Garlic Spiced Potatoes

Garlic Spiced Potatoes

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Garlic Spiced Potatoes

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Garlic Bread

Oregano Basil & Tomato

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INGREDIENTS

2 pounds potatoes, peeled
2 tbsp butter
2 tsp ‘The Gourmet Collection’ Garlic Bread Spice Blend
2 tsp ‘The Gourmet Collection’ Oregano, Basil & Tomato Spice Blend

DIRECTIONS

  1. Parboil the potatoes till soft and then slice.
  2. Melt butter in a large skillet on medium heat.
  3. Stir in the potatoes, Garlic Bread spice and Oregano, Basil & Tomato spice.
  4. Cook for about 12 minutes or until potatoes have browned, stirring occasionally.

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Roasted vegetables

Roasted vegetables

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Roasted vegetables

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Rating: 2.71
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Roast Vegetables & Fries

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INGREDIENTS

4 medium carrots, peeled and sliced
2 large parsnips
1 medium head cauliflower
1 small butternut squash
1-pound brussels’ sprouts
½ cup olive oil
1tbsp “Roast vegetables & fries” spice blend
10 sage leaves
5 thyme sprigs
2 rosemary sprigs
Salt and ground pepper

DIRECTIONS

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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Homemade potato chips

Homemade potato chips

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Homemade potato chips

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Chicken Salt

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INGREDIENTS

3 medium Yukon Gold potatoes
Vegetable oil, for deep-frying
1 tablespoon chicken salt

DIRECTIONS

  1. Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes.
  2. Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside.
  3. In an electric skillet, heat 1-1/2 in. of oil to 375°. Fry potatoes in batches for 3-4 minutes or until golden brown, stirring frequently.
  4. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container. Yield: 8-1/2 cups.

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Tomato cream sauce

Tomato cream sauce

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Tomato cream sauce

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Oregano Basil & Tomato

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INGREDIENTS

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 can diced tomatoes
1tablespoon “The Gourmet Collection" Oregano, basil & tomato blend
¾ teaspoon white sugar
¼ teaspoon salt
1/8 teaspoon ground black pepper
½ cup heavy cream
1 tablespoon butter

DIRECTIONS

  1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper.
  2. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates.
  3. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

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