73 potatoes points Recipes

  • Hot Roast Beef Commercials
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with f... and
    30 More
    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...
    5 hour , 32 ingredients
  • Skinny Texas Cheese Fries
    old points : 6 pt ' points+: 7 pt and
    30 More
    old points : 6 pt points+: 7 pt, calories: 259 fat: 12.3 g protein : 10.1 g carb: 29 g fiber: 2.9 g sugar: 1.4 g, sodium: 590.5 mg (without salt), if you make the homemade low-fat buttermilk ranch ad 1 point plus or 52 calories ., potatoes (2/3 lb total), yukon gold or russet, washed and dried (skin on), olive oil, smoked paprika, chili powder, onion powder, garlic powder, cumin, coarse salt and fresh cracked pepper, center cut bacon, cooked & finely chopped, sharp shredded cheddar cheese, diced scallions, sliced pickled jalapeno (jarred on canned ), low-fat buttermilk ranch dressing, old points : 1 pts points+: 1 pts, calories: 52.3 fat: 2.0 g carbs : 5.5 g fiber: 0.0 g protein: 3.4 g sugar: 3.7 g, sodium: 288.8 mg, fat free sour cream, fat free greek yogurt, light mayonnaise, garlic powder, onion powder, chopped fresh chives, chopped fresh parsley, salt, freshly ground pepper, white balsamic vinegar, low fat buttermilk
    30 min, 31 ingredients
  • Corned Beef and Cabbage/Pressure Cooker
    water, point cut corned beef brisket and
    7 More
    water, point cut corned beef brisket, garlic cloves, quartered, bay leaves, carrots , cut into 3 inch pieces, head cabbage, cut into 6 wedges, peeled and quartered potatoes, peeled and quartered turnips (any additional veggies you enjoy), horseradish sauce (optional)
    2 hour 15 min, 9 ingredients
  • Rosemary Baked Vegetables Rosemary Baked Vegetables
    red potatoes , cut into 1-inch pieces (about 1 lb) and
    8 More
    red potatoes , cut into 1-inch pieces (about 1 lb), baby carrots, sweet potato, peeled and cut into 1-inch pieces, zucchini , cut into 1-inch pieces, onion, quartered, garlic bulb, pointed end cut off, olive oil, crushed dried rosemary, salt
    15 min, 9 ingredients
  • Caviar: Traditional Ideas Traditional Garnishes (Emeril Lagasse) Caviar: Traditional Ideas Traditional Garnishes (Emeril Lagasse)
    caviar, hard-boiled eggs, red onion, parsley, capers and
    16 More
    caviar, hard-boiled eggs, red onion, parsley, capers, toast points, chive cream, sour cream, white wine, lemon, chopped chives, salt and white pepper, salmon rosettes, smoked salmon , already sliced, new potatoes, new potatoes, blanched with skin on, crepes (4-inches round), chives, blanched, edible flowers, herb salad ( chervil sprigs, snipped chives, tarragon leaves, small basil leaves)
    21 ingredients
  • Chesapeake Chowder Chesapeake Chowder
    chincoteague oysters , or blue point or kumamoto, butter and
    20 More
    chincoteague oysters , or blue point or kumamoto, butter, leek, diced, white part only, onion, diced (about 1 cup), shallots, peeled and minced, fresh picked thyme leaves, bacon, diced, all-purpose flour, fish stock, clam juice (bottled is fine ), dry white wine, potatoes, peeled and diced (about 2 cups), virginia ham, finely diced, fresh-shucked corn, heavy cream, sherry, drops hot sauce (recommended : tabasco), rockfish or striped bass fillets, skinned and cut into 1-inch cubes, jumbo lump crab meat (picked for shells), chopped chives, sea salt, cracked pepper
    1 hour 15 min, 22 ingredients
  • Ww  2 Points  - Potato Soup Ww 2 Points - Potato Soup
    frozen hash browns, fat-free chicken broth and
    3 More
    frozen hash browns, fat-free chicken broth, country gravy mix (makes 2 cups), warm water, dry onion soup mix
    20 min, 5 ingredients
  • Hg's I Can't Believe It's Not Potato Salad - Ww Points = 1 Hg's I Can't Believe It's Not Potato Salad - Ww Points = 1
    head cauliflower, roughly chopped and
    14 More
    head cauliflower, roughly chopped, egg whites, hard-boiled chilled and chopped, ranch dressing mix (1/2 the dry mix package), fat-free mayonnaise, nonfat sour cream, dijonnaise mustard (hellman s or best foods), fat-free liquid creamer (liquid kind , like the 1 by coffee-mate), red onion, diced, celery ribs, diced, chives, chopped, seasoned rice vinegar, dill, chopped, parsley, chopped, salt, paprika (optional)
    15 min, 15 ingredients
  • Barbecue-Braised Brisket Sandwiches (Food Network Kitchens) Barbecue-Braised Brisket Sandwiches (Food Network Kitchens)
    beef brisket , point cut, smoked paprika and
    10 More
    beef brisket , point cut, smoked paprika, kosher salt and freshly ground pepper, olive oil, ketchup, cider vinegar, plus more for seasoning, molasses, brown sugar, mustard powder, bourbon, plus more for seasoning, worcestershire sauce, potato rolls , for serving
    4 hour 15 min, 12 ingredients
  • Hg’s I Can't Believe It's Not Sweet Potato Pie - Ww Points = 2 Hg’s I Can't Believe It's Not Sweet Potato Pie - Ww Points = 2
    butternut squash (1 large squash) and
    7 More
    butternut squash (1 large squash), egg beaters egg substitute , original, light vanilla soymilk, sugar-free maple syrup, cinnamon, vanilla extract, marshmallow
    50 min, 8 ingredients
  • Braised Brisket with Parsley Anchovy Sauce (Food Network Kitchens) Braised Brisket with Parsley Anchovy Sauce (Food Network Kitchens)
    olive oil, kosher salt, brisket , point cut and
    8 More
    olive oil, kosher salt, brisket , point cut, onions, sliced (about 8 cups), lager beers, red potatoes (6 to 8), fresh flat-leaf parsley leaves (about 4 cups), garlic (about 1 head ), oil-packed anchovies, hard-boiled egg yolks, freshly squeezed lemon juice (about 2 lemons)
    4 hour 30 min, 11 ingredients




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