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Thread: Warfront Suggestions

  1. #1
    Ascendant Kronos v's Avatar
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    Feb 2011
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    Default Warfront Suggestions

    Classic potato salad

    600g nicola potatoes, unpeeled
    2 middle bacon rashers, rind removed, chopped
    1 medium brown onion, finely chopped
    2 hard-boiled eggs, chopped (see note)
    1/2 cup whole-egg mayonnaise
    1 tablespoon cider vinegar
    2 gherkins, finely chopped
    3 green onions, thinly sliced

    Step 1
    Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool. Peel and chop.

    Step 2
    Meanwhile, heat a large nonstick frying pan over high heat. Add bacon and brown onion. Cook for 2 to 3 minutes or until onion has softened. Transfer to a large bowl. Add potato and egg. Combine mayonnaise and vinegar in a bowl. Add to potato mixture. Season with salt and pepper. Toss to combine.

    Step 3
    Serve topped with gherkins and green onion. Serve. To hard-boil eggs, place in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 7 minutes. Place under cold water for 1 minute. Set aside to cool before peeling.

    Potato & spinach frittata

    400g coliban (washed) potatoes, peeled, cut into 3cm pieces
    1 tablespoon olive oil
    80g baby spinach leaves
    4 eggs
    2 egg whites
    1 garlic clove, crushed
    Salt & freshly ground black pepper
    Step 1
    Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain well.

    Step 2
    Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the potato and cook, stirring occasionally, for 5-6 minutes or until golden. Reduce heat to medium. Add the baby spinach leaves and cook, stirring occasionally, for 2 minutes or until spinach wilts.

    Step 3
    Preheat grill on high. Whisk together the eggs, egg whites and garlic in a medium jug. Season with salt and pepper.

    Step 4
    Pour the egg mixture into the pan. Cook for 4-5 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for 3-4 minutes or until golden brown and just set. Cut into wedges to serve.

    Cheesy potato bake

    60g butter
    1/4 cup plain flour
    2 1/3 cups milk
    2 cups grated tasty cheese
    1.2kg Sebago potatoes, peeled, thinly sliced

    Step 1
    Preheat oven to 180C. Grease a 6cm deep, 24cm square baking dish.

    Step 2
    Melt butter in a heavy-based saucepan over medium heat. Add flour. Cook, stirring constantly, for 2 minutes, or until bubbly. Remove from heat. Slowly add milk, stirring constantly until well combined. Return to heat. Cook, stirring, until sauce comes to the boil.

    Step 3
    Add 1 1/2 cups of cheese. Stir to combine.

    Step 4
    Arrange one-third of potatoes, overlapping slightly, over base of baking dish. Sprinkle with salt and pepper. Spoon one-third of the cheese sauce over potatoes. Repeat twice. Sprinkle with remaining cheese. Bake for 1 hour, or until potatoes are tender and top is golden. If top begins to brown too much, cover with foil

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  2. #2
    Rift Disciple Colibri's Avatar
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    Mar 2015
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    Default

    I really don't like the texture of onions. Would onion powder work in this?

  3. #3
    Soulwalker Zippy the turtle's Avatar
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    Jan 2014
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    Default

    This is one of my favorite ways of dealing with potatoes. And, for the previous poster, you may omit the onion or use onion powder.


    Savory Grilled Potatoes

    Ingredients:

    1/4 cup mayonnaise

    1 tablespoon grated Parmesan cheese

    1 garlic clove, minced

    1/2 teaspoon minced fresh parsley

    1/4 teaspoon salt

    1/4 teaspoon paprika

    1/4 teaspoon pepper

    2 medium baking potatoes, cut into 1/4 inch slices

    1 small onion, sliced and separated into rings

    2 tablespoons butter


    Directions:

    1. In a large bowl, combine the first seven ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once.
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