misplaced-in-az
Well-known member
made so much there is no way three people can eat it all. My question is: Can I freeze the leftovers? Next time I will cut the recipe in half. TIA
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I made Richard in Cincy's Killer potatoes for dinner tonight, but it (m)
- Thread starter misplaced-in-az
- Start date
misplaced-in-az
Well-known member
The recipe I was referring to is the Russian Potates with Carmelized Onions. (m)
My question is still: Can I freeze the leftovers?? TIA
My question is still: Can I freeze the leftovers?? TIA
here's the recipe.
Russian Potato Casserole With Carmelized Onions
Recipe By : Richard from cincy
Serving Size : 8 Preparation Time :0:00
6 large sweet onions diced or sliced thinly
5 tbls. butter
4 tbls. olive oil
1 tbls. sugar
4 lbs. russet potatoes
chicken stock
1 stick butter not margarine
1 cup heavy whipping cream
1 cup sour cream
4 eggs beaten to blend
1 tsp. dried dill weed
2 cups sour cream
Melt the butter in a large skillet or dutch
oven. Add the oil and heat. Add the onions,
stir to coat and reduce the heat to low.
Cook the onions, stirring occasionally, until
they turn a deep brown color. Sprinkle with
the sugar and continue cooking for a few more
minutes, stirring. The onions will take
about an hour. Meanwhile, boil the potatoes in
enough chicken stock to cover. (Cook until
slightly overdone for the best effect.)
Drain the potatoes completely, reserving the
chicken stock. Mash the potatoes. Add the
butter, cut into pieces to melt. Stir the
beaten eggs into the 1 cup of sour cream.
Add this to the hot potatoes, stirring in
quickly to distribute the egg evenly as it
cooks in the hot potatoes. Stir in the cream
and the dill weed. Add enough of the
reserved stock to make a very loose mashed
potato consistency. You do not want them to
be stiff because they will dry out in the
oven. Grease a casserole dish with butter and
add half the potatoes. Spread the caramelized
onions in an even layer over the potatoes.
Carefully cover the onions with the rest of
the potatoes, sealing them in. Finally,
Cover the top with a layer of the 2 cups of
sour cream .Bake at 350F for 30-35 minutes, or
until the top is lightly browned.
Russian Potato Casserole With Carmelized Onions
Recipe By : Richard from cincy
Serving Size : 8 Preparation Time :0:00
6 large sweet onions diced or sliced thinly
5 tbls. butter
4 tbls. olive oil
1 tbls. sugar
4 lbs. russet potatoes
chicken stock
1 stick butter not margarine
1 cup heavy whipping cream
1 cup sour cream
4 eggs beaten to blend
1 tsp. dried dill weed
2 cups sour cream
Melt the butter in a large skillet or dutch
oven. Add the oil and heat. Add the onions,
stir to coat and reduce the heat to low.
Cook the onions, stirring occasionally, until
they turn a deep brown color. Sprinkle with
the sugar and continue cooking for a few more
minutes, stirring. The onions will take
about an hour. Meanwhile, boil the potatoes in
enough chicken stock to cover. (Cook until
slightly overdone for the best effect.)
Drain the potatoes completely, reserving the
chicken stock. Mash the potatoes. Add the
butter, cut into pieces to melt. Stir the
beaten eggs into the 1 cup of sour cream.
Add this to the hot potatoes, stirring in
quickly to distribute the egg evenly as it
cooks in the hot potatoes. Stir in the cream
and the dill weed. Add enough of the
reserved stock to make a very loose mashed
potato consistency. You do not want them to
be stiff because they will dry out in the
oven. Grease a casserole dish with butter and
add half the potatoes. Spread the caramelized
onions in an even layer over the potatoes.
Carefully cover the onions with the rest of
the potatoes, sealing them in. Finally,
Cover the top with a layer of the 2 cups of
sour cream .Bake at 350F for 30-35 minutes, or
until the top is lightly browned.
richard-in-cincy
Well-known member
Sure, why not. I've never done it since
there's never been any leftovers when I've made them. Try dividing into 1 meal-sized portions so that you don't have to heat up the whole batch and then have leftovers again. Glad you enjoyed.
there's never been any leftovers when I've made them. Try dividing into 1 meal-sized portions so that you don't have to heat up the whole batch and then have leftovers again. Glad you enjoyed.
