rizzle the mixture over the potato salad and stir in lightly
Prepare Simply Potatoes according to package until browned.
Remove potatoes from pan and set aside.
Add steak strips to pan stir and cook until done, approximately 7 minutes over medium heat.
Add Burrito seasoning packet according to directions.
When thickened and right before serving return potatoes to pan and heat through.
Fill tortilla shells with filling, top with cheese and wrap burrito style.
ENJOY.
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
s time to assemble the burrito. First microwave the tortillas 30
Dice and saute sausage, potato and onion in large skillet. Brown and add tomato pieces.
Crack eggs and stir until well blended as if you're scrambling the eggs in large bowl.
Add milk; stir.
When sausage mixture is browned, add egg mixture and scramble.
When the eggs are cooked, put them into the burrito shells (about 3/4 cup into each) and wrap shells around egg mixture.
Put two stuffed burritos in foil and bake for 15 minutes.
o make the Shakshuka breakfast burrito: Preheat oven to 400 degrees
mash half of the sweet potato into the lower third of
Rewarm your leftover potatoes.
Scramble eggs in a little bit of butter till nice and fluffy.
Place ingredients in warmed tortilla and sprinkle with cheese.
Wrap up into burrito form and serve with your favorite tot sauce or salsa.
alsa.
Roll tightly into burrito shape.
To make Chipotle
/3 of the meat, potato and egg mixture on top
Saute onion in butter until translucent.
Dice cooked potato into small pieces; add to onion.
Take out of pan.
Scramble eggs. Pour into pan; cook slow.
Add drained green beans.
Add onion mixture.
Heat tortillas.
Divide egg mixture onto tortilla; make burrito.
Serve with salsa.
Add cheese while cooking if you want.
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
killet (big enough to hold burrito size tortilla) over medium heat
/2 of the recipe as this recipe makes 2-9 inch
level cup of prepared Recipe #453973 (without added flour).
lices similar to the potato. Place the potato starch in a small
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
creating a bowl. Place the potato skins flesh-side up on
First, mash potato, then add flour.
Next, add powdered sugar and mix until it makes a ball of dough.
Next, take a sheet of wax paper and spread with dough.
Then spread the peanut butter out on the dough.
Roll up like a burrito.
Chill for a couple of hours, then cut in little strips.
Cook tator tots according to package.
fry hamburger, drain, and add taco seasoning, cheese onion and green chilies.
Heat tortillas in microwave for easier rolling. cover half of tortilla with a layer of meat top with tator tots and roll up. Place on plate and top with salsa and sour cream and any other south of the border topping you can think of.
Enjoy.
TO FREEZE: place rolled up burritos in to a freezer bag and freeze. I actually place 3 to 4 burritos in regular storage bags and them place into a zippered freezer bag. I can get ...