AT Cooking Recipes

Recipe for Potato soup with frozen hash browns on stove - AT Cooking Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 3 Jul 2023 03:20:00 -0700

if you are looking for recipe for Potato Soup with Frozen Hash Browns on Stove, you are on the right place >>>

Ingredients:

1 tablespoon butter

1 small onion, diced

2 cloves garlic, minced

4 cups chicken or vegetable broth

1 pound frozen hash browns

1 cup milk

1 cup shredded cheddar cheese

1/2 cup sour cream

Salt and pepper, to taste

Optional toppings: chopped green onions, crispy bacon, additional shredded cheese

Instructions:

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant.

Pour in the chicken or vegetable broth and bring it to a boil. Once boiling, add the frozen hash browns to the pot. Reduce the heat to medium-low, cover the pot, and simmer for about 15-20 minutes, or until the hash browns are cooked through and tender.

Using a potato masher or the back of a spoon, partially mash the hash browns to break them up and thicken the soup. You can leave some chunks for texture.

Stir in the milk and shredded cheddar cheese. Continue cooking over medium-low heat until the cheese is melted and the soup is heated through, about 5 minutes.

Remove the pot from the heat and stir in the sour cream until well combined. Season with salt and pepper to taste. Adjust the seasoning as needed.

Ladle the potato soup into bowls and garnish with your desired toppings, such as chopped green onions, crispy bacon, or additional shredded cheese.

Serve the soup hot and enjoy its creamy and comforting flavors.

You have to wait 60 seconds.

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Banana bread recipe with sour cream and brown sugar - AT Cooking Recipes

noreply@blogger.com (HAHATOPPA) — Mon, 3 Jul 2023 03:08:00 -0700

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

3 ripe bananas, mashed

1/2 cup sour cream

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. You can use an electric mixer or do this by hand with a wooden spoon.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add the mashed bananas to the butter and sugar mixture, and mix until well combined.

Gradually add the dry ingredients to the banana mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as it can result in a dense bread.

Pour the batter into the greased loaf pan and smooth the top with a spatula.

Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, you can cover it loosely with aluminum foil halfway through baking.

Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Slice and serve the banana bread as desired. It can be enjoyed plain or with a spread of butter or cream cheese.

This banana bread is moist, flavorful, and the addition of sour cream and brown sugar adds a wonderful depth of taste. It's perfect for breakfast, a snack, or anytime you're craving a delicious homemade treat. Enjoy!

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Top 5 Apps to figure out calories in a Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 3 Jul 2023 02:57:00 -0700

In today's fast-paced world, where nutrition and healthy eating are becoming increasingly important, having access to tools that help analyze the calorie content in recipes can be immensely beneficial. This is where calorie calculator apps come into play. These apps provide a convenient and efficient way to determine the nutritional value of the meals you prepare at home. Let's explore why these apps are useful and how they can support your health and wellness goals.

MyFitnessPal:

MyFitnessPal is a popular app that offers a comprehensive food database, making it easy to track your daily caloric intake. The recipe analyzer feature allows you to input the ingredients of a recipe and calculate the calories per serving. This information is crucial for individuals who want to monitor their calorie consumption, manage weight, or meet specific dietary goals. MyFitnessPal also provides insights into other nutrients, such as macronutrients (carbohydrates, proteins, and fats), vitamins, and minerals, enabling you to make informed decisions about your food choices.

Lose It!:

Lose It! is an app designed to help you achieve your weight loss or maintenance goals. Its recipe builder feature lets you input ingredients and quantities to obtain the nutritional breakdown, including calorie count per serving. This is particularly useful for individuals following specific diets or those who want to monitor their caloric intake accurately. By having a clear understanding of the calorie content in your recipes, you can make adjustments or substitutions to meet your dietary needs and stay on track with your weight management goals.

Fooducate:

Fooducate takes a holistic approach to nutrition, offering more than just calorie counting. Its recipe scanner feature allows you to input your recipe ingredients and provides a comprehensive analysis of their nutritional content. Fooducate not only calculates calories but also evaluates the overall quality of the ingredients, highlighting any potential concerns or healthier alternatives. This feature is helpful for individuals who want to make more informed choices about the ingredients they use in their recipes and maintain a balanced, nutritious diet.

