In large pot, cover vegetables and potatoes with water and chicken broth.
Simmer until tender and stir in potato flakes and cream cheese.
Then add evaporated milk.
Heat and stir until cheese melts, but don't boil.
Makes 4 servings.
One serving = 1 pro, 1 bread, 1/2 milk, 1/2 vegetable and 5 optional.
alt.
While hot, add potato flakes.
Stir well, then
/4 of a sweet potato, strip the skin off, and
nto a plastic bag. Add potato slices and shake to coat
In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min). Add celery, sweet potato, beans and mirin, and stir. Add kale and enough vegetable stock to cover all ingredients by an inch. Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop. Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds.
If making POTATO ROLLS: Preheat oven to 350\
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
Potato and Cauliflower Layer -- In a
econds. Add chicken broth, sweet potato, and bay leaf. Bring to
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
Preheat oven to 400 degrees.
Crush the bag of chips.
You can use a plastic bag, but the original bag works great.
Mix the egg and milk in a small bowl.
Dip breasts in egg/milk mixture and then drop in bag of chips.
Make sure all of it is coated.
Remove chicken from bag and place in a glass cake pan.
After all the chicken is coated sprinkle the remainder of the crushed chips on the chicken.
Bake for 15 minutes.
Turn chicken over and bake an additional 15 minutes (I have found that I need to cook it a little longer).
Preheat oven to 350 degrees F.
Add all ingredients together.
Spray doughnut pan with low-fat or fat-free cooking spray.
Fill doughnut molds half full or you will not have holes in your doughnuts.
Bake for 10-15 minutes or until batter rises and is firm to touch!
These are GREAT!
ENJOY!
Microwaved or leftover baked potatoes work just great. Combine all the ingredients in blender or food processor and blend until smooth.
Reheat as required.
Great with cheese stirred in and bacon crumbled on top, too!
Perfect for busy, cold days when you need a quick perk-up.
Slice potato(s) into 1/2 inch
Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
wash the potato well - and boil in enough
Lay out 2 pieces of foil onto a flat surface. The foil should be enough to cover each potato.
Wash potato skins thouroughly and dry them, dip in rendered bacon fat, place the potatoes onto each piece of foil and cover in sea salt. Wrap and bake in a 425 degree oven for about 45 minutes to 1 hour.
Make it a loaded potato and top it with sour cream, cheddar cheese, chives, bacon (crumbled), and Mrs. Dash original seasoning for a really great baked potato, or eat it as is. Either way, it's delicious!
he quick soak method with great success).
Prep your Pressure
Add the butter to the potato.
Add chopped onion.
Stir in apples, herbs salt and pepper.
Stir well.
Cook with chosen meat.