POTATOES ANNA
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
- Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
- Place over high heat until butter in pan sizzles, 2 to 4 minutes.
- Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g
CHICKEN DIANE WITH CRISPY ROASTED POTATOES
One of my husband's favorite dishes is steak Diane but I'm not a big red meat eater. So, I came up with this chicken version made with a sauce that has the same flavors as the original. I serve it alongside "crispy on the outside but creamy on the inside" roasted potatoes that cook in the time it takes to make the chicken.
Provided by Megan Mitchell
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Place the potatoes on a sheet pan. Drizzle with 2 tablespoons of the ghee and toss to coat. Liberally sprinkle with flaky sea salt then arrange all the potatoes cut-side down. Roast in the oven until golden brown, crispy and easily pierced with a paring knife, 18 to 20 minutes.
- While the potatoes roast, prepare the chicken: Liberally season both sides of the breasts with kosher salt and pepper.
- Heat a 10-inch cast-iron skillet over medium heat. Add 1 tablespoon of the remaining ghee followed by the chicken. Cook until golden brown, 3 to 4 minutes per side. (The chicken does not need to be fully cooked at this point.) Remove to a shallow bowl or plate.
- Next, add the remaining 1 tablespoon ghee followed by the shallot and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 6 minutes, then season with kosher salt and pepper.
- Remove the skillet from the heat and add the cognac or brandy. Carefully ignite the alcohol with a match and place back on the heat. Cook until the flame subsides, 10 to 15 seconds.
- Add the stock, cream, Dijon and Worcestershire sauce. Stir together and taste for seasoning, adding more salt or pepper if needed. Add the chicken breasts and simmer until the sauce thickens and the chicken is cooked through, about 5 minutes.
- To serve, divide the potatoes between 2 shallow bowls or plates followed by the mushroom sauce and chicken. Sprinkle with the chives, parsley and more pepper.
POTATOES DIANE
Our tasty Potatoes Diane recipe is made with a few tasty ingredients to a delicious meal for any day of the week. Hi Welcome to our website! If you are looking for a recipe called POTATOES DIANE, you are in the right place. Our recipe we're sharing with you today was given to us by our dear friend, this was a recipe she enjoyed making for her family. Hand written recipe from our dear friend Fran for POTATOES DIANE, one of her favourite recipes. I'm all about keeping any recipes that have been hand written by our elders, friends and family. So many people have lost or misplaced family recipes. Simple ingredients to an amazing meal. Only a few simple ingredients in this recipe but it tastes amazing, serve with chicken, steak or fish it will be lovely. Mix or toss all ingredient together then put in 9 x 13 inch glass pan. Pre-grease 9 x 13 inch glass oven proof pan, evenly spread in pan. Top potatoes Diane with buttered corn flakes. Lots of cheese and topped with buttered corn flakes, baked for 60 minutes on 350ºf. Please continue to our recipe and more photo's of this amazing meal, I will share a link to our NEW cookbook "A Little Taste of Home! This is our link to our second cookbook.
Provided by Bonita's Kitchen
Yield 1 - 9 x 13 dish
Number Of Ingredients 10
Steps:
- In a large bowl, mix together hash browns, two types of cheese, chopped onion, cream of chicken soup, sour cream and melted butter. Pre-grease 9 x 13 inch oven proof glass pan and add all mixture, evenly spread in pan. In a plastic bag or bowl add corn flakes and crush them, add 2 tbsp melted butter. Toss around and add over your Potatoes Diane and place in a pre-heated oven on 350ºf and bake for 60 minutes. Serve with meat or fish of choice.
Nutrition Facts :
DIANE'S COLCANNON
While colcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter! I attend an annual St. Paddy's Day party and this is the dish I'm always asked to bring...and I'm happy to say that the bowl comes home empty every time!
Provided by DianeF
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
- Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 29.8 g, Cholesterol 26 mg, Fat 12.6 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 217.2 mg, Sugar 4.4 g
POTATOES ANNA
This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
- In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
- Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
- Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
- Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g
POTATOES DIANE SUPREME!
Steps:
- Preheat oven to 350 degrees. Place stick of butter in 4-or 5-qt. roasting pan, place in oven to melt. In bowl mix sour cream, mayonnaise, can of soup, both chopped onions, garlic powder and 2 and 1/2 cups of grated cheese. Set aside.
- Once butter has melted, spread hash brown potatoes on top, sprinkle chopped broccoli over potatoes, pour the sour cream mixture over all, spreading to cover the entire top of pan. Sprinkle the rest of cheese, cracker crumbs and pour 1/2 cup of melted butter over that. Cover with aluminum foil.
- Bake for 35 - 40 minutes. Remove foil and bake another 15-20 minutes or till hot and bubbly and top has browned.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STEAK DIANE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Flatten the steaks with a meat mallet so they are about 1 1/2 inches thick. Season the steaks with salt and pepper on both sides.
- Heat the olive oil and butter in a large sauté pan over medium-high heat. When the oil is hot and the butter has melted, add the steaks and sear until well browned, 3 to 4 minutes per side. Set the steaks aside on a plate.
- To the same pan, add the garlic and shallot and cook, scraping the bottom of the pan to loosen any of the flavorsome steak residue into the mixture, for about 1 minute. Remove the pan from the heat and carefully add the brandy. (If the pan ignites, stand back and allow the flame to disappear, which it will in a few seconds.) Return the pan to the heat and bring to a simmer, scraping the bottom of the pan again. Simmer until the brandy is almost totally reduced, about 2 minutes. Add the broth, cream, mustard and Worcestershire sauce and stir to combine, then cook for a minute to thicken.
- Plate up the steak and pour over the sauce. Garnish with the parsley and chives and serve immediately.
HOBO POTATOES - DIANE PROUGH
Make and share this Hobo Potatoes - Diane Prough recipe from Food.com.
Provided by Lastar Wellness
Categories Potato
Time 50m
Yield 4 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare charcoal fire for grilling.
- In 3-quart microwave-safe casserole dish, combine potatoes, onions, carrots, celery and water.
- Cover with microwave-safe plastic wrap.
- Microwave on HIGH for 5 to 6 minutes or until vegetables are hot and just begin to cook, stirring once during cooking. Drain.
- Stir in salt and pepper.
- Place potato mixture on 18x18-inch square of heavy-duty foil.
- Top with bacon and dot with margarine.
- Wrap securely with double fold seal.
- Immediately place on grill 4 to 6 inches from medium-high coals.
- Cook 25 to 30 minutes or until vegetables are tender.
Nutrition Facts : Calories 173, Fat 13.1, SaturatedFat 3.9, Cholesterol 15.4, Sodium 384.9, Carbohydrate 10.3, Fiber 1.6, Sugar 1.9, Protein 3.8
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