potatoe salad receipes

pasta salad recipes, potato salad reciepes, potatoe salad receipes

 potatoe salad receipes

There are many receipes of potatoe salad,like German potato salad recipes,easy potato salad recipes,classic potato salad recipes,potato recipes,red potato salad recipes,best potato salad recipes,sweet potato salad recipes, pasta salad.

We have put some delicious and well famous in its taste receipes of potatoe which is very easy to make and serve giving a boost energy and high rich in many vitamins which are useful to your body growing cells.

potato salad with bacon

This are ingredients which you require for making this potato salad with bacon

1) 6 potatoes which are medium in size.

2) Half large Onion.

3) Small pieces of cheese (as required)

4)Pepper Jack cheese (as required)

5) 7 medium pieces of bacon.

6) 7 table spoons mayonnaise.

7) Mustard 1 tablespoon.

8)Thousand Island 1 table spoon.

9) Ranch 1 tablespoon.

10) honey barbeque's sauce 1 table spoon.

So hope you collected all ingredients which are mention above to make potato salad with bacon.(potatoe salad receipes)

Now Please follow the instruction that how to make this potatoe reciepes.

1) Biol potatoe in warm water until it becomes soft.then cut into small slices and then mix with mayonnaise.

2)Then mix mustard, Thousand Island, barbecue sauce, Ranch and ,barbecue sauce

3)Now chill for 1 and a half hours, and then add the crumbled bacon and cheese.sprinkle salt,pepper,garlic salt as per your requirement,and then serve it after decoration with some fresh salad 
Now the potatoe salad receipes and potato salad with bacon ready to serve enjoy.

The Best Easy Sweet Potato Recipes

The Best Easy Sweet Potato Recipes

Generally one of the must have dishes on the Thanksgiving table is sweet potatoes. Whether they are boiled, broiled, baked, or fried, sweet potatoes have been an American autumn favorite for decades.

Up until the past five years or so sweet potatoes and yams were a part of the Thanksgiving menu, often served again at Christmas and then the recipe was placed back in the family recipe box until the next year. Luckily that has started to change and sweet potatoes are becoming known for the healthy, vitamin filled side dish that they are. With so many recipes available there is no reason not to have this super antioxidant weekly.

And, with the sweet potato being available fresh all year there is no reason to use the commercially canned version, full of chemical preservatives and sugar.

The Nutrition of Sweet Potatoes

Sweet potatoes and yams are not the same thing, although both are power houses of nutrition. The flesh of the sweet potato can be creamy ivory, yellow, orange, or even purple while the yam tends to be a deep orange color.

Interestingly the yam is not a true yam (of African origin) but is a type of sweet potato that was introduced to the United States in the mid 1900s.

Call it what you will these tubers are rich in vitamins:

·                 Vitamin A

·                 Vitamin C

·                 Vitamin B6

·                 Manganese

·                 Fiber

·                 Copper

·                 Potassium

·                 Iron

Without additional ingredients the sweet potato is also low in calories and yet naturally sweet. They can be eaten during certain stages of some low carb diets due to the higher fiber content and lower glycemic index that a regular white potato.

Nutrition Information

Serving size:1/2 cup

Equals one serving of vegetables

Equals one starchy vegetable on the diabetic exchange list

·                 Calories: 100

·                 Fat 0

·                 Cholesterol 0

·                 Sodium 10mg

·                 Carb:24g

·                 Dietary Fiber 3

·                 Protein 2g

·                 Vitamin A 440%

·                 Vitamin C 41%

·                 Calcium 3%

·                 Iron 2 %

Cooking Sweet Potatoes

·                 For maximum flavor bake the sweet potatoes and then scoop the flesh out rather than peeling and boiling them. The difference is amazing and once you do it that way you will never be happy with canned yams or boiled sweet potatoes again.

·                 To bake a sweet potato clean it, pierce with a fork, and place it in a 400F oven for fifty minutes to an hour.

·                 Unless the potato is organic do not eat the peel. The peels of conventionally grown potatoes (sweet and white) carry a number of chemicals and toxins from pesticide use as well as chemical fertilizers.

·                 The darker the flesh of the potato the more vitamin A it has in it.

·                 Use a stainless steel knife to cut sweet potatoes. Carbon will make it turn dark.

