perfect baked potatoes atk

1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.
2. Remove potatoes from oven and brush tops and sides with olive oil. Return potatoes to oven and continue to bake for 10 minutes.
3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Immediately butter the potato generously. Season with salt and pepper to taste.  Add-ins can be used here or passed at table.  Serve immediately.

welsh rarebit stuffed potatoes from the splendid table.com

  • 4 large baking potatoes, scrubbed clean and dried thoroughly
  • 1 tbsp sunflower oil
  • 4 tbsp vegan cream cheese
  • 2 tsp English mustard
  • small bunch of chives, finely chopped
  • few drops of vegan Worcestershire sauce
  • generous pinch of sea salt and black pepper

Preheat the oven to 400°F

Pierce the potatoes with a fork a few times, then rub in the sunflower oil. Wrap each potato in foil, then bake in the oven for 1 ½ hours until softened.

Remove from the oven and carefully fold back the foil. Halve each potato and leave until cool enough to handle. Carefully scoop out the potato flesh from each half into a bowl, leaving about 1/4in remaining near the skin.

Mash the potato in the bowl, along with the vegan cream cheese and mustard. Stir in the chives, then load each potato skin with the filling. Place the filled halves in a roasting tin lined with baking parchment and return to the oven to bake for 20 minutes until golden on the top.

Remove from the oven and dash over the Worcestershire sauce. Season with sea salt and black pepper, garnish with a few extra chopped chives, and chive flowers when in season, if you like, and serve hot.

corn casserole, ginny gary

2 eggs
1 can creamed corn
1 can Mexicorn corn
¼ cup butter
Small onion, diced
1 cup sour cream
½ lb sharp cheddar cheese, grated
¾ cup Jiffy Corn Mix

Beat eggs.  Add the cans of corn.  Melt and add the butter.  Add the onion and sour cream and two thirds of the cheese.  Stir in the Jiffy corn mix. Put in greased

casserole dish and spread the rest of the cheese on top.  Bake 350 degrees for an hour to an hour plus 10 minutes.

farmhouse apple slaw from taste of home

  • 4 cups shredded cabbage
  • 1 large apple, chopped
  • 3/4 cup raisins
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

Test Kitchen tipsIf you’re in a rush, use prepared coleslaw mix.The apple and raisins add a natural sweetness, so there’s only a small amount of added sugar.

Ina Garten’s Parmesan-Roasted Broccoli

  • 4 lbs broccoli (note: if you like to slice and roast the stalks too, you won’t need to buy quite as much)
  • garlic cloves, peeled and thinly sliced
  • 1 splash good olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp  freshly ground black pepper
  • 2 tsp  grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 3 tbsp  pine nuts, toasted
  • 1/3 c  freshly grated Parmesan cheese
  • 2 tbsp  julienned fresh basil leaves (about 12 leaves)
  1. Heat the oven to 425° F.
  2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets discarding the rest of the stalks Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  3. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Yakitori Brussels Sprouts by José Andrés’


Tare sauce:

  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup sake
  • ¼ cup water
  • 2 Tbsp finely chopped onion
  • 4 tsp sugar
  • 2 garlic cloves
  • 1 (½-inch) piece ginger, thinly sliced

Brussels sprouts:

  • 1 lb Brussels sprouts, trimmed and halved
  • 1½ Tbsp canola oil
  • ½ tsp kosher salt
  • Furikake (Japanese rice seasoning)
  • Chopped cilantro
  1. To prepare sauce: In a small saucepan over medium-high, combine first 8 ingredients. Bring a boil; cook 20-25 minutes or until reduced by half and thick enough to coat back of a spoon. Remove from heat; discard garlic and ginger.
  2. Soak 6-8 wooden skewers. Preheat grill or grill pan.
  3. Soak sprouts in a bowl of water 5 minutes. Drain; toss with oil and salt. Arrange on skewers with cut sides all facing same direction. Place cut side down on grill; cook 3-4 minutes (on grill), 7-8 minutes (in grill pan), or until charred, basting with sauce after first minute. Turn and grill 2 minutes or until cooked through. Transfer to a platter; slather with sauce. Sprinkle generously with furikake and cilantro; serve hot.

Hard Boiled Eggs instant pot from thisolegal.com


12 large Eggs
Steamer Basket
1 cup Fresh Water

Place one cup of water into the Pressure Cooker cooking pot.
Place basket of eggs into Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 2 minutes.
“When Beep sounds, allow a Natural Pressure Release.
15 minutes is good.  If you plan to be away longer, drop the cook time to 1 minute.
Peel eggs now or place in the refrigerator for later use.

Baby Bok Choy With Oyster Sauce from cooking.nytimes.com

  • 1 tablespoon soy sauce
  • 3 ½ tablespoons oyster sauce
  • Pinch of sugar
  • 2 tablespoons rice vinegar (do not use seasoned rice vinegar)
  • 1 tablespoon neutral oil
  • 1 tablespoon finely minced garlic
    1/2 tsp garlic/ginger paste
  • 4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed and cut in half
  1. Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
  2. Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic and garlic/ginger paste, then bok choy, and stir-fry for 2 minutes. Add reserved sauce over the greens to the skillet or wok, then cover it and allow to cook for 3 to6 minutes more, until bok choy has softened nicely at its base.

Savory Crispy Potato Upside Down Cake

  • 3 medium baking potatoes
  • 1/2 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cooking oil
  • 1 clove garlic, minced
  • Rinse and peel potatoes. Slice thinly (we used a mandolin set to 1/8-inch thickness) and soak slices in cold water to remove excess starch.
  • Melt butter in a large skillet over low heat and sauté garlic for 1-2 minutes, or until fragrant.
  • Remove potatoes from water and pat dry with a paper towel.
  • Place dry potatoes in a large bowl and pour 3/4 garlic butter over them, reserving the rest for later use. Season generously with salt and pepper and toss until everything is evenly coated.
  • Add oil to the skillet and heat until it’s shimmering and ripply. Remove pan from heat and add potatoes in a spiral formation; the potatoes on the bottom of the skillet will be the top of the “cake.” Once all the slices are in the pan, press it flat like a cake.
  • Place pan over low heat and cover with a lid for 15 minutes, adding the remaining butter and loosening the edges as the cake cooks. Wipe away moisture that collects on the lid occasionally so the potatoes get crispy as they cook.
  • Lift edges of cake and check that it is browned; potatoes should be fork tender. Invert cake onto a large plate.
  • Add more oil to the pan if necessary to keep the cake from sticking. Slide the cake back into the pan with the unbrowned potatoes on the bottom, and cook an additional 15 minutes until golden brown.
  • Cut cake into wedges and serve hot.