Sentences with phrase «russet for»

For this French vegetable soup, we're using sweet potatoes in lieu of russet for the added nutritional benefits.

Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1 cup chopped carrot 1/2 cup diced red pepper 1 cup chopped potato (I used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup corn kernels, fresh or frozen 1 32 - oz vegetable broth 1 cup 1 % milk 1/4 cup light cream 1 tablespoon crumbled dried thyme Salt and Pepper to taste

I often throw in a russet for him.

I buy inexpensive white potatoes for my potato salad and save the Russets for baking or mashing.

Not exact matches

In the Pacific, female personnel traded their stockings and Cuban heel shoes for cotton anklets and high quarter russet field service shoes.

They are the preferred breed of potato for french fries at many fast - food restaurants, but Covered Bridge is the only chip maker to use dark russet almost exclusively — the only exception is its sweet potato chips.

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

Thanks for mentioning these do well with russet potatoes!

They are delicious as - is, however I also found Idahoan ® Signature Russets Mashed Potatoes to serve as the perfect blank canvas for creative mashed potatoes, like this recipe for Broccoli Cheddar Mashed Potatoes.

For more information on Idahoan ® Signature Russets Mashed Potatoes, visit their website and keep in touch on Facebook Twitter Pinterest Instagram by following #IdahoanSignatureRussets

I'll tell you all about how I invented potato tacos and what life was like for me in Idaho as a russet potato.

For this recipe, I typically use Idaho ® russet potatoes, though any variety of Idaho ® potatoes will work (adjust ingredient amounts and bake time accordingly for baking the potatoeFor this recipe, I typically use Idaho ® russet potatoes, though any variety of Idaho ® potatoes will work (adjust ingredient amounts and bake time accordingly for baking the potatoefor baking the potatoes).

There is actually a difference in the varieties of potatoes: russet potatoes are the starchiest, while the red skin (or even the yellow ones) are more «waxy» and great for sautéing, skillet frying, and scalloping — really nice for this particular recipe.

How is it that I could grow my own sour dough starter, bake bread, roll up a pumpkin roll well enough to impress Martha, break down a duck for God's sake, but be defeated by the humble russet?

This is the star line - up for our soup: one tired head of cauliflower, one large russet potato getting soft and beginning to sprout, 2 red bell peppers with some bad spots removed.

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced

Amanda — I think you could use sweet potatoes here, however, the floury texture that you don't like in Russets is exactly why they're great for latkes — they're not very waxy or overly moist - seeming, so they crisp up well.

Potato Chips - 1 1/2 pounds russet or purple potatoes - 1/2 cup distilled white vinegar - Vegetable oil (for frying; about 8 cups)- Old bay seasoning or just simply sprinkle with salt

Here I have made a smaller batch than the original and used medium - sized Yukon Gold potatoes instead of the large russets so the recipe is a little different — perfect for 3 to 4 people.

I modified and used cannelloni beans for cashews and sweet potato for russet.

russet potatoes, peeled and roughly chopped (3 large potatoes) 1 egg 1/2 cup milk 3 tbsp flour 1 packet Lipton ranch seasoning, divided salt and pepper, to taste canola oil, for frying 1 1/2 cups sour cream or Greek yogurt grated parmesan cheese, for garnish

I'm not a fan of russet potatoes or red potatoes for making mashed potatoes, as they are dry and bland as can be in flavor, so you need to add too many ingredients to spruce them up.

2 tablespoons olive oil 1 large onion diced 1 lb ground chorizo sausage or 1 dried spanish chorizo chopped (I recommend Palacios but at $ 11 for 12 oz I compromised for cheaper ground chorizo) 2 - 3 russet potatoes peeled and diced 3 carrots peeled and chopped 1 1/2 cup brown or green lentils Water Salt to taste

The recipe below calls specifically for russet potatoes.

Thin - skinned potatoes are a bit smaller than russets, so you may want to use 1 - 2 more than the recipe calls for, so you'll have about the same total yield of fries.

Tender russet potatoes and traditional ingredients for a tasty side dish.

I learned 2 valuable lessons while working on this recipe: Fingerlings are PERFECT for mini baked potatoes (they're like teeny tiny russets but 10x tastier!)

