Pierogi Casserole

"Full of flavor, this pierogi-layered casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole."

Original Recipe Yield 6 to 8 servings
Ingredients

5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
1/2 (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.

Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.

Cook the lasagna noodles according to package directions and cool under running water.

Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.

Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Crispy Oven-Roasted Potatoes

found this recipe here...sounds really yummy!! http://traceysculinaryadventures.blogspot.com/2011/10/crispy-oven-roasted-potatoes.html

Crispy Oven-Roasted Potatoes
from The Best of America's Test Kitchen 2011

2 1/2 pounds Yukon Gold potatoes (about 5 medium), rinsed and cut into 1/2-inch rounds
5 tablespoons olive oil
kosher salt and freshly ground black pepper

Preheat oven to 450 F. Place a rack in the lowest position in the oven and place a large, rimmed baking sheet on it.

Combine the potato rounds and 1 tablespoon of salt in a large pot and add cold water to cover by 1 inch. Set over high heat and bring to a boil. Reduce the heat to a gentle simmer and continue cooking until the edges of the potatoes have softened, but the centers offer resistance when you insert a paring knife, about 5 minutes. Drain the potatoes and transfer to a large bowl. Add 2 tablespoons of the oil and 1/2 teaspoon salt then use a rubber spatula to toss. Add another 2 tablespoons of oil and 1/2 teaspoon salt then toss again - don't be gentle, you want to vigorously toss the potatoes until the outside of the slices are coated with a starchy paste, which should take 1-2 minutes.

Remove the baking sheet from the oven and drizzle it with the remaining tablespoon of oil. Add the potatoes to the baking sheet, spread in an even layer (skin side up for end pieces). Bake for 15-25 minutes, or until the bottoms of the potatoes are golden brown and crisp. Remove the baking sheet from the oven and flip the potatoes using a metal spatula. Return to the oven and continue cooking until the second side is golden and crisp, about 10-20 minutes. Season with salt and pepper to taste before serving

Rachael Ray's Brown Butter and Black Pepper Gnocchi

found this on Rachael's website www.rachaelrayshow.com/food/recipes/meat-and-potatoes-meal

use this in the Olive Garden's Chicken Gnocchi soup recipe on this blog also


Ingredients
1 3/4 to 2 pounds (2 large) starchy potatoes, such as Russet
A couple of pinches of fine sea salt
A few grates of nutmeg
About 1 cup all-purpose flour
1 large egg

Preparation

For the Gnocchi:
Bring a large pot of water to a boil. Add salt and boil potatoes in their skins to tender, 40-45 minutes. Turn off heat, remove potatoes and reserve water. Cool potatoes a few minutes until just cool enough to touch but still hot.


Quarter potatoes and scrape away skins with sharp paring knife. Mill the potatoes into a crumbly mash with fork tines or run them through a ricer onto a work surface. Make a well in the potatoes and let cool completely. Season with fine sea salt and nutmeg, and spread flour around the potatoes. Add egg to the well and begin to mix into potatoes

Once incorporated fully, gently kneed potato dough for a few minutes then cut into 8 pieces. Roll each piece into a 1-inch dowel then cut gnocchi with a small sharp knife. Press gnocchi with the tines of a fork to create ridges.

Return reserved water to a boil. Drop gnocchi and cook until they float

Remove with a slotted spoon and toss simply with brown butter and cheese, pesto or red sauce of choice.
Gnocchi freezes well: Toss uncooked gnocchi with a drizzle of oil and arrange in a single layer, so they lie flat in freezer-safe plastic food storage bag


For the Brown Butter and Black Pepper Gnocchi
Salt
1 1/4 to 1 1/2 pounds gnocchi, homemade or store-bought
6 to 8 tablespoons butter, cut into pieces
About 1 round teaspoon coarse black pepper
Freshly grated Pecorino cheese, to taste

Crispy Potato Roast

found this recipe here http://fishfoodblog.com/2010/04/crispy-potato-roast/

Serves 8*

Ingredients:
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme

Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

*Please note that the recipe in the photo is doubled.

Perfect Brown Rice

brown rice (whichever type you prefer)
water – use at least four cups of water for every one cup of rice
salt – to taste

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Meanwhile, bring water to a boil in a large pot over high heat. When water boils, add the rice, stir it once. Turn heat to medium and boil, uncovered, for 30 minutes, stirring occasionally. After 30 minutes, pour the rice into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Immediately cover the pot with a tight-fitting lid and set it aside to allow the rice to steam for 10 minutes (if your pot lid isn’t extremely tight, place a piece of aluminum foil over pot then place the lid on top of foil for a tighter seal). After ten minutes, uncover rice, fluff with a fork, and season with salt to taste.

Potatoes Anna

6 russet potatoes, peeled
6 tbsp unsalted butter, melted
salt and pepper

Preheat oven to 450.* Using a mandolin or chef's knife, slice potatoes as thinly as possible; less than 1/4" thick.

Brush a 10" cast iron skillet with 1 or 2 tbsp butter to lightly coat.

Starting in center of pan, arrange potato slices, overlapping slightly in a circular pattern. Brush potatoes with 1/3 of the remaining butter; season well with salt and pepper. Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.

Place over high heat until butter in pan sizzles, 2-4 minutes. Transfer to oven, bake until potatoes are tender, 1 hour.

