Cook rice according to package directions. In a skillet, heat oil over medium heat add onions, celery, & garlic. Cook & stir until crisp-tender. Add pinto beans, tomato sauce, water, ketchup, chili powder, & hot pepper sauce. Heat thoroughly, stirring occasionally. Serve over rice.
Posted by Trish | Under Dinner, Sides
Saturday Mar 29, 2008
Serves 4
4 large baking potatoes
2 tbsp butter or margarine
½ c. chopped onion
¾ c. shredded reduced-fat Cheddar cheese, divided
¼ c. reduced-fat sour cream
2 tsp dried chives
Salt & Pepper
1. Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
2. Preheat oven to 350°F. melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
3. Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. Cheddar, sour cream, chives, salt & pepper to bowl.
4. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole. Bake potatoes until heated through, about 10 minutes.
Posted by Trish | Under Dinner, Sides
Saturday Mar 29, 2008
Submitted by Saucy
Serves 6-8
2 lbs red potatoes (6-8 large)
2 c. heavy cream
3 c. grated Swiss Gruyère cheese
freshly ground pepper
ground nutmeg to taste
½ grated Parmesan cheese
1. Preheat oven to 375°F. Lightly butter a 12″ baking pan.
2. Scrub potatoes well & blot them dry, leaving peel on. Slice them very thinly & divide into 3 equal portions. Pour about ¼ c. of the cream into the bottom of the pan. Lay 1/3 of the potatoes evenly in rows on top of the cream. Sprinkle 1/3 of the Gruyére on top of the potato slices. Pour 1/3 of the cream over this Grind a little pepper & nutmeg over top. Repeat the process until all ingredients (Save for the parmesan) are used up. You will have 3 layers.
3. Top it off by sprinkling parmesan evenly over the top of the dish. Cover with foil & bake for 30 minutes. Remove the foil & bake for an additional 20 minutes, or until the top is browned & potatoes tender (Cooking time will vary depending on oven).
Posted by Trish | Under Dinner, Sides
Saturday Mar 29, 2008
Submitted by jennifer_ann7
1½ lbs red potatoes, quartered
1 tbsp butter
1 tsp garlic, minced
1 tsp dried rosemary
½ tsp salt
¼ tsp pepper
1. Place butter & garlic in 8″ square baking dish.
2. Microwave for 45 seconds or until butter melts.
3. Add rosemary, salt, pepper & potatoes.
4. Toss well. Cover & microwave for 7-10 min.
5. Carefully remove cover (steam is VERY hot) & poke a potato with a fork to check for tenderness.
6. If they aren’t done, re-cover & continue to microwave at 2 min. intervals until cooked.
Posted by Trish | Under Dinner, Sides
Saturday Mar 29, 2008
Submitted by Wally
1 whole head garlic, roasted
1 – 1½ medium potatoes per diner
3 tbsp butter
¼ c. whole milk, half & half, or cream
1/3 c. shredded Parmesan
1 tbsp dried parsley
salt & pepper to taste
To Roast Garlic:
1. Cut the top off of all the individual cloves of the head, keeping the entire head of garlic intact.
2. Place in a square of aluminum foil that will be large enough to wrap the entire head & enclose it.
3. Drizzle olive oil over the top & sprinkle with a pinch of kosher salt.
4. Wrap the garlic in the foil & place in 350°F oven for 1 hour.
For Main Dish:
1. Cut potatoes into roughly bite sized pieces, close to the same size. Place potatoes in a large stock pot & cover with enough water to just barely cover the potatoes.
2. Bring to a boil & reduce heat to medium & simmer for approximately 10-15 minutes or until the potatoes are fork tender.
3. Remove the potatoes from the water, but place them back into the still warm pot. Add butter & milk, & mash with either potato masher or electric hand mixer until it begins to smooth but is still quite lumpy.
4. Add parmesan & continue to mash until you reached the desired consistency. Add parsley on top for garnish & enjoy.
