CHICKEN IN POTATO BASKETS
These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons. Chock-full of meat and vegetables in a creamy sauce, they're a meal-in-one...and a great way to use up left-over chicken or turkey. -Helen Lamison Carnegie, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside., In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts., Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.
Nutrition Facts : Calories 441 calories, Fat 27g fat (15g saturated fat), Cholesterol 125mg cholesterol, Sodium 1207mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
POTATO BASKETS WITH MUSHROOM& THYME FILLING
Great potato recipe for yal veggies and veggie-wanna-be (like myself). I made this for my brother who rarely eats anything without red meat. He later asked me for the recipe. Serve this a red beet salad, and you've got yourself a healthy and hearty meal.
Provided by Izzy Knight
Categories Potato
Time 1h10m
Yield 12 basket
Number Of Ingredients 15
Steps:
- Potato basket: mash cooked potato and mix with celery root.
- saute onion; drain and add to mashed potato.
- add egg, flour, seasoning, and knead into a dough.
- form into balls 6 cm (2 1/2 inche) wide.
- preheat oven to 350 degrees F.
- grease a cookie sheeet and place the"potato balls" on it.
- flatten the balls and indent in the centres to form baskets (not in the oven yet!).
- Filling: Saute onion in butter, add soy.
- add mushroom and sweat it for a few min.
- stir in thyme and sage then remove from stove.
- fill potato baskets with generous amount of mushroom fillling and sprinkele with parmesan.
- bake for 20-30 til baskets are slightly browned and firm.
MINI POTATO BASKETS, SMOKED SALMON & TOASTED CAPERS #5FIX
5-Ingredient Fix Contest Entry. A savory, delicious appetizer that looks as amazing as it tastes! The potato baskets are the perfect base for the luscious cream cheese and silky salmon. Pungent toasted capers add a surprising punch! The recipe could also be made in a standard size muffin tin and served for breakfast/brunch.
Provided by queencuisine_106142
Categories Potato
Time 35m
Yield 24 appetizers, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
- Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
- Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and sauté until lightly browned and toasted. Remove to a paper towel-lined plate.
- Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
- Makes 24. Serves 8-12.
SCRAMBLED EGG-POTATO BASKETS
I got this recipe from the spring 2010 cooking club magazine. I haven't tried this yet, but it looks tasty
Provided by SaffronMeSilly
Categories Lunch/Snacks
Time 1h15m
Yield 12 egg-potato baskets, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place oven rack in lowest rack position heat oven to 400. Spray 12 muffin cups generously with cooking spray. Melt 4 tbsp of butter in medium skillet over medium heat. Cook onion 3 minutes or just until it begins to soften, stirring occasionally.
- Meanwhile, whisk 2 of the eggs, 1 tsp salt, and 1/2 tsp pepper in large bowl until blended. Stir in hash browns until coated. Stir in onion mixture. Spoon into muffin cups (cups will be full). With back of spoon, press into bottom and up sides, making an indentation in the center. (Keep hash browns from spilling over edges to avoid over browning).
- Bake on bottom oven rack 40-45 min or until potatoes are tender and sides are brown. Remove from oven; run thin metal spatula around outside edges to loosen. Cool in pan on wire rack 5 minutes. Carefully remove potato baskets from pan; place on foil-lined baking sheet (Potato baskets can be made 4 hours ahead).
- Place oven rack in middle position; reduce oven temperature to 300. Whisk remaining 8 eggs, 1/2 tsp salt, 1/4 tsp pepper, tarragon, and chives in large bowl 45 seconds or until frothy and blended.
- Melt remaining 2 tbsp butter in large non-stick skillet over medium heat. Pour in eggs; reduce heat to medium-low. Cook slowly 2-3 minutes or until eggs just begin to form curds, stirring constantly with heat-resistant spatula. Stir in cheese. Cook 1-2 minutes or until curds form but eggs are still very creamy. Spoon eggs into potato basktes.
- Immediately bake potato baskets for 5 minutes or until hot.
Nutrition Facts : Calories 492.3, Fat 31.9, SaturatedFat 11.3, Cholesterol 383, Sodium 1107.2, Carbohydrate 37.6, Fiber 3.6, Sugar 3.2, Protein 14
CHICKEN IN POTATO BASKETS
I got this recipe from A Taste of Home magazine.It is Helen Lamison's from Carnige,Pennsylvania Grand Prize recipe.We love to eat this and maybe you will to!!!!
Provided by crawfish pie
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the potatoes,butter,salt and pepper.
- Press into six greased 10 oz custard cups;set aside (I used a small casserole dish).
- In a small saucepan,saute onion in butter.
- Add the flour,bouillion,worcestershire and basil.
- Stir in the milk.
- Bring to a boil;cook and stir for 2 minutes or till thickened.
- Add chicken and peas.
- Spoon into prepared crusts.
- Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown.
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