·                 Choose sweet potatoes that are plump, smooth, and clean.

·                 Do not refrigerate raw sweet potatoes.

Bourbon Sweet Potatoes

The alcohol cooks out leaving just an incredible flavor.

·                 5 sweet potatoes

·                 1/4 teaspoon salt

·                 1/4 cup butter

·                 2 eggs

·                 1/2 teaspoon Korintje cinnamon

·                 1/2 cup white sugar

·                 2 tablespoons bourbon

·                 1/4 cup butter, softened

·                 3 tablespoons all-purpose flour

·                 3/4 cup packed light brown sugar

·                 1/2 cup chopped pecans

Bake the sweet potatoes until they are soft, about an hour. Cool and scoop out the flesh.

In a mixer beat the sweet potato, 1/4 cup of butter, cinnamon, and sugar until fluffy. Add the eggs, one at a time beating until smooth. Beat in the bourbon.

Spoon into a buttered casserole dish.

Mix the pecans, butter, brown sugar, and flour until crumbly. Sprinkle over the top of the casserole.

Bake at 350 for 30 to 40 minutes.

Serves 8

Homemade Candied Yams

·                 6 large sweet potatoes

·                 1/2 cup unsalted butter

·                 2 cups light brown sugar

·                 1 teaspoon ground cinnamon

·                 1 teaspoon ground nutmeg

·                 1 tablespoon vanilla extract

·                 Salt to taste

·                 Pepper to taste

Peel the sweet potatoes and slice them.

Melt the butter in a heavy pan and add the potatoes.

Mix in the remaining ingredients except vanilla. Cover and simmer on low for one hour or until potatoes are tender and candied. Stir often to keep them from sticking and burning.

Stir in the vanilla.

Serves 8 to 10

Sweet Potatoes with Marshmallows

·                 5 sweet potatoes

·                 1/2 cup brown sugar

·                 1/2 cup cream

·                 1/4 cup unsalted butter

·                 3 eggs

·                 1 teaspoon salt

·                 1/2 bag of mini marshmallows

Bake the potatoes, scoop out the flesh and mash.

Beat the potatoes and the rest of the ingredients except marshmallows until smooth.

Spoon into a buttered casserole dish and bake at 350 for 30 minutes. Add the marshmallows and bake until the marshmallows melt and turn golden, about 15 minutes. Watch carefully.

Serves 8

Maple Glazed Sweet Potatoes with Raisins

·                 6 sweet potatoes, peeled and cubed

·                 1/4 cup raisins

·                 1/4 cup chopped pecans

·                 1/4 cup unsalted butter, melted

·                 1/2 cup Grade B maple syrup

·                 1/2 cup boiling water

Peel and cube the sweet potatoes and then spread them in a single layer on a 9 by 13 inch pan. Mix in the raisins and chopped nuts.

Mix the water, syrup, and butter int a bowl until butter is melted. Pour over the sweet potato mixture.

Cover with aluminum foil and bake at 400 for 50 minutes to an hour. Let cool slightly before serving.

Serves 8

Chipotle Sweet Potatoes

Sweet and spicy, a nice change from standard sweet potato dishes.

·                 6 sweet potatoes baked

·                 1 tablespoon dried, minced chipotle chiles (Archer Farms has a good one in the spice section)

·                 1/4 cup brown sugar 

·                 3 tablespoons unsalted butter

·                 Salt and pepper to taste

Scoop out the flesh and mash the sweet potatoes. Stir in the remaining ingredients and bake at 350 for 30 minutes, or until heated through.

Serves 8 

Citrus Snow Recipe.

How to make the perfect Citrus Snow. Recipe.

This citrus snow dessert is wonderfully sharp and fresh tasting, it is the perfect thing to serve after a rich meal. The snow looks very impressive piled high in tall sparkling glasses. I like to use martini glasses and decorate the citrus snow with lime zest and an orange twist. This is what I would call an adult dessert, some children do like the tart citrus taste but I’ve found it can be a little bit too tart for most of them. My own children liked this snow with some raspberry syrup poured over it to sweeten it up a bit. To make it even more special try substituting a fluid ounce or two of Cointreau for the water. Gran Marnier works well too.

