Sentences with phrase «skinned potatoes makes»

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i made your recipes for dinner yesterday: roasted maple sprouts with hazelnuts, loaded mexican - style sweet potato skins, and 3 different hummus with sweet potato sticks!

An elegant presentation but easy to prepare even in the dead of winter... A perfectly roasted chicken, tender and juicy, with crispy skin makes a wonderful Sunday dinner when accompanied with roasted garlic mashed potatoes and a green vegetable or tossed salad.

I wonder how the restaurants you went to made their potato skins that made them taste so boring?

They are small russets and they make perfect appetizer size potato skins.

I've eaten potato skins that were literally made in the microwave.

Loaded sweet potato skins with brie, bacon, sour cream and chives makes for a tempting and unforgettable appetizer, snack or side dish.

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

I made a few changes including using sweet potatoes instead of white potatoes because it's what I had; using skinless, boneless thighs instead of skin - on because I don't think -LSB-...]

You won't believe how easy it is to make Carol's «loaded» potato skins, chicken fried steak, and hearty sloppy joes.

I made a sweet potato hash using sweet potato chopped and with the skin on (do this if they are really fresh), garlic, sea salt, evoo and cilantro.

Cut them in half and scoop out about 1/2 of the inside, making sure to keep a layer of sweet potato within the skin so that it can stand on its own.

Loaded Potato Skins by Green EviThese simple, easy and budget friendly potato skins make a delicious finger food for gamPotato Skins by Green EviThese simple, easy and budget friendly potato skins make a delicious finger food for gameSkins by Green EviThese simple, easy and budget friendly potato skins make a delicious finger food for gampotato skins make a delicious finger food for gameskins make a delicious finger food for game day.

After making my Mini Vegan Pizza Potato Skins the other week, I had a little jarred sun - dried tomato paste left which I used to make a quick quinoa dish for lunch.

She makes Ham and Pimento Cheese Biscuit Sandwiches, Baked Potato Soup, Taco - Stuffed Potato Skins and Chocolate Fudge Chip Cookies for the crew lunch.

The main reason I love this method of making baked potatoes is that the skin turns out so perfectly.

I do not remove the skin from the potatoes, unless I am making mashed potatoes, so I advise you to do the same.

These simple, easy and budget friendly vegan loaded potato skins make a delicious main with a side salad, but are also perfect as a quick snack on the next day.

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.

Made this tonight with the addition of red skinned potatoes and sprinkled a little fontina cheese over the top before baking.

They can also be made from leftover mashed potatoes but I preferred boiling the potatoes with their skin - on for this recipe only.

After baking the potatoes and scooping them out, you can save the innards for making mashed potatoes and topping the skins with it, to make it more of a meal.

These potato skins are stuffed with spicy guacamole rather than the usual bacon and cheese, and are made exceptionally easy — and delightfully spicy — with Simply Organic Spicy Guacamole Mix Sauce.

Sweet potato skins are not a fast food kind of a dish for a busy day, but they are still simple to make.

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.

I want to say: I cook for one: I roast salmon and roast chicken until its skin cackles and its juices drip onto the tiny potatoes below; I make myself a single serving of chocolate cake.

We have been making a weekly meal plan and this weeks dishes includes Apple Tuna Curry Salad, Frittata with Spinach, Mushroom and ground Beef, Carrot Cake Smoothie and Potato skins with Chicken.

Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well - coated and placed skin side down on the sheet.

Let me tell you, it isn't very easy to make stuffed potato skins if the skin is no longer attached to the potato.

I love to make mine from scratch, with bits of skin still on the potatoes, whipped with butter and plain Greek yogurt.

Thin - skinned with firm flesh and a unique flavour, their elongated shape makes them perfect for mini baked potatoes!

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

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.

I decided to use the potatoes to make stuffed baked potato skins because they're a filling meal in their own right and make an easy and frugal weeknight dinner.

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 *

These make a great snack, topping to your favorite Mexican dish or even potato skins.

For me is all about the texture and flavor contrast, creamy - roasted potato skin, salty, buttery and lemony, herb - garlic and the nutty crunch, that makes this potatoes the bomb!

Might also make red skin potatoes and hard boiled eggs next time to complete the dinner.

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

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

I made vegetarian sweet potato skins with scallions, spinach, black beans and salsa.

Below is a quick look at all the ingredients you'll need to make loaded potato skins.

Mashed potatoes make fabulous gnocchi, I love stirring cranberry sauce into muffin mix and you can turn baked sweet potatoes into my sweet potato skins.

Make sure you do not to tear the potato skins, leave a small rim of potato intact for support.

The second time, I made the following changes: used larger red potatoes, scrubbed, not peeled, cut in chunks and simmered until just barely done (seriously, the baby potatoes are cute and everything, but who has time to take the skins off once they are boiled?)

I accidently made this with Japanese yams (they were piled up next to the Garnet sweet potatoes and their red skins threw me off).

A ricer or food mill makes for a light, fluffy mash and catches the potato skins you didn't peel.

Melissa says: «Make sure everyone squeezes the rich, caramelized garlic paste out of the skins to eat with the potatoes.

You can cook the spears as they are, or peel the skin (with a potato peeler) to make stalks more tender.

And, while I was making dinner hubs walked by and saw your potatoes in the pic and was like, «hey babe — when can we have these potato skins?