INSTRUCTIONS AND PROPHECIES OF THE Blessed MOTHER ALIPIA GOLOSEEVSKY, Kyiv...
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Mmm. Potato. Hot. With butter. What could be easier and tastier? And what if we now add fresh herbs, cream cheese, juicy vegetables, fragrant seasonings to it? You will get an amazing lunch, while it does not require serious physical and time costs from you.
About one, very simple way to do it - we already wrote. Now we have prepared for you 12 amazing recipes for cooking baked potatoes! Before we dive into the world of baked potato recipes, just in case, we recall the basic rules for baking it:
Potato baked with tomatoes and ricotta cheese
2016-05-11 10:32:58
Ingredients
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Stuffed potato skins
2016-05-11 10:39:23
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For potato skins
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Potato stuffed with feta, cranberries and spinach
2016-05-11 10:45:50
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Baked potatoes with caramelized onions and mushrooms
2016-05-11 10:51:47
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Spicy potatoes with beans
2016-05-11 10:56:15
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Baked potatoes for breakfast
2016-05-11 11:01:17
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Baked potatoes with broccoli topped with cheese
2016-05-11 11:07:58
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Baked potatoes with sea salt and arugula
2016-05-11 11:19:05
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Eggs baked in potato skins
2016-05-11 11:24:55
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Pizza baked in potatoes
2016-05-11 11:31:20
Everyone loves pizza. But everyone loves potatoes no less. Why not combine two such adored dishes together? :)
Ingredients
Making baked potatoes is very simple - just put the tubers in a preheated oven and wait. But you can diversify the usual dish with fillings, sauces or original appearance, it will not take much time and effort. We have put together 5 of the best baking recipes, we advise you to try each of them.
A traditional recipe suitable for small and medium tubers. Large potatoes may not bake properly inside.
Ingredients:
1. Wash, peel, and pat dry with a paper towel to remove excess moisture.
2. Mix oil and salt in a deep bowl.
3. Dip each potato in salted butter on all sides.
4. Cover the baking sheet with baking paper, lay out the tubers so that they do not touch each other.
5. Bake in a preheated oven at 180°C for 30-35 minutes until the baked potatoes pierce easily with a knife.
If you do not add oil, there will be no golden crust. You can do without baking paper, but then the vegetable oil will smoke, emitting a specific smell.
Most fast way cooking with minimal effort. In fact, apart from potatoes, nothing else is needed.
Ingredients:
1. Wash potatoes of the same size, pierce 2-3 times with a fork in different places, dry.
2. Wrap each tuber in food foil and place on a baking sheet.
3. Preheat the oven to 180°C, bake for 15-20 minutes until done.
4. Remove the baking sheet from the oven, remove the foil.
5. Brush baked potatoes with butter. Serve hot.
Looks great, soft and very tasty. The composition of the marinade for soaking the pieces can be changed at your discretion.
Ingredients:
1. Peel the washed potatoes and cut into slices (quarters or smaller). Make 1-2 punctures in each piece.
2. Place the slices in a clean plastic bag. Add vegetable oil, pepper, spices, salt and squeeze the garlic. Close the package, shake several times, leave for 10 minutes for impregnation.
3. Preheat the oven to 200°C, put the pieces on a baking sheet, bake until done. The smaller the slices, the faster they will be ready.
To get a golden crust at the end of cooking, increase the temperature in the oven by 5-10 degrees for a couple of minutes. The main thing is not to let the potatoes burn.
The filling perfectly complements the taste of potatoes.
Ingredients:
1. Boil the washed potatoes in their uniforms in salted water until tender.
2. Cut each tuber in half. With a spoon, remove the pulp in the middle, making a hole of the desired size and depth, leave the peel.
3. Put the filling into the holes: bacon, bacon, minced meat, hard grated cheese, mushrooms, eggs, etc. Various fillings can be combined.
4. Bake the resulting blanks in an oven preheated to 180 ° C until a golden crust appears.
Another stuffing recipe. It looks beautiful and can be used as a hot garnish.
