Neapolitan Potatoes Food

NEAPOLITAN POTATOES

Neapolitan Potatoes image

One taste of these yummy potatoes and I pestered my friend for months to give me the recipe! The tantalizing blend of flavors complements any festive entree.

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

1/2 cup grated Parmesan cheese
3 garlic cloves, minced
1/2 cup minced fresh basil
1/4 cup minced fresh parsley
2 teaspoons minced fresh oregano
1-1/2 teaspoons salt
1 teaspoon pepper
7 tablespoons olive oil, divided
6 cups thinly sliced red potatoes (about 2 pounds)
1 can (14-1/2 ounces) diced tomatoes, drained

Steps:

In a bowl, combine the first seven ingredients; set aside. Grease a shallow 2-1/2-qt. baking dish with 1 tablespoon oil. Place a third row of the potatoes and tomatoes in dish. Drizzle with 2 tablespoons oil; sprinkle with a third of the cheese mixture. Repeat layers twice. Cover and bake at 350° for 55-65 minutes or until the potatoes are tender.

Nutrition Facts : Calories 223 calories, Fat 14g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 609mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

ROASTED VEGETABLE NAPOLEONS

Roasted Vegetable Napoleons image

Categories Potato Tomato Appetizer Side Roast Vegetarian Mozzarella Ricotta Rosemary Eggplant Zucchini Winter Thyme Gourmet

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 pound eggplant, cut crosswise into 1/3-inch-thick slices
1 1/4 pounds zucchini, cut crosswise into 1/3-inch-thick slices
4 large plum tomatoes(about 1 1/4 pounds), cut into 1/3-inch-thick slices
2 medium red onions cut into 1/3-inch-thick slices
1 pound medium red potatoes, cut into 1/3-inch-thick slices
3/4 cup ricotta
1 1/2 teaspoons chopped fresh thyme leaves
1/2 pound mozzarella, cut into six 1/4-inch-thick slices
6 fresh rosemary sprigs
Accompaniment: orzo (rice-shaped pasta)

Steps:

Preheat oven to 450°F. and brush 2 baking sheets with some of the olive oil.
Arrange as many vegetables as possible in one layer on sheets. Brush vegetables with some remaining oil and season with salt and pepper. Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven half way through roasting, until just tender and lightly browned, 10-15 minutes. Transfer vegetables as roasted to a tray, arranging them in one layer. Roast remaining vegetables in same manner. Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding.
In a small bowl stir together ricotta, thyme, and salt and pepper to taste.
Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tablespoon of ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 to 3 tomato slices, 2 zucchini slices, and 1 onion slice. Spread 1 tablespoon ricotta mixture over onion and top with 1 eggplant slice. Make 5 more napoleons using remaining vegetables, ricotta mixture, and mozzarella in same manner.
Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom. Trim rosemary sprigs to 1-inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1-inch of leaves around top. Insert 1 sprig into each napoleon and bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through.

NEAPOLITAN COOKIES I

Neapolitan Cookies I image

This cute refrigerator cookie resembles the popular ice cream flavor. There are chocolate, pink and white stripes.

Provided by missy

Categories Desserts Cookies Refrigerator Cookie Recipes

Time 5h30m

Yield 72

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon almond extract
5 drops red food coloring
1 (1 ounce) square unsweetened chocolate, melted
½ cup chopped walnuts

Steps:

In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

Nutrition Facts : Calories 63.1 calories, Carbohydrate 7.7 g, Cholesterol 9.4 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.8 g, Sodium 45.6 mg, Sugar 4.2 g

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