Big Daddy Potato Dish Recipes

BIG DADDY'S GRILLED BLUE CHEESE-AND-BACON POTATO SALAD

Steps:

• Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
• Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
• Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.
• *Balsamic vinegar may be substituted but will darken the color of the dressing.

BIG DADDY'S SEASONED SWEET POTATO PUREE

Steps:

• In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil.
• Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
• Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside.
• Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve.

BIG DADDY'S GRILLED BLUE CHEESE-AND-BACON POTATO SALAD RECIPE - (3.9/5)

Steps:

• Preparation 1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet. 2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes. 3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon. *Balsamic vinegar may be substituted but will darken the color of the dressing.

BIG DADDY'S GARLIC-CHEESE MASHED POTATOES

Steps:

• Wash red potatoes well, as you will leave the skin on. Quarter the potatoes and cover with water. Boil until fork tender. Drain the water, and place potatoes back into pan.
• In a saucepan, heat heavy cream, butter and garlic. Bring to a light simmer then turn off the heat and add to the potatoes.
• Mash potatoes, and add salt & pepper to taste.
• Add the cheese and mix.

BIG DADDY'S MINI SWEET POTATO PIES

Steps:

• Preheat the oven to 375 degrees F.
• Put the pre-made mini shells inside a greased 24-count mini muffin pan.
• In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce.
• Beat with a hand-held electric mixer until well combined.
• Dollop 2 to 3 tablespoons of the pie mixture into each shell.
• Bake until the custard sets, about 25 minutes.
• Remove from the oven and set aside to cool.
• For the Whipped Cinnamon Cream Cheese:.
• Add the cream cheese, cream, sugar and cinnamon to a large bowl.
• Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency.
• Transfer the mixture to a disposable pastry bag with a star tip.
• Pipe a small amount of whipped cream cheese on each mini sweet potato pie.
• Arrange on a serving platter and serve.

BIG DADDY POTATO DISH

Steps:

• 1. Peel and slice the potatoes, carrots and onions.
• 2. Brown hamburger and drain.
• 3. In a casserole dish layer paotatoes, carrots, onions and hamburger. Repeat until there is no more left ending with hamburger on top.
• 4. Add can of cream of mushroom soup with a soup can of milk and pour over top.
• 5. Bake at 375 for 1 hour.