another 1 minute. Add a third cup of flour and mix until your dough comes together to a soft dough. It will be slightly sticky to the touch. If needed, add up to 1/4 cup more flour.
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