Sherris Sherry Potatoes Food

SHERRIED SWEET POTATOES

Steps:

• Combine all ingredients and beat with a mixer until fluffy.
• Turn into a buttered 1½ quart casserole and bake at 375° 45 minutes.
• Serve hot.

SHERRY POTATOES

Steps:

• Preheat oven to 375°F
• Prepare potato slices in baking dish: Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
• Bake: Bake at 375°F uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley to serve.

SHERRI'S SHERRY POTATOES

Steps:

• In large skillet, saute the onion rings over medium heat until transparent, about 10 minutes.
• Add the sherry, salt, pepper and stir. (Again, depending on the strength of your sherry, add a little at a time.).
• Add potato slices and bay leaves.
• Cover and cook over medium heat until potatoes are tender, about 30 minutes.

SHERRY CHERRY TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

SHERRIED SWEET POTATOES AND APPLES

Steps:

• In a kettle, combine the sweet potatoes with enough water to cover by 1 inch and boil for 35 minutes, until tender.
• Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance and kept chilled overnight.
• Peel the sweet potatoes, cut them lengthwise into sixths, and cut crosswise into 1/2-inch pieces.
• Peel, core and cut the apples lengthwise into sixths and crosswise into 11/2-inch pieces.
• In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes. Stir in the lemon juice, the brown sugar, the cinnamon and the sherry. Bring to a boil, and simmer 3 minutes. Add the sweet potatoes and cook, stirring gently, for 2 minutes, until heated through.
• Transfer to a heated serving dish.

SWEET POTATOES WITH SHERRY

Steps:

• Preheat oven to 425°F. Pierce each of the sweet potatoes in several places with fork. Place them on a baking sheet lined with parchment paper and bake for about 55-60 minutes or until tender when pierced with knife. Cool slightly (until you can handle them).
• Cut the sweet potatoes in half, lengthwise. Using a spoon, scoop the potato pulp into a bowl then add the butter and brown sugar to potatoes. Using a handheld mixer, beat until smooth. Add the sherry and season the potatoes generously with salt and pepper. Transfer the potatoes to a saucepan and reheat them gently over medium-low heat before serving.

SHERRY'S POTATOES ROMANOFF

Steps:

• Preheat oven to 350°F. Spray a 1-1/2 quart casserole dish with cooking spray. Put potatoes in large saucepan with enough water to cover, add salt. Heat to a simmer and cook until potatoes are done. Drain potatoes, let cool slightly, then cut into 1/2 inch dices.
• Toss potatoes with cottage cheese, sour cream, garlic, salt and green onions. Turn into casserole dish. Sprinkle with cheddar cheese.
• Bake for 35 min or until potatoes are heated through and cheese is melted. Sprinkle with parsley right before serving.

SHERRY'S SAVORY POTATO GRATIN

Steps:

• Preheat oven to 350°F. Spray a shallow baking dish with cooking spray. In large skillet, melt butter, saute onions until soft.
• In baking dish, arrange in layers the sliced potatoes and onions. Sprinkle with garlic and seasonings in between layers.
• Bake, uncovered for 40 minutes. Add whipping cream over all in baking dish. Sprinkle with paprika. Increase oven temp to 400°F. Bake for another 15 min or until potatoes are soft and gratin is slightly browned on top.

SHERRY-INFUSED BAKED SLICED POTATOES (PATATAS AL JEREZ)

Steps:

• Preheat oven to 300°; grease a 12 x 8 inch baking dish (preferably nonstick or Pyrex) with 1/2 tablespoon oil.
• Arrange half the potatoes in a slightly overlapping layer in the bottom of the dish; then sprinkle with salt and pepper.
• Scatter the onion and bay leaves over the potatoes; arrange the remaining potatoes over the onion, sprinkling again with salt and pepper.
• Drizzle the remaining oil over the potatoes.
• Bake, uncovered, for 30 minutes; turn the potatoes with a spatula; cover the dish loosely with foil and cook 20 minutes until the potatoes are almost tender.
• Increase oven temperature to 450°; sprinkle the sherry over the potatoes; cover again loosely with foil, and bake until the sherry is absorbed and the potatoes are tender, about 10 minutes.
• Sprinkle with parsley before serving.