Saucy Potatoes Food

SAUCY BBQ CHICKEN & POTATO SKILLET

Steps:

• Place potatoes in microwaveable dish; cover. Microwave on HIGH 15 min. or until tender.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and onions; cook 10 min. or until chicken is browned on both sides, turning chicken over after 5 min. and stirring onions occasionally.
• Add potatoes, peas, broth, barbecue sauce and dressing; mix well. Cover. Reduce heat to medium-low; simmer 5 min. or until peas are heated and chicken is cooked through (165ºF.)

BAKED POTATOES WITH MEAT SAUCE

Steps:

• Place baking potatoes in a large covered dish with 1/2 cup water. Prick potatoes with end of knife 5-6 times. Microwave potatoes until tender.
• In large saucepan, brown ground beef and onion. Drain well.
• Stir in marinara sauce, worcestershire sauce, salt and pepper. Bring to a boil and let simmer on low heat for 20 minutes.
• Cut potatoes open to within 1 inch from bottom. Salt potatoes. Ladle meat sauce onto potatoes. Top with cheese and place in microwave for 40 seconds or until cheese is melted. Serve immediately.

CHATEAUBRIAND WITH BEARNAISE SAUCE AND CHATEAU POTATOES

Steps:

• Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce
• For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

SAUCY PORK AND POTATO CROCK POT

Steps:

• Combine soup, tomato sauce and dressing mix.
• Spoon 1/3 of the mixture in the bottom of a crock pot.
• Add 1/3 of the potatoes topped with 1/2 of the onions, repeat the layers and top with the remaining potatoes and 1/3 of the sauce mix.
• Add the boneless pork chops and top with the remaining sauce.
• Cover and cook on High 7-9 hours.

NACHO CHEESE

Steps:

• Boil the potatoes and carrots in pot of water for approximately 10 minutes. Drain them from the boiling water and add to a high-powered blender immediately. If you cook the potatoes for too long, they will become starchy and your sauce will not be smooth. This recipe will not work in a conventional blender. The potatoes need to be whipped at a high enough speed that they break down and emulsify, creating a smooth and creamy cheese-like sauce, with undetectable potato! You'll need a Vitamix or Blendtec. I've made it in a Magic Bullet in a half batch and it also worked well.
• Add the remaining ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you're in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters.

SAUCY POTATOES

Steps:

• In a saucepan, combine soup and broth; stir in potatoes. Cook over medium-low heat until mixture just begins to simmer and potatoes are heated through.

CHEESY POTATOES

Steps:

• Place potatoes in a medium saucepan and cover with water. Add about a teaspoon of salt. Bring to a boil and simmer until just tender, but still a little firm.
• Drain potatoes and place in a greased 2-quart baking dish.
• Melt butter over medium heat in a medium saucepan. Sprinkle flour into pan. Stir and cook 1 minute.
• Gradually whisk in the milk. Bring to a boil and simmer until thickened.
• Stir in seasoned salt, pepper, and garlic powder.
• Remove from heat. Add Velveeta and stir until melted. Pour sauce over potatoes.
• Sprinkle cheddar cheese on top. Bake in a 350 degrees for 25 minutes.

SAUCY SWEET POTATOES FOR 50

Steps:

• Drain sweet potatoes.
• Divide the sweet potatoes and applesauce into two 19 x 11 x 2-inch steam table pans, mixing applesauce and sweet potatoes together.
• Mix together brown sugar, rolled oats and cinnamon; add melted butter and blend well.
• Sprinkle over sweet potatoes.
• Bake at 375F degrees about 1 hour, or until lightly browned.
• Yield: 50 (1/2 cup) servings.

CHEESY SCALLOPED POTATOES RECIPE

Steps:

• Preheat your oven to 400 degrees F. Grease the bottom and sides of a 9x13 inch casserole dish with a little butter, or use nonstick spray. Set aside.
• Melt 1/4 cup butter over medium heat in a large pot. Thinly slice 1 onion and add to the butter. Saute for 4-6 minutes until the onion is translucent.
• While it's cooking, add 1 tablespoon kosher salt (use less if all you have is table salt), 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper (this adds flavor not heat), and 1/4 teaspoon dried thyme.
• After sautéing for 4-6 minutes, add 5 cloves of smashed and minced garlic. Let cook for about 30 seconds, until fragrant.
• Gradually sprinkle in 6 tablespoons of flour, adding about a tablespoon at a time and stirring in between. It will form a thick paste with all the onions. Cook the flour for about 30 seconds to cook out the "raw flour" taste.
• Use a whisk to SLOWLY stir in 4 cups of cream. The process of adding the cream should take at least 2-3 minutes. Your burner should still be at medium heat. Add a little bit of cream, whisk it in completely, then add a little more. The goal is to form a smooth sauce; if you add the cream all at once, you will have flour lumps.
• Once all of the cream is added, stir in 1/2 cup parmesan cheese, sprinkling it in a little at a time so that it melts nicely.
• (If your potatoes are not prepped and ready, remove the sauce from heat and set aside.)
• Peel 4 pounds of russet potatoes** and slice thinly into 1/8 inch rounds with a sharp knife, mandolin, or food processor. See photos. If you have a food processor, I highly recommend using it. The slicer attachment cuts them to exactly the 1/8 inch size you need, and it's so much faster. If there is any lag time in between when you slice the potatoes and when you add them to the sauce, place them in a large bowl of water to prevent browning. Drain well.
• Add the sliced potatoes to the pot of sauce with the heat set to medium. Use a rubber spatula to stir the potatoes into the sauce, separating any slices that stick together to make sure they are all coated in sauce. Let the mixture come to a low bowl over medium heat, then reduce heat to medium low and cook for 10 minutes, stirring occasionally. Be gentle when stirring your potatoes; you don't want to break them all into pieces. A rubber spatula is better than a wooden spoon.
• After the cream and potato mixture has bubbled for about 10 minutes, turn off the heat.
• Pour or spoon half of the mixture into the greased 9x13 inch pan. Sprinkle the first layer with 1 and 1/2 cups sharp cheddar cheese.
• Top the cheese with the rest of the potato and cream mixture and spread to the edges. Sprinkle the top with 1 and 1/2 cups cheddar cheese.
• Bake in the oven at 400 degrees for about 40 minutes.
• You will know the potatoes are done when the mixture is very bubbly, the cheese has started to brown, and a butter knife inserted into the potatoes slides through easily. If your cheese is browning but the potatoes are not tender, cover with foil and bake another 10 minutes.
• Let stand for 10 minutes before serving.
• Store leftovers covered in the fridge. Leftovers will keep in the fridge for about a week. Reheat in the microwave for lunches. Or if you have enough leftover that you want to serve it for dinner again, sprinkle a little extra cheese on top and bake at 400 for 20 minutes, to recreate that perfect crispy topping.

STEAK WITH BEER SAUCE AND SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Toss the sweet potatoes, red onion, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet; arrange the onion cut-side down. Roast, flipping halfway through, until the sweet potatoes are tender and the onion is browned and crisp, 25 to 30 minutes.
• Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the steaks and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a plate and tent with foil; let rest.
• Remove the skillet from the heat and add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard. Return the skillet to medium-low heat and simmer until the liquid is slightly syrupy, 1 to 2 minutes. Add the vinegar, honey and any collected juices from the steaks; season with 1/4 teaspoon salt. Remove from the heat and stir in the butter until melted.
• Peel and slice the roasted onion. Top the steaks with the pan sauce. Serve with the roasted vegetables. Sprinkle with the parsley.

SAUCY HAM AND POTATO BAKE

Steps:

• Saute onion in butter. Blend in flour and seasonings.
• Gradually add milk, stirring constantly until thickened.
• Add 1 1/2 cups cheese. Stir until melted.
• Toss potatoes in cheese sauce.
• Pour into 2 quart casserole, reserving 1 cup potato slices.
• Arrange ham and remaining potato slices on top of casserole.
• Bake at 350F for 30 minutes.
• Top with remaining cheese and serve.

SAUCY SCALLOPED POTATOES

Steps:

• In a 3-qt. slow cooker, combine the first seven ingredients. Cover and cook on high for 1 hour. Stir in ham. Reduce heat to low; cook 6-8 hours longer or until potatoes are tender.

SIMPLE SAUCY POTATOES

Steps:

• Place potatoes in a 3-qt. slow cooker. Combine the remaining ingredients, reserving 1/3 cup bacon crumbles; pour over potatoes and mix well. Cover and cook on high for 4-5 hours. Top with reserved bacon and if desired, chopped chives and coarse cracked pepper.

SAUCY POTATOES

Steps:

• Wash the potatoes and put them into a saucepan with boiling water. Boil them until tender, about 20 minutes.
• Meanwhile peel and finely chop the onions, and sautée them in a little oil on a medium heat until soft. This should take about 10 minutes.
• Once the onions are soft add the chopped tomatoes and garlic to the pan, and the frozen spinach if using. Simmer these together, stirring frequently, until the spinach is thawed and heated through, and the sauce has thickened.
• Once the potatoes are tender and the sauce has thickened, if you are using fresh spinach you should add it to the sauce now and quickly stir it in to wilt it.
• Drain the potatoes and add them to the sauce, stirring to coat them evenly. Now serve.