Potato Soup Rubino Family Recipe

Ingredients:

2 cans chicken broth

1 can beef broth

3 cups water

2 large onions sliced

4 large potatoes, peeled and diced

2 cups sliced celery

1/3 cup margarine

1/3 cup flour

Salt and pepper

6 oz. jack cheese

Instructions:

In a kettle or large saucepan combine broths, water, onions, potatoes and celery.  Cover and simmer 30 minutes or until potatoes are tender. IN as small skillet melt margarine and stir in flour.  Stir constantly over medium heat until mixture becomes golden brown.  Add to simmering soup, stir until soup bubbles and thickens.  Season to taste with slat and pepper.  Add cheese and stir until blended.  Serves 6.

German Potato Salad Recipe adapted by Our Best Bites from The Big Book of Backyard Cooking

2 lbs. small baby potatoes (red, Yukon gold, etc.)

6 oz. bacon (about 1/2 of a standard package)

1/2 c. minced onion

4 cloves minced garlic

1/2 c. white wine vinegar

1/2 c. water

2 tsp. Creole mustard (or a mild coarse-grain mustard, not a strong one in the stout little glass jars)

1 Tbsp. sugar

1/4 c. fresh dill or 1 Tbsp. dry dill

Bring a large pot of salted water to a boil. While the water is heating, quarter or slice the potatoes. When the water comes to a boil, add the potatoes and cook until you can pierce them with a fork but not to the point where they are mushy or falling apart. Drain the potatoes and run some cold water over them.

While the potatoes are cooking/cooling, cut 6 ounces of bacon into bite-sized pieces. Place the bacon in a cold skillet and then turn the heat up to medium and cook until the bacon is crispy. While the bacon is cooking, whisk together the vinegar, water, sugar, salt, pepper, and mustard. Set aside. Remove the bacon from the skillet with a slotted spoon to a paper towel-lined plate, reserving the drippings in the pan.

Add some minced onion and minced garlic and cook until fragrant and the onions are translucent. Add the vinegar/mustard mixture and turn the heat to high. Cook on high for about 3 minutes or until the dressing has reduced by about 1/3. Remove from heat and add the cooked potatoes. Gently toss the potatoes in the dressing and let it stand for about 5 minutes. Add the bacon and dill and gently toss again and then transfer to a serving dish. Garnish with fresh dill sprigs and serve immediately. Serves 6-8.

Zuppa Toscana Copycat Receipe (Olive Garden)

INGREDIENTS

    1 pound Italian sausage

    2 large russet baking potatoes sliced in half, and then in 1/4 inch slices

    1 large onion, chopped

    1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)

    2 cloves garlic minced

    2 cups kale or swiss chard, chopped

    2 cans chicken broth

    1 qt. water

    1 cup heavy whipping cream

INSTRUCTIONS

·         Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels, and cut into slices. (I just cook it on the stove)

·         Place onion, potatoes, chicken broth, water, and garlic in pot, and cook on medium heat until potatoes are done.

·         Add sausage, bacon bits, salt, and pepper to taste, and simmer for another 10 minutes.

·         Turn to low heat, add kale and cream. Heat through and serve.

Roasted Smashed Potatoes

This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.

Ingredients

    2pounds small Red Bliss potatoes (about 18), scrubbed (see note)

    6tablespoons extra-virgin olive oil

    1teaspoon chopped fresh thyme leaves

      Kosher salt and ground black pepper

Instructions

    1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

    2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Roasted Ranch Potatoes

Ingredients

¼ cup vegetable oil

1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

            2 pounds small red potatoes, quartered

Instructions

    Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Sweet Potato Oven Fries

Ingredients

    1 1/2 pounds sweet potatoes, peeled (2 medium potatoes)

    1 tablespoon canola oil

    1/2 teaspoon salt, plus more, to taste

            Add any other spices you like (pepper, garlic powder, ect.)

    Cooking spray

Directions

Preheat the oven to 450 degrees F.

Cut the potatoes lengthwise into 1/4-inch thick matchsticks, and toss with the oil and 1/2 teaspoon salt. Spray a baking sheet with cooking spray. Arrange the potatoes in a single layer on the baking sheet and bake until the "fries" are tender and crisp, about 30 minutes.

Season with additional salt, to taste. Serve immediately.

Basil Butter Garlic Bread

Posted by twopeasandtheirpod in Step-by-Step Recipes

To make the bread you will need: ciabatta or French bread, butter, olive oil, basil, parsley, garlic, green onion, salt, pepper, and Parmesan cheese.




First, combine all of the ingredients, except for the bread and cheese, in a food processor.




Process until smooth.




Season basil butter with salt and pepper, to taste.




Cut the bread in half using a bread knife.




Spread the basil butter generously over each half of bread.




Put the bread halves together and wrap in aluminum foil. Bake for 10 minutes at 400 degrees F.




Remove the bread from the oven and carefully separate the bread halves. Sprinkle each half with Parmesan cheese.




Photo 9
Return the bread halves to the oven and turn up the heat to 500 degrees F or put them under the broiler. Cook until the cheese is melted and bubbly.




Photo 10
Cut the bread into slices and serve warm.






from tastyrecipes.com