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Old 01-22-2013, 12:11 AM   #31
Truffles
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Old 01-22-2013, 09:49 AM   #32
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I've been riding this one for a while! We always had A1 and I preferred it very much so over 57 sauce. When having steaks I would dip my garlic bread and baked potato into the A1...SOOO GOOD!

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Originally Posted by mom23kids View Post
I like my A-1 sauce with a bit of steak on the side When I was a kid my sisters and I would actually drink the stuff straight out of the bottle
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Old 01-22-2013, 10:52 AM   #33
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sweetened potato "oatmeal" & Creamy Mexican Potato Soup

Well the sweetened potato "oatmeal" (more like cream of wheat) works!! We laid out several bowls with a plop of very thick (the syrups thin it out a lot) plain mashed potatoes in each. We then used an assortment of sugar free syrups, spices and extracts and used EZ-Sweets (liquid Splenda) to sweeten. We tried maple and then maple-cinnamon (my fave), vanilla (Hubby's fave) & blueberry-vanilla (good), almond (not so good) and chocolate-almond (really not so good). Edited to add: Husband's new favorite is cinnamon-vanilla.

Who woulda thunk it? My husband takes a cup to work every morning now!

*******************
Supper was really, really good! It was 4 cups reduced sodium fat free chicken broth, 1 cup water, 4 oz green salsa (I used Herdez brand- from a jar), some garlic and onion powder, a pinch of cumin and 7 fist sized red potatoes, cubed into roughly 1 inch pieces... made 4 servings. I boiled it all for 25 minutes- until the potatoes started breaking up and naturally thickened the soup. It was super yummy!!
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Old 01-22-2013, 06:45 PM   #34
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Wow, I baked *large* french fry thick pieces of sweet potato tonight on nonstick foil. I put them on a plate and drizzled a mixture of DaVinci Sugar Free maple syrup and cinnamon lightly over the top. It was delicious!

This is a diet, right?
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Old 01-26-2013, 11:12 PM   #35
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My newest recipe is PIZZA! Sliced cold (they fall apart when hot) boiled potatoes laid on a pan covered with nonstick foil and baked at 400 & flipped until both sides are browned- takes a good while- then each slab is topped with a spoonful of the lowest calorie pizza sauce I can find.
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Old 02-25-2013, 10:46 PM   #36
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Old 02-25-2013, 11:46 PM   #37
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Jen,
Consolidate your yummies & post to the sticky!!
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Old 02-26-2013, 09:34 AM   #38
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DD supper last night:

2 c low sodium chicken broth
3 small green onions, sliced
handful of chopped, flat leaf parsley
generous fresh cracked black pepper
1 bay leaf
pinch garlic powder
1 prebaked russet, cubed, skin on
cooked on stove top for 15 minutes.

YUM YUM, and it knocked off my anniversary overindulgences from the day before!

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Old 04-10-2013, 11:05 AM   #39
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I like salsa on my boiled potatoes
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Old 08-05-2013, 12:28 PM   #40
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Mashed Potato Salad.
Mash your selected cooked potatoes
Using boiled egg whites chopped
SF sweet pickle
SF dill pickle
Chopped green or red onion, to taste
Celery, finely chopped,
Parsley " "
For the dressing:
I love mixing SF rice vinegar,
Mustard of choice
Bit of SS
Low as you can go yogurt
or if you are a Walden Farms fan use one of their dressings.
Lots of cracked black pepper
Bit of salt to taste.
Mix up and get it cold.
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Old 08-05-2013, 01:18 PM   #41
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Truffle salt sprinkled on a baked (microwaved, boiled, whatever) potato. And a little goes a long way
If you're adventurous, give them a spritz of olive oil (just a spritz!)
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Old 12-23-2017, 08:59 AM   #42
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Quote:
Originally Posted by JHoberer View Post
Well the sweetened potato "oatmeal" (more like cream of wheat) works!! We laid out several bowls with a plop of very thick (the syrups thin it out a lot) plain mashed potatoes in each. We then used an assortment of sugar free syrups, spices and extracts and used EZ-Sweets (liquid Splenda) to sweeten. We tried maple and then maple-cinnamon (my fave), vanilla (Hubby's fave) & blueberry-vanilla (good), almond (not so good) and chocolate-almond (really not so good). Edited to add: Husband's new favorite is cinnamon-vanilla.
I had been wondering how regular white potatoes would take to sweetening! Are all of these DaVinci types of syrups?

Using Worcestershire is one of my favorite toppings on taters. Doesn't take much. Have any of you tried a bit of soy sauce? I've got some grated taters in my waffle iron right now, as I'm trying this Potato Hack thing this weekend.

Can any of you describe what truffle salt and malt vinegar taste like? I've got to run to town for more taters and I'll look for a couple of these other things I can try.

Last edited by WonderBird; 12-23-2017 at 09:02 AM..
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Old 12-23-2017, 04:34 PM   #43
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I found that McCormick has a white cheddar seasoning that might be nice for this. 1.5 fat grams per 1.33 T. That small amount might have a big flavor kick to it. I found it in my local Walmart and wanted to look up the nutrition profile before buying; now that I know I may go back and get it.

https://www.mccormick.com/spices-and...eese-seasoning

If you wanted to cook the O'Brien taters in a waffle iron, would you need to thaw first? Or is cooking these in a waffle iron not a good idea?

Last edited by WonderBird; 12-23-2017 at 04:47 PM..
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Old 01-30-2018, 06:13 AM   #44
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Quote:
Originally Posted by Dottie View Post
BTW whoever came up with grating the potato and cooking it in a waffle iron is GENIUS! It makes crispy hash browns without all the fat and grease.
Splash of bragg's vinegar and you're good to go in the morning
When you cook potatoes in a waffle maker, are you guys experiencing a lot of water run-off? I tried this recently but so much moisture was getting down into and behind the actual griddle parts and into the inner workings, that I could tilt the waffle maker and pour it out. That doesn't seem sanitary, and I had to leave the waffle maker out for hours and hours for that to dry out. Maybe I just have a cheap, crappy waffle maker from Walmart and they're all not like that.

I may just try griddling the shredded potatoes. They won't have as much crispiness as from a waffle maker but at least there's no crevices for moisture to get into so it's cleaner.

On a related note, is there a way to drain off some of the moisture in a potato before cooking? Do you guys bother with that? Maybe shred early in the day and let them dry out a bit?
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