Ww 2 Points Hash Browns Recipes

WW 2 POINTS - HASH BROWNS

Steps:

• Place potatoes in a large saucepan and add enough water to cover.
• Set pan over medium-high heat and bring to a boil.
• Boil 5 minutes.
• Drain and set aside.
• Heat oil in a large, nonstick skillet over medium-high heat.
• Add potatoes, paprika, salt and pepper; stir to coat.
• Sauté 2 minutes.
• Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes.
• 2 Points Yields about 1/2 cup.

WEEABOO HASH BROWNS

Steps:

• Note: garlic powder, and basil are my preferable spices for this as rice doesn't have much flavor on its own. If you wish to choose different seasoning, then feel free to.
• Cook the rice either using a rice cooker, or on the stove (simmer on the low heat for 20 minutes).
• While it's cooking, I suggest getting your oil ready. Most kinds of vegetable oil will work such as canola oil, sesame oil, or peanut oil. You can panfry them, if you know how to deal with the splatter, however I prefer using a deep fryer. When the oil is heated, take the rice and shape it into a clump the size of your fist (similar to an onigiri). You can use a round cookie cutter to do this as well, as it makes it easier. Make several clumps of rice like this until you've used all of it. Then proceed to fry them, whether it be in a deep fryer or a pan. Remember that the thinner the clump, the crispier it'll turn out during frying. Fry the rice clump until it is a nice golden brown on the outside, then remove it from the oil. Lay the newly fried clumps, or weeabrowns, onto a paper towel to soak up the excess grease. Repeat until all the clumps are cooked.
• Allow the weeabrown clumps to cool reasonably before eating them. I prefer to wrap them in a napkin and eat them like a McDonald's hashbrown, however you're free to come up with your own way to consume them. Enjoy.

CROQUE MONSIEUR EGG ROLLS - WW 2 POINTS

Steps:

• Preheat oven to 400°F.
• Combine ham, cheese and scallion in a small bowl; mix well.
• Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down - like a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of the wrapper, leaving 1/2 inch of space at the bottom and top.
• Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
• Place filled wrappers on prepared baking sheet; lightly coat surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 15 minutes.
• Yields 1 egg roll and 1 1/2 teaspoons of honey mustard per serving.

WW 2 POINTS - LAYERED DIP FOR NACHOS

Steps:

• Combine refried beans, sour cream, salsa, and lime juice in a medium bowl.
• Spread evenly over the bottom of a 9 inch pie plate.
• Combine sour cream and taco seasoning. Spoon over bean layer and spread evenly.
• Pour salsa over sour cream.
• Spread to sides of pie plate.
• Sprinkle cheese over salsa and top with green onions.
• Cover and refrigerate for 1 hour before serving.
• Serve with tortilla chips.

PYTTIPANNA (SWEDISH HASH BROWNS)

Steps:

• Peel and dice the potatoes. Dice the meat.
• Heat butter in a frying-pan and add potatoes, onion and meat. Fry until golden, turning often with a spatula.
• When all the ingredients are golden, season to taste with salt and pepper. Sprinkle over the parsley.
• Serve the pyttipanna with fried eggs and a glass of cold milk.

GARLICKY EDAMAME (WW 2 POINTS)

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and cook stiring, until tragrant, about 30 seconds. Stir in the edamame, salt, cayenne; cook, stiring, until heated through, about 4 minutes.

WW 2 POINTS - GRAPES BRULEE

Steps:

• Rinse grapes with cold water and pat dry.
• Arrange 20 grapes into 2 seperate flameproof serving dishes.
• Spread 1 tbsp sour cream over each portion of the grapes and then 1 tsp of the sugar over each.
• Set dishes onto baking sheet and broil 3 inches from heat source until sugar melts and is carmelized, about 1 minute.
• Remove dishes from broiler and let cool slightly.
• 2 points per serving (20 grapes).

