SCALLOPED POTATO ROLL RECIPE BY TASTY
Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese
Provided by Julie Klink
Categories Lunch
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C).
- Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
- On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
- Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
- Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
- Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
- In a bowl combine the spinach mixture and the ricotta. Set aside.
- Evenly spread the spinach mixture over the cooked potato sheet.
- Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
- Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
- Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
- Sprinkle with parsley for garnish. Slice and serve immediately.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams
HAMBURGER POTATO CASSEROLE
This is a recipe that my Grandmother used to keep me and my finicky cousins well fed! It is very kid friendly, and adults like it too!
Provided by GRAVYCLAN
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over medium heat, brown the ground beef; drain fat.
- In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
- Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 17.1 g, Cholesterol 83.3 mg, Fat 26.9 g, Fiber 1 g, Protein 22.1 g, SaturatedFat 12.2 g, Sodium 538.3 mg, Sugar 4 g
HOMEMADE HAMBURGER BUNS
I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 8
Number Of Ingredients 11
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
- Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
- Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
- Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
- Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 48.6 g, Cholesterol 58.1 mg, Fat 7 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 414.8 mg, Sugar 5 g
HAMBURGER AND POTATO CASSEROLE
This recipe is such a hit it's "traveled" all over the country! My mother originated the recipe in Pennsylvania...I brought it to Texas when I married...I'm still making it in California...and my daughter treats her friends to this "oldie" in Colorado.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. , Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired.
Nutrition Facts :
HAMBURGER POTATO ROLL
One of the most frequently requested recipes ever printed in The New York Times is this novelty: a hamburger roll filled with mashed potatoes. From The New York Times Cookbook by Craig Claibourne
Provided by shells75
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Heat the drippings, add the onion and garlic and sauté until the onion is transparent. Remove to mixing bowl and add the ground beef. Add the egg.
- Soften the bread in water, press out the excess water and add bread to the meat. Add the salt, oregano and pepper. Mix thoroughly.
- Sprinkle a piece of waxed paper with crumbs. Press the meat on the crumbs to make a rectangle about 1/2 inch thick.
- Beat the mashed potatoes with the parsley and spread on top of the meat. (If leftover potato is used, reheat before spreading).
- Using the waxed paper as an aid, roll the meat and potatoes, jelly-roll fashion, and place in a loaf pan or on a shallow baking pan. Grease the pan if the meat is very lean. Place the bacon on top if using or brush with additional drippings; baste at least once during baking.
- Bake about one hour and serve with a brown sauce made from the pan drippings, or with mushroom, tomato or other sauce.
Nutrition Facts : Calories 229.9, Fat 8.1, SaturatedFat 2.9, Cholesterol 85.8, Sodium 742.4, Carbohydrate 20.2, Fiber 1.6, Sugar 2.4, Protein 18.1
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