These parmesan mashed potato patties are so good, you'll want to make sure you have leftovers next time you make mashed potatoes!! I love making these patties whenever I have leftover mashed potatoes so I don't feel like I'm eating the same thing the next day. Serving size will change depending on how much mashed potatoes you have leftover. I wrote this recipe assuming you have half a batch of leftover skinny garlic mashed potatoes . This works best with cold mashed potatoes. Leftover Parmesan Mashed Potato Patties
I fell for a photo this week. It was on marthastewart.com and it looked like an accordion, or maybe a Slinky , of thinly sliced, crisped potatoes and my brain computed this as CHIPS. POTATO CHIPS MASQUERADING AS GROWN-UP SIDE DISH. MUST MAKE POTATO CHIP CASSEROLE (I was kind of like this dog here) and although further investigation of the recipe unveiled no actual use of potato chips, creamed canned soup or anything also that would really allow it to be titled a Potato Chip Casserole, it was too late and I was making it anyway. Plus, I was looking for a gratin alternative for potatoes for my family’s Seder on Monday night and this fit the bill perfectly.
2 people like this article Click a Star to Rate This Recipe Serves 8 | Hands-On Time: 10m | Total Time: 1hr 30m Ingredients
Ingredients 3 pounds small red or white potatoes 1/4 cup good olive oil 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons minced garlic (6 cloves ) 2 tablespoons minced fresh parsley Directions
1 people like this article Click a Star to Rate This Recipe Serves 4 | Hands-On Time: 15m | Total Time: 25m Directions Cook the pasta according to the package directions. Drain, return the pasta to the pot, and toss with 4 tablespoons of the oil.
I’m on my parents’ couch, drinking English breakfast tea and watching Law and Order (LA). It feels good. So good. Not as good for Henry, who has been locked in the basement for his own safety from the giant wolfhound (and my dad’s allergies), and who is currently standing on the top step, meowing forlornly. I’ll have an intense play session with him after this is posted.
Well, it happened. I bought my first pair of jeggings. (jeans+leggings= superstretchy skinny jeans that are questionable for people older than 19) As a… 25 year old, I was skeptical.
Directions You can roast the potatoes and bananas ahead of time, then put it all together just before serving. Then heat it up in the oven.
Mashed sweet potatoes with a hint of cinnamon and nutmeg, topped with a caramelized brown sugar crust. Sweet potatoes are a must for Thanksgiving and this dish will be a hit on your Holiday table. I am starting to post Thanksgiving recipes since it's right around the corner, so we are testing out lots of side dishes in my home. We really loved this recipe, I can happily say this is the dish that finally turned me into a sweet potato fan. Previously I only enjoyed them as sweet potato fries , or in a sweet potato pie , but I will certainly be making this again and again. To prepare ahead, make the mashed sweet potatoes the day before, then re-heat them before topping with sugar and broiling.
One of my favorite staples I have in the kitchen is lentils and I usually rely on a lentil dish if I’m not sure what to cook for dinner. Besides being very healthy, lentils are really versatile and can be served at any temperature, whether it’s a hot soup or a cold salad. This time I made a simple, hearty stew-like dish to ring in the fall season. I used French green lentils which hold their shape, cook a little longer and are more delicate than the common brown lentils.
(Updated with better photos and added to Recipe Favorites , October 2011) I first made this comforting dish of Sausage and Lentils with Fried Sage back in 2006. That recipe definitely needed an update, so recently Jake and I made it again to take new photos and we also enjoyed eating it! The recipe was inspired by one in The Silver Spoon , a classic Italian cookbook that I think every serious cook should own. The addition of fried sage was my idea after seeing it on restaurant menus, and the fried sage was a wonderful addition to this dish.
Zucchini is in season right now and it's such a versatile vegetable. It can be used in so many other ways besides the ones we grew up thinking about — savory italian dishes. Due to the fact that it holds flavors so well; it can be dressed up or down and made sweet or savory. If you are looking to take a somewhat traditional route; shave ribbons of zucchini into a green salad.
79 people like this article Click a Star to Rate This Recipe Serves 4 | Hands-On Time: 20m | Total Time: 55m Directions Heat oven to 400° F.
recipe at a glance ready in: 30-60 minutes serves/makes: 6 2 cups plain bread crumbs 1/2 cup olive oil 3/4 cup Romano cheese , grated garlic powder , to taste salt and pepper , to taste 3 (16 oz.) pkgs. frozen artichoke hearts, sliced 28 ounces can peeled tomatoes, chopped and drained Heat oven to 350 degrees F.
1 people like this article Click a Star to Rate This Recipe Serves 6 | Hands-On Time: 05m | Total Time: 2hr 05m Directions Heat oven to 300° F.