WHERE DO YOU BUY POTATO STARCH RECIPES

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LOADED BAKED POTATO SOUP – INSTANT POT RECIPES



Loaded Baked Potato Soup – Instant Pot Recipes image

This creamy soup is ready in less time than it takes to bake a potato. Easy, cheesy, beautiful.

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

2 tbsp butter
1 large onion (chopped)
2 garlic cloves (minced)
1 tsp fresh thyme leaves (chopped)
6 large russet potatoes (peeled and diced)
4 cup low-sodium chicken broth
1 cup whole milk (plus 2 tablespoons, divided)
2 tbsp cornstarch
1/2 cup heavy cream
kosher salt
freshly ground black pepper
shredded cheddar (for serving)
Chopped cooked bacon (for serving)
Freshly chopped chives (for serving)

Steps:

  • Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
  • Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
  • In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
  • Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
  • Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.

POTATO WAFFLE SANDWICHES WITH HERBED TOFU CREAM - FORKS ...



Potato Waffle Sandwiches with Herbed Tofu Cream - Forks ... image

In this inventive twist on breakfast for dinner, a seasoned mix of shredded potatoes and rice flour transforms into tender-crisp waffles that are used as the base for sandwiches packed full of fresh veggies. The Herbed Tofu Cream spread comes together quickly in a food processor and adds a delicious zesty flavor that will have you licking your fingers after the last bite.  Tip: If you want to shorten your shopping list for the Herbed Tofu Cream, omit the fresh thyme, oregano, and sage and use an additional 2 tablespoons each of scallions and chives.

Provided by FORKSOVERKNIVES.COM

Total Time 30 minutes

Prep Time 20 minutes

Number Of Ingredients 20

1 12 oz. package soft silken tofu
½ cup chopped scallions
¼ cup fresh chives
¼ cup fresh parsley
5 tablespoons lemon juice
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh sage
2 small cloves garlic, minced
2 pounds Yukon gold potatoes, coarsely grated (8 cups)
½ cup whole wheat bread crumbs
½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
¼ cup brown rice flour
¼ cup flaxseed meal
1 teaspoon regular or sodium-free baking powder
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 large tomato, thinly sliced
4 to 8 leaves romaine lettuce
Hot sauce (optional)

Steps:

  • For Herbed Tofu Cream, in a food processor combine tofu, scallions, chives, parsley, 3 tablespoons of the lemon juice, thyme, oregano, sage, and garlic. Process until smooth. Season to taste with sea salt and freshly ground black pepper. Set aside.
  • Preheat waffle maker according to manufacturer’s directions, using medium setting if available.
  • Place grated potatoes in a fine-mesh sieve; rinse with cold water. Drain well. Return potatoes to the bowl. Add the next seven ingredients (through pepper) and the remaining 2 Tbsp. lemon juice. Mix well.
  • To bake waffles, spoon ½ cup of the potato mixture into the waffle maker, spreading to 4 inches in diameter. Close lid; bake for 6 minutes. If the lid lifts easily after 6 minutes, the waffle is ready. If not, cook 30 seconds more. Using a wooden chopstick or silicone spatula, remove the waffle and place on a wire rack. (If desired, place in a 250°F oven to keep warm.) Repeat with the remaining potato mixture.
  • Spread Herbed Tofu Cream on four of the waffles. Top with sliced tomato, romaine, hot sauce (if desired), and the remaining four waffles.

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  • 1. Pre-heat oven to 450°F. Wash and dry potatoes. 2. With a fork or sharp knife, pierce each potato 2 or 3 times. 3. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 4. Place on a cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork. 5. Wash and dry potatoes. 6. With a fork or sharp knife, pierce each potato 2 or 3 times. 7. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 8. Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato. 9. Cook on HIGH for 15 to 20 minutes or until tender when pierced with a fork, turning once during cooking and removing any that are done after 15 minutes. 10. Let potatoes stand for 5 to 10 minutes before serving. 11. Heat air fryer to 400°F.  12. Wash and dry potatoes, making sure that skin is really dry.  13. With a fork or sharp knife, pierce each potato 2 or 3 times. 14. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 15. Air fry for 30-40 minutes until tender when pierced with a fork or internal temperature reaches 210°. Time will depend on your appliance, the size of your potatoes and how many you are cooking at once.  16. Place 1 cup water in the bottom of an Instant pot or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack). 17. Wash and dry potatoes. 18. With a fork or sharp knife, pierce each potato 2 or 3 times. 19. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 20. Place the potatoes in the steamer basket and set pressure cook setting to high. Pressure cook on high for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. 21. Let pressure release naturally for best results. 22. Optional: To crisp the skin, place potatoes directly on the rack in a hot oven, convection oven or toaster oven for a few minutes. 23. Notes: Make sure potatoes do not touch the water or they will get mushy instead of fluffy. Do not attempt to make this without water – pressure cookers need liquid to get pressurized.
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In this inventive twist on breakfast for dinner, a seasoned mix of shredded potatoes and rice flour transforms into tender-crisp waffles that are used as the base for sandwiches packed full of fresh veggies. The Herbed Tofu Cream spread comes together quickly in a food processor and adds a delicious zesty flavor that will have you licking your fingers after the last bite.  Tip: If you want to shorten your shopping list for the Herbed Tofu Cream, omit the fresh thyme, oregano, and sage and use an additional 2 tablespoons each of scallions and chives.
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