SENATOR RUSSELL'S SWEET POTATO CASSEROLE
Steps:
- Casserole: Mix the sugar, vanilla and butter and spread in the bottom of a casserole dish. Layer sweet potatoes on top.
- Topping: Mix topping ingredients and sprinkle on top of potatoes.
- Bake at 350 degrees F for 30 minutes.
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
RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES
This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.
Provided by Natalie Titanov
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 46m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
- Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 54.2 g, Cholesterol 80.8 mg, Fat 6.2 g, Fiber 7.7 g, Protein 34.3 g, SaturatedFat 2.8 g, Sodium 186.2 mg, Sugar 5.4 g
RUSSIAN POTATOES
A standout at potlucks, these creamy potatoes always get "vacuumed" out of the dish and leave guests asking for more. Try them with prime rib or a beef roast.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown., Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed., Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 423 calories, Fat 29g fat (16g saturated fat), Cholesterol 152mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
RICHARD'S RUSSIAN POTATO CASSEROLE
These are killer. They always get vacuumed off the plate with the guests inquiring if there are more...Here's the mashed potato recipe I took to my sister,Dina's. Hope you enjoy it. Everyone just loved it.Source unknown
Provided by Lynnda Cloutier
Categories Vegetables
Number Of Ingredients 12
Steps:
- 1. Melt the butter in a large skillet or Dutch oven. Add the oil and heat. Add the onions, stir to coat and reduce the heat to low. Cook the onions, stirring occasionally, until they turn a deep brown color. Sprinkle with the sugar and continue cooking for a few more minutes, stirring. The onions will take about an hour.
- 2. Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook until slightly overdone for the best effect.) Drain the potatoes completely, reserving the chicken stock. Mash the potatoes. Add the butter, cut into pieces to melt. Stir the beaten eggs into the 1 cup of sour cream. Add this to the hot potatoes, stirring in quickly to distribute the egg evenly as it cooks in the hot potatoes. Stir in the cream and the dill weed. Add enough of the reserved stock to make a very loose mashed potato consistency. You do not want them to be stiff because they will dry out in the oven.
- 3. Grease a casserole dish with butter and add half the potatoes. Spread the caramelized onions in an even layer over the potatoes. Carefully cover the onions with the rest of the potatoes, sealing them in. Finally, cover the top with a layer of the 2 cups of sour cream.
- 4. Bake at 350 degrees F for 30-35 minutes, or until the top is lightly browned.
OLD-FASHIONED RICED POTATOES
This traditional side dish is a nice change from mashed potatoes. My husband is a big fan of them.-Gloria A. Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large kettle or Dutch oven; cover with water. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. Add celery salt and sugar; bring to a boil. Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. Drain. Discard spice bag. Using a potato ricer or grater, press or grate potatoes into a serving bowl. Sprinkle with parsley if desired.
Nutrition Facts :
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BELARUSIAN POTATO BABKA – Белорусская Картофельная …
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5/5 (2)Estimated Reading Time 9 minsServings 8Total Time 1 hr 40 mins
- Grate the potatoes on the smallest holes of a box grater. (You can also use a food processor to process the raw potatoes into a batter that is the consistency that you would need for potato pancakes.)
- Grate a small onion on the smallest holes of a box grater as well and mix with the grated raw potatoes.
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