Ingredients:
1. Wash, peel and dry potatoes.
2. Bacon (fat) and half of the cheese cut into slices 1-2 mm thick. Width - according to the size of the potato.
3. Make transverse cuts in each potato at a distance of 3-4 mm, but do not cut through the tubers, leaving 5-6 mm.
4. Put a piece of bacon and cheese into each cut. Top with pepper, salt.
5. Cover the baking sheet with foil, lay out the accordion potatoes.
6. Preheat the oven to 200°C, bake the pastries for 40-45 minutes until they are easily pierced with a fork.
7. While the potatoes are in the oven, grate the remaining cheese on a fine grater. In a separate bowl, mix the squeezed garlic, sour cream (mayonnaise) and chopped herbs.
8. Remove the finished potatoes from the oven, pour over the sauce and sprinkle with cheese. Place back in oven for 3-4 minutes until cheese is melted.
9. Serve the finished dish hot.
Oddly enough, but the most simple recipes for some reason, they turn out to be the most delicious and healthy. There are probably hundreds, if not thousands, of all kinds of potato recipes, but potatoes baked in the oven remain almost the most delicious dish. I offer a delicious and quick recipe for baked potatoes.
We need 4-5 potatoes, vegetable oil, cumin. Thoroughly wash the potatoes and cut them into slices (the thinner, the faster they will cook and bake better). Mix potato wedges with oil and cumin. We spread the slices on a form previously greased with vegetable oil. Bake in the oven at 220 degrees for about an hour. Cumin will give the taste of potatoes piquancy.
Potato wedges can be served with mayonnaise, but it is better to cook the simplest sauce: a few tablespoons of sour cream, in which the head of garlic is grated. Amazingly tasty, satisfying and at the same time affordable!
Wash potatoes, peel. Make several cuts on each potato, without cutting through to the end, so that the potato does not fall apart, but opens up a little in the form of a fan.
For garlic sauce: put finely chopped parsley or dill in a bowl, add garlic passed through a garlic squeezer or finely chopped garlic, add vegetable oil, salt and pepper to taste.
Lubricate the potatoes well with the resulting sauce, also trying to coat the cuts and place on a greased baking sheet.
Bake in the oven until done.
Potatoes baked in the oven in foil are very easy to prepare. But its taste is amazing, and the aroma is impossible to describe in words!
Rinse the potato tubers very thoroughly, wrap each individually in foil and bake in the oven until tender. Baking time will depend on their size. On a potato, right through the foil, make a cross-shaped incision. Next, to stretch its pulp, stick a fork into it, and make a few turns with it.
Mix chopped garlic with sour cream. Finely chop the onion and fry in vegetable oil. Spreading the foil a little, put a little fried onion in the middle of each potato, pour over the prepared sour cream sauce and sprinkle with finely chopped dill. The dish is ready.
It is impossible to refuse potatoes baked in the oven according to this recipe, because it turns out to be very fragrant and tender. You can eat it right away, or you can take it ready to take on the road or on a picnic.
Peel the potatoes and cut them in the middle into 1 equal parts. It can be lightly salted if lightly salted lard is used, and peppered.
On one half of the potato (in place of the cut), put a piece of bacon, cover with its second half. Next, take a piece of foil on it, put a piece of bacon, put the halves of potatoes on it, on them - another piece of lard. Raise the edges of the foil to the top and connect, twisting them tightly. . Put all this on a wire rack in the oven and bake at a temperature of 100-110 degrees from 30 to 50 minutes (depending on the size of the potatoes).
1. There is probably no person in the world who does not like baked potatoes with a crispy crust and tender, fluffy flesh with something very tasty and melted inside.
First you need to preheat the oven to 190 gr C. For 2 servings, rinse well two large potatoes weighing approximately 225-275 gr. Dry them thoroughly and dry them with a towel, and then set them aside as long as possible so that they are completely dry. Then pierce the skin several times with a fork, pour oil over each potato and rub the skin with it.