Citrus snow recipe.

The amounts given here will serve six people if you use glasses or four if you are going to use glass dishes.

Fresh juicy lemons, perfect for making Citrus Snow.

 Ingredients.

1 orange.

1 lime.

1 lemon.

1/2 pint ice cold water.

1 sachet of vegetarian gelatine substitute.

4 oz sugar.

3 egg whites.

1 small orange cut into very thin slices to decorate. Or the zest from the lime and lemon.

Method.

Prepare the vegetarian gelatine substitute using the cold water as per the instructions on the packet, I have found they can all differ slightly. The best vegetarian alternative I’ve found is Agar- Agar which is a seaweed derivative, you can buy it in strips or powder form. Other vegetarian gelatine substitutes to look out for are Guar, Xanthan gum and Carob fruit. Thinly peel the citrus fruit and add this to the gelatine mixture with the sugar. Heat this mixture through over a low heat until the sugar has dissolved, only stir this with a metal spoon and never allow the mixture to boil as this will ruin the flavour. Remove this from the heat and leave to cool for around ten minutes. Squeeze the juice from the citrus fruit, sieve the gelatine mixture through a fine mesh sieve and add it to the fruit juice. Sir well and then put it in the fridge for an hour, stirring occasionally. The mixture should thicken quite well by the end of this hour, if it still looks a bit runny just give it another thirty minutes in the fridge. Remove from the fridge and add the egg whites.

Buy your Agar- Agar from Amazon.

Whisk with an electric beater for at least ten minutes until the mixture is very light and fluffy. There really is no other way to make this snow as you have to use an electric beater, it can’t be done by hand I‘m afraid. Pour into individual serving glasses and refrigerate for at least two hours before serving. Just before you take this dessert to the table decorate with a thin slice of the small orange arranged into a twist on the top. Another good way of serving this snow is to use some hollowed out large lemons. Take a thick slice from the top and a thin slice from the bottom of each one so that they will stand. Fill these lemon shells with the citrus snow mixture and use the slice from the top as a ‘hat’. You can also make this recipe using all lemons, if preferred, but you will need to add a little more sugar to taste.

Of course you don’t need to throw the three left over egg yolks away, if you aren’t going to use them the same day as you are making this snow. You can freeze them in a plastic container for up to six months. Remember to label them clearly with the date that you froze them and use them on the same day as you defrost them.

A List of Common Citrus Fruits

If you find yourself buying and cooking with the same things over and over you may want a list of citrus fruits. A list can introduce you to flavors you never knew existed as well as give you some ideas for substituting one citrus for another.

Citrus fruits have quite a lot in common. They are all acidic and high in levels of vitamin C. This makes them good antioxidant and anti-toxin fruits. They add a little sparkle to most dishes and can keep bananas, apples, and other fruits from going brown when cut

A List of Common Citrus Fruits

Grapefruit

Grapefruit are a tangy citrus fruit that is often eaten as a breakfast course. The flesh is white to red, depending on the variety. The red varieties are sweeter than the white varieties.

Grapefruit can be used in any dish that calls for other citrus.

Kumquats

Kumquats are a small citrus with an edible skin. They are most often eaten whole in salads and side dishes. It is also used in preserves and jellies.

The rind is quite sweet while the flesh is tangy. This offers a unique contrast when eating the fruit.

Lemon

The lemon is one of the most popular items on the list of citrus fruits. It is a small, oval fruit with a bright, tangy flavor. It goes well in beverages, with meats, in baked goods, and is essential with fish dishes. The Meyer lemon is a less acidic type that has gained in popularity in recent years.

Lime

The lime is a green relative of the lemon. It can often be used interchangeably with the lemon in many dishes. The flesh has a bit more sugar than the lemon and the zest carries a floral flavor that adds both complexity and delicacy to any dish it is used in.

Limes are often used in Mexican and South American cooking for their unique flavor. Key Limes are a tiny variety of limes that grows on the Florida Keys. It is available for only a short period of time every year. Although you can use other lime juice in place of Key Limes the finished product will be different.

Minneola

The Minneola is a cross between a grapefruit and a tangerine.

Oranges

Oranges may be one of the most popular citrus fruits of all. Tart and sweet, an orange is a great snack or ingredient any time. Oranges become orange when they get cold. In the warmer climates the orange remains yellowish green.

