POTATO BUNDLES
Steps:
- Pile potatoes and onions on a square of foil. Add 2 tablespoons butter. Splash on cream. Then sprinkle on salt, paprika, and black pepper. Sprinkle minced parsley over the top.Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.Serve bundles right on the dinner plate. Serves 8.
GRILLED POTATO PACKETS
Potatoes require a little extra time on the grill, so remember to give these pouches first dibs on the flames. -Anna Bjornn, Rexburg, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet., Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill., Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 165 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 388mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
RED POTATO BUNDLES
As a basketball player in college, I was always hungry. My mother began supplying me with recipes, and I haven't stopped cooking since!-Kriss Erickson, Kalauea, Hawaii
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, onion and garlic on two pieces of heavy-duty foil (about 12 in. square); top with rosemary, salt, pepper and cheese. Drizzle with oil. Fold in edges of foil and seal tightly., Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender. Carefully open foil to allow steam to escape.
Nutrition Facts : Calories 390 calories, Fat 29g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 694mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
POTATO BUNDLES
My mom made these for cook outs and picnics in the summer, I make them when ever the mood strikes! They are good out of the oven but better hot off the grill.
Provided by Mary Jane Brown
Categories Potatoes
Time 55m
Number Of Ingredients 8
Steps:
- 1. Peel and slice potatoes and carrots 1/4" thick.Par-boil in pot of salted water 5 min.Drain.Peel and chop onion. Set aside.
- 2. Mix 1 cup water and tobasco sauce to taste in small cup or glass.Assemble all ingredients on work surface together.
- 3. Using non stick alum. foil, each sheet 12 in. square, tear off 6 sheets.Assemble bundles in this order... 1 scoop potatoes and carrots on bottom followed by onions to taste. Add 1 tbsp butter on top 2 tbsp water/tobasco mixture and salts and pepper to taste.
- 4. Gather corners of foil on top to make bundles and twist top tight. Bake in 350 oven for 30 min. or place on grill indirect heat fo 30/40 min.
POTATO AND CABBAGE BUNDLES
A great alternative to the usual corned beef and cabbage. From Chef Darina Allen as seen in Gourmet Magazine. Prep time is approximate.
Provided by dojemi
Categories < 4 Hours
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
- Bring a 6- to 8-quart pot of salted water to a boil.
- Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.
- Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes.
- Transfer large leaves to a bowl of ice water to stop cooking.
- Transfer remaining cabbage to a colander to drain.
- Transfer large leaves to paper towels to drain, then pat dry.
- Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.)
- Line each cup with a large cabbage leaf.
- Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
- Put oven rack in middle position and preheat oven to 350°F
- Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil.
- Cook potatoes until tender, about 15 minutes.
- Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes.
- Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
- Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
- Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves.
- Top with remaining potato mixture, then sprinkle evenly with bread crumbs.
- Fold edges of cabbage in toward filling (do not completely cover).
- Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
- Transfer stuffed leaves to plates using parchment overhangs.
- Directions for Irish bacon:.
- Pat bacon dry and cook in 2 batches in oil (1 tablespoon per batch) in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 4 minutes per batch (use caution; oil will splatter). Transfer with tongs to a paper-towel-lined platter and keep warm, loosely covered with foil.
- Cooks' note:.
- Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.
- Serve with Irish bacon that has been fried in oil.
Nutrition Facts : Calories 1248.6, Fat 88, SaturatedFat 34.5, Cholesterol 147.8, Sodium 1824.1, Carbohydrate 87.2, Fiber 13.5, Sugar 20.3, Protein 32.9
BACON POTATO BUNDLES
Make and share this Bacon Potato Bundles recipe from Food.com.
Provided by Jolene Green
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes on four pieces of greased heavy duty aluminum foil.
- Place onion and green pepper between potatoes to quarters; top with bacon.
- Sprinkle with salt and pepper.
- Wrap in foil.
- Grill, covered. over med-high heat for 40-50 minutes or until potatoes are tender, turning once.
Nutrition Facts : Calories 256.5, Fat 10.5, SaturatedFat 3.5, Cholesterol 15.4, Sodium 197.3, Carbohydrate 35.6, Fiber 4, Sugar 3.8, Protein 6.2
HASH BROWN POTATO BUNDLES
Individual servings of hash brown potatoes and chopped vegetables, mildly seasoned with butter, are a pleasant meal accompaniment. These would be great for camping trips. Recipe courtesy of Land O Lakes.
Provided by diner524
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees Fahrenheit.
- Spray or butter part of the foil before adding the frozen hash brown patty on the square of heavy-duty aluminum foil.
- Top each hash brown patty with 1 tablespoon butter, 1 slice onion, 1/4 teaspoon bouillon granules and 1/4 teaspoon dill weed(I use way less); sprinkle with salt and pepper.
- Bring edges of aluminum foil to center; tightly seal top and sides.
- Bake for 35 to 45 minutes or until potatoes are fork tender.
- GRILLING DIRECTIONS:.
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Place packets on grill.
- Cover; grill, turning occasionally, until potatoes are fork tender (15 to 20 minutes).
POTATO AND CABBAGE BUNDLES
Categories Onion Potato Vegetable Bake Sauté St. Patrick's Day Horseradish Cheddar Spring Family Reunion Cabbage Boil Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 16
Steps:
- Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
- Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.
- Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.
- Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
- Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
- Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).
- Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
- Transfer stuffed leaves to plates using parchment overhangs.
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