Yazio:

Yazio is a user-friendly app that focuses on personalized nutrition tracking and goal setting. With its recipe calculator, you can input ingredients and quantities to obtain detailed nutritional information, including calorie count per serving. This information is vital for individuals who want to track their calorie intake accurately, whether they are looking to lose weight, build muscle, or simply maintain a healthy lifestyle. Yazio also provides additional features such as meal planning and goal tracking, allowing you to stay motivated and on top of your health and fitness goals.

In summary, these calorie calculator apps offer valuable tools to analyze recipe nutrition and support your health and wellness journey. By providing accurate and detailed information about the calorie content in your recipes, they empower you to make informed choices, meet your dietary goals, and maintain a healthy lifestyle.

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Baked Zucchini Sticks and Sweet Onion Dip Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:41:00 -0800

Baked Zucchini Sticks and Sweet Onion Dip

Ingredients:
dip:

1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste

zucchini sticks:

3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

Instructions:

1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

2) Once the onions are a medium brown, remove from the heat and add the vinegar.

3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

6) Combine the Panko, Parmesan, and pizza seasoning; set aside.

7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

10) Serve immediately, with sweet onion dip.

You have to wait 60 seconds.

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Croque Monsieurs with Gruyere and Parmesan Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:39:00 -0800

Croque Monsieurs with Gruyere and Parmesan

Ingredients:

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
8 croissants
Dijon
8 ounces honey ham, sliced but not paper thin

Instructions:

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

Halve and toast the croissants, place the slices on 2 baking sheets and bake for 4 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the croissant with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Baked Vegetable Egg Rolls Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:37:00 -0800

Ingredients:

1 tsp olive oil
2 cups of savoy cabbage, chopped
2 cups of shredded carrots
2 cups of bean sprouts
1 can of water chestnuts, chopped
2 tbsp green onions, sliced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp corn starch
1/4 cup water
14 egg roll wraps
Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Instructions:

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

Fried Green Tomatoes with Vidalia Onion Relish Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:34:00 -0800

Fried Green Tomatoes with Vidalia Onion Relish

Ingredients:

3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
Freshly ground black pepper

Vidalia Onion Relish:

2 white onions, diced
1/2 cup mayonnaise
1/2 cup rice wine vinegar
2 tablespoons brown sugar
2 tablespoons chopped chives

Instructions:

Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.
In a skillet, heat the oil for deep-frying over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.
For the Vidalia Onion Relish:
Mix all ingredients together in a bowl. Cover with plastic wrap and let marinate for a few hours.

You have to wait 60 seconds.

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Cheesy Sweet Potato Crisps Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:31:00 -0800

Cheesy Sweet Potato Crisps

Ingredients:

2 sweet potatoes
1/2 cup liquid egg whites
1 cup Parmesan cheese
1/2 teaspoon rosemary
1/4 teaspoon pepper

Instructions:

Preheat oven to 425. Set a wire rack on top of a baking sheet. Spray rack with non-stick spray.

Peal sweet potatoes.

Grate sweet potatoes and then squeeze the moisture from them. (I just used my hands to press out the liquid.) The more moisture you remove, the crispier they get in the oven.

To the grated sweet potatoes, add the egg whites, cheese, pepper, and rosemary. Mix until combined.

Scoop out potato mixture and set on wire rack. (I used an ice cream scoop.)

Press sweet potato mixture as thin as possible. Repeat until potatoes are gone.

Bake for 25-30 minutes or until potatoes are dark around the edges and crispy.

Baked Cheddar-Broccoli Rice Cups Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:29:00 -0800

Baked Cheddar-Broccoli Rice Cups

Ingredients:

1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below)
1 cup chicken stock
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing, or store bought
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste

Instructions:

Prepare rice as directed on package, substituting stock for water. Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

Crusted Butternut Squash Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:26:00 -0800

Crusted Butternut Squash

Ingredients:

1 Butternut Squash (about 2 lbs.)
2 tsp. Olive Oil
1/2 tsp. Fresh Ground Nutmeg
1/3 Cup Fresh Breadcrumbs / Panko
1/2 Cup Grated Parmesan Cheese
1 Minced Garlic Clove
1 Tbsp. Finely Chopped Parsley
1/4 Cup Fresh Thyme Leaves
Salt and Pepper

