MICROWAVED POTATO AND ONIONS
Simple and fast. I don't "cook" many dishes in the microwave, but I make an exception with this. Cooking time will vary by individual oven.
Provided by rickscott
Categories Potato
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Layer potatoes and onions in a microwave proof, coverd dish.
- Salt and pepper to taste.
- Add butter on top.
- Microwave covered for 10 to 15 minutes until potatoes are fork tender.
Nutrition Facts : Calories 306.9, Fat 15.3, SaturatedFat 2.7, Sodium 190.6, Carbohydrate 39.2, Fiber 4.9, Sugar 2.5, Protein 4.6
SQUASH AND POTATOES
My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 300mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
HERBED POTATOES AND ONIONS
Says Rosadene Herold of Lakeville, Indiana, "My family thinks my Herbed Potatoes and ONions is a tasty alternative to fried potatoes. It's also quick."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In an ungreased 2-qt. microwave-safe baking dish, layer half the potato and onion slices. Combine Italian seasoning and pepper; sprinkle half over the onion and potato layer. Drizzle with 1 tablespoon margarine. Repeat layers. Cover with vented plastic wrap. Microwave on high for 7-8 minutes or until potatoes are tender turning dish after 4 minutes.
Nutrition Facts : Calories 127 calories, Fat 4g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 71mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
FRIED YELLOW SQUASH WITH POTATOES AND ONIONS
My boyfriend suggested I add some squash to the fried potatoes as a way to use up the extra squash. It tastes really good as a side dish to pork or chicken.
Provided by Kelly Lee Sevart
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 22.8 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 4.1 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 1.2 g
SPAGHETTI SQUASH AND POTATO GRATIN
This recipe takes creamy potato gratin to a new level. By pairing it with spaghetti squash, you're adding amazing texture and great flavor to this traditional dish - plus finding yet another reason to buy spaghetti squash!
Provided by Food Network Kitchen
Categories side-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
- Meanwhile, combine the cream, butter, garlic, thyme, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large saucepan. Peel the potatoes, then slice them paper thin on a mandoline, placing them in the cream mixture as you slice. Bring the mixture to a simmer over medium-high heat, then remove from the heat.
- When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
- Layer the bottom of the prepared baking dish with 1/2 the potatoes. Top with 1/2 the squash, then the remaining potatoes, then the remaining squash. Pour all the liquid from the potato mixture into the baking dish, and press the vegetables down to submerge. Sprinkle the remaining 1/2 cup Parmesan on top. Put the baking dish on a rimmed baking sheet, and bake until golden brown and a knife slides easily into the potatoes, about 1 hour. Let cool for 15 minutes before serving.
MICROWAVE SQUASH
This is just simple stuff my dad does and I want to keep track of. Quick and easy recipe for college students or people who don't cook often. When finished you can scoop it out or quarter the halves and serve as is.
Provided by Copper
Categories Side Dish Vegetables Squash
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Place squash cut side-up on a microwave-safe serving dish. Spread butter into the hollows of the squash. Fill halfway with maple syrup. Microwave until fork-tender, 10 to 15 minutes.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 43.1 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 32.4 mg, Sugar 17.3 g
MICROWAVE SQUASH
Steps:
- To cook squash in the microwave, cut squash in 1/2, scoop out the seeds as if you were cleaning cantaloupe only it will be a little harder. Lay cut side down on a piece of microwave safe plastic wrap placed directly on microwave bottom or plate. Cook on high in 5 minute intervals until completely softened and cooked through, about 5 to 7 minutes for 1/2 an acorn squash. Cook times will vary depending upon the size and variety of your squash.
SKILLET SQUASH AND POTATOES
MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper-a great side dish for any entree and a complement to other vegetables as well. -Bonnie Milner DeRidder, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
SQUASH, POTATOES AND ONIONS- OH MY!
A wonderful side dish that I make as soon as the yellow squash start coming in. When I first started making this about 30 years ago, I used the bacon grease. I found I like the margarine better and I like the squash to cook so that you have a few browned pieces in. Oooohh, that gives it so much flavor!
Provided by Chef Mommie
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and Cut up squash, potatoes and onions.
- Melt butter in lg. fry pan.
- Add squash.
- Add potatoes on top of squash.
- Add onions on top of potatoes.
- Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
- Add salt and pepper to taste.
- Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).
Nutrition Facts : Calories 164.8, Fat 6.3, SaturatedFat 1.3, Sodium 85.5, Carbohydrate 24.9, Fiber 4.1, Sugar 5.2, Protein 4.2
MICROWAVED POTATOES LYONNAISE
In just minutes you'll be serving up this savory dish of potatoes and onions microwaved with garlic, spices and herbs.
Provided by JON1044
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a 3-quart microwave-safe casserole dish, combine potatoes, onions, margarine, garlic, salt, oregano, pepper and paprika.
- Heat in microwave on high until margarine melts, about 1 minute; stir. Cook 10 minutes more, stirring occasionally.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 28.3 g, Fat 3.7 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 525.1 mg, Sugar 3.5 g
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- Cover the top with Cling Wrap and then microwave for 3-4 minutes until soft. You can add additional 30 second-1 minute increments if you want them cooked more.
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