Grease 9 x 13-inch pan with margarine.
Saute onion in margarine.
Pour onion mixture in deep bowl.
Add rest of ingredients. Mix well with wooden spoon.
Spread into pan. Crumble 2 cups potato chips on top.
Bake at 350\u00b0 for 1 hour.
Spread sourdough with aioli. Top 4 slices with tomatoes, avocado, shrimp, bacon and lettuce. Season to taste.
Top with remaining bread slices, cut sandwiches in half and serve with potato chips, if desired.
arge bowl,Add shrimp mixture,potato blend,basil and salt.
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
if necessary.
*NOTE: This potato salad is intended to be
bout 1/4 inch of potato lining each half; brush the
Combine potatoes, celery, onion, salt, water and bouillon cubes in a large saucepan.
Simmer about 20 minutes or until potatoes are tender.
Add 1 cup milk to hot mixture.
In large bowl or measuring pitcher, blend sour cream with chives, flour and remaining milk.
Pour sour cream mixture into potato mixture and stir over low heat until thickened.
Makes 4 to 6 servings.
Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart)
Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside.
In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped ...
Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
Place in bowl potatoes, onion and eggs.
Sprinkle with salt and pepper.
Mix remaining ingredients and pour over potato mixture and toss lightly.
Makes 6 servings.
Cook noodles; drain and rinse.
Put half in layer in 1 1/2-quart buttered casserole dish.
Crumble drained tuna fish evenly over this layer.
Cover with remaining noodles.
Pour soup over this layer.
Top with crumbled potato chips.
Dot with the butter.
Pour sherry over the top.
Do not cover.
Bake in a 350\u00b0 oven for 35 to 40 minutes until bubbly and golden brown.
In large saucepan, combine potatoes, celery, onion, water, cubes and salt.
Cove and cook until vegetables are tender, about 20 minutes.
Add 1 cup of milk and heat thoroughly.
In medium bowl, blend sour cream dip and flour.
Gradually stir in the remaining 1 cup milk.
Pour about 1/3 of hot potato mixture into sour cream mixture.
Return all to saucepan; cook and stir until thickened.
Garnish with parsley.
Remove bones from chicken; pound meat until flat.
Sprinkle with salt and pepper.
Place cheese in center; fold chicken over cheese.
Fasten with toothpick.
Beat egg and water together.
Dip stuffed chicken in egg mixture, then dip in potato chips (cover well).
Place in a 375\u00b0 oven; bake for 50 to 60 minutes.
(Cover for 30 minutes, then finish cooking, uncovered.)
Serve over noodles.
You will have 8 servings.
Toss together the potatoes, salt and celery seed.
Remove yolks from eggs.
Dice egg whites and add to potato mixture. Blend cucumber, onion, mustard, salad dressing, vinegar and egg yolks in electric blender.
Fold sour cream into this mixture and fold this dressing into potatoes.
Chill well.
Serve on crisp salad greens.
Slices of ham arranged around salad make it very pretty.
peel, chop, and boil potatoes (the pieces should be a cubic centimeter).
hard boils the eggs.
in a large bowl combine mustard, mayo, and relish.
add the potatoes and mix with a wooden spoon.
cut up the eggs or crumble them.
add the eggs to the large bowl and you should have potato salad
let the mixture stand in the fridge for a few hours or until cold.
enjoy!
Toss together potatoes, salt and celery.
Remove yolks from eggs.
Dice egg whites and add to potato mixture.
Blend cucumber, onion, mustard, salad dressing, vinegar and egg yolks in blender. Fold sour cream into mixture and then fold this dressing into potatoes.
Chill well.
Place potatoes, onions and egg whites in bowl.
Sprinkle with salt and pepper.
Mix remaining ingredients and pour over potato mixture and toss lightly.
Combine potatoes, egg whites, onion, salt and pepper.
Combine sour cream, pickle relish, mayonnaise, vinegar, mustard and celery seed.
Pour over potato mixture; toss lightly.
Refrigerate. Before serving, garnish with grated yolks.
Serves 6.
few minutes.
Add potato, cabbage and the stock and