Instructions:

Oven to 400
Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4” slices.
On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray.
You may need to use two, too much overlap won’t yield a crunchy crust.
In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

Oven Baked Parmesan Seasoned Fries Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:20:00 -0800

Oven Baked Parmesan Seasoned Fries

Ingredients:

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)

Instructions:

Preheat oven to 425.
Wash and cut potatoes into 1/8ths.
Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
Mix all of the spices and the parmesan cheese in a small bowl.
Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
Seal the bag and shake until the potatoes are evenly coated.
Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

Honey Roasted Red Potatoes Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:18:00 -0800

Honey Roasted Red Potatoes

Ingredients:

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Instructions:

Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Oven-roasted Sausages, Potatoes, and Peppers Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:17:00 -0800

Oven-roasted Sausages, Potatoes, and Peppers

Ingredients:

1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like. i used polish sausages, 4 to a pack)
4-5 decent-sized potatoes (i prefer yukon gold or red bliss)
1 small jar banana peppers
1-2 bell peppers, sliced
1 large onion, sliced
3 tbsp olive oil (yes, it has to be OLIVE oil)
salt & pepper
*optional — 2 tsp dried rosemary
*optional — 3 tbsp creole seasoning

Instructions:

Spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
Slice sausages into thin rounds, about 1/5″ thick. if you know how to slice using a “bias” cut, do that. if not, don’t worry about it.
Cut potatoes into 1/2″ chunks
Slice onion and pepper into strips
Place all ingredients on baking sheet and drizzle oil over. use your hands to toss everything together in the oil, making sure everything feels coated.
Add salt & pepper and spices (if using)
Top w/ sliced banana peppers
Bake at 400 for about 30-35 min, until potatoes are tender

Cheesy Onion Casserole Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:15:00 -0800

Cheesy Onion Casserole

Ingredients:

2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread

**You can substitute cream of mushroom soup for cream of chicken to make vegetarian.

Instructions:

Slice onions and try not to cry :) With this many onions, its hard.

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

Assemble Casserole: Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

Holiday Dinner Rolls Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:14:00 -0800

Mom's Holiday Dinner Rolls

Ingredients:

1 package regular dry yeast
1/4 cup warm water
3/4 cup milk, scalded
1/4 cup butter
1 egg
1 teaspoon salt
1/4 cup sugar
3 1/2 cups flour (approximately)

Instructions:

1. Dissolve yeast in warm water in large bowl. Set aside.

2. Scald milk in microwave. I put it in a 4 cup glass measuring cup & cook on high for a couple of minutes. You want it to boil but not boil over. While milk is hot, add butter, stir it a bit until the butter melts in the hot milk. (I accidentally used a whole stick of butter today & it turned out just fine.)

3. After milk & butter cools for a few minutes, stir the egg, salt & milk mixture into the yeast.

4. Using a fork, stir in sugar & 2 cups flour to form a batter.

5. Add enough additional flour to make dough easy to handle.

6. Knead dough on floured surface for five minutes. Add additional flour, if needed. Place dough in greased bowl covered with a damp cloth, in a warm place, to rise until doubled, at least 1 hour.

7. Punch dough down and shape into rolls. Place in greased 9x13 pan & cover & allow to rise again.

8. Bake at 350 degrees for 15 minutes or until golden brown. Brush with melted butter & serve.

Hot Tomato, Jack and Crab Dip Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:13:00 -0800

Hot Tomato, Jack and Crab Dip

Ingredients:

Nonstick spray
1 (8-ounce) package cream cheese, softened
1 cup (4 ounces) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce (recommended: Paula Deen)
1 pound lump crabmeat, well drained and picked clean of shells
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions (scallions), white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 teaspoon crushed black peppercorns
2 avocados
Crackers or crusty bread, for serving

Instructions:

Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.

Reuben Rolls Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:11:00 -0800

Reuben Rolls

Ingredients:

3/4 cup Thousand Island dressing
1/4 cup Dusseldorf mustard
2 tablespoons wine vinegar
1 teaspoon plus 1/4 cup minced onion (divided)
1 teaspoon minced garlic
Dash of Worcestershire sauce
Dash of hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained
12 to 15 egg roll wrappers
Vegetable oil

Instructions:

Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.

To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.

Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.

Makes 12 to 15 rolls.

Scalloped Potatoes Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:10:00 -0800

Scalloped Potatoes

Ingredients:

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

Instructions:

In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.

Baked Brie-Cranberry Bun Appetizers Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:08:00 -0800

Baked Brie-Cranberry Bun Appetizers

Ingredients:

125 g brie cheese
6 tablespoons whole berry cranberry sauce
2 tablespoons butter
4 crispy rolls

Instructions:

Cut your rolls in half lengthwise.
Butter the top half of the roll.
Slice your brie, rind on or off your preference. into 1/4" slices and distribute evenly on the bottom halves of the rolls.
Top each half with 1 1/2 tbsp of cranberry sauce.
Put on the top half of the roll and wrap each in non stick foil.
Place on an oven proof tray & bake at 375 for apprx 15 minutes or until the cheese has melted and the bun is heated through.
Cut each bun in half or thirds depending on the size of your rolls.

Parmesan Garlic Roasted Potatoes Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:04:00 -0800

Parmesan Garlic Roasted Potatoes

Ingredients:

Potatoes Cut in to smaller size pieces (I use Russet Potatoes)
A few tablespoons of olive oil
2-3 cloves garlic, minced
1 to 2 Tablespoons fresh chopped parsley
Fresh grated Parmesan cheese
Salt and pepper, to taste

Instructions:

Preheat oven to 450 °F.

Cut potatoes into cubes or wedges. Bring a pot of water to a boil.
Add the potatoes and cook for 3 to 6 minutes depending on size.

While potatoes are cooking put oil in cast iron skillet or other heavy
pan and heat in oven.

Drain the potatoes and place them back in the pot. Put the pot back
on the burner and shake to dry the potatoes and to rough up their
surface. This is what gives roasted potatoes that perfect crust.

Add the potatoes to the hot oil , toss to coat and roast turning once or twice.

When potatoes are almost tender sprinkle with fresh
garlic and Parmesan, salt and pepper and continue roasting until
potatoes are tender. Turn at least one more time for even browning.

Just before serving, toss with fresh chopped parsley.

Baked Sweet Onion Cheddar Dip Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:03:00 -0800

Baked Sweet Onion Cheddar Dip

Ingredients:

1 1/4 cups finely chopped yellow sweet onions (Maya, Vidalia, etc)
1 garlic clove, minced
1/4 cup mayonnaise (Best Foods, Hellmann's, or Vegenaise)
1/4 cup plain yogurt or 1/4 cup sour cream
1/2 cup grated sharp cheddar cheese
Tabasco sauce, to taste
1/8 teaspoon curry powder, to taste (optional, but oh so good!)
1/3 cup grated parmesan cheese
1/8 teaspoon smoked spanish paprika or 1/8 teaspoon dried ancho chile powder or 1/8 teaspoon sweet paprika
1 tablespoon chopped green onion, for garnish

Instructions:

Preheat oven to 350 degrees F.
In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
Spread into a lightly pan sprayed small-ish baking dish.
Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
Serve hot or warm with crackers, bread, or raw veggie dippers.
Makes about 6 servings. I usually make a double batch! :).

Potato, Cauliflower, and Cheddar Bake Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:03:00 -0800

Potato, Cauliflower, and Cheddar Bake

Ingredients:

1 tablespoon unsalted butter, plus more for dish
1 1/2 pounds Yukon Gold potatoes (about 6 medium), peeled and sliced 1/2 inch thick
Salt and pepper
1 small head cauliflower (about 2 pounds), sliced 1/2 inch thick
1 tablespoon fresh thyme leaves
1 1/2 cups shredded sharp cheddar (6 ounces)
1/3 cup chicken broth

Instructions:

Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.

Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

Note:

Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole

Homemade Gnocchi Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:01:00 -0800

Homemade Gnocchi

Ingredients:

Gnocchi:

3 best-quality Idaho potatoes, washed and dried
2 cups all-purpose flour
1 tablespoon coarse salt

Pesto:

2 cups fresh basil leaves, without blemishes, cleaned and dried
2 cloves garlic, minced
1/4 cup pine nuts
1/4 cup freshly grated Parmesan cheese
1 teaspoon salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Spear the potatoes lightly with a fork in a few places. Place directly on the oven rack and cook until completely tender, about 1 hour. When cool enough to handle, cut the potatoes open, scoop out the flesh, and pass it through a potato ricer to achieve a very fine and light texture. Spread out on a rimmed baking sheet and allow to cool completely (very important).

In a mixing bowl, whisk together 1 3/4 cups of the flour and the salt. Slowly blend the flour mixture into the potatoes, using your hands to combine completely, until the dough pulls away from your hands and feel likes pizza dough. Add flour if necessary to achieve desired consistency.

Sprinkle some flour on a clean work surface. Separate the dough into several pieces and roll out each into the size of a cigar. Cut each "cigar" into 1-inch pieces. To form the gnocchi, dip a fork in flour, then place the tines on top of a piece of dough. Applying medium pressure, gently roll the gnocchi toward you with the fork, releasing pressure gradually as you roll, until it is completely rolled off the tines. Repeat with each piece of dough, placing the gnocchi on a floured baking sheet as completed. The pieces should resemble tiny footballs with a cup in the center.

Place a large pot of water on the stove to boil. When boiling, add a generous amount of salt. Drop about 8 gnocchi into the water at a time and cook until they return to float on the surface of the boiling water, 2 to 3 minutes. Remove with a slotted spoon and toss immediately with the pesto.

To make the Pesto: Place the basil, garlic, pine nuts, cheese, salt, and pepper in a blender or food processor. Blend for 10 seconds. With the machine running, gradually pour in the olive oil until the mixture is smooth. Store in a jar in the refrigerator for a couple of days with oil poured on top to prevent darkening, or freeze. Makes 2/3 cup.

Grilled Prosciutto-Wrapped Asparagus Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 07:00:00 -0800

Grilled Prosciutto-Wrapped Asparagus

Ingredients:

24 medium asparagus spears, snapped
8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
1 large garlic clove
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 teaspoon each Kosher salt and black pepper
1/2 cup extra-virgin olive oil, plus extra for drizzling

Instructions:

Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.

Drizzle asparagus with olive oil and sprinkle with salt and pepper.

Working one spear at a time, roll each one in a piece of prosciutto.

Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes.

Arrange spears on each plate and drizzle with balsamic vinegar or vinaigrette. Serve immediately.

Sweet Potato Bread Pudding with Pecan Crumble Recipe

noreply@blogger.com (HAHATOPPA) — Mon, 8 Feb 2016 06:57:00 -0800

Sweet Potato Bread Pudding with Pecan Crumble

Ingredients:

Butter, for baking dish
2 cups whole milk
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 1/2 cups pureed sweet potato
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 egg yolks
2 (1-pound, 4-ounce) loaves white bread, crusts removed
Pecan Crumble, recipe follows

Pecan Crumble:

1 cup all-purpose flour
1 cup firmly packed brown sugar
1 stick cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup toasted and chopped pecans

Instructions:

Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish.

In a medium saucepan, combine the milk, sugars, sweet potato puree, vanilla, cinnamon, and nutmeg. Cook over medium-high heat, just until the mixture begins to boil. Remove from the heat and set aside.

In a medium bowl, whisk the egg yolks until smooth and combined. Using a ladle, pour 1/2 cup of the hot milk mixture in a slow, steady stream into the yolks, whisking constantly. Add another 1/2 cup of the hot milk mixture and whisk to combine. Pour the egg mixture into the milk mixture. Cook over medium-high heat, stirring constantly, until it’s thick enough to coat the back of a wooden spoon, about 3 to 5 minutes. Strain the custard and reserve.

Cover the bottom of the baking dish with 1 layer of bread slices. Pour about 1/4 of the custard mixture over the bread. Repeat with remaining bread and custard, ending with custard. Cover and refrigerate for 8 hours or overnight.

Sprinkle the bread pudding with the pecan crumble. Bake until the crumble mixture is golden and the custard is bubbly, about 45 minutes. Serve warm.

Pecan Crumble:

In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed, until well combined.