Too Funny!! I thought you were referring to Moyns rec: Killer Tomatoes (m)
These are wonderful!
----
Moyn's post from Gails
Killer Tomatoes : Outrageously delicious: Recipe
5 med firm, ripe tomatoes
Pepper
3 tbs butter (Margarine)
3 garlic cloves, minced (To taste)
1/4 cup minced onion
1 10 oz pkg frozen spinach, thawed
2 1/2 tbs sour cream
1 3 oz pkg cream cheese, softened
1 cup shredded mozzarella
1/2 cup grated Parmesan (I use Romano or
Asiago)
1 tsp chopped fresh basil (I like more!)
1/2 cup dry bread crumbs, + more,for topping
Cuts tops off tomatoes. Using tsp, carefully
remove, and reserve the pulp. Force pulp
thru strainer, rendering at least 1/2 cup of
juice. Lightly sprinkle pepper inside the
tomato shells; invert on paper towels, and
let drain. Over low heat, melt 2tbsp of
butter in akillet. Add the garlic & onion &
saute until soft, (about 5 min) Set aside.
Drain thawed spinach , VERY Well.
Combine spinach, sour cream, cream cheese
mozzarella, Parmesan, basil, & 1/2 cup of the
bread crumbs in food processor; blend
thoroughly. If mixture appears too thin,
gradually add more bread crumbs, if it's too
thick, add more tomato juice.. Refrigerate
30 minutes.
Meanwhile, preheat oven to 350. Scoop the
filling mix into the tomato shells. Do not
overpack. Top with more bread crumbs and dot
with bits of the remaining butter. Place in
lightly greased baking dish & bake for 20 -
30 minutes. Makes 5 servings
This is a wonderful accompaniment for steaks
or chops on the grill. It also makes a
lovely luncheon main dish... with a crisp
green salad & some freshly baked bread.
Enjoy!
These are wonderful!
----
Moyn's post from Gails
Killer Tomatoes : Outrageously delicious: Recipe
5 med firm, ripe tomatoes
Pepper
3 tbs butter (Margarine)
3 garlic cloves, minced (To taste)
1/4 cup minced onion
1 10 oz pkg frozen spinach, thawed
2 1/2 tbs sour cream
1 3 oz pkg cream cheese, softened
1 cup shredded mozzarella
1/2 cup grated Parmesan (I use Romano or
Asiago)
1 tsp chopped fresh basil (I like more!)
1/2 cup dry bread crumbs, + more,for topping
Cuts tops off tomatoes. Using tsp, carefully
remove, and reserve the pulp. Force pulp
thru strainer, rendering at least 1/2 cup of
juice. Lightly sprinkle pepper inside the
tomato shells; invert on paper towels, and
let drain. Over low heat, melt 2tbsp of
butter in akillet. Add the garlic & onion &
saute until soft, (about 5 min) Set aside.
Drain thawed spinach , VERY Well.
Combine spinach, sour cream, cream cheese
mozzarella, Parmesan, basil, & 1/2 cup of the
bread crumbs in food processor; blend
thoroughly. If mixture appears too thin,
gradually add more bread crumbs, if it's too
thick, add more tomato juice.. Refrigerate
30 minutes.
Meanwhile, preheat oven to 350. Scoop the
filling mix into the tomato shells. Do not
overpack. Top with more bread crumbs and dot
with bits of the remaining butter. Place in
lightly greased baking dish & bake for 20 -
30 minutes. Makes 5 servings
This is a wonderful accompaniment for steaks
or chops on the grill. It also makes a
lovely luncheon main dish... with a crisp
green salad & some freshly baked bread.
Enjoy!
misplaced-in-az
Well-known member
Thanks Richard. Just got a chance to log on again and saw your reply. (m)
I'll give it a try and let you know the results after I use them again. We did make a good "dent"
in what I made, but for just three people, it is alot. Thanks again.
I'll give it a try and let you know the results after I use them again. We did make a good "dent"
in what I made, but for just three people, it is alot. Thanks again.
richard-in-cincy
Well-known member
Yes, it is a lot for 3. I usually make those for large dinners/holidays.