This savory, unique mash calls for smoked eggplants, russet potatoes and cauliflower, making it a littler easier on your waistline than a traditionally prepared dish.

Non-stick cooking spray 2-1/4 pounds russet potatoes, peeled and cut into 3 - inch by 1 / 4 - inch by 1 / 4 - inch batons 3 tablespoons canola oil 1 teaspoon kosher salt plus more for serving 1 teaspoon black pepper plus more for serving 4 garlic cloves, minced 2 tablespoons flat leaf parsley, chopped

I used a red - skinned variety for these vegan mashed potatoes because that's what was available, but you could use russet, Yukon, or any other higher starch potato and achieve great results.

Side note: I think Russets would be great for a loaded potato salad... we'll save that for another day.

4 cups sliced Yukon Gold or russet potatoes (about 3 - 4 potatoes; you can also use cauliflower for a lighter soup!)

I used medium size russet potatoes for this photo, and they are my husband's favorite.

ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water

Water as needed with 2 teaspoons salt 1 1/2 pounds peel - on russet potatoes 2 tablespoons vegetable oil 2 medium onions, thinly sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and sliced 1/4» thick 4 tablespoons butter melted ⅛ teaspoon freshly ground pepper, or to taste salt, as needed 1 teaspoon sweet Hungarian paprika, plus as needed for garnish Chopped fresh parsley, as needed, for garnish

You need just 5 ingredients for this Brussels sprout tater tot recipe: russet potatoes (please don't try using another variety!)

I followed the recipe except for using sweet potatoes instead of russet and it was SO GOOD!

1 1/2 pounds russet potatoes (or whatever kind you have on hand, even sweet potatoes), cubed (I leave the skin on for nutrition and color contrast)

For skins with structure, bake russets whole (rub a little bit of oil onto the potatoes, prick, season with salt and bake right on the rack at 400 degrees), cool, halve and scoop out most of the flesh, leaving about half an inch behind.

Wegan's secret weapon here is cooking hearty russet potatoes in the rendered bacon fat for golden, crispy, meaty bites.

Beginning tonight, Wednesday, May 13th, join Executive Chef Seth Levine as he serves up a Maine - style Lobster Bake including 1 whole lobster, steamed little neck clams, baked red russet potatoes and farm fresh corn on the cobb for just $ 34.92 per person every Wednesday throughout the Summer!

An easy recipe for cheesy, delicious Broccoli Cheddar Mashed Potatoes made in minutes with Idahoan ® Signature ™ Russets Mashed Potatoes.

2 large potatoes (preferably russet) 1 tablespoon plus 1/2 teaspoon active dry yeast 1/4 cup warm water 4 cups bread flour (or 3-3/4 cups all - purpose flour and 1/4 cup wheat gluten) 1 Tablespoon plus 1/2 teaspoon kosher salt 2 teaspoons coarsely ground black pepper 1 Tablespoon olive oil 1 1/4 cups lukewarm water Cornmeal for dusting the pan

One question: do you think sweet potatoes would work as a substitute for russet potatoes?

You'll Need: 1 lb US Wellness Meats bison stew meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and chicken stock / broth 1/2 tsp dried thyme 2 bay leaves 2 russet potatoes, peeled and chopped into bite - sized chunks 2 carrots, peeled and chopped into bite - sized chunks 1 parsnip, peeled and chopped into bite - sized chunks 1/2 cup frozen peas 1 tsp chopped fresh parsley for garnish

I've tried every potato out there — russet, yukon gold, red gold, etc. — and while they all yield tasty mashed potatoes, for me, classic is best, which means you want to go with the russet.

However, since sweet potatoes a bigger than the small russets called for in this recipe, I would either make more filling (e.g., may 1 1/2 or 2 times the amount of ground turkey, spices, etc) or use less sweet potatoes (2 or 3).

A wide wooden bowl on my kitchen table holds an ever - rotating assortment of Honeycrisp and Sunrise — our favourites for munching — and the fridge drawer keeps Green Russets and Ginger Golds crisp for salads and slaws.

Newcombe, for instance, made his official professional debut in a sea - green shirt and russet - brown shorts.