The best oranges are heavy for their size and have a sweet fragrance. Store them for a week at room temperature, or put them in the refrigerator for longer storage.

Blood oranges are a type of orange that is crimson red on the inside. They are sweet and low in acid compared to other oranges. In the United States blood oranges are grown in Texas and California.

Tangerine

The tangerine is a sweet relative of the orange. Clementines, especially, are valued for their sweet flesh and intense tangerine flavor. Tangerines are exceptionally easy to peel and can be used in any dish where you want a mellow, sweet citrus flavor.

Tangelo

The tangelo is a cross between a tangerine, an orange, and a grapefruit. An Ugli fruit is a type of tangelo.

Any list of citrus fruit is helpful when used to add creativity to your dishes. Try substituting lime for lemon in your favorite lemon bar recipe, or tangerines in your favorite lemon pie.

Citrus fruits will give the most juice if they are juiced at room temperature or even warmed a little in the microwave.

Adding citrus zest to the sugar bowl will give the sugar the same flavor as the zest; a delicious change of pace on everything from cereal to tea.

Citrus fruits are healthy and delicious additions to your menus.n Experiment with them until you know what you like the best.

How to make lemon pickle?

Origins and variation
Lemon pickle or pickled lemons can be prepared from citrus recipes that call for the results to be either hot and sour or somewhat sweeter. One recipe takes 30 days of "marinating."

We have a variety of recipes and limes may be substituted for the lemons. Using limes, I prefer to make my own pickle, because the jarred manufactured type I once purchased was too spicy-hot and bitter to permit the flavors to come through.

The condiment originates in many countries, although India is a primary origin point. This lemon dish and its recipes are also found in Morocco, other parts of Africa, the Middle East, and elsewhere.

Ingredients that may be unfamiliar:

·                 Asafoetida or Hing - This is a powder made from the sum formed by the sap of a giant fennel plant. It can be fund in powdered space form in Asian markets.

·                 Methi seeds - Fennugeek seeds. Use the usual type from your grocery or look for Methi Fennugeek.

·                 Mustard Oil - This is as delicious as Sesame Oil for flavoring, but with a different personality. It offers a lighter spicy taste great for stir-fry, marinades, sauces, chutneys, and drizzlking orver a number of dishes. Try it over your coleslaw and for dipping, like wasabi.

A note on heat

A kind reader wrote in to warn aboutmouth-itching at the taste of higher levels of spice heat, as a possible sign of allergy - to the point of anaphylactic shock.

I have experienced allergic itching andgood-hot-spice itching and see and feel a distinct difference between the two. However, the reader has a point -- I also want to caution gourmans to be careful if they begin to itch after ingesting any food or drink.

I like spices hot enough to make my mouth itch a bit, but this itch/heat is controllable because milk counteracts heat readily. The allergic itching DOES NOT RESPOND TO MILK. If you suffer the latter type, sometimes along with swelling and numbness, get to a hospital ER.

.

Lemon Pickle Without Cooking - Hot and Sour

INGREDIENTS

·                 1.5 Pounds of fresh Meyer lemons, or use limes

·                 1/2 Pound fresh ginger root

·                 1/2 Pound fresh hot red cayenne peppers

·                 1/3 Pound salt

·                 3/4 Cup white sugar

·                 4 tsp ground lovage seeds

·                 1/4 tsp Asafetida or Hing (see above)

INSTRUCTIONS

·                 Wash all of the fruits and vegetables and pat dry.

·                 Peel the ginger, dry it in a warm place for 2 hours, and cut it into thin one-inch pieces.

·                 Cut lemons up into 8 pieces.

·                 Remove stems from peppers and cut into 1/2" pieces. Remove some of the seeds if you want a less-hot dish.

·                 Combine all ingredients in a mixing bowl and then divide them into a couple of canning jars or bottles and lid tightly.

·                 Place the jars in a sunny window for 2 - 3 days, remove from window sil and keep in a cool dry place. Use within 6 momths to a year.

Lemon Pickle in Mustard Oil

INGREDIENTS

·                 2 Pounds of fresh Lemons - washed and dried.