2. Then rub some sea salt in - this will cause the peel to lose some moisture and get crispy.
3. I used to put potatoes in a hot oven right away, but over time I found that if you put them in a colder oven and cook longer, the skin will turn out crispier. So put the potatoes right in the middle of the oven on the shelf and bake for 1 ¾ - 2 hours depending on the size of the potatoes until the skins are crispy.
4. When the potato is ready, cut it in half lengthwise. Then loosen the flesh inside with a fork, add a lot of butter and it will melt and gradually disappear into lush clouds of potato pulp. Add sea salt, ground black pepper and serve plain or with a filling of your choice. Serve immediately as potatoes lose their crispness quickly.
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Grease a baking dish with butter |
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Spread thin circles of potatoes in 2 layers, |
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cut into half rings onion. We add salt. |
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Finely chop the mushrooms, fry a little in a separate pan, spread on potatoes with onions. Salt the layer, taking into account the fact that the potatoes have already been salted. Sprinkle with ground pepper to taste. |
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Pour in sour cream. |
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We rub the cheese on a fine grater on top and send the form to the preheated oven for 40 minutes. |
The same can be done in a pot, in portions. Serve delicious with vegetable salad or plastics of tomatoes.
One of the simplest and quick recipes cooking whole chicken in the oven. Chicken baked in a sleeve with potatoes, onions and garlic. The chicken is cooked to golden color, very juicy and fragrant, and most importantly - immediately with the original garnish.
It is better to take a chicken carcass chilled, but frozen will also fit. If you have a frozen body at your disposal, defrost it at room temperature. In water, and especially hot, do not poke the body!
A. Marinate the chicken
In general, everyone, as they say, is a master. For pickling, you can use a saucepan, a basin, or whatever your heart desires, but I always marinate bodies for baking in bags, because I think that: 1) less washing dishes; 2) meat, poultry, fish are better marinated in it, since everything is more or less airtight.
So, put the chicken in a clean, whole package, squeeze 3-4 cloves of garlic onto it with a garlic press, sprinkle with salt, black pepper, chicken spices (everyone experiments here, but I usually use either a ready-made set, or: suneli hops, saffron , red pepper, or ground paprika). When you have prepared your bouquet of spices, water the whole thing with a small amount of vegetable oil, in order to bind the spices and in order to make it easier to coat the chicken with them. In general, you can mix all the spices, garlic, salt with butter in a separate plate and then spread it, but then the chicken recipe will lose the title “the easiest way to bake chicken in the oven” 🙂
And then, evenly wipe the rest of the body. When rubbing - pay attention to those parts of the carcass where you can climb with your fingers (neck, spaces between the skin and fillet, etc., etc.), because the more thoroughly you rub it, the more aromatic the finished dish will be.
As soon as the process of rubbing our chicken is over, we wrap it in our bag, leave it to marinate right in the sink for 30-40 minutes, and cook the vegetables. We clean the potatoes and onions, the garlic remaining from the head, peel to whole cloves.
B. Bake chicken in the sleeve
Place a baking sleeve on a baking sheet (in this case, I used a bag), and put the chicken carcass in it, and around it - peeled and halved potatoes, cut into quarters - onions and all the whole garlic cloves. Chicken and vegetables are placed in such a way that the upper (breast) part of the chicken does not overlap with vegetables. You can add a couple of garlic cloves inside the chicken, but I don’t recommend putting vegetables there, because the chicken may not be baked!
We clamp the upper part of the sleeve (baking bag) with a special ribbon so that there is a small margin and the chicken bag does not touch tightly. At the top of the package - we make a few small holes so that steam comes out of the package. For good baking chickens need to hot air circulated inside the sleeve. After completing this procedure, place the baking sheet with chicken, potatoes and onions (! Required) in an already preheated oven, after which the temperature can be slightly reduced.
Roast the chicken until cooked and until such a beautiful crust forms. Be guided by time yourself, because everyone oven has its own peculiarity.
So, after our chicken is completely baked, we transfer it from the baking sheet right in the baking sleeve to a wide shallow plate, and already there, carefully cut and remove the sleeve, and we get a great ready-made dish immediately with a side dish!