To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil. Reheat at 350 to serve.

When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen. Carefully invert onto a plate and cut into wedges.

Cheesy Mashed Potato Casserole

I found this here http://www.copykat.com/2010/12/24/cheesy-mashed-potato-casserole/

Yield: 8 servings.
Instant Mashed Potatoes – prepared according to package directions for 8 servings
3/4 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 cup French’s Fried Onion Rings
3/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Prepare instant mashed potatoes according to the package directions. Add sour cream, chives, parsley, and pepper to mashed potatoes. Place mashed potatoes in a 1 1/2 quart casserole dish. Top mashed potatoes with cheddar cheese, and sprinkle the French’s Onion Rings around the edge of the casserole. Bake for about 20 minutes or until cheese melts.

This dish can be made ahead and then reheat later. If you are going to reheat this dish later, add the shredded cheese, but wait to top with the French Fried Onion Rings until you are ready to reheat this dish.

Shannon's Baked Potato Soup

6 or more potatos cute in bite size pieces (baked or boiled)
2/3 cup butter
2/3 cup flour
1/4 cup sour cream
6 cups milk
salt and pepper to taste

bake or boil your potatos (if you boil cut before cooking also add salt while boiling, if baking cut after cooking)

Put butter and flour in lg pot and make a rouge
cook for about 5-7 minutes stirring constantly
add milk, stir until thickened (will be very thick)
add salt and pepper to taste
stir in sour cream
add potatos

Garnish with bacon, green onions, sour cream, cheddar cheese etc.
what ever you put on your baked potato you can top your soup with.
Serve with crackers or bread
Very YUMMY

Potato Bake

Potato Bake
•One 2 lb. bag frozen Ore-Ida hash browns (the cubed kind) thawed
•12 oz sour cream (about 3/4 of a 16 oz. container)
•2 cups shredded cheddar cheese ( 8 oz bag is 2 cups)
•1 can cream of chicken soup (DO NOT DILUTE)
•1 stick butter, melted
•1/2 cup chopped onion, optional (great with or without)
•1 teaspoon salt
•dash of black pepper
Topping mixture:

•Plain corn flakes, crushed (sprinkle as much as you'd like to cover the top)
•1/2 stick melted butter
Directions:

Mix all of the ingredients except the topping mixture. Spoon into greased casserole dish. Top with crushed corn flakes and drizzle with the 1/2 stick melted butter. Bake at 350 for 1 hour or until golden in color and bubbly.

Baked Potato Casserole

5lbs potatoes(ready to boil)
1pt sour cream
1/2pt.chopped green onions(plus 1 oz. for garnish)
1/2pt.grated cheddar cheese(plus 3 oz. for garnish)
1/2pt.fried & crumbled bacon(plus 2 oz. for garnish)
1/4lb.margarine
1/2pt.milk
2tsp.salt
2tsp.coarse ground black pepper
*optional I always add a little cajun seasoning also

Boil potatoes until tender, then mash.
Mix all ingredients into mashed potatoes except for the garnish ingredients. Put mixture into large rectangular baking dish. Garnish, by sprinkling on top cheese, bacon and onion, and bake at 350 for 15 minutes or until cheese begins to brown.
*hint spray baking dish with pam for easy cleanup
great use for leftover mashed potatoes

Easy Parmesan Potato Wedges

This recipe can also be served with sour cream for dipping

1/3 cup grated parmesan cheese
1 teasp paprika
1 teasp garlic powder
1/2 teasp salt
1/4 - 1/2 teasp pepper
4 potatoes unpeeled
1/3 cup vegetable oil
1) Preheat oven to 400F (204C)
2) In plastic bag combine first 5 ingredients.
3) Cut each unpeeled potato into 8 wedges. Dip wedges in oil and then shake in cheese mixture.
4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for 30 - 40 minutes.

Potato-Bacon Torte

Ingredients
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Directions
Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Yield: 2 (9-inch) pie crusts

Bacon wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won't fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece.

Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Crash Hot Potatoes

I found this recipe on The Pioneer Woman's site... I want to give it a try http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

New potatoes (red or white)
olive oil
Kosher salt
Black pepper
Rosemary (or desired herb)
Bring a pot of salted water to a boil. Add as many potatoes as you wish and cook until they are fork tender.
On a sheet pan , generously drizzle olive oil. Place tender potatoes on cookie sheet leaving plenty of room between each potato.

With a potato masher (or bottom of a glass) gently press down on each potato until it slightly mashes, rotate masher 90 degrees and and mash again. Brush tops of crushed potatoes generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground pepper, fresh chopped rosemary (or herb of your choice)

Bake at 450 degrees for 20-25 minutes until golden brown.

Buffet potatoes

Partially cooked cubed potatoes, or use hash browns 2 pound package (thaw before using)
1/2 of a vidalia onion finally chopped
2 cans of cream of chicken soup
16 oz. of sour cream
1/2 pound of shredded cheddar cheese or what ever amount you have and want to put in it.

Mix the above well and put in a 9 x 13 greased dish or pan.
Corn flakes crushed for the top and mix with a 1/2 cup of melted butter.
Spread the topping and bake in a preheated oven at 350 until nice and bubbly and toasty brown on the top. about 30 minutes