Sentences with phrase «of cooking a potato»

Press one ounce of the cooked potatoes into a muffin tin.

I never thought of cooking potatoes this way.

This method of cooking potatoes — where the potatoes are allowed time to cook in the pan until all the liquid evaporates then to brown and crisp in a little fat (such as butter) is just so tasty and easy and perfect.

The «hasselback» in this gratin refers to a method of cooking potatoes where they're thinly sliced but not cut all the way through so that the potato resembles a...

Remove the rosemary sprig from the cooked potato mixture and then using a potato masher, carefully mash up about 1/2 of the cooked potatoes inside the pot.

Tomato and Zucchini Quiche, Barbara Bakes Potato and Bacon Frittata, Barbara Bakes Mini Puff Pastry Quiche, The Comfort of Cooking Potato - Crusted Vegetarian Quiche, Cookin» Canuck Asparagus and Bacon Quiche with Cream Cheese, Completely Delicious

If you eat a small amount of cooked potatoes in some form several times a week (which I do), that should be sufficient unless you have something really wrong with your GI system.

This new way of cooking potatoes intensifies their natural flavour as they cook in their own steam.

Also, instead of cooking potatoes separately you could just add them to the water to boil.

I found some chunks of cooked potato and just a bit of fresh Italian parsley.

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender.

17 oz of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3 cup of plain, unsweetened almond milk, lukewarm (or other nondairy milk) 1.5 tsp active dry yeast 3 cups spelt flour, divided 2 tb vital wheat gluten 1 - 2 cups brown rice flour

-LSB-...] Bakes Potato and Bacon Frittata, Barbara Bakes Mini Puff Pastry Quiche, The Comfort of Cooking Potato - Crusted Vegetarian Quiche, Cookin» Canuck Asparagus and Bacon Quiche with Cream Cheese, Completely -LSB-...]

I made the mistake of cooking my potatoes too long the first time but still made for a delicious version of mashed potatoes.

This new way of cooking potatoes intensifies their natural flavour as they cook in their own steam.

This salad recipe contains the healthiness of several other vegetables along with the tastiness of cooked potatoes -

Garden Salad with homemade olive oil vinaigrette = 140 calories A typical serving size of cooked potatoes or sweet potatoes the size of your fist has about 35 - 48 grams Carb GramsX4 for calories = 140 - 192 A typical serving size of cooked turkey, ham, chicken the size of a deck of cards has about 22 - 29 grams of protein.

There must be loads of water added to it, and possibly even a few other additives... If you'd rather not go through the trouble of cooking the potato and puree it, I would suggest you use pure, unsweetened pumpkin puree instead.

Could you use 1 cup of leftover plain mashed potatoes (mashed with almond milk) instead of cooking a potato with water?

However, if you are feeding the right balance of cooked potatoes along with meats and vegetables, your pet will be just fine.

Small doses of cooked potatoes are harmless, though some dogs experience gastrointestinal upset.

You can give a little morsel of cooked potato to your cat every now and then as a special treat if she seems to like it.

Not exact matches

He maintains a diet made up of 60 % protein, 30 % carbs, and 10 % fat, and often eats ackee and saltfish with dumplings, cooked banana, or sweet potato for breakfast.

The Dirty Buffalo's «Dirty Chick» — a hefty dish that comprises breaded chicken tenders cooked in one of 30 sauces and rubs, mac and cheese, and home - fried potatoes — was featured on «Diners, Drive - Ins and Dives.»

It was oven - cooked with peeled new potatoes and carrots dumped out of cans, and served with iceberg salad, store - bought rolls, and sweating glasses of Lipton iced tea.

I've had a similar experience... without wanting to sound negative, I have made a couple of the sweet recipes and did not like them at all (the choc chia cookies and sweet potato brownies)... I have made quite a lot of raw or cooked «clean» deserts that tasted great but these were not good at all.

Once the sweet potatoes are soft and the pasta is cooked, remove the sweet potatoes from the oven and layer half of them on the bottom of a suitable baking dish.

Just made this for dinner — I'm eating semi raw at the moment so cooked the sweet potato (and added some parsnip too), then marinated the mushrooms in olive oil and balsamic vinegar, wilted the spinach with salt and a bit of chilli before adding to the cooked veggies.

I think it's definitely worth a try and yes they would cook the same way, I think for this recipe they would work absolutely fine but maybe not for something like the sweet potato brownies which requires that sticky sweetness of sweet potatoes!

I cooked a double batch and replaced 1/2 of the new potatoes with sweet potatoes.

I think the heat of the cooked sweet potato makes them soften and they are super yum.

Full of incredibly nourishing ingredients that together really work to boost your health, yet at the same time each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin, turmeric and fresh coriander!

Unfortunately, our cuisine isn't very healthy — loads and loads of meat, white flour and potatoes, so I really enjoy cooking and be inspired by yours colorful and delicious recipes which ALWAYS turns out so great that everybody is licking their fingers for another portion.

The mozzarella sticks we whipped up required no oil and the company says that for a little over 2 pounds of potatoes, cooks just need to add one tablespoon of oil.

The new potatoes are cooked so that they are so wonderfully soft and just melt - in - your - mouth, absorbing the beautiful essences of the olive oil, apple cider vinegar and lime juice.

I halve the ingredients as I only cook for two and even though I usually lack one or two of the veggies (I've replaced chickpeas with lentils before and have completely left out spinach and / or aubergine once or twice as well) the flavor is always spot on and not too spicy for me (probably because I use almost the full amount of sweet potatoes....

While the potatoes cook, peel and finely chop the garlic, quarter the cherry tomatoes and heat both in a pan with a glug of olive oil.

I would defiantly recommend not steaming the potatoes first, 1 hr is PLENTY of time for the potatoes to cook from raw in the tomoatey, coconut sauce.

I love almost everything but here in the middle east I love to eat Sabich — pita filled with cooked eggplant, potato, eggs, sallad and of course hummus and tahini!

I steam the potatoes because boiling is a harsher cooking method which tends to deplete a lot more of the nutrients.

Towards the end of cooking, I cut up and added Yukon gold potatoes.

Since sweet potato takes longer than zucchini and onion, I microwaved it whole for a couple of minute to start the cooking and to make it easier to peel.

I can't wait to cook this and eat all those nubby crispy bits of potato!

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

These fries are made of sweet potatoes, they are thinly sliced and cooked to a crisp.

Recipe adapted from a recipe for green mashed potatoes in The Country Cooking of Ireland, by Coleman Andrews, who in turn got his recipe from Ballyknocken House in Ashford, County Wicklow.

Add chorizo in center of pan and using your spatula break it up to smaller pieces and let cook 2 - 3 minutes before mixing with potato mixture.

While the potatoes are cooling, I saute the onions and peppers with some salt and when they're nice and soft, I park them in a bowl and then cube and cook the potatoes in a small amount of oil.

Thank you for posting a recipe that lends itself well to slow cooking; there is nothing like the aroma of potato - fennel soup in your house for eight hours on a dreary autumn day.

We stuck our bag of frozen hash browns in the fridge the night before to thaw (because the less time we have to wait for the waffle hash browns to cook, the quicker we get to chow down on those crunchy potatoes, and stretchy melted cheese).