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Warm Bacon Potato Salad Recipe

Warm Bacon Potato Salad Recipe
Thursday, October 6, 2011 Warm Bacon Potato Salad A couple of years ago, my husband, Scott, asked me to make a potato salad. He’s not a man who asks very often for something so specific, 95% of his requests center around the one-syllable, “meat” so I took his request pretty seriously. I’ve always considered potato salad one of those “filler sides” that come with your lunch order at a deli – it’s cheap, easy to make and generally all taste the same. So I set out to make a version of potato salad that would be show-stopping memorable and that I actually could brag about. I definitely wanted to pair them with loads of warm chopped bacon, this was going to be a potato salad served warm with salty bacon that had just come from the skillet. Instead of mayonnaise, I went lighter and made a tangy vinaigrette out of red wine vinegar, mustard and the bacon drippings. Bingo! Warm Bacon Potato Salad Ingredients Here’s what you will need for the salad: How to make Warm Bacon Potato Salad Leave a Comment

TORCIK JABŁKOWO- ORZECHOWY Ten apetyczny torcik jest duży i podzielny. Jabłkowo-orzechowa masa bardzo dobrze komponuje się z wiśniowym smakiem galaretki i ciasta na bazie owocowego kisielu. Ciasto jest smaczniejsze, gdy sobie poleży, najlepiej do następnego dnia, a zawarte w masie jabłka nawilżą je. Składniki ciasta I: 5 jajek¾ szklanki cukru1 szklanka mąki ziemniaczanej1½ łyżeczki proszku do pieczenia Składniki ciasta II: 4 jajka4 łyżki cukru4 łyżki kisielu wiśniowego1 łyżka mąki pszennej½ łyżeczki proszku do pieczenia Składniki masy jabłkowo-orzechowej: 400g masła 1 kg jabłek3 żółtka1 szklanka cukru pudru2 łyżeczki cukru z naturalną wanilią 100-150g mielonych orzechów włoskich lub laskowych dodatkowo: 2 galaretki wiśniowe Wykonanie ciasta I: Białka ubijamy mikserem na sztywną pianę. Wykonanie ciasta II: Wykonujemy w ten sam sposób co ciasto I, zastępując mąkę ziemniaczaną kisielem wymieszanym z mąką pszenną. Wykonanie masy jabłkowo-orzechowej: Jabłka obieramy. Wykonanie torcika: * Jajka sparzamy wrzątkiem ok. 10 sekund.

- StumbleUpon Seriously now, is there anything better than a roasted potato? Unless of course we are talking about mashed potatoes, then we might have something to debate about. As I have proclaimed here before I AM A POTATO HO and proud of it. It’s hard not to be when they are so darn versatile. This dish is my entry for the first-ever POTATO HO-DOWN ROUND UP happening here July 16th…. To be a true Potato Ho and enter the round up you are required to use your Ho name (Your 1st pet’s name plus your middle name). So this dish is known as Sparky Marie’s (Noble Pig’s) Smokin’ Red Roasted Potatoes. I love serving potatoes in this style. These potatoes look awesome on individual plates next to a steak and even better when sitting together on a large buffet platter. However, on another note, there is someone I’d like you to meet… Yep, here she is in all her glory, “SPUD“, Ms. This badge can be yours too, just get your entries to me by July 14th or 15th and put her on your site with your Potato Ho post. Enjoy!

Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description

Pierogi Recipe October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil.

I Believe I Can Fry: Baked Rosemary Garlic Fries - StumbleUpon Back in February, I visited one of my best friends in Cleveland. One of the dishes I sampled were the "Lola fries" at B-Spot, Iron Chef Michael Symon's burger joint in the Summit Mall (not to be confused with OUR Summit here in Birmingham). The Lola fries were simple; skinny-cut fresh fries, flavored simply with rosemary and sea salt. THEY. Baked Rosemary-Garlic Fries Ingredients: 2 Russet potatoes, cut into thin fries 1 Tbsp olive oil 1/4 tsp garlic powder 1 tsp dried rosemary Sea salt Black pepper Preheat oven to 450 degrees. Combine the olive oil, garlic powder and rosemary. Bake on a foil-lined baking sheet for 30 minutes, turning once or twice during cooking.

LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious! I still can't believe how great this came out and how awesome it actually tasted!

This Peanut Looks Like A Duck This potato flaw looks like a duck The flaw in this potato looks like a duck. -M & T This squash looks like a duck This is my squash. thanks for what you do, These gourds look like ducks I just found your website via cute overload and the next day I spotted this “diorama” at the local farmers’ market. coincidence? -Christi This storm drain looks like a duck I found your site while I was vacationing in South Korea. -Priscilla This gourd looks like a duck This gourd looks like a duck… even more then that other one. This squash looks like a duck I thought this veggie looked like a little duck, especially a duck ballerina. -Melanie

Dont Make Dad Settle for Boring Potatoes: Hasselback Potatoes | Family Kitchen - StumbleUpon Dad’s going to remember exactly why he loves steak and potatoes when you serve him these. And you (along with the kids, fingers crossed!) will love them, too. Because of the way they are baked, a nice crunchy crust forms on the bottom. That, along with the soft interior and dollop of sour cream and fresh herbs, and you’ll know the best reason potatoes are the most commonly eaten vegetable in our country. So see you later, french fries! Looking for something fantastic to serve these with? Hasselback Potatoes medium sized potatoes (about 1 per person) 1 clove fresh garlic, very thinly sliced butter coarse salt (sea or kosher) pepper sour cream (optional) dill (optional) fresh chives (optional) 1. 2. 3. 3. 20 Salads Hearty Enough for Tonight’s Dinner10 Ways to Eat Breakfast for Pizza10 Recipes Everyone Should Know How to Make30 Crazy, Wacky, and Useless Kitchen Gadgets25 Healthiest Foods for Under $1

Mac and Cheese Cups - Cupcakes and Cashmere - StumbleUpon Share this image Share It Pin It When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties. Granted it was straight from a box, but it was one of those meals that made me feel like I was home. Garlic Potato Fries - StumbleUpon I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper

A Cozy Kitchen Ranch Potatoes Recipe | Free Online Recipes | Free Recipes - StumbleUpon Perhaps you are looking for a perfect side dish for the Holidays or to go with dinner, if so this recipe for ranch potatoes is perfect for you. This is a casserole dish that combines cubed potatoes with a ranch/cream of mushroom soup sauce, cheese, and bacon. Those ingredients alone should be enough to hint that this recipe is pretty good. I felt like I cubed the potatoes a little too big so I would recommend slicing the potatoes a little thinner. If you want to skip the step of boiling the potatoes, they can be done in the oven but will need to cook for longer depending on how big they are cut. Ingredients: 8-10 medium potatoes (cut into ½” cubes) 1 can cream of mushroom soup (undiluted) 1 ½ cups milk 1 envelope ranch dressing mix 2 cups shredded cheddar cheese (divided) salt and pepper 6 bacon slices (cooked until crispy and crumbled) Cooking Instructions: Step 1: Pre-heat the oven to 350 degrees.

Homemade Junk Food | Spark Homemade Twix bars. Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?) 27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. 24 Reclips 5 Likes Make your own "Snickles" bar. 38 Reclips 4 Likes Healthier Hostess cupcakes. 15 Reclips 2 Likes Pop tarts from your own oven. 4 Reclips 4 Likes When you make your own peanut butter cups, you can add all the peanut butter filling you want. 5 Reclips 5 Likes Homemade Almond Joy. 17 Reclips 4 Likes Smitten Kitchen fills DIY pop tarts with Nutella. 2 Reclips 6 Likes Fig Newtons all grown up. Tater tots. 9 Reclips 3 Likes Break yourself off a piece of that homemade Kit Kat bar. Your homemade Twinkies won't have a longer lifespan than you do. 14 Reclips 2 Likes Passable "Doritos" made from quinoa. 2 Reclips 1 Likes These knockoff Fritos don't have the signature curl, but still have the distinctive salty corn flavor. 1 Reclips 2 Likes

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