WW 2 POINTS - PUMPKIN BANANA BREAD

Steps:

• Preheat oven to 325*F (160*C).
• In a bowl combine the flour, baking soda, baking powder and salt. Set aside.
• In a bowl whisk together the pumpkin puree, banana, oil, sugar, eggs and vanilla.
• Add the flour mixture and stir the batter until it is just combined.
• Transfer to a greased 9 x 5 x 3-inch loaf pan and bake in the middle of the oven for 1 hour, or until a wooden pick inserted in the center comes out clean.
• Let the bread cool in the pan for 10 minutes on rack before removing.
• Cool completely on rack.
• Store tightly wrapped.

QUICK HASH BROWNS

Steps:

• The number of potatoes simply depends upon the number of people you are feeding.
• Wash and do not peel the potatoes. Microwave on high until mostly done. If using 2-3 small red potatoes for two servings this will be about 2 1/2 minutes.
• While microwaving the potatoes fill a bowl with iced water. When potatoes are done drop them into the ice water and cut them lengthwise in half to expedite cooling.
• When just cool enough to handle shred each half without peeling. Keep the peel against your palm while shredding and most of the peel will remain in your hand. Discard the peel and continue with recipe.
• Place shredded potatoes in skillet sprayed with vegetable spray and cook over medium heat until well browned. Flip and repeat.
• (I don't use salt and pepper, I had to include something else here or the system would not let me publish this. Add it if you would like.).
• NOTE: If you want to add other items to these then shred them onto a plate first, add the other items and them place in fry pan. You might want to add some diced onion, bacon or bacon bits, shredded cheese, chives or whatever you might imagine.

GOURMET HASH BROWNS

Steps:

• Put the potatoes into a pot, cover with salted water and cook until fork tender, 45 to 50 minutes. Drain potatoes and set aside to let cool slightly.
• Meanwhile, melt the butter in an 8-inch nonstick or cast iron skillet over medium heat, add onions and cook until translucent and tender, 6 to 8 minutes.
• Peel the still-warm potatoes and crush them gently into small pieces with a fork in a medium mixing bowl. Add the onions, cheese, salt, and nutmeg to the bowl and mix gently; do not overmix.
• Wipe out skillet. If using nonstick skillet, heat 1 tablespoon of the oil in the pan until hot. If using cast iron, heat the pan until hot but not smoking, then add 1 tablespoon oil. Add the potato mixture in an even layer. Let the mixture cook on one side until golden brown, 3 to 4 minutes. Run a spatula or knife around the edge and underneath the frico to loosen and give the skillet a shake to loosen frico from the bottom of the pan. Place a plate over the pan and quickly and carefully invert the frico onto the plate. Using a spatula, push the frico, browned side up, back into the skillet and smooth top if necessary. Let the frico brown on the bottom side, another 3 to 4 minutes. Loosen sides and bottom of frico again and slide onto a serving plate or cutting board. Set aside to cool slightly and set up. The frico will firm up as it cools. Cut into wedges.
• Mix together the remaining oil, cilantro, shallots and sherry vinegar, and salt to taste, Serve with frico.

WW 2 POINTS - CHOCOLATE MINI DOUGHNUTS

Steps:

• Preheat oven to 325 degrees. Spray 24 mini-donut cups with nonstick spray.
• Whisk together the flour, cocoa, baking powder, and salt in a small bowl.
• Whisk together the sugar, coffee, eggs, oil, and vanilla in a large bowl, beating until smooth.
• Gently fold in the flour mixture, a little at a time, and stir just until smooth.
• Place about 2 tsp of the batter into each donut cup, filling them halfway.
• Bake until firm, about 8 minutes.
• Transfer to a rack to cool 1 minute, then carefully remove the doughnuts and let cool completely on the rack.
• To make the glaze, stir the confectioner's sugar and 1 tbsp of the water in a small bowl until smooth, adding a little more water if needed (the glaze should be thin).
• Brush a thin layer of the glaze on top of each cooled donut, let stand 10 minutes to set.
• 2 Points per serving (1 donut).