thankgiving recipe????

Question

I want make a plate with patatoes can you tell a recipe please?

Answer 1

INGREDIENTS
2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
1/2 onion, chopped
3/4 cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 1/2 teaspoons ground black pepper


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DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
Combine the potatoes, eggs, celery and onion.
Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Answer 2

This is always a hit...
HASH BROWN CASSEROLE
2 lbs. frozen hash browns - (the little cubed ones, not the shredded) Thawed completely
3/4 cp. melted butter
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
2 cps. shredded cheddar cheese
1 1/2 cps. sour cream
mix all ingredients in a large bowl, then place mixture into a 9 x 13 x 2" pan, spread evenly.
Bake at 350 until hot & bubbly...

After it is out of the oven & cooled about 5 minutes, I blot up the excess butter from the top with paper towels.

This recipe can also be doubled & it is also good with cubed ham in it.

Answer 3

hand-crafted Macaroni & Cheese factors: a million tablespoon vegetable oil a million pound elbow macaroni a million/2 cup butter PLUS-a million tablespoon a million/2 cup shredded Muenster cheese a million/2 cup shredded mild Cheddar cheese a million/2 cup shredded sharp cheddar cheese a million/2 cup shredded Monterey Jack cheese 2 cups 0.5 & 0.5 a million cup Velveeta, decrease into small cubes 2 great eggs, gently crushed a million/4 teaspoon salt a million/8 teaspoon black pepper, freshly floor guidelines: Preheat oven to 350:. gently butter a deep 2 a million/2 quart casserole. deliver a extensive pot of water to a boil over severe warmth, upload the oil then the elbow macaroni and cook till macaroni is purely mushy (approximately 7 minutes). do no longer overcook. Drain properly and return to the pot. In a small saucepan, soften the 1st degree of butter. Stir into the macaroni. In a extensive bowl, combination the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, upload the 0.5 & 0.5, a million a million/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. pass to the buttered casserole. Sprinkle with the relax a million/2 cup of cheese and dot with the relax butter. Bake till it fairly is effervescent around the sides, approximately 35 minutes. Serve warm. it fairly is a would desire to in my homestead on all vacations. the youngsters like it and the adults do too!

Answer 4

Yep, easy, 20mins tops.
Boil and mash cooked potatoes with a nob of butter
layercasserole dish with 2 inch thick layers of mash,
then spread grated cheese
(chedder) is good, but any nice strong cheese
carry on the layers, till bowl is full,
sprinkle cheese on top, and brown under grill.
serve.easy peasy.Love Jo.xx

Answer 5

Buttermilk Mashed Potatoes

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.

--Ina Garten, FoodTV
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Butter Pecan Sweet Potatoes

8 med. sweet potatoes (5 lbs.)
2 Tbsp. olive oil
Kosher salt
2 Tbsp. cold butter, cut into small pieces
2 Tbsp. light brown sugar
1/3 cup pecans
1/8 tsp. cayenne pepper

Preheat oven to 400ºF. Peel potatoes. Halve lengthwise, slice crosswise into ½” thick slices. On a baking sheet, toss potatoes w/ olive oil and salt. Transfer half the potatoes to a 2nd baking sheet. Bake until tender about 25-35 min., tossing occasionally. Toss potatoes with butter, brown sugar, pecans, and cayenne pepper, dividing evenly between both baking sheets. Bake again until sugar is caramelized and hard, about 10 minutes. Gently toss and serve. Serves 8.

--Everyday FOOD
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LEMON-BUTTERED NEW POTATOES
-- Southern Living® 30 Years of Our Best Recipes, p. 375.

8 to 12 small new potatoes (about 1½ pounds)
1/3 cup butter or margarine
2 Tbsp. chopped fresh parsley
1 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg

Peel a narrow strip around center of each potato.

Cook potatoes in boiling salted water to cover 15 minutes or until tender; drain and keep warm.

Melt butter in a medium saucepan over medium heat; add parsley and next 5 ingredients, and cook, stirring often, until thoroughly heated. Drizzle over potatoes, and serve immediately.

Yield: 4 servings
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SCALLOPED NEW POTATOES AND LEEKS

1/4 c. plus 2 T. butter, divided
1/4 c. flour
2 c. half and half
1 T. Dijon mustard
1/4 t. salt
1/4 t. pepper
1 ½ c. thinly sliced leeks
½ c. chopped sweet red pepper (canned pimientos OK)
5 c. thinly sliced new potatoes
2 c. (8 oz.) shredded sharp Cheddar cheese
Garnish: thinly sliced red peppers

1. Melt 1/4 c. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir in half and half, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard, salt and pepper. Remove pan from heat.
2. Melt remaining 2 T. butter in a large skillet; add leeks and chopped red pepper. Cook, stirring constantly until tender.
3. Spoon ½ c. sauce mixture into a lightly greased 11"x7"x1 ½" baking dish. Layer with half each of potato slices, leek mixture, sauce and Cheddar cheese. Repeat layers.
4. Cover and bake at 350º for 50 minutes. Uncover and bake 25 minutes or until potato slices are tender. Let stand 10 minutes before serving. Garnish, if desired.

---Southern Living

Answer 6

http://www.recipezaar.com/87782

It's potato buddy. Spell checker!