Kittencals Stuffed Potatoes Oamc Freezer Method Food

KITTENCAL'S FREEZER FRIES (OAMC)

Steps:

• Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
• Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
• Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
• When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
• Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
• In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
• Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
• Remove with a slotted spoon and place into a large bowl.
• Repeat with the remaining potatoes.
• When the fried potatoes are room temperature prepare one or two large cookie sheets.
• Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
• **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
• After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.

KITTENCAL'S STUFFED POTATOES (OAMC, FREEZER METHOD)

Steps:

• Prick a couple of holes in each potato with a fork.
• Bake potatoes in a 350 degree oven until soft (if your potatoes are extra big this might take about 1 hour and 15 minutes or more).
• Let cool for about 20-30 minutes then slice about 1/2-inch off the top off each potato.
• Carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell.
• Place the pulp into a large bowl.
• In a saucepan heat the whipping cream with butter over low heat until the butter has melted; cool for about 15 minutes, then pour over the potato pulp.
• Add 1 large egg, 1 yolk, 1/2 cup Parmesan cheese (or more if desired) 1 cup grated cheddar cheese and finely chopped green onions.
• Using a hand mixer beat on high speed until smooth.
• Add in seasoned salt and black pepper to taste.
• Place on a baking sheet, then fill each shell with potato mixture.
• Sprinkle the tops with a small amount parmesan cheese.
• Bake in a 350 degree F oven for about 25 minutes or until the potato filling is set.
• Cool completely then freeze.
• TO SERVE; a day ahead remove from freezer and thaw the potatoes in the refrigerator overnight.
• Heat in a 300 degree oven until hot.
• Remove from oven then sprinkle with grated cheddar cheese, then return to oven for 5 minutes until the cheese has melted.
• The potatoes can also be heated in the microwave on HIGH until hot.

KITTENCAL'S FREEZER BAKED ZITI (OAMC)

Steps:

• In a large pot cook the pasta in boiling salted water until JUST al dente (leave the pasta still firm, do not overcook) drain but do NOT rinse.
• Transfer to a large bowl and mix in 2 tablespoons oil to prevent the pasta from sticking together; set adise.
• In a pot or Dutch oven cook the ground or sausage meat with chili flakes, if using and onion until beef is lightly browned; drain fat.
• Add in the garlic and bell pepper; cook stirring about 10 minutes.
• Season with seasoned salt or white salt and ground black pepper.
• Stir in the pasta sauce and reduce heat to low; simmer stirring for about 25-30 minutes.
• Mix in 2 cups of mozzarella cheese and the cooked ziti pasta.
• Divide the mixture between two greased 12-1/2 x 8-inch disposable foil pans.
• Sprinkle about 3/4 cup or to taste of Parmesan cheese over each top of pan (do not bake).
• Cool completely then cover with heavy foil, freeze until ready to use or bake one right away!.
• Thaw in the refrigerator overnight.
• TO BAKE; set oven to 350 degrees F.
• Bake uncovered for about 45-50 minutes or until hot and bubbly.
• Remove from oven and sprinkle about 2 cups mozzarella cheese on top, then return to oven for 5 minutes to melt the cheese.

KITTENCAL'S FLUFFY MASHED POTATOES

Steps:

• Place the whole potatoes into a saucepan then cover with the broth (or broth and water or all water, make certain that potatoes are covered with the broth) bring to a boil.
• Reduce heat to medium-low then, cover and cook until potatoes are fork-tender (since the potatoes are left in one piece cooking time will take about 25 minutes or a little more) drain then place into a large bowl.
• Add in cream or milk, sour cream and butter, then mash the potatoes until small chunks.
• Add in the eggs and continue to mash or mix until fluffy.
• Season with salt and pepper to taste.

ULTIMATE STUFFED POTATOES- FREEZER FRIENDLY

Steps:

• Preheat oven to 400 degrees.
• Scrub potatoes and prick several times with a fork.
• Place 1" apart on paper towels in the microwave.
• Microwave on high for 5 minute Turn. Cook 10 more minutes, turning one more time. Cool 2 minutes.
• Cut potatoes in ½ lengthwise.
• Carefully scoop out pulp, leaving ¼" thick shells.
• Combine pulp, butter, & whipping cream and mash until fluffy (For best results, use a mixer).
• Stir in sour cream and next 5 ingredients.
• Spoon into shells and bake @ 400 degrees for 10 minutes.
• Sprinkle with bacon and chives and serve immediately or flash freeze, wrap in plastic wrap, and use for OAMC.