Best 4 Individual Potato Pudding Once A Month Cooking Recipes
Indulge in the delectable Individual Potato Pudding, a classic and comforting dish that has stood the test of time. Originating in the heart of Europe, this culinary delight has captivated taste buds for centuries. The base of this dish is a creamy and flavorful potato mixture, often enhanced with aromatic herbs, savory seasonings, and a touch of nutmeg. This versatile dish can be customized to your liking, with the option to add shredded cheese, diced vegetables, or even cooked meats for a hearty twist. Whether you prefer a vegetarian version or one packed with protein, the Individual Potato Pudding offers endless possibilities to satisfy your cravings. Accompanying this main recipe are two additional variations that take this dish to new heights. The Cheesy Potato Pudding adds a gooey mozzarella and sharp cheddar cheese blend, creating a rich and indulgent experience. And for those seeking a lighter option, the Light and Fluffy Potato Pudding incorporates whipped egg whites, resulting in a soufflé-like texture. With these three recipes, you'll have a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner.
Check out the recipes below so you can choose the best recipe for yourself!
PERSIMMON-SWEET POTATO PUDDING
I never liked Persimmon pudding until I ate my mil. I used wild persimmons for years but the Japanese ones are larger and easier. Just be sure to use paper towels for cleanup as the persimmons will turn everything black.
Provided by fppjames
Categories Dessert
Time 1h
Yield 2 PANS, 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
- Makes 2 6 1/2 by 10 or one large pan.
- To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.
CHICKEN & DRESSING (ONCE A MONTH COOKING)
When you've cooked ahead, you have not only ensured a month's worth of healthy meals for your family, you are also ready for guests, you have a meal on hand to share with a shut-in, and if you become ill or there is a family crisis - well, at least dinner's ready!
Provided by TishT
Categories One Dish Meal
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large pot.
- Sauté onion and celery.
- In large, separate bowl, pour eggs and milk over bread cubes and toss until completely moistened.
- Add this to celery and onion and fry until lightly browned.
- Add chicken.
- Freeze in ziploc bags.
- Freeze broth in glass jars, plastic containers, or ziploc bags.
- To serve, thaw.
- Pour mixture into large, heavy pot.
- Pour half of broth over top.
- Heat over medium heat until hot all the way through, adding more of the broth as mixture becomes dry.
Nutrition Facts : Calories 268.5, Fat 15.4, SaturatedFat 7.9, Cholesterol 108.4, Sodium 394.2, Carbohydrate 17.8, Fiber 2.4, Sugar 2.4, Protein 15.7
P.E.I. POTATO PUDDING
Prince Edward Island, Canada's tiniest province, is famous for its potatoes. This is an old fashioned dish; the recipe is from a Mme. Benoit cookbook, and she gives credit to "Dolly", her hostess in Summerside, PEI.
Provided by Lennie
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F; generously butter a medium-sized casserole dish and set aside.
- In a mixing bowl, combine potatoes, onions, carrots, salt, pepper and savory; stir in the cream.
- Place in prepared casserole dish and dot top with butter.
- Bake, covered, for 45 minutes; uncover and bake for an additional 15 minutes or until a golden crust has formed.
CINNAMON BEAR CLAWS (ONCE A MONTH COOKING)
Pull these from the freezer for a yummy breakfast. Think ahead the night before for a quick warm roll directly from the over--the smell is sure to wake up the family and get them to the table!
Provided by TishT
Categories Breads
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- On a lightly floured pastry cloth or floured board, roll dough to an 18x9-inch rectangle.
- Brush with half of butter, then sprinkle generously with cinnamon sugar mixture, leaving a 1/4-inch edge all around. Combine nuts, raisins and peel.
- Sprinkle evenly over sugared surface.
- From longer side, fold one third of dough over.
- Then bring opposite side over this, to make a three layer strip 18x3-inches.
- Pinch together, to seal. With a sharp knife, cut strip crosswise into 6 sections.
- On folded side of each, make 3 1-inch cuts, evenly spaced TO FREEZE: Arrange on tray.
- Separate "claws" slightly.
- Brush tops with rest of butter. Wrap tray with foil; seal, label and freeze TO BAKE: Line a cookie sheet with brown paper.
- Arrange "claws" 2 inches apart on ungreased brown paper.
- Let rise in warm place until double in bulk about 1- 1 1/4 hour. Meanwhile preheat the oven to 375°F.
- Mix the ingredients for the sugar glaze together in a small bowl.
- Bake 15-20 minutes or until golden brown.
- Let cool slightly on wire rack.
- Drizzle glaze over warm rolls.
- Note: You can serve these in the morning for breakfast by pulling them out of the freezer the night before and let them thaw in the refrigerator overnight on a brown paper lined sheet.
Tips:
- Choose the right potatoes: Yukon Gold or russet potatoes are the best choices for this recipe, as they hold their shape well and have a creamy texture.
- Don't overcook the potatoes: The potatoes should be cooked until they are tender but still hold their shape. Overcooking will make them mushy.
- Use a good quality cheese: The cheese is one of the main ingredients in this recipe, so it's important to use a good quality cheese that melts well.
- Season the pudding well: Don't be afraid to season the pudding with salt and pepper. This will help to bring out the flavor of the potatoes and cheese.
- Top the pudding with breadcrumbs: The breadcrumbs add a nice crunchy texture to the top of the pudding.
Conclusion:
Individual potato pudding is a delicious and versatile dish that can be served as a main course or a side dish. It's also a great way to use up leftover mashed potatoes. With its creamy texture and cheesy flavor, this pudding is sure to be a hit with everyone who tries it.
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