Serve freshly baked chicken immediately on the table! A cold dish will no longer be so intoxicatingly fragrant and tasty!
I cook this creation when I don’t want to mess around for a long time and I want to have a delicious meal.
The main ingredients are meat (in case of budget option minced meat is also good), potatoes, carrots, dill, parsley, onions, garlic, mayonnaise, cheese.
I pour vegetable oil into a deep baking sheet, so that there are no unlubricated areas, but you should not overfill. On a baking sheet I put a layer of meat (cut into small pieces) or a layer of minced meat.
Soak meat or minced meat for 5-10 minutes in a small amount of soy sauce.
The next layer is a mixture of pre-prepared vegetables, namely: grated carrots on a coarse grater, finely chopped onions, parsley, dill. I add a little mayonnaise to the chopped vegetables, add salt, mix and put on a baking sheet.
I make the third layer from a mixture: potatoes, cut into thin slices or slices, garlic squeezed out with a garlic press, mayonnaise, salt. It will taste better if you add spices. Seasonings are well suited - hops-suneli, flexible, universal ("Maggi", "7 dishes", etc.) Place on a baking sheet and put in the oven. If the potatoes are not lubricated with mayonnaise, then in the oven it dries up and top part won't be juicy.
Under the influence of temperature, liquid comes out of the ingredients, but this does not matter. During baking, the liquid evaporates. Cooking in the oven for about 40 - 50 minutes, depending on the temperature. You can navigate by smell, as well as by the type of potato. 10 - 15 minutes before readiness, we take out a baking sheet and sprinkle the dish with grated cheese and into the oven. That seems to be all!
This dish is very versatile, you can add different ingredients, depending on what is in the refrigerator. Sometimes I add chopped mushrooms to the vegetable mixture.
bonappetit.comRinse potatoes and pierce with a fork several times on all sides. Brush with olive oil, salt and season with spices.
Place the potatoes on the oven rack, preheated to 180°C, and bake for 60-75 minutes. Check readiness with a fork: the potatoes should be soft.
On each potato, make a longitudinal cut, sprinkle with salt, pepper and put a piece of butter.
Rinse the potatoes well and cut in half or quarters if the tubers are too large. Place potatoes on a baking sheet, drizzle with oil, sprinkle with minced garlic, salt, pepper and chopped rosemary. Leave a few sprigs of rosemary for serving.
Heat olive oil over medium heat. Saute chopped onion and garlic on it. Then put the minced meat in the pan and cook for a few minutes. Add flour and stir. Add vegetables, broth, water, thyme, oregano, pepper and salt. Bring to a boil and cook, stirring occasionally, for about 2 minutes, until the filling has thickened.
Lay the potato skins on a baking sheet and stuff them with the meat mixture. Pour cooled puree into pastry bag with a star tip and cover the filling. Bake in a preheated oven at 180°C for 15-20 minutes until the puree is browned around the edges.
Rinse potatoes well and cut into long thin slices. Put them on a baking sheet, pour oil, sprinkle with seasonings and mix. Lay potatoes skin side down and sprinkle with grated parmesan.
Bake in a preheated oven at 200°C for 25-27 minutes until potatoes are crispy golden crust. Sprinkle chopped parsley over baked potatoes and serve with Caesar dressing or your choice.
Rinse the potatoes and drizzle the tubers with a tablespoon of olive oil. Pierce potatoes on all sides with a fork and season with salt. Place the tubers on the oven rack and bake at 220°C for 45–50 minutes.
10-15 minutes before the end of cooking, put the broccoli florets on a baking sheet, pour a tablespoon of oil, lightly sprinkle with salt and put in the oven.
In a small saucepan, combine milk and cornstarch. Bring to a boil over medium heat, then add the remaining butter and cheese. Cook, stirring constantly, until the sauce is thick and smooth.
Transfer to a serving platter, cut off the top, place the broccoli on top and pour over the cheese sauce.
