Dill Potatoes Romanoff Food

POTATOES ROMANOFF

Steps:

• Preheat oven to 350 degrees.
• Wash and quarter the potatoes. Place in a saucepan, cover with boiling water, and cook until tender. Drain and shred coarsley with a grater.
• In a bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup sharp Cheddar cheese, salt, and pepper. Mix well and transfer to a shallow baking dish or pie plate (9-10 inches).
• Sprinkle remaining cheese over top. Dust with paprika.
• Bake, uncovered, at 350 degrees for about 40 minutes, or until golden.
• (If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.).

DILL POTATOES ROMANOFF

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Drain and cool. , In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently. , Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

PARSLEY-DILL POTATOES

Steps:

• Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

POTATOES ROMANOFF

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• In a large bowl combine the potatoes , onion, 1 1/2 cups of the cheese (reserve about a 1/2 cup of cheese for the top), and salt and freshly ground black pepper to taste.
• Gently fold in the sour cream until just combined.
• Butter a casserole dish, or individual ramekins , and spoon in the mixture. (You want as an irregular a surface as possible, with lots of nooks and crannies.)
• Top with the remaining cheese and bake in the oven for 25 to 30 minutes, until golden brown.
• Serve and enjoy.

NOODLES ROMANOFF I

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large bowl mix together the cottage cheese, sour cream, minced onion, garlic, Worcestershire sauce, red pepper sauce, and salt. Stir in cooked egg noodles. Pour into a greased 2 quart casserole dish.
• Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until heated through and bubbly. Serve warm.

STEAKHOUSE POTATOES ROMANOFF

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

NOODLES ROMANOFF II

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large bowl mix together the sour cream, 1/4 cup of the grated Parmesan cheese, chives, salt, ground black pepper, and garlic.
• Stir in butter or margarine to hot egg noodles. Stir in sour cream mixture.
• Arrange noodles on warm platter and sprinkle with remaining 1/4 cup of grated Parmesan cheese.

NOODLES ROMANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

GARLIC DILL NEW POTATOES

Steps:

• Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
• In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

POTATOES ROMANOFF

Steps:

• Cook potatoes in water with salt till done.
• Cut potatoes into ½ inch dices.
• Toss potatoes with cottage cheese, sour cream, garlic, salt, and green onions.
• Turn into a buttered 1 ½ quart casserole.
• Sprinkle with the cheese, bake @ 350 for 35 minutes or until potatoes are heated through and cheese is melted.
• Sprinkle with reaming parsley, serve.

POTATOES ROMANOFF

Steps:

• Preheat your oven to 350°F. Grease a 2 QT baking dish and set aside.
• Shred the cold potatoes into a large bowl using a cheese grater.
• Add the minced onion and toss lightly until mixed throughout, trying not to mash the potatoes.
• Combine the sour cream, garlic powder salt and pepper. Gently stir in to coat the potatoes, again, trying not to mash.
• Add the cheddar cheese and mix well.
• Gently spoon the mixture into the prepared baking dish in an even layer.
• Bake in the preheated oven until hot throughout and the top is browned, 30 to 35 minutes.
• Remove and serve garnished with minced green onions.

POTATOES ROMANOFF

Steps:

• In a 2 quart micro-wave safe casserole dish, combine water, chicken soup mix and potatoes.
• Cover and cook on HIGH (full power) for 11 to 12 minutes or until potatoes are tender; stirring once half way during cooking.
• In a mixing bowl, combine half and half, flour, onions, salt, white pepper, garlic salt and granulated garlic.
• Stir this mixture into the potatoes; mixing well.
• Sprinkle melted butter over top.
• Microwave on HIGH (full power, uncovered for 3 to 4 minutes or until sauce boils and thickens slightly; stirring twice during cooking).
• Stir in sour cream and mustard.
• Sprinkle with grated cheddar cheese.
• Microwave on HIGH (full power) uncovered for 2 to 3 minutes or until cheese melts.
• Serve Hot.
• If desired, add some flaked or grated ham before sprinkling the cheese.

POTATOES ROMANOFF

Steps:

• Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper.
• Turn mixture into buttered 1 1/2 quart casserole. Sprinkle with remaining cheese and paprika.
• Bake uncovered at 350F for 40 minutes.

NEW POTATOES ROMANOFF

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients and cook in a casserole dish for 25-30 minutes or until potatoes are tender.