·                 1/2 Cup salt

·                 1.5 Cups mustard oil (see first section above) 

·                 2 large pieces of Asafoetida or 2 Tbsp powdered

·                 4 tsp crushed red chilli pepper or just use chili powder 

·                 2 Tbsp mustard seeds

·                 1/2 Pound fresh ginger - wash, dry, peel and cut into 1" pieces

·                 1/4 cup Whole fresh red chillies

·                 3 Tbsp Methi seeds (see above) 

·                 1 Cup lemon juice

·                 1 Tbsp salt

INSTRUCTIONS

·                 Cut each lemon lengthwise into four pieces.

·                 Coat the interior and exterior of the lemon pieces with salt and set aside until slihtly soft. 

·                 Lightly heat the oil in a pot until it begins to smoke and remove it from the stove top. QUICKLY add asafoetida and when it swells, crush it with a spoon. Add chili powder and stir until bright red; than add mustard seeds and stir about 30 seconds until fragrant. 

·                 Add the fried spices, ginger, and whole red peppers to the lemons and cook over moderate heat until slightly soft, stiring constantly.

·                 Add 1 Tbsp salt, methi seeds, and lemon juice; stir and heat over moderate heat for 5 minutes. If pot begins to smoke, lower heat. Remove from stove top.

·                 Pour the lemon pickles into clean jars and lid tightly. Set aside. You can use this dish immediately after it cools.

Lemon pickle with star anise. Add a few star anise to the oil recipe with the ginger step. For the uncooked version,add a few star anise and let set to combine flavors.

Sweet Lemon Pickle

INGREDIENTS

·                 1 Pound fresh lemons - This will be 4 or more lemons.

·                 1/2 tsp turmeric

·                 1/4 Cup brown sugar

·                 2 tsp salt

·                 1 tsp garam masala or 1 tsp chilli powder

·                 Curry powder, to taste - for an East Asian flavor, use Chinese 5 Spice instead.

INSTRUCTIONS

·                 Wash and chop the lemons with the full peels into small pieces, discarding seeds, but catching all the juice.

·                 In a bowl, mix ;emons and all the other ingredients.

·                 Pour the pickle mix into glass pickle or canning jars and store in a warm place a few days to meld flavors.

Sesame Oil Lemon Pickle

This is one recipe I truly enjoy, because I like the flavor and aroma of sesame oil.

INGREDIENTS

·                 6 whole lemons, washed and dried

·                 Hot water to cover lemons in a pot

·                 1.5 Cup salt

·                 1 tsp turmeric

·                 2 tsp Fenugeek seeds

·                 3 Tbsp chili powder

·                 1 tsp Hing

·                 3/4 Cup Sesame oil

INSTRUCTIONS

·                 In a pot, bring the water to the boil and remove from heat.

·                 Soak lemons in hot water 15 minutes. Drain and pat lemons dry; cut lengthwise into quarters and place on a plate.

·                 Combine all remaining ingredients in the lemon pot and heat to just beginning to smoke. Remove from heat and stir for 3 minutes.

·                 Place lemons into the pot, return to heat and stir for 3 minutes.

·                 Pour pickle mix into clean jars and lid tightly. Allow to sit overnight and enjoy.  

1/2 Gallon Marinated Lemon Pickle

INGREDIENTS

·                 2 Pounds of fresh thin-skinned lemons

·                 1 Pound sugar

·                 l tsp asafoetida

·                 4 tsp crushed red chili pepper or 1 Tbsp chilk powder 

·                 2 tsp tumeric and 3/4 Cup table salt mixed together well in a small bowl

INSTRUCTIONS

·                 Lengthwise, cut lemons half through and leave halves attached.

·                 Use salt and turmeric to coat the insides and stuff these half-cut lemons, then place them into a 1/2 gallon clean pickle jar, lid it tightly, and set aside for 30 days.

·                 Open the jar after 30 days and drain water into a bowl.

·                 Cut the marinated lemons completely in half and each half in half (4 sections each); then put them back into the jar.

·                 Into the lemon-water mix the asafoetida, red chili pepper, and sugar; then pour all of this over the lemons in the jar and lid it tightly again.

The pickle may be served the next day, but it is able to be kept in the jar for 2 years of tightly lidded. Otherwise, it can mold.