COUNTDOWN #10 STOVE TOP CANDIED SWEET POTATOES WITH CRUNCHY TOPPING
Provided by Sandra Lee
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the sweet potatoes in a large pot. Add enough cold water to cover by 2 inches. Add a generous pint of salt and bring to a boil over medium-high heat. Cook until the potatoes are slightly soft but still hold their shape, 10 to 12 minutes. Strain and place back in the pot.
- Combine the chicken broth and brown sugar in a 10-inch skillet over medium heat and cook until reduced by half, about 5 minutes. Add 3 tablespoons of butter, pumpkin pie spice, a generous pinch of salt and pepper, and stir to combine. Add the cooked sweet potatoes and gently toss to coat. Cook until the liquid has reduced down and is a syrupy consistency and the sweet potatoes are tender, about 5 minutes, making sure to stir every minute.
- In a large bowl combine the corn cereal, pecans, maple syrup, and 2 tablespoons melted butter and stir until combined. Set aside.
- Top the sweet potatoes with an even layer of marshmallows and let cook for 3 minutes to allow them to melt a bit. Top with the crunchy topping. Reduce heat to low and cook until marshmallows are completely melted, about 2 minutes.
STOVE-TOP SCALLOPED POTATOES
Great any time, particularly good on a campout on the camp stove, we have even done over an open fire, in a cast iron pot, a little ash never hurt. (the amount of salt has been corrected to 1 teaspoon, sorry it was a typo)
Provided by Derf2440
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes with onion, salt and milk in heavy frypan.
- Simmer covered for 30 to 40 minutes or until potatoes are tender.
- Sprinkle cheese, cayenne and crumbs over top.
- Continue cooking uncovered for 15 to 20 minutes.
STOVE-TOP "ROASTED" RED POTATOES
This is a great and quick way to make red potatoes on the stove top and they still taste like they've been roasted in the oven for a long while. I had see on America's Test Kitchen how they make roasted potatoes, they microwave the potatoes first before the potatoes go in the oven, but then I thought to try them on the stove top. They turned out to be so good, tasted just like they had been on the oven, and took about half the time. You could also do these with golden or other small roasting potatotes.
Provided by LDSMom128
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the potatoes well, and slice into good bite-sized pieces. Put them into a glass microwave safe bowl, and microwave for 8 minutes.
- Remove from microwave and allow to cool for a few minutes.
- Heat a skillet onto medium heat and add the butter. Sautee the potatoes and add the seasonings to taste. Cook for about 6-8 minutes and the potatoes are softened and browned.
- Try olive oil.
STOVE-TOP POTATOES
Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Place the potatoes in a skillet filled with water to cover. Add the oil and garlic, bring to a boil, and cook at a rolling boil until the water has evaporated, about 15 to 20 minutes. Cook the potatoes 2 to 3 minutes more, until the skins are seared and golden, stirring the potatoes with a wooden spoon once or twice.
- Divide among 4 plates and serve, sprinkled with parsley.
STOVED POTATOES
As the name implies, these buttery potatoes are prepared on the stove, and make a great alternative to roast spuds for your Sunday lunch
Provided by Orlando Murrin
Categories Side dish
Time 35m
Number Of Ingredients 2
Steps:
- Melt butter in a large frying pan with a lid. When it is foaming, add potatoes. Shake well so they are covered in butter and in a single layer. Sprinkle over a little salt.
- Cover and cook gently for about 30 mins, tossing the pan frequently, until the potatoes are tender. Leave them in the hot butter until ready to serve and sprinkle with salt and pepper.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium
TOP OF STOVE ROAST POTATOES AND ONIONS
We always had potatoes and onions cooked in the oven along with a roast: beef, leg of lamb, or pork loin. The potatoes were brown and crisp on the outside, fluffy on the inside and the onions added an extra layer of flavor. My mom wanted to find a way to have roast potatoes and onions when she wasn't cooking a roast and one that didn't require heating up the oven just for the potatoes. So, she came up with "Top of the Stove Roast Potatoes and Onions." Enjoy! Tip: use a non-stick pan to ensure even browning.
Provided by NYTX29
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the potatoes and onions into medium size chunks.
- Heat up just enough oil to barely cover the botton of a non-stick frying pan. Add just the potatoes, salt and pepper, cover, and cook over a high heat until almost browned on all sides. Check every few minutes to turn the potatoes. Add the onions. Lower heat to medium, and finish browning uncovered.
- Note: Of course the number of potatoes and/or onions can be adjusted depending on appetites!
Nutrition Facts : Calories 187.1, Fat 0.2, SaturatedFat 0.1, Sodium 14.4, Carbohydrate 42.8, Fiber 5.5, Sugar 4, Protein 4.8
STOVE-TOP SCALLOPED POTATOES (SKILLET)
These are yummy and easy to make.. especially when your oven is full and you don't have room for anything else in it!
Provided by newmama
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- melt butter in a large heavy skillet.
- whisk in flour.
- whisk in all of the milk.
- add salt and pepper to taste.
- heat to boiling until smooth and it starts to thicken.
- add cream cheese, stirring until smooth.
