Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 2 small unpeeled red potatoes, sliced crosswise inch thick 1 Tablespoon(s) olive oil 3 Tablespoon(s) unsalted butter 3 medium fennel bulb 3 Teaspoon(s) finely chopped fresh thyme 2 Tablespoon(s) coarsely chopped fresh parsley Directions: Preheat oven to 425 degrees. Spread the potato slices in a single layer on 2 lightly oiled baking sheets. Drizzle the olive oil over the potatoes and season with salt and freshly ground pepper. Roast for about 45 mintues, turning occasionally, until browned and crisp. Meanwhile, trim and core the fennel bulbs and thinly slice crosswise. Melt butter in a large skillet. Add the fennel and cook over moderate heat, stirring often, until tender, about 15 minutes. Stir in the thyme. Just before serving, add the potatoes and parsley to the fennel and stir quickly over high heat until warmed through. Season the hash with salt and pepper and serve.
Check some related videos Similar recipes: Roasted eggplant and peppers Preheat the oven to 350degrees F. Place the eggplant, peppers, and onion in a nonstick baking dish. Drizzle with the oil. Bake in the oven for 20 minutes, basting regularly. Arrange the vegetables on a serving dish and garnish with fresh basil, if usi Herbed roasted winter vegetables Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large Roasted garlic potatoes In a small bowl, combine oil, garlic, and rosemary. Spray a large cookie sheet with cooking spray. Arrange potato slices on cookie sheet, brush with garlic oil mixture, and sprinkle with cheese. Bake at 400F degrees for 30 minutes, or until potato Lacomedia sweet potato souffle topping Crumble topping evenly over potato mixture. Bake at 350 degrees for 35-45 min. uncovered. Tomato fennel soup Cut tops from fennel bulbs; reserve leafy tops. Coarsely chop 2 of the bulbs. Melt 1 cup butter in a large pan over low heat. Add chopped fennel, onion and 4 of the garlic cloves; cook until limp, about 15 minutes. Season with salt and pepp Grilled sea scallops and fennel Heat grill to medium high. In a large bowl, combine 2 T olive oil with lemon juice and liqueur, if using. Add scallops, and toss to coat. Slide scallops horizontally onto small skewers. Season with salt and pepper. Place skewers on grill. Grill, rota Potato salad with seed vinaigrette Prepare Seed Vinaigrette: In a wide frying pan, combine mustard seed, cumin seed, and fennel seed. Cook over medium heat until fragrant (3 to 5 minutes), shaking pan often. Using back of a heavy spoon, coarsely crush seeds. Remove from heat and mi Spicy sweet potato casserole Mash sweet potatoes and blend ingredients one at a time. Then beat mixture until smooth and fluffy. Spoon into a casserole dish and bake in 350 degree F. oven 40-45 minutes, uncovered. Should be lightly browned on top. Roasted new potato salad with basil vinaigrette Roasted New Potato Salad with Tomatoes, Green Beans and Basil Vinaigrette Preheat oven to 400 degrees. Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes). Let cool. While potatoes roast, cook beans in Roasted tomato and chipotle salas Toss vegetables in oil, salt and pepper. Place tomatoes on sheet pan (cut-side down). Add sliced onion to sheet pan as well. Broil about 15-20 minutes to charr vegetables. Cool. Use a food processor. Add tomatoes, onions, chipotle, cilantro, lime jui Oven-roasted vegetables with fresh herbs Combine parsley, cilantro, basil and garlic in a small bowl; set aside. Preheat oven to 425F . Spray large baking sheet with nonstick spray. combine vegetables in a bowl. Drizzle oil over; toss to coat. Arrange vegetables in single layer on prepared ba Miniature potato cutlets Potatoes are often the filler needed during Passover when bread is abolished for the holiday. These small "footballs" of simple but satisfying ingreds can be served during a meal, although I have also served them w/drinks as appetizers. Madison avenue potato salad Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss potatoes lightly; refrigerate. At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss. Grandmother's potato salad Scrub potatoes and place in a large saucepan with enough water to barely cover. Cover pan, bring to a boil, and boil about 20 minutes until barely tender. Cool the potatoes just enough to handle. Meanwhile hard boil the eggs and cool them promptly in co Potato casserole 2 Boil paprika until done. Beat with electric mixer. Add cream cheese sour cream, salt, pepper, and garlic. Beat until fluffy. Fold in chives. Put into a baking dish, dot with butter, and sprinkle with paprika. Bake at 350F degrees for 30 minutes. Czechoslovakian potato dumplings These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. * * German potato salad (kartoffelsalat) Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients. Taste, and adjust seasoni French potato pancakes 1. In a medium bowl, combine all ingredients except olive oil; mix well. 2. In a large nonstick skillet, heat 1 tsp of the oil over medium- high heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread slightly. Cook 4-5 min without stirri All-purpose potato-based gravy (Optional: Any combination of stuff like poppy seeds, celery seeds, toasted sesame seeds, Lawry's Seasoned Salt) Microwave the potato(s) for about 8 minutes more or less, depending on your potato(s) and your microwave. Then, put them in a ble Kartoffelsalat m/biermarinade(potato salad/beer dressing) Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add must Loaded baked potato soup PIERCE potatoes; microwave on HIGH 10 min., turning over after 5 min. Combine broth, milk and potatoes in large microwaveable bowl. Microwave on HIGH 6 min., stirring after 3 min. Slightly crush potatoes with a potato masher. RESERVE 2 Tbsp. each of the b Chicken hash "21" 1. Melt butter in a sauce pan over medium heat. Stir in flour and ocok about 2 minutes, stirring constantly, without browning. 2. Gradually whisk in milk and bring to a boil, stirring constantly, until mixture thickens. Reduce heat to low. Ad Sweet potato souffle topping Cook in sauce pan until sugar is melted. pour over cassarole - bake at 350 for 10 minutes Potato pancakes german style Potatoes are grated on medium grater. 