SHERRY POTATOES
Steps:
- Preheat oven to 375°F
- Prepare potato slices in baking dish: Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
- Bake: Bake at 375°F uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley to serve.
Nutrition Facts : Calories 216 kcal, Carbohydrate 25 g, Cholesterol 31 mg, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, Sodium 340 mg, Sugar 2 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g
BAKED SHERRY POTATOES
I've made these through the years and each time I do, I'm amazed at how easy they are and how rich they taste. These are great with roast beef dishes. So very simple and delicious.
Provided by Allison Hazell
Categories Sides
Time 50m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400
- 2. Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
- 3. Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley.
SHERRY'S POTATOES ROMANOFF
Steps:
- Preheat oven to 350°F. Spray a 1-1/2 quart casserole dish with cooking spray. Put potatoes in large saucepan with enough water to cover, add salt. Heat to a simmer and cook until potatoes are done. Drain potatoes, let cool slightly, then cut into 1/2 inch dices.
- Toss potatoes with cottage cheese, sour cream, garlic, salt and green onions. Turn into casserole dish. Sprinkle with cheddar cheese.
- Bake for 35 min or until potatoes are heated through and cheese is melted. Sprinkle with parsley right before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHERRIED SWEET POTATO SOUP
I stir up a pot of my smooth, spiced sweet potato soup when I want something out of the ordinary for guests. Using an immersion blender will result in a creamier texture.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside., In a large saucepan, saute onion in butter until tender. Add the garlic, cumin, salt, ginger, coriander, cinnamon and cardamom; cook for 2 minutes. Stir in potatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until flavors are blended., Add cream and sherry; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in lime juice. Cool slightly. In a blender, process soup in batches until smooth. Garnish with cilantro.
Nutrition Facts : Calories 337 calories, Fat 14g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 903mg sodium, Carbohydrate 46g carbohydrate (19g sugars, Fiber 6g fiber), Protein 5g protein.
SHERRIED SWEET POTATOES AND APPLES
Categories Side Thanksgiving Kid-Friendly Apple Sweet Potato/Yam Sherry Fall Gourmet Small Plates
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a kettle combine the sweet potatoes with enough cold water to cover them by 1 inch and boil them for 35 minutes, or until they are just tender. Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance up to this point and kept chilled overnight. Peel the sweet potatoes, cut them lengthwise into sixths, and cut the lengths crosswise into 1/2-inch pieces. Peel, core, and cut the apples lengthwise into sixths and cut the wedges crosswise into 1/2-inch pieces. In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes, or until they are softened. Stir in the lemon juice, the brown sugar, the cinnamon, and the Sherry, bring the liquid to a boil, and simmer the apples for 3 minutes. Add the sweet potatoes and cook the mixture, stirring gently and trying not to break up the sweet potatoes, for 2 minutes, until it is combined well and heated through. Transfer the mixture to a heated serving dish.
ORANGE SHERRIED SWEET POTATOES
This goes very well with poultry or ham. The sherry can be substituted with ginger, maple syrup orcrushed pineapple if desired.
Provided by Tebo3759
Categories Yam/Sweet Potato
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water until tender, about 30 to 40 minutes.
- Drain, cool slightly and peel.
- While still warm mash with butter, orange rind, orange juice, sherry, sugar, nutmeg, salt and pepper.
- Return to saucepan and heat over medium heat until hot.
SHERRIED SWEET POTATOES
Sort of a pudding-like side dish. It takes about 5 medium sweet potatoes to equal 4 cups. If you use cooking sherry, omit the salt. If you want to get fancy, you can sprinkle the top with sliced almonds or finely chopped pecans during the last 5 minutes of baking. The preparation time does not include the time to initially cook the sweet potatoes--I do this in batches in the microwave, but have found the time to vary quite a bit depending on the microwave (my current one works much faster than my former one). I microwave them just until they're soft enough to mash.
Provided by echo echo
Categories Yam/Sweet Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and beat with a mixer until fluffy.
- Turn into a buttered 1½ quart casserole and bake at 375° 45 minutes.
- Serve hot.
SHERRI'S TEX-MEX POTATO SOUP
I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1986. If you prefer a milder soup and not so spicy, add plain tomatoes not Rotel. The spice amounts are a guideline-adjust to your taste. This recipe is easy to make your own-consider adding kernel corn, bell pepper, celery, hominy, peas, carrots, squash or even cooked chorizo, ground beef, ham, or chicken. Also, try cheddar or monterrey jack cheese. Delicious served with cornbread-try Recipe #317966. Enjoy!
Provided by Mrs.Jack
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fry bacon in 2 quart pot until crisp; drain grease.
- Add the onions and garlic and saute about 2 minutes.
- Add tomatoes, tomato sauce, and water. If desired, add oregano and cumin. Simmer for 15 minutes.
- Add salt and pepper to taste.
- Add potatoes and cook until tender, about 15 minutes.
- Cube cheese and place in bottom of soup bowl and cover with hot soup.
- Garnish w/ any or all for a coloful presentation-bacon bits, green onions, diced tomato, jalapeno, grated cheese.
Nutrition Facts : Calories 310.5, Fat 10.6, SaturatedFat 3.5, Cholesterol 15.4, Sodium 1084.1, Carbohydrate 47.4, Fiber 6, Sugar 5.3, Protein 8.5
SHERRI'S SHERRY POTATOES
My Grandmother gave me this recipe and I still make it today when I want something a little different. The recipe calls for 8 oz. of cooking sherry but I would suggest you start w/ 2 oz.-add more if you like-especially if you are using real sherry. Also, any potato will work w/ this recipe-I use red potatoes and don't bother peeling them. Enjoy!
Provided by Mrs.Jack
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In large skillet, saute the onion rings over medium heat until transparent, about 10 minutes.
- Add the sherry, salt, pepper and stir. (Again, depending on the strength of your sherry, add a little at a time.).
- Add potato slices and bay leaves.
- Cover and cook over medium heat until potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 371, Fat 9.2, SaturatedFat 1.3, Sodium 213.6, Carbohydrate 34.1, Fiber 3.7, Sugar 4.2, Protein 3.4
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