- add potatoes (and onion if using), cover and simmer until tender (about 20 minutes), stirring once in a while.
- stir in half of the cheese and sprinkle the rest on top.
- simmer uncovered until ready to serve.
Nutrition Facts : Calories 367.6, Fat 24.4, SaturatedFat 15.3, Cholesterol 75, Sodium 330.7, Carbohydrate 27.1, Fiber 2.3, Sugar 0.9, Protein 11.3
STOVE TOP CANDIED SWEET POTATOES RECIPE
A soul food staple, the sweet potatoes are cooked on the stove top in a mixture of brown sugar, orange zest and juice, warming spices, and ginger.
Provided by The Hungry Hutch
Time 55m
Number Of Ingredients 9
Steps:
- Place all of the ingredients in a pot over medium to medium-low heat and cook, covered and stirring occasionally, until the potatoes are tender but not mushy, 30 to 35 minutes.
- Remove the lid and continue to cook until the liquid has reduced to a syrup and coats the sweet potatoes, about 10 minutes. Season with more salt if needed.
STOVE TOP PIE
Take your traditional shepherd's pie and kick it up a notch with this STOVE TOP Pie, topped with flavorful STOVE TOP Stuffing instead of mashed potatoes. This simple variation on a classic will make for a quiet dinner table as everyone digs in.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Prepare stuffing mix as directed on package. Meanwhile, brown meat in large skillet; drain. Return meat to skillet; stir in barbecue sauce.
- Spoon meat mixture into 2-qt. casserole sprayed with cooking spray; top with vegetables, cheese and stuffing.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
GLUTEN FREE BEEF STEW (STOVE TOP RECIPE)
This Gluten Free Beef Stew recipe is thick, full of potatoes and carrots and made on the stove top. Perfect old fashioned comfort food!
Provided by Christine Rooney
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Mince 6 cloves of garlic and 1 large onion (white or yellow).
- Wash, scrub, and dry 4-5 carrots and 4-6 red potatoes. Cut the carrots into slices and cut the potatoes into cubes.
- Using a separate cutting board cut 1 - 1.5 lbs. of beef chuck roast into bite-size cubes. Pour 1/2 cup of gluten free flour (or regular AP flour if not GF) over the meat and toss until completely coated.
- Heat a cast iron Dutch oven or heavy-bottom soup pan to medium-high and add 1 Tbsp. olive oil. Once heated, add half of the cubed meat and cook for 2-3 minutes on each side. Add 1/4 tsp. kosher salt and pepper. Once the meat is seared on all sides remove and set aside. Repeat this process with second batch of meat. Set seared meat aside.
- Add another 1 Tbsp. of olive oil to pan and then add the minced garlic and onions. Saute for 4-5 minutes, scraping up the brown bits as they cook.
- Add 1/2 cup red wine to pan and saute for 4-5 minutes or until wine reduces.
- Add the sliced carrots to pan and saute for 5 minutes, stirring frequently.
- Add 3 cups of beef broth and the seared meat to the Dutch oven. Bring the stew to a boil, reduce to a low-medium boil, cover, and cook for 20 minutes.
- Add 1 more cup beef broth and the diced potatoes to the pan. Cover again and cook for another 20 minutes or until the potatoes are tender.
- Remove cover and add 3 Tbsp. tomato paste and 2 tsp. Italian seasoning. Stir together until completely incorporated and cook for another 2 minutes or until the stew has thickened to desired consistency. Adjust salt and pepper levels to taste and serve.
Nutrition Facts : Calories 612 kcal, ServingSize 2 cups, Carbohydrate 41 g, Protein 43 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 130 mg, Sodium 1027 mg, Fiber 6 g, Sugar 7 g
STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC
Baby red potatoes are sauteed in butter, then finshed with basil, shallots and garlic. Recipe from Bon Appetit.
Provided by Marie
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pierce potatoes in several places with fork.
- Melt butter in heavy large skillet over medium heat.
- Add potatoes and season with salt and pepper.
- Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
- Add 2 tablespoons basil, shallots and garlic.
- Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
- Season with additional salt and pepper.
- Transfer to bowl.
- Sprinkle with remaining 2 tablespoons basil.
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
SOUTHERN CANDIED YAMS
Candied yams is a old fashioned side dish that's slow cooked in a candied mixture on the stove-top with warm spices, sugar and butter.
Provided by April Boller Wright
Categories classic dinner
Number Of Ingredients 10
Steps:
- Scrub, peel and slice your yams into 1/2 inch rounds. In a medium pot over medium high heat, combine the sweet potatoes and the rest of the ingredients. Stir the sweet potatoes until coated in the sugar and butter mixture.
- Let it come to a boil. Cover then simmer for about 50 minutes or until the yams are nice and tender when slightly pierced with the tines of a fork or taste. If the yam is still a bit hard. Let it cook a bit longer.
- Remove the top then set stove to medium. Let the cooking liquid come to a boil. Stirring occasionally until the cooking liquid reduces about 10 minute or until the syrup coats the yams. Remove the pot with the candied yams from the stove and place them into the oven until you are ready to serve them. These taste best warm. Please share this recipe, so other people can enjoy it!
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