2 1/2 Cups Approx. Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, mil Roasted beet borscht Heat oven to 400 degrees F. Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets Roasted onions with sage PREHEAT THE OVEN TO 375F. Lightly oil a large, heavy baking dish. Peel the onions and slice them into rounds about 1/2-inch thick. Separate the rings. Toss the rings with the salt, oil, sage, pepper and vinegar. Turn them into the baking dish, cov Creamed chicken & potato Melt butter in small heavy pan over low heat. Stir in flour and blend well. Add milk and stir until smooth. Cook over low heat until mixture begins to thicken, then add chicken and potatoes and stir for about 2 to 3 minutes more or until heated through. Sweet potato salad Peel and slice sweet potatoes and place in a small bowl. Add remaining ingredients; toss lightly. If desired, serve on lettuce leaves. Chive-mustard potato salad with sausage skewers Preheat grill or barbecue. Combine tomatoes, onion and lettuce in shallow bowl. Add potatoes. Combine mustard, sour cream and chives, and season to taste with lemon juice, salt and pepper. Bring sausages to boil in a pan of water. Drain immediately and Potato bread filling Preheat oven to 325F . Mix all ingredents and place in a greased ovenproof dish. Bake 1 hour or until golden brown. Contributor: Ellen Elizabeth Young Barbequed lamb chops with citrus and fire-roasted artichoke Barbecue should be lit and artichokes started when this dish is begun. If not, light barbecue. Clean and trim racks of lamb and cut into 8 double chops. Sprinkle chops with rosemary and brush with 2 tablespoons olive oil and set aside. In a 2 to 3 quart s Potato-pear salad In 8-quart saucepot over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low; cover, simmer 25 to 30 minutes, until potatoes are fork-tender. Meanwhile, in large bowl, with wire whisk or fork, mix salad oi Roasted herb barley Preheat oven to 350 deg (F) In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or until soft. Add mushrooms and cook for 3 minutes. Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and summer savory. Sau Deviled potato salad Boil potatoes in water seasoned with salt until they are tender, about 10 minutes. Drain and return cooked potatoes to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread them out on a cookie sheet to quick-cool them. In the botto Baked potato salad 1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. 2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. 3. Peel potatoes and slice 1/4-inch thick; set aside. Potato chip cookies Cream shortening, sugar and eggs until creamy, add remaining ingredients; mix well. Drop by teaspoonfuls onto cookie sheet, slightly flatten with fork. Bake at 350 F. for 10-15 minutes. Layered zucchini potato salad In med saucepan, bring water, 2 T margarine and salt to rolling boil. Remove from heat. Stir in sour cream and potato flakes until combined. Add corn; mix well and set aside. In large skillet, melt 2 T margarine; add zucchini and onion. Stir-fr Smashed roasted rosemary potatoes Scrub potatoes. Leaving peels on, cut them in half. Toss potatoes and garlic cloves with oil to coat, then toss with rosemary, salt and pepper. Spread on sheet pan. Place in 400-degree oven and bake 45 minutes to 1 hour, until golden. About half Potato-carrot kugel Preheat oven to 375 degrees F. Grease a pan that is about 8x8 inches. Break one egg into blender; start blender at high speed. Add half of onion, three of the potatoes (cut up into about 1-inch pieces) and two of the carrots (cut up into simi White rice pilaf with corn, roasted chiles, and fresh cheese In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Creamy potato salad 2 cups nonfat yogurt 1/4 cup of mustard if you like it rice vinegar to thin Add dressing, as much as you like. Mix and chill. If you don't like broccoli, then use green beans or carrots or whatever you prefer. Shared by Jan Gordon Italian potato salad (harper) Heat 1-inch of water (salted if desired) to boiling in a 2 quart saucepan. Add the potatoes and cover. Heat to boiling again and reduce the heat to simmer the potatoes for 30 to 35 minutes or until tender, then drain and cool. Cut the potatoe Potato salad with pomegranate Boil 500 g new potatoes, peel and dice. In a large bowl mix together 250 mL plain yogurt (use a thick low-fat version to reduce kilojoules), 2 finely chopped fresh coriander leaves and salt and pepper to taste. Add potatoes and fold dressing ge Potato salad monte carlo Cook the potatoes with the skins on and after cooling, peel and dice. Mix all the ingredients well and allow to set for at least two hours. Baked potato casserole Mix all ingredients. Pour into casserole and bake 30 minutes at 325F degrees. Baked potato wedges Preheat oven to 400F . Cut each potato into 6-8 wedges. Toss with olive oil and salt and pepper. Bake 35 minutes. variation: 2 T creole seasoning OR 4 tsp chili powder 1 1/2 tsp cumin, ground 2 tsp paprika 1 tsp salt 1 black pepper to taste OR 1/2 teaspo Whole red snapper -en crusta- for lovers savory roasted garlic Preheat oven to 450 degrees. Stuff the cavity of the snapper with a sprig of rosemary and thyme. Place the fish on a cookie or sheet pan. In a large bowl mix the box of kosher salt and the citrus zests. Chop a sprig of the rosemary &amp, thyme and mix Potato salad dressing * I use reduced fat mayonnaise instead of fatfree because I think the fatfree is totally tasteless and why bother. I make this very rarely, so I justify the use of the mayonnaise to myself. This is better if you make the potato salad ahead of Rosy beet and potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skin Picante potato salad Combine potatoes, corn , pepper, and onions in medium bowl. Combine picante sauce,oil, vinegar, cumin and salt; mix well. Gently toss with potato mixture; chill. Sprinkle with cilantro,and serve with additional picante sauce.