Sentences with phrase «skin potatoes into»

Not exact matches

Finally, I piled the mixture back into the potato skin, popped my loaded potato back into the oven and baked it until it was golden brown.

I also found that my sweet potatoes turned into mash as I stirred them into the mixture so next time will leave the skins on and my bite sizes bigger.

The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly

I find that the best way to enjoy potato skins is to take all the pulp from the potatoes and mix that up with sour cream, butter, bacon etc, the put it back into the potato «canoe» as I call them before that last bake - basically a potato skin filled with mashed potatoes and topped with chives and sour cream!

I've been cutting them into wedges and oven - frying them, twice baking them, mash potato - ing them and making potato skins.

When the potatoes are cool enough to handle, carefully scoop the flesh out into a large mixing bowl, taking care to keep the skins whole and intact.

If you serve this as an appetizer, use small potatoes (increase the number) or cut each skin into smaller pieces.

Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream

Mix sweet potatoes with chicken mixture and scoop into sweet potato skins.

Spoon the turkey mixture into each sweet potato skin.

More than 30 years ago, dark - skinned sweet potatoes with sweet bright - orange flesh were introduced into the U.S. To distinguish them from the more traditional tan - skinned variety of sweet potato with less - sweet light colored flesh, the African word «nyami» referring to an edible root, was adopted in its English form «yam» and given to those dark - skinned sweet potatoes.

Dishes like Caraway Tomato Baked Eggs, Deviled Brussels Sprout Salad, Piri Piri Broccoli Bites, and Thai Peanut Sweet Potato Skins are stellar examples of how we can all incorporate more smashing vegetables into our busy lives.

PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1.

For the roast potatoes you can leave the skin on and cut them into big chunks.

I use US purple skinned white fleshed sweet potatoes and use a pipe bag get them into boiling water... I cut them up after and they turn out great

Spoon filling back into potato skins.

Since their skins are very thin, you can blend them right into the soup for extra nutrition (plus who ever feels like peeling potatoes anyway?)

Cut each potato in half with a serrated knife, then scoop out the insides into a bowl, making sure to keep a layer of sweet potato within the skin so that it can stand on its own.

Peel away the skin, then put the potatoes into a large bowl.

Cut red - skinned sweet potatoes (or yams), eggplants, tomatoes, and a red bell pepper into 1 - inch chunks.

Cut red - skinned sweet potatoes (or yams), eggplants, tomatoes, and red bell pepper into 1 - inch chunks.

9) Spoon the quinoa mixture back into the potato skins until well stuffed and place back in the oven at 400 F for 10 minutes.

Spoon the mixture into the potato skins.

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

Slide the baking sheet into the oven and bake until the potatoes are soft, the skins are wrinkled and the cut sides of the potatoes are golden brown, 30 - 40 minutes.

The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins).

Rather than using the mashed potatoes to top off this savory pie I've removed their skins, chopped them into bite size pieces, and folded them into the filling.

Sour cream, Canadian bacon (much healthier and awesome in this recipe, but you can use real bacon if you must), Cheddar cheese, and chives get smashed with sweet potato innards and stuffed back into the skin.

Dark green tops from 2 leek, chopped into 1/3 inch pieces (I steam the white and light green parts to make Leeks with Vinaigrette) 3 carrots, cut into small squares, 1/4 inch 1 onion chopped 1/2 bulb of fresh garlic, minced 4 medium organic potatoes with the skin, cut into 1/2 inch cubes.

Once the potato is cool enough to handle, peel the skin off and dice into small cubes.

Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.

Scoop potato mixture into skins (if you pat down the mixture so that it's a bit indented like a shallow bowl, the sauce will sit on top easily), spoon 3 tbsp of sauce and 3 tbsp mozzarella cheese on top, and layer pepperoni slices on top of cheese.

Dice the potatoes into bite - size pieces into a large bowl, leaving several of the potatoes with the skins on to give a rustic feel.

Clean and slice potatoes into cubes, leave skin on.

1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped

Slice in half lengthwise and scoop the filling of each potato half into a small bowl, making sure to keep the shell (sweet potato skin) intact.

Carefully slice each potato in half lengthwise, and scoop the potato flesh into a bowl, leaving the skins intact.

potatoes, red skinned cut into large chunks to taste Coarse sea salt to taste Ground black pepper

Steam the potato, skin it, cut in cubes and with the help of a strainer or a ricer puree the potato into a medium size bowl.

Begin by cutting a 1 pound pumpkin in half (I used a 2 pound pumpkin and used half of it for this recipe), then deseed it using a spoon, using a potato peeler peel off all the skin from the pumpkin, making sure to also remove the white parts left behind by the skin, cut the pumpkin into small chunks that are about 1/2 inch by 1/2 inch in size, also finely mince 2 cloves of garlic and finely dice 1/2 of an onion

Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *

Once the potatoes are mashed scoop the potatoes back into the skins.

Peel the potatoes (or scrub really well and leave skins on) and cut them into long, 1 / 2 - inch - thick fry - shaped strips.

Peel skins of beets and potatoes and chop into 1 inch cubes.

Place each sweet potato in a small shallow bowl, and slice into the center, leaving the ends and the base of the skin secured to hold the filling.

Once the skin is removed, measure 150g of sweet potato into a bowl and add the yolks, almond milk, ground almonds, baking powder, cinnamon, ginger, cardamon and salt.

This weekend I decided to make them as individual portions and spoon them back into the potato skins before baking them....

Using the same large spoon, spoon the mixture back into the potato skins.

olive oil 1 medium onion, diced 3 cloves garlic 1 large sweet potato, diced small (skin on or off) 3 cups Hillshire Farm Smoked Sausage, sliced into 1» rounds or cubes 1 (19oz) can chickpeas (optional) 1 tsp paprika (sweet or smoked) 1/2 tsp ground coriander 1 tsp chipotle powder 1/2 tsp ground cumin 1/2 tsp salt (more if needed) 6 cups low - sodium chicken stock 4 cups kale or spinach feta or goat cheese, to garnish (optional) fresh ground pepper, to garnish

To make Sweet Potato Wedges: Cut 2 large sweet potatoes into wedges, leave skin on.