Rinse the potatoes well with a stiff brush. Pierce the tubers on all sides with a fork, drizzle with olive oil and sprinkle with salt and pepper. Set for 8 minutes.
Put the slightly cooled potatoes on a baking sheet covered with parchment, cut off the top and remove the core with a spoon. In the resulting hole, put a piece of butter, egg, cheese and chopped fried bacon. Sprinkle with chopped onion.
Fill the other potatoes in the same way. Bake in a preheated oven at 180°C for 20-25 minutes until the egg white is white.
Rinse potatoes, brush with olive oil and sprinkle with salt. Put on a baking sheet and put in an oven preheated to 200 ° C for 1 hour.
Cut the slightly cooled potatoes in half lengthwise. Scoop out most of the pulp with a spoon. Mix it with butter, mustard, salt, minced onion, ⅔ cheese and beans. Stuff the potato skins with the mixture, sprinkle with the remaining cheese and bake for another 30-40 minutes.
How many ways to bake potatoes in the oven do you know? Which one do you like the most?
Once upon a time, potatoes, especially baked ones, were considered plebeian food, the food of the poor. And due to the fact that she is quite unpretentious and rarely let down the tiller (although this happened!), And because there was nothing more accessible. However, the culinary fate of this vegetable turned out to be very successful: they cook from simple potatoes today delicious meals. And baked, in addition, is considered especially healthy and rich in valuable nutrients.
There are potato dishes, the preparation of which takes time and a lot of action. And there are very simple, but very tasty.
One of these very tasty treats is baked potatoes in their skins - the champion in the content of potassium, which is necessary for the prevention of heart disease.
There is no culinary wisdom in its preparation. Wash the tubers well, preferably the same size and good, delicious variety. Pierce with a fork in several places. Wrap in foil (you can use each potato). Place in the oven to bake at 180 degrees. After 15-20 minutes, the baked potato is ready. Serve it hot at the table. Very tasty with cold pieces of butter.
Potatoes can be stuffed with whatever filling you like. The filling is inserted into the cuts-holes in the potatoes. Garlic, pieces of celery, a mixture of vegetables, mushrooms and seasonings (fresh rosemary, basil, mint, cumin, dry Provence herbs), beans, meat, fish and even shellfish are good for this purpose.
And you can make baked potato boats with minced meat - a recipe of exceptional goodness that has not lost its originality despite its great fame.
And you can “fry scrambled eggs” in potato boats by hammering it into potatoes a few minutes before the end of cooking.
If you fill the potatoes stuffed in this way with cream or sour cream and sprinkle grated cheese on top, and only then bake, we will get a delicious potato casserole. This dish is prepared both with whole potatoes with filling, and with sliced \u200b\u200bcircles and laid out in a baking dish in several layers.
This is a well-known old recipe from Soviet cookbooks, called rustic for some reason.
The potatoes are cut into quarters and breaded with breadcrumbs (or cornmeal), salt, pepper, spices and a good flavorless vegetable oil. It is advisable to do this in a plastic bag, then the mixture will be distributed evenly. Bake on a baking sheet at a temperature of 200 degrees until cooked.
How do you get crispy brown potatoes? To do this, at the end of the process, increase the heating temperature of the oven, briefly, so as not to overdry the vegetables.
For 4 servings. Cooking time - 1 hour.
The recipe is easy, despite the presence of potatoes, dishes. Perfect for Lent or a vegetarian menu.
What you need
How to cook
Cut the peeled potatoes into thick slices. Place in a baking dish, pour 2 tbsp. tablespoons of vegetable oil. Salt and pepper.
Put in the oven for 30-45 minutes and bake at 180 degrees.
Prepare the sauce. Chop the onion and garlic, mash the tomatoes, after peeling them from the skin.
In a saucepan, heat the remaining two tablespoons of oil, put the onion, fry it until light golden brown. Add garlic and tomatoes. Salt to taste, put sugar and paprika. Simmer covered for 10 minutes.
Pour sauce over cooked potatoes and stir. Serve hot, sprinkled with fresh herbs.