Stuffed Baby Red Potatoes from Taste of Home Cookbook

1:15 PM, Nov 18, 2010   |    comments
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GOLDEN VALLEY, Minn.--  Taste of Home magazine's Diane Werner dropped by our kitchen today to share a few tasty recipes from their latest cookbook.  Of the 1,563 recipes and variations, more than 1,200 are new favorites and modern and fresh approaches to the tried-and-true.

You can find The Taste of Home Cookbook, New 3rd Edition in bookstores everywhere. For more information, visit www.tasteofhome.com.

Stuffed Baby Red Potatoes

24 small red potatoes (about 2-1/2 pounds)
¼ cup butter, cubed
½ cup shredded Parmesan cheese, divided
½ cup crumbled cooked bacon, divided
2/3 cup sour cream
1 egg, lightly beaten
½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

1. Scrub potatoes: place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

2. When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pup, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)

3. In a large bowl, mash potato tops and pulp with butter. Add 6 tablespoons each of cheese and bacon. Stir in sour cream, egg, salt, and pepper. Spoon into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.

4. 4. Place in an ungreased 15-inch X 10-inch baking plan. Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.

Perfect Winter Salad

1/4 cup reduced-fat mayonnaise
1/4 cup maple syrup
3 tablespoons white wine vinegar
2 tablespoons minced shallot
2 teaspoons sugar
1/2 cup canola oil
2 packages (5 ounces each) spring mix salad greens
2 medium tart apples, thinly sliced
1 cup dried cherries
1 cup pecan halves
1/4 cup thinly sliced red onion

1. In a small bowl, combine the mayonnaise, syrup, vinegar, shallot and sugar; whisk in oil. Cover and refrigerate until serving.

2. In a salad bowl, combine the salad greens, apples, cherries, pecans and onion. Just before serving, drizzle with dressing and toss to coat.


Parmesan Basket

1 cup plus 2 tablespoons shredded Parmesan cheese
2 tablespoons finely chopped walnuts

1. Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

2. Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming five more baskets. 



Tenderloin with Cremini-Apricot Stuffing



STUFFING:
1 cup sliced baby Portobello (cremini) mushrooms
1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter
1/2 cup chopped dried apricots
1 tablespoon minced fresh rosemary

MEAT:
1 beef tenderloin roast (2-1/2 pounds)
1 tablespoon olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

1. In a large skillet, sauté the mushrooms, onion and celery in butter until tender. Transfer to a small bowl; stir in apricots and rosemary. Cool slightly. 

2. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open the tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.

3. Spread mushroom mixture over meat. Roll up jelly-roll style, starting with a long side. Tie at 1-1/2-in. to 2-in. intervals with kitchen string.

4. Combine oil, garlic, salt and pepper; rub over meat. In a large ovenproof skillet, brown meat on all sides.

5. Bake at 425º for 35-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145º; medium, 160º; well-done, 170º). Let stand for 10 minutes before slicing. Place slices on a platter and spoon pan juices over the top.

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