Smoky Potato Alfredo Pie 5fix Food

FETTUCCINE ALFREDO PIE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. Place on a rimmed baking sheet.
• Bring a large pot of salted water to a boil. Add the fettucine and cook for about 3 minutes less than the package recommends, so that it is very al dente. Drain, then rinse with cold water and reserve.
• Beat the cream cheese on medium-high speed in the bowl of a stand mixer or with an electric hand mixer until smooth and creamy, about 2 minutes. Add the butter and beat until combined. Add the eggs, 1/2 cup Parmesan, 1/2 cup mozzarella and a pinch of salt and beat until combined. Beat in the heavy cream, olive oil and cracked black pepper to taste until everything is smooth and combined. Add the fettucine and toss to coat and combine. Transfer to the prepared pan and sprinkle with the remaining 1/4 cup Parmesan and 1/4 cup mozzarella.
• Bake until the top is bubbling and golden brown, 20 to 25 minutes. Let rest for 10 to 15 minutes. Remove from the pan, then cut into wedges and garnish with the parsley.

SMOKY CHEDDAR, CHORIZO AND SWEET POTATO POT PIES

Steps:

• Preheat the oven to 400 degrees F.
• Add 1 tablespoon of the oil to a large saucepan over medium heat. When the oil is hot, add the celery and onions and cook, stirring occasionally, until translucent, 4 to 5 minutes. Stir in the garlic, chorizo, sweet potatoes and peas. Add the remaining 1 tablespoon oil and the flour. Stir and cook to remove the raw flour flavor, about 2 minutes. Slowly whisk in the vegetable stock and the cream. Bring to a simmer to allow the sauce to thicken; it should coat the back of a spoon, 6 to 7 minutes. Stir in the cheese and the parsley and remove from the heat. Taste and season with salt and pepper.
• Place six 8-ounce ramekins in a baking dish or a rimmed baking sheet. Fill each with the chorizo mixture until 1/2-inch from the top (the number of pies you get depends on the size of the ramekins). Let cool slightly.
• Meanwhile, roll out the pie crust and, using a large biscuit cutter, cut a circle of dough large enough to cover the entire top of the ramekin and fall over the sides. Repeat until all the ramekins are covered. Brush the dough with the egg, cut 2 to 3 slits in the top to allow steam to escape and bake until golden and the dough is cooked through, 20 to 22 minutes.

SMOKY POTATOE SOUP #SP5

Steps:

• Using a 6- 8 quart stock pot , over medium low heat , add all ingredients.
• and simmer about 45 minutes. Stirring gently while cooking. Potatoes.
• should be tender.

SIMPLY POTATO QUICHE #5FIX

Steps:

• Preheat the oven to 375 degrees F.
• Spread the Mashed potatoes evenly in a pie pan to make a "crust" of potatoes.
• Combine the eggs, cream,(salt and pepper-if considered free ingredients in the contest) in a blender.
• Layer the spinach and cheese in the bottom of the potato crust.
• Pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into wedges.

HEARTY ALFREDO POTATOES

Steps:

• In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

SIMPLY POTATO PIZZA PIE #5FIX

Steps:

• Heat the oven to 450 degrees. Spray or il a 12-inch pizza pan or large baking sheet. Set the drained tomatoes aside.
• In a bowl, combine potatoes, 2 tablespoons olive oil, and fontina. Mix well and spread on a 12-inch pizza pan or baking sheet in a 12-inch circle evenly and top with the fontina, leaving a 1/4-inch border.
• Top with the drained tomatoes followed by the mozzarella. Drizzle with the remaining 2 tablespoons olive oil ad bake in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes. To serve, cut into wedges.

