On The Go Potato Cups Sp5 Food

SIMPLY IRRESISTIBLE TROPICAL POTATO SALAD #SP5

Steps:

• First microwave Simply Potatoes Traditional Mashed Potatoes on high for 3 minutes with plastic film peeled on the corner for ventilation.
• Then peel off plastic film entirely and stir Simply Potatoes Traditional Mashed Potatoes thoroughly, then place back in microwave for 1 minute.
• Take Simply Potatoes Traditional Mashed Potatoes and pour into a mixing bowl.
• Add 1 2/3 cups of mayonnaise, 1 1/2 cups of finely chopped peaches, 1 1/2 cups of finely chopped ham and 2 tbsp of white cheddar cheese to mixing bowl. Stir until all ingredients are thoroughly mixed, then serve!

QUICK AND EASY LOADED BAKED POTATO SOUP #SP5

Steps:

• Start by heating the potato's half way in the microwave.
• Bring 2 cups of milk to a low boil. add chopped onions.
• Add potato's to heated milk/onions, stir until blended well.
• Slowly add rest of milk 1 cup at a time, blending well until reaching desired consistency.
• Add 2 cups of cheese slowly, mixing well to prevent clumping. (use rest for garnish).
• Add half of bacon to soup mix well, (use rest for garnish).
• Served immediately, with crusty Italian or bread of your choice :).

SWEET POTATOE BALLS #SP5

Steps:

• Stir beaten egg and flour into sweet mash potatoes.
• Set aside In a separate bowl the Rice Crispy Cereal or crushed gingers snaps .
• With a tablespoon scoop up about 1 1/4 cups of the mixture and shape around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the either the cereal or gingersnaps covering it completely . Cover with foil and freeze a lined baking sheet.
• When ready to serve ,bake for 15 to 20 minutes at 350 degrees. On a cookie sheet line with baking paper . Watch carefully for the last few minutes of cooking; the melting marshmallows can cause the potato balls to burst open.
• You may freeze these ahead of time.

POTATO CUPS IN MUFFIN TINS( IRISH )

Steps:

• Prepare the Potato Cups.
• Preheat oven to 350° degrees F.
• Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned.
• Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate.
• Prepare Marinated Cucumber Slices.
• While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person.
• Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes.
• To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve.

ITALIAN POTATO, ONION, AND SAUSAGE CALZONE #SP5

Steps:

• Oil a large bowl with 2 tablespoons oil, place pizza dough in bowl turning once, let warm to room temperature.
• In a 12 inch skillet on medium heat, heat 2 tablespoons of oil.
• Remove casings from sausage links, break up meat into small pieces, and brown in skillet for 5 minutes.
• Add diced potatoes, stir, and cover, Cook for 12 minutes, stirring every 3 minures. Cover skillet between stirring.
• Prepare 15 1/2 inch by 10 1/2 inch rimmed baking pan by oiling pan with 2 tablespoons oil.
• with remaining oil, oil rolling pin, and surface for rolling dough.
• Divide dough in half and roll out to a 9 inch circle.
• spoon half of potato mixture onto half of circle. Drizzle 3 tablespoons marinara sauce on top.
• Fold other half of dough over, meeting edges. Roll and crimp edges to seal well. Cut 3 gashes on top of dough for steam vents.
• Repeat with other portion of pizza dough. Place calzones on prepared pan.
• Bake at 400 degrees for 30 minutes.
• To serve, cut each calzone in half, serve with remaining marinara sauce.

POTATO POTSTICKER CASSEROLE #SP5

Steps:

• Preheat oven to 350 degrees.
• Peel film at corners of both containers to vent. Heat both containers in microwave for 4 minutes. Place warmed potatoes in a large bowl and stir in the sour cream.
• Spread half of the potato/sour cream mixture in a 9x13 non-stick baking dish. Top with 1 cup of the cheese and sprinkle the bacon pieces on top. Top with a single layer of 12 wonton wrappers. Spread the remaining half of the potato mixture on top of the wonton layer. Finish with a second, single layer of the wonton wrappers. Sprinkle wontons with the remaining cheese. Cover with foil and bake 30 minutes.
• Remove foil and bake uncovered for the final 10 minutes.