Spicy Potato Crunchies Sp5 Food

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

SIMPLY MASHED POTATO CRISPS #SP5

Steps:

• Begin by placing pepper jack cheese in small flat circles on a non stick baking sheet. Also, sprinkle Parmesan cheese on the same baking sheet. Bake at 400 degrees for approximately 5 minutes. Once the pepper jack cheese has baked, remove from oven and allow to cool completely. Meanwhile, prepare Simply Mashed Potatoes according to manufactures directions. After the cheese has cooled completely, pipe the Simply Mashed Potatoes onto the pepper jack cheese crisps. Now top with crispy bacon crumbles, sliced green onions and sprinkle with the baked Parmesan cheese. Serve and Simply wow your friends!

POTATO KNISHES WITH RICOTTA #SP5

Steps:

• Preheat oven to 325 degrees.
• In bowl, mix together ricotta cheese with egg.
• Take out stack of phyllo dough. Cover with wax paper and then cover that with a wet towel to prevent dough from drying out as you work. Place a sheet of parchment paper over working space and brush thin layer of butter on parchment. Place one sheet of phyllo dough onto parchment and quickly brush with thin layer of butter. Repeat two times so that there are 3 sheets of dough on top of one another.
• Place 4 Tablespoons of mashed potatoes across one of the shorter ends of the phyllo sheet, leaving an inch space on each side of potatoes. Top the potatoes evenly with 2 Tablespoons of ricotta cheese mixture. Carefully roll the sheet, burrito style starting from the shorter end. Once the knish is halfway rolled, fold in the ends and continue to roll the knish, tucking the ends in as you roll. Once rolled, place knish seam side down onto a cookie sheet topped with parchment paper. Continue entire process 4 times, so you end up with 4 knishes.
• Bake for 25 minutes. Take our and brush each knish lightly with left over butter. Bake for another 5 minutes. Serve hot.

SPICY POTATO CRUNCHIES #SP5

Steps:

• Freeze can (package) 10 minutes, cut into 12-2" squares. Whip eggs in small stainless steel bowl. Heat butter on low heat in 12" cast iron skillet. Spread breadcrumbs on flat surface.
• Dip crunchies in egg, coat with breadcrumbs all around, brown on all sides 2-3 minutes. Transfer into 13"x9" baking pan. Turn oven to 375.
• Bake additional 7 minutes. Serve 3 per person.

SPICY POTATO CHUNKS

Steps:

• Preheat the oven to 425 degrees.
• Mix all ingredients except potatoes in a large bowl until you have a smooth paste.
• Add the potato chunks a few at a time and stir to coat with seasoning paste. Repeat until all potatoes are coated.
• Spread out on 2 nonstick baking sheets and bake for 30-45 minutes or until tender.

POSEIDON POTATO STEW #SP5

Steps:

• 1.In a large skillet on medium/high heat, cook potatoes until slightly tender or just golden brown.
• 2.Add squid rings, diced tomatoes, lemon juice and Greek seasoning,.
• 3.Continue to cook for 3-4 minutes while stirring occasionally. (do not overcook squid).
• Enjoy!

EASTER EGG BASKETS #SP5

Steps:

• Using a Large nonstick muffin tin press shredded potatoes into a large size muffin tin on the bottom and up the sides. Preheat oven 350 degrees place in oven for 10 minutes. Remove and let cool.
• Crack 12 eggs whisk add 1 brick of softened cream cheese, 3 cups shredded cheddar cheese & 1/2 lb finely diced cooked deli ham, . Pour egg mixture into all 12 simply potato baskets & bake at 350 degrees for 30 minutes until eggs are done. Using a tooth pick test when it comes out dry they are ready to serve.
• While baskets are cooking cook 12 strips of bacon place on papertowel pat dry then hang over a rack to bend into basket handles. When your Easter Egg Baskets are done remove from oven place 1 piece of bacon on each basket to look like a handle to a basket. Now just serve and enjoy! Yummy!

SPICY POTATOES

Steps:

• Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.

SPICY ROAST POTATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins. Drain well, place back in the pan, cover with a lid and shake vigorously to lightly roughen up the edges.
• Meanwhile, grind the spices using a pestle and mortar until lightly crushed, then mix with the oil. Put the spice mix in a roasting tin and place in the oven to heat up. Carefully put the potatoes into the roasting tin, tossing them in the hot oil and spice mixture. Roast in the oven for 40-45 mins or until crisp and golden, turning once or twice during cooking.

KRABBY PATTIES

Steps:

• In a large bowl mix the fish, imitation crab, potatoes, green onion, parsley and Old Bay seasoning together.
• Using a 1/3 cup measure, divide the mixture into 20 portions.
• While keeping hands dusted well with the flour, shape the portions into rounds and flatten them into burger shapes.
• Place the cheese on the middle of 10 of the burgers, and top each with one of the other burgers. Shape and mold the two into one larger Krabby Patty.
• Coat the Krabby Patties with egg and the bread crumbs.
• Heat the oil in a pan or griddle, and cook each patty over a moderate heat for 15 - 20 minutes, turning once until the fish is done and the outsides are well browned.
• Serve immediately.

MAC 'N CHEESE AND SPINACH STRATA #SP5

Steps:

• Heat oven to 350 degrees F. Coat a 2-3 quart glass baking dish with cooking spray. Set aside.
• Transfer 1 package of the heated Simply Macaroni and Cheese to the bottom of prepared baking dish and spread evenly. Top evenly with spoonfuls of spinach. Cover spinach with 2nd package of macaroni and cheese and spread evenly.
• In a small bowl, combine the breadcrumbs, butter and cheese. Sprinkle over casserole.
• Bake for 30-35 minutes or until hot and bubbly and crumbs are just starting to brown.

CHIMICHURRI STEAK AND POTATO SKEWERS #SP5

Steps:

• In 2 quart microwave-safe bowl combine Simply Potatoes and water. Cover; microwave on HIGH 4 minutes or until potatoes are almost fork tender. Drain and cool slightly.
• Place cooled potatoes, beef, onion and mushrooms in 1 gallon plastic resealable bag; add chimichurri sauce. Seal bag; turning gently to coat. Refrigerate 30 minutes or longer.
• Heat charcoal or gas grill to medium heat. Thread beef, potatoes, onion (or bell pepper) and mushrooms on 6 (10 to 12 inch) metal or soaked wooden skewers. Grill skewers 10 minutes or until beef is done to desired doneness and potatoes are tender, turning once. Drizzle with additional chimichurri sauce; if desired.

SWEET POTATO CRUNCHIES

Steps:

• Preheat oven to 325 degrees. Spray baking sheet with non-stick spray.
• In a large bowl place: sweet potatoes, margarine, brown sugar, pecans, vanilla, flour and cinnamon. Mix well.
• Beat in the egg.
• Form mixture into bite sized balls.
• Roll balls in crushed corn flakes.
• Place sweet potato balls on cookie sheet.
• Bake for about 20 minutes.
• Serve with toothpicks.