SMOKY BACON AND POTATO WAFFLES #5FIX

Steps:

• In large skillet, cook bacon until nearly crisp. Remove bacon to paper towels to drain, reserving drippings. Chop bacon.
• Heat an 8x8-inch waffle iron with four squares. Squeeze potatoes by handfuls to wring out excess moisture. In large bowl, combine drained potatoes, 1/2 cup sour cream, egg, onion salt, and half of bacon; mix well.
• Brush hot waffle maker with bacon drippings. Evenly spread potatoes over all four squares of waffle maker. Close lid and cook for 7 to 8 minutes or until golden brown and potatoes are tender. Repeat with remaining bacon drippings and potatoes. Serve with additional dollops of sour cream and sprinkle with remaining bacon. Makes 8 side dish or 4 main dish servings.

SMOKY CORN & POTATO CHOWDER #5FIX

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Remove bacon with slotted spoon; set aside.
• Add celery to bacon drippings. Cook 10 minutes over medium-low heat or until tender, stirring occasionally.
• Stir in potatoes. Cook 5 minutes or until lightly browned.
• Add cream and corn. Bring to a simmer over medium heat. Reduce heat to low. Simmer 10 minutes or until potatoes are very tender and chowder is slightly thickened.
• Stir in reserved bacon.

POTATOE PIE #5FIX

Steps:

• Preheat Oven to 450 degrees F. If not using Pillsbury Pie Crusts, follow correct pie crust directions.
• In a bowl mix together mashed potatoes and cream cheese. If cream cheese is hard, let soften out of the refrigerator before mixing.
• Chop up the sundried tomatoes and mix into potatoes.
• Use a round pie pan that will allow the pie crust to go to the top edge but not over the top edge. Place pie crust in pan and push to edges. Fill pan with mashed potatoes mixture. Shred the cheese until you have correct amount and spread it evenly over the top of the potatoes.
• Place pan in oven for 17 minutes. Turn oven to broil and bake for one additional minute. If not using Pillsbury pie crusts, follow pie crust baking time for a filled pie.
• Remove from oven and serve.
• * For a healthier potato pie, use sundried tomatoes in water and light cheeses.

SMOKY POTATO AND ROASTED CAULIFLOWER SOUP #5FIX

Steps:

• Preheat oven to 450 degrees. Chop cauliflower and place evenly on a sheet pan and roast in oven until tender and slightly charred. About 15 to 20 minutes.
• In a large pot, heat chicken broth over medium high heat. Chop chiles and add to broth. Add mashed potatoes and stir until incorporated. Bring to slow boil. Add salsa con queso and roasted cauliflower.
• Using a stick blender or standing blender, puree soup until smooth. Bring to a boil and reduce to simmer for 10 minutes.

SMOKY POTATO ALFREDO PIE# 5FIX

Steps:

• Heat oven to 350 degrees.
• Place hash browns in a large bowl. Set aside.
• Rub a slice of bacon on bottom and up sides of a 9-inch deep dish pie plate. Set aside.
• In a large skillet, cook half of bacon at a time over medium-high heat until crisp. Remove from skillet and place on hash browns to drain. When cool, remove bacon and crumble into a small bowl.
• Remove 2 tablespoons of bacon fat from skillet and drizzle over hash browns. Toss to evenly coat.
• In a small bowl, whisk one egg until lightly beaten. Pour over hash browns and stir. Press into bottom and halfway up sides of prepared pie plate.
• Bake for 20-25 minutes just until edge is golden brown and bottom is set.
• Meanwhile, add diced potatoes with onion to remaining bacon fat in skillet. Cook uncovered over medium high heat for 18-22 minutes or until potatoes soften and begin to brown, stirring often. Remove skillet from heat and cool for 10 minutes.
• In a large bowl, whisk together alfredo sauce and remaining four eggs until well mixed. Stir in crumbled bacon. Gently fold in potatoes with onions. Pour into partially baked crust.
• Bake for 20-25 minutes more or until edges are golden and center is set. Remove from oven and cool for 10 minutes before slicing into wedges to serve. Garnish if desired. Serves 6.