26 potato take Recipes

mashed potatoes (baked or cooked ), vanilla, cinnamon, sugar, combine potatoe , vanilla 1 cup at a time of the 10x sugar to form a soft non sticky dough., take note on this : mashed will use more sugar than the baked. baked will be drier., working with 1 tsp of mixture for each candy shape into small irregular spheres (like new potatoes). set on wax paper to dry slightly before coating. if you coat before drying out your cinnamon will be wet and blotchy. after they dry a little. toss candies a few at a time in a plastic bag with cinnamon. shake off excess. store in cool dry place., you can add to the mix chopped coconut to the mix.

olive oil, simply potatoes diced potatoes with onion, eggs, kosher salt, prepared garlic aioli

butter, leeks, chopped (about 3 leeks give or take), stalks celery, diced, onion, diced, garlic cloves, minced, potatoes, coarsely chopped (about 3.5 lbs give or take), carrots, chopped, chicken stock, salt, black pepper, dried thyme (or 2 tsp fresh thyme), milk, sour cream, cheddar cheese

roasting chicken, cut up, white onions, chopped, russet potato, peeled and chopped, red potatoes, unpeeled and chopped, yellow potato, unpeeled and chopped, sweet potato, peeled and chopped, chicken broth, sour cream, heavy cream, fresh oregano, salt and pepper, ears corn, sliced thick, diced white onion, jalapenos, chopped (take out the seeds and ribs if you re a weenie), chopped cilantro, limes , juice of

sweet potato, peeled , rough chopped (or yam), carrots, peeled and sliced into thick chunks (or large carrots), acorn squash (or other orange winter squash or in summer use yellow squash-raw(optional), water

potatoes (give or take, depending on desired thickness), water, kernel corn (drained ), creamed corn, evaporated milk, butter or 1 1/2 tbsp margarine, chopped onion, salt, pepper

fish - 1/4 kg- (if using canned tuna ,take 2 small cans) - (i like to use halibut, king fish or any of the white meat fish with tougher textures. salmon is also fine but be careful as they tend to break up.), potato - 2, shallots chopped - 1 cup, ginger &garlic thinly sliced-1 tsp each (or ground), green chillies chopped - 2 pieces, ground black pepper powder - 1 tsp, fish masala - 1 tsp, egg - 2, bread crumbs, salt to taste, oil for frying (or else you can bake this dish as well)

lukewarm milk, dried leeks (or dried chives), king arthur unbleached all-purpose flour, potato flour ( not potato starch), vermont sharp cheddar cheese powder, instant yeast, freshly ground black pepper, salt, ground mustard (optional), coarsely grated asiago cheese, eggs (room temperature ), if the eggs are cold , the bread will take longer to rise. to warm refrigerator-cold eggs, place them in a bowl of hot water for 5 minutes.

peel and halve 4 medium potatoes. place potatoes cut side down .., use a sharp knife to make thin slices in potatoes, taking care not to cut right thru.., place potatoes cut side up on baking dish and brush with 1 tbsp olive oilcombined with 1 tbsp melted butter, than sprinkle with lemon pepper..., bake in oven at 210.cup for 45 mins or until goldenm and slightly crisp..

boiled and mashed potatoes (do not forget to take out the peel), chopped onions, chopped fresh tomato, chopped green chili (add more if you like or less if you don tsp like), coriander powder (dhaniya), black pepper (gol moricher goorow), oil, salt , according, cornstarch, eggs, red chili powder, tasting salt, breadcrumbs , as needed, flour (maida), oil (for frying, !!no deep frying!!), sliced cucumbers (as needed) or white onions (as needed) or carrot (to garnish, as needed)

potatoes, margarine, dry onion soup mix (give or take on brand)

we ran out of potatoes 1 lazy saturday , and potato salad was just the thing we needed to go with our grilled hamburgers. turns out we had lots of french fries on hand in the freezer--so i baked up a batch and dressed them using my traditional recipe. the potato salad turned out so good, i ve been making it with french fries since then., french fried potato salad, crisp , hot french fries, roughly chopped--preferably home made, but fast food take out fries or frozen fries baked in your oven will do., hard boiled eggs, chopped, chopped celery, chopped chilled bread and butter (sweet) pickle chips, minced fresh chives, fat free mayonnaise, dijon mustard, garlic powder, cayenne pepper

crisp , hot french fries, roughly chopped--preferably home made, but fast food take out fries or frozen fries baked in your oven will do., hard boiled eggs, chopped, chopped celery, chopped chilled bread and butter (sweet) pickle chips, minced fresh chives, fat free mayonnaise, dijon mustard, garlic powder, cayenne pepper

chicken breasts, olive oil, butter, russett potato peeled & diced, carrots peeled & diced, onion chopped, rib celery diced, salt & freshly ground pepper, poultry seasoning, flour, chicken broth, jiffy bisquit mix, warm water, frozen green peas, chopped carrots

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

corned beef (give or take), cooked potatoes (give or take), diced onion, garlic, mashed, olive oil

multi-grain gluten free flour blend (see below ), amaranth flour, teff flour, instant dry yeast granules, xanthan gum, ground cinnamon, salt, milk, warmed, land o lakes butter, melted, eggs, honey, cider vinegar, chopped walnuts, raisins, take 2 & 1/2 cups from this mix for above recipe, multi-grain gluten-free flour blend : stir together 2 cups cornstarch, 2 cups potato starch, 1 3/4 cups brown rice flour, 1 1/2 cups garbanzo bean flour, 1 cup sorghum flour, 1 cup tapioca flour and 1/4 cup teff flour.