Baked Potato with Spicy Chicken Topping

4 baking potatoes 2 tablespoons olive oil 1/2 cup slivered almonds 1 cup chopped onions 1/4 teaspoon garlic powder 1 lb. boned chicken breast, cut in strips 2 tablespoons flour 1 1/4 cup chicken broth 3 tablespoons lemon juice 1 teaspoon cinnamon 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon Tabasco 1/2 cup raisins Scrub potatoes, dry and prick with fork. Cook. In a large skillet, heat oil and saute almonds until golden brown. Add onion and garlic. Saute until tender. Add chicken and cook, stirring, until chicken turns white. Sprinkle with flour and mix well. Combine broth, lemon juice, cinnamon, paprika, salt, and Tabasco. Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens. Stir in raisins. Simmer 3 minutes. Spoon over blossomed potatoes. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Quick Potato Salad

2 potatoes, peeled and diced 3 hard-cooked eggs, peeled and diced 1/2 cucumber, peeled and diced 1 tomato, diced 1 celery stalk, diced 1/4 onion, diced 1/4 cup chopped green onion 3/4 cup low-fat mayonnaise 1 tablespoon prepared yellow mustard salt and ground black pepper to taste Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper. Amount Per Serving  Calories: 160 | Total Fat: 4.8g | Cholesterol: 106mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 160

Total Fat: 4.8gCholesterol: 106mgSodium: 455mgTotal Carbs: 24.5g    Dietary Fiber: 2.9gProtein: 5.5g

Potato and Bread Cutlets

1 pound potatoes, peeled 2 slices bread cubed, 1 egg beaten 1 teaspoon salt 1/2 teaspoon ground cayenne pepper 1 jalapeno pepper, seeded and minced 2 sprigs fresh cilantro chopped 1 cup vegetable oil for frying Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl, mash together potatoes and bread cubes. Mix in egg, salt, cayenne, jalapeno and cilantro. Shape potato mixture into patties and coat with bread crumbs. In a large tall sided skillet, heat oil until almost smoking. Carefully slide cutlets into oil. Cook, turning once, until golden brown on both sides. Remove from heat and drain. Serve warm. Amount Per Serving  Calories: 190 | Total Fat: 7.3g | Cholesterol: 53mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 190

Total Fat: 7.3gCholesterol: 53mgSodium: 690mgTotal Carbs: 27.2g    Dietary Fiber: 2.3gProtein: 4.4g

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

3 pounds baby red potatoes, cut in half 1/2 cup olive oil 1/2 cup minced garlic 1 tablespoon seafood seasoning 8 ounces bacon 1/4 cup balsamic vinegar 1/2 cup minced garlic salt and pepper to taste 1/2 cup olive oil 1 large red onion, cut into 1/2-inch dice 1 bunch parsley, minced 5 hard boiled eggs, roughly chopped Preheat oven to 350 degrees F (175 degrees C). Toss halved potatoes with 1/2 cup olive oil, 1/2 cup garlic, and seafood seasoning. Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes. Once cooked, remove from the oven and allow to cool slightly. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly browned and crispy. Pour off bacon grease and reserve. Allow the bacon slices to cool, then crumble and set aside. Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl. Pour in the oil in a slow, steady stream while whisking vigorously to make a vinaigrette. Toss the roasted potatoes together with the vinaigrette and reserved bacon grease. Fold in red onion, parsley, and eggs. Allow to stand at room temperature 20 minutes before serving. Amount Per Serving  Calories: 573 | Total Fat: 43.3g | Cholesterol: 151mg Powered by ESHA Nutrient Database

Roasted Potato Salad with Balsamic-Bacon Vinaigrette

Servings Per Recipe: 8

Amount Per Serving

Calories: 573

Total Fat: 43.3gCholesterol: 151mgSodium: 538mgTotal Carbs: 36.5g    Dietary Fiber: 3.8gProtein: 12g

4th of July Recipes: Potato and Bacon Salad

5 eggs4 slices bacon2 tablespoons Dijon mustard, or to taste1 cup mayonnaise3 stalks celery, minced2 pounds small potatoes2 tablespoons chopped fresh parsleysalt and pepper to tastePlace the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top. Amount Per Serving  Calories: 361 | Total Fat: 27g | Cholesterol: 148mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 361

Total Fat: 27gCholesterol: 148mgSodium: 468mgTotal Carbs: 22.3g    Dietary Fiber: 2.7gProtein: 8.3g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Candy: Chocolate Covered Potato Chips | Submitted By: JAZZYTINA

1 pound high quality milk chocolate, chopped8 cups ridged potato chipsPlace about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low. As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool. Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like. Amount Per Serving  Calories: 357 | Total Fat: 21.9g | Cholesterol: 6mg Powered by ESHA Nutrient Database

Chocolate Covered Potato Chips

Servings Per Recipe: 16

Amount Per Serving

Calories: 357

Total Fat: 21.9gCholesterol: 6mgSodium: 261mgTotal Carbs: 35.3g    Dietary Fiber: 2.3gProtein: 4.6g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Diabetic Recipes: Baked Sweet Potato Sticks | Submitted By: Christine L.

1 tablespoon olive oil1/2 teaspoon paprika8 sweet potatoes, sliced lengthwise into quartersPreheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven. Amount Per Serving  Calories: 132 | Total Fat: 1.9g | Cholesterol: 0mg

 view all reviews »

View the original article here

Egg-Free Recipes: Cheesiest Potato Soup | Submitted By: sal

2 tablespoons butter1 cup diced onion2 1/2 cups peeled and diced potatoes3 cups chicken broth1 cup heavy cream1 3/4 cups shredded sharp Cheddar cheese1/4 teaspoon dried dill weed1/4 teaspoon ground black pepper1/4 teaspoon salt1/8 teaspoon ground cayenne pepperIn a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes. Amount Per Serving  Calories: 375 | Total Fat: 29.9g | Cholesterol: 102mg

 view all reviews »

Reviewed on May 20, 2004 by SHAWNA E.    This soup was indeed delicious! But I can't leave well enough alone, so I did make a few changes (or should I say, additions) to the recipe, including a few slices of bacon which I fried until crispy (for topping), and the reserved bacon drippings which helped cook the onions. I also put in about 1/2 cup diced celery and one small diced carrot to the onions. Like some other reviewers, I also only removed half of the potatoes to be pureed, since I wanted some chucky bits left. I also put in more broth, just to make it a little "soupier." But, it would have been great without these additions! I received highest reviews from my mother when I surprised her with a freshly made, hot bowl of this for lunch. She immediately called me back to exclaim, "Best potato soup ever!" And she is a wonderful cook, and grew up eating potato soups made by other great cooks as well! I couldn't have been happier! I wish I had made double the amount! I have tried various potato soups before... some which were passable, and some which were great, but this is the best yet. This is a sure-fire recipe, and would be great as is or expouned upon. It was delicious topped with crumbled bacon and chives, and I look forward to eating the remainder at supper tonight. Thanks! Was this review helpful? [ YES ]
35 users found this review helpful This soup was indeed delicious! But I can't leave well enough alone, so I did make a few... Good, but almost too cheesy! And that's wierd, coming from me. I did like it though. I like chunks in my potato soup, so instad of pureeing it, I mashed it with a non-electic handheld masher, right in the pot. Left a bunch of small chunks, but still thickened nicely. Used 2/3 cup cream and 1/3 cup whole milk. I didn't even see the cayenne pepper on the recipe until I went to review it, so I will have to add it to the leftovers! Funny, because as I was eating it, I thought "a dash of cayenne would be great in this!". I used over 3 cups of potatoes, and added 1/2 cup water to the broth to compensate. Didn't add any salt and used Tillamook sharp cheddar. Sprinkled fresh parsley on top of each serving for extra color. Served with focaccia bread for dipping. It made a great winter meal! Was this review helpful? [ YES ]
17 users found this review helpful Good, but almost too cheesy! And that's wierd, coming from me. I did like it though. I like...

View the original article here

Easter Recipes: Gourmet Sweet Potato Souffle | Submitted By: Tina Hayes

3 1/2 pounds sweet potatoes, peeled and diced1 tablespoon white sugar1/2 cup butter, melted3/4 cup white sugar1 cup heavy cream5 eggs1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1 teaspoon vanilla extract1 teaspoon saltBring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides. Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C). Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature. Amount Per Serving  Calories: 251 | Total Fat: 12.9g | Cholesterol: 102mg

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here