Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCasseroles - Vegetable - Smokey Mashed Potato Bake
Famous Authors (View All Authors)
Casseroles - Vegetable -  Smokey Mashed Potato Bake Post by :bettyt456 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3070

Click below to download : Casseroles - Vegetable - Smokey Mashed Potato Bake (Format : PDF)

Casseroles - Vegetable - Smokey Mashed Potato Bake

3 minced garlic cloves
1 teaspoon olive oil
3 1/2 pounds potatoes, cut into 1-inch pieces (if the potatoes are thin-skinned you don't have to peel them)
3/4 cup (3 oz) shredded smoked Gouda cheese, divided
1 cup fat-free half-and-half
2 to 3 chipotle peppers in adobo sauce, minced
1/2 cup light margarine
1/2 (8-oz) package fat-free cream cheese, softened
1/4 teaspoon salt


Saute garlic in hot oil in a skillet coated with cooking spray over medium-high heat 2-3 minutes or until tender. Set aside.

Cook potatoes in Dutch oven in boiling water to cover for 30 minutes or until tender, drain.

Mash potatoes in large bowl. Stir in garlic, 1/4 cup Gouda cheese, half-and-half, and next 4 ingredients until blended. Spoon mixture into 13x9 inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup Gouda cheese.

Bake at 350 for 30 minutes or until cheese is melted.

YIELD: 10 servings
If you like this book please share to your friends :
NEXT BOOKS

Casseroles - Vegetable -  Spicy Potatoes Au Gratin Casseroles - Vegetable - Spicy Potatoes Au Gratin

Casseroles - Vegetable -  Spicy Potatoes Au Gratin
5 medium Potatoes, sliced 1 (10 3/4 oz.) can Cream of mushroom soup 3 oz. Cheddar cheese, grated 1 Tbls. Onion, minced 2 tsp. Parsley flakes 1/4 tsp. Salt 2 Tbls. Spicy mustard 1/8 tsp. Garlic powder 1/8 tsp. Horseradish Preheat oven to 350 degrees F.Combine all ingredients except potatoes in saucepan. Heat until cheese is melted. Mix with potatoes in large baking dish. Bake uncovered in 350 degrees oven for one hour or until potatoes are done. Source: http://www.inficad.com/~andspud/recipe.htm
PREVIOUS BOOKS

Casseroles - Vegetable -  Scalloped Potatoes By Ann Sanders Casseroles - Vegetable - Scalloped Potatoes By Ann Sanders

Casseroles - Vegetable -  Scalloped Potatoes By Ann Sanders
8 cups thinly sliced pared potatoes 1/4 cup finely chopped onion cream of mushroom soup cream of celery soup 1 cup milk Spread 4 cups sliced potatoes in bottom of greased 12x71/2x2 inch baking dish. Combine remaining ingredients, 3/4 teaspoon salt, and dash pepper; pour half the mixture over potatoes. Repeat layers. Cover; bake at 350 for 1 hour. Uncover and bake 30-45 minutes longer. Serves 8
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT