644 hot potato cooked Recipes

garlic cloves, chopped, wine vinegar, olive oil, red potatoes, cooked in skins and still hot, mild salami , julienned, red onions, chopped, green onions, chopped, parsley, chopped, salt and pepper

red potatoes, steamed & partially cooled, mayonnaise, sour cream, green onions, minced, dill weed, lemon juice, salt, ground pepper, hot sauce, cooked salmon, flaked, fresh dill sprig, for garnish

butter, bacon, chopped, onion, potatoes, cubed and cooked, salt and pepper

sweet potato , cooked in the microwave, black beans, drained, oats, hot sauce

cooking oil, yellow onions, diced, leek, thinly sliced, corn, red potatoes, jalapeno pepper, thinly sliced, cumin, chili powder, creamed corn, milk (to thin the soup), fresh thyme

applesauce, wine-cured sauerkraut, drained & squeezed, coarse grain hot mustard, potato, cooked, sliced, smoked pork chop, pepper

cooked chicken, diced, celery, diced, almonds, dried onion flakes, cheddar cheese, shredded, salt, lemon juice, mayonnaise, prepared mustard, potato chip, crushed

cooked chicken, diced, hard-boiled eggs, chopped, cream of chicken soup, celery, diced, mayonnaise, shedded cheese, chopped almonds, minced onions, shedded cheese, lemon juice, salt, seasoned salt, potato chip, crushed

cooked chicken, diced, stalks celery, diced, french dressing, salt & fresh ground pepper, mayonnaise, sour cream, almonds, potato crisps, crushed , pringles are good, cheddar cheese, grated, garlic powder

cooked chicken, cut in 1 ",cubes, sliced celery, mayonnaise, toasted almond, lemon juice, grated onions, celery seed, salt, potato chips, crushed (reduced fat work well ), cheddar cheese or 1/2 cup monterey jack and blend, grated

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

russet potatoes, cooked, garlic sausage or 1 lb smoked link sausage, cut into 1 inch pieces, butter or 2 tbsp margarine, onion, minced, flour, brown sugar, salt, dry mustard, water, cider vinegar, drops hot pepper sauce, celery, thinly sliced, green bell pepper, thinly sliced, pimiento, diced, parsley, minced fresh, jarlsberg cheese, sliced ,cut into strips

sweet potato, cooked, peeled and cubed, chopped sweet red pepper, chopped onion, mayonnaise, salt, pepper, hot pepper sauce

jumbo hot dogs , halved lengthwise and cut into 1/2-inch pieces, canola oil, onion, chopped, chopped green pepper, condensed cheddar cheese soup, undiluted, half-and-half cream, potatoes, cooked, peeled and cubed, salt

mashed hot potato, shredded cheddar cheese, french fried onions, cubed cooked chicken, pkge .(10oz) frozen veggies ( any you really want-i use mixed veggies), condensed cream of chicken soup, milk, ground mustard, garlic powder, salt and pepper to taste

cooked chicken breasts , boned, skinned and cubed, cream of chicken soup, chopped celery, mayonnaise, dry green, or fresh chives (garnish ), chopped almonds, lemon juice, hard boiled eggs, peeled and chopped, crushed potato chips, paprika (garnish )

cooked turkey, diced, almonds, chopped, celery, diced, lemon juice, eggs, hard boiled, chopped, mayonnaise, cheddar cheese, shredded, crushed potato chip

cooked chicken breast meat, cubed, diced celery, almonds, salt, pepper, fresh lemon juice, mayonnaise, grated sharp cheddar, crushed potato chips