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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Colcannon


main dish, vegetarian, crockpot

1 lb potatoes, sliced
2 medium parsnips,peeled and sliced
2 medium leeks
1 cup potato or soy milk
1 lb kale or cabbage
1/2 teaspoon mace (optional)
2 single garlic cloves, minced
1 dash salt
1 dash pepper
2 tablespoon margarine (soy)
1 bunch parsley

Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.